CN102948707A - Cumin potato chip manufacturing method - Google Patents
Cumin potato chip manufacturing method Download PDFInfo
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- CN102948707A CN102948707A CN2011102489536A CN201110248953A CN102948707A CN 102948707 A CN102948707 A CN 102948707A CN 2011102489536 A CN2011102489536 A CN 2011102489536A CN 201110248953 A CN201110248953 A CN 201110248953A CN 102948707 A CN102948707 A CN 102948707A
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- potato
- potato chips
- cumin
- chips
- potatoes
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Abstract
The invention relates to a cumin potato chip manufacturing method, belongs to the field of potato processing and effectively solves the defects that common potato chips without cumin flavor are poor in taste for users. The cumin potato chip manufacturing method includes soaking potatoes in water for 30 minutes, cleaning the potatoes with a brush, then placing the potatoes on a screen to dry water on the surface of the potatoes; slicing the potatoes into chips 5mm in thickness one by one; placing potato slices into a basin, adding clean water and salt properly, and soaking for 10 minutes for removing superfluous starch on the potato chips; taking out the potato chips by a colander, drying the potato chips on a rice screen for one day to remove remained water; pouring vegetable oil into a pot, heating, placing the dried potato chips into the pot with oil to fry, and taking the potato chips out of the pot as soon as the potato chips turn golden; and pouring the fried potato chips into the basin, adding cumin and uniformly stirring by the colander. The cumin potato chip manufacturing method is mainly used for producing cumin potato chips.
Description
Technical field the present invention relates to a kind of preparation method of cumin potato chips.
The nutritional labeling of background technology potato is more, edible simpler, contain abundant starch and vitamin in the potato, the eating method of potato is more, but general potato has such shortcoming, general exactly potato lacks a kind of fragrance of cumin, and it is relatively poor that the user eats mouthfeel.
Summary of the invention the objective of the invention is to provide a kind of preparation method of cumin potato chips, and it can effectively solve the fragrance that general potato lacks a kind of cumin, and the user eats the relatively poor shortcoming of mouthfeel.
The object of the present invention is achieved like this: the preparation method of cumin potato chips, and potato is put into water soaked 30 minutes, with brush it is cleaned up, then put into sieve the lip-deep moisture of potato is dried; One by one potato is thinly sliced with cutter, the thickness of every potato chips is 5 millimeters; The potato chips that cut are put into basin, add after an amount of clear water and the salt and soaked 10 minutes, with on the potato chips surface more than starch steep, then with strainer potato chips are got and put into the rice huller screen airing 1 day, will more than moisture dry; Rape oil is poured in the pot, then heated boiled, the potato chips after drying are poured in the oil cauldron fried, can play pot when the surface of potato chips becomes golden yellow by the time; Fried good potato chips are poured in the basin, added cumin powder, then stir with strainer.
That the preparation method of cumin potato chips, this product have is crisp, fragrant and pleasant to taste, mouthfeel is clear and melodious, the characteristics of the bright perfume (or spice) of taste.
The specific embodiment
Composition of raw materials: 5 kilograms of 10 kilograms of potatos, cumin powder 500 grams, salt 200 grams, rape oil.
Preparation method:
10 kilograms of potatos are put into water soaked 30 minutes, with brush it is cleaned up, then put into sieve the lip-deep moisture of potato is dried.
One by one potato is thinly sliced with cutter, the thickness of every potato chips is 5 millimeters.
The potato chips that cut are put into basin, soaked 10 minutes after adding an amount of clear water and 200 gram salt, with on the potato chips surface more than starch steep, then with strainer potato chips are got and put into the rice huller screen airing 1 day, will more than moisture dry.
5 kilograms of rape oils are poured in the pot, then heated boiled, the potato chips after drying are poured in the oil cauldron fried, can play pot when the surface of potato chips becomes golden yellow by the time.
Fried good potato chips are poured in the basin, added 500 gram cumin powders, then stir with strainer.
Potato chips are packaged every bag of packing 200 grams with polybag.
Claims (1)
1. the preparation method of cumin potato chips is characterized in that: potato is put into water soaked 30 minutes, with brush it is cleaned up, then put into sieve the lip-deep moisture of potato is dried; One by one potato is thinly sliced with cutter, the thickness of every potato chips is 5 millimeters; The potato chips that cut are put into basin, add after an amount of clear water and the salt and soaked 10 minutes, with on the potato chips surface more than starch steep, then with strainer potato chips are got and put into the rice huller screen airing 1 day, will more than moisture dry; Rape oil is poured in the pot, then heated boiled, the potato chips after drying are poured in the oil cauldron fried, can play pot when the surface of potato chips becomes golden yellow by the time; Fried good potato chips are poured in the basin, added cumin powder, then stir with strainer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102489536A CN102948707A (en) | 2011-08-28 | 2011-08-28 | Cumin potato chip manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102489536A CN102948707A (en) | 2011-08-28 | 2011-08-28 | Cumin potato chip manufacturing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102948707A true CN102948707A (en) | 2013-03-06 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102489536A Pending CN102948707A (en) | 2011-08-28 | 2011-08-28 | Cumin potato chip manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102948707A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461916A (en) * | 2013-09-30 | 2013-12-25 | 贵州旭阳食品（集团）有限公司 | Manufacturing method of potato chip |
| CN103689441A (en) * | 2013-12-06 | 2014-04-02 | 陈瑞 | Cumin wheat germ meal and preparation method thereof |
-
2011
- 2011-08-28 CN CN2011102489536A patent/CN102948707A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461916A (en) * | 2013-09-30 | 2013-12-25 | 贵州旭阳食品（集团）有限公司 | Manufacturing method of potato chip |
| CN103689441A (en) * | 2013-12-06 | 2014-04-02 | 陈瑞 | Cumin wheat germ meal and preparation method thereof |
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| 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: 20130306 |