CN105053920A - 一种山楂薯饼的制作方法 - Google Patents
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Abstract
本发明公开了一种山楂薯饼的制作方法,属于食品加工领域。其特征在于:采用山楂肉2kg,马铃薯泥5kg,地黄粉300g,精盐37g,味精5g,椒盐30g,奶粉120g,白芍粉80g,其加工工艺流程为原料→清洗→去皮→切片→冲洗→蒸煮→粉碎→预脱水→拌料→成型→涂糊撒粉→油炸→冷却→速冻→包装→冷冻。有益效果:本发明产品口感酥脆,香甜适口,香味浓郁,具有马铃薯特有的香甜风味;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,是一种营养健康、经济实惠的绿色保健食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种山楂薯饼的制作方法。
背景技术
马铃薯,别称地蛋、洋芋、马铃薯,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,用于加工成山楂薯饼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马铃薯不易贮藏的问题,提供一种山楂薯饼的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种山楂薯饼的制作方法,其特征在于:采用山楂肉2kg,马铃薯泥5kg,地黄粉300g,精盐37g,味精5g,椒盐30g,奶粉120g,白芍粉80g,其加工工艺流程为原料→清洗→去皮→切片→冲洗→蒸煮→粉碎→预脱水→拌料→成型→涂糊撒粉→油炸→冷却→速冻→包装→冷冻,具体操作步骤为:
(1)清洗:选择无霉烂、无变质、表面光滑的马铃薯,剔除发绿、发芽的马铃薯,利用滚筒式清洗机进行清洗;将山楂清洗去核后,取其果肉;
(2)去皮、切片:采用去皮机去皮后,将马铃薯用水喷淋洗净,利用输送带送入切片机,切成厚度为8-10mm的薄片;
(3)蒸煮:将薯片洗净后沥干水分,加入山楂果肉,放入立式蒸煮柜中,在常压下蒸煮30-35min,用两手指夹后粉碎为宜;
(4)粉碎:利用螺旋式粉碎机将蒸熟的马铃薯、山楂进行粉碎;
(5)预脱水:采用离心脱水机进行脱水,离心机的转速为1800r∕min,脱水时间为10min,通过脱水使薯泥中的固体物质含量达到45%;
(6)拌料:将脱水的薯泥混合以不同的辅料,在拌料机内充分混合均匀;
(7)成型:将拌好料的混合物送入成型机中进行成型;
(8)涂糊撒粉:将薯泥输送到涂糊撒粉机中,在产品的外表均匀地涂上一层面糊,再撒上一层面包屑;
(9)油炸:将薯泥送入油炸设备中进行油炸,油温控制在200-220℃,油炸时间为45s;
(10)速冻:油炸后的产品经预冷后送入速冻机进行速冻,速冻温度控制在-20℃以下,冻好后装盒,在-12℃以下的冷冻库内保存。
有益效果:本发明产品口感酥脆,香甜适口,香味浓郁,具有马铃薯特有的香甜风味;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,是一种营养健康、经济实惠的绿色保健食品。
具体实施方式
实施例1:
一种山楂薯饼的制作方法,具体操作步骤为:
(1)清洗:选择无霉烂、无变质、表面光滑的马铃薯,剔除发绿、发芽的马铃薯,利用滚筒式清洗机进行清洗;将山楂清洗去核后,取其果肉;
(2)去皮、切片:采用去皮机去皮后,将马铃薯用水喷淋洗净,利用输送带送入切片机,切成厚度为15mm的薄片;
(3)蒸煮:将薯片洗净后沥干水分,加入山楂果肉、栗子,放入立式蒸煮柜中,在常压下蒸煮45min,用两手指夹后粉碎为宜;
(4)粉碎:利用螺旋式粉碎机将蒸熟的马铃薯、山楂、栗子进行粉碎;
(5)预脱水:采用离心脱水机进行脱水,离心机的转速为3600r∕min,脱水时间为5min,通过脱水使薯泥中的固体物质含量达到55%;
(6)拌料:将脱水的薯泥混合以不同的辅料,加入少许蜂蜜、鸡蛋清、山药粉、抹茶粉在拌料机内充分混合均匀;
(7)成型:将拌好料的混合物送入成型机中进行成型;
(8)涂糊撒粉:将薯泥输送到涂糊撒粉机中,在产品的外表均匀地涂上一层面糊,再撒上一层面包屑;
(9)油炸:将薯泥送入油炸设备中进行油炸,油温控制在160℃,油炸时间为1-2min;
(10)速冻:油炸后的产品经预冷后送入速冻机进行速冻,速冻温度控制在-15℃以下,冻好后装盒,在-5℃以下的冷冻库内保存。
实施例2:
一种山楂薯饼的制作方法,具体操作步骤为:
(1)清洗:选择无霉烂、无变质、表面光滑的马铃薯,剔除发绿、发芽的马铃薯,利用滚筒式清洗机进行清洗;将山楂、苹果清洗去核后,取其果肉;
(2)去皮、切片:采用去皮机去皮后,将马铃薯用水喷淋洗净,利用输送带送入切片机,切成厚度为6mm的薄片;
(3)蒸煮:将薯片洗净后沥干水分,加入山楂、苹果果肉,放入立式蒸煮柜中,在常压下蒸煮45min,用两手指夹后粉碎为宜;
(4)粉碎:利用螺旋式粉碎机将蒸熟的马铃薯、山楂、苹果进行粉碎;
(5)预脱水:采用离心脱水机进行脱水,离心机的转速为2200r∕min,脱水时间为25min,通过脱水使薯泥中的固体物质含量达到65%;
(6)拌料:将脱水的薯泥混合以不同的辅料,加入少许甘草、玫瑰酱、红枣粉,在拌料机内充分混合均匀;
(7)成型:将拌好料的混合物送入成型机中进行成型;
(8)涂糊撒粉:将薯泥输送到涂糊撒粉机中,在产品的外表均匀地涂上一层面糊,再撒上一层面包屑;
(9)油炸:将薯泥送入油炸设备中进行油炸,油温控制在120℃,油炸时间为3-5s;
(10)速冻:油炸后的产品经预冷后送入速冻机进行速冻,速冻温度控制在-35℃以下,冻好后装盒,在-22℃以下的冷冻库内保存。
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)
1.一种山楂薯饼的制作方法,其特征在于:采用山楂肉2kg,马铃薯泥5kg,地黄粉300g,精盐37g,味精5g,椒盐30g,奶粉120g,白芍粉80g,其加工工艺流程为原料→清洗→去皮→切片→冲洗→蒸煮→粉碎→预脱水→拌料→成型→涂糊撒粉→油炸→冷却→速冻→包装→冷冻,具体操作步骤为:
(1)清洗:选择无霉烂、无变质、表面光滑的马铃薯,剔除发绿、发芽的马铃薯,利用滚筒式清洗机进行清洗;将山楂清洗去核后,取其果肉;
(2)去皮、切片:采用去皮机去皮后,将马铃薯用水喷淋洗净,利用输送带送入切片机,切成厚度为8-10mm的薄片;
(3)蒸煮:将薯片洗净后沥干水分,加入山楂果肉,放入立式蒸煮柜中,在常压下蒸煮30-35min,用两手指夹后粉碎为宜;
(4)粉碎:利用螺旋式粉碎机将蒸熟的马铃薯、山楂进行粉碎;
(5)预脱水:采用离心脱水机进行脱水,离心机的转速为1800r∕min,脱水时间为10min,通过脱水使薯泥中的固体物质含量达到45%;
(6)拌料:将脱水的薯泥混合以不同的辅料,在拌料机内充分混合均匀;
(7)成型:将拌好料的混合物送入成型机中进行成型;
(8)涂糊撒粉:将薯泥输送到涂糊撒粉机中,在产品的外表均匀地涂上一层面糊,再撒上一层面包屑;
(9)油炸:将薯泥送入油炸设备中进行油炸,油温控制在200-220℃,油炸时间为45s;
(10)速冻:油炸后的产品经预冷后送入速冻机进行速冻,速冻温度控制在-20℃以下,冻好后装盒,在-12℃以下的冷冻库内保存。
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CN107047693A (zh) * | 2016-10-11 | 2017-08-18 | 山西省农业科学院高寒区作物研究所 | 一种马铃薯饼的制作方法 |
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CN106417505A (zh) * | 2016-10-10 | 2017-02-22 | 山东盛康机械科技有限公司 | 薯片薯条加工线体 |
CN107047693A (zh) * | 2016-10-11 | 2017-08-18 | 山西省农业科学院高寒区作物研究所 | 一种马铃薯饼的制作方法 |
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