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Leisure type low-fat high-protein crisp chips with taste of potato chips and preparation method of leisure type low-fat high-protein crisp chips with taste of potato chips

A technology with high protein and taste, applied in food forming, food ultrasonic treatment, food science, etc., can solve the problems of body fat accumulation, body obesity, blood sugar, high blood pressure, etc., achieve crisp taste, improve taste, and prevent damage Effect

Pending Publication Date: 2021-12-10
HUAZHONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Potato chips on the existing market are not nutritious enough, and excessive consumption will cause fat accumulation in the body, obesity, or other adverse effects such as high blood sugar and high blood pressure

Method used

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  • Leisure type low-fat high-protein crisp chips with taste of potato chips and preparation method of leisure type low-fat high-protein crisp chips with taste of potato chips
  • Leisure type low-fat high-protein crisp chips with taste of potato chips and preparation method of leisure type low-fat high-protein crisp chips with taste of potato chips
  • Leisure type low-fat high-protein crisp chips with taste of potato chips and preparation method of leisure type low-fat high-protein crisp chips with taste of potato chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Raw material processing: put 600g of chicken breast meat into 4wt% brine, soak for 5min under the condition of ultrasonic frequency of 20Hz, and wash with clear water. Then put the chicken breast into the mixed deodorization liquid of 120g shredded ginger and 1500mL cooking wine, then soak it for 5 minutes under the condition of ultrasonic frequency of 20Hz, then rinse it, drain the water, and twist it into a meat paste.

[0038] (2) Mixing and blending: Add 250g cornstarch, 2g TG enzyme, 0.1g ovomucin, 10g monosodium glutamate, 6g salt, 1g cinnamon powder, 15g swelling agent, 6g black pepper to the meat puree prepared in step (1) powder, and mix evenly to obtain a mixed material.

[0039] (3) beating and rubbing: the mixed material obtained in step (2) was crushed for 10 minutes, rubbed, and rubbed into a cylindrical strip with a diameter of 6 cm.

[0040] (4) Cooking: Arrange the cylindrical strips obtained in step (3) on a steamer rack, and cook for 15 minutes. ...

Embodiment 2

[0045] (1) Raw material processing: put 300g of chicken breast meat and 400g of pork tenderloin into brine with a concentration of 5wt%, soak for 7min at an ultrasonic frequency of 23 Hz, and wash them with clean water. Then put the chicken breast into the mixed deodorization liquid of 140g shredded ginger and 1700mL cooking wine, soak it for 5min under the condition of ultrasonic frequency of 20Hz, then rinse it, drain the water, and twist it into a meat puree.

[0046] (2) Mixing and blending: add 300g potato starch, 3g TG enzyme, 0.2g ovomucin, 15g monosodium glutamate, 8g salt, 2g cinnamon powder, 20g swelling agent, 6g cumin to the meat puree prepared in step (1) Powder, 2g chili powder, mix evenly, obtain mixed material.

[0047] (3) beating and rubbing: the mixed material obtained in step (2) was crushed for 15 minutes, rubbed, and rubbed into a cylindrical strip with a diameter of 7 cm.

[0048] (4) Cooking: Arrange the cylindrical strips obtained in step (3) on a ste...

Embodiment 3

[0053] (1) Raw material processing: put 240g of pangasius, 240g of chicken breast and 320g of pork tenderloin into brine with a concentration of 6wt%, soak for 5min under the condition of ultrasonic frequency of 25Hz, and wash with clear water. Then put the chicken breast into the mixed deodorization solution of 180g shredded ginger and 2000mL cooking wine, soak it for 10min at an ultrasonic frequency of 20Hz, then rinse it, drain the water, and twist it into a meat paste.

[0054] (2) Mixing and blending: Add 350g potato starch, 4g TG enzyme, 0.5g ovomucin, 20g monosodium glutamate, 10g salt, 3g cinnamon powder, 25g swelling agent, 6g cumin to the meat puree prepared in step (1) Powder, 4g black pepper powder, mix evenly, obtain mixed material.

[0055] (3) beating and rubbing: the mixture obtained in step (2) was crushed for 20 minutes, rubbed, and rubbed into cylindrical strips with a diameter of 8 cm.

[0056] (4) Cooking: Arrange the cylindrical strips obtained in step (...

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Abstract

The invention discloses leisure type low-fat high-protein crisp chips with the taste of potato chips and a preparation method of the leisure type low-fat high-protein crisp chips with the taste of potato chips, and belongs to the technical field of puffed foods. The leisure type low-fat high-protein crisp chips are prepared from the following raw materials in parts by weight: meat, starch, TG enzyme and ovomucin, wherein the meat is selected from one or more of chicken breast, Basa fish meat and pork tenderloin. An ovomucin composite TG enzyme technology is adopted, the meat can be linked together, various non-meat proteins can be cross-linked to meat proteins, the taste, flavor, tissue structure and nutrition of the product are obviously improved, some amino acids essential to a human body can be covalently cross-linked to the proteins, and damage of a Maillard reaction to the amino acids is prevented; and the problems that existing potato chips in the market are insufficient in nutrition, and other adverse effects such as fat accumulation in bodies, body obesity or high blood sugar and high blood pressure can be caused when the potato chips are eaten too much are solved.

Description

technical field [0001] The invention relates to the technical field of puffed food, in particular to a casual low-fat and high-protein crisp with the taste of potato chips and a preparation method thereof. Background technique [0002] At present, potato chips are deeply loved by the public because of their sweet taste and crisp taste. It refers to a snack made from potato (potato) or potato starch, which is fried or baked until it is crispy and seasoned. At present, there are three main types of potato chips on the market, sliced ​​potato chips, composite potato chips and modified starch potato chips. piece. Sliced ​​potato chips are made by peeling the whole potato, cutting it into slices and frying it. In addition to the loss of vitamins, it can be said that the original flavor and nutrients of the potato are retained, but the fat and acrylamide contained in it are higher than the compound type potato chips. Composite potato chips are made of deep-processed potato flou...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/50A23L17/00A23L13/40A23L29/30A23L29/00A23P30/38A23L5/20A23L5/30A23B4/015
CPCA23L13/67A23L13/52A23L17/70A23L17/65A23L13/48A23L13/426A23L13/424A23L29/30A23L29/045A23P30/38A23L5/27A23L5/21A23L5/32A23B4/015A23V2002/00A23V2250/5118A23V2250/5428A23V2300/48A23V2300/24
Inventor 黄茜马程戴紫嫣许心语胡进芳张瑞轩
Owner HUAZHONG AGRICULTURAL UNIVERSITY
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