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A kind of preparation method of orange-flavored potato crisp

A potato and tangerine fragrant technology, which is applied to dough processing, baking, and baked foods with modified ingredients, etc., can solve the problems of potato crisp technology and reports that have not yet been tangerine fragrant, and achieves novel and reasonable formula, low slag rate, Potato-flavored effect

Active Publication Date: 2021-06-01
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In 2015, my country launched the potato staple food strategy, and the development direction of leisure food in my country's "Grain Processing Development Plan" from 2010 to 2020 is to develop products that are safe, healthy, unique in flavor, and diverse in variety. craft report

Method used

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  • A kind of preparation method of orange-flavored potato crisp

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Effect test

Embodiment 1

[0030] Potato cake: 150 parts of potatoes, 50 parts of 1% vitamin C solution, 100 parts of 1% citric acid solution, 20 parts of milk powder, 35 parts of cooking oil, 1 part of salt, 20 parts of white sugar, 70 parts of low-gluten flour, 130 parts of egg liquid servings; orange potato crisp: 40 parts unsalted butter, 10 parts fresh citrus peel, 5 parts chocolate powder, 5 parts raisins, 5 parts dried cranberries.

[0031] Here's how to prepare this Tangerine Potato Crisp:

[0032] Step 1: Preparation of Potato Pie

[0033] 1) Preparation of potato pulp: select fresh, disease-free and non-rotten potatoes, peel them, cut them into 4 cm long, 2 cm wide, and 1 cm thick pieces, put them in a mixed solution of vitamin C and citric acid to protect the color for 1 hour , crushed with a beater to obtain potato pulp.

[0034] 2) Material selection process: Mix milk powder, edible oil, salt, and white sugar and heat to boil.

[0035] 3) Dough preparation: Pour in low-gluten flour, stir...

Embodiment 2

[0045] Potato cake: 170 parts of potatoes, 80 parts of 1% vitamin C solution, 150 parts of 1% citric acid solution, 25 parts of milk powder, 40 parts of edible oil, 2 parts of salt, 25 parts of white sugar, 80 parts of low-gluten flour, 133 parts of egg liquid Servings; Orange Potato Crisp: 45 parts of unsalted butter, 13 parts of fresh citrus peel, 6 parts of chocolate powder, 6 parts of raisins, 6 parts of dried cranberries.

[0046] Here's how to prepare this Tangerine Potato Crisp:

[0047] Step 1: Preparation of Potato Pie

[0048] 1) Preparation of potato pulp: select fresh, disease-free and non-rotten potatoes, peel them, cut them into 4 cm long, 2 cm wide, and 1 cm thick pieces, put them in a mixed solution of vitamin C and citric acid to protect the color for 1 hour , crushed with a beater to obtain potato pulp.

[0049] 2) Material selection process: Mix milk powder, edible oil, salt, and white sugar and heat to boil.

[0050] 3) Dough preparation: Pour in low-glu...

Embodiment 3

[0060]Potato cake: 200 parts of potatoes, 100 parts of 1% vitamin C solution, 200 parts of 1% citric acid solution, 30 parts of milk powder, 45 parts of cooking oil, 2 parts of salt, 30 parts of white sugar, 90 parts of low-gluten flour, 135 parts of egg liquid servings; Orange Potato Crisp: 50 parts unsalted butter, 15 parts fresh citrus peel, 7 parts chocolate powder, 7 parts raisins, 7 parts dried cranberries.

[0061] Here's how to prepare this Tangerine Potato Crisp:

[0062] Step 1: Preparation of Potato Pie

[0063] 1) Preparation of potato pulp: select fresh, disease-free and non-rotten potatoes, peel them, cut them into 4 cm long, 2 cm wide, and 1 cm thick pieces, put them in a mixed solution of vitamin C and citric acid to protect the color for 1 hour , crushed with a beater to obtain potato pulp.

[0064] 2) Material selection process: Mix milk powder, edible oil, salt, and white sugar and heat to boil.

[0065] 3) Dough preparation: Pour in low-gluten flour, sti...

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Abstract

A method for preparing orange-flavored potato crisps, comprising two steps of preparing potato cakes and orange-flavored potato crisps, the prepared potato cakes are moderately crispy and have no cracks on the surface, which finally ensures the crispness of orange-flavored potato crisps, while the potato flavor Rich, full-bodied, and crispy in taste, it enriches potato products and expands the application range of potatoes.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing orange-flavored potato crisps. Background technique [0002] The potato originated in South America. Among the world's agricultural products, the potato has the advantages of high yield and low price. It is the fourth major food crop in the world after rice, wheat and corn. Potatoes are known as "underground apples" and "second bread" because of their rich nutrition. [0003] In 2015, my country launched the potato staple food strategy, and the development direction of leisure food in my country's "Grain Processing Development Plan" from 2010 to 2020 is to develop products that are safe, healthy, unique in flavor, and diverse in variety. craft report. Therefore, the development of nutritious, delicious, crisp, and evenly colored orange-flavored potato crisps will help expand the application range of potatoes. Contents of the invention...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/366A21D13/06
Inventor 黄峻榕方晨璐岳苗蔺泽雪
Owner SHAANXI UNIV OF SCI & TECH
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