CN102763821A - Manufacture method of spicy chips - Google Patents
Manufacture method of spicy chips Download PDFInfo
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- CN102763821A CN102763821A CN2012102163381A CN201210216338A CN102763821A CN 102763821 A CN102763821 A CN 102763821A CN 2012102163381 A CN2012102163381 A CN 2012102163381A CN 201210216338 A CN201210216338 A CN 201210216338A CN 102763821 A CN102763821 A CN 102763821A
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- potato chips
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- potato
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Abstract
The invention discloses picy chips, which are prepared through the following steps: sorting, raw material pretreatment, slicing, color protection and dehydration, frying, seasoning, packaging and the like; the seasoning formula is prepared through the following raw materials according to weight percentage: 50 to 60 percent of pepper powder, 3 to 5 percent of salt, 10 to 20 percent of white sugar, 3 to 5 percent of gourmet powder, 3 to 5 percent of yeast extractive, 1 to 3 percent of disodium ribonucleotides, 10 to 15 percent of maltodextrin, 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 yellow powder, 2 to 3 percent of atractylis ovata powder, 2 to 4 percent of hawthorn 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 chips prepared by the invention have novel taste, are healthy and nutrient and are convenient to eat; the technology of the invention is simple and easy to master, requires less invest, has high efficiency, and is convenient for generalization and easy for realizing standardization, normalization and industrial production.
Description
Technical field
The present invention relates to foods processing technique, specifically is a kind of preparation method of spicy flavor 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 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, and because of the delicious children of receiving like, but existing potato chips taste is single, does not wherein have comprehensive nutritive and health protection components.
Summary of the invention
The object of the invention provides the preparation method of the spicy flavor potato chips of a kind of mouthfeel novelty, health-nutrition.
For realizing above-mentioned purpose, technical program of the present invention lies in:
A kind of preparation method of spicy flavor potato chips is characterized in that may further comprise the steps:
(1) material choice
The potato of selecting fresh high-quality for use is a raw material;
(2) raw material pre-treatment
With the rolling cage type cleaning machine potato epidermis is cleaned, remove silt impurity, adopt the 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 use flushing with clean 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 of colour protecting liquid is controlled 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 fried time is controlled 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, pour potato chips the de-oiling of into vibrating de-oiling machine then;
(7) packing
Cooled potato chips are carried out vacuum packaging on request, get final product,
Wherein, Described seasoning prescription is become by the mixed raw material of following weight portion: zanthoxylum powder 50-60, salt 3-5, white sugar 10-20; Monosodium glutamate 3-5; Yeast extract 3-5, flavour nucleotide two receive 1-3, maltodextrin 10-15, 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 a water.
The described fried used oil of step (5) is palm oil
The present invention has the following advantages:
(1) the potato chips taste processed of the present invention is novel, 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, technological easy master, and small investment, instant effect are convenient to generally promote, and are easy to realize standardization, standardization, batch production production.
The specific embodiment
Below in conjunction with embodiment scheme is done more detailed explanation.
Embodiment 1
1. the preparation method of spicy flavor potato chips is characterized in that may further comprise the steps:
(2) material choice
The potato of selecting fresh high-quality for use is a raw material;
(2) raw material pre-treatment
With the rolling cage type cleaning machine potato epidermis is cleaned, remove silt impurity, adopt the 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 use flushing with clean 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 of colour protecting liquid is controlled 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 fried time is controlled 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, pour potato chips the de-oiling of into vibrating de-oiling machine then;
(7) packing
Cooled potato chips are carried out vacuum packaging on request, get final product,
Wherein, Described seasoning prescription is become by the mixed raw material of following weight portion: zanthoxylum powder 55, salt 4, white sugar 15; Monosodium glutamate 4; Yeast extract 3, flavour nucleotide two receives 3, maltodextrin 10, chrysanthemum powder 0.8, xylitol 5, 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 1, 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 a water.
Claims (4)
1. the preparation method of spicy flavor potato chips is characterized in that may further comprise the steps:
Material choice
The potato of selecting fresh high-quality for use is a raw material;
(2) raw material pre-treatment
With the rolling cage type cleaning machine potato epidermis is cleaned, remove silt impurity, adopt the 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 use flushing with clean 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;
Protect look
Potato chips are put into colour protecting liquid protect look, the temperature of colour protecting liquid is controlled 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 fried time is controlled 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, pour potato chips the de-oiling of into vibrating de-oiling machine then;
(7) packing
Cooled potato chips are carried out vacuum packaging on request, get final product,
Wherein, Described seasoning prescription is become by the mixed raw material of following weight portion: zanthoxylum powder 50-60, salt 3-5, white sugar 10-20; Monosodium glutamate 3-5; Yeast extract 3-5, flavour nucleotide two receive 1-3, maltodextrin 10-15, 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 spicy flavor potato chips according to claim 1 is characterized in that: the time of the described peeling of step (2) is 5 min.
3. the preparation method of spicy flavor 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 a water.
4. the preparation method of spicy flavor potato chips according to claim 1 is characterized in that, the described fried used oil of step (5) is palm oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102163381A CN102763821B (en) | 2012-06-28 | 2012-06-28 | Manufacture method of spicy chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102163381A CN102763821B (en) | 2012-06-28 | 2012-06-28 | Manufacture method of spicy chips |
Publications (2)
| Publication Number | Publication Date |
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| CN102763821A true CN102763821A (en) | 2012-11-07 |
| CN102763821B CN102763821B (en) | 2013-09-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012102163381A Expired - Fee Related CN102763821B (en) | 2012-06-28 | 2012-06-28 | Manufacture method of spicy chips |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494144A (en) * | 2013-10-16 | 2014-01-08 | 吴柠君 | Corn-flavored potato chips and producing method thereof |
| 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 |
| 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 |
| CN103960623A (en) * | 2014-05-28 | 2014-08-06 | 安徽荃力电子科技有限公司 | Production method of green tea flavoured potato chips |
| CN103960625A (en) * | 2014-05-29 | 2014-08-06 | 安徽荃力电子科技有限公司 | Manufacturing method of hawthorn-flavored potato chips |
| CN104771930A (en) * | 2015-04-02 | 2015-07-15 | 江苏大学 | Subcritical water extraction agent and method for extracting polyphenol substances from lotus solid wastes |
| CN105166783A (en) * | 2015-09-10 | 2015-12-23 | 华中农业大学 | Crisp potato chips and production method thereof |
| CN112220014A (en) * | 2020-10-21 | 2021-01-15 | 贵州黔福园农产品开发有限责任公司 | Fried potato chips and preparation method thereof |
| CN114304521A (en) * | 2021-12-06 | 2022-04-12 | 蚌埠大成食品有限公司 | Quick-frozen chicken slices with potato chip appearance and taste and processing technology thereof |
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| CN1836562A (en) * | 2006-04-21 | 2006-09-27 | 望宏端 | Production method of gastrodia elata nutritious dilated food series |
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2012
- 2012-06-28 CN CN2012102163381A patent/CN102763821B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1836562A (en) * | 2006-04-21 | 2006-09-27 | 望宏端 | Production method of gastrodia elata nutritious dilated food series |
| CN1911091A (en) * | 2006-07-29 | 2007-02-14 | 广东富味制果厂有限公司 | Non-fried potato pieces and its prepn. method |
| CN101980617A (en) * | 2008-01-18 | 2011-02-23 | 福瑞托-雷贸易公司股份有限公司 | Process for making a healthy snack food |
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| CN101940301A (en) * | 2010-08-08 | 2011-01-12 | 程振雷 | Novel nutritional healthy body-building puffed food for food therapy |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103494144A (en) * | 2013-10-16 | 2014-01-08 | 吴柠君 | Corn-flavored potato chips and producing 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 |
| CN103960623A (en) * | 2014-05-28 | 2014-08-06 | 安徽荃力电子科技有限公司 | Production method of green tea flavoured potato chips |
| CN103960625A (en) * | 2014-05-29 | 2014-08-06 | 安徽荃力电子科技有限公司 | Manufacturing method of hawthorn-flavored potato chips |
| CN104771930A (en) * | 2015-04-02 | 2015-07-15 | 江苏大学 | Subcritical water extraction agent and method for extracting polyphenol substances from lotus solid wastes |
| CN105166783A (en) * | 2015-09-10 | 2015-12-23 | 华中农业大学 | Crisp potato chips and production method thereof |
| CN112220014A (en) * | 2020-10-21 | 2021-01-15 | 贵州黔福园农产品开发有限责任公司 | Fried potato chips and preparation method thereof |
| CN114304521A (en) * | 2021-12-06 | 2022-04-12 | 蚌埠大成食品有限公司 | Quick-frozen chicken slices with potato chip appearance and taste and processing technology thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102763821B (en) | 2013-09-25 |
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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 |
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