CN106360498A - Method for making cod potato chips - Google Patents
Method for making cod potato chips Download PDFInfo
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- CN106360498A CN106360498A CN201610826386.0A CN201610826386A CN106360498A CN 106360498 A CN106360498 A CN 106360498A CN 201610826386 A CN201610826386 A CN 201610826386A CN 106360498 A CN106360498 A CN 106360498A
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- 235000013606 potato chips Nutrition 0.000 title claims abstract description 87
- 238000000034 method Methods 0.000 title claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 78
- 241000251468 Actinopterygii Species 0.000 claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- 235000019640 taste Nutrition 0.000 claims abstract description 12
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 8
- 238000000465 moulding Methods 0.000 claims abstract description 8
- 238000003825 pressing Methods 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 44
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 42
- 235000011194 food seasoning agent Nutrition 0.000 claims description 23
- 238000005520 cutting process Methods 0.000 claims description 22
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 21
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 claims description 16
- 108010011485 Aspartame Proteins 0.000 claims description 16
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims description 16
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 16
- 229960003438 aspartame Drugs 0.000 claims description 16
- 235000010357 aspartame Nutrition 0.000 claims description 16
- 239000000605 aspartame Substances 0.000 claims description 16
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims description 16
- 235000018889 capsanthin Nutrition 0.000 claims description 16
- 235000012658 paprika extract Nutrition 0.000 claims description 16
- 239000001688 paprika extract Substances 0.000 claims description 16
- 229920000881 Modified starch Polymers 0.000 claims description 14
- 235000013599 spices Nutrition 0.000 claims description 14
- 235000003351 Brassica cretica Nutrition 0.000 claims description 12
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 12
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 12
- 235000013360 fish flour Nutrition 0.000 claims description 12
- 235000010460 mustard Nutrition 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 9
- 235000014121 butter Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 229920002774 Maltodextrin Polymers 0.000 claims description 8
- 239000005913 Maltodextrin Substances 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 8
- 229940035034 maltodextrin Drugs 0.000 claims description 8
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 7
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 7
- 240000003183 Manihot esculenta Species 0.000 claims description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 7
- 239000004368 Modified starch Substances 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 238000010410 dusting Methods 0.000 claims description 7
- 235000012054 meals Nutrition 0.000 claims description 7
- 235000019426 modified starch Nutrition 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- -1 sucrose ester Chemical class 0.000 claims description 7
- 238000010257 thawing Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 6
- 235000014102 seafood Nutrition 0.000 claims description 5
- 241000238557 Decapoda Species 0.000 claims description 4
- 239000005862 Whey Substances 0.000 claims description 4
- 102000007544 Whey Proteins Human genes 0.000 claims description 4
- 108010046377 Whey Proteins Proteins 0.000 claims description 4
- 239000001722 capsicum frutescens oleoresin Substances 0.000 claims description 4
- 229940050948 capsicum oleoresin Drugs 0.000 claims description 4
- 235000013351 cheese Nutrition 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 244000017106 Bixa orellana Species 0.000 claims description 3
- 244000304337 Cuminum cyminum Species 0.000 claims description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 3
- 235000012665 annatto Nutrition 0.000 claims description 3
- 239000010362 annatto Substances 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 2
- 244000056139 Brassica cretica Species 0.000 claims 3
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 235000013555 soy sauce Nutrition 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 5
- 235000013409 condiments Nutrition 0.000 abstract 2
- 238000012856 packing Methods 0.000 abstract 1
- 235000012015 potatoes Nutrition 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 241000219198 Brassica Species 0.000 description 9
- 230000006835 compression Effects 0.000 description 4
- 238000007906 compression Methods 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for making cod potato chips. The method comprises the following steps: chopping various raw materials and minced cod fillet, pressing, molding, frying, spreading powder and packing. According to the invention, the flavor of the potato chips is regulated from the interior to exterior. In the making process, the various raw materials and minced cod fillet are chipped, so that the overall flavor of the potato chips is influenced from the internal structure, and delicious cod taste and flavor of potatoes are organically combined; and meanwhile, condiment powder is spread on the outer surfaces of the potato chips in the invention, so that the potato chips have a flavor of roasted fish during eating, and due to diversified flavors of the condiments, multiple options can be provided for consumers. The potato chips made by the invention are delicious and crispy, and are unlikely to break in the transport process, and the quality and attractive appearance of the potato chips are guaranteed.
Description
Technical field
The present invention relates to food processing technology field is and in particular to a kind of manufacture method of morrhua potato chips.
Background technology
Potato chips belong to leisure food, because of liking of the delicious people by each age group.Existing potato chips have various tastes,
Including seafood taste, but these potato chips simply add different flavouring agents to make various tastes on the surface of potato chips.Additionally, mesh
How fragile potato chips on front market are in transportation, makes the quality of potato chips and big heavy discount attractive in appearance.
Content of the invention
It is an object of the present invention to provide a kind of manufacture method of morrhua potato chips, to solve the deficiencies in the prior art.
The present invention employs the following technical solutions:
A kind of manufacture method of morrhua potato chips, comprises the steps:
Step one, once cut and mix: by 6-8 mass parts potato full-powder, 1-3 mass parts wheaten starch, 1-2 mass parts Semen Maydiss
Starch, 2-4 mass parts acetic acid esterified cassava modified starch are added to cut and mix in pot, cut and mix uniformly；
Step 2, secondary cutting are mixed: mix, to cutting of step one, the defrosting morrhua minced fish adding the section of 4-6 mass parts in pot, cut
Mix uniformly, add afterwards 0.5-0.7 mass parts fish flour, 0.4-0.6 mass parts pre-gelatinized starch, 0.1-0.3 mass parts monoglyceride,
0.1-0.3 mass parts sucrose ester, 0.2-0.3 mass parts eat spice, cut and mix uniformly；Secondary cut mix during add 5-7 matter
The frozen water of amount part, keeps cutting and mixes not higher than 30 DEG C of kettle temperature；
Step 3, pressure skin and molding: the wet feed that step 2 is obtained carries out pressing skin by bark press, recycles forming machine pair
Pressure skin carries out forming processes, obtains the potato chips skin of suitable thickness and size；
Step 4, fried: the potato chips skin that step 3 is obtained puts into fried 30-45s in 168-180 DEG C of oil cauldron, after
Blow most of oil on the fried potato chips surface obtaining by compressed air off；
Step 5, dusting, packaging: the seasoning powder of preparation is spread across the surface of the potato chips that step 4 obtains, cools down post package.
Further, in step 3, potato chips skin thickness is 0.5-0.7mm, is shaped as ellipse, monolithic potato chips cortex amount is
15.5-16.5g.
Further, in step 5, the potato chips of 10 mass parts spill the seasoning powder of 0.2-0.5 mass parts, and seasoning powder includes mustard
Flavoring powder, Mel butter flavoring powder, crab roe flavoring powder or Boiled Fish flavoring powder, mustard flavoring powder includes 0.1-
0.3 mass parts fish powdered flavor, 2-3 mass parts powdered soy, 1-1.5 mass parts mustard meal, 0.1-0.3 mass parts acid hydrolysis plant
Albumen, 0.1-0.3 mass parts citric acid, 0.5-1 mass parts capsanthin, 0.1-0.3 mass parts aspartame；Mel butter taste is adjusted
Feed powder includes 2-3 mass parts section cheese, 0.5-0.8 mass parts maltodextrin, 0.5-1 mass parts whey powder, 0.1-0.3 mass
Part food spice, 0.1-0.3 mass parts annatto, 0.1-0.3 mass parts aspartame, 0.1-0.3 mass parts Rhizoma Curcumae Longae,
0.1-0.3 mass parts capsanthin, 0.1-0.3 mass parts citric acid；Crab roe flavoring powder includes 1-2 mass parts powdered soy, 0.5-
0.8 mass parts seafood powdered flavor, 0.1-0.3 mass parts citric acid, 0.1-0.3 mass parts aspartame, 0.1-0.3 mass parts
Capsanthin；Boiled Fish flavoring powder includes 1-1.5 mass parts Fructus Capsici powder, 0.2-0.3 mass parts fish flour, 0.2-0.3 mass parts shrimp
Powder, 0.3-0.5 mass parts cumin powder, 1-2 mass parts powdered soy, 0.3-0.5 mass parts acid hydrolyzed vegetable protein, 0.6-0.8 matter
Amount part maltodextrin, 0.5-1 mass parts capsanthin, 0.3-0.5 mass parts capsicum oleoresin, 0.1-0.3 mass parts aspartame,
0.1-0.3 mass parts citric acid.
Beneficial effects of the present invention:
1st, morrhua potato chips of the present invention are not single potato chips being seasoned from outside, but the wind to potato chips from inside to outside
Taste is adjusted.Each raw material and morrhua minced fish are carried out cutting mixing by manufacturing process, then carries out follow-up technique, from internal structure
Go to affect the local flavor of the entirety of potato chips, by the control of whole processing step and condition, by the wind of the fresh fragrant of morrhua and Rhizoma Solani tuber osi
Taste organically combines；The outer surface of potato chips of the present invention also spills seasoning powder simultaneously, and potato chips are tasted the local flavor of grilled fish, seasoning powder mouth
Taste is multiple, allows consumer have multiple choices.
2nd, the crisp degree of morrhua potato chips of the present invention is better than traditional potato chips, and traditional potato chips are firmly crisp, fragile, and this
Invention adds morrhua minced fish, each raw material and morrhua minced fish are cut during mixing, because the collagen protein in morrhua minced fish
Exist, so that each raw material is combined tightr, the potato chips made are fresh fragrant, crisp, not scaling-off, also do not allow frangible in transportation,
Ensure that the quality of potato chips and attractive in appearance.
3rd, the present invention adds morrhua minced fish in potato chips, not only raciness, and nutritious, suitable each age group
People.
Specific embodiment
With reference to embodiment, the present invention is done and further explain.The following example is merely to illustrate the present invention, but
It is not used to limit the practical range of the present invention.
A kind of manufacture method of morrhua potato chips, comprises the steps:
Step one, once cut and mix: by 6-8 mass parts potato full-powder, 1-3 mass parts wheaten starch, 1-2 mass parts Semen Maydiss
Starch, 2-4 mass parts acetic acid esterified cassava modified starch are added to cut and mix in pot, cut and mix uniformly；
Step 2, secondary cutting are mixed: mix, to cutting of step one, the defrosting morrhua minced fish adding the section of 4-6 mass parts in pot, cut
Mix uniformly, add afterwards 0.5-0.7 mass parts fish flour, 0.4-0.6 mass parts pre-gelatinized starch, 0.1-0.3 mass parts monoglyceride,
0.1-0.3 mass parts sucrose ester, 0.2-0.3 mass parts eat spice, cut and mix uniformly；Secondary cut mix during add 5-7 matter
The frozen water of amount part, keeps cutting and mixes not higher than 30 DEG C of kettle temperature；
Step 3, pressure skin and molding: the wet feed that step 2 is obtained carries out pressing skin by bark press, recycles forming machine pair
Pressure skin carries out forming processes, obtains the potato chips skin of suitable thickness and size；Potato chips skin thickness is 0.5-0.7mm, is shaped as ellipse
Type, monolithic potato chips cortex amount is 15.5-16.5g；
Step 4, fried: the potato chips skin that step 3 is obtained puts into fried 30-45s in 168-180 DEG C of oil cauldron, after
Blow most of oil on the fried potato chips surface obtaining by compressed air off；
Step 5, dusting, packaging: the seasoning powder of preparation is spread across the surface of the potato chips that step 4 obtains, 10 mass parts
Potato chips spill the seasoning powder of 0.2-0.5 mass parts, cool down post package.Seasoning powder includes mustard flavoring powder, Mel butter flavoring
Powder, crab roe flavoring powder or Boiled Fish flavoring powder, mustard flavoring powder includes 0.1-0.3 mass parts fish powdered flavor, 2-3 matter
Amount part powdered soy, 1-1.5 mass parts mustard meal, 0.1-0.3 mass parts acid hydrolyzed vegetable protein, 0.1-0.3 mass parts citric acid,
0.5-1 mass parts capsanthin, 0.1-0.3 mass parts aspartame；It is dry that Mel butter flavoring powder includes the section of 2-3 mass parts
Cheese, 0.5-0.8 mass parts maltodextrin, 0.5-1 mass parts whey powder, 0.1-0.3 mass parts food spice, 0.1-0.3 matter
Amount part annatto, 0.1-0.3 mass parts aspartame, 0.1-0.3 mass parts Rhizoma Curcumae Longae, 0.1-0.3 mass parts capsanthin, 0.1-
0.3 mass parts citric acid；Crab roe flavoring powder include 1-2 mass parts powdered soy, 0.5-0.8 mass parts seafood powdered flavor,
0.1-0.3 mass parts citric acid, 0.1-0.3 mass parts aspartame, 0.1-0.3 mass parts capsanthin；Boiled Fish flavoring powder
Including 1-1.5 mass parts Fructus Capsici powder, 0.2-0.3 mass parts fish flour, 0.2-0.3 mass parts shrimp meal, 0.3-0.5 mass parts Fructus Cumini Cymini
Powder, 1-2 mass parts powdered soy, 0.3-0.5 mass parts acid hydrolyzed vegetable protein, 0.6-0.8 mass parts maltodextrin, 0.5-1 matter
Amount part capsanthin, 0.3-0.5 mass parts capsicum oleoresin, 0.1-0.3 mass parts aspartame, 0.1-0.3 mass parts citric acid.
Each composition that following examples are related to is food stage, and morrhua minced fish is a level morrhua minced fish, and edible spice is peppery
Green pepper powder；In Mel butter flavoring powder, food spice is milk flavoured type spice.
Embodiment 1
Mustard taste morrhua potato chips
Step one, once cut and mix: by 6 mass parts potato full-powders, 1 mass parts wheaten starch, 1 corn starch, 2 mass parts
Acetic acid esterified cassava modified starch is added to cut and mixes in pot, cuts and mixes uniformly.
Step 2, secondary cutting are mixed: mix, to cutting of step one, the defrosting morrhua minced fish adding 4 mass parts sections in pot, cut and mix
Uniformly, 0.5 mass parts fish flour, 0.4 mass parts pre-gelatinized starch, 0.1 mass parts monoglyceride, 0.1 mass parts sucrose ester are added afterwards,
0.2 mass parts eat spice, cut and mix uniformly；Secondary cut mix during add the frozen water of 5 mass parts, keep cutting mixing kettle temperature
Not higher than 30 DEG C.
Step 3, pressure skin and molding: the wet feed that step 2 is obtained carries out pressing skin by bark press, recycles forming machine pair
Pressure skin carries out forming processes, obtains the potato chips skin of suitable thickness and size；Potato chips skin thickness is 0.5mm, is shaped as ellipse, single
Piece potato chips cortex amount is 15.5-16.5g.
Step 4, fried: the potato chips skin that step 3 is obtained puts into fried 30s in 168 DEG C of oil cauldron, passes through compression afterwards
Air blows most of oil on the fried potato chips surface obtaining off；
Step 5, dusting, packaging: the seasoning powder of preparation is spread across the surface of the potato chips that step 4 obtains, 10 mass parts
Potato chips spill the seasoning powder of 0.2 mass parts, cool down post package.Seasoning powder is mustard flavoring powder, fragrant including 0.2 mass parts fish flour end
Essence, 2.5 mass parts powdered soys, 1.2 mass parts mustard meals, 0.2 mass parts acid hydrolyzed vegetable protein, 0.2 mass parts citric acid,
0.75 mass parts capsanthin, 0.2 mass parts aspartame.
Embodiment 2
Mel butter taste morrhua potato chips
Step one, once cut and mix: 7 mass parts potato full-powders, 2 mass parts wheaten starches, 1.5 mass parts Semen Maydiss are formed sediment
Powder, 3 mass parts acetic acid esterified cassava modified starch are added to cut and mix in pot, cut and mix uniformly；
Step 2, secondary cutting are mixed: mix, to cutting of step one, the defrosting morrhua minced fish adding 5 mass parts sections in pot, cut and mix
Uniformly, 0.6 mass parts fish flour, 0.5 mass parts pre-gelatinized starch, 0.2 mass parts monoglyceride, 0.2 mass parts sucrose ester are added afterwards,
0.25 amount part eats spice, cuts and mixes uniformly；Secondary cut mix during add the frozen water of 6 mass parts, keep cutting mixing kettle temperature
Not higher than 30 DEG C；
Step 3, pressure skin and molding: the wet feed that step 2 is obtained carries out pressing skin by bark press, recycles forming machine pair
Pressure skin carries out forming processes, obtains the potato chips skin of suitable thickness and size；Potato chips skin thickness is 0.6mm, is shaped as ellipse, single
Piece potato chips cortex amount is 15.5-16.5g.
Step 4, fried: the potato chips skin that step 3 is obtained puts into fried 40s in 175 DEG C of oil cauldron, passes through compression afterwards
Air blows most of oil on the fried potato chips surface obtaining off；
Step 5, dusting, packaging: the seasoning powder of preparation is spread across the surface of the potato chips that step 4 obtains, 10 mass parts
Potato chips spill the seasoning powder of 0.3 mass parts, cool down post package.Seasoning powder includes 2.5 mass parts sections for Mel butter flavoring powder
Cheese, 0.6 mass parts maltodextrin, 0.75 mass parts whey powder, 0.2 mass parts food spice, 0.2 mass parts Arnotto
Orange, 0.2 mass parts aspartame, 0.2 mass parts Rhizoma Curcumae Longae, 0.2 mass parts capsanthin, 0.2 mass parts citric acid.
Embodiment 3
Crab roe taste morrhua potato chips
Step one, once cut and mix: by 8 mass parts potato full-powders, 3 mass parts wheaten starches, 2 corn starchs, 4 mass parts
Acetic acid esterified cassava modified starch is added to cut and mixes in pot, cuts and mixes uniformly；
Step 2, secondary cutting are mixed: mix, to cutting of step one, the defrosting morrhua minced fish adding 6 mass parts sections in pot, cut and mix
Uniformly, 0.7 mass parts fish flour, 0.6 mass parts pre-gelatinized starch, 0.3 mass parts monoglyceride, 0.3 mass parts sucrose ester are added afterwards,
0.3 mass parts eat spice, cut and mix uniformly；Secondary cut mix during add the frozen water of 7 mass parts, keep cutting mixing kettle temperature
Not higher than 30 DEG C；
Step 3, pressure skin and molding: the wet feed that step 2 is obtained carries out pressing skin by bark press, recycles forming machine pair
Pressure skin carries out forming processes, obtains the potato chips skin of suitable thickness and size；Potato chips skin thickness is 0.7mm, is shaped as ellipse, single
Piece potato chips cortex amount is 15.5-16.5g.
Step 4, fried: the potato chips skin that step 3 is obtained puts into fried 45s in 180 DEG C of oil cauldron, passes through compression afterwards
Air blows most of oil on the fried potato chips surface obtaining off；
Step 5, dusting, packaging: the seasoning powder of preparation is spread across the surface of the potato chips that step 4 obtains, 10 mass parts
Potato chips spill the seasoning powder of 0.5 mass parts, cool down post package.Seasoning powder be crab roe flavoring powder, including 1.5 mass parts powdered soys,
0.6 mass parts seafood powdered flavor, 0.2 mass parts citric acid, 0.2 mass parts aspartame, 0.2 mass parts capsanthin.
Embodiment 4
Boiling fishiness morrhua potato chips
Step one, once cut and mix: by 7 mass parts potato full-powders, 2 mass parts wheaten starches, 1.5 corn starchs, 3 mass
Part acetic acid esterified cassava modified starch is added to cut to be mixed in pot, cuts and mixes uniformly；
Step 2, secondary cutting are mixed: mix, to cutting of step one, the defrosting morrhua minced fish adding 5 mass parts sections in pot, cut and mix
Uniformly, 0.6 mass parts fish flour, 0.5 mass parts pre-gelatinized starch, 0.2 mass parts monoglyceride, 0.2 mass parts sucrose ester are added afterwards,
0.2 mass parts eat spice, cut and mix uniformly；Secondary cut mix during add the frozen water of 6 mass parts, keep cutting mixing kettle temperature
Not higher than 30 DEG C；
Step 3, pressure skin and molding: the wet feed that step 2 is obtained carries out pressing skin by bark press, recycles forming machine pair
Pressure skin carries out forming processes, obtains the potato chips skin of suitable thickness and size；Potato chips skin thickness is 0.6mm, is shaped as ellipse, single
Piece potato chips cortex amount is 15.5-16.5g.
Step 4, fried: the potato chips skin that step 3 is obtained puts into fried 30s in 175 DEG C of oil cauldron, passes through compression afterwards
Air blows most of oil on the fried potato chips surface obtaining off；
Step 5, dusting, packaging: the seasoning powder of preparation is spread across the surface of the potato chips that step 4 obtains, 10 mass parts
Potato chips spill the seasoning powder of 0.4 mass parts, cool down post package.Seasoning powder is Boiled Fish flavoring powder, including 1.2 mass parts Fructus Capsicis
Powder, 0.25 mass parts fish flour, 0.25 mass parts shrimp meal, 0.4 mass parts cumin powder, 1.5 mass parts powdered soys, 0.4 mass parts acid
Hydrolyzed vegetable protein, 0.7 mass parts maltodextrin, 0.75 mass parts capsanthin, 0.4 mass parts capsicum oleoresin, 0.2 mass parts
Aspartame, 0.2 mass parts citric acid.
Claims (3)
1. a kind of manufacture method of morrhua potato chips is it is characterised in that comprise the steps:
Step one, once cut and mix: 6-8 mass parts potato full-powder, 1-3 mass parts wheaten starch, 1-2 mass parts Semen Maydiss are formed sediment
Powder, 2-4 mass parts acetic acid esterified cassava modified starch are added to cut and mix in pot, cut and mix uniformly；
Step 2, secondary cutting are mixed: mix, to cutting of step one, the defrosting morrhua minced fish adding the section of 4-6 mass parts in pot, cut and mix all
Even, add 0.5-0.7 mass parts fish flour, 0.4-0.6 mass parts pre-gelatinized starch, 0.1-0.3 mass parts monoglyceride, 0.1- afterwards
0.3 mass parts sucrose ester, 0.2-0.3 mass parts eat spice, cut and mix uniformly；Secondary cut mix during add 5-7 mass parts
Frozen water, keep cutting and mix not higher than 30 DEG C of kettle temperature；
Step 3, pressure skin and molding: the wet feed that step 2 is obtained carries out pressing skin by bark press, recycle forming machine to pressure skin
Carry out forming processes, obtain the potato chips skin of suitable thickness and size；
Step 4, fried: the potato chips skin that step 3 is obtained puts into fried 30-45s in 168-180 DEG C of oil cauldron, after pass through
Compressed air blows most of oil on the fried potato chips surface obtaining off；
Step 5, dusting, packaging: the seasoning powder of preparation is spread across the surface of the potato chips that step 4 obtains, cools down post package.
2. morrhua potato chips according to claim 1 manufacture method it is characterised in that in step 3 potato chips skin thickness be
0.5-0.7mm, is shaped as ellipse, and monolithic potato chips cortex amount is 15.5-16.5g.
3. the manufacture method of morrhua potato chips according to claim 1 and 2 is it is characterised in that 10 mass parts in step 5
Potato chips spill the seasoning powder of 0.2-0.5 mass parts, and seasoning powder includes mustard flavoring powder, Mel butter flavoring powder, crab roe taste tune
Feed powder or Boiled Fish flavoring powder, mustard flavoring powder include 0.1-0.3 mass parts fish powdered flavor, 2-3 mass parts powdered soy,
1-1.5 mass parts mustard meal, 0.1-0.3 mass parts acid hydrolyzed vegetable protein, 0.1-0.3 mass parts citric acid, 0.5-1 mass parts
Capsanthin, 0.1-0.3 mass parts aspartame；Mel butter flavoring powder includes 2-3 mass parts section cheese, 0.5-0.8 matter
Amount part maltodextrin, 0.5-1 mass parts whey powder, 0.1-0.3 mass parts food spice, 0.1-0.3 mass parts annatto,
0.1-0.3 mass parts aspartame, 0.1-0.3 mass parts Rhizoma Curcumae Longae, 0.1-0.3 mass parts capsanthin, 0.1-0.3 mass parts Fructus Citri Limoniae
Acid；Crab roe flavoring powder includes 1-2 mass parts powdered soy, 0.5-0.8 mass parts seafood powdered flavor, 0.1-0.3 mass parts lemon
Lemon acid, 0.1-0.3 mass parts aspartame, 0.1-0.3 mass parts capsanthin；Boiled Fish flavoring powder includes 1-1.5 mass parts
Fructus Capsici powder, 0.2-0.3 mass parts fish flour, 0.2-0.3 mass parts shrimp meal, 0.3-0.5 mass parts cumin powder, 1-2 mass parts soy sauce
Powder, 0.3-0.5 mass parts acid hydrolyzed vegetable protein, 0.6-0.8 mass parts maltodextrin, 0.5-1 mass parts capsanthin, 0.3-
0.5 mass parts capsicum oleoresin, 0.1-0.3 mass parts aspartame, 0.1-0.3 mass parts citric acid.
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| CN201610826386.0A CN106360498A (en) | 2016-09-18 | 2016-09-18 | Method for making cod potato chips |
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| CN201610826386.0A CN106360498A (en) | 2016-09-18 | 2016-09-18 | Method for making cod potato chips |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965242A (en) * | 2017-12-28 | 2019-07-05 | 安徽众侑食品有限公司 | One kind having fresh breath type potato chips and preparation method thereof |
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