CN105595266A - Creamy taste potato chip manufacturing method - Google Patents

Creamy taste potato chip manufacturing method Download PDF

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Publication number
CN105595266A
CN105595266A CN201510953922.9A CN201510953922A CN105595266A CN 105595266 A CN105595266 A CN 105595266A CN 201510953922 A CN201510953922 A CN 201510953922A CN 105595266 A CN105595266 A CN 105595266A
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CN
China
Prior art keywords
potato chips
parts
potato
slurries
creamy taste
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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.)
Pending
Application number
CN201510953922.9A
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Chinese (zh)
Inventor
李家森
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李家森
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Application filed by 李家森 filed Critical 李家森
Priority to CN201510953922.9A priority Critical patent/CN105595266A/en
Publication of CN105595266A publication Critical patent/CN105595266A/en
Pending legal-status Critical Current

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Abstract

The present invention discloses a manufacturing method of a creamy taste potato chip, and the method comprises the following steps: cleaning, peeling and crushing 50 to 80 parts of potatoes and 20 to 30 parts of sweet potatoes; pulverizing the treated potatoes and sweet potatoes to 30 to 50 mesh to obtain slurry; stirring the slurry obtained in step 4 with foamed cream; cooking the treated slurry for 10-15min at temperature of 80-90 DEG C; drying the treated slurry in a rolling drum to make a slice, wherein in the drying process, the heating temperature is controlled at 120-170 DEG C, the rolling drum speed is 4-6 rpm; frying potato chips in oil for 1-3min at 120-130 DEG C, and draining; the frying potato chips which are cooled by spreading in the oil at 150-180 DEG C for 5-20s, and draining; centrifuging for removing the oil; first baking; first refrigerating; second baking; and second refrigerating. The primary taste potato chip made by the method is unique in taste, healthy, nutritional, convenient to eat, simple in process, technically easy to master, less in investment, quick in effect and easy to promote universally, and standardized, normalized and industrial production is easy to implement.

Description

A kind of preparation method of creamy taste potato chips
Technical field
The present invention relates to food processing field, particularly a kind of preparation method of creamy taste 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. StopNot busy food is also a class of fast-moving consumer goods in fact, is the food of eating in the time of people's leisure, rest. Leisure food byThe lattice that edge up become the daily essential consumer goods of the common people, and along with the raising of expanding economy and the level of consumption, consumer is for leisureThe demand of food quantity and quality constantly increases. 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 by potato (soilBeans) snacks made. Preparation method is that potato is cut to thin slice, then fried or bake to crisp mouthful and in addition seasoning. RemoveCome outside seasoning with salt the most simply, the potato chips of having bought on the market different taste also can use monosodium glutamate and different spicing. PotatoSheet is the important some in a lot of national snacks market. The primary raw material potato of potato chips, contain abundant vitamin B1, B2,The B group such as B6 and pantothenic acid vitamin and a large amount of high-quality celluloses, also contain trace element, amino acid, protein, fatWith nutrients such as high-quality starch. But part B family vitamin at high temperature heat endurance is not high, in the cooking, is easily brokenBad.
Summary of the invention
For mentioned problem, the invention provides a kind of preparation method of creamy taste potato chips, comprising:
1) by weight by potato: 50~80 parts, Ipomoea batatas: 20~30 parts are cleaned, peel;
2) potato of processing and Ipomoea batatas are crushed to 30~50 orders, make slurries;
3) in described slurries, add by weight xylitol: 1~5 part, wheat flour: 5~10 parts, salad oil: 3~5 partsAfter stir, until homogeneous;
4) slurries of the egg white of 10~15 parts being dismissed to rear and step 3 stir;
5) by the cream refrigeration 12~20h of 8~12 parts, then dismiss;
6) slurries of the cream after dismissing and step 4 are stirred;
7) add in the slurries that the low-gluten wheat flour of 20~25 parts makes to step 6, stir;
8) yolk of 10~15 parts is dismissed;
9) add in the egg yolk liquid that the white granulated sugar of 5~8 parts makes to step 8;
10) egg yolk liquid step 9 being made joins in the slurries that step 7 makes, and stirs, until homogeneous;
11) slurries that step 10 was processed carry out roller drying film-making, control heating-up temperature 120~170 in dry runDEG C, drum rotation speed: 4~6 revs/min, gained potato chips thickness is: 1~3mm, moisture: 15~20%;
12) potato chips 1~3min at 120~130 DEG C, drains;
13) fried potato chips room temperature spreading for cooling 20~30min later;
14) by the fried 5~20s at 150~180 DEG C of the potato chips after spreading for cooling, drain;
15) will after processing, step 14 carry out traditional vacuum de-oiling for potato chips;
16) potato chips of step 15 gained are put on sieve, sieve is placed on suspension bracket, stoving temperature is at 115~120 DEG C,Time, at 5~10 minutes, makes chip moisture 15~20%;
17) potato chips after step 16 is cured are put into the freezer refrigeration of subzero 20~25 DEG C, cold preservation time is 15~18Minute;
18) potato chips of step 17 gained are put on sieve, sieve is placed on suspension bracket, stoving temperature is at 110~125 DEG C,Time, at 15~20 minutes, makes chip moisture 3~5%;
19) potato chips after step 18 is cured are put into the freezer refrigeration of subzero 15~20 DEG C, cold preservation time is 10~15Minute.
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 fresh potato and the Ipomoea batatas of pathology.
Preferred version is: in step 3, add swelling agent.
Preferred version is: described swelling agent is sodium carbonate or sodium acid carbonate.
Beneficial effect of the present invention: the creamy taste potato chips special taste that the present invention makes, health-nutrition, instant, workSkill is simple, and technology is easily grasped, and small investment, instant effect are convenient to generally promote, and are easy to realize standardization, standardization, workFactoryization is produced
Detailed description of the invention
The present invention is described in further detail below, to make those skilled in the art with reference to description word reality according to thisExecute.
Should be appreciated that use herein do not allot one or many such as " having ", " comprising " and " comprising " termThe existence of individual other element or its combination or interpolation.
Embodiment 1
The preparation method that the invention provides a kind of creamy taste potato chips, comprising:
1) by weight by potato: 50 parts, Ipomoea batatas: 20 parts are cleaned, peel;
2) potato of processing and Ipomoea batatas are crushed to 30 orders, make slurries;
3) in described slurries, add by weight xylitol: 1 part, wheat flour: 5 parts, salad oil: after 3 parts, stirMix, until homogeneous;
4) slurries of the egg white of 10 parts being dismissed to rear and step 3 stir;
5) by the cream refrigeration 12h of 8 parts, then dismiss;
6) slurries of the cream after dismissing and step 4 are stirred;
7) add in the slurries that the low-gluten wheat flour of 20 parts makes to step 6, stir;
8) yolk of 10 parts is dismissed;
9) add in the egg yolk liquid that the white granulated sugar of 5 parts makes to step 8;
10) egg yolk liquid step 9 being made joins in the slurries that step 7 makes, and stirs, until homogeneous;
11) slurries that step 10 was processed carry out roller drying film-making, control heating-up temperature at 120 DEG C in dry run,Drum rotation speed: 4 revs/min, gained potato chips thickness is: 1mm, moisture: 15%;
12) potato chips 1min at 120 DEG C, drains;
13) fried potato chips room temperature spreading for cooling 20min later;
14) by the fried 5s at 150 DEG C of the potato chips after spreading for cooling, drain;
15) will after processing, step 14 carry out traditional vacuum de-oiling for potato chips;
16) potato chips of step 15 gained are put on sieve, sieve is placed on suspension bracket, stoving temperature is at 115 DEG C, the timeAt 5 minutes, make chip moisture 15%;
17) potato chips after step 16 is cured are put into the freezer refrigeration of subzero 20~25 DEG C, cold preservation time is 15 pointsClock;
18) potato chips of step 17 gained are put on sieve, sieve is placed on suspension bracket, stoving temperature is at 110 DEG C, the timeAt 15 minutes, make chip moisture 3%;
19) potato chips after step 18 is cured are put into the freezer refrigeration of subzero 15 DEG C, cold preservation time is 10 minutes.
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 fresh potato and the Ipomoea batatas of pathology.
In step 3, add swelling agent.
Described swelling agent is sodium carbonate or sodium acid carbonate.
Embodiment 2
The preparation method that the invention provides a kind of creamy taste potato chips, comprising:
1) by weight by potato: 80 parts, Ipomoea batatas: 30 parts are cleaned, peel;
2) potato of processing and Ipomoea batatas are crushed to 50 orders, make slurries;
3) in described slurries, add by weight xylitol: 5 parts, wheat flour: 10 parts, salad oil: after 5 parts, carry outStir, until homogeneous;
4) slurries of the egg white of 15 parts being dismissed to rear and step 3 stir;
5) by the cream refrigeration 12~20h of 12 parts, then dismiss;
6) slurries of the cream after dismissing and step 4 are stirred;
7) add in the slurries that the low-gluten wheat flour of 25 parts makes to step 6, stir;
8) yolk of 15 parts is dismissed;
9) add in the egg yolk liquid that the white granulated sugar of 8 parts makes to step 8;
10) egg yolk liquid step 9 being made joins in the slurries that step 7 makes, and stirs, until homogeneous;
11) slurries that step 10 was processed carry out roller drying film-making, control heating-up temperature at 170 DEG C in dry run,Drum rotation speed: 6 revs/min, gained potato chips thickness is: 3mm, moisture: 20%;
12) potato chips 3min at 130 DEG C, drains;
13) fried potato chips room temperature spreading for cooling 30min later;
14) by the fried 20s at 180 DEG C of the potato chips after spreading for cooling, drain;
15) will after processing, step 14 carry out traditional vacuum de-oiling for potato chips;
16) potato chips of step 15 gained are put on sieve, sieve is placed on suspension bracket, stoving temperature is at 120 DEG C, timeBetween at 10 minutes, make chip moisture 20%;
17) potato chips after step 16 is cured are put into the freezer refrigeration of 0 25 DEG C, cold preservation time is 18 minutes;
18) potato chips of step 17 gained are put on sieve, sieve is placed on suspension bracket, stoving temperature is at 125 DEG C, timeBetween at 20 minutes, make chip moisture 5%;
19) potato chips after step 18 is cured are put into the freezer refrigeration of subzero 20 DEG C, cold preservation time is 15 minutes.
Potato chips carry out traditional vacuum de-oiling at 400r/min.
Described potato and Ipomoea batatas are selected from northeast.
Described potato and Ipomoea batatas are chosen without rotting, without fresh potato and the Ipomoea batatas of pathology.
In step 3, add swelling agent.
Described swelling agent is sodium carbonate or sodium acid carbonate.
Although embodiment of the present invention are open as above, it is not restricted to listed fortune in description and embodimentWith, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easilyRealize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention does not limitIn specific details.

Claims (6)

1. a preparation method for creamy taste 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 of processing and Ipomoea batatas are crushed to 30~50 orders, make slurries;
3) in described slurries, add by weight xylitol: 1~5 part, wheat flour: 5~10 parts, salad oil: after 3~5 parts, stir, until homogeneous;
4) slurries of the egg white of 10~15 parts being dismissed to rear and step 3 stir;
5) by the cream refrigeration 12~20h of 8~12 parts, then dismiss;
6) slurries of the cream after dismissing and step 4 are stirred;
7) add in the slurries that the low-gluten wheat flour of 20~25 parts makes to step 6, stir;
8) yolk of 10~15 parts is dismissed;
9) add in the egg yolk liquid that the white granulated sugar of 5~8 parts makes to step 8;
10) egg yolk liquid step 9 being made joins in the slurries that step 7 makes, and stirs, until homogeneous;
11) slurries that step 10 was processed carry out roller drying film-making, control heating-up temperature at 120~170 DEG C, drum rotation speed in dry run: 4~6 revs/min, gained potato chips thickness is: 1~3mm, moisture: 15~20%;
12) potato chips 1~3min at 120~130 DEG C, drains;
13) fried potato chips room temperature spreading for cooling 20~30min later;
14) by the fried 5~20s at 150~180 DEG C of the potato chips after spreading for cooling, drain;
15) will after processing, step 14 carry out traditional vacuum de-oiling for potato chips;
16) potato chips of step 15 gained are put on sieve, sieve is placed on suspension bracket, stoving temperature is at 115~120 DEG C, and the time, at 5~10 minutes, makes chip moisture 15~20%;
17) potato chips after step 16 is cured are put into the freezer refrigeration of subzero 20~25 DEG C, cold preservation time is 15~18 minutes;
18) potato chips of step 17 gained are put on sieve, sieve is placed on suspension bracket, stoving temperature is at 110~125 DEG C, and the time, at 15~20 minutes, makes chip moisture 3~5%;
19) potato chips after step 18 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 creamy taste potato chips according to claim 1, is characterized in that, potato chips carry out traditional vacuum de-oiling at 400~600r/min.
3. creamy taste potato chips preparation method according to claim 1, is characterized in that, described potato and Ipomoea batatas are selected from northeast.
4. creamy taste potato chips preparation method according to claim 1, is characterized in that, described potato and Ipomoea batatas are chosen without rotting, without fresh potato and the Ipomoea batatas of pathology.
5. creamy taste potato chips preparation method according to claim 1, is characterized in that, adds swelling agent in step 3.
6. creamy taste potato chips preparation method according to claim 5, is characterized in that, described swelling agent is sodium carbonate or sodium acid carbonate.
CN201510953922.9A 2015-12-19 2015-12-19 Creamy taste potato chip manufacturing method Pending CN105595266A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510953922.9A CN105595266A (en) 2015-12-19 2015-12-19 Creamy taste potato chip manufacturing method

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Application Number Priority Date Filing Date Title
CN201510953922.9A CN105595266A (en) 2015-12-19 2015-12-19 Creamy taste potato chip manufacturing method

Publications (1)

Publication Number Publication Date
CN105595266A true CN105595266A (en) 2016-05-25

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106136138A (en) * 2016-06-28 2016-11-23 合肥市应传家庭农场有限公司 A kind of antipyretic potato chips of clearing away summer-heat and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1505975A (en) * 2002-12-09 2004-06-23 夏斯兵 Production process of crisp sweet potato chip without being fried
CN102511756A (en) * 2012-01-09 2012-06-27 福建贝吃乐食品有限公司 Production process of purple sweet potato egg rolls
CN102754796A (en) * 2012-06-25 2012-10-31 芜湖市祥荣食品有限公司 Strawberry potato chips and preparation method thereof
CN104522580A (en) * 2014-12-17 2015-04-22 浙江农林大学 Preparation method of low-oil sweet potato chips

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1505975A (en) * 2002-12-09 2004-06-23 夏斯兵 Production process of crisp sweet potato chip without being fried
CN102511756A (en) * 2012-01-09 2012-06-27 福建贝吃乐食品有限公司 Production process of purple sweet potato egg rolls
CN102754796A (en) * 2012-06-25 2012-10-31 芜湖市祥荣食品有限公司 Strawberry potato chips and preparation method thereof
CN104522580A (en) * 2014-12-17 2015-04-22 浙江农林大学 Preparation method of low-oil sweet potato chips

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106136138A (en) * 2016-06-28 2016-11-23 合肥市应传家庭农场有限公司 A kind of antipyretic potato chips of clearing away summer-heat and preparation method thereof

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Application publication date: 20160525

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