Non-fried composite potato chip and processing method thereof

A processing method and a non-fried technology, which are applied to the non-fried composite potato chips and the processing field thereof, can solve the problems of easy stickiness, poor taste, and high oil content of potato chips, and achieve good taste, full aroma, and high melting point. good mouth effect

Inactive Publication Date: 2020-06-23
CHACHA FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problems of high oil content, poor taste and sticky teeth of potato chips prepared by the existing technology, the present invention provides a non-fried composite potato chip and its processing method

Method used

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  • Non-fried composite potato chip and processing method thereof
  • Non-fried composite potato chip and processing method thereof
  • Non-fried composite potato chip and processing method thereof

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Embodiment 1

[0034] The present embodiment provides a kind of processing method of non-fried compound potato chips, and concrete steps are as follows:

[0035] Preparation before production:

[0036] (1) Production of mashed potatoes: Choose Dutch series potatoes without germination or rot. After cleaning, the machine peels and slices about 30mm, and puts them into continuous infrared baking. After the potatoes are baked, immediately put them into a mixing device with cooling function. Stir into mashed potatoes and put them in -18°C cold storage for later use; when baking, use infrared rays to penetrate the inside of the potato tissue, causing water molecules to vibrate to generate heat, so as to achieve the purpose of baking and full of fragrance; at the same time, it is different from steamed potatoes. The moisture content of mashed potatoes baked by infrared rays is relatively low;

[0037] (2) Preparation of seasoning liquid: select hen about 180 days old (not to use internal organs),...

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PUM

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Abstract

The invention discloses a non-fried composite potato chip and a processing method thereof, and belongs to the technical field of food processing. The processing method of the non-fried composite potato chip of the present invention comprises the following steps: when mashed potatoes are prepared, potatoes are placed in an infrared ray continuous line for roasting and the roasted potatoes are immediately placed in a stirring device with a cooling function to be mixed into mashed potatoes. Infrared ray is used to penetrate the inside of potato tissue, causing water molecules to vibrate to generate heat, so as to achieve the purpose of roasting, and the roasted potatoes has a rich flavor. Moreover, when a dough is prepared, the potato starch and liquid edible oil are first thoroughly stirredand then mixed into the dough. The surface of the starch granules is covered with a fat layer, and then water, mashed potatoes, seasonings and leavening agents are mixed thoroughly to achieve the oil-in-water process effect. The starch granules are wrapped layer by layer with oil and water. Because the starch granules lack water (first wrapped with oil) and are roasted directly, thereby ensuring that the potato starch does not gelatinize. Therefore, the prepared composite potato chips have good taste and do not stick to teeth.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a non-fried composite potato chip and a processing method thereof. Background technique [0002] The oil content of potato chips is usually about 30%, which is a high-oil and high-salt food. Like other fried foods, long-term consumption is not good for health. At the same time, starch-rich foods may produce varying levels of acrylamide after high-temperature frying, which has a carcinogenic risk. Domestic potato chips currently include fresh-cut potato chips, compound fried potato chips, and compound baked potato chips. [0003] Potatoes have high nutritional and medicinal value, and are an anti-aging food. The ingredients contained in the new potato: starch 9-20%, protein 1.5-2.3%, fat 0.1-1.1%, crude fiber 0.6-0.8%. 100g of potatoes contain 11-60 mg of calcium, 15-68 mg of phosphorus, 0.4-4.8 mg of iron, 0.03-0.07 mg of thiamine, 0.03-0.11 mg of riboflavin, and 0.4-1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L5/10A23P20/10
CPCA23L5/15A23L19/19A23P20/10A23P20/11
Inventor 姜九来王珺杜航
Owner CHACHA FOOD CO LTD
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