Making method of truffle potato chips and truffle potato chips

A production method and potato chip technology, which are applied in the coating of food, food ingredients as coating agents, food ingredients as odor modifiers, etc., can solve the problem of limited shelf life of fresh truffles, shortened production season, poor quality, etc. problems, to achieve the effect of reducing shedding, improving adhesion, and not easily lost

Pending Publication Date: 2020-06-05
云南曾味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the storage period of fresh truffles is limited, and the production season of Yunnan black truffles is only from the end of October to March of the next year, and the phenomenon of over-harvesting in Yunnan has shortened the production season and the quality is not good

Method used

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  • Making method of truffle potato chips and truffle potato chips
  • Making method of truffle potato chips and truffle potato chips
  • Making method of truffle potato chips and truffle potato chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] In this example, the following method is used to make truffle potato chips:

[0053] (1) Carrying out micro-grinding treatment to truffles to obtain truffle grains with a particle size of 200 μm, and simultaneously selecting truffle oil and truffle salt for subsequent use;

[0054] (2) Wash and peel the potatoes and cut them into slices with a thickness of 1.8 mm, and wash the potato slices in cold water for 10 minutes;

[0055] (3) Put the potato slices cleaned in step (2) into boiling water for precooking for 2.5 minutes, take them out and dry them, put them into a fryer and fry them for 32 minutes at a temperature of 176° C. to make potato chips. The frying oil is It is made by mixing palm oil and truffle oil at a mass ratio of 9:1;

[0056] (4) First, add the potato chips fried in step (3) into the seasoning machine and start the operation, then add truffle oil accounting for 0.2wt% of the total weight of potato chips, truffle grains accounting for 0.45wt% of the t...

Embodiment 2

[0060] In this example, the following method is used to make truffle potato chips:

[0061] (1) The truffles are finely pulverized to obtain truffles with a particle size of 350 μm, and truffle oil and truffle salt are selected for subsequent use;

[0062] (2) Wash and peel the potatoes and cut them into slices with a thickness of 1.6 mm, and wash the potato slices in cold water for 5 minutes;

[0063] (3) Put the potato slices cleaned in step (2) into boiling water for precooking for 4 minutes, take them out and dry them, and put them into a fryer to fry them for 30 minutes at a temperature of 180° C. to make potato chips. Palm oil and truffle oil are mixed at a mass ratio of 8:2;

[0064] (4) First, add the potato chips fried in step (3) into the seasoning machine and start the operation, then add truffle oil accounting for 0.6wt% of the total weight of potato chips, truffle grains accounting for 0.9wt% of the total weight of potato chips and Truffle salt accounting for 3....

Embodiment 3

[0068] In this example, the following method is used to make truffle potato chips:

[0069] (1) Carrying out micro-grinding treatment to truffles to obtain truffle grains with a particle size of 200 μm, and simultaneously selecting truffle oil and truffle salt for subsequent use;

[0070] (2) Wash and peel the potatoes and cut them into slices with a thickness of 1.0 mm, and wash the potato slices in cold water for 8 minutes;

[0071] (3) Put the potato slices cleaned in step (2) into boiling water for precooking for 2 minutes, take them out and dry them, and put them into a fryer to fry them for 40 minutes at a temperature of 170° C. to make potato chips. Palm oil and truffle oil are mixed at a mass ratio of 9:1;

[0072] (4) First, add the potato chips fried in step (3) into the seasoning machine and start the operation, then add truffle oil accounting for 1 wt% of the total weight of the potato chips, truffle grains accounting for 1 wt% of the total weight of the potato ch...

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PUM

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Abstract

The invention discloses a making method of truffle potato chips and the truffle potato chips. The making method comprises the following steps of (1) preparing truffle granules, and selecting truffle oil and truffle salt for standby application; (2) thoroughly cleaning potatoes, peeling the thoroughly-cleaned potatoes, cutting the peeled potatoes into chips, putting the chips into cold water, and performing cleaning for 5-10min; (3) putting the cleaned cut potato chips in the step (2) into boiling water, performing blanching for 2-4min, and performing deep-frying at the temperature of 170-180 DEG C for 30-40 min so as to obtain potato chips; and (4) placing the truffle granules, the truffle salt and the truffle oil obtained in the step (1), and the deep-fried potato chips obtained in the step (3) in a seasoning machine, and enabling the truffle granules, the truffle salt and the truffle oil to be uniformly attached to the potato chips, wherein the ratio of the granule diameter of the truffle granules to the thickness of the potato chips is 1 to (4.6-9). According to the making method of the truffle potato chips provided by the invention, the proportion of the truffle granules to thethickness of the potato chips is adjusted, and the solid-state truffle salt and the solid-state truffle granules as well as the liquid-state truffle oil are added into the seasoning machine in a certain sequence at the seasoning stage, so that on the base of giving salty and fresh taste to the potato chips, multi-level truffle flavor is also given to the potato chips.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making truffle potato chips and truffle potato chips. Background technique [0002] Black truffle is a wild edible fungus that grows underground. Factors that affect the growth of truffle include suitable soil, climatic conditions and host tree species. The unique aroma and harsh growth environment of black truffles make black truffles one of the rarest ingredients in the world. The way to eat fresh black truffles can be eaten directly or as a catalyst for dishes to enhance the original aroma of the ingredients. Because the shelf life of fresh truffles is limited, and the production season of Yunnan black truffles is only from the end of October to March of the following year, and the phenomenon of over-harvesting in Yunnan has shortened the production season and resulted in poor quality. [0003] For nearly half a century, potato chips have bec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L27/10A23L27/40A23P20/12A23P20/15
CPCA23L19/18A23L27/10A23L27/11A23L27/40A23P20/12A23P20/15A23V2002/00A23V2200/15A23V2200/22A23V2250/1614A23V2250/18
Inventor 华立夫黄文芊
Owner 云南曾味食品有限公司
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