CN105146398A - Method for processing tomato flavored chips - Google Patents

Abstract

The invention discloses a method for processing tomato flavored chips, and belongs to the field of food processing. The method is characterized by adopting a processing flow of treating raw materials, and performing cooking, pulping, mixing, cooking, baking, slicing and packaging processes. The tomato flavored chips have sweet and crispy taste, rich tomato flavor and the unique glutinous flavor of sweet potatoes, are advantageous to improve human body immunity, maintain and adjust human body functions. The tomato flavored chips have effects of preventing osteoporosis, relieving senescence and preventing arteriosclerosis, and are a rare low-energy, low-sugar low-fat food.

Description

A kind of processing method of tomato flavor potato chips

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of processing method of tomato flavor potato chips.

Background technology

Sweet potato, around herbaceous species, belonging to annual or perennial draft of overgrowing, having another name called sweet potato, red taro, sweet potato, sweet potato, sweet potato, pachyrhizus, sweet potato, because having different titles from different places.It is climing elongated, and stem is crawled ground, and block root, produces lactic acid by anaerobic respiration; Color of the leather turns white or rubescent, and meat is mostly yellow-white, but also has purple, except edible, and can also as sugaring and the raw material of making wine.

The effect of sweet potato: 1. strengthen immunologic function: sweet potato contains a large amount of mucus albumen, can prevent liver and kidney adesmosis, improves immunity of organisms, and prevention collagen disease occurs; Mineral matter contained in sweet potato is for maintenance and regulate bodily fuctions, plays a very important role; Contained calcium and magnesium, can prevention of osteoporosis; 2. cancer-resisting: containing a kind of cancer-resisting substance in sweet potato, colon cancer and breast cancer can be prevented and treated; In addition, sweet potato also has the effect of Scavenging active oxygen, and active oxygen is one of reason of bringing out cancer, therefore the effect of sweet potato inhibition cancer cell propagation is fairly obvious; 3. anti-ageing, prevent artery sclerosis: contained by sweet potato, mucus albumen can keep the elasticity of vascular wall, the generation of atherosclerosis; Chlorogenic acid in sweet potato, can the generation of check melanin, prevents the appearance of sparrow class and age mark; Red work can also suppress skin ageing, keeps elasticity of skin, slows down the senescence process of body.

Sweet potato is eaten raw usually, and growth cycle is short, and economic benefit is low, for being processed into the comprehensive utilization that tomato flavor potato chips can realize sweet potato raw material, instant, and being convenient to store, improving its economic worth.

Summary of the invention

The object of the invention is to solve growth of sweet potato cycle short problem, a kind of processing method of tomato flavor potato chips is provided.

The present invention solves the technical scheme that its technical problem takes:

A processing method for tomato flavor potato chips, is characterized in that: adopt Feedstock treating → boiling to pull an oar → mix boiling → smoke → cut into slices → be packaged as processing process, concrete operation step is:

(1) Feedstock treating: the sweet potato choosing the intact high-quality anosis without worm yellow, crocus kind, fully clean;

(2) boiling making beating: clean sweet potato is put into digester, by steamed to well-done, peeling, the fresh potato of every 20kg adds sucrose 12kg, enters beater and breaks into screened stock; Choose tomato 18kg, remove the peel, cut, enter beater and break into screened stock, then with sucrose 10kg, together candy, constantly stir, make slow evaporation to immobilising dense sticky sauce shape, stop heating, cold rear for subsequent use;

(3) boiling is mixed: sweet potato slurry and catsup are mixed in heating kettle, slowly heat, stir, control temperature 95-98 DEG C, till constantly stir-fry is mixed and is clumped together, stop heating, shift out, spread in the flat drip pan scribbling butter, surface is slightly coated with butter, be pressed into thin piece of 8mm, enter dryer and smoke;

(4) smoke: enter dryer when drying to dry tack free with 76 DEG C, reversion bottom surface is dried again, dries to water content 15-18%, cuts into slices after cold;

(5) cut into slices: be cut into 3cm × 3cm square piece, then be overlapped into square;

(6) pack: use glassine paper close packing, then make vacuum sealed package with Polythene Bag.

Beneficial effect: products taste of the present invention is fragrant and sweet crisp, and tomato is strong, has the glutinous local flavor of the distinctive perfume (or spice) of sweet potato; This product be conducive to improve body immunity, maintain and regulate bodily fuctions, also have prevention of osteoporosis, anti-ageing, prevent arteriosclerotic effect, be a kind of rare low in calories, low sugar, low fat food.

Detailed description of the invention

Embodiment 1 :

A processing method for tomato flavor potato chips, concrete operation step is:

(1) Feedstock treating: the sweet potato choosing the intact high-quality anosis without worm yellow, crocus kind, fully clean; By taro, potato cleaned standby seam;

(2) boiling making beating: clean sweet potato, taro, potato are put into digester, by steamed to well-done, peeling, the fresh potato of every 45kg adds fructose 36kg, enters beater and breaks into screened stock; Choose tomato 32kg, remove the peel, cut, enter beater and break into screened stock, then add fructose 28kg, together candy, constantly stir, make slow evaporation to immobilising dense sticky sauce shape, stop heating, cold rear for subsequent use;

(3) boiling is mixed: sweet potato slurry and catsup are mixed in heating kettle, slowly heat, stir, control temperature 108 DEG C, till constantly stir-fry is mixed and is clumped together, stop heating, shift out, spread in the flat drip pan scribbling sesame oil, surface is slightly coated with butter, be pressed into thin piece of 5mm, enter dryer and smoke;

(4) smoke: enter dryer when drying to dry tack free with 55 DEG C, reversion bottom surface is dried again, dries to water content 22%, cuts into slices after cold;

(5) cut into slices: be cut into 6cm × 6cm square piece, then be overlapped into square;

(6) pack: use glassine paper close packing, then make vacuum sealed package with Polythene Bag.

Embodiment 2 :

A processing method for tomato flavor potato chips, concrete operation step is:

(1) Feedstock treating: the sweet potato choosing the intact high-quality anosis without worm yellow, crocus kind, fully clean;

(2) boiling making beating: clean sweet potato is put into digester, by steamed to well-done, peeling, the fresh potato of every 35kg adds maltose 20kg, enters beater and breaks into screened stock; Choose tomato, each 16kg of cucumber, remove the peel, cut, enter beater and break into screened stock, then with maltose 25kg, together candy, constantly stir, make slow evaporation to immobilising dense sticky sauce shape, stop heating, cold rear for subsequent use;

(3) boiling is mixed: sweet potato slurry and catsup are mixed in heating kettle, slowly heat, stir, control temperature 112 DEG C, till constantly stir-fry is mixed and is clumped together, stop heating, shift out, spread in the flat drip pan scribbling vegetable oil, surface is slightly coated with lard, be pressed into thin piece of 10mm, enter dryer and smoke;

(4) smoke: enter dryer when drying to dry tack free with 85 DEG C, reversion bottom surface is dried again, dries to water content 6%, cuts into slices after cold;

(5) cut into slices: be cut into 2cm × 2cm square piece, then be overlapped into square;

(6) pack: use glassine paper close packing, then make vacuum sealed package with Polythene Bag.

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. a processing method for tomato flavor potato chips, is characterized in that: adopt Feedstock treating → boiling to pull an oar → mix boiling → smoke → cut into slices → be packaged as processing process, concrete operation step is:

(1) Feedstock treating: the sweet potato choosing the intact high-quality anosis without worm yellow, crocus kind, fully clean;

(2) boiling making beating: clean sweet potato is put into digester, by steamed to well-done, peeling, the fresh potato of every 20kg adds sucrose 12kg, enters beater and breaks into screened stock; Choose tomato 18kg, remove the peel, cut, enter beater and break into screened stock, then with sucrose 10kg, together candy, constantly stir, make slow evaporation to immobilising dense sticky sauce shape, stop heating, cold rear for subsequent use;

(3) boiling is mixed: sweet potato slurry and catsup are mixed in heating kettle, slowly heat, stir, control temperature 95-98 DEG C, till constantly stir-fry is mixed and is clumped together, stop heating, shift out, spread in the flat drip pan scribbling butter, surface is slightly coated with butter, be pressed into thin piece of 8mm, enter dryer and smoke;

(4) smoke: enter dryer when drying to dry tack free with 76 DEG C, reversion bottom surface is dried again, dries to water content 15-18%, cuts into slices after cold;

(5) cut into slices: be cut into 3cm × 3cm square piece, then be overlapped into square;

(6) pack: use glassine paper close packing, then make vacuum sealed package with Polythene Bag.