CN105851722A - Method for processing blueberry-flavored puffed potato crisp - Google Patents
Method for processing blueberry-flavored puffed potato crisp Download PDFInfo
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- CN105851722A CN105851722A CN201510027398.2A CN201510027398A CN105851722A CN 105851722 A CN105851722 A CN 105851722A CN 201510027398 A CN201510027398 A CN 201510027398A CN 105851722 A CN105851722 A CN 105851722A
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- potato
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- potato crisp
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Abstract
The invention relates to a method for processing blueberry-flavored puffed potato crisp. According to the invention, the potatoes with no insect pest, no decay, smooth surface and good color are taken as a raw material, the ripe potatoes are put into a masher to a slurry form, a noodle roller is used for compacting the dried slurry into uniform sheets with the thickness of 2.5-3.5, then the material is put in a baking oven at the temperature of 50-80 DEG C for baking for 10 minutes, then cooled, and put in a pan for being fried. The puffed potato crisp has the characteristics of crispy mouthfeel, rich flavor and nutrition and health.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of potato chips, particularly relate to the preparation method of a kind of potato block.
Background technology
Potato has anti-aging effect.It contains the B family vitamins such as abundant vitamin B1, B2, B6 and pantothenic acid and substantial amounts of good fiber quality element, possibly together with nutrients such as trace element, amino acid, protein, fat and high-quality starch.Although the leisure food about potato block is more the most on the market, but this kind of potato chips taste is single, is mostly to use monosodium glutamate to be seasoned, it is impossible to meet the demand of people's various tastes.
Summary of the invention
The processing method that it is an object of the invention to provide a kind of blue berry flavor potato crisp, the potato sheet that the present invention prepares has crispy in taste, gives off a strong fragrance, the feature of nutrient health.
The processing method that the technical scheme is that a kind of blue berry flavor potato crisp, it is characterised in that: comprise the following steps:
(1) choosing selection without insect pest, without rotten, epidermis potato smooth, the fresh profit of color and luster is raw material；
(2) potato selected is cleaned with clear water, peeling, be cut into bulk；
(3) potato ball is put in boiling water boils more than 30 minutes, and in boiling water, add a certain amount of colour protecting liquid；
(4) well-done rear potato ball is put into bruisher and break into pulpous state；
(5) in the potato of pulpous state, add 10% flour, the aspergillus oryzae sort of quyi of 0.5%, 0.5% dry ferment, the white sugar of 10%, the salt compounded of iodine of 2%, mix thoroughly, control the indirect fermentation more than 36 hours at 28 ° of C-35 ° of C；
(6) in the slurry after fermentation, add blueberry powder, mix thoroughly, constantly stir dry between 30-35 ° of C, until can compressing tablet；
(7) with oodle maker, dried slurry is pressed into the thick uniform disk of 2.5-3.5mm, then it is first placed in the baking box that temperature is 50-80 ° of C baking 10 minutes, puts in pot fried after spreading for cooling.
The invention has the beneficial effects as follows: the potato sheet processed by this method, not only rosin is crisp, but also does not have fruity, improves the appetite of people, nutrient health.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
A kind of processing method of blue berry flavor potato crisp, it is characterised in that: comprise the following steps:
(1) choosing selection without insect pest, without rotten, epidermis potato smooth, the fresh profit of color and luster is raw material；
(2) potato selected is cleaned with clear water, peeling, be cut into bulk；
(3) being put in boiling water by potato ball and boil 35 minutes, and add a certain amount of colour protecting liquid in boiling water, colour protecting liquid is formed by following material proportioning: sodium sulfite, citric acid, sodium carbonate, magnesium acetate, water；
(4) well-done rear potato ball is put into bruisher and break into pulpous state；
(5) in the potato of pulpous state, add 10% flour, the aspergillus oryzae sort of quyi of 0.5%, 0.5% dry ferment, the white sugar of 10%, the salt compounded of iodine of 2%, mix thoroughly, control to ferment more than 36 hours at 30 ° of about C；
(6) in the slurry after fermentation, add blueberry powder, mix thoroughly, constantly stir dry at 35 ° of about C, until can compressing tablet；(7) with oodle maker, dried slurry being pressed into the thick uniform disk of 3mm, then it be first placed in the baking box that temperature is 60 ° of C baking 10 minutes, put in pot between fried 60s-80s after spreading for cooling, fried temperature controls between 150-170 ° of C.
Claims (4)
1. the processing method of a blue berry flavor potato crisp, it is characterised in that: comprise the following steps:
(1) choosing selection without insect pest, without rotten, epidermis potato smooth, the fresh profit of color and luster is raw material；
(2) potato selected is cleaned with clear water, peeling, be cut into bulk；
(3) potato ball is put in boiling water boils more than 30 minutes, and in boiling water, add a certain amount of colour protecting liquid；
(4) well-done rear potato ball is put into bruisher and break into pulpous state；
(5) in the potato of pulpous state, add 10% flour, the aspergillus oryzae sort of quyi of 0.5%, 0.5% dry ferment, the white sugar of 10%, the salt compounded of iodine of 2%, mix thoroughly, control the indirect fermentation more than 36 hours at 28 ° of C-35 ° of C；
(6) in the slurry after fermentation, add blueberry powder, mix thoroughly, constantly stir dry between 30-35 ° of C, until can compressing tablet；
(7) with oodle maker, dried slurry is pressed into the thick uniform disk of 2.5-3.5mm, then it is first placed in the baking box that temperature is 50-80 ° of C baking 10 minutes, puts in pot fried after spreading for cooling.
The processing method of a kind of blue berry flavor potato crisp the most according to claim 1, it is characterised in that the colour protecting liquid in step (3) is formed by following material proportioning: sodium sulfite, citric acid, sodium carbonate, magnesium acetate, water.
The processing method of a kind of blue berry flavor potato crisp the most according to claim 1 and 2, it is characterised in that in step (7), fried temperature controls between 150-170 ° of C.
4. according to the processing method of a kind of blue berry flavor potato crisp described in any one of claim 1-3, it is characterised in that in step (7), the fried time controls between 60s-80s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510027398.2A CN105851722A (en) | 2015-01-20 | 2015-01-20 | Method for processing blueberry-flavored puffed potato crisp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510027398.2A CN105851722A (en) | 2015-01-20 | 2015-01-20 | Method for processing blueberry-flavored puffed potato crisp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851722A true CN105851722A (en) | 2016-08-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510027398.2A Pending CN105851722A (en) | 2015-01-20 | 2015-01-20 | Method for processing blueberry-flavored puffed potato crisp |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105851722A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183611A (en) * | 2017-05-24 | 2017-09-22 | 合肥华创现代农业科技有限公司 | Blueberry potato chips and preparation method thereof |
-
2015
- 2015-01-20 CN CN201510027398.2A patent/CN105851722A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183611A (en) * | 2017-05-24 | 2017-09-22 | 合肥华创现代农业科技有限公司 | Blueberry potato chips and preparation method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160817 |