CN104621510A - Method for manufacturing fresh cassava crispy chips - Google Patents
Method for manufacturing fresh cassava crispy chips Download PDFInfo
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- CN104621510A CN104621510A CN201510057811.XA CN201510057811A CN104621510A CN 104621510 A CN104621510 A CN 104621510A CN 201510057811 A CN201510057811 A CN 201510057811A CN 104621510 A CN104621510 A CN 104621510A
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Abstract
The invention discloses a method for manufacturing fresh cassava crispy chips. The method comprises the following steps: (1) pre-treating a raw material; (2) preparing fresh cassava crispy chips. The method is simple in manufacture process, has the advantage of keeping the original color and vitamins of cassava, has the characteristics of low fat, low cholesterol, high dietary fibers and the like, has attractive appearance and color, is tasted crispy, does not contain chemical additive, is nutritional and health, delicious and crispy in taste, convenient to eat and easy to carry and store, and can be used for meeting requirements of people for coarse cereal foods. The fresh cassava crispy chips are suitable for patients with diabetes mellitus and heart disease, and are optimal snacks for dieters. By adopting the method, fresh cassava consumption can be prolonged, cassava generally can be harvested for only 3-4 months in China, the harvested cassava can only be preserved for about 3 days, the cassava preservation period can be prolonged by frozen storage, and the processing period of fresh cassava can be prolonged.
Description
Technical field
The invention belongs to foods processing technique.Specifically a kind of preparation method of fresh cassava scented crisp chip.
Background technology
Cassava is also known as cassava.Another name: wooden sweet potato, cassava, Euphorbiaceae Euphorbiaceae, cassava Manihot, formal name used at school is Manihot esculenta.Originate in America, the what torrid zone, extensively cultivate in subtropical and tropical zones, be mainly distributed in the states such as Brazil, Mexico, Nigeria, Bolivia, Thailand, Colombia, Indonesia.China is mainly distributed in South China, and cassava is the fifth-largest crop being only second to paddy rice, sweet potato, sugarcane and corn.For many years, China cassava is mainly used in processing industry raw material and feed or blends as famous brand of wine on a small quantity, and cassava is edible supplementing just as tropical and subtropical zone area local resident's short-commons directly.Bitter cassava (special being used as produces tapioca starch) and cassava (hydrogen cyanide content is lower than 5mg/100g%, direct-edible) is divided into according to the different cassava of cyanide content.Bitter cassava after treatment can processing and eating.Cassava is high starchy food, be rich in dietary fiber, be well suited for the crowd needing edible coarse cereals, the nutritive value of cassava is very abundant, every 100 grams of cassava heat content 160 kilocalories, 38.06 grams, carbohydrate, 0.28 gram, fat, 1.36 grams, protein, cholesterol 0, dietary fiber 1.8 milligrams, and containing multivitamin (as vitamin A, C, E, K etc.).
It is a lot of that cassava makes food variety, except direct boiling, abrasive dust loin chop, also can make bread, pyramid-shaped dumpling, bean vermicelli etc., in order to more convenient edible, increase cassava food pattern kind, meet the demand of people to food grains other than rice and wheat, invent the processing technology thereof these coarse cereals of fresh cassava being become delicious characteristic leisure food.
Summary of the invention
The object of this invention is to provide a kind of preparation method of fresh cassava scented crisp chip.
The technical scheme that the present invention solves the problems of the technologies described above is as follows:
1. a preparation method for fresh cassava scented crisp chip, operating procedure is as follows:
1) pre-treatment of raw material
Select fresh cassava potato block of uniform size, remove crust in potato head, potato tail and potato, clean with clear water, freeze at subzero 4 DEG C after draining and preserve; Described cassava is that yolk cassava meat is yellowish, glutinous rice cassava or bread cassava meat white.
2) fresh cassava scented crisp chip is prepared
By step 1) subzero 4 DEG C freeze preserve potato blocks thaw, potato block is cut into the thin slice of 1-2 millimeter, drop into the starch washing away potato chips surface in clear water, be soak 5 ~ 10 minutes in the saline solution of 15 ~ 20% in mass concentration, after drain well, by draining potato chips, to put into the food plant oil cauldron boiled fried, explodes while stir, when explode to yolk cassava potato chips look in golden yellow or glutinous rice cassava or bread cassava potato chips look be micro-yellow time can take the dish out of the pot, pack after cooling.
2. a preparation method for fresh cassava scented crisp chip, operating procedure is as follows:
1) pre-treatment of raw material
Select fresh cassava potato block of uniform size, remove crust in potato head, potato tail and potato, clean with clear water, freeze at subzero 4 DEG C after draining and preserve; Described cassava is that yolk cassava meat is yellowish, glutinous rice cassava or bread cassava meat white.
2) fresh cassava scented crisp chip is prepared
By step 1) subzero 4 DEG C freeze preserve potato blocks thaw, potato block is cut into the thin slice of 1-2 millimeter, drop into the starch washing away potato chips surface in clear water, be soak 5 ~ 10 minutes in the saline solution of 15 ~ 20% in mass concentration, after drain well, by draining potato chips, to put into the food plant oil cauldron boiled fried, explode while stir, when explode to yolk cassava potato chips look in golden yellow or glutinous rice cassava or bread cassava potato chips look be micro-yellow time can take the dish out of the pot, by the spiced salt or five-spice powder uniform broadcasting on potato chips, packaging after cooling.
Advantage of the present invention:
Manufacture craft of the present invention is simple, keep the original color and luster of cassava, vitamin, also there is the features such as low fat, low cholesterol, high dietary-fiber, and appearance luster is tempting, crispy in taste, without any chemical addition agent, nutrient health, delicious crisp, instant, be easy to carry about with one and preserve, the demand of people to food grains other than rice and wheat can be met.Both be applicable to diabetes, heart patient had eaten, and was again the best snacks of slimmer.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
The preparation method of fresh cassava scented crisp chip, operating procedure is as follows:
1) pre-treatment of raw material
Select fresh yolk cassava, select potato block of uniform size, remove crust in potato head, potato tail and potato, clean with clear water, freeze at subzero 4 DEG C after draining and preserve.
2) fresh cassava scented crisp chip is prepared
By step 1) subzero 4 DEG C freeze preserve potato blocks thaw, potato block is cut into the thin slice of 1-2 millimeter, drop into the starch washing away potato chips surface in clear water, be soak 5 minutes in the saline solution of 20% in mass concentration, after drain well, by draining potato chips, to put into the food plant oil cauldron boiled fried, explode while stir, take the dish out of the pot in time golden yellow to potato chips look when exploding, pack after cooling, product is crisp, fragrant and pleasant to taste; Maybe take the dish out of the pot in time golden yellow when exploding to potato chips look, by the spiced salt or five-spice powder uniform broadcasting on potato chips, packaging after cooling, product has more peculiar flavour, crisp taste.
Embodiment 2
The preparation method of fresh cassava scented crisp chip, operating procedure is as follows:
1) pre-treatment of raw material
Select fresh yolk cassava potato block of uniform size, remove crust in potato head, potato tail and potato, clean with clear water, freeze at subzero 4 DEG C after draining and preserve.
2) fresh cassava scented crisp chip is prepared
By step 1) subzero 4 DEG C freeze preserve potato blocks thaw, potato block is cut into the thin slice of 1-2 millimeter, drop into the starch washing away potato chips surface in clear water, be soak 10 minutes in the saline solution of 15% in mass concentration, after drain well, by draining potato chips, to put into the food plant oil cauldron boiled fried, explode while stir, take the dish out of the pot in time yellow to potato chips look when exploding, packaging after cooling, product is crisp, fragrant and pleasant to taste.Maybe take the dish out of the pot in time yellow when exploding to potato chips look, by the spiced salt or five-spice powder uniform broadcasting on potato chips, packaging after cooling, product has more peculiar flavour, crisp taste.
Embodiment 3
The preparation method of fresh cassava scented crisp chip, operating procedure is as follows:
1) pre-treatment of raw material
Select fresh bread cassava potato block of uniform size, remove crust in potato head, potato tail and potato, clean with clear water, freeze at subzero 4 DEG C after draining and preserve.
2) fresh cassava scented crisp chip is prepared
By step 1) subzero 4 DEG C freeze preserve potato blocks thaw, potato block is cut into the thin slice of 1-2 millimeter, drop into the starch washing away potato chips surface in clear water, be soak 5 minutes in the saline solution of 15% in mass concentration, after drain well, by draining potato chips, to put into the food plant oil cauldron boiled fried, explode while stir, when explode to potato chips look be micro-yellow time take the dish out of the pot, packaging after cooling, product is crisp, fragrant and pleasant to taste.Or by the spiced salt or five-spice powder uniform broadcasting on potato chips, packaging after cooling, product has more peculiar flavour, crisp taste.
Claims (2)
1. a preparation method for fresh cassava scented crisp chip, is characterized in that, operating procedure is as follows:
1) pre-treatment of raw material
Select fresh cassava potato block of uniform size, remove crust in potato head, potato tail and potato, clean with clear water, freeze at subzero 4 DEG C after draining and preserve; Described cassava is that yolk cassava meat is yellowish, glutinous rice cassava or bread cassava meat white;
2) fresh cassava scented crisp chip is prepared
By step 1) subzero 4 DEG C freeze preserve potato blocks thaw, potato block is cut into the thin slice of 1-2 millimeter, drop into the starch washing away potato chips surface in clear water, be soak 5 ~ 10 minutes in the saline solution of 15 ~ 20% in mass concentration, after drain well, by draining potato chips, to put into the food plant oil cauldron boiled fried, explodes while stir, when explode to yolk cassava potato chips look in golden yellow or glutinous rice cassava or bread cassava potato chips look be micro-yellow time can take the dish out of the pot, pack after cooling.
2. a preparation method for fresh cassava scented crisp chip, is characterized in that, operating procedure is as follows:
1) pre-treatment of raw material
Select fresh cassava potato block of uniform size, remove crust in potato head, potato tail and potato, clean with clear water, freeze at subzero 4 DEG C after draining and preserve; Described cassava is that yolk cassava meat is yellowish, glutinous rice cassava or bread cassava meat white;
2) fresh cassava scented crisp chip is prepared
By step 1) subzero 4 DEG C freeze preserve potato blocks thaw, potato block is cut into the thin slice of 1-2 millimeter, drop into the starch washing away potato chips surface in clear water, be soak 5 ~ 10 minutes in the saline solution of 15 ~ 20% in mass concentration, after drain well, by draining potato chips, to put into the food plant oil cauldron boiled fried, explode while stir, when explode to yolk cassava potato chips look in golden yellow or glutinous rice cassava or bread cassava potato chips look be micro-yellow time can take the dish out of the pot, by the spiced salt or five-spice powder uniform broadcasting on potato chips, packaging after cooling.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510057811.XA CN104621510A (en) | 2015-02-04 | 2015-02-04 | Method for manufacturing fresh cassava crispy chips |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510057811.XA CN104621510A (en) | 2015-02-04 | 2015-02-04 | Method for manufacturing fresh cassava crispy chips |
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| CN104621510A true CN104621510A (en) | 2015-05-20 |
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| CN201510057811.XA Pending CN104621510A (en) | 2015-02-04 | 2015-02-04 | Method for manufacturing fresh cassava crispy chips |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166783A (en) * | 2015-09-10 | 2015-12-23 | 华中农业大学 | Crisp potato chips and production method thereof |
| CN108308583A (en) * | 2018-02-27 | 2018-07-24 | 桂林市农业科学院 | Cassava custard made from preparation method of cassava custard and preparation method thereof |
| CN108783315A (en) * | 2018-05-28 | 2018-11-13 | 保山全心农业科技有限公司 | A kind of production method of tapioca slice |
| CN114867365A (en) * | 2019-12-23 | 2022-08-05 | 嘉吉公司 | Soluble tapioca flour composition |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1911091A (en) * | 2006-07-29 | 2007-02-14 | 广东富味制果厂有限公司 | Non-fried potato pieces and its prepn. method |
| CN101380088A (en) * | 2008-10-16 | 2009-03-11 | 中国农业科学院作物科学研究所 | Production method of cassava food |
-
2015
- 2015-02-04 CN CN201510057811.XA patent/CN104621510A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1911091A (en) * | 2006-07-29 | 2007-02-14 | 广东富味制果厂有限公司 | Non-fried potato pieces and its prepn. method |
| CN101380088A (en) * | 2008-10-16 | 2009-03-11 | 中国农业科学院作物科学研究所 | Production method of cassava food |
Non-Patent Citations (1)
| Title |
|---|
| 张容鹄等: ""油炸木薯片工艺研究"", 《安徽农业科学》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166783A (en) * | 2015-09-10 | 2015-12-23 | 华中农业大学 | Crisp potato chips and production method thereof |
| CN108308583A (en) * | 2018-02-27 | 2018-07-24 | 桂林市农业科学院 | Cassava custard made from preparation method of cassava custard and preparation method thereof |
| CN108783315A (en) * | 2018-05-28 | 2018-11-13 | 保山全心农业科技有限公司 | A kind of production method of tapioca slice |
| CN114867365A (en) * | 2019-12-23 | 2022-08-05 | 嘉吉公司 | Soluble tapioca flour composition |
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Application publication date: 20150520 |
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