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Shiitake mushroom potato chips and making method thereof

A technology for potato chips and shiitake mushrooms, which is applied to the field of shiitake potato chips and their preparation, can solve the problems that nutritional components need to be enriched and strengthened, and the taste of potato chips is single, and achieves the effects of rich nutritional components, simple process, and easy popularization and application.

Inactive Publication Date: 2017-01-04
凌烈根
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, healthy, nutritious and green food is gradually becoming the mainstream of consumption, but the existing potato chips have a single taste, and the nutritional content needs to be enriched and strengthened

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A mushroom potato chip, comprising the following raw materials in parts by weight: 20 parts of mushrooms, 80 parts of mashed potatoes, 15 parts of corn flour, 15 parts of apple kernel powder, 2 parts of salt, 2 parts of glucose, appropriate amount of water, and 3 parts of wolfberry , 2 copies of Chinese rose, 1 copy of Desmodium vulgare, 1 copy of Ginkgo biloba, 1 copy of Fengteng, 2 copies of coconut powder;

[0019] The preparation method adopted includes the following specific steps:

[0020] (1) Clean the shiitake mushrooms to remove impurities, and add 3 times water to make a slurry to obtain the shiitake mushroom slurry;

[0021] (2) Wash the wolfberry, rose flowers, Desmodium vulgare, Ginkgo biloba, and wind vine, mix them, add 7 times the water to room temperature and soak for 6-10 hours, then keep the temperature at 60-70℃, heat and cook for 1 hour, filter to obtain nutrition liquid;

[0022] (3) Mix the mushroom syrup obtained in step (1) with the nutrient solution o...

Embodiment 2

[0028] A shiitake mushroom potato chip, which is characterized in that it comprises the following raw materials in parts by weight: 30 parts of shiitake mushrooms, 100 parts of mashed potatoes, 20 parts of corn flour, 20 parts of apple powder, 4 parts of salt, 4 parts of glucose, and appropriate amount of water , 6 parts of wolfberry, 3 parts of Chinese rose, 2 parts of Desmodium vulgare, 2 parts of Ginkgo biloba, 3 parts of Fengteng, 6 parts of coconut powder;

[0029] The preparation method adopted includes the following specific steps:

[0030] (1) Clean the mushrooms to remove impurities, add 5 times water to make a slurry, and obtain the mushroom slurry;

[0031] (2) Wash the wolfberry, rose flowers, Desmodium vulgare, Ginkgo biloba, and wind vine, mix them, add 4 times the water and soak at room temperature for 6-10 hours, then keep the temperature at 60-70℃, heat and cook for 2 hours, filter to obtain nutrition liquid;

[0032] (3) Mix the mushroom syrup obtained in step (1) w...

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PUM

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Abstract

The invention discloses shiitake mushroom potato chips. The shiitake mushroom potato chips are made from shiitake mushrooms, mashed potatoes, maize meal, sterculia nobilis kernel powder, salt, glucose, water, fructus lycii, Chinese rose flowers, herba desmodii styracifolii, folium ginkgo, piper kadsura and coconut powder. A making method of the shiitake mushroom potato chips particularly comprises the following steps that 1, shiitake mushroom juice is made; 2, a nutrient solution is made; 3, nutrient sauce is made; 4, potato chip blanks are made; 5, potato chips are deep-fried; 6, the deep-fried potato chips are subjected to centrifugal deoiling, then smeared with the nutrient sauce and vacuum packaged, and the finished product is obtained. According to the shiitake mushroom potato chips and the making method thereof, the nutritional ingredients of potatoes are reserved to the maximum extent, by adding vegetables, fruits and coarse cereals such as the shiitake mushrooms and sterculia nobilis kernels and taking fructus lycii, coconut powder and the like which have high nutritional value as the raw materials of the potato chips, the nutrient ingredients of the potato chips are greatly enriched, and the potato chips made through the method are fragrant and delicious in taste and have a certain health care effect.

Description

Technical field [0001] The invention belongs to the technical field of potato chips processing, and specifically relates to mushroom potato chips and a preparation method thereof. Background technique [0002] Potato chips occupy an important position in my country’s non-staple food industry. They have high nutritional value and medicinal value. They are rich in vitamins B1, B2, B6, pantothenic acid and other B vitamins and a large amount of high-quality cellulose. They contain trace elements, Nutritional elements such as amino acids, protein, fat and high-quality starch. In addition, potato tubers also contain carotene and ascorbic acid that are not found in cereals. From a nutritional point of view, it has more advantages than rice and flour, and can provide humans with a lot of heat energy. [0003] Potato chips are usually processed by frying. The oil content in the finished product is between 30%-40%. It is a high-oil and high-salt food. Like other fried foods, long-term cons...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L31/00A23L19/00A23L33/105
CPCA23V2002/00A23V2200/30
Inventor 凌烈根
Owner 凌烈根
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