CN103704640A - Fried purple chip with spicy flavor and preparation method thereof - Google Patents
Fried purple chip with spicy flavor and preparation method thereof Download PDFInfo
- Publication number
- CN103704640A CN103704640A CN201310701461.7A CN201310701461A CN103704640A CN 103704640 A CN103704640 A CN 103704640A CN 201310701461 A CN201310701461 A CN 201310701461A CN 103704640 A CN103704640 A CN 103704640A
- Authority
- CN
- China
- Prior art keywords
- fried
- preparation
- parts
- french fries
- fried purple
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 title abstract 4
- 235000019634 flavors Nutrition 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 11
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 239000010647 garlic oil Substances 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000012020 french fries Nutrition 0.000 claims description 31
- 235000019654 spicy taste Nutrition 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 2
- 235000002634 Solanum Nutrition 0.000 abstract 1
- 241000207763 Solanum Species 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000004976 Solanum vernei Nutrition 0.000 description 4
- 241000352057 Solanum vernei Species 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 240000005717 Dioscorea alata Species 0.000 description 1
- 235000002723 Dioscorea alata Nutrition 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L19/105—Sweet potatoes
-
- 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
Abstract
The invention discloses a fried purple chip with a spicy flavor and a preparation method thereof, and relates to a small food and a preparation method thereof. The fried purple chip with the spicy flavor is characterized by comprising the following raw materials in parts by weight: 95-100 parts of purple chips, and following seasoners: 2-4 parts of pepper powder, 3-6 parts of chilli powder, 1-2 parts of scallion oil, 1-2 parts of garlic oil, 2-3 parts of aginomoto, 2-3 parts of salt, and 0.5-1.5 parts of white sugar. The preparation method comprises the following steps: a) making the fried purple chips, namely cleaning fresh solanum tuberdsm, slicing and cutting with a machine, slitting, cleaning, freezing, frying, and fishing out; b) making the seasoners, weighting the seasoners according to parts by weight, and mixing the seasoners; c) mixing the fried purple chip with the seasoners; d) metering and packaging. The preparation method is advanced in technology, high in production efficiency, healthful and practical, and the fried purple chip with the spicy flavor is spicy, fragrant and sweet, crispy in taste, abundant in nutrient, and beneficial to marketing.
Description
Technical field
The present invention relates to pot foods and preparation method, more specifically relate to the fried purple French fries of a kind of spicy taste and preparation method.
Background technology
Purple potato ginseng potato just by name Dioscorea alata Linn, is again black potato, and potato meat is purple to darkviolet.It,, except having the nutritional labeling of common Ipomoea batatas, is also rich in selenium element and anthocyanidin.Purple sweet potato is one of primary raw material of anthocyanidin.Purple potato can be processed into a lot of products, and purple French fries are one of products.Purple French fries are to take purple potato as raw material, through cooking peeling, slitting shape or stripping and slicing shape, natural drying or baking, form.Existing purple French fries processing falls behind, and production efficiency is low, unhygienic, and taste is single, has a strong impact on the dry market of purple potato.For this reason, need to be explored purple French fries and the preparation method of new varieties, to meet the demand in market.
Summary of the invention
Object of the present invention: provide a kind of spicy taste fried purple French fries; The preparation method of the fried purple French fries of a kind of spicy taste is provided.
Technical scheme of the present invention is: the preparation method of the fried purple French fries of a kind of spicy taste, it is characterized in that, its weight ratio is: purple French fries 95-100 part, main flavoring: zanthoxylum powder 2-4 part, chilli powder 3-6 part, scallion oil 1-2 part, garlic oil 1-2 part, monosodium glutamate 2-3 part, salt 2-3 part, white sugar 0.5-1.5 part, its preparation method is:
A) fried purple French fries are made: light violet potato-cleaning-mechanical slicing and slitting-poach-cleaning-freezing-fried-pull out;
B) flavoring is made: take by weight flavoring, blend flavouring;
C) fried purple French fries and flavoring for mixture;
D) metering, packing.
Flavoring described in it also has pepper powder 1-2 part, chickens' extract 3-5 part.
In the preparation method of the described fried purple French fries of spicy taste, described freezing temperature is-25 ℃, and the freezing time is 14-16 hour; Described frying temperature is 95-100 ℃, and the fried time is 35-45 minute.
According to the preparation method of the above-mentioned fried purple French fries of spicy taste, just can produce the fried purple French fries of a kind of spicy taste of the present invention.
Beneficial effect of the present invention: preparation method's technique of the fried purple French fries of a kind of spicy taste of the present invention is advanced, production efficiency is high, health, practicality, spicy fragrant and sweet, the mouthfeel delicious and crisp, nutritious of the fried purple French fries of spicy taste that its preparation method is produced, the sale in favourable market.
The specific embodiment
Below by embodiment, the present invention is further illustrated.
Embodiment
The fried purple French fries of a kind of spicy taste and preparation method, its weight ratio is: purple French fries 95-100 kilogram, main flavoring: zanthoxylum powder 2-4 kilogram, chilli powder 3-6 kilogram, scallion oil 1-2 kilogram, garlic oil 1-2 kilogram, monosodium glutamate 2-3 kilogram, salt 2-3 kilogram, white sugar 0.5-1.5 kilogram, its preparation method is: a) fried purple French fries are made: light violet potato-cleaning-mechanical slicing and slitting-poach-cleaning-freezing-fried-pull out; B) flavoring is made: kilogram take by weight flavoring, blend flavouring; C) fried purple French fries and flavoring for mixture; D) metering, packing.Flavoring described in it also has pepper powder 1-2 kilogram, chickens' extract 3-5 kilogram; Described freezing temperature is-25 ℃, and the freezing time is 14-16 hour; Described frying temperature is 95-100 ℃, and the fried time is 35-45 minute.
According to the preparation method of the above-mentioned fried purple French fries of spicy taste, just can produce the fried purple French fries of a kind of spicy taste of the present invention.
Claims (4)
1. the preparation method of the fried purple French fries of spicy taste, it is characterized in that, its weight ratio is: purple French fries 95-100 part, main flavoring: zanthoxylum powder 2-4 part, chilli powder 3-6 part, scallion oil 1-2 part, garlic oil 1-2 part, monosodium glutamate 2-3 part, salt 2-3 part, white sugar 0.5-1.5 part, its preparation method is:
A) fried purple French fries are made: light violet potato-cleaning-mechanical slicing and slitting-poach-cleaning-freezing-fried-pull out;
B) flavoring is made: take by weight flavoring, blend flavouring;
C) fried purple French fries and flavoring for mixture;
D) metering, packing.
2. by the preparation method of the fried purple French fries of spicy taste claimed in claim 1, it is characterized in that, described flavoring also has pepper powder 1-2 part, chickens' extract 3-5 part.
3. by the preparation method of the fried purple French fries of spicy taste described in claim 1 or 2, it is characterized in that, described freezing temperature is-25 ℃, and the freezing time is 14-16 hour; Described frying temperature is 95-100 ℃, and the fried time is 35-45 minute.
4. the fried purple French fries of spicy taste, is characterized in that, it is obtained by the preparation method of the fried purple French fries of spicy taste described in claim 1,2 or 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310701461.7A CN103704640A (en) | 2013-12-19 | 2013-12-19 | Fried purple chip with spicy flavor and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310701461.7A CN103704640A (en) | 2013-12-19 | 2013-12-19 | Fried purple chip with spicy flavor and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103704640A true CN103704640A (en) | 2014-04-09 |
Family
ID=50398312
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310701461.7A Pending CN103704640A (en) | 2013-12-19 | 2013-12-19 | Fried purple chip with spicy flavor and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704640A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876725A (en) * | 2016-04-15 | 2016-08-24 | 重庆品有农业发展有限公司 | Oily and crisp passion fruit powder and preparation method thereof |
| CN106616643A (en) * | 2016-12-09 | 2017-05-10 | 广西大学 | Fresh cassava chip and preparation method thereof |
-
2013
- 2013-12-19 CN CN201310701461.7A patent/CN103704640A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876725A (en) * | 2016-04-15 | 2016-08-24 | 重庆品有农业发展有限公司 | Oily and crisp passion fruit powder and preparation method thereof |
| CN106616643A (en) * | 2016-12-09 | 2017-05-10 | 广西大学 | Fresh cassava chip and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140409 |
|
| WD01 | Invention patent application deemed withdrawn after publication |