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Preparation method for crispy chips

A production method and a fragrant and crisp technology, which are applied in the field of food processing and can solve the problems of undesired hardness and chewiness, single taste of bean dregs slices, etc.

Inactive Publication Date: 2019-09-06
贺铁绵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In Jiangxi, Hunan and other places, some people will mix the bean dregs with glutinous rice flour, add chili powder and other ingredients, knead them into strips, cut them into slices, and put them in oil. Fried bean dregs slices in a pan, commonly known as "spicy ti" in Loudi, Hunan. In the past when materials were scarce, this was a local special snack used to entertain guests. Problems such as single taste, hard and chewy are becoming less and less popular

Method used

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  • Preparation method for crispy chips

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Effect test

Embodiment 1

[0018] Embodiment 1 of the present invention: the preparation method of crispy and crispy slices, calculated in parts by mass, including 25 parts of cake flour, 2 parts of glutinous rice flour, 7 parts of white granulated sugar, 5 parts of peanuts, 5 parts of white sesame seeds, 2 parts of black sesame seeds, 13 parts of water, 0.3 part of extra spicy chili powder, 0.1 part of slightly spicy chili powder and 0.4 part of table salt are the raw materials for preparation. Each component is calculated by mass parts, including the following steps:

[0019] (1) Raw material processing: mix white sesame and black sesame in a container and soak in cold water for 300-600min in advance (environment temperature 15°C-25°C), then drain the surface water for later use; roast peanuts in an oven at 160°C After cooling for 20 minutes, remove the red coat, then crush to 0.2-0.4CM size particles for later use; mix and dissolve the water and sugar, then boil for later use, and keep the temperatur...

Embodiment 2

[0026] Embodiment 2 of the present invention: the preparation method of crispy and crispy slices, calculated in parts by mass, including 25 parts of cake powder, 2 parts of glutinous rice flour, 7 parts of white granulated sugar, 5 parts of peanuts, 5 parts of white sesame seeds, 2 parts of black sesame seeds, 13 parts of water, 0.15 part of sweet pepper powder and 0.4 part of table salt are the raw materials for preparation. Each component is calculated by mass parts, including the following steps:

[0027] (1) Raw material processing: mix white sesame and black sesame in a container and soak in cold water for 300-600min in advance (environment temperature 15°C-25°C), then drain the surface water for later use; roast peanuts in an oven at 160°C After cooling for 20 minutes, remove the red coat, then crush to 0.2-0.4CM size particles for later use; mix and dissolve the water and sugar, then boil for later use, and keep the temperature of the sugar water between 80-100°C.

[0...

Embodiment 3

[0034] Embodiment 3 of the present invention: the preparation method of crispy and crispy slices, calculated in parts by mass, including 25 parts of cake powder, 2 parts of glutinous rice flour, 7 parts of white granulated sugar, 5 parts of peanuts, 5 parts of white sesame seeds, 2 parts of black sesame seeds, 5 parts of bean dregs, 13 parts of water, 0.3 part of extra spicy chili powder, 0.1 part of mild spicy chili powder and 0.4 part of table salt are the raw materials for preparation. Each component is calculated by mass parts, including the following steps:

[0035] (1) Raw material processing: mix white sesame and black sesame in a container and soak for 300-600min in advance (ambient temperature 15°C-25°C), then drain the surface water for later use; bake peanuts in an oven at 160°C for 20 minutes , remove the red coat after cooling, and then crush it to 0.2-0.4CM size particles for later use; mix and dissolve water and sugar, then boil for later use, and keep the tempe...

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Abstract

The invention relates to a preparation method for crispy chips, wherein the method comprises the preparation steps: raw material processing, raw material mixing, forming, slicing, deep-frying and packaging. The preparation method for the crispy chips not only retains many characteristics such as fragrant, sweet and crisp properties and unique flavor, but also retains excellent steps of a traditional technology, and is greatly improved on the original basis. Moreover, the crispy chips obtained by the preparation method also improve the aesthetics and taste, are convenient to eat after packaging, are beneficial to carry, adopt novel canning and bagging ways, and are suitable for use as leisure and characteristic flavor food for promotion.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing crispy and crispy chips. Background technique [0002] Fried food is a class of traditional food that is more popular in China, and most fried food is very popular with its crispy and crisp mouthfeel. In Jiangxi, Hunan and other places, some people will mix the bean dregs with glutinous rice flour, add chili powder and other ingredients, knead them into strips, cut them into slices, and put them in oil. Fried bean dregs slices in a pan, commonly known as "spicy ti" in Loudi, Hunan. In the past when materials were scarce, this was a local special snack used to entertain guests. Problems such as single taste, hard and chewy are becoming less and less popular. Therefore, in order to cater to the taste demands of consumers and solve the contradiction between food demands and traditional food culture, it is imperative to develop new bean dregs chips. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/135A23L25/00A23L33/10
CPCA23L7/135A23L25/30A23L33/10A23V2002/00A23V2200/30
Inventor 贺铁绵
Owner 贺铁绵
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