Red date flavor potato chip and preparation method thereof
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A technology of potato chips and red dates, which is applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc. Value and taste, flavor, and technically easy-to-master effect
Inactive Publication Date: 2017-01-04
ANQING JIANGAN YIPINXIANG FOOD CO LTD
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Problems solved by technology
[0003] As a snack food, potato chips are loved by teenagers and children because of their delicious taste. Nowadays, healthy, nutritious and green foods are gradually becoming the mainstream of consumption. However, the existing potato chips have a single taste and lack diverse nutritional and health ingredients.
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Embodiment 1
[0015] A jujube-flavored potato chip, comprising the following raw materials in proportions by weight: 90 parts of mashed potatoes, 15 parts of corn flour, 15 parts of coix seed powder, 3 parts of spirulina powder, and 5 parts of seasoning; the seasoning includes the following weight The raw material of part proportioning: 10 parts of red date powder, 1 part of white granulated sugar, 2 parts of table salt, 0.3 part of monosodium glutamate, 0.2 part of ginger powder, 0.2 part of chili powder, 0.2 part of laurel powder; the preparation method adopted comprises the following specific steps:
[0016] (1) Mix mashed potato, corn flour, coix seed powder, and spirulina powder with water to form a lump, press it into a 1mm-thick sheet with a mold, put it into a steamer, and air-dry it after maturity to obtain a potato chip blank;
[0017] (2) frying the potato chip blanks obtained in step (1) at an oil temperature of 120-130°C for 5-10 seconds, so that the surface of the potato chips ...
Embodiment 2
[0022] A jujube-flavored potato chip, comprising the following raw materials in proportion by weight: 100 parts of mashed potato, 30 parts of corn flour, 30 parts of coix seed powder, 8 parts of spirulina powder, and 10 parts of seasoning; the seasoning includes the following weight The raw material of part ratio: 15 parts of red date powder, 2 parts of white granulated sugar, 4 parts of table salt, 0.5 part of monosodium glutamate, 0.5 part of ginger powder, 0.5 part of capsicum powder, 0.5 part of laurel powder; The preparation method that adopts comprises following specific steps:
[0023] (1) Mix mashed potato, corn flour, coix seed powder, and spirulina powder with water to form a lump, press it into a thin slice with a thickness of 2 mm, put it into a steamer, and air-dry it after maturity to obtain a potato chip blank;
[0024] (2) frying the potato chip blanks obtained in step (1) at an oil temperature of 120-130°C for 5-10 seconds, so that the surface of the potato chi...
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Abstract
The invention discloses a red date flavor potato chip and a preparation method thereof. The red date flavor potato chip comprises the following raw materials by weight part: mashed potato, corn flour, semen coicis flour, spirulina flour and seasoner. The preparation method comprises the following steps: (1) adding mashed potato, corn flour, semen coicis flour and spirulina flour into water, uniformly mixing and preparing into a mass, adopting a mold for crushing into slices, putting into a steam box, and airing after cooking, thereby acquiring a potato chip blank; (2) frying the potato chip blank acquired in the step (1) for 5-10 seconds under oil temperature at 120-130 DEG C, thereby acquiring the fried potato chip; (3) centrifugally de-oiling the fried potato chip acquired in the step (2), uniformly scattering the seasoner onto the surface of the potato chip and performing vacuum packaging, thereby acquiring the red date flavor potato chip. The red date powder is added into the product provided by the invention, so that the nutritional value and tasty flavor of the potato chip are added; the technique is simple; the technique is easy to master; the investment is less; the red date flavor potato chip can quickly become effective; the preparation method is convenient to popularize.
Description
technical field [0001] The invention belongs to the technical field of potato chip processing, and in particular relates to a jujube-flavored potato chip and a preparation method thereof. Background technique [0002] Potato chips occupy an important position in my country's non-staple food industry, with high nutritional value and medicinal value. The ingredients contained in general fresh potatoes: starch 9-20, protein 1.5-2.3, fat 0.1-1.1, crude fiber 0.6 -0.8. Nutrients contained in 100g potatoes: calories 66-113J, calcium 11-60mg, phosphorus 15-68mg, iron 0.4-4.8mg, thiamine 0.03-0.07mg, riboflavin 0.03-0.11mg, Nick Acid 0.4-1.1mg. It is also rich in B group vitamins such as vitamins B1, B2, B6 and pantothenic acid and a large amount of high-quality cellulose, and contains nutrients such as trace elements, amino acids, proteins, fats and high-quality starch. In addition, potato tubers also contain carotene and ascorbic acid that are not found in cereal grains. From a n...
Claims
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Application Information
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