CN105231147A - Production method of leisure matreel and potato chips - Google Patents
Production method of leisure matreel and potato chips Download PDFInfo
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- CN105231147A CN105231147A CN201510745994.4A CN201510745994A CN105231147A CN 105231147 A CN105231147 A CN 105231147A CN 201510745994 A CN201510745994 A CN 201510745994A CN 105231147 A CN105231147 A CN 105231147A
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Abstract
The invention discloses a production method of leisure matreel and potato chips. The production method comprises the concrete steps of pretreating matreel and potatoes, adding matreel meat, glutinous rice flour, corn flour, table salt and the like to mashed potatoes in proportion, adding water, kneading and uniformly mixing the mashed potatoes, the matreel meat, the glutinous rice flour, the corn flour, the table salt, the water and the like so as to obtain dough; kneading the mashed potato dough which is uniformly mixed into a cylinder of which the diameter is 30mm, and then cutting the cylinder into disks with uniform thickness of 2.5-3.5mm; shaped potato chips are baked at the temperature of 120-130 DEG C until the moisture content is 4.5-5%, and then sprinkling seasonings so as to obtain the leisure matreel and potato chips with excellent flavor. The formula of the leisure matreel and potato chips comprises 100g of potato raw materials, and other auxiliary materials in proportion including 5-7% of matreel meat, 8-10% of corn flour, 25-30% of glutinous rice flour and 1.5% of table salt.
Description
Technical field
Patent of the present invention belongs to a kind of new product development of food service industry, is a kind of product drying after a kind of mackerel meat mixes with potato, Ipomoea batatas etc. specifically, i.e. a kind of production method of oppressing potato chips.
Background technology
In food service industry, potato chips dried product is a lot, pleasure, product visitor, Bick, first-class Jia Deng brand company can all provide this food.The kind of taste is also innumerable: original flavor, Italian red are braised, Texas barbecue, tomato, fresh baked crab, cheese, roasted suckling pig with crisp skin etc.But, so these potato chips are also the meat that simple potato chips do not add essence.
Existing potato chips may also have various taste, comprise meat flavour, but these potato chips also just add different flavorings to make various taste, people wish to have the potato chips tasting realistic meat albumen, make meat as food together with potato, fine nutrition complement effect can be played.
Summary of the invention
The technical problem to be solved in the present invention is to provide the production method of a kind of mackerel leisure potato chips, the flesh of fish is combined with mashed potatoes and produces a kind of new potato chips dried product.
For achieving the above object, technical scheme of the present invention is as follows:
The production method of a kind of mackerel leisure potato chips provided by the invention comprises the following steps:
1, mackerel pretreatment: freezing or chilled mackerel gets meat, then uses 80-120 DEG C of slow fire frying.
2, potato class pretreatment: select fresh potato, Ipomoea batatas or purple potato, cleaning, peeling, stripping and slicing, then puts into the boiled boiling water of 100 DEG C and steams to sticky soft, after cooling, potato block is pressed into mud.
3, shaping: in mashed potatoes, to add the flesh of fish, glutinous rice flour, corn flour, salt etc. by following formula rate, add water and rub with even agglomerating; By being twisted into cylindric with even mashed potatoes group, be then cut into uniform disc-shaped.
Formula rate: potato raw material 100g, other batching adding proportion is the flesh of fish 5-7%, corn flour 8-10%, glutinous rice flour 25-30%, salt 1-2%.
4, toast: on the bottom and face of potato chips, all brush soybean oil, put in an oven, baking temperature is 120-130 DEG C, until be 3-8% to moisture, then the flavoring prepared in advance is spread seasoning on baked potato chips, cooling final vacuum packaging.
In described mackerel pretreatment: with sweet and sour flavor to increase with 90-100 DEG C of slow fire frying 4-5 minute;
20 minutes are steamed in boiling water to sticky soft in described potato class pre-treatment step.Being that 30mm is cylindric by being twisted into diameter with even mashed potatoes group in described forming step, being then cut into the more uniform disc-shaped of thickness that thickness is 2.5-3.5mm.
In described baking procedure, put in an oven, temperature is 120-130 DEG C, is 4.5-5% to moisture.
Further, described formula for a product is: potato raw material 100g, then adds the flesh of fish 5-7%, corn flour 8-10%, glutinous rice flour 25-30%, salt 1.5%.
By technique scheme, the invention has the beneficial effects as follows:
The present invention, by adding mackerel meat as good animal protein source to potato chips, as food together with potato, can play fine complementation, not only nutritionally make potato chips be improved, and also very unique on local flavor.Particularly, the formula rate in forming step of the present invention can be that the flesh of fish well merges with other raw materials, ensures the good and unique flavor of nutrition.
Accompanying drawing explanation
Fig. 1 is the production technological process of the production method of mackerel of the present invention leisure potato chips;
The present invention is further illustrated below in conjunction with the drawings and specific embodiments.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with concrete diagram, setting forth the present invention further.
Embodiment 1
The production method of the mackerel leisure potato chips of this embodiment see Fig. 1, specifically can comprise the following steps:
1, mackerel pretreatment: freezing or chilled mackerel gets meat, then uses 90-100 DEG C of slow fire frying 4-5 minute, with sweet and sour flavor in order to increase.
2, potato pretreatment: select fresh potato, cleaning, peeling, stripping and slicing, then puts into the boiled boiling water of 100 DEG C and steams 20 minutes to sticky soft, after cooling, potato block is pressed into mud.
3, shaping: in 500g mashed potato, add the flesh of fish 35g, glutinous rice flour 125g, corn flour 40g, salt 7.5g in proportion, the flesh of fish, glutinous rice flour, corn flour, salt etc., add water and rub with even, agglomerating; Being that 30mm is cylindric by being twisted into diameter with even mashed potatoes group, being then cut into the more uniform disc-shaped of thickness that thickness is 2.5mm.
4, toast: shaping potato chips are put into plate and sets, the bottom and face of potato chips all brush soybean oil, puts in an oven, temperature is 125 DEG C, be 4.5% to moisture, then the flavoring prepared in advance spread seasoning on baked potato chips, cooling final vacuum packaging.
Embodiment 2
1, mackerel pretreatment: freezing or chilled mackerel gets meat, then uses 90-100 DEG C of slow fire frying 4-5 minute, with sweet and sour flavor in order to increase;
2, Ipomoea batatas pretreatment: select new fresh sweet potatoes, cleaning, peeling, stripping and slicing, then puts into the boiled boiling water of 100 DEG C and steams 20min to sticky soft, after cooling, potato block is pressed into mud;
3, shaping: in 500g sweet potato mash, to add the flesh of fish 25g, glutinous rice flour 150g, corn flour 50g, salt 7.5g in proportion, add water and rub with even, agglomerating; Being that 30mm is cylindric by being twisted into diameter with even mashed potatoes group, being then cut into the more uniform disc-shaped of thickness that thickness is 3.0mm.
4, toast: shaping potato chips are put into plate and sets, the bottom and face of potato chips all brush soybean oil, puts in an oven, temperature is 130 DEG C, be 5.0% to moisture, then the flavoring prepared in advance spread seasoning on baked potato chips, cooling final vacuum packaging.
Embodiment 3
1, mackerel pretreatment: freezing or chilled mackerel gets meat, then uses 90-100 DEG C of slow fire frying 4-5 minute, with sweet and sour flavor in order to increase.
2, purple potato pretreatment: select new light violet potato, cleaning, peeling, stripping and slicing, then puts into the boiled boiling water of 100 DEG C and steams 20min to sticky soft, after cooling, potato block is pressed into mud.
3, shaping: in the purple mashed potatoes of 500g, to add the flesh of fish 30g, glutinous rice flour 140g, corn flour 45g, salt 7.5g in proportion, add water and rub with even, agglomerating; Being that 30mm is cylindric by being twisted into diameter with even mashed potatoes group, being then cut into the more uniform disc-shaped of thickness that thickness is 3.5mm.
4, toast: shaping potato chips are put into plate and sets, the bottom and face of potato chips all brush soybean oil, puts in an oven, temperature is 120 DEG C, be 4.5% to moisture, then the flavoring prepared in advance spread seasoning on baked potato chips, cooling final vacuum packaging.
The mackerel leisure potato chips that above-described embodiment is made not only nutritionally make potato chips be improved, and also very unique on local flavor.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (5)
1. a production method for mackerel leisure potato chips, is characterized in that comprising the following steps:
Mackerel pretreatment: freezing or chilled mackerel gets meat, then uses 80-120 DEG C of slow fire frying;
Potato class pretreatment: select fresh potato, Ipomoea batatas or purple potato, cleaning, peeling, stripping and slicing, then puts into the boiled boiling water of 100 DEG C and steams to sticky soft, after cooling, potato block is pressed into mud;
Shaping: in mashed potatoes, to add the flesh of fish, glutinous rice flour, corn flour, salt etc. by following formula rate, add water and rub with even agglomerating; To be twisted into cylindric with even mashed potatoes group, be then cut into uniform disc-shaped:
Formula rate: potato raw material 100g, other batching adds the flesh of fish 5-7%, corn flour 8-10%, glutinous rice flour 25-30%, salt 1-2% respectively;
Baking: all brush soybean oil on the bottom and face of potato chips, put in an oven, baking temperature is 120-130 DEG C, until be 3-8% to moisture, then the flavoring prepared in advance is spread seasoning on baked potato chips, cooling final vacuum packaging.
2. the production method of a kind of mackerel leisure potato chips as claimed in claim 1, is characterized in that, with sweet and sour flavor to increase with 90-100 DEG C of slow fire frying 4-5 minute in described mackerel pre-treatment step.
3. the production method of a kind of mackerel leisure potato chips as claimed in claim 1, is characterized in that, steam 20 minutes to sticky soft in described potato class pre-treatment step in boiling water; Being that 30mm is cylindric by being twisted into diameter with even mashed potatoes group in described forming step, being then cut into the more uniform disc-shaped of thickness that thickness is 2.5-3.5mm.
4. the production method of a kind of mackerel leisure potato chips as claimed in claim 1, it is characterized in that, in described baking procedure, put in an oven, temperature is 120-130 DEG C, is 4.5-5% to moisture.
5. the production method of a kind of mackerel leisure potato chips as claimed in claim 1, it is characterized in that, described formula for a product is: potato raw material 100g, and other proportion scale is: the flesh of fish 5-7%, corn flour 8-10%, glutinous rice flour 25-30%, salt 1.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510745994.4A CN105231147A (en) | 2015-11-04 | 2015-11-04 | Production method of leisure matreel and potato chips |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510745994.4A CN105231147A (en) | 2015-11-04 | 2015-11-04 | Production method of leisure matreel and potato chips |
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| CN105231147A true CN105231147A (en) | 2016-01-13 |
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| CN201510745994.4A Pending CN105231147A (en) | 2015-11-04 | 2015-11-04 | Production method of leisure matreel and potato chips |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851972A (en) * | 2016-04-06 | 2016-08-17 | 安徽省农业科学院水产研究所 | Preparation method of fish flavored potato chips |
| CN105851973A (en) * | 2016-04-06 | 2016-08-17 | 安徽省农业科学院水产研究所 | Preparation method of turtle-flavored potato chips |
| CN106107695A (en) * | 2016-08-09 | 2016-11-16 | 安徽先知缘食品有限公司 | A kind of preparation method of the Lentinus Edodes flesh of fish potato chips with reinforcing the kidney and supporting YANG effect |
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| CN102726763A (en) * | 2012-06-29 | 2012-10-17 | 浙江大学 | Processing method for crisp fritter prepared by using minced fillet as raw material |
| CN102754791A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Corn chip and making method thereof |
| CN103349248A (en) * | 2013-06-26 | 2013-10-16 | 洽洽食品股份有限公司 | Crab cream fish flavored crisps and preparation method thereof |
| CN103494144A (en) * | 2013-10-16 | 2014-01-08 | 吴柠君 | Corn-flavored potato chips and producing method thereof |
| CN103750211A (en) * | 2013-12-31 | 2014-04-30 | 刘禾青 | Nutritional seafood-flavor potato chips and preparation method thereof |
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2015
- 2015-11-04 CN CN201510745994.4A patent/CN105231147A/en active Pending
Patent Citations (5)
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| CN102754791A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Corn chip and making method thereof |
| CN102726763A (en) * | 2012-06-29 | 2012-10-17 | 浙江大学 | Processing method for crisp fritter prepared by using minced fillet as raw material |
| CN103349248A (en) * | 2013-06-26 | 2013-10-16 | 洽洽食品股份有限公司 | Crab cream fish flavored crisps and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851972A (en) * | 2016-04-06 | 2016-08-17 | 安徽省农业科学院水产研究所 | Preparation method of fish flavored potato chips |
| CN105851973A (en) * | 2016-04-06 | 2016-08-17 | 安徽省农业科学院水产研究所 | Preparation method of turtle-flavored potato chips |
| CN106107695A (en) * | 2016-08-09 | 2016-11-16 | 安徽先知缘食品有限公司 | A kind of preparation method of the Lentinus Edodes flesh of fish potato chips with reinforcing the kidney and supporting YANG effect |
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