CN103535665A - Loach-flavor dehydrated potato chips and preparation method thereof - Google Patents
Loach-flavor dehydrated potato chips and preparation method thereof Download PDFInfo
- Publication number
- CN103535665A CN103535665A CN201310448615.6A CN201310448615A CN103535665A CN 103535665 A CN103535665 A CN 103535665A CN 201310448615 A CN201310448615 A CN 201310448615A CN 103535665 A CN103535665 A CN 103535665A
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- parts
- loach
- flavor
- dehydrated potato
- potato chips
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 20
- 235000013606 potato chips Nutrition 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000252185 Cobitidae Species 0.000 claims abstract description 16
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 16
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 16
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- 240000006677 Vicia faba Species 0.000 claims abstract description 9
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 9
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 9
- 235000015067 sauces Nutrition 0.000 claims abstract description 9
- 235000016425 Arthrospira platensis Nutrition 0.000 claims abstract description 7
- 240000002900 Arthrospira platensis Species 0.000 claims abstract description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 241000234435 Lilium Species 0.000 claims abstract description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 239000011425 bamboo Substances 0.000 claims abstract description 7
- 239000003610 charcoal Substances 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000015205 orange juice Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 229940082787 spirulina Drugs 0.000 claims abstract description 7
- 108091005804 Peptidases Proteins 0.000 claims abstract description 4
- 239000004365 Protease Substances 0.000 claims abstract description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 3
- 235000015702 Artemisia filifolia Nutrition 0.000 claims description 12
- 241001670242 Artemisia filifolia Species 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- 241001390755 Begonia pedatifida Species 0.000 claims description 6
- 241000110637 Cuscuta chinensis Species 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000004304 visual acuity Effects 0.000 abstract description 2
- 241000647439 Artemisia ordosica Species 0.000 abstract 1
- 241000218993 Begonia Species 0.000 abstract 1
- 241000080868 Lychnis coronata Species 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 229940023569 palmate Drugs 0.000 abstract 1
- 235000012015 potatoes Nutrition 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 230000002269 spontaneous effect Effects 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 5
- 241001330002 Bambuseae Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides loach-flavor dehydrated potato chips and a preparation method thereof. The loach-flavor dehydrated potato chips are prepared from following raw materials in parts by weight: 180-200 parts of potatoes, 14-16 parts of loaches, 0.1-0.2 part of protease, 8-10 parts of spirulina powder, 35-40 parts of thick broad-bean sauce, 10-12 parts of orange juice, 1-2 parts of artemisia ordosica, 2-3 parts of ginger charcoal, 3-4 parts of lychnis coronata thunb, 1-2 parts of begonia palmate, 2-3 parts of semen cuscutae, 3.5-4 parts of lily, 1-2 parts of bitter bamboo leaf and 15-18 parts of soya-bean oil. According to the loach-flavor dehydrated potato chips, the thick broad-bean sauce is added to season so that the loach-flavor dehydrated potato chips have unique flavor with aroma overflowing; meanwhile, the loaches are added so that the delicate flavor is enough; furthermore, various Chinese herbal medicine components are added so that the loach-flavor dehydrated potato chips have the effects of clearing heat and relieving fidgetiness, warming the lung and the spleen, tonifying the kidney to arrest spontaneous emission, and nourishing the liver to improve visual acuity.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of dehydrated vegetables, relate in particular to a kind of loach local flavor dehydrated potato flake and preparation method thereof.
Background technology
Dehydrated vegetables be by fresh vegetables through processing and fabricatings such as washing, oven dry, slough a kind of dry vegetalbe of making after most of moisture in vegetables.At present, the dehydrated vegetables of selling on market is of a great variety, but does not have health care, can not meet the growing consumption demand of consumer.
Summary of the invention
The object of this invention is to provide a kind of loach local flavor dehydrated potato flake and preparation method thereof, the present invention has delicious flavour, nutritious feature.
The technical solution adopted in the present invention is:
A local flavor dehydrated potato flake, is characterized in that being made by the raw material of following weight portion:
Potato 180-200, loach 14-16, proteinase-10 .1-0.2, spirulina powder 8-10, thick broad-bean sauce 35-40, orange juice 10-12, black sand sagebrush (Artemisia filifolia) 1-2, ginger charcoal 2-3, cut summer sieve 3-4, Begonia pedatifida 1-2, seed of Chinese dodder 2-3, lily 3.5-4, Bitter Bamboo Leaf 1-2, soya-bean oil 15-18.
The preparation method of described loach local flavor dehydrated potato flake, is characterized in that comprising the following steps:
(1) loach is added to 2-3 water making beating doubly, add protease, at 35-40 ℃, standing 4-5 hour, is hydrolyzed, then is heated to 100 ℃, the standing 10-15 minute of constant temperature, and the enzyme that goes out, gained material and orange juice merge, and obtain nutrient solution;
(2) by black sand sagebrush (Artemisia filifolia), ginger charcoal, cut summer sieve, Begonia pedatifida, the seed of Chinese dodder, lily, Bitter Bamboo Leaf and pulverize, join in thick broad-bean sauce stewing 20-25 minute processed at 80-90 ℃;
(3) potato stripping and slicing is sent in pot, little fire stir-fries, and sprays nutrient solution simultaneously, fry to dry be discharging, then send into food steamer, take out after steaming 20-25 minute, smash into mud, add spirulina powder, step (2) gained material, mix thoroughly.
(4) step (3) gained material is sent in mould and cut into slices after compacting, then soya-bean oil in potato chips surface brush, sends in baking oven, dries discharging while being down to 8-9% to water content, obtains.
Beneficial effect of the present invention is:
The present invention has added thick broad-bean sauce and has carried out seasoning, makes unique flavor of the present invention, suffuses an exquisite fragrance all around, meanwhile, in the present invention, add loach, made delicate flavour of the present invention pure, in addition, the present invention contains multiple medicinal herb components, the effect that have clearing heat and relieving fidgetness, warm lung temperature spleen, tonifying kidney and benefiting sperm, nourishes the liver to improve visual acuity.
The specific embodiment
A local flavor dehydrated potato flake, it is characterized in that by following weight portion (kilogram) raw material make:
Potato 180, loach 16, proteinase-10 .2, spirulina powder 10, thick broad-bean sauce 40, orange juice 10, black sand sagebrush (Artemisia filifolia) 2, ginger charcoal 2, cut summer sieve 4, Begonia pedatifida 2, the seed of Chinese dodder 2, lily 3.5, Bitter Bamboo Leaf 2, soya-bean oil 18.
The preparation method of described loach local flavor dehydrated potato flake, comprises the following steps:
(1) loach is added to 2-3 water making beating doubly, add protease, at 35-40 ℃, standing 4-5 hour, is hydrolyzed, then is heated to 100 ℃, the standing 10-15 minute of constant temperature, and the enzyme that goes out, gained material and orange juice merge, and obtain nutrient solution;
(2) by black sand sagebrush (Artemisia filifolia), ginger charcoal, cut summer sieve, Begonia pedatifida, the seed of Chinese dodder, lily, Bitter Bamboo Leaf and pulverize, join in thick broad-bean sauce stewing 20-25 minute processed at 80-90 ℃;
(3) potato stripping and slicing is sent in pot, little fire stir-fries, and sprays nutrient solution simultaneously, fry to dry be discharging, then send into food steamer, take out after steaming 20-25 minute, smash into mud, add spirulina powder, step (2) gained material, mix thoroughly.
(4) step (3) gained material is sent in mould and cut into slices after compacting, then soya-bean oil in potato chips surface brush, sends in baking oven, dries discharging while being down to 8-9% to water content, obtains.
Claims (2)
1. a loach local flavor dehydrated potato flake, is characterized in that being made by the raw material of following weight portion:
Potato 180-200, loach 14-16, proteinase-10 .1-0.2, spirulina powder 8-10, thick broad-bean sauce 35-40, orange juice 10-12, black sand sagebrush (Artemisia filifolia) 1-2, ginger charcoal 2-3, cut summer sieve 3-4, Begonia pedatifida 1-2, seed of Chinese dodder 2-3, lily 3.5-4, Bitter Bamboo Leaf 1-2, soya-bean oil 15-18.
2. the preparation method of loach local flavor dehydrated potato flake according to claim 1, is characterized in that comprising the following steps:
(1) loach is added to 2-3 water making beating doubly, add protease, at 35-40 ℃, standing 4-5 hour, is hydrolyzed, then is heated to 100 ℃, the standing 10-15 minute of constant temperature, and the enzyme that goes out, gained material and orange juice merge, and obtain nutrient solution;
(2) by black sand sagebrush (Artemisia filifolia), ginger charcoal, cut summer sieve, Begonia pedatifida, the seed of Chinese dodder, lily, Bitter Bamboo Leaf and pulverize, join in thick broad-bean sauce stewing 20-25 minute processed at 80-90 ℃;
(3) potato stripping and slicing is sent in pot, little fire stir-fries, and sprays nutrient solution simultaneously, fry to dry be discharging, then send into food steamer, take out after steaming 20-25 minute, smash into mud, add spirulina powder, step (2) gained material, mix thoroughly;
(4) step (3) gained material is sent in mould and cut into slices after compacting, then soya-bean oil in potato chips surface brush, sends in baking oven, dries discharging while being down to 8-9% to water content, obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310448615.6A CN103535665A (en) | 2013-09-28 | 2013-09-28 | Loach-flavor dehydrated potato chips and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310448615.6A CN103535665A (en) | 2013-09-28 | 2013-09-28 | Loach-flavor dehydrated potato chips and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103535665A true CN103535665A (en) | 2014-01-29 |
Family
ID=49959828
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310448615.6A Pending CN103535665A (en) | 2013-09-28 | 2013-09-28 | Loach-flavor dehydrated potato chips and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103535665A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397628A (en) * | 2014-11-19 | 2015-03-11 | 黄存英 | Processing method of sauce-flavored potato chips |
| CN104431881A (en) * | 2014-11-19 | 2015-03-25 | 黄存英 | Processing method of spicy potato chips |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233937A (en) * | 2008-02-04 | 2008-08-06 | 江南大学 | A kind of preparation method of loach selenium-enriched active peptide nutrient solution or nutrient powder |
| 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 |
| CN102754795A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Orange potato chips and preparation method thereof |
| CN102754790A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Almond chip and making method thereof |
-
2013
- 2013-09-28 CN CN201310448615.6A patent/CN103535665A/en active Pending
Patent Citations (4)
| 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 |
| CN101233937A (en) * | 2008-02-04 | 2008-08-06 | 江南大学 | A kind of preparation method of loach selenium-enriched active peptide nutrient solution or nutrient powder |
| CN102754795A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Orange potato chips and preparation method thereof |
| CN102754790A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Almond chip and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 游丽君 等: "不同酶水解泥鳅蛋白的特性研究", 《四川大学学报( 工程科学版)》, vol. 40, no. 1, 31 January 2008 (2008-01-31), pages 74 - 80 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397628A (en) * | 2014-11-19 | 2015-03-11 | 黄存英 | Processing method of sauce-flavored potato chips |
| CN104431881A (en) * | 2014-11-19 | 2015-03-25 | 黄存英 | Processing method of spicy potato chips |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140129 |
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| RJ01 | Rejection of invention patent application after publication |