CN102754792A - Beef chip and making method thereof - Google Patents

Abstract

The invention discloses a beef chip which is characterized by being made from the following components in parts by weight: 100 parts of mashed potatoes, 20 parts of oatmeal, 3 parts of beef extract powder, 2 parts of beef granules, 2 parts of red wine, 2 parts of celery, 2 parts of carrot, 2 parts of fragrant-flowered garlic, 1 part of hericium erinaceus, 1 part of hot pepper lyophilized powder, 0.5 part of circium japonicum, 0.3 part of wrinkled giant hyssop, 2 parts of ginger, 1.0 part of bicarbonate soda, 2 parts of salt, 10 parts of white sugar, 0.5 part of monosodium glutamate and a proper amount of water. Compared with the traditional chip, the beef chip has the advantages of special process and scientific material selection, and is non-frying so that the heat is reduced; meanwhile, the red wine, the celery, the carrot, the fragrant-flowered garlic, the hericium erinaceus and the hot pepper are rich in vitamins and are capable of improving the immunity function of a human body; hawthorn has a higher health function, can resist cancers, and is beneficial to the health; and the ginger, the hot pepper, the circium japonicum and the wrinkled giant hyssop are capable of invigorating the stomach and helping digestion. The beef chip accords with the demand of the human body and ensures that the health is maintained while people enjoy the food. The oatmeal is beneficial to the eating of a patient suffering from diabetes; and the bicarbonate soda can enable the chip to be bulked, thus the beef chip has good taste.

Description

Beef flavour potato chips and preparation method thereof

Technical field

The present invention relates to food processing technology field, specifically is a kind of beef flavour potato chips and processing method thereof.

Background technology

Potato has very high nutritive value and medical value, ingredient in the general fresh potato: starch 9-20%, protein 1.5-2.3%, fatty 0.1-1.1%, crude fibre 0.6-0.8%.Contained nutritional labeling in the 100g potato: heat 66-113J, calcium 11-60mg, phosphorus 15-68mg, iron 0.4-4.8mg, thiamine 0.03-0.07mg, riboflavin 0.03-0.11mg, niacin 0.4-1.1mg.In addition, potato tubers also contains unexistent carrotene of cereal class grain and ascorbic acid.See that from the nutrition angle it has more advantage than rice, flour, can supply with human a large amount of heat energy, can be described as " out of this world food ".

Potato block belongs to leisure food; Because of the delicious children of receiving like; But potato chips are mostly fried and wherein composition is single, endanger children's health on the one hand, simultaneously the compound nutritional composition can not be provided; It is junk food that many heads of a family look potato chips, presses for a kind of non-fried, wholesome potato chips and appears on the market.

Summary of the invention

The object of the invention provides beef flavour potato chips of a kind of mouthfeel novelty, health-nutrition and preparation method thereof.

For realizing above-mentioned purpose, technical program of the present invention lies in:

A kind of beef flavour potato chips; It is characterized in that; Its raw material by following weight portion is processed: mashed potato 100, oatmeal 20-25, somatose 3-5, beef granules 2-3, claret 2-3, celery 2-3, carrot 2-3, leek 2-3, Hericium erinaceus 1-2, capsicum freeze-dried powder 1-2, setose thistle 0.5-1, wrinkled giant hyssop 0.3-1, ginger 2-3, saleratus power 0.5-1.0, salt 2-3, white sugar 5-10, monosodium glutamate 0.5-1, water are an amount of.

Said beef flavour potato chips; It is characterized in that; Its raw material by following weight portion is processed: mashed potato 100, oatmeal 20, somatose 3, beef granules 2, claret 2, celery 2, carrot 2, leek 2, Hericium erinaceus 1, capsicum freeze-dried powder 1, setose thistle 0.5, wrinkled giant hyssop 0.3, ginger 2, saleratus power 1.0, salt 2, white sugar 10, monosodium glutamate 0.5, water are an amount of.

The preparation method of described beef flavour potato chips is characterized in that, may further comprise the steps:

(1) get fresh potato, after cleaning removal of impurities, allowancing for bark, putting into the steamer boiling, to be ground into mashed potato after 20-30 minute subsequent use;

(2) white sugar is pulverized subsequent use;

(3) ginger is smashed with beater, got ginger juice, setose thistle, wrinkled giant hyssop boiling get decocting liquid;

(4) boil, add the water mill slurry after celery, carrot, leek, the Hericium erinaceus chopping, mix with oatmeal, capsicum freeze-dried powder in the lump the back of removing slag, and adds the water mixing and rub and practice into powder ball;

(5) powder ball is put into steamer and steam white silk, temperature is 80-100 ℃, time 30-40 minute;

(6) with powder ball, mashed potato, ginger juice, decocting liquid, somatose, beef granules, claret, saleratus power, salt, white sugar, monosodium glutamate etc. adds rubs white silk an amount of mixing of water, breaks dough into two with one's hands to hand, and port edge is smooth;

(7) send in the roller mill, dough is rolled into musculus cutaneus;

(8) be cut into the potato chips base;

(9) conveyer belt gets into baking line, temperature 220-250 ℃, time 12-15 minute;

(10) letter sorting, pack.

Compare with existing potato chips, preparation technology of the present invention is unique, the science of selecting materials, and potato chips of the present invention are non-fried, have reduced the heat generation; Wherein be combined with simultaneously claret, celery, carrot, leek, Hericium erinaceus, capsicum and have abundant vitamin, simultaneously can the promote people body immunity function, hawthorn has very high health-care effect; Can be anticancer; Good for health, ginger, capsicum, setose thistle, wrinkled giant hyssop ability stomach strengthening and digestion promoting, prescription conforms with the human body needs; Make people when enjoying delicious food, also can safeguard healthy.Oatmeal is of value to diabetes patient, and sodium bicarbonate can make potato chips bulk, and mouthfeel is good.

The specific embodiment

The beef flavour potato chips; Its raw material by following weight portion is processed: mashed potato 100, oatmeal 20, somatose 3, beef granules 2, claret 2, celery 2, carrot 2, leek 2, Hericium erinaceus 1, capsicum freeze-dried powder 1, setose thistle 0.5, wrinkled giant hyssop 0.3, ginger 2, saleratus power 1.0, salt 2, white sugar 10, monosodium glutamate 0.5, water are an amount of.

Preparation may further comprise the steps:

(1) get fresh potato, after cleaning removal of impurities, allowancing for bark, putting into the steamer boiling, to be ground into mashed potato after 20-30 minute subsequent use;

(2) white sugar is pulverized subsequent use;

(3) ginger is smashed with beater, got ginger juice, setose thistle, wrinkled giant hyssop boiling get decocting liquid;

(4) boil, add the water mill slurry after celery, carrot, leek, the Hericium erinaceus chopping, mix with oatmeal, capsicum freeze-dried powder in the lump the back of removing slag, and adds the water mixing and rub and practice into powder ball;

(5) powder ball is put into steamer and steam white silk, temperature is 80-100 ℃, time 30-40 minute;

(6) with powder ball, mashed potato, ginger juice, decocting liquid, somatose, beef granules, claret, saleratus power, salt, white sugar, monosodium glutamate add rubs white silk an amount of mixing of water, breaks dough into two with one's hands to hand, and port edge is smooth;

(7) send in the roller mill, dough is rolled into musculus cutaneus;

(8) be cut into the potato chips base;

(9) conveyer belt gets into baking line, temperature 220-250 ℃, time 12-15 minute;

(10) letter sorting, pack.

Potato chips of the present invention have beef granules and somatose, and existing beef flavor can have beef therein again; Can increase consumer's confidence, can improve mouthfeel again, the recipe ingredient vitamin content is high; Has health-care components simultaneously; Be of value to health, claret can be regulated the fragrance of wine, belongs to ticbit.

Claims (3)

1. beef flavour potato chips; It is characterized in that; Its raw material by following weight portion is processed: mashed potato 100, oatmeal 20-25, somatose 3-5, beef granules 2-3, claret 2-3, celery 2-3, carrot 2-3, leek 2-3, Hericium erinaceus 1-2, capsicum freeze-dried powder 1-2, setose thistle 0.5-1, wrinkled giant hyssop 0.3-1, ginger 2-3, saleratus power 0.5-1.0, salt 2-3, white sugar 5-10, monosodium glutamate 0.5-1, water are an amount of.

2. beef flavour potato chips according to claim 1; It is characterized in that; Its raw material by following weight portion is processed: mashed potato 100, oatmeal 20, somatose 3, beef granules 2, claret 2, celery 2, carrot 2, leek 2, Hericium erinaceus 1, capsicum freeze-dried powder 1, setose thistle 0.5, wrinkled giant hyssop 0.3, ginger 2, saleratus power 1.0, salt 2, white sugar 10, monosodium glutamate 0.5, water are an amount of.

3. the preparation method of beef flavour potato chips according to claim 1 is characterized in that, may further comprise the steps:

(1) get fresh potato, after cleaning removal of impurities, allowancing for bark, putting into the steamer boiling, to be ground into mashed potato after 20-30 minute subsequent use;

(2) white sugar is pulverized subsequent use;

(3) ginger is smashed with beater, got ginger juice, setose thistle, wrinkled giant hyssop boiling get decocting liquid;

(4) boil, add the water mill slurry after celery, carrot, leek, the Hericium erinaceus chopping, mix with oatmeal, capsicum freeze-dried powder in the lump the back of removing slag, and adds the water mixing and rub and practice into powder ball;

(5) powder ball is put into steamer and steam white silk, temperature is 80-100 ℃, time 30-40 minute;

(6) with powder ball, mashed potato, ginger juice, decocting liquid, somatose, beef granules, claret, saleratus power, salt, white sugar, monosodium glutamate etc. adds rubs white silk an amount of mixing of water, breaks dough into two with one's hands to hand, and port edge is smooth;

(7) send in the roller mill, dough is rolled into musculus cutaneus;

(8) be cut into the potato chips base;

(9) conveyer belt gets into baking line, temperature 220-250 ℃, time 12-15 minute;

(10) letter sorting, pack.