CN106615185A - Potato chips prepared from pistachio nuts and preparation method thereof - Google Patents
Potato chips prepared from pistachio nuts and preparation method thereof Download PDFInfo
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- CN106615185A CN106615185A CN201610673651.6A CN201610673651A CN106615185A CN 106615185 A CN106615185 A CN 106615185A CN 201610673651 A CN201610673651 A CN 201610673651A CN 106615185 A CN106615185 A CN 106615185A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The invention discloses potato chips prepared from pistachio nuts. The potato chips are prepared from the following raw materials: pistachio nuts, mashed potatoes, Thailand fragrant rice flour, table salt, honey, water, saussurea involucrate, honeysuckle flower, lemongrass, sweet potato leaves, daphne and cordyceps militaris powder. The preparation method comprises the following steps: (1) preparing pistachio nut powder; (2) preparing a nutrient solution; (3) preparing nutrient seasoning sauce; (4) preparing a potato chip blank; (5) preparing oil-fried potato chips; (6) centrifuging the oil-fried potato chips for removing oil, applying the nutrient seasoning sauce, and packaging in vacuum to obtain a finished product. By adopting the potato chips, the nutritional components of potatoes are kept to the maximum extent; field crops such as the pistachio nuts are added, and the saussurea involucrate, cordyceps militaris powder and the like which have high nutritional values are taken as the raw materials of the potato chips, so that the nutritional components of the potato chips are enriched greatly; the made potato chips are delicious, and have a certain health-care effect.
Description
Technical field
The invention belongs to clips processing technical field, and in particular to a kind of happy kernel potato chips and preparation method thereof.
Background technology
Potato block occupies an important position in China's non-staple food industry, with very high 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 amino acid, protein, fat and high-quality starch.In addition, potato tubers also contains cereal grain institute
Without carrotene and ascorbic acid.From in terms of nutritional point, it has more advantages than rice, flour, can supply the mankind big
The heat energy of amount.
Potato chips generally adopt fried processing mode, and the oil content in finished product between 30%-40%, eat by the high oil high salt of category
Thing, as other fried foods, it is unfavorable to health to be eaten for a long time, and the processing method for improving potato chips is very necessary.And, with
The raising of living standards of the people, people in food fat content also pay attention to further, therewith the requirement to potato chips is not certainly yet
It is disconnected to improve.Nowadays health, nutrition, the food of green are just progressively becoming the main flow of consumption, but existing potato chips taste is single, nutrition
Composition also needs to be enriched and strengthened.
The content of the invention
The technical problem to be solved is to provide that a kind of nutrient content is retained, fortification, taste are fragrant beautiful
Happy kernel potato chips and preparation method thereof.
To solve above-mentioned technical problem, the technical solution adopted in the present invention is：
A kind of happy kernel potato chips, including the raw material of following weight：20～30 parts of happy kernel, mashed potato 80
～100 parts, 15～20 parts of THAI Fragrant rice powder, 2～4 parts of salt, 2～4 parts of honey, appropriate amount of water, 3～6 parts of saussurea involucrata, honeysuckle 2～3
Part, 1～2 part of lemon grass (Cymbopogon citratus), 1～2 part of sweet potato leaves, 1～3 part of winter daphne, 2～6 parts of Cordceps militaris powder；
Using preparation method include step in detail below：
(1) happy kernel slow fire is fried to ripe perfume (or spice), places into grinder and be ground, obtain pistachio nut powder；
(2) will mix after saussurea involucrata, honeysuckle, lemon grass (Cymbopogon citratus), sweet potato leaves, winter daphne cleaning, plus 4～7 times of water soak at room temperature 6～10
Hour, then 60～70 DEG C of heating of keeping temperature are decocted 1～2 hour, are filtered, and obtain nutrient solution；
(3) nutrient solution for obtaining step (2) adds salt, honey, stirs, and constantly heating is concentrated to give nutritious flavouring
Sauce；
(4) suitable quantity of water is added to be well mixed and the group of making in pistachio nut powder, mashed potato, THAI Fragrant rice powder and Cordceps militaris powder
Block, with mould the thin slice that thickness is 1～2mm is pressed into, and is then placed in steam box, and potato chips base is air-dried to obtain after maturation；
(5) the potato chips base control for obtaining step (4) made potato chips surface in 120～130 DEG C of oil temperature fried 5 seconds～10 seconds
Golden yellow and crisp taste, obtains potato chips；
(6) after the potato chips centrifugation de-oiling for obtaining step (5), uniformly spread what step (3) was obtained on potato chips surface
Nutritious flavouring sauce, vacuum packaging gets product.
Preferably, the step (4) includes, thin slice is put into steam box, and with 100～120 DEG C of steam 20～25 minutes are steamed.
Compared with prior art the device have the advantages that being：
The present invention remains to greatest extent the nutrient content of potato itself, by adding the coarse cereals such as happy kernel, also
Using the saussurea involucrata being worth with better nutritivity, Cordceps militaris powder etc. as the raw material of potato chips, the nutrient content of potato chips is greatly enriched, made
The potato chips taste made out is fragrant beautiful, with certain health-care effect；It adopts low-temperature frying and centrifugation de-oiling method, product oil-containing
Amount is little；Present invention process is simple, and technology is easily mastered, it is easy to accomplish standardization, standardization, factorial praluction, is easy to promote
Using.
Specific embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1：
A kind of happy kernel potato chips, including the raw material of following weight：20 parts of happy kernel, 80 parts of mashed potato,
15 parts of THAI Fragrant rice powder, 2 parts of salt, 2 parts of honey, appropriate amount of water, 3 parts of saussurea involucrata, 2 parts of honeysuckle, 1 part of lemon grass (Cymbopogon citratus), 1 part of sweet potato leaves,
1 part of winter daphne, 2 parts of Cordceps militaris powder；
Using preparation method include step in detail below：
(1) happy kernel slow fire is fried to ripe perfume (or spice), places into grinder and be ground, obtain pistachio nut powder；
(2) will mix after saussurea involucrata, honeysuckle, lemon grass (Cymbopogon citratus), sweet potato leaves, winter daphne cleaning, plus 7 times of water soak at room temperature 6～10 are little
When, then 60～70 DEG C of heating of keeping temperature are decocted 1 hour, are filtered, and obtain nutrient solution；
(3) nutrient solution for obtaining step (2) adds salt, honey, stirs, and constantly heating is concentrated to give nutritious flavouring
Sauce；
(4) suitable quantity of water is added to be well mixed and the group of making in pistachio nut powder, mashed potato, THAI Fragrant rice powder and Cordceps militaris powder
Block, with mould the thin slice that thickness is 1～2mm is pressed into, and is then placed in steam box, and potato chips base is air-dried to obtain after maturation；
(5) step (4) is obtained potato chips base control it is fried 10 seconds in 120～130 DEG C of oil temperature, make potato chips surface golden yellow and
Crisp taste, obtains potato chips；
(6) after the potato chips centrifugation de-oiling for obtaining step (5), uniformly spread what step (3) was obtained on potato chips surface
Nutritious flavouring sauce, vacuum packaging gets product.
Preferably, the step (4) includes, thin slice is put into steam box, and with 120 DEG C of steam 20 minutes are steamed.
Embodiment 2
A kind of happy kernel potato chips, it is characterised in that including the raw material of following weight：30 parts of happy kernel, horse
100 parts of bell mashed potatoes, 20 parts of THAI Fragrant rice powder, 4 parts of salt, 4 parts of honey, appropriate amount of water, 6 parts of saussurea involucrata, 3 parts of honeysuckle, lemon grass (Cymbopogon citratus) 2
Part, 2 parts of sweet potato leaves, 3 parts of winter daphne, 6 parts of Cordceps militaris powder；
Using preparation method include step in detail below：
(1) happy kernel slow fire is fried to ripe perfume (or spice), places into grinder and be ground, obtain pistachio nut powder；
(2) will mix after saussurea involucrata, honeysuckle, lemon grass (Cymbopogon citratus), sweet potato leaves, winter daphne cleaning, plus 4 times of water soak at room temperature 6～10 are little
When, then 60～70 DEG C of heating of keeping temperature are decocted 2 hours, are filtered, and obtain nutrient solution；
(3) nutrient solution for obtaining step (2) adds salt, honey, stirs, and constantly heating is concentrated to give nutritious flavouring
Sauce；
(4) suitable quantity of water is added to be well mixed and the group of making in pistachio nut powder, mashed potato, THAI Fragrant rice powder and Cordceps militaris powder
Block, with mould the thin slice that thickness is 1～2mm is pressed into, and is then placed in steam box, and potato chips base is air-dried to obtain after maturation；
(5) step (4) is obtained potato chips base control it is fried 5 seconds in 120～130 DEG C of oil temperature, make potato chips surface golden yellow and
Crisp taste, obtains potato chips；
(6) after the potato chips centrifugation de-oiling for obtaining step (5), uniformly spread what step (3) was obtained on potato chips surface
Nutritious flavouring sauce, vacuum packaging gets product.
Preferably, the step (4) includes, thin slice is put into steam box, and with 100 DEG C of steam 25 minutes are steamed.
The embodiment of the present invention remains to greatest extent the nutrient content of potato itself, with the addition of happy kernel etc. miscellaneous
Grain, also using the saussurea involucrata being worth with better nutritivity, Cordceps militaris powder etc. as potato chips raw material, greatly enriched the nutrition of potato chips into
Point, the potato chips taste made is fragrant beautiful, with certain health-care effect；It adopts low-temperature frying and centrifugation de-oiling method, produces
Product oil content is little；Present invention process is simple, and technology is easily mastered, easy to utilize.
The present invention can be summarized with others without prejudice to the concrete form of the spirit or essential characteristics of the present invention.Therefore, originally
The embodiment above of invention can only all be considered the description of the invention and can not limit invention, want in the right with the present invention
Any change in book suitable implication and scope is asked, is all considered as being included within the scope of the claims.
Claims (2)
1. a kind of happy kernel potato chips, it is characterised in that including the raw material of following weight：20～30 parts of happy kernel,
80～100 parts of mashed potato, 15～20 parts of THAI Fragrant rice powder, 2～4 parts of salt, 2～4 parts of honey, appropriate amount of water, 3～6 parts of saussurea involucrata,
2～3 parts of honeysuckle, 1～2 part of lemon grass (Cymbopogon citratus), 1～2 part of sweet potato leaves, 1～3 part of winter daphne, 2～6 parts of Cordceps militaris powder；
Using preparation method include step in detail below：
(1) happy kernel slow fire is fried to ripe perfume (or spice), places into grinder and be ground, obtain pistachio nut powder；
(2) will mix after saussurea involucrata, honeysuckle, lemon grass (Cymbopogon citratus), sweet potato leaves, winter daphne cleaning, plus 4～7 times of water soak at room temperature 6～10 are little
When, then 60～70 DEG C of heating of keeping temperature are decocted 1～2 hour, are filtered, and obtain nutrient solution；
(3) nutrient solution for obtaining step (2) adds salt, honey, stirs, and constantly heating is concentrated to give nutritious flavouring sauce；
(4) add suitable quantity of water to be well mixed in pistachio nut powder, mashed potato, THAI Fragrant rice powder and Cordceps militaris powder and make agglomerate,
The thin slice that thickness is 1～2mm is pressed into mould, steam box is then placed in, potato chips base is air-dried to obtain after maturation；
(5) the potato chips base control for obtaining step (4) made potato chips surface golden yellow in 120～130 DEG C of oil temperature fried 5 seconds～10 seconds
And crisp taste, obtain potato chips；
(6) after the potato chips centrifugation de-oiling for obtaining step (5), on potato chips surface the nutrition that step (3) is obtained uniformly is spread
Tartar sauce, vacuum packaging gets product.
2. a kind of preparation method of happy kernel potato chips according to claim 1, it is characterised in that step (4) bag
Include, thin slice is put into steam box, with 100～120 DEG C of steam 20～25 minutes are steamed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610673651.6A CN106615185A (en) | 2016-08-14 | 2016-08-14 | Potato chips prepared from pistachio nuts and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610673651.6A CN106615185A (en) | 2016-08-14 | 2016-08-14 | Potato chips prepared from pistachio nuts and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106615185A true CN106615185A (en) | 2017-05-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610673651.6A Withdrawn CN106615185A (en) | 2016-08-14 | 2016-08-14 | Potato chips prepared from pistachio nuts and preparation method thereof |
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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 |
| CN105795395A (en) * | 2016-03-31 | 2016-07-27 | 上海海洋大学 | Enteromorpha potato chips and processing method thereof |
| CN106072186A (en) * | 2016-08-14 | 2016-11-09 | 丁德凤 | A kind of Semen Aesculi potato chips and preparation method thereof |
-
2016
- 2016-08-14 CN CN201610673651.6A patent/CN106615185A/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 |
| CN105795395A (en) * | 2016-03-31 | 2016-07-27 | 上海海洋大学 | Enteromorpha potato chips and processing method thereof |
| CN106072186A (en) * | 2016-08-14 | 2016-11-09 | 丁德凤 | A kind of Semen Aesculi potato chips and preparation method thereof |
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Application publication date: 20170510 |