CN102613511B - Potato chips with Termitomyces albuminosus and making method thereof - Google Patents
Potato chips with Termitomyces albuminosus and making method thereof Download PDFInfo
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- CN102613511B CN102613511B CN2012100740399A CN201210074039A CN102613511B CN 102613511 B CN102613511 B CN 102613511B CN 2012100740399 A CN2012100740399 A CN 2012100740399A CN 201210074039 A CN201210074039 A CN 201210074039A CN 102613511 B CN102613511 B CN 102613511B
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- potato chips
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- 235000013606 potato chips Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title abstract description 4
- 241001327916 Termitomyces albuminosus Species 0.000 title abstract 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 33
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 33
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 12
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 3
- 241000287828 Gallus gallus Species 0.000 claims description 67
- 239000000843 powder Substances 0.000 claims description 24
- 210000003746 feather Anatomy 0.000 claims description 15
- 235000002566 Capsicum Nutrition 0.000 claims description 12
- 239000001390 capsicum minimum Substances 0.000 claims description 12
- 239000010645 fir oil Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 235000007650 Aralia spinosa Nutrition 0.000 claims description 5
- 241000949456 Zanthoxylum Species 0.000 claims description 5
- 239000000470 constituent Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005538 encapsulation Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 235000012015 potatoes Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 208000014617 hemorrhoid Diseases 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 235000015165 citric acid Nutrition 0.000 abstract 1
- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical compound [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 abstract 1
- 210000005036 nerve Anatomy 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 10
- 238000009990 desizing Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 239000000571 coke Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000197975 Solidago virgaurea Species 0.000 description 1
- 235000000914 Solidago virgaurea Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to potato chips with Termitomyces albuminosus and a making method thereof. The potato chips are made of potato, Termitomyces albuminosus, white granulated sugar, Chinese red pepper, hot pepper, salt, sodium glutamate, citric acid and the like. The potato chips have the effects of tonifying stomach, soothing nerves, treating haemorrhoid and health caring. The making method is simple and easy to operate. The potato chips with Termitomyces albuminosus are a unique snack food with Yunnan flavor.
Description
Technical field
The present invention relates to a kind of potato block and preparation method thereof, especially relate to chicken fir potato block of a kind of dietotherapeutic and preparation method thereof, belong to field of food.
Background technology
The potato block non-staple food industry of China occupies an important position in national economy, along with people's living standard improves constantly, the pursuit of potato block no longer is limited to enjoyment, and increasing people wish to obtain some special effects that take care of health by diet.The potato block of dietotherapeutic can satisfy this demand of people.
The chicken fir is the famous special product in Yunnan, because of big and fleshy sturdy, matter filament white, fresh and sweet tender and crisp, delicate fragrance is good to eat, can compare favourably with chicken, so name chicken fir.It contains multiple nutritional components such as calcium, magnesium, iron, phosphorus, protein, carbohydrate, niacin, nearly 16 kinds of the amino acid contents in the chicken fir.The chicken fir is cooked delicious flavour, can make us appetite and heighten, and the effect of strengthening the spleen and stomach is arranged, and it has abundant nutrition, and human body is had extraordinary tonic effect, be weak, after being ill with the elderly's delicacies, have the enriching the blood to restore normal menstruation function simultaneously.So invention, exploitation are that the potato block of major ingredient holds out broad prospects with the chicken fir, will produce remarkable social benefit and economic benefit.
The effect of the demand of potato block and chicken fir combines becomes key component of the present invention, and abundant nutrition and edibility are arranged.Up to now, also not with chicken fir and potato in conjunction be processed into crisp degree well, the technology of potato chips that mouthfeel is good.
Summary of the invention
The purpose of this invention is to provide a kind of chicken fir potato chips, constituent that these potato chips comprise and weight portion are: potato 100-150 part, chicken fir powder 1-2 part, fine breed of chicken with thick brownish feathers fir 30-40 part, white granulated sugar 1-3 part, Chinese prickly ash 1-10 part, capsicum 1-10 part, salt 1-7 part, sodium glutamate 0.05-0.2 part, citric acid 0.05-0.2 part.
Another order of the present invention provides the preparation method of chicken fir potato chips, is major ingredient with potato, chicken fir, and Chinese prickly ash, white granulated sugar, capsicum, salt are auxiliary material, a kind of chicken fir potato chips that interpolation sodium glutamate, citric acid, chicken fir powder are made; These method concrete operations are as follows:
(1) with peeling potatoes, be cut into the thin slice of 1-2.5 millimeters thick, float desizing with cold water, standby;
(2) the chicken fir is rinsed well, is cut into segment, put into vegetable oil fried to golden yellow pull out, de-oiling makes fine breed of chicken with thick brownish feathers fir, the oil behind the fried chicken fir is chicken fir oil, oil is standby;
(3) it is fried for 160-190 ℃ chicken fir oil potato block to be put into oil temperature, fried to golden yellow pull out, de-oiling;
(4) after the salt mixing with 1-10 weight portion Pricklyash peel, 1-10 weight portion capsicum powder and 1-7 weight portion, add the 100-150 weight portion just fried good potato block in, to be sprinkling upon on the potato block after the dry chicken fir powder of 1-2 weight portion, fine breed of chicken with thick brownish feathers fir 30-40 weight portion, 0.05-0.2 weight portion sodium glutamate, 0.05-0.2 weight portion citric acid, the 1-3 weight portion white granulated sugar powder then, and mix;
(5) 120 ℃ of high-temperature sterilization devices were sterilized 10 minutes;
(6) encapsulation of cooling back promptly gets chicken fir potato chips product.
Used vegetable oil is one or more the oily mixtures in refining rapeseed oil, palm oil, peanut oil, soybean oil, the golden imperial fish oil among the present invention.
Chicken fir powder makes after pulverizing with dry chicken fir among the present invention, makes after generally using pulverizer to pulverize 3-5min, and Chinese prickly ash, capsicum and white granulated sugar powder are commercially available powder system product or with making behind the pulverizer pulverizing 1-5min.
The present invention is with respect to the advantage of prior art: this chicken fir potato chips color is light golden rod yellow to golden yellow, fragrant peppery agreeable to the taste, do not add any pigment and anticorrisive agent, and have beneficial stomach, clear god, control hemorrhoid, function of health care, and can improve immunity of organisms, reduce blood sugar, be potato chips product suitable for four seasons, its preparation method is simple, easy operating.
The specific embodiment
Below by embodiment the present invention is described in further detail, but protection domain of the present invention is not limited to described content.
Embodiment 1: constituent and weight portion that this chicken fir potato chips comprise are: potato block 100g, chicken fir powder 1g, fine breed of chicken with thick brownish feathers fir 30g, white granulated sugar 2g, Chinese prickly ash 2g, capsicum 2g, salt 2g, sodium glutamate 0.1g, citric acid 0.12g.
During preparation, carry out as follows:
(1) with preferred peeling potatoes, be cut into the thin slice between thickness 1-2.5 millimeter, float desizing with cold water, standby;
(2) 500g chicken fir is rinsed well, is cut into the segment between 1-1.5cm, put into the 1000ml soybean oil fried to coke yellow pull out, de-oiling makes fine breed of chicken with thick brownish feathers fir, chicken fir oil is standby;
(3) potato chips being put into oily temperature is that 160 ℃ chicken fir oil is fried, fried to golden yellow pull out, de-oiling;
After the salt of the 2g Pricklyash peel that (4) will pulverize, 2g capsicum powder and 2g mixes, add in the just fried good potato block of 100g, to be sprinkling upon on the potato block after the dry chicken fir powder of 1g, fine breed of chicken with thick brownish feathers fir 30g, 0.1g sodium glutamate, 0.12g citric acid, the 2g white granulated sugar powder then, and mix;
(5) 120 ℃ of high-temperature sterilization devices were sterilized 10 minutes;
(6) encapsulation of cooling back promptly gets chicken fir potato chips product.
Embodiment 2: constituent and weight portion that this chicken fir potato chips comprise are: potato block 120g, fine breed of chicken with thick brownish feathers fir 35g, chicken fir powder 2g, white granulated sugar 1g, Chinese prickly ash 10g, capsicum 1g, salt 7g, sodium glutamate 0.2g, citric acid 0.2g.
During preparation, carry out as follows:
(1) with preferred peeling potatoes, be cut into the thin slice between thickness 1-2.5 millimeter, float desizing with cold water, standby;
(2) 500g chicken fir is rinsed well, is cut into the segment between 1-1.5cm, put into the 1000ml rapeseed oil fried to coke yellow pull out, de-oiling makes fine breed of chicken with thick brownish feathers fir, chicken fir oil is standby;
(3) potato block being put into oily temperature is that 180 ℃ chicken fir oil is fried, fried to golden yellow pull out, de-oiling;
(4) after the salt mixing with 10g Pricklyash peel, 1g capsicum powder and 7g, put into the just fried good potato block of 120g, then with 2g dry chicken fir powder, fine breed of chicken with thick brownish feathers fir 35g, 0.2g sodium glutamate, 0.2g citric acid, 1g white granulated sugar powder after be sprinkling upon on the potato block surface, and mix;
(5) 120 ℃ of high-temperature sterilization devices were sterilized 10 minutes;
(6) encapsulation of cooling back promptly gets chicken fir potato chips product.
Embodiment 3: constituent and weight portion that this chicken fir potato chips comprise are: potato 150g, fine breed of chicken with thick brownish feathers fir 40g, chicken fir powder 1.5g, white granulated sugar 3g, Chinese prickly ash 1g, capsicum 10g, salt 1g, sodium glutamate 0.05g, citric acid 0.05g.
During preparation, carry out as follows:
(1) with preferred peeling potatoes, be cut into the thin slice between thickness 1-2.5 millimeter, float desizing with cold water, standby;
(2) 500g chicken fir is rinsed well, is cut into the segment between 1-1.5cm, put into the 1000ml palm oil fried to coke yellow pull out, de-oiling makes fine breed of chicken with thick brownish feathers fir, chicken fir oil is standby;
(3) potato chips being put into oily temperature is that 190 ℃ of chicken fir oil are fried, fried to golden yellow pull out, de-oiling;
(4) after the salt mixing with 1g Pricklyash peel, 10g capsicum powder and 1g, put into just fried good 150g potato block, then with 1.5g dry chicken fir powder, fine breed of chicken with thick brownish feathers fir 40g, 0.05g sodium glutamate, 0.05g citric acid, 3g white granulated sugar powder after be sprinkling upon on the potato block surface, and mix;
(5) 120 ℃ of high-temperature sterilization devices were sterilized 10 minutes;
(6) encapsulation of cooling back promptly gets chicken fir potato chips product.
Claims (1)
1. chicken fir potato chips, it is characterized in that constituent and weight portion that it comprises are: potato block 100-150 part, chicken fir powder 1-2 part, fine breed of chicken with thick brownish feathers fir 30-40 part, white granulated sugar 1-3 part, Chinese prickly ash 1-10 part, capsicum 1-10 part, salt 1-7 part, sodium glutamate 0.05-0.2 part, citric acid 0.05-0.2 part;
The preparation method of described chicken fir potato chips is as follows:
(1) with peeling potatoes, be cut into the thin slice of 1-2.5 millimeters thick, use cold rinse, standby;
(2) the chicken fir is rinsed well, be cut into segment, put into that vegetable oil is fried to be pulled out to golden yellow, de-oiling makes fine breed of chicken with thick brownish feathers fir, and oil is standby;
(3) it is fried for 160-190 ℃ chicken fir oil potato block to be put into oil temperature, fried to golden yellow pull out, de-oiling;
(4) after the salt mixing with 1-10 weight portion Pricklyash peel, 1-10 weight portion capsicum powder and 1-7 weight portion, add the 100-150 weight portion just fried good potato block in, to be sprinkling upon on the potato block after the dry chicken fir powder of 1-2 weight portion, fine breed of chicken with thick brownish feathers fir 30-40 weight portion, 0.05-0.2 weight portion sodium glutamate, 0.05-0.2 weight portion citric acid, the 1-3 weight portion white granulated sugar powder then, and mix;
(5) 120 ℃ of high-temperature sterilization devices were sterilized 10 minutes;
(6) encapsulation of cooling back promptly gets chicken fir potato chips product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100740399A CN102613511B (en) | 2012-03-20 | 2012-03-20 | Potato chips with Termitomyces albuminosus and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100740399A CN102613511B (en) | 2012-03-20 | 2012-03-20 | Potato chips with Termitomyces albuminosus and making method thereof |
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| Publication Number | Publication Date |
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| CN102613511A CN102613511A (en) | 2012-08-01 |
| CN102613511B true CN102613511B (en) | 2013-07-31 |
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| CN2012100740399A Expired - Fee Related CN102613511B (en) | 2012-03-20 | 2012-03-20 | Potato chips with Termitomyces albuminosus and making method thereof |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766818A (en) * | 2013-12-31 | 2014-05-07 | 刘禾青 | Fruit/vegetable healthy potato chips and preparation method thereof |
| CN103798604A (en) * | 2014-01-22 | 2014-05-21 | 安徽省佳食乐食品加工有限公司 | Spicy and hot potato chips and preparation method thereof |
| CN103798699A (en) * | 2014-01-22 | 2014-05-21 | 安徽省佳食乐食品加工有限公司 | Sesame potato chips and preparation method thereof |
| CN104172028A (en) * | 2014-07-04 | 2014-12-03 | 颜贤鹏 | Processing method of potato chips with sargassum fusiforme |
| CN110833186A (en) * | 2018-08-16 | 2020-02-25 | 年黎伟 | Method for frying food in earthen jar and earthen jar fried food |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1186622A (en) * | 1996-12-31 | 1998-07-08 | 中国科学院新疆化学研究所 | Method of drily frying potato sheet |
| CN1293818C (en) * | 2004-09-21 | 2007-01-10 | 周恒美 | Termitophile oil and its producing method |
| CN101317650B (en) * | 2007-06-07 | 2012-06-13 | 朱新锁 | Edible mushroom foods and preparing method thereof |
| CN101653227A (en) * | 2008-08-19 | 2010-02-24 | 冀登昌 | Puffed potato chips and preparation method thereof |
| CN101579111B (en) * | 2009-06-12 | 2012-05-23 | 芮茂能 | Fried collybia albuminosa |
| CN102048095A (en) * | 2009-10-30 | 2011-05-11 | 张煜清 | Potato chip |
| CN102283375A (en) * | 2011-09-22 | 2011-12-21 | 兴文县石海珍稀农产品开发有限责任公司 | Edible mushroom health-care food |
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