Light-smell and flavor potato chip, rice crust and preparation process thereof

Abstract

The application discloses light-smell-flavor potato chips and pot crusts and a preparation process thereof, and belongs to the technical field of leisure food processing. The application adopts specific proportion of fermented stinky tofu powder and stinky tofu brine concentrate to compound spices to prepare stinky-flavor compound seasoning powder; the potato chips are limited to 0.8-1.2 mm thin cutting process, and the pot crusts adopt rice and glutinous rice compound base. Through atomization spraying and flavoring, combined with 45-55 DEG C low-temperature aroma locking process, the leisure snack with salty and aromatic entrance, slightly light-smell-flavor middle section and lingering aroma aftertaste is prepared, without rotten and stinky bitter taste, and the thin and crisp snack is tasty and flavor-stable, and is suitable for industrialized batch production, so that the market and technical blank of light-smell-flavor potato chips and pot crusts for the public are filled.

Description

Technical Field

[0001] This invention relates to the field of snack food processing technology, specifically to a lightly pungent and fragrant potato chip, rice cracker, and their preparation process. Background Technology

[0002] The potato chips and rice crackers currently on the market are mostly traditional flavors such as spicy, original, tomato, and barbecue, resulting in severe product homogenization. Although there are stinky tofu-based snacks on the market, most of them are simply made by directly mixing in pieces of stinky tofu, resulting in a strong, pungent odor, a fishy or sour taste, a hard texture, and high greasiness, limiting their appeal and making them unsuitable for everyday casual consumption.

[0003] Currently, there are no specific formulas or standardized production processes for potato chips and rice crackers that offer a thin, crispy texture, a mildly pungent aftertaste, and a controllable, mellow pungent aroma. This invention breaks through traditional seasoning approaches by using a compound of stinky tofu powder and a trace amount of concentrated stinky brine, combined with atomized spraying and low-temperature aroma-locking process, to create a new type of casual snack with a savory initial taste, a mild pungent aftertaste, and a lingering fragrance, filling a market and technological gap. Summary of the Invention

[0004] Purpose of the invention This product offers a mildly flavored, non-stale, and non-greasy sweet potato chip or rice cracker with a mellow taste; it also provides a preparation process suitable for industrial mass production, ensuring stable flavor and standardized mass production.

[0005] Technical Solution Summary This invention protects, on the one hand, the light odor-flavored potato chips and the light odor-flavored rice crackers; on the other hand, it protects the proprietary preparation processes for both. The core innovation is: A specific ratio of fermented stinky tofu powder + a trace amount of concentrated stinky brine achieves a mild and controllable odor that is neither fishy nor pungent. The flavor is infused through atomized spraying and then dried at a low temperature of 45-55℃ to lock in the aroma, thus firmly preserving the pungent and stale flavor without dissipating or becoming stuffy. The potato chips are limited to a thin slice thickness of 0.8-1.2mm, and the rice crust uses a combination of rice and glutinous rice as a base, which balances crispness and flavor retention.

[0006] Detailed formula (1) Weight range of lightly pungent potato chip seasoning powder 3-8 parts fermented stinky tofu powder, 0.5-2 parts concentrated stinky tofu brine, 2-5 parts chili powder, 1-3 parts cumin powder, 1-2 parts white sesame powder, 0.3-1 part yeast extract, 2-4 parts maltodextrin, 1.5-3 parts edible salt, and 0.5-1.5 parts white sugar.

[0007] (2) Optimize the best ratio 5 parts fermented stinky tofu powder, 1 part concentrated stinky tofu brine, 3 parts chili powder, 2 parts cumin powder, 1.5 parts white sesame powder, 0.5 parts yeast extract, 3 parts maltodextrin, 2 parts edible salt, and 1 part white sugar.

[0008] (3) Weight of the base ingredients for the stinky and fragrant rice crust 70-85 parts rice, 15-30 parts glutinous rice; the surface seasoning powder is the same as the potato chip recipe.

[0009] Preparation process scheme (1) Preparation process of lightly odorous sweet potato chips Step 1: Wash and peel the potatoes, slice them precisely to a thickness of 0.8–1.2 mm, soak and rinse in water to remove excess starch, then drain. Step 2: Shape the potato chips using low-temperature frying or hot air baking to obtain original-flavor thin and crispy potato chip blanks. Step 3: Evenly spray the concentrated stinky tofu brine onto the surface of the potato chip blanks using a misting spray method, and let them sit at room temperature for 3–8 minutes to infuse the flavor. Step 4: Evenly sprinkle the above-mentioned stinky and fragrant compound seasoning powder. Step 5: Place them in a hot air drying device and dry at a low temperature of 45–55℃ for 8–15 minutes to lock in the aroma and shape. Step 6: Allow them to cool naturally, screen, package, and seal to obtain the finished product.

[0010] (2) Preparation process of lightly odorous rice crust Step 1: Mix rice and glutinous rice according to the ratio, soak in water for 2-4 hours, drain and steam until fully cooked; Step 2: Cool and flatten, press into sheets and cut into slices of the specified size; Step 3: Bake with hot air until cooked and crispy to obtain the rice crust base; Step 4: Spray a small amount of concentrated stinky tofu brine with atomized spray and let stand to infuse the flavor; Step 5: Sprinkle evenly with stinky and fragrant compound seasoning powder; Step 6: Solidify and lock in the flavor with low-temperature hot air at 45-55℃, cool, screen, package and store.

[0011] Beneficial effects of the invention Unique flavor: salty and fragrant at first taste, slightly pungent in the middle, with a lingering fragrance in the aftertaste, without any rotten or fishy or bitter taste, making it widely acceptable to all ages; Excellent taste: The potato chips are thin, crispy and not greasy, and the rice crust is crispy and not hard, making them very palatable; Controllable formula: By limiting the ratio of stinky brine and stinky tofu powder, the concentration of odor can be precisely controlled to avoid excessive pungent smell; Process adapted for mass production: atomized spraying + low temperature aroma locking, standardized process, suitable for assembly line industrial production, batch flavor stability; Strong product category extensibility: The same brand can be used to develop a series of snacks, forming a matrix of pungent and fragrant snack foods, with obvious competitive advantages.

Claims

1. A mildly pungent, aromatic potato chip, characterized in that: Composed of a potato base and a pungent and aromatic compound seasoning layer; the pungent and aromatic compound seasoning powder contains, by weight, 3-8 parts fermented stinky tofu powder, 0.5-2 parts stinky tofu brine concentrate, 2-5 parts chili powder, 1-3 parts cumin powder, 1-2 parts white sesame powder, 0.3-1 parts yeast extract, 2-4 parts maltodextrin, 1.5-3 parts edible salt, and 0.5-1.5 parts white sugar; the product's flavor characteristics are salty and fragrant upon entry, slightly pungent in the middle, and lingering fragrance in the aftertaste, without any rotten, fishy, ​​or bitter taste; the potato chips are 0.8-1.2 mm thick, thin, crispy, and not greasy.

2. The lightly pungent, aromatic potato chips according to claim 1, characterized in that: The optimal weight proportions of the stinky tofu compound seasoning powder are: 5 parts fermented stinky tofu powder, 1 part stinky tofu brine concentrate, 3 parts chili powder, 2 parts cumin powder, 1.5 parts white sesame powder, 0.5 parts yeast extract, 3 parts maltodextrin, 2 parts edible salt, and 1 part white sugar.

3. A preparation process for a lightly pungent and aromatic flavored potato chip, characterized in that, The process includes the following steps: 1) Wash and peel potatoes, slice them to 0.8-1.2mm, and rinse them with water to remove starch; 2) Deep-fry or bake in hot air at low temperature to shape them, and obtain original flavor thin and crispy potato chip blanks; 3) Spray concentrated stinky tofu brine onto the surface of the potato chip blanks and let them sit at room temperature to infuse the flavor; 4) Sprinkle evenly the stinky aroma compound seasoning powder according to any one of claims 1-2; 5) Dry in low temperature hot air at 45-55℃ for 8-15 minutes to lock in the aroma and shape the chips, and then cool and package them.

4. A slightly pungent and fragrant rice crust, characterized in that: A rice crust base is prepared using rice as the main ingredient and glutinous rice as the auxiliary ingredient, with a pungent and fragrant compound seasoning layer attached to the surface; the base ingredients are in the following proportions by weight: 70-85 parts rice and 15-30 parts glutinous rice; the pungent and fragrant compound seasoning powder on the surface is in the same proportion as described in claim 1; the flavor is characterized by a salty and fragrant base, a light pungent garnish, a crispy and sweet aftertaste, and no pungent or putrid smell.

5. A preparation process for a slightly pungent and fragrant rice crust, characterized in that... The process includes the following steps: 1) Soaking, steaming, and cooling rice and glutinous rice together; 2) Pressing into sheets, slicing, and baking with hot air until cooked and crispy; 3) Spraying a small amount of concentrated stinky tofu brine with atomized spray; 4) Sprinkling with stinky and fragrant compound seasoning powder, solidifying and locking in the flavor at a low temperature of 45-55℃, and then cooling and packaging.

6. The lightly pungent and fragrant flavored potato chips and rice crackers according to claims 1, 3, 4, and 5, characterized in that: By spraying a small amount of concentrated stinky tofu brine and using a low-temperature aroma-locking process, a controllable, mild, and non-fishy odor with a mellow aroma is achieved, which is different from the production methods of ordinary spicy snacks and snacks made simply with crushed stinky tofu.