CN104543872A - Preparation method for seafood-flavored potato chips - Google Patents
Preparation method for seafood-flavored potato chips Download PDFInfo
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- CN104543872A CN104543872A CN201310494348.6A CN201310494348A CN104543872A CN 104543872 A CN104543872 A CN 104543872A CN 201310494348 A CN201310494348 A CN 201310494348A CN 104543872 A CN104543872 A CN 104543872A
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- potato chips
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- potato
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- 235000013606 potato chips Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 12
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 239000006188 syrup Substances 0.000 claims abstract description 7
- 235000020357 syrup Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 235000014102 seafood Nutrition 0.000 claims description 10
- 235000004976 Solanum vernei Nutrition 0.000 claims description 8
- 241000352057 Solanum vernei Species 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 241000143060 Americamysis bahia Species 0.000 claims description 5
- 239000000835 fiber Substances 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- 240000008415 Lactuca sativa Species 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
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- 210000002615 epidermis Anatomy 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000002203 pretreatment Methods 0.000 claims description 4
- 235000012045 salad Nutrition 0.000 claims description 4
- 229940079827 sodium hydrogen sulfite Drugs 0.000 claims description 4
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000006870 function Effects 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- 241000238557 Decapoda Species 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 239000012466 permeate Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 244000061456 Solanum tuberosum Species 0.000 description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 description 7
- 241000722363 Piper Species 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- LXNHXLLTXMVWPM-UHFFFAOYSA-N Vitamin B6 Natural products CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002605 anti-dotal effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000035568 catharsis Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method for seafood-flavored potato chips. The preparation method is characterized by comprising the following steps: (1) selecting raw materials; (2) pretreating the raw materials; (3) slicing the raw materials, and soaking the raw materials in syrup; (4) putting the potato chips into color protection liquid for color protection; (5) baking; (6) seasoning. According to the potato chips prepared by the preparation method, as the raw materials are soaked in the syrup and the color protection liquid, sugar can permeate into the raw materials; after the products are baked, the appearance and the color of sweet potatoes can be kept original, so that the seafood-flavored potato chips are natural, and taste crispy; due to the seasoning functions of shrimp meat powder, edible salt and the like, the taste of the chips is unique and novel, and the potato chips are healthy and nutritional and are convenient to eat. The process is simple and is easily mastered; standardized and normalized production is easily realized.
Description
Technical field
The present invention relates to foods processing technique, be specifically related to a kind of preparation method of seafood taste potato chips.
Background technology
Potato tubers can be edible, and be important grain, vegetables hold concurrently pharmacologic action, it is nutritious, has the title of " underground apple ".Containing abundant dietary fiber in potato, help promotion gastrointestinal peristalsis, dredging enteron aisle.Potato has antidotal effect.It contains the B family vitamins such as abundant vitamin B1, B2, B6 and pantothenic acid and a large amount of good fiber quality element, also containing nutrients such as trace element, amino acid, protein, fat and high-quality starch.Containing abundant dietary fiber, therefore stomach and intestine are comparatively slow to the absorption of potato, and after edible potato, the time in enteron aisle of resting on many longer than rice, so have more satiety, while can also help to take away some greases and rubbish, has certain catharsis and toxin expelling effect.
In the part chip product of current production, moisture is high, and the mouthfeel of snack food is poor, and form and aspect are dense, tissue is hard.Because the content of starch of potato is high, in current potato chips manufacture craft, adopt microwave film-making, not only can not produce crisp and fragrant and do, and the Starch formation in potato block can be made to send out muscle, be both unfavorable for eating, be also unfavorable for healthy.How to avoid method that is fried or microwave baking, produce unique flavor and outward appearance, form and aspect can keep sweet potato original shape, the potato chips with natural sense are the technical problem to be solved in the present invention.
Summary of the invention
Object of the present invention provides a kind of preparation method of seafood taste potato chips, and outward appearance, form and aspect can keep sweet potato original shape, has the seafood taste potato chips of mouthfeel novelty, health-nutrition.
The technical scheme that the present invention takes is:
A preparation method for seafood taste potato chips, is characterized in that, comprises the following steps:
(1) raw material is selected: select the purple potato that content of starch is high, fiber is few, fresh to be raw material;
(2) raw material pre-treatment: clean purple potato epidermis with brush machine, removes silt impurity, adopts mechanical friction peeling 6-8 min;
(3) cut into slices: send on slicer by the raw material handled well, section is flood 25-35min in the syrup of 15-35 Brix in the pol be made up of according to 2:1 granulated sugar and fructose;
(4) protect look: potato chips are put into colour protecting liquid, control temperature is 90-100 DEG C, protects look 2-3min, then pulls out, drain;
(5) toast: salad oil in the purple sweet potato chips surface brush of airing, put into oven for baking, control temperature 140-155 DEG C, baking 20-25min;
(6) seasoning: Shrimp powder, salt, pepper powder, white granulated sugar are formed flavoring according to weight proportion 10:3:2:1, is sprayed at purple sweet potato chips surface and carries out seasoning, pack.
The potato chips thickness cut out in above-mentioned steps (3) is 1-2mm.
Colour protecting liquid in above-mentioned steps (4) is by citric acid 3 ‰, and sodium hydrogensulfite 3 ‰, the vitamin c solution of 5 ‰, surplus is the mixing material of water composition.
Beneficial effect of the present invention:
The potato chips that the present invention makes are owing to being immersed in syrup and colour protecting liquid, sugar is made to penetrate into inside, after baking, its outward appearance, form and aspect can keep sweet potato original shape, there is natural sense, there is crunchy sensation, the seasoning function of the auxiliary material such as Shrimp powder, salt, make potato chips taste unique novel, health-nutrition, instant.Present invention process is simple, and technology is easily grasped, and is easy to realize standardization, standardization is produced.
Detailed description of the invention
Embodiment 1
A preparation method for seafood taste potato chips, is characterized in that, comprises the following steps:
(1) raw material is selected: select the purple potato that content of starch is high, fiber is few, fresh to be raw material;
(2) raw material pre-treatment: clean purple potato epidermis with brush machine, removes silt impurity, adopts mechanical friction to remove the peel 6 min;
(3) cut into slices: sent on slicer by the raw material handled well, the potato chips thickness cut out is 1-2mm, is flood 35min in the syrup of 20Brix in the pol be made up of according to 2:1 granulated sugar and fructose;
(4) protect look: put into by potato chips by citric acid 3 ‰, sodium hydrogensulfite 3 ‰, the vitamin c solution of 5 ‰, surplus is that in the colour protecting liquid of water composition, control temperature is 95 DEG C, protects look 3min, then pulls out, drain;
(5) toast: salad oil in the purple sweet potato chips surface brush of airing, put into oven for baking, control temperature 145 DEG C, baking 20min;
(6) seasoning: Shrimp powder, salt, pepper powder, white granulated sugar are formed flavoring according to weight proportion 10:3:2:1, is sprayed at purple sweet potato chips surface and carries out seasoning, pack.
Embodiment 2
A preparation method for seafood taste potato chips, is characterized in that, comprises the following steps:
(1) raw material is selected: select the purple potato that content of starch is high, fiber is few, fresh to be raw material;
(2) raw material pre-treatment: clean purple potato epidermis with brush machine, removes silt impurity, adopts mechanical friction peeling 6-8 min;
(3) cut into slices: sent on slicer by the raw material handled well, the potato chips thickness cut out is 1-2mm, is flood 25min in the syrup of 25 Brix in the pol be made up of according to 2:1 granulated sugar and fructose;
(4) protect look: put into by potato chips by citric acid 3 ‰, sodium hydrogensulfite 3 ‰, the vitamin c solution of 5 ‰, surplus is that in the colour protecting liquid of water composition, control temperature is 95 DEG C, protects look 3min, then pulls out, drain;
(5) toast: salad oil in the purple sweet potato chips surface brush of airing, put into oven for baking, control temperature 150 DEG C, baking 25min;
(6) seasoning: Shrimp powder, salt, pepper powder, white granulated sugar are formed flavoring according to weight proportion 10:3:2:1, is sprayed at purple sweet potato chips surface and carries out seasoning, pack.
Claims (3)
1. a preparation method for seafood taste potato chips, is characterized in that, comprises the following steps:
(1) raw material is selected: select the purple potato that content of starch is high, fiber is few, fresh to be raw material;
(2) raw material pre-treatment: clean purple potato epidermis with brush machine, removes silt impurity, adopts mechanical friction peeling 6-8 min;
(3) cut into slices: send on slicer by the raw material handled well, section is flood 25-35min in the syrup of 15-35 Brix in the pol be made up of according to 2:1 granulated sugar and fructose;
(4) protect look: potato chips are put into colour protecting liquid, control temperature is 90-100 DEG C, protects look 2-3min, then pulls out, drain;
(5) toast: salad oil in the purple sweet potato chips surface brush of airing, put into oven for baking, control temperature 140-155 DEG C, baking 20-25min;
(6) seasoning: Shrimp powder, salt, pepper powder, white granulated sugar are formed flavoring according to weight proportion 10:3:2:1, is sprayed at purple sweet potato chips surface and carries out seasoning, pack.
2. the preparation method of a kind of seafood taste potato chips according to claim 1, is characterized in that, the potato chips thickness cut out in described step (3) is 1-2mm.
3. the preparation method of a kind of seafood taste potato chips according to claim 1, is characterized in that, the colour protecting liquid in described step (4) is by citric acid 3 ‰, and sodium hydrogensulfite 3 ‰, the vitamin c solution of 5 ‰, surplus is the mixing material of water composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310494348.6A CN104543872A (en) | 2013-10-21 | 2013-10-21 | Preparation method for seafood-flavored potato chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310494348.6A CN104543872A (en) | 2013-10-21 | 2013-10-21 | Preparation method for seafood-flavored potato chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543872A true CN104543872A (en) | 2015-04-29 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310494348.6A Pending CN104543872A (en) | 2013-10-21 | 2013-10-21 | Preparation method for seafood-flavored potato chips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104543872A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851972A (en) * | 2016-04-06 | 2016-08-17 | 安徽省农业科学院水产研究所 | Preparation method of fish flavored potato chips |
| CN108065174A (en) * | 2017-12-25 | 2018-05-25 | 湖南宇山玉月农业科技有限公司 | A kind of natural dried sweet potato |
| CN111387450A (en) * | 2020-03-30 | 2020-07-10 | 安徽省小岗盼盼食品有限公司 | Preparation method of low-oil and low-fat fruit and vegetable potato chips |
-
2013
- 2013-10-21 CN CN201310494348.6A patent/CN104543872A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851972A (en) * | 2016-04-06 | 2016-08-17 | 安徽省农业科学院水产研究所 | Preparation method of fish flavored potato chips |
| CN108065174A (en) * | 2017-12-25 | 2018-05-25 | 湖南宇山玉月农业科技有限公司 | A kind of natural dried sweet potato |
| CN111387450A (en) * | 2020-03-30 | 2020-07-10 | 安徽省小岗盼盼食品有限公司 | Preparation method of low-oil and low-fat fruit and vegetable potato chips |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150429 |