CN106213319A - A kind of Sargassum potato chips and preparation method thereof - Google Patents
A kind of Sargassum potato chips and preparation method thereof Download PDFInfo
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- CN106213319A CN106213319A CN201610668692.6A CN201610668692A CN106213319A CN 106213319 A CN106213319 A CN 106213319A CN 201610668692 A CN201610668692 A CN 201610668692A CN 106213319 A CN106213319 A CN 106213319A
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- potato chips
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Abstract
The invention discloses a kind of Sargassum potato chips, including following raw material: Sargassum, mashed potato, black rice flour, sterculia nobilis's core powder, Sal, glucose, water, Rhizoma Dioscoreae, Flos Rosae Chinensis, Herba Cymbopogonis Citrari, Folium Ginkgo, Fructus Crataegi, coconut powder；The preparation method used includes step in detail below: (1) prepares Sargassum juice；(2) nutritional solution is prepared；(3) nutritious flavouring beans is prepared；(4) potato chips base is prepared；(5) potato chips is prepared；(6) by after potato chips centrifugation de-oiling, spreading nutritious flavouring beans, vacuum packaging gets product.The present invention remains the nutritional labeling of Rhizoma Solani tuber osi itself to greatest extent, by adding the vegetables and fruits miscellaneous grain crops such as Sargassum, sterculia nobilis's core, also will there is the raw material as potato chips such as the Rhizoma Dioscoreae of better nutritivity value, coconut powder, greatly enrich the nutritional labeling of potato chips, the potato chips taste perfume (or spice) made is beautiful, has certain health-care effect.
Description
Technical field
The invention belongs to clips processing technical field, be specifically related to a kind of Sargassum potato chips and preparation method thereof.
Background technology
Potato block occupies an important position in China's non-staple food industry, has the highest nutritive value and medicinal valency
Value, containing B group's vitamin such as abundant vitamin B1, B2, B6 and pantothenic acid and substantial amounts of good fiber quality element, containing trace element,
The nutrients such as aminoacid, protein, fat and high-quality starch.In addition, potato tubers is possibly together with Cereal grain institute
The carotene not having and ascorbic acid.In terms of nutritional point, it has more advantage than rice, flour, can supply the mankind big
The heat energy of amount.
Potato chips generally use fried processing mode, and the oil content in finished product, between 30%-40%, belongs to high innage salt food
Thing, as other fried foods, it is unfavorable to be eaten for a long time health, and the processing method improving potato chips is the most necessary.And, along with
The raising of living standards of the people, people pay attention to the most further for fat content in food, and the requirement to potato chips is certain the most therewith
Disconnected raising.Nowadays health, nutrition, green food the most progressively become the main flow of consumption, but existing potato chips taste is single, nutrition
Composition also needs abundant and strengthens.
Summary of the invention
The technical problem to be solved is to provide that a kind of nutritional labeling is retained, fortification, taste perfume (or spice) are beautiful
Sargassum potato chips and preparation method thereof.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is: a kind of Sargassum potato chips, including following weight
The raw material of part proportioning: Sargassum 20～30 parts, mashed potato 80～100 parts, black rice flour 15～20 parts, sterculia nobilis's core powder 15～20 parts,
Sal 2～4 parts, glucose 2～4 parts, water are appropriate, Rhizoma Dioscoreae 3～6 parts, Flos Rosae Chinensis 2～3 parts, Herba Cymbopogonis Citrari 1～2 parts, Folium Ginkgo 1～
2 parts, Fructus Crataegi 1～3 parts, coconut powder 2～6 parts；
The preparation method used includes step in detail below:
(1) Sargassum is cleaned remove impurity, add 3～5 times of water make pulping, obtain Sargassum juice；
(2) mix after Rhizoma Dioscoreae, Flos Rosae Chinensis, Herba Cymbopogonis Citrari, Folium Ginkgo, Fructus Crataegi being cleaned, add 4～7 times of water soak at room temperature 6～10
Hour, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(3) the nutritional solution mixing that Sargassum juice step (1) obtained and step (2) obtain, addition Sal, glucose stir
Mixing uniformly, constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, black rice flour, sterculia nobilis's core powder and coconut powder added suitable quantity of water mix homogeneously and make agglomerate, using mould
Tool is pressed into the thin slice that thickness is 1～2mm, is then placed in steam box, air-dries to obtain potato chips base after maturation；
(5) control the potato chips base that step (4) obtains, oil temperature 120～130 DEG C fried 5 seconds～10 seconds, to make potato chips surface
Golden yellow and crisp taste, obtains potato chips；
(6), after potato chips centrifugation de-oiling step (5) obtained, uniformly spread what step (3) obtained on potato chips surface
Nutritious flavouring beans, vacuum packaging gets product.
Preferably, described step (4) includes, thin slice is put into steam box, steams 20～25 minutes with 100～120 DEG C of steam.
Compared with prior art the device have the advantages that into:
The present invention remains the nutritional labeling of Rhizoma Solani tuber osi itself to greatest extent, by adding the vegetables and fruits such as Sargassum, sterculia nobilis's core
Miscellaneous grain crops, also will have the raw material as potato chips such as the Rhizoma Dioscoreae of better nutritivity value, coconut powder, and the nutrition having greatly enriched potato chips becomes
Point, the potato chips taste perfume (or spice) made is beautiful, has certain health-care effect；It uses low-temperature frying and centrifugation de-oiling method, produces
Product oil content is little；Present invention process is simple, and technology is easily mastered, it is easy to accomplish standardization, standardization, factorial praluction, just
In popularization and application.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1:
A kind of Sargassum potato chips, including the raw material of following weight: Sargassum 20 parts, mashed potato 80 parts, black rice flour 15
Part, 15 parts of sterculia nobilis's core powder, Sal 2 parts, glucose 2 parts, water are appropriate, Rhizoma Dioscoreae 3 parts, Flos Rosae Chinensis 2 parts, Herba Cymbopogonis Citrari 1 part, Folium Ginkgo 1
Part, Fructus Crataegi 1 part, coconut powder 2 parts；
The preparation method used includes step in detail below:
(1) Sargassum is cleaned remove impurity, add 3 times of water and make pulping, obtain Sargassum juice；
(2) mix after Rhizoma Dioscoreae, Flos Rosae Chinensis, Herba Cymbopogonis Citrari, Folium Ginkgo, Fructus Crataegi being cleaned, add 7 times of water soak at room temperature 6～10 little
Time, then keep temperature 60～70 DEG C of heating to decoct 1 hour, filter, obtain nutritional solution；
(3) the nutritional solution mixing that Sargassum juice step (1) obtained and step (2) obtain, addition Sal, glucose stir
Mixing uniformly, constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, black rice flour, sterculia nobilis's core powder and coconut powder added suitable quantity of water mix homogeneously and make agglomerate, using mould
Tool is pressed into the thin slice that thickness is 1～2mm, is then placed in steam box, air-dries to obtain potato chips base after maturation；
(5) the potato chips base that step (4) obtains is controlled oil temperature 120～130 DEG C fried 10 seconds, make potato chips surface golden yellow and
Crisp taste, obtains potato chips；
(6), after potato chips centrifugation de-oiling step (5) obtained, uniformly spread what step (3) obtained on potato chips surface
Nutritious flavouring beans, vacuum packaging gets product.
Preferably, described step (4) includes, thin slice is put into steam box, steams 20 minutes with 120 DEG C of steam.
Embodiment 2
A kind of Sargassum potato chips, it is characterised in that include the raw material of following weight: Sargassum 30 parts, mashed potato 100
Part, black rice flour 20 parts, 20 parts of sterculia nobilis's core powder, Sal 4 parts, glucose 4 parts, water are appropriate, Rhizoma Dioscoreae 6 parts, Flos Rosae Chinensis 3 parts, Herba Cymbopogonis Citrari 2
Part, Folium Ginkgo 2 parts, Fructus Crataegi 3 parts, coconut powder 6 parts；
The preparation method used includes step in detail below:
(1) Sargassum is cleaned remove impurity, add 5 times of water and make pulping, obtain Sargassum juice；
(2) mix after Rhizoma Dioscoreae, Flos Rosae Chinensis, Herba Cymbopogonis Citrari, Folium Ginkgo, Fructus Crataegi being cleaned, add 4 times of water soak at room temperature 6～10 little
Time, then keep temperature 60～70 DEG C of heating to decoct 2 hours, filter, obtain nutritional solution；
(3) the nutritional solution mixing that Sargassum juice step (1) obtained and step (2) obtain, addition Sal, glucose stir
Mixing uniformly, constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, black rice flour, sterculia nobilis's core powder and coconut powder added suitable quantity of water mix homogeneously and make agglomerate, using mould
Tool is pressed into the thin slice that thickness is 1～2mm, is then placed in steam box, air-dries to obtain potato chips base after maturation；
(5) the potato chips base that step (4) obtains is controlled oil temperature 120～130 DEG C fried 5 seconds, make potato chips surface golden yellow and
Crisp taste, obtains potato chips；
(6), after potato chips centrifugation de-oiling step (5) obtained, uniformly spread what step (3) obtained on potato chips surface
Nutritious flavouring beans, vacuum packaging gets product.
Preferably, described step (4) includes, thin slice is put into steam box, steams 25 minutes with 100 DEG C of steam.
The embodiment of the present invention remains the nutritional labeling of Rhizoma Solani tuber osi itself to greatest extent, by adding Sargassum, Ping Poren
Deng vegetables and fruits miscellaneous grain crops, also using having the raw material as potato chips such as the Rhizoma Dioscoreae of better nutritivity value, coconut powder, potato chips are greatly enriched
Nutritional labeling, the potato chips taste perfume (or spice) made is beautiful, has certain health-care effect；It uses low-temperature frying and centrifugation de-oiling side
Method, product oil content is little；Present invention process is simple, and technology is easily mastered, it is simple to popularization and application.
The present invention can summarize with other the concrete form without prejudice to the spirit or essential characteristics of the present invention.Therefore, originally
The embodiment above of invention all can only be considered the description of the invention and can not limit invention, wants in the right with the present invention
Ask any change in the implication and scope that book is suitable, be all considered as being included within the scope of the claims.
Claims (2)
1. Sargassum potato chips, it is characterised in that include the raw material of following weight: Sargassum 20～30 parts, mashed potato
80～100 parts, black rice flour 15～20 parts, sterculia nobilis's core powder 15～20 parts, Sal 2～4 parts, glucose 2～4 parts, water are appropriate, Rhizoma Dioscoreae
3～6 parts, Flos Rosae Chinensis 2～3 parts, Herba Cymbopogonis Citrari 1～2 parts, Folium Ginkgo 1～2 parts, Fructus Crataegi 1～3 parts, coconut powder 2～6 parts；
The preparation method used includes step in detail below:
(1) Sargassum is cleaned remove impurity, add 3～5 times of water make pulping, obtain Sargassum juice；
(2) mix after Rhizoma Dioscoreae, Flos Rosae Chinensis, Herba Cymbopogonis Citrari, Folium Ginkgo, Fructus Crataegi being cleaned, add 4～7 times of water soak at room temperature 6～10 are little
Time, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(3) the nutritional solution mixing that Sargassum juice step (1) obtained and step (2) obtain, adds Sal, glucose stirring all
Even, constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, black rice flour, sterculia nobilis's core powder and coconut powder added suitable quantity of water mix homogeneously and make agglomerate, using mould pressure
The thin slice becoming thickness to be 1～2mm, is then placed in steam box, air-dries to obtain potato chips base after maturation；
(5) control the potato chips base that step (4) obtains, oil temperature 120～130 DEG C fried 5 seconds～10 seconds, to make potato chips surface golden yellow
And crisp taste, obtain potato chips；
(6), after potato chips centrifugation de-oiling step (5) obtained, the nutrition that step (3) obtains uniformly is spread on potato chips surface
Tartar sauce, vacuum packaging gets product.
The preparation method of a kind of Sargassum potato chips the most according to claim 1, it is characterised in that described step (4) includes, will
Thin slice puts into steam box, steams 20～25 minutes with 100～120 DEG C of steam.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610668692.6A CN106213319A (en) | 2016-08-14 | 2016-08-14 | A kind of Sargassum potato chips and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610668692.6A CN106213319A (en) | 2016-08-14 | 2016-08-14 | A kind of Sargassum potato chips and preparation method thereof |
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| CN106213319A true CN106213319A (en) | 2016-12-14 |
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| CN201610668692.6A Withdrawn CN106213319A (en) | 2016-08-14 | 2016-08-14 | A kind of Sargassum potato chips and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993769A (en) * | 2017-04-11 | 2017-08-01 | 福建农林大学 | A kind of high fresh leisure marine alga potato chips and preparation method thereof |
| RU2662195C1 (en) * | 2017-11-10 | 2018-07-24 | Общество с ограниченной ответственностью Торговый Дом "Живая Еда" | Composition for preparing chips from laminaria with vegetables addition |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535664A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Nutritional potato chips and preparation method thereof |
| CN103976312A (en) * | 2014-05-29 | 2014-08-13 | 安徽荃力电子科技有限公司 | Method for fabricating mango potato chips |
| CN105795395A (en) * | 2016-03-31 | 2016-07-27 | 上海海洋大学 | Enteromorpha potato chips and processing method thereof |
-
2016
- 2016-08-14 CN CN201610668692.6A patent/CN106213319A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535664A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Nutritional potato chips and preparation method thereof |
| CN103976312A (en) * | 2014-05-29 | 2014-08-13 | 安徽荃力电子科技有限公司 | Method for fabricating mango potato chips |
| CN105795395A (en) * | 2016-03-31 | 2016-07-27 | 上海海洋大学 | Enteromorpha potato chips and processing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993769A (en) * | 2017-04-11 | 2017-08-01 | 福建农林大学 | A kind of high fresh leisure marine alga potato chips and preparation method thereof |
| RU2662195C1 (en) * | 2017-11-10 | 2018-07-24 | Общество с ограниченной ответственностью Торговый Дом "Живая Еда" | Composition for preparing chips from laminaria with vegetables addition |
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Application publication date: 20161214 |
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