CN104738468A - Processing method of tea-flavored potato chips - Google Patents
Processing method of tea-flavored potato chips Download PDFInfo
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- CN104738468A CN104738468A CN201510139037.7A CN201510139037A CN104738468A CN 104738468 A CN104738468 A CN 104738468A CN 201510139037 A CN201510139037 A CN 201510139037A CN 104738468 A CN104738468 A CN 104738468A
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Abstract
The invention discloses a processing method of tea-flavored potato chips, belonging to the field of food processing. The processing method is characterized in that the adopted formula comprises 45kg of potatoes, 12kg of buckwheat flour, 16kg of glucose, 5kg of green tea, 3kg of whole milk powder, 5kg of honey, 0.5kg of fermentation powder and proper amount of peanut oil and table salt; and the processing process flow comprises the following steps: selecting the materials; producing the materials into paste; producing green tea powder; stirring the powder; shaping; frying; airing; and packaging. The processing method has the beneficial effects that the product has a crispy mouth feel and also has the sticky flavor of the potatoes and the faint scent of the green tea. The product has a high nutritional value and is enriched with a plurality of nutrients including protein, vitamins and the like; the food can be easily digested and absorbed by human bodies and the body immunity is enhanced; and the product has the effects of tonifying the spleen and harmonizing the stomach, tonifying qi and regulating middle energizer, detoxifying and maintaining beauty, and resisting ageing, and is a green and nutritional food which is suitable for people of all ages and is economical.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to the processing method of the fragrant potato slices of a kind of tea.
Background technology
Potato, another name potato, potato, potato, Solanaceae Solanum, annual herb plant, subterranean stem is block, oblate.Potato contains a large amount of carbohydrate, also containing 20% protein, and 18 seed amino acids, mineral matter, vitamin etc.Potato can be cooked staple food, also can eat as vegetables, or do accesary foods as French fries, potato chips etc., is also used for making starch, bean vermicelli, also can brewed wine, and edible range is wide.Containing abundant dietary fiber in potato, help promotion gastrointestinal peristalsis, dredging enteron aisle, can also help to take away some greases and rubbish, have certain catharsis and toxin expelling effect.Potato also has antidotal effect, and 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.The traditional Chinese medical science think potato " the flat taste of property is sweet nontoxic, can strengthening the spleen and stomach, in beneficial controlled atmosphere, relieving spasm to stop pain, tonneau is defecated; To weakness of the spleen and the stomach, indigestion, stomach discord, gastral cavity abdomen has a pain, the not smooth patient outcome that defecates is remarkable ".Modern study proves, potato has special efficacy to conciliation indigestion, is good medicine and the high-quality health products of stomach trouble and cardiac.Therefore potato is being rich in nutrition, is one of antidotal food.
Fresh potato not easily preserves, but is of high nutritive value, and for being processed into the comprehensive utilization that the fragrant potato slices of tea can realize raw potatoes, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution fresh potato is not easily preserved, the processing method of the fragrant potato slices of a kind of tea is provided.
The present invention solves the technical scheme that its technical problem takes:
The processing method of the fragrant potato slices of a kind of tea, it is characterized in that: the formula of employing is potato 45 ㎏, Buckwheat flour 12 ㎏, glucose 16 ㎏, green tea 5 ㎏, whole milk powder 3 ㎏, honey 5kg, yeast powder 0.5 ㎏, peanut oil, proper amount of salt, processing process is → mud processed → green tea powder → breading → sizing → frying processed → air-dry → packaging of selecting materials, and concrete operation step is:
(1) mashed potato processed: choosing is without bud, without going mouldy, without the fresh potato of disease and pest, clean its surperficial silt and other impurity with clear water after soaking 35min, then put in steamer and cook, taking-up is removed the peel, and is ground into pureed;
(2) green tea powder processed: cleaned by green tea, dries, is ground into powdery;
(3) breading: by formula, various raw material is put into dough mixing machine, stir, leaves standstill 45min;
(4) sizing, frying: appropriate peanut oil is heated, when oil temperature rises to 300 DEG C, be pressed in oil by the potato compound mixed thoroughly, work as lather collapse by plodder, potato slices surface can be pulled out in time golden yellow;
(5) air-dry, packaging: the potato slices pulled out are placed on mesh screen, put dry ventilation and be cooled to room temperature, being finished product through packing.
Beneficial effect: products taste crisp-fried of the present invention is clear and melodious, has the glutinous local flavor of perfume (or spice) of potato and the delicate fragrance of green tea.This product nutritive value is very high, be rich in the multiple nutrients such as protein, vitamin material, be conducive to human body and absorption and digestion is carried out to food, strengthen body immunity effect, there is strengthening the spleen and stomach, in benefit controlled atmosphere, toxin-expelling and face nourishing and the antidotal effect of step-down, be a kind of all-ages, economical and practical green nourishing food.
Detailed description of the invention
Embodiment 1
:
A processing method for the fragrant potato slices of tea, concrete operation step is:
(1) mashed potato processed: choosing without bud, without going mouldy, the fresh potato without disease and pest, taro, after soaking 28min, clean its surperficial silt and other impurity, then put in steamer and cook with clear water, taking-up is removed the peel, and is ground into pureed;
(2) green tea powder processed: by green tea, the cleaning of tender lotus leaf, dry, be ground into powdery;
(3) breading: by formula, various raw material is put into dough mixing machine, stir, leaves standstill 10min;
(4) sizing, frying: appropriate peanut oil is heated, when oil temperature rises to 210 DEG C, be pressed in oil by the potato compound mixed thoroughly, work as lather collapse by plodder, potato slices surface can be pulled out in time golden yellow;
(5) air-dry, packaging: the potato slices pulled out are placed on mesh screen, put dry ventilation and be cooled to room temperature, being finished product through packing.
Embodiment 2
:
A processing method for the fragrant potato slices of tea, concrete operation step is:
(1) mashed potato processed: choosing without bud, without going mouldy, the fresh potato without disease and pest, sweet potato, clean its surperficial silt and other impurity with clear water after soaking 35min, then put in steamer and cook, taking-up is removed the peel, and is ground into pureed;
(2) green tea powder processed: by green tea, paper mulberry bud, the cleaning of loquat tender leaf, dry, be ground into powdery;
(3) breading: by formula, various raw material is put into dough mixing machine, stir, leaves standstill 30min;
(4) sizing, frying: appropriate vegetable oil is heated, when oil temperature rises to 230 DEG C, be pressed in oil by the potato compound mixed thoroughly, work as lather collapse by plodder, potato slices surface can be pulled out in time golden yellow;
(5) air-dry, packaging: the potato slices pulled out are placed on mesh screen, put dry ventilation and be cooled to room temperature, being finished product through packing.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the processing method of the fragrant potato slices of tea, it is characterized in that: the formula of employing is potato 45 ㎏, Buckwheat flour 12 ㎏, glucose 16 ㎏, green tea 5 ㎏, whole milk powder 3 ㎏, honey 5kg, yeast powder 0.5 ㎏, peanut oil, proper amount of salt, processing process is → mud processed → green tea powder → breading → sizing → frying processed → air-dry → packaging of selecting materials, and concrete operation step is:
(1) mashed potato processed: choosing is without bud, without going mouldy, without the fresh potato of disease and pest, clean its surperficial silt and other impurity with clear water after soaking 35min, then put in steamer and cook, taking-up is removed the peel, and is ground into pureed;
(2) green tea powder processed: cleaned by green tea, dries, is ground into powdery;
(3) breading: by formula, various raw material is put into dough mixing machine, stir, leaves standstill 45min;
(4) sizing, frying: appropriate peanut oil is heated, when oil temperature rises to 300 DEG C, be pressed in oil by the potato compound mixed thoroughly, work as lather collapse by plodder, potato slices surface can be pulled out in time golden yellow;
(5) air-dry, packaging: the potato slices pulled out are placed on mesh screen, put dry ventilation and be cooled to room temperature, being finished product through packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510139037.7A CN104738468A (en) | 2015-03-27 | 2015-03-27 | Processing method of tea-flavored potato chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510139037.7A CN104738468A (en) | 2015-03-27 | 2015-03-27 | Processing method of tea-flavored potato chips |
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| CN104738468A true CN104738468A (en) | 2015-07-01 |
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| CN201510139037.7A Pending CN104738468A (en) | 2015-03-27 | 2015-03-27 | Processing method of tea-flavored potato chips |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053918A (en) * | 2015-08-08 | 2015-11-18 | 葛昌富 | Making method of traditional potato cakes |
| CN105124451A (en) * | 2015-07-28 | 2015-12-09 | 彭聪 | Making method for tomato-radish cake |
| CN105166766A (en) * | 2015-07-23 | 2015-12-23 | 高广军 | Making method of taro strips with fruity flavor |
| CN105230702A (en) * | 2015-10-21 | 2016-01-13 | 南陵县振辉绿色农产品产销农民专业合作社 | Manufacture method of asparagus cochinchinensis strips with tea flavor |
| CN105394649A (en) * | 2015-10-22 | 2016-03-16 | 高磊 | Processing method of tea flavor purple sweet potato chips |
| CN105982275A (en) * | 2016-01-07 | 2016-10-05 | 武清泉 | Green-tea lipid-lowering sandwiched French fries and making method thereof |
| CN109043414A (en) * | 2018-08-02 | 2018-12-21 | 山东高唐永旺食品有限公司 | The more nutrition puffed pumpkin French fries of multi-flavor and its technique for being suitble to hyperglycemia population edible |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169038A (en) * | 2011-12-20 | 2013-06-26 | 大连创达技术交易市场有限公司 | Making method of banana-containing crisps |
| KR20150005506A (en) * | 2014-12-27 | 2015-01-14 | 전현철 | Tea Cereal Calcium and Nuts |
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2015
- 2015-03-27 CN CN201510139037.7A patent/CN104738468A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169038A (en) * | 2011-12-20 | 2013-06-26 | 大连创达技术交易市场有限公司 | Making method of banana-containing crisps |
| KR20150005506A (en) * | 2014-12-27 | 2015-01-14 | 전현철 | Tea Cereal Calcium and Nuts |
Non-Patent Citations (1)
| Title |
|---|
| 杜连启，高胜普: "《薯类食品加工技术》", 30 September 2010, 化学工业出版社 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166766A (en) * | 2015-07-23 | 2015-12-23 | 高广军 | Making method of taro strips with fruity flavor |
| CN105124451A (en) * | 2015-07-28 | 2015-12-09 | 彭聪 | Making method for tomato-radish cake |
| CN105053918A (en) * | 2015-08-08 | 2015-11-18 | 葛昌富 | Making method of traditional potato cakes |
| CN105230702A (en) * | 2015-10-21 | 2016-01-13 | 南陵县振辉绿色农产品产销农民专业合作社 | Manufacture method of asparagus cochinchinensis strips with tea flavor |
| CN105394649A (en) * | 2015-10-22 | 2016-03-16 | 高磊 | Processing method of tea flavor purple sweet potato chips |
| CN105982275A (en) * | 2016-01-07 | 2016-10-05 | 武清泉 | Green-tea lipid-lowering sandwiched French fries and making method thereof |
| CN109043414A (en) * | 2018-08-02 | 2018-12-21 | 山东高唐永旺食品有限公司 | The more nutrition puffed pumpkin French fries of multi-flavor and its technique for being suitble to hyperglycemia population edible |
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Application publication date: 20150701 |
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