CN103798604A - Spicy and hot potato chips and preparation method thereof - Google Patents

Spicy and hot potato chips and preparation method thereof Download PDF

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Publication number
CN103798604A
CN103798604A CN201410028589.6A CN201410028589A CN103798604A CN 103798604 A CN103798604 A CN 103798604A CN 201410028589 A CN201410028589 A CN 201410028589A CN 103798604 A CN103798604 A CN 103798604A
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China
Prior art keywords
powder
potato chips
water
spicy
preparation
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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
Application number
CN201410028589.6A
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Chinese (zh)
Inventor
朱敏
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ANHUI JIASHILE FOOD PROCESSING Co Ltd
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ANHUI JIASHILE FOOD PROCESSING Co Ltd
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Application filed by ANHUI JIASHILE FOOD PROCESSING Co Ltd filed Critical ANHUI JIASHILE FOOD PROCESSING Co Ltd
Priority to CN201410028589.6A priority Critical patent/CN103798604A/en
Publication of CN103798604A publication Critical patent/CN103798604A/en
Pending legal-status Critical Current

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    • 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
    • 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
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses spicy and hot potato chips and a preparation method thereof. The spicy and hot potato chips are prepared from potato whole powder, corn flour, wheat germ, white sesame seed powder, lemon, nard, fennel, Florists Chrysould likehemum, bighead atractylodes rhizome, roselle, peanut oil, low sodium salt, white sugar, aginomoto, paprika powder, and dried red pepper powder. The spicy and hot potato chips have the beneficial effects of being unique in taste, healthy, nutritious and convenient to eat and being additionally provided with the wheat germ; the preparation method has the beneficial effects of being simple in process, low in investment, fast in effectiveness, convenient to popularize and applicable to standardization, normalization and industrialization production, and the technology is easily mastered.

Description

A kind of spicy potato chips and preparation method thereof
Invention field
The present invention relates to food processing field, relate to or rather a kind of potato chips and preparation method thereof.
Background technology
Along with leisure food kind is more and more abundanter, leisure food is becoming the necessary article in people's daily life gradually.Leisure food is also a class of fast-moving consumer goods in fact, is the food of eating in the time of people's leisure, rest.Leisure food is being promoted gradually becomes the daily essential consumer goods of the common people, and along with the raising of expanding economy and the level of consumption, consumer constantly increases for the demand of leisure food quantity and quality.In the field of leisure food, potato is one of most popular raw material.Wherein stackable potato chip because of its sharp and clear mouthfeel and diversified taste very popular.Along with the prosperity of leisure food consumption, more people has been placed on the starting point healthy and nutrition aspect.Present leisure food production firm is publicizing leisure food can become a part for meals in a healthy and balanced way---and the leisure food of low in calories, low fat, low sugar is the main flow of new product development from now on.Raw material using food materials such as various fruits, vegetables, coarse cereals as leisure food, adopts the processing mode of health environment-friendly more such as boiling, baking, when keeping delicious mouthfeel, makes it be more conducive to people's health.Main raw material(s) in the present invention---wheat embryo, to the mystery effect of health, is recognized the world over.It not only contains comprehensively, enriches balanced nutrition, and often the edible heart that can keep human body, blood, bone, muscle, neural function are normal.Along with the development of leisure food industry and the raising of people's living standard, leisure food will be pressed close to people's life more.
Summary of the invention
The object of the invention is to be to provide a kind of spicy potato chips and preparation method thereof, to increase the kind of potato chips, promote health, enrich people's life.
For addressing this problem, the technical solution used in the present invention is: spicy potato chips are made up of the raw material of following weight portion: potato full-powder 200-210, corn flour 50-53, wheat embryo 42-45, white sesameseed powder 14-15, lemon 8-10, nard 6-8, fennel seeds 12-14, tribute chrysanthemum 5-6, bighead atractylodes rhizome 2-3, roselle 7-8, peanut oil 14-15, Cardia Salt 10-12, white sugar 8-10, monosodium glutamate 6-8, zanthoxylum powder 5-6, chilli powder 7-8, nourishing additive agent 5-6, water are appropriate.Wherein nourishing additive agent is made up of the raw material of following weight portion: pumpkin powder 30-32, ginger powder 14-15, green tea powder 8-10, Shell of Water Chestnut 4-5, saline cistanche 8-10, charred FRUCTUS CRATAEGI 1-2, sunflower stem pith 5-6, Chinese chestnut leaf 2-3, oldenlandia diffusa 3-4, rhizoma dioscoreae nipponicae 5-6, pilose antler 6-8, water are appropriate.
Spicy potato chips preparation process of the present invention is carried out according to the following steps:
(1) wheat embryo abrasive dust, mixes with potato full-powder, corn flour, white sesameseed powder, crosses 80 mesh sieves, obtains premix compound material;
(2) lemon is got pulp, and roselle is cleaned, and adds suitable quantity of water polishing pulping, obtains local flavor additive;
(3) nard, fennel seeds, tribute chrysanthemum, the bighead atractylodes rhizome add suitable quantity of water decoction 2-3 time, and each 20-30 minute, merges decoction liquor, and elimination residue obtains health care Chinese medicine extract;
(4) step (1) premix compound material, step (2) local flavor additive, step (3) health care Chinese medicine extract, appropriate water and other residual components mix, and potato chips are made in pressure rolling;
(5) the potato chips two sides that step (4) pressure rolling is made brushes peanut oil, is sent on full-automatic baking line and bakes to crisp;
(6) potato chips that baking is good are cooled to 30-40 ℃, mix and carry out seasoning processing, bag distribution packaging with zanthoxylum powder, chilli powder.
In addition, the preparation method of nourishing additive agent is: Shell of Water Chestnut, saline cistanche, charred FRUCTUS CRATAEGI, sunflower stem pith, Chinese chestnut leaf, oldenlandia diffusa, rhizoma dioscoreae nipponicae, pilose antler are added to suitable quantity of water and decoct 1-2 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and to obtain final product.
Rhizoma dioscoreae nipponicae: Dioscoreaceae yam dioscorea nipponica Dioscorea nipponica Makino, is used as medicine with root-like stock.Excavate spring and autumn, removes crust and fibrous root, and section is dried.
Nard in the present invention, after its root and stem are dry, can be used as the use of medicinal and spices.Smell is pungent, warm, nontoxic.
Beneficial effect of the present invention: the spicy potato chips special taste that the present invention makes, health-nutrition, instant, spy is added with wheat embryo, and technique is simple, and technology is easily grasped, small investment, instant effect, be convenient to generally promote, and is easy to realize standardization, standardization, batch production production.
The specific embodiment
Spicy potato chips, are made up of the raw material of following weight portion (kg):
Potato full-powder 200, corn flour 50, wheat embryo 42, white sesameseed powder 15, lemon 10, nard 8, fennel seeds 12, tribute chrysanthemum 6, the bighead atractylodes rhizome 3, roselle 8, peanut oil 15, Cardia Salt 12, white sugar 10, monosodium glutamate 8, zanthoxylum powder 6, chilli powder 8, nourishing additive agent 5, water are appropriate.
Wherein nourishing additive agent is made up of the raw material of following weight portion (kg): pumpkin powder 30, ginger powder 15, green tea powder 10, Shell of Water Chestnut 5, saline cistanche 8, charred FRUCTUS CRATAEGI 2, sunflower stem pith 6, Chinese chestnut leaf 3, oldenlandia diffusa 4, rhizoma dioscoreae nipponicae 6, pilose antler 8, water are appropriate.
Preparation method, comprises the steps:
(1) wheat embryo abrasive dust, mixes with potato full-powder, corn flour, white sesameseed powder, crosses 80 mesh sieves, obtains premix compound material;
(2) lemon is got pulp, and roselle is cleaned, and adds suitable quantity of water polishing pulping, obtains local flavor additive;
(3) nard, fennel seeds, tribute chrysanthemum, the bighead atractylodes rhizome add suitable quantity of water decoction 3 times, and each 30 minutes, merge decoction liquor, elimination residue obtains health care Chinese medicine extract;
(4) step (1) premix compound material, step (2) local flavor additive, step (3) health care Chinese medicine extract, appropriate water and other residual components mix, and potato chips are made in pressure rolling;
(5) the potato chips two sides that step (4) pressure rolling is made brushes peanut oil, is sent on full-automatic baking line and bakes to crisp;
(6) potato chips that baking is good are cooled to 30 ℃, mix and carry out seasoning processing, bag distribution packaging with zanthoxylum powder, chilli powder.
In addition, the preparation method of nourishing additive agent is: Shell of Water Chestnut, saline cistanche, charred FRUCTUS CRATAEGI, sunflower stem pith, Chinese chestnut leaf, oldenlandia diffusa, rhizoma dioscoreae nipponicae, pilose antler are added to suitable quantity of water and decoct 1 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20 minutes, cooling, spraying is dried, and to obtain final product.

Claims (2)

1. spicy potato chips, it is characterized in that, formed by the raw material of following weight portion: potato full-powder 200-210, corn flour 50-53, wheat embryo 42-45, white sesameseed powder 14-15, lemon 8-10, nard 6-8, fennel seeds 12-14, tribute chrysanthemum 5-6, bighead atractylodes rhizome 2-3, roselle 7-8, peanut oil 14-15, Cardia Salt 10-12, white sugar 8-10, monosodium glutamate 6-8, zanthoxylum powder 5-6, chilli powder 7-8, nourishing additive agent 5-6, water are appropriate; Wherein nourishing additive agent, is made up of the raw material of following weight portion: pumpkin powder 30-32, ginger powder 14-15, green tea powder 8-10, Shell of Water Chestnut 4-5, saline cistanche 8-10, charred FRUCTUS CRATAEGI 1-2, sunflower stem pith 5-6, Chinese chestnut leaf 2-3, oldenlandia diffusa 3-4, rhizoma dioscoreae nipponicae 5-6, pilose antler 6-8, water are appropriate; Preparation method is: Shell of Water Chestnut, saline cistanche, charred FRUCTUS CRATAEGI, sunflower stem pith, Chinese chestnut leaf, oldenlandia diffusa, rhizoma dioscoreae nipponicae, pilose antler are added to suitable quantity of water and decoct 1-2 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and to obtain final product.
2. according to the preparation method of the spicy potato chips described in claim l, it is characterized in that: comprise the steps:
(1) wheat embryo abrasive dust, mixes with potato full-powder, corn flour, white sesameseed powder, crosses 80 mesh sieves, obtains premix compound material;
(2) lemon is got pulp, and roselle is cleaned, and adds suitable quantity of water polishing pulping, obtains local flavor additive;
(3) nard, fennel seeds, tribute chrysanthemum, the bighead atractylodes rhizome add suitable quantity of water decoction 2-3 time, and each 20-30 minute, merges decoction liquor, and elimination residue obtains health care Chinese medicine extract;
(4) step (1) premix compound material, step (2) local flavor additive, step (3) health care Chinese medicine extract, appropriate water and other residual components mix, and potato chips are made in pressure rolling;
(5) the potato chips two sides that step (4) pressure rolling is made brushes peanut oil, is sent on full-automatic baking line and bakes to crisp;
(6) potato chips that baking is good are cooled to 30-40 ℃, mix and carry out seasoning processing, bag distribution packaging with zanthoxylum powder, chilli powder.
CN201410028589.6A 2014-01-22 2014-01-22 Spicy and hot potato chips and preparation method thereof Pending CN103798604A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410028589.6A CN103798604A (en) 2014-01-22 2014-01-22 Spicy and hot potato chips and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410028589.6A CN103798604A (en) 2014-01-22 2014-01-22 Spicy and hot potato chips and preparation method thereof

Publications (1)

Publication Number Publication Date
CN103798604A true CN103798604A (en) 2014-05-21

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104286758A (en) * 2014-09-24 2015-01-21 陈守卫 Spicy purple sweet potato slices and preparation method thereof
CN105029265A (en) * 2015-06-30 2015-11-11 安徽鸿泰食品有限公司 Puffing blank for broccoli stem

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1505975A (en) * 2002-12-09 2004-06-23 夏斯兵 Production process of crisp sweet potato chip without being fried
CN101380089A (en) * 2008-10-16 2009-03-11 李盛泉 Processing method of oil-free fresh potato flakes
CN102613511A (en) * 2012-03-20 2012-08-01 昆明理工大学 Potato chips with Termitomyces albuminosus and making method thereof
CN102754797A (en) * 2012-06-25 2012-10-31 芜湖市祥荣食品有限公司 Red date potato chips and preparation method thereof
CN102763821A (en) * 2012-06-28 2012-11-07 张静 Manufacture method of spicy chips

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1505975A (en) * 2002-12-09 2004-06-23 夏斯兵 Production process of crisp sweet potato chip without being fried
CN101380089A (en) * 2008-10-16 2009-03-11 李盛泉 Processing method of oil-free fresh potato flakes
CN102613511A (en) * 2012-03-20 2012-08-01 昆明理工大学 Potato chips with Termitomyces albuminosus and making method thereof
CN102754797A (en) * 2012-06-25 2012-10-31 芜湖市祥荣食品有限公司 Red date potato chips and preparation method thereof
CN102763821A (en) * 2012-06-28 2012-11-07 张静 Manufacture method of spicy chips

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104286758A (en) * 2014-09-24 2015-01-21 陈守卫 Spicy purple sweet potato slices and preparation method thereof
CN105029265A (en) * 2015-06-30 2015-11-11 安徽鸿泰食品有限公司 Puffing blank for broccoli stem

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Application publication date: 20140521