CN104366371A - Method for producing sweet potato chips with spiced salt - Google Patents
Method for producing sweet potato chips with spiced salt Download PDFInfo
- Publication number
- CN104366371A CN104366371A CN201410628099.XA CN201410628099A CN104366371A CN 104366371 A CN104366371 A CN 104366371A CN 201410628099 A CN201410628099 A CN 201410628099A CN 104366371 A CN104366371 A CN 104366371A
- Authority
- CN
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- Prior art keywords
- foam
- ipomoea batatas
- sweet potato
- take out
- frying
- 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
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 41
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 41
- 150000003839 salts Chemical class 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 239000006260 foam Substances 0.000 claims description 40
- 239000003921 oil Substances 0.000 claims description 12
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 4
- 244000061520 Angelica archangelica Species 0.000 claims description 4
- 235000017965 Asarum canadense Nutrition 0.000 claims description 4
- 235000003717 Boswellia sacra Nutrition 0.000 claims description 4
- 240000007551 Boswellia serrata Species 0.000 claims description 4
- 235000012035 Boswellia serrata Nutrition 0.000 claims description 4
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 235000000385 Costus speciosus Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 239000004863 Frankincense Substances 0.000 claims description 4
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 4
- 244000062250 Kaempferia rotunda Species 0.000 claims description 4
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 241000606265 Valeriana jatamansi Species 0.000 claims description 4
- 235000014687 Zingiber zerumbet Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000000571 coke Substances 0.000 claims description 4
- 238000001704 evaporation Methods 0.000 claims description 4
- 230000008020 evaporation Effects 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 4
- 238000002386 leaching Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 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 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000010499 rapseed oil Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 2
- 241000207782 Convolvulaceae Species 0.000 description 1
- 241001573881 Corolla Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010014561 Emphysema Diseases 0.000 description 1
- 235000021506 Ipomoea Nutrition 0.000 description 1
- 241000207783 Ipomoea Species 0.000 description 1
- 244000178870 Lavandula angustifolia Species 0.000 description 1
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000001102 lavandula vera Substances 0.000 description 1
- 235000018219 lavender Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000004224 protection Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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 relates to a method for producing sweet potato chips with spiced salt, relating to the technical field of processing of foods. The method disclosed by the invention comprises the following steps: processing sweet potatoes after cleaning and slicing, then, mixing the sweet potatoes with prepared seasoning powder, frying, and then, roasting and cooling. Because of being prepared from natural seasoning raw materials, the sweet potato chips with spiced salt disclosed by the invention are free from harm to a human body, high in nutritional value, reasonable in formula, scientific to process and convenient to eat, and are capable of increasing immunity of people if being taken for a long time.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of preparation method of spiced salt sweet potato stripe.
Background technology
Ipomoea batatas original name Ipomoea tubular flower order, Convolvulaceae annual herb plant, blade is generally width egg shape, long 4-13 centimetre, wide 3-13 centimetre, corolla pink, white, lavender or purple, mitriform or funnel-form, long 3-4 centimetre, capsule is avette or oblate, has false dissepiment, is divided into Room 4.Ipomoea batatas is rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials, sugary 1.5%-5%.There is the effect such as anticancer, cardioprotection, prevention pulmonary emphysema, diabetes, fat-reducing, beauty treatment; there is the reputation of " life prolonging food "; Ipomoea batatas reality edible in be all generally as edible on food dining table; carry out by Ipomoea batatas non-staple food that deep processing does and leisure food relatively less; therefore; cannot reach instant edible, the value of Ipomoea batatas itself can not be fully played.
Summary of the invention
It is high that technical problem to be solved by this invention is to provide a kind of nutrient, and mouthfeel is good, is conducive to the preparation method of healthy spiced salt sweet potato stripe.
Technical problem to be solved by this invention realizes by the following technical solutions:
A preparation method for spiced salt sweet potato stripe, is characterized in that: comprise the following steps,
A, select fresh Ipomoea batatas, peeling, is cut into strip, cleans up;
B, select an iron pan to add the hot water of 50-60 DEG C, the whole of the Ipomoea batatas after slitting are put into wherein, after 20min is scalded in leaching, take out, for subsequent use;
C, get 10 parts, Chinese prickly ash and put when frying to coke yellow in people's pot, add rape oil 6-8 part and monosodium glutamate 5-7 part, continue the 20min that stir-fries, take out, pulverize;
D, take food salt 15 parts and put into pot, it is dry to fry moisture evaporation, adds pepper powder 5-6 part and mixes taking-up thoroughly;
E, the Chinese prickly ash pulverized and fine salt to be put together, after mixing, then add ten face powder 5-7 parts mixings and obtain toppings, for subsequent use.
Ten described face powders are: anistree foam 1-2g, fennel foam 1-2g, garlic foam 2-3g, cloves foam 1-2g, cassia bark foam 1-2g, root of Chinese wild ginger foam 2-3g, dried orange peel foam 1-2g, root of Dahurain angelica foam 1-2g, frankincense foam 1-2g and kaempferia galamga foam 1-2g mix together.
F, the strip Ipomoea batatas of taking out in step b is put into boiling oil cauldron viscous oil after after take out, be then with oil to sprinkle flour, continue twice-cooked stir-frying frying until well-done rear taking-up,
G, the toppings in step e are crossed 100 mesh sieves, obtain fine powder, then fine powder is evenly spread on the strip Ipomoea batatas of taking out in step f, Ipomoea batatas is being put into baking box, after 150-160 DEG C of baking 20min, take out;
H, until step g sweet potato stripe cooling after, gas flush packaging.
The invention has the beneficial effects as follows: what the present invention adopted is all natural Seasoning Ingredients, is safe from harm, is of high nutritive value, rational formula to human body, science is processed, and instant edible, eat for a long time, the immunocompetence of people can be improved.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A preparation method for spiced salt sweet potato stripe, comprises the following steps,
A, select fresh Ipomoea batatas, peeling, is cut into strip, cleans up;
B, select an iron pan to add the hot water of 50-60 DEG C, the whole of the Ipomoea batatas after slitting are put into wherein, after 20min is scalded in leaching, take out, for subsequent use;
C, get 10 parts, Chinese prickly ash and put when frying to coke yellow in people's pot, add rape oil 6 parts and monosodium glutamate 5 parts, continue the 20min that stir-fries, take out, pulverize;
D, take food salt 15 parts and put into pot, it is dry to fry moisture evaporation, adds pepper powder 5 parts and mixes taking-up thoroughly;
E, the Chinese prickly ash pulverized and fine salt to be put together, after mixing, then add the 5 parts of mixings of ten face powders and obtain toppings, for subsequent use.
Ten described face powders are: anistree foam 1g, fennel foam 1g, garlic foam 2g, cloves foam 1g, cassia bark foam 1g, root of Chinese wild ginger foam 2g, dried orange peel foam 1g, root of Dahurain angelica foam 1g, frankincense foam 1g and kaempferia galamga foam 1g mix together.
F, the strip Ipomoea batatas of taking out in step b is put into boiling oil cauldron viscous oil after after take out, be then with oil to sprinkle flour, continue twice-cooked stir-frying frying until well-done rear taking-up,
G, the toppings in step e are crossed 100 mesh sieves, obtain fine powder, then fine powder is evenly spread on the strip Ipomoea batatas of taking out in step f, Ipomoea batatas is being put into baking box, after 150-160 DEG C of baking 20min, take out;
H, until step g sweet potato stripe cooling after, gas flush packaging.
Embodiment 2
A preparation method for spiced salt sweet potato stripe, comprises the following steps,
A, select fresh Ipomoea batatas, peeling, is cut into strip, cleans up;
B, select an iron pan to add the hot water of 50-60 DEG C, the whole of the Ipomoea batatas after slitting are put into wherein, after 20min is scalded in leaching, take out, for subsequent use;
C, get 10 parts, Chinese prickly ash and put when frying to coke yellow in people's pot, add rape oil 7 parts and monosodium glutamate 6 parts, continue the 20min that stir-fries, take out, pulverize;
D, take food salt 15 parts and put into pot, it is dry to fry moisture evaporation, adds pepper powder 5.5 parts and mixes taking-up thoroughly;
E, the Chinese prickly ash pulverized and fine salt to be put together, after mixing, then add the 6 parts of mixings of ten face powders and obtain toppings, for subsequent use.
Ten described face powders are: anistree foam 1.5g, fennel foam 1.5g, garlic foam 2.5g, cloves foam 1.5g, cassia bark foam 1.5g, root of Chinese wild ginger foam 2.5g, dried orange peel foam 1.5g, root of Dahurain angelica foam 1.5g, frankincense foam 1.5g and kaempferia galamga foam 1.5g mix together.
F, the strip Ipomoea batatas of taking out in step b is put into boiling oil cauldron viscous oil after after take out, be then with oil to sprinkle flour, continue twice-cooked stir-frying frying until well-done rear taking-up,
G, the toppings in step e are crossed 100 mesh sieves, obtain fine powder, then fine powder is evenly spread on the strip Ipomoea batatas of taking out in step f, Ipomoea batatas is being put into baking box, after 150-160 DEG C of baking 20min, take out;
H, until step g sweet potato stripe cooling after, gas flush packaging.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (1)
1. a preparation method for spiced salt sweet potato stripe, is characterized in that: comprise the following steps,
A, select fresh Ipomoea batatas, peeling, is cut into strip, cleans up;
B, select an iron pan to add the hot water of 50-60 DEG C, the whole of the Ipomoea batatas after slitting are put into wherein, after 20min is scalded in leaching, take out, for subsequent use;
C, get 10 parts, Chinese prickly ash and put when frying to coke yellow in people's pot, add rape oil 6-8 part and monosodium glutamate 5-7 part, continue the 20min that stir-fries, take out, pulverize;
D, take food salt 15 parts and put into pot, it is dry to fry moisture evaporation, adds pepper powder 5-6 part and mixes taking-up thoroughly;
E, the Chinese prickly ash pulverized and fine salt to be put together, after mixing, then add ten face powder 5-7 parts mixings and obtain toppings, for subsequent use.
Ten described face powders are: anistree foam 1-2g, fennel foam 1-2g, garlic foam 2-3g, cloves foam 1-2g, cassia bark foam 1-2g, root of Chinese wild ginger foam 2-3g, dried orange peel foam 1-2g, root of Dahurain angelica foam 1-2g, frankincense foam 1-2g and kaempferia galamga foam 1-2g mix together.
F, the strip Ipomoea batatas of taking out in step b is put into boiling oil cauldron viscous oil after after take out, be then with oil to sprinkle flour, continue twice-cooked stir-frying frying until well-done rear taking-up,
G, the toppings in step e are crossed 100 mesh sieves, obtain fine powder, then fine powder is evenly spread on the strip Ipomoea batatas of taking out in step f, Ipomoea batatas is being put into baking box, after 150-160 DEG C of baking 20min, take out;
H, until step g sweet potato stripe cooling after, gas flush packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410628099.XA CN104366371A (en) | 2014-11-10 | 2014-11-10 | Method for producing sweet potato chips with spiced salt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410628099.XA CN104366371A (en) | 2014-11-10 | 2014-11-10 | Method for producing sweet potato chips with spiced salt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366371A true CN104366371A (en) | 2015-02-25 |
Family
ID=52545762
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410628099.XA Pending CN104366371A (en) | 2014-11-10 | 2014-11-10 | Method for producing sweet potato chips with spiced salt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104366371A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1390478A (en) * | 2002-07-03 | 2003-01-15 | 杨兆顺 | Flavouring for stuffing and dish |
| JP2007267724A (en) * | 2006-03-06 | 2007-10-18 | Kao Corp | Powder seasoning |
| CN101199333A (en) * | 2006-12-12 | 2008-06-18 | 刘晓东 | Delicious sweet potato stripe |
| CN102960660A (en) * | 2012-12-13 | 2013-03-13 | 张红军 | Preparation method of fried potatoes |
| CN103005331A (en) * | 2012-12-14 | 2013-04-03 | 青岛汉河药业有限公司 | Spicy dry purple potato and preparation method thereof |
| CN103689486A (en) * | 2013-12-25 | 2014-04-02 | 聂俊 | Spiced salt sweet potato chips |
| CN104187870A (en) * | 2014-07-22 | 2014-12-10 | 安徽富煌三珍食品集团有限公司 | Preparation method of instant opened lobster meat ball product |
-
2014
- 2014-11-10 CN CN201410628099.XA patent/CN104366371A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1390478A (en) * | 2002-07-03 | 2003-01-15 | 杨兆顺 | Flavouring for stuffing and dish |
| JP2007267724A (en) * | 2006-03-06 | 2007-10-18 | Kao Corp | Powder seasoning |
| CN101199333A (en) * | 2006-12-12 | 2008-06-18 | 刘晓东 | Delicious sweet potato stripe |
| CN102960660A (en) * | 2012-12-13 | 2013-03-13 | 张红军 | Preparation method of fried potatoes |
| CN103005331A (en) * | 2012-12-14 | 2013-04-03 | 青岛汉河药业有限公司 | Spicy dry purple potato and preparation method thereof |
| CN103689486A (en) * | 2013-12-25 | 2014-04-02 | 聂俊 | Spiced salt sweet potato chips |
| CN104187870A (en) * | 2014-07-22 | 2014-12-10 | 安徽富煌三珍食品集团有限公司 | Preparation method of instant opened lobster meat ball product |
Non-Patent Citations (3)
| Title |
|---|
| 孙宝国等: "《香精概论》", 31 March 2006 * |
| 毛羽扬: "《烹饪化学》", 30 April 2010 * |
| 紫毫: "《家庭四季美食》", 31 August 2003 * |
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Application publication date: 20150225 |