Baked potato chips and preparation method thereof

A technology of french fries and potato powder, applied in the field of food processing, can solve the problems of easy destruction of nutrients, obesity, high blood pressure, etc., and achieve the effect of good taste and color, balanced nutrition, and crisp taste

Inactive Publication Date: 2018-11-13
何建武
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the potato itself is relatively oil-absorbing, French fries after high-temperature frying will contain a lot of fat, and eating too mu

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Baked potato chips and preparation method thereof
  • Baked potato chips and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0014] This embodiment also provides a method for preparing baked French fries, comprising the following steps:

[0015] (1) take each raw material by weight;

[0016] (2) Mix sugar powder, monosodium glutamate, potato powder, potato essence, acid salt, ammonium bicarbonate and table salt, add water and stir evenly, then add monoglyceride, lecithin, hydrolyzed protein and beef extract, and stir again to obtain a solution 1. Store solution 1 at 20-25°C for later use; stir egg liquid, milk powder and yellow cream evenly to obtain solution 2; then mix wheat flour, whole potato flour, potato starch and pregelatinized starch evenly to prepare Dough, finally add solution 1, solution 2, biscuit powder and yeast extract to the dough, and stir evenly to form a shaped dough. In order to ensure the fermentation effect of yeast and the activity of other raw materials, choose the temperature at 24 ~ 28 ℃ Ferment the dough for 20-30 minutes;

[0017] (3) In order to ensure the taste of th...

Embodiment 1

[0021] Embodiment 1 of the present invention provides a kind of baked French fries, comprises the raw material of following weight portion: Wheat flour 20kg, whole potato flour 20kg, potato starch 90kg, palm oil 15kg, sugar powder 18kg, 6 pregelatinized starch 8kg, 8 Pregelatinized starch 12kg, yellow butter 2kg, egg liquid 1kg, biscuit powder 20kg, monosodium glutamate 0.1kg, yeast extract 0.2kg, potato powder 0.1kg, potato essence 0.1kg, milk powder 0.3kg, sodium carbonate 0.05kg, bicarbonate Sodium 0.25kg, monoglyceride 0.1kg, lecithin 0.1kg, hydrolyzed protein 0.1kg, beef extract 0.2kg, ammonium bicarbonate 3kg, salt 0.7kg.

[0022] This embodiment also provides a method for preparing baked French fries, comprising the following steps:

[0023] (1) take each raw material by weight;

[0024] (2) Mix sugar powder, monosodium glutamate, potato powder, potato essence, acid salt, ammonium bicarbonate and table salt, add water and stir evenly, then add monoglyceride, lecithin, ...

Embodiment 2

[0028] Embodiment 2 of the present invention provides a kind of baked French fries, comprises the raw material of following weight portion: Wheat flour 25kg, whole potato flour 25kg, potato starch 100kg, palm oil 20kg, sugar powder 22kg, 6 pregelatinized starch 10kg, 8 Pregelatinized starch 15kg, yellow butter 4kg, egg liquid 3kg, biscuit powder 30kg, monosodium glutamate 0.3kg, yeast extract 0.5kg, potato powder 0.3kg, potato essence 0.3kg, milk powder 0.6kg, sodium carbonate 0.1kg, bicarbonate Sodium 0.5kg, monoglyceride 0.3kg, lecithin 0.4kg, hydrolyzed protein 0.4kg, beef extract 0.5kg, ammonium bicarbonate 3.1kg, salt 1kg.

[0029] This embodiment also provides a method for preparing baked French fries, comprising the following steps:

[0030] (1) take each raw material by weight;

[0031](2) Mix sugar powder, monosodium glutamate, potato powder, potato essence, acid salt, ammonium bicarbonate and table salt, add water and stir evenly, then add monoglyceride, lecithin, h...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses baked potato chips. The baked potato chips are prepared from the following raw materials in parts by weight: 20-35 parts of wheat flour, 20-35 parts of potato whole powder, 90-110 parts of potato starch, 15-28 parts of palm oil, 18-24 parts of sugar powder, 20-35 parts of pregelatinized starch, 2-9 parts of yellow butter, 1-7 parts of egg liquid, 20-40 parts of cracker meal, 0.1-0.4 part of monosodium glutamate, 0.2-0.8 part of a yeast extract, 0.1-0.4 part of potato powder, 0.1-0.4 part of potato essence, 0.3-1 part of milk powder, 0.3-0.9 part of acidic salt, 0.1-0.4part of monostearin, 0.1-0.6 part of lecithin, 0.1-0.6 part of hydrolyzed protein, 0.2-0.8 part of a beef extract, 3-4 parts of ammonium bicarbonate and 0.7-1.5 parts of table salt. By reasonable proportioning of the raw materials, the potato chips have more balanced nutrients. The invention also provides a preparation method of the baked potato chips.

Description

technical field [0001] The invention relates to the field of food processing, in particular to baked French fries and a preparation method thereof. Background technique [0002] As the types of leisure food become more and more abundant, leisure food is gradually becoming a must-have item in people's daily life. Snack food is actually also a class of fast moving consumer goods, which is the food that people eat when they are free and resting. Leisure food is being promoted gradually to become the daily essential consumer goods of the common people, and along with the raising of the expanding economy and the level of consumption, the consumer constantly increases for the demand of leisure food quantity and quality. In the field of snack foods, potatoes are one of the most popular raw materials. Wherein compound french fries are very popular because of their crisp mouthfeel and various tastes. French fries are snacks made from potatoes (potatoes), which are cut into strips,...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L19/18A23L7/104A23L29/30
CPCA23L19/19A23L7/104A23L29/30
Inventor 何建武
Owner 何建武
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap