CN105166782A - Processing method for microwave-puffed nutritional potato chip - Google Patents
Processing method for microwave-puffed nutritional potato chip Download PDFInfo
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- CN105166782A CN105166782A CN201510503488.4A CN201510503488A CN105166782A CN 105166782 A CN105166782 A CN 105166782A CN 201510503488 A CN201510503488 A CN 201510503488A CN 105166782 A CN105166782 A CN 105166782A
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- Prior art keywords
- potato
- microwave
- nutritional
- puffed
- potato chip
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 48
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 48
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 16
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000005470 impregnation Methods 0.000 claims abstract description 3
- 235000012054 meals Nutrition 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims abstract description 3
- 230000035764 nutrition Effects 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 108010010803 Gelatin Proteins 0.000 claims description 7
- 229920000159 gelatin Polymers 0.000 claims description 7
- 239000008273 gelatin Substances 0.000 claims description 7
- 235000019322 gelatine Nutrition 0.000 claims description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000021055 solid food Nutrition 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 230000003712 anti-aging effect Effects 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 230000001603 reducing effect Effects 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 description 5
- 230000002605 anti-dotal effect Effects 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004320 controlled atmosphere Methods 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241000207763 Solanum Species 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- LXNHXLLTXMVWPM-UHFFFAOYSA-N Vitamin B6 Natural products CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 230000035568 catharsis Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method for a microwave-puffed nutritional potato chip, belonging to the field of food processing. The processing method is characterized by comprising the following processing procedures: selection of raw materials; peeling; slicing; color protection; impregnation; seasoning; microwave puffing; and packaging. The invention has the following beneficial effects: the microwave-puffed nutritional potato chip has uniform thickness, good color, fragrance and taste, crispy taste and fragrant and glutinous flavor of the potato; the microwave-puffed nutritional potato chip has a high nutritional value, is rich in a plurality of nutrients like protein and vitamins, facilitates digestion and absorption of food, enhances the immunity of the human body and has spleen-reinforcing, stomach-harmonizing, qi-benefiting, middle energizer-regulating, toxin expelling, beauty-maintaining, blood pressure-reducing and anti-aging effects; and the microwave-puffed nutritional potato chip is an economical green nutritional foodstuff suitable to people of all ages, can be stored for a long time and is convenient to carry and applicable both as solid food for travelling and as convenient meal.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of processing method of microwave bulking nutrition potato block.
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, and for being processed into the comprehensive utilization that microwave bulking nutrition potato block 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, a kind of processing method of microwave bulking nutrition potato block is provided.
The present invention solves the technical scheme that its technical problem takes:
A processing method for microwave bulking nutrition potato block, is characterized in that: the processing process adopting raw material → remove the peel → cut into slices → protect look → impregnation → seasoning → microwave bulking → packaging, and concrete operation step is:
(1) raw material is selected: select never degenerate, without worm, without germinateing, peeling is raw material without the potato of cyan, and the potato chosen clear water is cleaned surperficial earth impurity;
(2) obtain solution: get appropriate water, adds salt and gelatin, is heated to 85 DEG C and gelatin is all dissolved, and prepare two parts of same solution, a ebuillition of heated, portion is cooled to room temperature;
(3) remove the peel: removed the peel by the potato cleaned up, and deep-cut eye, then cut into slices, slice thickness is 2-3mm, requires thin and thick uniformity;
(4) protect look and seasoning: the solution blanching 40-50s first potato block being put into boiling, pull out at once and put into cold soln, and at room temperature soak 25-30min;
(5) microwave bulking: potato block is pulled from cold soln out rear horse back and put into micro-wave oven and carry out expanded, Modulating Power is 650W, carry out after 4min turning over, again ingoing power be 650W micro-wave oven in expanded 4min, then Modulating Power is that 60W continues 2-3min, and product is golden yellow, without sallow, inner produce fine and closely woven and uniform bubble, mouthfeel is crisp;
(6) finished product packing: sprinkle appropriate tomato meal and the spiced salt after being taken out by potato block from micro-wave oven, encapsulate in time, adopt vacuum packaging, insect protected protection against the tide, the storage of low temperature and low humidity lucifuge, be finished product after packaging.
Beneficial effect: product thin and thick of the present invention is even, and color, smell and taste are all good, and crisp-fried is clear and melodious, have the glutinous local flavor of perfume (or spice) of potato.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 beneficial controlled atmosphere, toxin-expelling and face nourishing and the antidotal effect of step-down, a kind of all-ages, economical and practical green nourishing food, and the durable Tibetan of energy, be easy to carry, the use of can make a tour solid food and fast food.
Detailed description of the invention
Embodiment 1
:
A processing method for microwave bulking nutrition potato block, concrete operation step is:
(1) raw material is selected: select never degenerate, without worm, without germinateing, peeling is raw material without the potato of cyan, taro, the raw material clear water chosen cleaned surperficial earth impurity;
(2) obtain solution: get appropriate water, adds salt and pectin, is heated to 98 DEG C and gelatin is all dissolved, and prepare two parts of same solution, a ebuillition of heated, portion is cooled to room temperature;
(3) remove the peel: removed the peel by the raw material cleaned up, and deep-cut eye, then cut into slices, slice thickness is 5-7mm, requires thin and thick uniformity;
(4) protect look and seasoning: the solution blanching 1-2min first thin slice being put into boiling, pull out at once and put into cold soln, and at room temperature soak 45min;
(5) microwave bulking: thin slice is pulled from cold soln out rear horse back and put into micro-wave oven and carry out expanded, Modulating Power is 780W, carry out after 2min turning over, again ingoing power be 780W micro-wave oven in expanded 3min, then Modulating Power is that 90W continues 1min, and product is golden yellow, without sallow, inner produce fine and closely woven and uniform bubble, mouthfeel is crisp;
(6) finished product packing: sprinkle appropriate five-spice powder and refined salt after being taken out by thin slice from micro-wave oven, encapsulate in time, adopt vacuum packaging, insect protected protection against the tide, the storage of low temperature and low humidity lucifuge, be finished product after packaging.
Embodiment 2
:
A processing method for microwave bulking nutrition potato block, concrete operation step is:
(1) raw material is selected: select never degenerate, without worm, without germinateing, peeling is raw material without the potato of cyan, and the potato chosen clear water is cleaned surperficial earth impurity;
(2) obtain solution: get appropriate water, adds salt and gelatin, is heated to 100 DEG C and gelatin is all dissolved, and prepare two parts of same solution, a ebuillition of heated, portion is cooled to room temperature;
(3) remove the peel: removed the peel by the potato cleaned up, and deep-cut eye, then cut into slices, slice thickness is 8mm, requires thin and thick uniformity;
(4) protect look and seasoning: the solution blanching 3-5min first potato block being put into boiling, pull out at once and put into cold soln, and at room temperature soak 60min;
(5) microwave bulking: potato block is pulled from cold soln out rear horse back and put into micro-wave oven and carry out expanded, Modulating Power is 500W, carry out after 5min turning over, again ingoing power be 750W micro-wave oven in expanded 2min, then Modulating Power is that 45W continues 4-5min, and product is golden yellow, without sallow, inner produce fine and closely woven and uniform bubble, mouthfeel is crisp;
(6) finished product packing: sprinkle appropriate chilli powder and monosodium glutamate after being taken out by potato block from micro-wave oven, encapsulate in time, adopt vacuum packaging, insect protected protection against the tide, the storage of low temperature and low humidity lucifuge, be finished product after packaging.
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 microwave bulking nutrition potato block, is characterized in that: the processing process adopting raw material → remove the peel → cut into slices → protect look → impregnation → seasoning → microwave bulking → packaging, and concrete operation step is:
(1) raw material is selected: select never degenerate, without worm, without germinateing, peeling is raw material without the potato of cyan, and the potato chosen clear water is cleaned surperficial earth impurity;
(2) obtain solution: get appropriate water, adds salt and gelatin, is heated to 85 DEG C and gelatin is all dissolved, and prepare two parts of same solution, a ebuillition of heated, portion is cooled to room temperature;
(3) remove the peel: removed the peel by the potato cleaned up, and deep-cut eye, then cut into slices, slice thickness is 2-3mm, requires thin and thick uniformity;
(4) protect look and seasoning: the solution blanching 40-50s first potato block being put into boiling, pull out at once and put into cold soln, and at room temperature soak 25-30min;
(5) microwave bulking: potato block is pulled from cold soln out rear horse back and put into micro-wave oven and carry out expanded, Modulating Power is 650W, carry out after 4min turning over, again ingoing power be 650W micro-wave oven in expanded 4min, then Modulating Power is that 60W continues 2-3min, and product is golden yellow, without sallow, inner produce fine and closely woven and uniform bubble, mouthfeel is crisp;
(6) finished product packing: sprinkle appropriate tomato meal and the spiced salt after being taken out by potato block from micro-wave oven, encapsulate in time, adopt vacuum packaging, insect protected protection against the tide, the storage of low temperature and low humidity lucifuge, be finished product after packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510503488.4A CN105166782A (en) | 2015-08-17 | 2015-08-17 | Processing method for microwave-puffed nutritional potato chip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510503488.4A CN105166782A (en) | 2015-08-17 | 2015-08-17 | Processing method for microwave-puffed nutritional potato chip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105166782A true CN105166782A (en) | 2015-12-23 |
Family
ID=54889628
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510503488.4A Withdrawn CN105166782A (en) | 2015-08-17 | 2015-08-17 | Processing method for microwave-puffed nutritional potato chip |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105166782A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077605A (en) * | 1992-04-21 | 1993-10-27 | 苟新建 | The preparation method of puffed sweet potato chips |
| CN1891072A (en) * | 2005-07-08 | 2007-01-10 | 湖南农业大学 | Potato crisp utilizing micro wave processing and its processing method |
| CN101653227A (en) * | 2008-08-19 | 2010-02-24 | 冀登昌 | Puffed potato chips and preparation method thereof |
| CN104366372A (en) * | 2014-11-18 | 2015-02-25 | 黄金凤 | Processing method of spicy-crisp potato slices |
-
2015
- 2015-08-17 CN CN201510503488.4A patent/CN105166782A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077605A (en) * | 1992-04-21 | 1993-10-27 | 苟新建 | The preparation method of puffed sweet potato chips |
| CN1891072A (en) * | 2005-07-08 | 2007-01-10 | 湖南农业大学 | Potato crisp utilizing micro wave processing and its processing method |
| CN101653227A (en) * | 2008-08-19 | 2010-02-24 | 冀登昌 | Puffed potato chips and preparation method thereof |
| CN104366372A (en) * | 2014-11-18 | 2015-02-25 | 黄金凤 | Processing method of spicy-crisp potato slices |
Non-Patent Citations (1)
| Title |
|---|
| 武杰，何宏: "《膨化食品加工工艺与配方》", 31 August 2001, 科学技术文献出版社 * |
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| C06 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20151223 |
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| WW01 | Invention patent application withdrawn after publication |