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Crisp made of roxburgh rose and shredded sweet potatoes

A technology for thorn pear and silk crisps, which is applied to the field of thorn pear and thorn silk crisps, can solve the problems of loss of nutrients and disadvantageous mass production, and achieve the effects of increasing taste, better taste and rich nutrition.

Pending Publication Date: 2020-04-28
贵州黔福禧食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional potato crisps are processed by direct frying. When this processing method is used, too long frying or high temperature will lead to the loss of nutrients in egg yolk and prickly pears, reducing the Nutrients in processed prickly pear and sweet potato crisps are not conducive to the needs of mass production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A prickly pear sweet potato crisp, the formula weight percentage is:

[0024] Sweet potato shreds 30-50%, dried prickly pear 10-30%, brown sugar 6-15%, peanut kernel 5-8%, sesame seed 5-8%, palm oil 10-12%, egg 5-8%, pumpkin 5% ~10%, the weight percentage of each formula is 100%.

[0025] Adopt above-mentioned formula to prepare the processing technology of prickly pear sweet potato silk crisp, it comprises the following specific steps:

[0026] (1). Raw material production: Cut the sweet potato in the above formula into shreds with a diameter of 1-3mm; remove the egg white from the egg, cut the pumpkin into pieces, boil and let it cool; dry the prickly pear and grind it for later use.

[0027] (2). Stirring: Stir 5% of pumpkin pieces and 8% of egg yolks that were cooled in step (1), and add 30% of sweet potato shreds, 6% of brown sugar water, and 10% of prickly pear dry powder, and stir well, and the time is controlled within 3 ~ 5 minutes to get the raw material.

...

Embodiment 2

[0034] A prickly pear sweet potato crisp, the formula weight percentage is:

[0035] Sweet potato shreds 30-50%, dried prickly pear 10-30%, brown sugar 6-15%, peanut kernel 5-8%, sesame seed 5-8%, palm oil 10-12%, egg 5-8%, pumpkin 5% ~10%, the weight percentage of each formula is 100%.

[0036] Adopt above-mentioned formula to prepare the processing technology of prickly pear sweet potato silk crisp, it comprises the following concrete steps:

[0037] (1). Raw material production: Cut the sweet potato in the above formula into shreds with a diameter of 1-3 mm; remove the egg white from the egg, cut the pumpkin into pieces and boil it to cool; dry the prickly pear and grind it into powder for later use.

[0038] (2). Stirring: Stir 10% of pumpkin pieces cooled in step (1) and 5% of egg yolks evenly, add 50% of sweet potato shreds, 15% of brown sugar water, and 30% of prickly pear dry powder and stir well, and the time is controlled at 5 Minutes to get raw materials.

[0039...

Embodiment 3

[0045] A prickly pear sweet potato crisp, the formula weight percentage is:

[0046] 35% shredded sweet potato, 21% dried prickly pear, 6% brown sugar, 6% peanut kernel, 6% sesame kernel, 11% palm oil, 7% egg, and 8% pumpkin.

[0047] Adopt above-mentioned formula to prepare the processing technology of prickly pear sweet potato silk crisp, it comprises the following specific steps:

[0048] (1). Raw material production: Cut the sweet potato in the above formula into shreds with a diameter of 1-3 mm; remove the egg white from the egg, cut the pumpkin into pieces and boil it to cool; dry the prickly pear and grind it into powder for later use.

[0049] (2). Stirring: Stir 8% of the cooled pumpkin pieces and 7% of egg yolk in step (1) evenly, add 35% of sweet potato shreds, 6% of brown sugar water, and 21% of prickly pear dry powder and stir well, and the time is controlled at 5 Minutes to get raw materials.

[0050] (3). Frying: Weigh 11% of palm oil according to the proporti...

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Abstract

The invention discloses crisp made of roxburgh rose and shredded sweet potatoes. A formula of the crisp comprises the following components in percentage by weight: 30-50% of shredded sweet potatoes, 10-30% of dried roxburgh rose, 6-15% of brown sugar, 5-8% of peanut kernels, 5-8% of sesame seeds, 10-12% of palm oil, 5-8% of eggs and 5-10% of pumpkins, wherein the sum of the weight percentages of the components is 100%. A processing technology for preparing the crisp made of roxburgh rose and shredded sweet potatoes by adopting the formula comprises the following specific steps: raw material preparation, stirring, frying, forming, baking, sterilizing, packaging and warehousing. The crisp made of roxburgh rose and shredded sweet potatoes is made without adding any additive. The shredded sweet potato crisp is baked again after being formed, so that the mouth feel of the shredded sweet potato crisp is effectively improved, the processed shredded sweet potato crisp is better in mouth feel after the processing is finished, and the loss of nutritional ingredients after the shredded sweet potato crisp is processed is avoided.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to prickly pear and sweet potato silk crisps. Background technique [0002] Sweet potato crisp, based on the traditional Tujia folk food "Sweet potato sugar" in the Three Gorges area, selects fresh red sweet potato from the sandy soil in the Three Gorges area, which is called sweet potato or sweet potato in northern my country, high-quality fresh glutinous rice, and eggs as the main raw materials, and is refined by traditional Tujia folk technology made. It retains the unique aroma and flavor of the bright red sweet potato after ripening. It is rich in nutrition, crisp in taste, moderate in sweetness, refreshing and slag-melting, suitable for all ages. [0003] Traditional potato crisps are processed by direct frying. When this processing method is used, too long frying or high temperature will lead to the loss of nutrients in egg yolk and prickly pears, reducing the Nutrie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/043A21D13/60
CPCA21D13/043A21D13/60
Inventor 赵兴祥张先武叶露
Owner 贵州黔福禧食品有限公司
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