CN102754798B - Tomato potato chips and preparation method thereof - Google Patents
Tomato potato chips and preparation method thereof Download PDFInfo
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- CN102754798B CN102754798B CN2012102101313A CN201210210131A CN102754798B CN 102754798 B CN102754798 B CN 102754798B CN 2012102101313 A CN2012102101313 A CN 2012102101313A CN 201210210131 A CN201210210131 A CN 201210210131A CN 102754798 B CN102754798 B CN 102754798B
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Abstract
The invention discloses tomato potato chips, which are prepared from the raw materials in parts by weight: 100 parts of smashed potato, 5 parts of cooked black soybean meal, 2 parts of tomato paste, 2 parts of lyophilized tomato powder, 1 part of lyophilized brassica chinensis powder, 1 part of red wine, 1 part of blueberry juice, 0.5 part of black pepper powder, 1 part of scallion, 2 parts of ginger, 1.0 part of baking soda, 2 parts of table salt, 10 parts of white sugar,0.5 part of monosodium glutamate and a proper amount of water. Compared with the traditional chips, the tomato potato chips are unique in a preparation process and scientific in raw material selection. The potato chips disclosed by the invention are non-fried, so that calories are reduced. The potato chips are prepared from the cooked black soybean meal, the red wine, the blueberry juice, the tomato paste and the lyophilized tomato powder, so that the potato chips contain rich vitamins, and are good to health, and the immune function of a human body can be improved; the ginger and the black pepper powder have the effect of invigorating the stomach; the formula is in line with the needs of the human body, so that the physical health is maintained when a person enjoys the potato chips; the tomato paste and the lyophilized tomato powder are used for adjusting tomato flavor, so that the original flavor of tomatoes can be maintained; and by adoption of the baking soda, the potato chips can be bulky, and have a good mouth-feel.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of tomato flavor 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, simultaneously can not provide the compound nutritional composition, it is junk food that many heads of a family look potato chips, appears on the market in the urgent need to a kind of non-fried, wholesome potato chips.
Summary of the invention
Purpose of the present invention provides tomato flavor potato chips of a kind of mouthfeel novelty, health-nutrition and preparation method thereof.
Technical solution of the present invention is as follows:
Tomato flavor potato chips, it is characterized in that: its raw material by following weight portion is made: mashed potato 100, ripe black bean powder 4-8, tomato ketchup 2-3, tomato freeze-dried powder 2-3, the blue or green freeze-dried powder 1-2 in Shanghai, red grape grape wine 1-2, blueberry juice 1-2, black pepper 0.5-1, green onion 1-2, 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 tomato flavor potato chips, it is characterized in that: its raw material by following weight portion is made: mashed potato 100, ripe black bean powder 5, tomato ketchup 2, tomato freeze-dried powder 2, the blue or green freeze-dried powder 1 in Shanghai, red grape grape wine 1, blueberry juice 1, black pepper 0.5, green onion 1, ginger 2, saleratus power 1.0, salt 2, white sugar 10, monosodium glutamate 0.5, water are appropriate.
The preparation method of described tomato flavor potato chips is characterized in that: comprise 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, got ginger juice, the green onion chopping;
(4) ripe black bean powder, tomato ketchup, tomato freeze-dried powder, the blue or green freeze-dried powder in Shanghai, the mixing of red grape grape wine water are rubbed and practiced into powder ball;
(5) powder ball is put into steamer and steamed white silk, temperature is 80-100 ℃, time 30-40 minute;
(6) powder ball, mashed potato, green onion, ginger juice, blueberry juice, black pepper, saleratus power, salt, white sugar, monosodium glutamate etc. are added the appropriate mixing of water and rub white silk, break dough into two with one's hands to hand, port edge is smooth;
(7) send in roller mill, dough is rolled into musculus cutaneus;
(8) be cut into the potato chips base;
(9) conveyer belt enters the baking line, and temperature 220-250 ℃, time 12-15 minute;
(10) 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 heat generation; Wherein be combined with simultaneously ripe black bean powder, red grape grape wine, blueberry juice, tomato ketchup, tomato freeze-dried powder and have abundant vitamin, simultaneously can promote immune function of human body, good for health, ginger, the stomach invigorating of black pepper energy, formula conforms with the human body needs, make people when enjoying delicious food, also can safeguard healthy.Tomato ketchup, tomato freeze-dried powder are regulated the tomato flavor simultaneously, can keep the original local flavor of tomato, and sodium bicarbonate can make potato chips bulk, and mouthfeel is good.
The specific embodiment
Tomato flavor potato chips, its raw material by following weight portion is made: mashed potato 100, ripe black bean powder 5, tomato ketchup 2, tomato freeze-dried powder 2, the blue or green freeze-dried powder 1 in Shanghai, red grape grape wine 1, blueberry juice 1, black pepper 0.5, green onion 1, ginger 2, saleratus power 1.0, salt 2, white sugar 10, monosodium glutamate 0.5, water are appropriate.
The preparation method is characterized in that: comprise 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, got ginger juice, the green onion chopping;
(4) ripe black bean powder, tomato ketchup, tomato freeze-dried powder, the blue or green freeze-dried powder in Shanghai, the mixing of red grape grape wine water are rubbed and practiced into powder ball;
(5) powder ball is put into steamer and steamed white silk, temperature is 80-100 ℃, time 30-40 minute;
(6) powder ball, mashed potato, green onion, ginger juice, blueberry juice, black pepper 0.5, saleratus power, salt, white sugar, monosodium glutamate are added the appropriate mixing of water and rub white silk, break dough into two with one's hands to hand, port edge is smooth;
(7) send in roller mill, dough is rolled into musculus cutaneus;
(8) be cut into the potato chips base;
(9) conveyer belt enters the baking line, and temperature 220-250 ℃, time 12-15 minute;
(10) sorting, pack.
The food that the present invention makes is non-fried, has simultaneously abundant vitamin and health-care components, is of value to health, and for people especially children provide a kind of ticbit, the head of a family also needn't worry to endanger children's health.
Claims (2)
1. tomato flavor potato chips, it is characterized in that: its raw material by following weight portion is made: mashed potato 100, ripe black bean powder 4-8, tomato ketchup 2-3, tomato freeze-dried powder 2-3, the blue or green freeze-dried powder 1-2 in Shanghai, red grape grape wine 1-2, blueberry juice 1-2, black pepper 0.5-1, green onion 1-2, ginger 2-3, saleratus power 0.5-1.0, salt 2-3, white sugar 5-10, monosodium glutamate 0.5-1, water are appropriate;
The preparation method of described tomato flavor potato chips 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, got ginger juice, the green onion chopping;
(4) ripe black bean powder, tomato ketchup, tomato freeze-dried powder, the blue or green freeze-dried powder in Shanghai, the mixing of red grape grape wine water are rubbed and practiced into powder ball;
(5) powder ball is put into steamer and steamed white silk, temperature is 80-100 ℃, time 30-40 minute;
(6) powder ball, mashed potato, green onion, ginger juice, blueberry juice, black pepper, saleratus power, salt, white sugar, monosodium glutamate are added the appropriate mixing of water and rub white silk, break dough into two with one's hands to hand, port edge is smooth;
(7) send in roller mill, dough is rolled into musculus cutaneus;
(8) be cut into the potato chips base;
(9) conveyer belt enters the baking line, and temperature 220-250 ℃, time 12-15 minute;
(10) sorting, pack.
2. tomato according to claim 1 flavor potato chips, it is characterized in that: its raw material by following weight portion is made: mashed potato 100, ripe black bean powder 5, tomato ketchup 2, tomato freeze-dried powder 2, the blue or green freeze-dried powder 1 in Shanghai, red grape grape wine 1, blueberry juice 1, black pepper 0.5, green onion 1, 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 |
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| CN2012102101313A CN102754798B (en) | 2012-06-25 | 2012-06-25 | Tomato potato chips and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012102101313A CN102754798B (en) | 2012-06-25 | 2012-06-25 | Tomato potato chips and preparation method thereof |
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| CN102754798A CN102754798A (en) | 2012-10-31 |
| CN102754798B true CN102754798B (en) | 2013-11-06 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012895A (en) * | 2013-11-30 | 2014-09-03 | 安徽恋尚你食品有限公司 | Health blueberry and preparation method thereof |
| CN106333296A (en) * | 2016-08-14 | 2017-01-18 | 丁德凤 | Black bean potato chips and preparation method thereof |
| CN106213323A (en) * | 2016-08-15 | 2016-12-14 | 安庆市江岸品香食品有限责任公司 | A kind of honey flavour potato chips and preparation method thereof |
| CN106213322A (en) * | 2016-08-15 | 2016-12-14 | 安庆市江岸品香食品有限责任公司 | A kind of strawberry potato chips and preparation method thereof |
| CN106235140A (en) * | 2016-08-15 | 2016-12-21 | 安庆市江岸品香食品有限责任公司 | A kind of carrot taste potato chips and preparation method thereof |
| CN106262213A (en) * | 2016-08-15 | 2017-01-04 | 安庆市江岸品香食品有限责任公司 | A kind of tomato potato chips and preparation method thereof |
| CN106262222A (en) * | 2016-08-15 | 2017-01-04 | 安庆市江岸品香食品有限责任公司 | A kind of Fructus Ananadis comosi taste potato chips and preparation method thereof |
| CN106262212A (en) * | 2016-08-15 | 2017-01-04 | 安庆市江岸品香食品有限责任公司 | A kind of red date potato chips and preparation method thereof |
| CN107801948A (en) * | 2017-11-14 | 2018-03-16 | 段双燕 | Tomato potato chips and preparation method thereof |
| CN111264815A (en) * | 2020-03-30 | 2020-06-12 | 安徽省小岗盼盼食品有限公司 | Preparation method of chipless potato chips |
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| WO2008110945A2 (en) * | 2007-01-31 | 2008-09-18 | Pacific Pure-Aid Company | Free flowing vegetable powder and method for its manufacture |
| 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 |
| CN101467638A (en) * | 2007-12-29 | 2009-07-01 | 天津市中英保健食品有限公司 | Assorted garden stuff potato chips and method for producing the same |
| CN101674735A (en) * | 2007-04-27 | 2010-03-17 | 埃姆斯兰德-斯达克有限公司 | The potato block of improvement or potato fourth and the manufacture method and the application of improvement |
| CN101856107A (en) * | 2010-02-11 | 2010-10-13 | 杭州秀山美地农业科技有限公司 | Cream sweet potato chips and preparation method thereof |
| CN101991073A (en) * | 2010-05-28 | 2011-03-30 | 洽洽食品股份有限公司 | Potato chips and processing method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20110104345A1 (en) * | 2007-11-20 | 2011-05-05 | Frito-Lay North America, Inc. | Method of reducing acrylamide by treating a food ingredient |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| WO2008110945A2 (en) * | 2007-01-31 | 2008-09-18 | Pacific Pure-Aid Company | Free flowing vegetable powder and method for its manufacture |
| CN101674735A (en) * | 2007-04-27 | 2010-03-17 | 埃姆斯兰德-斯达克有限公司 | The potato block of improvement or potato fourth and the manufacture method and the application of improvement |
| CN101467638A (en) * | 2007-12-29 | 2009-07-01 | 天津市中英保健食品有限公司 | Assorted garden stuff potato chips and method for producing the same |
| CN101856107A (en) * | 2010-02-11 | 2010-10-13 | 杭州秀山美地农业科技有限公司 | Cream sweet potato chips and preparation method thereof |
| CN101991073A (en) * | 2010-05-28 | 2011-03-30 | 洽洽食品股份有限公司 | Potato chips and processing method thereof |
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