CN102763820B - Manufacture method of beef flavor potato chips - Google Patents
Manufacture method of beef flavor potato chips Download PDFInfo
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- CN102763820B CN102763820B CN2012102163339A CN201210216333A CN102763820B CN 102763820 B CN102763820 B CN 102763820B CN 2012102163339 A CN2012102163339 A CN 2012102163339A CN 201210216333 A CN201210216333 A CN 201210216333A CN 102763820 B CN102763820 B CN 102763820B
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Abstract
The invention discloses a beef flavor potato chip. The beef flavor potato chip is prepared through the steps of material selection, raw material pretreatment, slicing, color protection, dewatering, oil frying, seasoning, package and the like. Spices of the beef flavor potato chip are prepared from the following ingredients in percentage by weight: 15 to 20 percent of fine beef powder, 5 to 10 percent of minced beef, 5 to 10 percent of fine pork powder, 5 to 9 percent of salt, 5 to 10 percent of white sugar, 5 to 8 percent of monosodium glutamate, 5 to 10 percent of chilli powder, 5 to 10 percent of black pepper powder, 1 to 3 percent of yeast extracts, 0.5 to 0.8 percent of chrysanthemum powder, 5 to 10 percent of xylitol, 0.2 to 0.4 percent of orange peel powder, 1 to 2 percent of turmeric powder, 2 to 3 percent of bighead atractylodes rhizome powder, 2 to 4 percent of hawthorn fruit powder, 1 to 2 percent of salvia miltiorrhiza powder, 0.5 to 1 percent of cortex moutan powder and 1 to 2 percent of agaricus blazei murrill powder. The beef flavor potato chip manufactured according to the invention has the advantages that the flavor is novel, the beef flavor potato chip is healthy and nutritive, the eating is convenient, the process is simple, the technology can be easily mastered, the investment is low, the effect taking speed is high, the general popularization is convenient,and the standardized, normalized and factory production can be easily realized.
Description
Technical field
The present invention relates to foods processing technique, specifically is a kind of preparation method of beef flavour potato chips.
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 the unexistent carrotene of cereal class grain and ascorbic acid.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, and because the delicious children of being subjected to like, but existing potato chips taste is single, does not wherein have comprehensive nutritive and health protection components.
Summary of the invention
Purpose of the present invention provides the preparation method of the beef flavour potato chips of a kind of mouthfeel novelty, health-nutrition.
For achieving the above object, technical program of the present invention lies in:
A kind of preparation method of beef flavour potato chips is characterized in that may further comprise the steps:
(1) raw material is selected
The potato of selecting fresh high-quality for use is raw material;
(2) raw material pre-treatment
With the rolling cage type cleaning machine potato epidermis is cleaned, remove silt impurity, employing mechanical friction peeling, the time of peeling is 3-8 min, potato after the peeling requires to eliminate crust, and appearance is bright and clean, the part of inedibility such as remove eye on the raw material again, go mouldy, and to indivedual irregular raw material shapings, and then wash with clear water;
(3) section
The raw material of handling well is sent on the slicer successively, and charging rate is wanted evenly, and the potato chips thickness that requires to cut out is 1-2mm, and the potato chips that section is good immerse rinsing in the water;
(4) protect look
Potato chips are put into colour protecting liquid protect look, the temperature control of colour protecting liquid is at 80-100 ℃, and the time of protecting look is 1-2min, and good potato chips are pulled out will to protect look then, drain;
(5) seasoning
Potato chips are sprayed flavoring carry out seasoning;
(6) fried
Potato chips are evenly dropped into Fryer carry out friedly, the control of fried time is at 2-4min, and oily temperature control is at 120-135 ℃, and naked eyes are seen when potato chips are little yellowish-brown color, pull potato chips out, then potato chips are poured into the de-oiling of vibrating de-oiling machine;
(7) packing
Cooled potato chips are carried out vacuum packaging on request, get final product,
Wherein, described flavoring is become by the mixed raw material of following weight portion: somatose powder 15-20, beef end 5-10, the smart powder 5-10 of pork, salt 5-9, white sugar 5-10, monosodium glutamate 5-8, chilli powder 5-10, black pepper 5-10, yeast extract 1-3, chrysanthemum powder 0.5-0.8, xylitol 5-10, orange peel powder 0.2-0.4, curcuma powder 1-2, bighead atractylodes rhizome powder 2-3, hawthorn powder 2-4, danshen powder 1-2, root bark of tree peony powder 0.5-1, Ji Songrong powder 1-2.
The diameter of the described potato of step (1) requires between 50-70mm.
The time of the described peeling of step (2) is 5 min.
The described colour protecting liquid of step (4) is made up of the material of following weight content: citric acid 1-5 ‰, and sodium hydrogensulfite 1-5 ‰, VC 1-2 ‰, surplus is water.
The described fried used oil of step (5) is palm oil.
The present invention has the following advantages:
(1) the potato chips taste novelty made of the present invention, health-nutrition, instant; Adopt xylitol, reduced sugared interpolation; Traditional Chinese medicine ingredients is arranged in the flavoring, can be aid digestion, be beneficial to health.
(2) technology of the present invention is simple, and technology is grasped easily, and small investment, instant effect are convenient to generally promote, and is easy to realize standardization, standardization, batch production production.
The specific embodiment
Be described in more detail below in conjunction with the scheme of embodiment.
Embodiment 1
The preparation method of beef flavour potato chips may further comprise the steps:
(1) raw material is selected
The potato of selecting fresh high-quality for use is raw material, and selected potato diameter is 50 mm;
(2) raw material pre-treatment
With the rolling cage type cleaning machine potato epidermis is cleaned, remove silt impurity, employing mechanical friction peeling, the time of peeling is 5 min, potato after the peeling requires to eliminate crust, and appearance is bright and clean, the part of inedibility such as remove eye on the raw material again, go mouldy, and to indivedual irregular raw material shapings, and then wash with clear water;
(3) section
The raw material of handling well is sent on the slicer successively, and charging rate is wanted evenly, and the potato chips thickness that requires to cut out is 2mm, and the potato chips that section is good immerse rinsing in the water;
(4) protect look
Potato chips are put into colour protecting liquid protect look, the temperature control of colour protecting liquid is at 90 ℃, and the time of protecting look is 2 min, and good potato chips are pulled out will to protect look then, drain;
(5) seasoning
Potato chips are sprayed flavoring carry out seasoning;
(6) fried
Potato chips are evenly dropped into Fryer carry out friedly, the control of fried time is at 2-4min, and oily temperature control is at 120-135 ℃, and naked eyes are seen when potato chips are little yellowish-brown color, pull potato chips out, then potato chips are poured into the de-oiling of vibrating de-oiling machine;
(7) packing
Cooled potato chips are carried out vacuum packaging on request, get final product,
Wherein, described flavoring is become by the mixed raw material of following weight portion: somatose powder 18, beef end 8, the smart powder 8 of pork, salt 8, white sugar 7, monosodium glutamate 7, chilli powder 6, black pepper 7, yeast extract 3, chrysanthemum powder 0.5, xylitol 10, orange peel powder 0.4, curcuma powder 2, bighead atractylodes rhizome powder 3, hawthorn powder 4, danshen powder 2, root bark of tree peony powder 0.5, Ji Songrong powder 2.
Wherein, described colour protecting liquid is made up of the material of following weight content: citric acid 2 ‰, and sodium hydrogensulfite 1.5 ‰, VC 2 ‰, and surplus is water.
Claims (4)
1. the preparation method of beef flavour potato chips is characterized in that may further comprise the steps:
(1) raw material is selected
The potato of selecting fresh high-quality for use is raw material;
(2) raw material pre-treatment
With the rolling cage type cleaning machine potato epidermis is cleaned, remove silt impurity, employing mechanical friction peeling, the time of peeling is 3-8 min, potato after the peeling requires to eliminate crust, and appearance is bright and clean, removes the part of the inedibility that comprises eye, goes mouldy on the raw material again, and to indivedual irregular raw material shapings, and then wash with clear water;
(3) section
The raw material of handling well is sent on the slicer successively, and charging rate is wanted evenly, and the potato chips thickness that requires to cut out is 1-2mm, and the potato chips that section is good immerse rinsing in the water;
(4) protect look
Potato chips are put into colour protecting liquid protect look, the temperature control of colour protecting liquid is at 80-100 ℃, and the time of protecting look is 1-2min, and good potato chips are pulled out will to protect look then, drain;
(5) seasoning
Potato chips are sprayed flavoring carry out seasoning;
(6) fried
Potato chips are evenly dropped into Fryer carry out friedly, the control of fried time is at 2-4min, and oily temperature control is at 120-135 ℃, and naked eyes are seen when potato chips are little yellowish-brown color, pull potato chips out, then potato chips are poured into the de-oiling of vibrating de-oiling machine;
(7) packing
Cooled potato chips are carried out vacuum packaging on request, get final product,
Wherein, described flavoring is become by the mixed raw material of following weight portion: somatose powder 15-20, beef end 5-10, the smart powder 5-10 of pork, salt 5-9, white sugar 5-10, monosodium glutamate 5-8, chilli powder 5-10, black pepper 5-10, yeast extract 1-3, chrysanthemum powder 0.5-0.8, xylitol 5-10, orange peel powder 0.2-0.4, curcuma powder 1-2, bighead atractylodes rhizome powder 2-3, hawthorn powder 2-4, danshen powder 1-2, root bark of tree peony powder 0.5-1, Ji Songrong powder 1-2.
2. the preparation method of beef flavour potato chips according to claim 1, it is characterized in that: the time of the described peeling of step (2) is 5 min.
3. the preparation method of beef flavour potato chips according to claim 1 is characterized in that, the described colour protecting liquid of step (4) is made up of the material of following weight content: citric acid 1-5 ‰, and sodium hydrogensulfite 1-5 ‰, Vc 1-2 ‰, surplus is water.
4. the preparation method of beef flavour potato chips according to claim 1 is characterized in that, the described fried used oil of step (6) is palm oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102163339A CN102763820B (en) | 2012-06-28 | 2012-06-28 | Manufacture method of beef flavor potato chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102163339A CN102763820B (en) | 2012-06-28 | 2012-06-28 | Manufacture method of beef flavor potato chips |
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| Publication Number | Publication Date |
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| CN102763820A CN102763820A (en) | 2012-11-07 |
| CN102763820B true CN102763820B (en) | 2013-09-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012102163339A Expired - Fee Related CN102763820B (en) | 2012-06-28 | 2012-06-28 | Manufacture method of beef flavor potato chips |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103960626A (en) * | 2014-05-29 | 2014-08-06 | 安徽荃力电子科技有限公司 | Manufacturing method of shrimp-flavored potato chips |
| CN103976312A (en) * | 2014-05-29 | 2014-08-13 | 安徽荃力电子科技有限公司 | Method for fabricating mango potato chips |
| CN105475917A (en) * | 2015-12-19 | 2016-04-13 | 李家森 | Method for making beef-taste potato chips |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100496294C (en) * | 2005-07-08 | 2009-06-10 | 湖南农业大学 | Potato crisp utilizing micro wave processing and its processing method |
| 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 |
| CN101380089A (en) * | 2008-10-16 | 2009-03-11 | 李盛泉 | Processing method of oil-free fresh potato flakes |
| CN101940301A (en) * | 2010-08-08 | 2011-01-12 | 程振雷 | Novel nutritional healthy body-building puffed food for food therapy |
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Effective date of registration: 20191025 Address after: Room 604, e-commerce building, Fuyang youth e-commerce Industrial Park, 656 south of Lukan Road, Yingquan District, Fuyang City, Anhui Province, 236000 Patentee after: Fuyang knowledge source Internet Technology Service Co., Ltd. Address before: 241081 No. 41 Longhu Avenue, three mountain area, Anhui, Wuhu Patentee before: Zhang Jing |
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Granted publication date: 20130925 Termination date: 20210628 |