CN105212121A - The purple French fries of a kind of haw taste - Google Patents
The purple French fries of a kind of haw taste Download PDFInfo
- Publication number
- CN105212121A CN105212121A CN201510622053.1A CN201510622053A CN105212121A CN 105212121 A CN105212121 A CN 105212121A CN 201510622053 A CN201510622053 A CN 201510622053A CN 105212121 A CN105212121 A CN 105212121A
- Authority
- CN
- China
- Prior art keywords
- french fries
- haw
- chinese yam
- black rice
- purple
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000012020 french fries Nutrition 0.000 title claims abstract description 26
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 19
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 19
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 19
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 19
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 235000004976 Solanum vernei Nutrition 0.000 claims abstract description 9
- 241000352057 Solanum vernei Species 0.000 claims abstract description 9
- 241000628997 Flos Species 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 7
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 7
- 235000021028 berry Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 5
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 241000219289 Silene Species 0.000 claims description 6
- 229910052918 calcium silicate Inorganic materials 0.000 claims description 6
- 210000004317 gizzard Anatomy 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 abstract description 6
- 230000000711 cancerogenic effect Effects 0.000 abstract description 4
- 231100000357 carcinogen Toxicity 0.000 abstract description 4
- 239000003183 carcinogenic agent Substances 0.000 abstract description 4
- 235000013339 cereals Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 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 purple French fries of a kind of haw taste, are made up of following raw material: the full powder 400-430 of purple potato, potato full-powder 100-120, fresh Chinese yam 40-50, apple vinegar 60-70, fresh haw berry 30-33, sweet osmanthus 8-10 etc.; Acrylamide can be produced during fries, this is a kind of carcinogen, and utilize fruit juice French fries to be soaked to the generation suppressing acrylamide, the present invention's haw juice soaked French fries, carry out fried again, effectively can suppress the generation of this carcinogen of acrylamide, add and fry to black rice grain, have fragrance and the nutrition of black rice, and crisp taste, purple French fries of the present invention also add the extract such as flos mume, dried orange peel, energy promote qi circulation digestion promoting, appetizing.
Description
Technical field
The present invention relates to purple potato goods, particularly relate to purple French fries of a kind of haw taste and preparation method thereof.
Background technology
Purple potato is rich in anthocyanidin, selenium and iron, can cancer-resisting, human body antifatigue, anti-ageing essential elements of enriching blood, human free radical can also be known, develop immunitypty, purple potato can make various non-staple food, and mouthfeel is good, purple potato goods kind sold on the market is rare, can not meet the demand of this nutraceutical of the how purple potato of people.
Summary of the invention
Instant invention overcomes prior art deficiency, provide the purple French fries of a kind of haw taste.
The present invention is achieved by the following technical solutions:
The purple French fries of a kind of haw taste, are made up of following raw material: purple potato full powder 400-430, potato full-powder 100-120, fresh Chinese yam 40-50, apple vinegar 60-70, fresh haw berry 30-33, sweet osmanthus juice 80-85, black rice 50-60, flos mume 4-6, dried orange peel 4-5, the membrane of a chicken's gizzard 3-5, fructus hordei germinatus 5-6, conical silene herb 2-3, sucrose are in right amount, proper amount of salt, soybean oil are appropriate, water is appropriate.
A preparation method for the purple French fries of haw taste, comprises the following steps:
(1) cleaned by Chinese yam, be cut into block after peeling, mix with apple vinegar and pour in pot, heating simmers, and filters, Chinese yam is made Chinese yam mud for subsequent use after Chinese yam is well-done;
(2) fresh haw berry is cleaned, stoning, be squeezed into haw juice, according to fruit juice: pure water is that the ratio of 2:10 is blended into pure water, dilutes stand-by;
(3) cleaned by black rice, put into container, pour sweet osmanthus juice into, soak 5-6 hour, filter, take out black rice, put into steaming tray and cook, dried by the black rice cooked, then put into pot, heating fries, for subsequent use;
(4) flos mume, dried orange peel, the membrane of a chicken's gizzard, fructus hordei germinatus, conical silene herb are ground into end, with the water soaking 50-60 minute of 5-10 times amount, then heat extraction, filter, obtain extract stand-by;
(5) extract in unclassified stores in addition to water in surplus stock and Chinese yam mud, step 4 is merged, and add suitable quantity of water, fully stir shaping, make French fries with chip machine processed, French fries are put into the container filling diluted haw juice, soak 1-1.5 hour;
(6) soaked French fries are taken out, drain the water, with soy bean fried to brown and crisp.
Compared with prior art, advantage of the present invention is:
Acrylamide can be produced during fries, this is a kind of carcinogen, and utilize fruit juice French fries to be soaked to the generation suppressing acrylamide, the present invention's haw juice soaked French fries, carry out fried again, effectively can suppress the generation of this carcinogen of acrylamide, add and fry to black rice grain, have fragrance and the nutrition of black rice, and crisp taste, purple French fries of the present invention also add the extract such as flos mume, dried orange peel, energy promote qi circulation digestion promoting, appetizing.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The purple French fries of a kind of haw taste, are made up of following weight portion (Kg) raw material: the full powder of purple potato 400, potato full-powder 100, fresh Chinese yam 40, apple vinegar 60, fresh haw berry 30, sweet osmanthus juice 80, black rice 50, flos mume 4, dried orange peel 4, the membrane of a chicken's gizzard 3, fructus hordei germinatus 5, conical silene herb 2, sucrose are appropriate, proper amount of salt, soybean oil are appropriate, water is appropriate.
A preparation method for the purple French fries of haw taste, comprises the following steps:
(1) cleaned by Chinese yam, be cut into block after peeling, mix with apple vinegar and pour in pot, heating simmers, and filters, Chinese yam is made Chinese yam mud for subsequent use after Chinese yam is well-done;
(2) fresh haw berry is cleaned, stoning, be squeezed into haw juice, according to fruit juice: pure water is that the ratio of 2:10 is blended into pure water, dilutes stand-by;
(3) cleaned by black rice, put into container, pour sweet osmanthus juice into, soak 5-6 hour, filter, take out black rice, put into steaming tray and cook, dried by the black rice cooked, then put into pot, heating fries, for subsequent use;
(4) flos mume, dried orange peel, the membrane of a chicken's gizzard, fructus hordei germinatus, conical silene herb are ground into end, with the water soaking 50-60 minute of 5 times amount, then heat extraction, filter, obtain extract stand-by;
(5) extract in unclassified stores in addition to water in surplus stock and Chinese yam mud, step 4 is merged, and add suitable quantity of water, fully stir shaping, make French fries with chip machine processed, French fries are put into the container filling diluted haw juice, soak 1 hour;
(6) soaked French fries are taken out, drain the water, with soy bean fried to brown and crisp.
Claims (2)
1. the purple French fries of haw taste, it is characterized in that, be made up of following raw material: purple potato full powder 400-430, potato full-powder 100-120, fresh Chinese yam 40-50, apple vinegar 60-70, fresh haw berry 55-60, sweet osmanthus juice 80-85, black rice 50-60, flos mume 4-6, dried orange peel 4-5, the membrane of a chicken's gizzard 3-5, fructus hordei germinatus 5-6, conical silene herb 2-3, sucrose are in right amount, proper amount of salt, soybean oil are appropriate, water is appropriate.
2. the preparation method of the purple French fries of a kind of haw taste as claimed in claim 1, is characterized in that, comprise the following steps:
(1) cleaned by Chinese yam, be cut into block after peeling, mix with apple vinegar and pour in pot, heating simmers, and filters, Chinese yam is made Chinese yam mud for subsequent use after Chinese yam is well-done;
(2) fresh haw berry is cleaned, stoning, be squeezed into haw juice, according to fruit juice: pure water is that the ratio of 2:10 is blended into pure water, dilutes stand-by;
(3) cleaned by black rice, put into container, pour sweet osmanthus juice into, soak 5-6 hour, filter, take out black rice, put into steaming tray and cook, dried by the black rice cooked, then put into pot, heating fries, for subsequent use;
(4) flos mume, dried orange peel, the membrane of a chicken's gizzard, fructus hordei germinatus, conical silene herb are ground into end, with the water soaking 50-60 minute of 5-10 times amount, then heat extraction, filter, obtain extract stand-by;
(5) extract in unclassified stores in addition to water in surplus stock and Chinese yam mud, black rice, step 4 is merged, and add suitable quantity of water, fully stir shaping, make French fries with chip machine processed, French fries are put into the container filling diluted haw juice, soak 1-1.5 hour;
(6) soaked French fries are taken out, drain the water, with soy bean fried to brown and crisp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510622053.1A CN105212121A (en) | 2015-09-28 | 2015-09-28 | The purple French fries of a kind of haw taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510622053.1A CN105212121A (en) | 2015-09-28 | 2015-09-28 | The purple French fries of a kind of haw taste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105212121A true CN105212121A (en) | 2016-01-06 |
Family
ID=54981732
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510622053.1A Withdrawn CN105212121A (en) | 2015-09-28 | 2015-09-28 | The purple French fries of a kind of haw taste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105212121A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242490A (en) * | 2017-06-15 | 2017-10-13 | 西南大学 | A kind of preparation method rich in purple sweet potato anthocyanin food ingredient |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445121A (en) * | 2013-07-17 | 2013-12-18 | 当涂县黄池蔬菜产销专业合作社 | Sea sedge and purple sweet potato chips and preparation method thereof |
-
2015
- 2015-09-28 CN CN201510622053.1A patent/CN105212121A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445121A (en) * | 2013-07-17 | 2013-12-18 | 当涂县黄池蔬菜产销专业合作社 | Sea sedge and purple sweet potato chips and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242490A (en) * | 2017-06-15 | 2017-10-13 | 西南大学 | A kind of preparation method rich in purple sweet potato anthocyanin food ingredient |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160106 |