CN105029307A - 一种风味马铃薯片的制作工艺 - Google Patents
一种风味马铃薯片的制作工艺 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种风味马铃薯片的制作工艺，属于食品加工领域。其特征在于：采用的配方是马铃薯粉30kg，菱角粉2kg，血糯米粉8kg，朝天椒18g，八角10g，小茴香30g，肉桂15g，丁香10g，肉豆蔻28g，一级酱油80ml，味精、精盐、白砂糖各适量，加工工艺流程是原料选择→处理→调和→压片→油炸→冷却→包装。有益效果：本发明产品薄厚均匀，色香味俱佳，香酥清脆，具有马铃薯的香糯风味。本产品营养价值很高，富含蛋白质、维生素等多种营养物质，有利于人体对食物进行消化和吸收，增强人体免疫力作用，具有健脾和胃，益气调中、排毒养颜和降压抗衰老的功效，是一种老少皆宜、经济实惠的绿色营养食品，且能耐久藏，便于携带，可以作旅行干粮和方便餐之用。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种风味马铃薯片的制作工艺。
背景技术
马铃薯，别称地蛋、洋芋、土豆，茄科茄属，一年生草本植物，地下茎块状，扁圆形。马铃薯含有大量碳水化合物，还含有20%蛋白质，18种氨基酸、矿物质、维生素等。马铃薯可以做主食，也可以作为蔬菜食用，或做辅助食品如薯条、薯片等，也用来制作淀粉、粉丝，也可以酿造酒，食用范围广。马铃薯中含有丰富的膳食纤维，有助促进胃肠蠕动，疏通肠道，还能帮助带走一些油脂和垃圾，具有一定的通便排毒作用。马铃薯还具有抗衰老的功效，它含有丰富的维生素B1、B2、B6和泛酸等B族维生素及大量的优质纤维素，还含有微量元素、氨基酸、蛋白质、脂肪和优质淀粉等营养元素。中医认为马铃薯“性平味甘无毒，能健脾和胃，益气调中，缓急止痛，通利大便；对脾胃虚弱、消化不良、肠胃不和、脘腹作痛、大便不畅的患者效果显著”。现代研究证明，马铃薯对调解消化不良有特效，是胃病和心脏病患者的良药及优质保健品。因此马铃薯富有营养，是抗衰老的食物之一。
新鲜的马铃薯不易贮藏，用于加工成熏肉口味马铃薯膨化食品可实现对马铃薯原料的综合利用，食用方便，且便于储存，提高其经济价值。
发明内容
本发明的目的是解决新鲜马铃薯不易贮藏的问题，提供一种风味马铃薯片的制作工艺。
本发明解决其技术问题所采取的技术方案是：
一种风味马铃薯片的制作工艺，其特征在于：采用的配方是马铃薯粉30kg，菱角粉2kg，血糯米粉8kg，朝天椒18g，八角10g，小茴香30g，肉桂15g，丁香10g，肉豆蔻28g，一级酱油80ml，味精、精盐、白砂糖各适量，加工工艺流程是原料选择→处理→调和→压片→油炸→冷却→包装，具体操作步骤为：
（1）原料处理：选择无虫病害、无损伤、大小均匀、表面光滑的新鲜马铃薯，经流水反复冲洗，清除杂质，沥干水分；再投入12%的碱液中浸泡8-10min，用水冲去表皮，捣碎后晒干，粉碎成粉末状；将血糯米洗去杂质，用清水浸泡2h，粉碎成粉；将朝天椒、肉桂、小茴香、八角、丁香、肉豆蔻用纱布包好加水煮40-45min，冷却后加适量酱油、精盐、白砂糖备用；
（2）调和、压片：取以香料液和血糯米粉、菱角粉搅合，放入锅内用文火熬煮成糊状，趁热与马铃薯粉搅拌和成团，再用大竹筒碾成3-5mm厚的薄片，用刀切成各种形状的片块；
（3）油炸：将黑芝麻油倒入热锅中用猛火加热至泡沫消失，稍有油烟时，把薯片投入油炸，边炸边翻动薯片，待薯片面色微黄时立即捞出；
（4）包装：炸好的薯片冷却至15℃，撒上少许黑胡椒粉和味精，即用小塑料袋包装，贴上标签后即可作为成品出售。
有益效果：本发明产品薄厚均匀，色香味俱佳，香酥清脆，具有马铃薯的香糯风味。本产品营养价值很高，富含蛋白质、维生素等多种营养物质，有利于人体对食物进行消化和吸收，增强人体免疫力作用，具有健脾和胃，益气调中、排毒养颜和降压抗衰老的功效，是一种老少皆宜、经济实惠的绿色营养食品，且能耐久藏，便于携带，可以作旅行干粮和方便餐之用。
具体实施方式
实施例1：
一种风味马铃薯片的制作工艺，具体操作步骤为：
（1）原料处理：选择无虫病害、无损伤、大小均匀、表面光滑的新鲜马铃薯、紫薯，经流水反复冲洗，清除杂质，沥干水分；再投入8%的碱液中浸泡22min，用水冲去表皮，捣碎后晒干，粉碎成粉末状；将紫米、薏仁去杂质，用清水浸泡4h，粉碎成粉；将花椒、桂皮、小茴香、八角、甘草、桂花用纱布包好加水煮60min，冷却后加适量米醋、盐巴、蔗糖备用；
（2）调和、压片：取以香料液和紫米薏仁粉、核桃粉搅合，放入锅内用文火熬煮成糊状，趁热与马铃薯粉搅拌和成团，再用大竹筒碾成2-4mm厚的薄片，用刀切成各种形状的片块；
（3）油炸：将棕榈油倒入热锅中用猛火加热至泡沫消失，稍有油烟时，把薯片投入油炸，边炸边翻动薯片，待薯片面色微黄时立即捞出；
（4）包装：炸好的薯片冷却至22℃，撒上少许精盐和孜然粉，即用小塑料袋包装，贴上标签后即可作为成品出售。
实施例2：
一种风味马铃薯片的制作工艺，具体操作步骤为：
（1）原料处理：选择无虫病害、无损伤、大小均匀、表面光滑的新鲜马铃薯，经流水反复冲洗，清除杂质，沥干水分；再投入6-8%的碱液中浸泡25min，用水冲去表皮，捣碎后晒干，粉碎成粉末状；将糯米、玉米粒、豌豆洗去杂质，用清水浸泡3-5h，粉碎成粉；将辣椒、柠檬、甘草、茴香、八角、陈皮、丁香、肉豆蔻用纱布包好加水煮45min，冷却后加适量精油、精盐、蛋白糖备用；
（2）调和、压片：取以香料液和糯米、玉米、豌豆粉、茯苓粉搅合，放入锅内用文火熬煮成糊状，趁热与马铃薯粉搅拌和成团，再用大竹筒碾成6-8mm厚的薄片，用刀切成各种形状的片块；
（3）油炸：将花生油倒入热锅中用猛火加热至泡沫消失，稍有油烟时，把薯片投入油炸，边炸边翻动薯片，待薯片面色微黄时立即捞出；
（4）包装：炸好的薯片冷却至30℃，撒上少许黑芝麻和绵白糖，即用小塑料袋包装，贴上标签后即可作为成品出售。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种风味马铃薯片的制作工艺，其特征在于：采用的配方是马铃薯粉30kg，菱角粉2kg，血糯米粉8kg，朝天椒18g，八角10g，小茴香30g，肉桂15g，丁香10g，肉豆蔻28g，一级酱油80ml，味精、精盐、白砂糖各适量，加工工艺流程是原料选择→处理→调和→压片→油炸→冷却→包装，具体操作步骤为：
（1）原料处理：选择无虫病害、无损伤、大小均匀、表面光滑的新鲜马铃薯，经流水反复冲洗，清除杂质，沥干水分；再投入12%的碱液中浸泡8-10min，用水冲去表皮，捣碎后晒干，粉碎成粉末状；将血糯米洗去杂质，用清水浸泡2h，粉碎成粉；将朝天椒、肉桂、小茴香、八角、丁香、肉豆蔻用纱布包好加水煮40-45min，冷却后加适量酱油、精盐、白砂糖备用；
（2）调和、压片：取以香料液和血糯米粉、菱角粉搅合，放入锅内用文火熬煮成糊状，趁热与马铃薯粉搅拌和成团，再用大竹筒碾成3-5mm厚的薄片，用刀切成各种形状的片块；
（3）油炸：将黑芝麻油倒入热锅中用猛火加热至泡沫消失，稍有油烟时，把薯片投入油炸，边炸边翻动薯片，待薯片面色微黄时立即捞出；
（4）包装：炸好的薯片冷却至15℃，撒上少许黑胡椒粉和味精，即用小塑料袋包装，贴上标签后即可作为成品出售。
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