CN105495463A - Tomato-flavored potato chip making method - Google Patents
Tomato-flavored potato chip making method Download PDFInfo
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- CN105495463A CN105495463A CN201510953961.9A CN201510953961A CN105495463A CN 105495463 A CN105495463 A CN 105495463A CN 201510953961 A CN201510953961 A CN 201510953961A CN 105495463 A CN105495463 A CN 105495463A
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Abstract
The invention discloses a tomato-flavored potato chip making method. The tomato-flavored potato chip making method includes the steps that 50-80 parts of by weight of potatoes and 20-30 parts by weight of sweet potatoes are cleaned, peeled and smashed; the processed potatoes and sweet potatoes are smashed into 30-50 meshes of powder to be made into slurry; the tomato slurry is added; the processed slurry is boiled for 10-15 minutes, wherein the temperature is 80-90 DEG C; the processed slurry is subjected to drum drying to make chips, wherein the heating temperature is controlled to be 120-170 DEG C in the drying process, the drum rotation speed is controlled to be 4-6 revolutions per minute; the potato chips are deeply fried at the temperature of 120-130 DEG C for 1-3 minutes and are drained off; the potato chips cooled in a spread mode are deeply fried at the temperature of 150-180 DEG C for 5-20 seconds and are drained off; centrifugal oil removal is performed; first-time baking is performed; first-time cold storage is performed; second-time baking is performed; second-time cold storage is performed. The original-taste potato chips made by means of the tomato-flavored potato chip making method is unique in taste, healthy, nutritional, convenient to use, simple in process, technically easy to master, small in investment, quick in effect and convenient to popularize and generalize, and standardized, normalized and industrialized production are easy to achieve.
Description
Technical field
The present invention relates to food processing field, particularly a kind of preparation method of tomato potato chips.
Background technology
Along with leisure food kind is more and more abundanter, leisure food is becoming the necessary article in people's daily life gradually.Leisure food is also a class of fast-moving consumer goods in fact, is the food eaten when people's leisure, rest.Leisure food is being promoted gradually becomes the daily required consumer goods of the common people, and along with the raising of expanding economy and the level of consumption, consumer constantly increases for the demand of leisure food quantity and quality.In the field of leisure food, potato is one of most popular raw material.Wherein stackable potato chip because of its sharp and clear mouthfeel and diversified taste very popular.Potato chips refer to the snacks be made up of potato (potato).Preparation method is that potato is cut to thin slice, then fried or bake to crisp mouth and in addition seasoning.Except coming except seasoning with salt the most simply, the potato chips having bought different taste on the market also can use monosodium glutamate and different spicing.Potato chips are the important somes in a lot of national snacks market.The primary raw material potato of potato chips, containing B group's 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.But part B family vitamin at high temperature heat endurance is not high, is easily destroyed in the cooking.
Summary of the invention
For mentioned problem, the invention provides a kind of preparation method of tomato potato chips, comprising:
1) by weight by potato: 50 ~ 80 parts, Ipomoea batatas: 20 ~ 30 parts are cleaned, peel;
2) potato processed and Ipomoea batatas are carried out being crushed to 30 ~ 50 orders, make slurries;
3) in described slurries, xylitol is added by weight: 1 ~ 5 part, wheat flour: 5 ~ 10 parts, salad oil: stir after 3 ~ 5 parts, until homogeneous;
4) choose the tomato 10 ~ 20 parts of high-quality, clean;
5) tomato through cleaning is carried out fragmentation, peeling, obtain tomato slurries;
6) slurries mix and blend tomato slurries and step 3 obtained, until homogeneous;
7) carry out boiling 10 ~ 15min to the mixed serum that step 6 processed, temperature is: 80 ~ 90 DEG C;
8) slurries that step 7 processed carry out roller drying film-making, control heating-up temperature at 120 ~ 170 DEG C, drum rotation speed: 4 ~ 6 revs/min in dry run, and gained potato chips thickness is: 1 ~ 3mm, moisture: 15 ~ 20%;
9) potato chips 1 ~ 3min at 120 ~ 130 DEG C, drains;
10) the potato chips room temperature spreading for cooling 20 ~ 30min after fried;
11) by the fried 5 ~ 20s at 150 ~ 180 DEG C of the potato chips after spreading for cooling, drain;
12) after step 11 processes, traditional vacuum de-oiling will be carried out for potato chips;
13) put on sieve by the potato chips of step 12 gained, be placed on by sieve on suspension bracket, stoving temperature is at 115 ~ 120 DEG C, and the time, at 5 ~ 10 minutes, makes chip moisture 15 ~ 20%;
14) potato chips after step 13 is cured are put into the freezer refrigeration of subzero 20 ~ 25 DEG C, cold preservation time is 15 ~ 18 minutes;
15) put on sieve by the potato chips of step 14 gained, be placed on by sieve on suspension bracket, stoving temperature is at 110 ~ 125 DEG C, and the time, at 15 ~ 20 minutes, makes chip moisture 3 ~ 5%;
16) potato chips after step 15 is cured are put into the freezer refrigeration of subzero 15 ~ 20 DEG C, cold preservation time is 10 ~ 15 minutes.
Preferred version is: potato chips carry out traditional vacuum de-oiling at 400 ~ 600r/min.
Preferred version is: described potato and Ipomoea batatas are selected from northeast.
Preferred version is: described potato and Ipomoea batatas are chosen without rotting, without the fresh potato of pathology and Ipomoea batatas.
Preferred version is: add swelling agent in step 3.
Preferred version is: described swelling agent is sodium carbonate or sodium acid carbonate.
Beneficial effect of the present invention: the tomato potato chips special taste that the present invention makes, health-nutrition, instant, technique is simple, and technology is easily grasped, and small investment, instant effect, be convenient to popularity, is easy to realize standardization, standardization, factorial praluction.
Detailed description of the invention
The present invention is described in further detail below, can implement according to this with reference to description word to make those skilled in the art.
Should be appreciated that used hereinly such as " to have ", other element one or more do not allotted in " comprising " and " comprising " term or the existence of its combination or interpolation.
Embodiment 1
The invention provides a kind of preparation method of tomato potato chips, comprising:
1) by weight by potato: 50 parts, Ipomoea batatas: 20 parts are cleaned, peel;
2) potato processed and Ipomoea batatas are carried out being crushed to 30 orders, make slurries;
3) in described slurries, xylitol is added by weight: 1 part, wheat flour: 5 parts, salad oil: stir after 3 parts, until homogeneous;
4) choose the tomato 10 parts of high-quality, clean;
5) tomato through cleaning is carried out fragmentation, peeling, obtain tomato slurries;
6) slurries mix and blend tomato slurries and step 3 obtained, until homogeneous;
7) carry out boiling 10min to the mixed serum that step 6 processed, temperature is: 80 DEG C;
8) slurries that step 7 processed carry out roller drying film-making, control heating-up temperature at 120 DEG C, drum rotation speed: 4 revs/min in dry run, and gained potato chips thickness is: 1mm, moisture: 15%;
9) potato chips 1min at 120 DEG C, drains;
10) the potato chips room temperature spreading for cooling 20min after fried;
11) by the fried 5s at 150 DEG C of the potato chips after spreading for cooling, drain;
12) after step 11 processes, traditional vacuum de-oiling will be carried out for potato chips;
13) put on sieve by the potato chips of step 12 gained, be placed on by sieve on suspension bracket, stoving temperature is at 115 DEG C, and the time, at 5 minutes, makes chip moisture 15%;
14) potato chips after step 13 is cured are put into the freezer refrigeration of subzero 20 ~ 25 DEG C, cold preservation time is 15 minutes;
15) put on sieve by the potato chips of step 14 gained, be placed on by sieve on suspension bracket, stoving temperature is at 110 DEG C, and the time, at 15 minutes, makes chip moisture 3%;
16) potato chips after step 15 is cured are put into the freezer refrigeration of subzero 15 DEG C, cold preservation time is 10 minutes.
Described potato chips carry out traditional vacuum de-oiling at 400 ~ 600r/min.
Described potato and Ipomoea batatas are selected from northeast.
Described potato and Ipomoea batatas are chosen without rotting, without the fresh potato of pathology and Ipomoea batatas.
Swelling agent is added in step 3.
Described swelling agent is sodium carbonate or sodium acid carbonate.
Embodiment 2
The invention provides a kind of preparation method of tomato potato chips, comprising:
1) by weight by potato: 80 parts, Ipomoea batatas: 30 parts are cleaned, peel;
2) potato processed and Ipomoea batatas are carried out being crushed to 50 orders, make slurries;
3) in described slurries, xylitol is added by weight: 5 parts, wheat flour: 10 parts, salad oil: stir after 5 parts, until homogeneous;
4) choose the tomato 20 parts of high-quality, clean;
5) tomato through cleaning is carried out fragmentation, peeling, obtain tomato slurries;
6) slurries mix and blend tomato slurries and step 3 obtained, until homogeneous;
7) carry out boiling 15min to the mixed serum that step 6 processed, temperature is: 90 DEG C;
8) slurries that step 7 processed carry out roller drying film-making, control heating-up temperature at 170 DEG C, drum rotation speed: 6 revs/min in dry run, and gained potato chips thickness is: 3mm, moisture: 20%;
9) potato chips 3min at 130 DEG C, drains;
10) the potato chips room temperature spreading for cooling 30min after fried;
11) by the fried 20s at 180 DEG C of the potato chips after spreading for cooling, drain;
12) after step 11 processes, traditional vacuum de-oiling will be carried out for potato chips;
13) put on sieve by the potato chips of step 12 gained, be placed on by sieve on suspension bracket, stoving temperature is at 120 DEG C, and the time, at 10 minutes, makes chip moisture 20%;
14) potato chips after step 13 is cured are put into the freezer refrigeration of subzero 25 DEG C, cold preservation time is 18 minutes;
15) put on sieve by the potato chips of step 14 gained, be placed on by sieve on suspension bracket, stoving temperature is at 125 DEG C, and the time, at 20 minutes, makes chip moisture 5%;
16) potato chips after step 15 is cured are put into the freezer refrigeration of subzero 20 DEG C, cold preservation time is 15 minutes.
Described potato chips carry out traditional vacuum de-oiling at 400 ~ 600r/min.
Described potato and Ipomoea batatas are selected from northeast.
Described potato and Ipomoea batatas are chosen without rotting, without the fresh potato of pathology and Ipomoea batatas.
Swelling agent is added in step 3.
Described swelling agent is sodium carbonate or sodium acid carbonate.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details.
Claims (6)
1. a preparation method for tomato potato chips, is characterized in that, comprising:
1) by weight by potato: 50 ~ 80 parts, Ipomoea batatas: 20 ~ 30 parts are cleaned, peel;
2) potato processed and Ipomoea batatas are carried out being crushed to 30 ~ 50 orders, make slurries;
3) in described slurries, xylitol is added by weight: 1 ~ 5 part, wheat flour: 5 ~ 10 parts, salad oil: stir after 3 ~ 5 parts, until homogeneous;
4) choose the tomato 10 ~ 20 parts of high-quality, clean;
5) tomato through cleaning is carried out fragmentation, peeling, obtain tomato slurries;
6) slurries mix and blend tomato slurries and step 3 obtained, until homogeneous;
7) carry out boiling 10 ~ 15min to the mixed serum that step 6 processed, temperature is: 80 ~ 90 DEG C;
8) slurries that step 7 processed carry out roller drying film-making, control heating-up temperature at 120 ~ 170 DEG C, drum rotation speed: 4 ~ 6 revs/min in dry run, and gained potato chips thickness is: 1 ~ 3mm, moisture: 15 ~ 20%;
9) potato chips 1 ~ 3min at 120 ~ 130 DEG C, drains;
10) the potato chips room temperature spreading for cooling 20 ~ 30min after fried;
11) by the fried 5 ~ 20s at 150 ~ 180 DEG C of the potato chips after spreading for cooling, drain;
12) after step 11 processes, traditional vacuum de-oiling will be carried out for potato chips;
13) put on sieve by the potato chips of step 12 gained, be placed on by sieve on suspension bracket, stoving temperature is at 115 ~ 120 DEG C, and the time, at 5 ~ 10 minutes, makes chip moisture 15 ~ 20%;
14) potato chips after step 13 is cured are put into the freezer refrigeration of subzero 20 ~ 25 DEG C, cold preservation time is 15 ~ 18 minutes;
15) put on sieve by the potato chips of step 14 gained, be placed on by sieve on suspension bracket, stoving temperature is at 110 ~ 125 DEG C, and the time, at 15 ~ 20 minutes, makes chip moisture 3 ~ 5%;
16) potato chips after step 15 is cured are put into the freezer refrigeration of subzero 15 ~ 20 DEG C, cold preservation time is 10 ~ 15 minutes.
2. the preparation method of tomato potato chips according to claim 1, is characterized in that, potato chips carry out traditional vacuum de-oiling at 400 ~ 600r/min.
3. tomato potato chips preparation method according to claim 1, it is characterized in that, described potato and Ipomoea batatas are selected from northeast.
4. tomato potato chips preparation method according to claim 1, is characterized in that, described potato and Ipomoea batatas are chosen without rotting, without the fresh potato of pathology and Ipomoea batatas.
5. tomato potato chips preparation method according to claim 1, is characterized in that, add swelling agent in step 3.
6. tomato potato chips preparation method according to claim 5, is characterized in that, described swelling agent is sodium carbonate or sodium acid carbonate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510953961.9A CN105495463A (en) | 2015-12-19 | 2015-12-19 | Tomato-flavored potato chip making method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510953961.9A CN105495463A (en) | 2015-12-19 | 2015-12-19 | Tomato-flavored potato chip making method |
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| CN105495463A true CN105495463A (en) | 2016-04-20 |
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| CN201510953961.9A Pending CN105495463A (en) | 2015-12-19 | 2015-12-19 | Tomato-flavored potato chip making method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876695A (en) * | 2016-05-10 | 2016-08-24 | 四川理工学院 | Production method of crispy sweet potato chips |
| CN106213317A (en) * | 2016-08-14 | 2016-12-14 | 王三红 | A kind of Fructus Citri Limoniae potato chips and preparation method thereof |
| CN106616609A (en) * | 2016-12-19 | 2017-05-10 | 潜山县思迈农业科技有限公司 | Heart fire clearing and eyesight improving cucumber sweet potato slices and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610000A (en) * | 2013-12-13 | 2014-03-05 | 戴女裕 | Potato chips and preparation method thereof |
| CN104397630A (en) * | 2014-11-26 | 2015-03-11 | 青岛百川石墨有限公司 | Chips capable of maintaining beauty and keeping young and preparation method of chips |
| CN104522580A (en) * | 2014-12-17 | 2015-04-22 | 浙江农林大学 | Preparation method of low-oil sweet potato chips |
| CN105146398A (en) * | 2015-07-21 | 2015-12-16 | 洪寒俊 | Method for processing tomato flavored chips |
-
2015
- 2015-12-19 CN CN201510953961.9A patent/CN105495463A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610000A (en) * | 2013-12-13 | 2014-03-05 | 戴女裕 | Potato chips and preparation method thereof |
| CN104397630A (en) * | 2014-11-26 | 2015-03-11 | 青岛百川石墨有限公司 | Chips capable of maintaining beauty and keeping young and preparation method of chips |
| CN104522580A (en) * | 2014-12-17 | 2015-04-22 | 浙江农林大学 | Preparation method of low-oil sweet potato chips |
| CN105146398A (en) * | 2015-07-21 | 2015-12-16 | 洪寒俊 | Method for processing tomato flavored chips |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876695A (en) * | 2016-05-10 | 2016-08-24 | 四川理工学院 | Production method of crispy sweet potato chips |
| CN106213317A (en) * | 2016-08-14 | 2016-12-14 | 王三红 | A kind of Fructus Citri Limoniae potato chips and preparation method thereof |
| CN106616609A (en) * | 2016-12-19 | 2017-05-10 | 潜山县思迈农业科技有限公司 | Heart fire clearing and eyesight improving cucumber sweet potato slices and preparation method thereof |
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Application publication date: 20160420 |
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