CN102754792B - Beef chip and making method thereof - Google Patents
Beef chip and making method thereof Download PDFInfo
- Publication number
- CN102754792B CN102754792B CN201210210125.8A CN201210210125A CN102754792B CN 102754792 B CN102754792 B CN 102754792B CN 201210210125 A CN201210210125 A CN 201210210125A CN 102754792 B CN102754792 B CN 102754792B
- Authority
- CN
- China
- Prior art keywords
- parts
- beef
- chip
- ginger
- potato
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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
Technical field
The present invention relates to food processing technology field, specifically a kind of beef flavour potato chips and processing method thereof.
Background technology
Potato has very high nutritive value and medical value, ingredient in 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 the unexistent carrotene of Cereal grain and ascorbic acid.From the nutrition angle, it has more advantage than rice, flour, can supply with a large amount of heat energy of the mankind, can be described as " out of this world food ".
Potato block belongs to leisure food, because the delicious children of being subject to like, but potato chips mostly are fried and wherein composition is single, endanger on the one hand children's health, can not provide the compound nutritional composition simultaneously, it is junk food that many heads of a family look potato chips, in the urgent need to a kind of non-fried, wholesome potato chips, appears on the market.
Summary of the invention
Purpose of the present invention provides beef flavour potato chips of a kind of mouthfeel novelty, health-nutrition and preparation method thereof.
For achieving the above object, 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 made: 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 appropriate.
Described beef flavour potato chips, it is characterized in that, its raw material by following weight portion is made: 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 appropriate.
The preparation method of described beef flavour potato chips, is characterized in that, comprises the following 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 standby;
(2) white sugar is pulverized standby;
(3) ginger is smashed with beater, obtained ginger juice, setose thistle, wrinkled giant hyssop boiling, obtain decocting liquid;
(4) boil, add the water mill slurry after celery, carrot, leek, Hericium erinaceus chopping, mix in the lump with oatmeal, capsicum freeze-dried powder after removing slag, add the water mixing and rub and practice into powder ball;
(5) powder ball is put into to steamer and steamed white silk, temperature is 80-100 ℃, time 30-40 minute;
(6) by powder ball, mashed potato, ginger juice, decocting liquid, somatose, beef granules, claret, saleratus power, salt, white sugar, monosodium glutamate etc. adds rubs white silk appropriate mixing of water, to hand, breaks dough into two with one's hands, and port edge is smooth;
(7) send in roller mill, dough is rolled into to musculus cutaneus;
(8) be cut into the potato chips base;
(9) conveyer belt enters the baking line, temperature 220-250 ℃, time 12-15 minute;
(10) sorting, pack.
With existing potato chips, compare, preparation technology's uniqueness of the present invention, the science of selecting materials, potato chips of the present invention are non-fried, have reduced heat generation; Wherein be combined with claret, celery, carrot, leek, Hericium erinaceus, capsicum simultaneously and there is abundant vitamin, can promote immune function of human body simultaneously, hawthorn has very high health-care effect, can be anticancer, good for health, ginger, capsicum, setose thistle, wrinkled giant hyssop energy stomach strengthening and digestion promoting, formula conforms with the human body needs, make people enjoy delicious in, 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 made: 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 appropriate.
Preparation comprises the following 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 standby;
(2) white sugar is pulverized standby;
(3) ginger is smashed with beater, obtained ginger juice, setose thistle, wrinkled giant hyssop boiling, obtain decocting liquid;
(4) boil, add the water mill slurry after celery, carrot, leek, Hericium erinaceus chopping, mix in the lump with oatmeal, capsicum freeze-dried powder after removing slag, add the water mixing and rub and practice into powder ball;
(5) powder ball is put into to steamer and steamed white silk, temperature is 80-100 ℃, time 30-40 minute;
(6) by powder ball, mashed potato, ginger juice, decocting liquid, somatose, beef granules, claret, saleratus power, salt, white sugar, monosodium glutamate add rubs white silk appropriate mixing of water, to hand, breaks dough into two with one's hands, and port edge is smooth;
(7) send in roller mill, dough is rolled into to musculus cutaneus;
(8) be cut into the potato chips base;
(9) conveyer belt enters the baking line, temperature 220-250 ℃, time 12-15 minute;
(10) sorting, pack.
Potato chips of the present invention have beef granules and somatose, existing beef flavor, beef can be arranged therein again, can increase consumer's confidence, can improve mouthfeel again, the recipe ingredient vitamin content is high, there is health-care components simultaneously, be of value to health, claret can be regulated the fragrance of wine, belongs to ticbit.
Claims (2)
1. beef flavour potato chips, it is characterized in that, its raw material by following weight portion is made: 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, and white sugar 5-10, monosodium glutamate 0.5-1, water are appropriate;
Its preparation method comprises the following 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 standby;
(2) white sugar is pulverized standby;
(3) ginger is smashed with beater, obtained ginger juice, setose thistle, wrinkled giant hyssop boiling, obtain decocting liquid;
(4) boil, add the water mill slurry after celery, carrot, leek, Hericium erinaceus chopping, mix in the lump with oatmeal, capsicum freeze-dried powder after removing slag, add the water mixing and rub and practice into powder ball;
(5) powder ball is put into to steamer and steamed white silk, temperature is 80-100 ℃, time 30-40 minute;
(6) by powder ball, mashed potato, ginger juice, decocting liquid, somatose, beef granules, claret, saleratus power, salt, white sugar, monosodium glutamate add rubs white silk appropriate mixing of water, to hand, breaks dough into two with one's hands, and port edge is smooth;
(7) send in roller mill, dough is rolled into to musculus cutaneus;
(8) be cut into the potato chips base;
(9) conveyer belt enters the baking line, temperature 220-250 ℃, time 12-15 minute;
(10) sorting, pack.
2. beef flavour potato chips according to claim 1, it is characterized in that, its raw material by following weight portion is made: 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 appropriate.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201210210125.8A CN102754792B (en) | 2012-06-25 | 2012-06-25 | Beef chip and making method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201210210125.8A CN102754792B (en) | 2012-06-25 | 2012-06-25 | Beef chip and making method thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
CN102754792A CN102754792A (en) | 2012-10-31 |
CN102754792B true CN102754792B (en) | 2014-01-08 |
Family
ID=47049636
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201210210125.8A Expired - Fee Related CN102754792B (en) | 2012-06-25 | 2012-06-25 | Beef chip and making method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN102754792B (en) |
Families Citing this family (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103330171B (en) * | 2013-05-31 | 2015-04-15 | 芜湖市祥荣食品有限公司 | Vegetable potato chips and manufacturing method thereof |
CN103461913A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Blood-replenishing and qi-tonifying tremella purple sweet potato chip |
CN103535668A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Spicy and hot potato chips and preparation method thereof |
CN103535664A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Nutritional potato chips and preparation method thereof |
CN103766819A (en) * | 2013-12-31 | 2014-05-07 | 刘禾青 | Heat-fire-clearing potato chip and preparation method thereof |
CN103798696A (en) * | 2014-01-22 | 2014-05-21 | 安徽省佳食乐食品加工有限公司 | Spiced beef flavored potato chips and preparation method thereof |
CN103932119B (en) * | 2014-03-21 | 2015-10-14 | 五河童师傅食品有限公司 | A kind of invigorating the spleen French fries and preparation method thereof |
CN103932118B (en) * | 2014-03-21 | 2015-07-22 | 五河童师傅食品有限公司 | Ox-tripe chips capable of strengthening stomach and preparation method thereof |
CN107927658A (en) * | 2017-12-27 | 2018-04-20 | 吉林市永鹏农副产品开发有限公司 | A kind of Trtary buckwheat potato crisp and method for making same and preparation method thereof |
CN110313598A (en) * | 2018-03-28 | 2019-10-11 | 忻州师范学院 | A kind of flavor potato chips and preparation method thereof |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1608498A (en) * | 2004-11-24 | 2005-04-27 | 韩美香 | Rice crust and its production process |
CN101444286A (en) * | 2006-08-22 | 2009-06-03 | 方山县金水河食品有限公司 | Production recipe of non-fried potato chips and processing technology |
CN101909463A (en) * | 2007-10-25 | 2010-12-08 | H·J·海因茨公司 | Making can be smashed the method for potato to pieces |
CN101991073A (en) * | 2010-05-28 | 2011-03-30 | 洽洽食品股份有限公司 | Potato chips and processing method thereof |
-
2012
- 2012-06-25 CN CN201210210125.8A patent/CN102754792B/en not_active Expired - Fee Related
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1608498A (en) * | 2004-11-24 | 2005-04-27 | 韩美香 | Rice crust and its production process |
CN101444286A (en) * | 2006-08-22 | 2009-06-03 | 方山县金水河食品有限公司 | Production recipe of non-fried potato chips and processing technology |
CN101909463A (en) * | 2007-10-25 | 2010-12-08 | H·J·海因茨公司 | Making can be smashed the method for potato to pieces |
CN101991073A (en) * | 2010-05-28 | 2011-03-30 | 洽洽食品股份有限公司 | Potato chips and processing method thereof |
Also Published As
Publication number | Publication date |
---|---|
CN102754792A (en) | 2012-10-31 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102754792B (en) | Beef chip and making method thereof | |
CN102754791B (en) | Corn chip and making method thereof | |
CN102754797B (en) | Red date potato chips and preparation method thereof | |
CN102754794B (en) | Mustard-flavored potato chip and preparation method thereof | |
CN102754798B (en) | Tomato potato chips and preparation method thereof | |
CN102754790B (en) | Almond chip and making method thereof | |
CN102754788B (en) | Potato chip with sesame flavor and preparation method thereof | |
CN102754793B (en) | Barley chip and making method thereof | |
CN102754795B (en) | Orange potato chips and preparation method thereof | |
CN103284055A (en) | Fast nutritious convenient porridge and preparation process thereof | |
CN102754796B (en) | Strawberry potato chips and preparation method thereof | |
CN103815282A (en) | Preparation method for sea cucumber wheaten food | |
CN103549515A (en) | Preparation method of freeze-drying fresh scallop-wax gourd soup base | |
CN103229847A (en) | Oat dried bean curd preparation method | |
CN104322904A (en) | Sow postnatal tonic and lactation-promoting feed, and preparation method thereof | |
CN103392951A (en) | Assorted nut crab spawn steamed stuffed bun | |
CN104799332A (en) | Nutritional internal heat reducing sausage comprising Lentinus edodes and preparation method of sausage | |
CN102669565B (en) | Lean meat-preserved egg congee lyophilized powder and preparation method thereof | |
CN105410779A (en) | Chenopodium quinoa willd potato chips and preparation method thereof | |
CN104323133A (en) | Triticale nutrition noodle for children and preparation method of triticale nutrition noodle | |
CN102293401A (en) | Flavoring chili sauce containing black-bone silky fowl and cordyceps militaris | |
CN104489844A (en) | Barley solid beverage and preparation method thereof | |
CN102793212A (en) | Spiced mashed fishbone can and preparation method thereof | |
CN104256432A (en) | Health-maintaining kudzu vine powder food | |
CN104543873A (en) | Potato chip with beef and black rice flavors and preparation method of potato chip |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140108 Termination date: 20140625 |
|
EXPY | Termination of patent right or utility model |