CN102919778A - Preparation method of sea buckthorn potato chips - Google Patents
Preparation method of sea buckthorn potato chips Download PDFInfo
- Publication number
- CN102919778A CN102919778A CN2012104454790A CN201210445479A CN102919778A CN 102919778 A CN102919778 A CN 102919778A CN 2012104454790 A CN2012104454790 A CN 2012104454790A CN 201210445479 A CN201210445479 A CN 201210445479A CN 102919778 A CN102919778 A CN 102919778A
- Authority
- CN
- China
- Prior art keywords
- sea
- buckthorn
- potato
- preparation
- flour
- 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.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a preparation method of potato chips, in particular to the preparation method of the sea buckthorn potato chips, and belongs to the food processing technical field. The sea buckthorn potato chips are prepared from the following raw materials, 15-25 % of sea buckthorn, 40-60 % of potatoes, 10-30 % of flour and 8-16 % of sugar. The preparation process is simple. Moreover, the prepared potato chips have special taste, overcome the defect that existing traditional chips have single taste, are rich in nutrition value and delicious for people to enjoy, have special effects of digestion improvement, appetite stimulation and spleen strengthening, and are reliable new foods of first choice for people.
Description
Technical fieldThe present invention relates to a kind of preparation method of French fries, specifically relate to a kind of preparation method of sea-buckthorn French fries, belong to food processing technology field.
Background technologyFrench fries are leisure food common in people's daily life.At present, the French fries taste of selling on the market is varied, but it mostly selects potato in the selection of material.The French fries that potato is made are subjected to particularly children's welcome of young man deeply.Although such French fries situation of selling well amount is wide, features good taste, the farina composition is more, and it is full, nondigestible that excessive amount can make the people feel that stomach and intestine rise, but also ignored the absorption of nutrition, and taste is more single, has not satisfied the higher material requirement of people.
Summary of the inventionIn view of the defective that prior art exists, the invention provides a kind of preparation method of sea-buckthorn French fries.
To achieve these goals, technical scheme of the present invention is: a kind of preparation method of sea-buckthorn French fries is prepared from by following raw materials according: sea-buckthorn 15-25%; Potato: 40-60%; Flour: 10-30%; Sucrose: 8-16%.
The best materials amount of described sea-buckthorn French fries is:
Sea-buckthorn 15%; Potato: 50%; Flour: 20%; Sucrose: 15%.
Concrete steps are as follows:
Pretreatment of raw material: stoning after fresh fructus hippophae cleaned, add water and put into squeezer and blend, make the pasty state raw material, for subsequent use;
Pour the molten water of white sugar in flour mixing, white sugar: flour: water is 1:15:300.
With potato cleaning, peeling, slitting, immersion, for subsequent use to treat; Then the potato slices that cut are put into the pot boiling, boiling was taken out after 20-30 minutes approximately; Potato slices after the boiling are air-dry to surface dry; Then the potato slices after dry and comfortable are put into the fried golden yellow that is to the surface of edible oil; Then put into pasty state sea-buckthorn raw material, sea-buckthorn is wrapped up at the potato surface uniform; And then put into the good flour paste of mediation, make surface uniform parcel one deck; At last the potato slices that wrap are put into ripe the getting final product of baking box baking.
Beneficial effect of the present invention is: the preparation of this technique is simple, and the French fries special taste of production has remedied the defective of the single taste of original traditional French fries, nutritive value is abundant, and when enjoying delicious food, promotes digestion, playing the special efficacy of Appetizing spleen-tonifying, is the relieved new food of people's first-selection.
The specific embodiment
A kind of preparation method of sea-buckthorn French fries is prepared from by following raw materials according: sea-buckthorn 15-25%; Potato: 40-60%; Flour: 10-30%; Sucrose: 8-16%.
The best materials amount of described sea-buckthorn French fries is:
Sea-buckthorn 15%; Potato: 50%; Flour: 20%; Sucrose: 15%.
Concrete steps are as follows:
Pretreatment of raw material: stoning after fresh fructus hippophae cleaned, add water and put into squeezer and blend, make the pasty state raw material, for subsequent use;
Pour the molten water of white sugar in flour mixing, white sugar: flour: water is 1:15:300.
With potato cleaning, peeling, slitting, immersion, for subsequent use to treat; Then the potato slices that cut are put into the pot boiling, boiling was taken out after 20-30 minutes approximately; Potato slices after the boiling are air-dry to surface dry; Then the potato slices after dry and comfortable are put into the fried golden yellow that is to the surface of edible oil; Then put into pasty state sea-buckthorn raw material, sea-buckthorn is wrapped up at the potato surface uniform; And then put into the good flour paste of mediation, make surface uniform parcel one deck; At last the potato slices that wrap are put into ripe the getting final product of baking box baking.
All contain protein in sea-buckthorn pulp, fruit juice, the seed, and content is quite high.Contain the amino acid of A wide selection of colours and designs in sea-buckthorn pulp and the fruit juice, and comprise that human body can not synthesize, be necessary 8 seed amino acids again.
Be rich in vitamin C in the fructus hippophae.Its Vit C contents be one cut vegetables, the hat of fruits, have eliminate the phlegm, sharp lung, nourishing the stomach, invigorating the spleen, invigorate blood circulation, the pharmacological effect of stagnation resolvation.
Claims (2)
1. the preparation method of sea-buckthorn French fries is characterized in that being prepared from by following raw materials according: sea-buckthorn 15-25%; Potato: 40-60%; Flour: 10-30%; Sucrose: 8-16%.
2. concrete steps according to claim 1 are as follows: a kind of preparation method of sea-buckthorn French fries is characterized in that concrete preparation process is as follows:
Pretreatment of raw material: stoning after fresh fructus hippophae cleaned, add water and put into squeezer and blend, make the pasty state raw material, for subsequent use;
Pour the molten water of white sugar in flour mixing, white sugar: flour: water is 1:15:300;
With potato cleaning, peeling, slitting, immersion, for subsequent use to treat; Then the potato slices that cut are put into the pot boiling, boiling was taken out after 20-30 minutes approximately; Potato slices after the boiling are air-dry to surface dry; Then the potato slices after dry and comfortable are put into the fried golden yellow that is to the surface of edible oil; Then put into pasty state sea-buckthorn raw material, sea-buckthorn is wrapped up at the potato surface uniform; And then put into the good flour paste of mediation, make surface uniform parcel one deck; At last the potato slices that wrap are put into ripe the getting final product of baking box baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104454790A CN102919778A (en) | 2012-11-09 | 2012-11-09 | Preparation method of sea buckthorn potato chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104454790A CN102919778A (en) | 2012-11-09 | 2012-11-09 | Preparation method of sea buckthorn potato chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102919778A true CN102919778A (en) | 2013-02-13 |
Family
ID=47634823
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104454790A Pending CN102919778A (en) | 2012-11-09 | 2012-11-09 | Preparation method of sea buckthorn potato chips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102919778A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932119A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Chips capable of invigorating spleen and preparation method thereof |
| CN107114733A (en) * | 2017-05-23 | 2017-09-01 | 河北栗源食品有限公司 | The processing method of instant Chinese yam |
| CN112369583A (en) * | 2020-11-29 | 2021-02-19 | 山东欧乐食品有限公司 | Original-taste golden sweet potato chips and making method thereof |
-
2012
- 2012-11-09 CN CN2012104454790A patent/CN102919778A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932119A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Chips capable of invigorating spleen 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 |
| CN107114733A (en) * | 2017-05-23 | 2017-09-01 | 河北栗源食品有限公司 | The processing method of instant Chinese yam |
| CN112369583A (en) * | 2020-11-29 | 2021-02-19 | 山东欧乐食品有限公司 | Original-taste golden sweet potato chips and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103609638A (en) | Purple sweet potato egg tart and preparing method thereof | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN103548960A (en) | Making method of nostoc sphaeroids kutz nutritional crisps | |
| CN105533500A (en) | Pearl barley and ormosia fish ball and preparation method thereof | |
| CN102742793A (en) | Production method of steamed stuffed bun containing cream, pumpkin and purple sweet potato | |
| CN104304382A (en) | Preparation method of Chinese yam red bean cookies | |
| CN106690041A (en) | Roxburgh rose noodles and making method thereof | |
| CN104171784A (en) | Blueberry and ficus carica composite jam and preparation method thereof | |
| KR101105988B1 (en) | Watery plain Kimchi manufacturing method using figures | |
| KR101402079B1 (en) | Method for preparation of functional walnut steamed bread having blueberry | |
| CN104323171A (en) | Preparation method of Chinese yam and Jerusalem artichoke biscuits | |
| CN102919778A (en) | Preparation method of sea buckthorn potato chips | |
| CN104256835A (en) | A sea tangle-dendrobium solid beverage clearing heat and purging internal fire and a preparing method thereof | |
| CN104366433A (en) | Purple sweet potato contained beef paste for moistening lung and tonifying spleen and preparation method thereof | |
| CN104305324A (en) | Red baked honey beef jerky and processing method thereof | |
| CN103829133A (en) | Chinese yam cake and preparation method thereof | |
| CN103919042B (en) | The preparation method of strawberry flavor crispy rice | |
| CN110558541A (en) | preparation method of clausena lansium and smoked plum chili sauce | |
| KR102387524B1 (en) | High nutritious rice with mixed grains comprising ginseng, broadleaf liriope, schisandra fruit extracts and apple juice and ginseng root and the preparing method thereof | |
| CN104855853B (en) | A kind of processing method of the crisp bead of Gynura procumbens (Lour.) Merr vegetables | |
| CN104431967A (en) | Sea cucumber and shredded chicken soybean paste and preparation method thereof | |
| KR102372075B1 (en) | Method of making kalguksu for packing delivery | |
| CN106360508A (en) | Producing method of spicy cabbage | |
| KR101974061B1 (en) | Rice Cake having Sausage in Center Portion and Manufacturing Method of thereof | |
| CN103931860B (en) | A kind of happy preserved fruit of fragrant plant containing green tea and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130213 |