CN106616654A - Making method of potato sour fruit chips - Google Patents
Making method of potato sour fruit chips Download PDFInfo
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- CN106616654A CN106616654A CN201611161713.1A CN201611161713A CN106616654A CN 106616654 A CN106616654 A CN 106616654A CN 201611161713 A CN201611161713 A CN 201611161713A CN 106616654 A CN106616654 A CN 106616654A
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- potato
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- food
- potatoes
- fresh
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 70
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 70
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 26
- 240000007594 Oryza sativa Species 0.000 claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 229920000573 polyethylene Polymers 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 229920001169 thermoplastic Polymers 0.000 claims abstract description 5
- 239000004416 thermosoftening plastic Substances 0.000 claims abstract description 5
- 235000012976 tarts Nutrition 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 3
- 244000105624 Arachis hypogaea Species 0.000 claims description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 3
- 235000018262 Arachis monticola Nutrition 0.000 claims description 3
- 235000020232 peanut Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 1
- 235000012015 potatoes Nutrition 0.000 abstract description 6
- 235000015205 orange juice Nutrition 0.000 abstract description 4
- 238000005520 cutting process Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000010855 food raising agent Nutrition 0.000 abstract 2
- 238000007789 sealing Methods 0.000 abstract 2
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 6
- 206010011224 Cough Diseases 0.000 description 4
- 206010047700 Vomiting Diseases 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 230000008673 vomiting Effects 0.000 description 4
- 241000554155 Andes Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241001164374 Calyx Species 0.000 description 2
- 241000207763 Solanum Species 0.000 description 2
- 208000035199 Tetraploidy Diseases 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 235000007836 Chlorogalum pomeridianum Nutrition 0.000 description 1
- 241001573881 Corolla Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010020112 Hirsutism Diseases 0.000 description 1
- 241000798443 Hornodermoporus martius Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 235000014289 Solanum fendleri Nutrition 0.000 description 1
- 244000027740 Solanum jamesii Species 0.000 description 1
- 235000009865 Solanum jamesii Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 229910003460 diamond Inorganic materials 0.000 description 1
- 239000010432 diamond Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000008635 plant growth Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001902 propagating effect Effects 0.000 description 1
- 238000009394 selective breeding Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
Abstract
The invention discloses a making method of potato sour fruit chips, belonging to the technical field of food processing, and aiming at solving the problem of mass production of potatoes and oranges. The method is characterized by comprising the following steps: 1, preparing needed raw materials: 200 parts of fresh potatoes, 300 parts of fresh oranges, 20 parts of glutinous rice flour, 80 parts of white sugar and 5 parts of a food leavening agent; 2, preparing needed devices: a food masher, a mixer, a squeezer, a frying pan, a thermoplastic food bag sealing machine and polythene film bags; 3, making mashed potatoes: removing the peel of the fresh potatoes, cooking and then fishing out, and mashing into the mashed potatoes; 4, squeezing orange juice by using the squeezer, adding the mashed potatoes, the glutinous rice flour, the white sugar and the food leavening agent into the orange juice, and then evenly stirring to obtain mixed soft flour paste; 5, cutting the mixed soft flour paste into pieces with thicknesses of 0.3-0.4cm, putting into the frying pan, and frying to obtain puffed potato sour fruit chips; 6, cooling and draining the oil on the puffed potato-flavor sour fruit chips, then putting the potato sour fruit chips into the polythene film bags, and sealing.
Description
Technical field
The present invention relates to the processing method for facilitating pot foods, more particularly to makees adding for primary raw material with potato and orange
Work method, belongs to technical field of agricultural product process.
Background technology
Potato（Scientific name：Solanum tuberosum, English：potato）, Solanaceae Solanum, annual herb plant, not
Claim potato, potato, potato etc..The Peru that the artificial cultivation ground of potato can trace back to about B.C. 8000 to 5000 earliest
Southern areas.
Potato, it is high 15-80 centimetre, without hair or by thin pubescence.Stem point aerial stem of plant and subterranean stem two parts.During potato is
One of big staple food of state five, it is of high nutritive value, adaptive faculty is strong, yield is big, is the third-largest important cereal crops in the whole world, is only second to
Wheat and corn.
Potato is stem tuber breeding, can be used as medicine, flat property and sweet taste, can be treated for stomachache, the disease such as Zha ribs, carbuncle swells.As food,
Its retention cycle is unsuitable oversize, must low temperature, drying, closed preservation.(note：Young shoot has mild toxicity）, evidence suggests, horse
The Vitamin C content of bell potato is 4 times or so of apple.
Potato（Scientific name：Solanum tuberosum, English：potato）, Solanaceae Solanum, annual herb plant, not
Claim potato, potato, potato, potato, foreign sweet potato, potato, steamed bun egg etc..The artificial cultivation ground of potato can trace back to earliest big
The south of Peru area of about B.C. 8000 to 5000.Originate in the Peru of South America andes region and a Chilean band.
On 3800 meters of Andes noise made in coughing or vomiting noise made in coughing or vomiting lake region be probably where earliest potato is planted.Away from it is modern about
Before 7000, an Indian tribe migrates to high and cold Andes by east, noise made in coughing or vomiting noise made in coughing or vomiting lake region near camp bundle
Stockaded village, is that they have found earliest and eaten wild potato to hunt and collection is made a living.
Most important potato cultigen is Tetraploid.Tetraploid cultigen potato is initially to propagating all over the world
Short-day type is introduced the Spain in Europe in the Colombia from South America in 1570, Jing artificial selection becomes long-day class
Type.
Potato is herbaceous plant, and subterranean stem is block, oblate or high 15-80 centimetre, without hair or by thin pubescence.Stem point ground
Upper stem and subterranean stem two parts.Long Circle, about 3-10 centimetre of diameter, crust white, pale red or purple.The color of potato skin is
In vain, yellow, pink, red, purple and black, potato meat is white, yellowish, yellow, black, cyan, purple and black purple.Grown up to by seed
The elongated main root of Plantlet formation and branch lateral root；And the system of fibrous root is only formed then without main root by the plant of stem tuber breeding.On the ground
Stem assumes diamond in shape, hairiness.Acrospire is single leaf, full edge.With the growth of plant, the unequal winglike compound leaf of odd number is gradually formed.It is little
The normal size of leaf is alternate, long 10-20 centimetre；Petiole is about 2.5-5 centimetre；Leaflet, 6-8 pair, avette to Long Circle, the maximum length can
Up to 6 centimetres, wide up to 3.2 centimetres, not as good as 1 centimetre, tip point, base portion is slightly unequal, and full edge, two sides is white for reckling length and width
Color dredges pubescence, and, per side 6-7 bars, tip is slightly curved, and petiolule is about 1-8, millimeter for lateral vein.Corymb basidixed, rear side life, floral white
Or bluish violet；Calyx is bell, about 1 centimetre of diameter, and outside is split by thin pubescence, 5, and sliver lanceolar, tip length is tapering；Corolla spoke shape,
About 2.5-3 centimetre of diameter, tube is hidden in calyx, is about 2 millimeters, and limb is about 1.5 centimetres, and sliver 5, triangle is about 5 millis
Rice；Stamen is about 6 millimeters, 5 times of a length of filigree length of flower pesticide；Ovary oval, without hair, style is about 8 millimeters, column cap head
Shape.Potato spherical shape, smooth, green or puce, about 1.5 centimetres of diameter.Seed kidney shape, yellow.Summer at florescence.
The incoming China's history of only more than 300 years of potato.It is said that overseas Chinese from Southeast Asia one with introduce, in 21 generation
Discipline potatoes cultivated area occupies second place of the world potato yield height, nutritious, stronger to the adaptability of environment,
Throughout world various places, Perenniporia martius country is even in the winter time or high yield can also be cultivated and obtained to nice and cool season.The world
There are the former Soviet Union, Poland, China, the U.S. in potato major country of production.Shandong Province Tengzhou City is famous " townshiies of potatoes ",
It is the potato agricultural standardization demonstration county of National agricultural portion approval（City）, assume responsibility for ten thousand mu of High Yield Potatos that the Ministry of Agriculture assigns
Demonstration establishment project, possesses 200,000 mu of pollution-free food raw potatoes standardization Demonstration Bases.
The content of the invention
The amount of starch of potato is more, and starch is combined into the combination that powder ties shape, fresh potato moisture with water after curing
It is more, but overall aobvious acidity, slightly show alkalescent.Potato yield is larger, and per mu yield is several times of paddy rice.Another kind of rural area kind
The larger product of plant amount and yield is orange, and orange growing power is vigorous, has tree to grow fruit, and drug on the market on cause market, some oranges
Son falls to abandon in roadside because selling in time.My invention is a kind of jointly to be combined both potato and orange, made
Go out a kind of new food, new mouthfeel and nutrition will be createed, and can store, supply market.
A kind of preparation method of potato tart fruit piece is to take following methods.A kind of preparation method of potato tart fruit piece,
It is characterized in that taking following making step：First, making raw material used：200 parts of fresh potato, 300 parts of new orange, glutinous rice
20 parts of powder, 80 parts of white sugar, 5 parts of food expander；2nd, required equipment：Food bruisher, mixer, squeezer, fryer, heat
Modeling food bag sealer, polythene film bag；3rd, mashed potato makes：0.3cm ~ 0.5 cm is cut into after fresh bell potato is removed the peel
The thin slice of thickness, amount of water 2 boils again to be pulled out after curing in 15 ~ 20 minutes, smashs into mud to pieces；4th, orange juice is squeezed with squeezer, plus
Enter to be stirred after mashed potato, glutinous rice flour, white sugar, food expander and become the soft face mud of mixing；5th, soft face mud cutting will be mixed
Into 0.3 ~ 0.4 centimetre of small pieces of thickness, small pieces is put into and fry in peanut deep fryer puffed potato tart fruit piece, pull drip-dry out and be stained with
Oil；6th, will lower the temperature and drain the potato tart fruit piece after oil and load polythene film bag, be filled with nitrogen-sealed bag packaging, use
Thermoplastic food bag sealer is sealed.
A kind of beneficial effect of the preparation method of potato tart fruit piece is：A kind of preparation method of potato tart fruit piece is utilized
The amount of starch of potato is more, and powder ties the combination of shape after curing, the acid and moisture of orange is also used, creatively by two
Person combines jointly, and increases caking property with a small amount of glutinous rice, produces a kind of new sour, sweet, crisp, fragrant food, cooks out new
Mouthfeel and nutrition, and can store, solve the problems, such as substantial amounts of potato and orange problem.
Specific embodiment
Below the present invention is described in further detail for a preferably embodiment.
A kind of preparation method of potato tart fruit piece is to take following methods.A kind of preparation method of potato tart fruit piece,
It is characterized in that taking following making step：First, making raw material used：200 parts of fresh potato, 300 parts of new orange, glutinous rice
20 parts of powder, 80 parts of white sugar, 5 parts of food expander；2nd, required equipment：Food bruisher, mixer, squeezer, fryer, heat
Modeling food bag sealer, polythene film bag；3rd, mashed potato makes：0.3cm ~ 0.5 cm is cut into after fresh bell potato is removed the peel
The thin slice of thickness, amount of water 2 boils again to be pulled out after curing in 15 ~ 20 minutes, smashs into mud to pieces；4th, orange juice is squeezed with squeezer, plus
Enter to be stirred after mashed potato, glutinous rice flour, white sugar, food expander and become the soft face mud of mixing；5th, soft face mud cutting will be mixed
Into 0.3 ~ 0.4 centimetre of small pieces of thickness, small pieces is put into and fry in peanut deep fryer puffed potato tart fruit piece, pull drip-dry out and be stained with
Oil；6th, will lower the temperature and drain the potato tart fruit piece after oil and load polythene film bag, be filled with nitrogen-sealed bag packaging, use
Thermoplastic food bag sealer is sealed.
Claims (1)
1. a kind of preparation method of potato tart fruit piece, is characterized in that taking following methods：A kind of making of potato tart fruit piece
Method, is characterized in that taking following making step：First, making raw material used：200 parts of fresh potato, 300 parts of new orange,
20 parts of glutinous rice flour, 80 parts of white sugar, 5 parts of food expander；2nd, required equipment：It is food bruisher, mixer, squeezer, fried
Pot, thermoplastic food bag sealer, polythene film bag；3rd, mashed potato makes：Will fresh bell potato remove the peel after be cut into 0.3cm ~
The thin slice of 0.5 cm thickness, amount of water 2 boils again to be pulled out after curing in 15 ~ 20 minutes, smashs into mud to pieces；4th, orange is squeezed with squeezer
Sub- juice, adding to be stirred after mashed potato, glutinous rice flour, white sugar, food expander becomes the soft face mud of mixing；5th, will mix soft
Face mud cuts into 0.3 ~ 0.4 centimetre of small pieces of thickness, small pieces is put into and fry in peanut deep fryer puffed potato tart fruit piece, pulls out
Oil is stained with drip-dry；6th, will lower the temperature and drain the potato tart fruit piece after oil and load polythene film bag, be filled with nitrogen-sealed bag bag
Dress, is sealed with thermoplastic food bag sealer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611161713.1A CN106616654A (en) | 2016-12-15 | 2016-12-15 | Making method of potato sour fruit chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611161713.1A CN106616654A (en) | 2016-12-15 | 2016-12-15 | Making method of potato sour fruit chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616654A true CN106616654A (en) | 2017-05-10 |
Family
ID=58822410
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611161713.1A Withdrawn CN106616654A (en) | 2016-12-15 | 2016-12-15 | Making method of potato sour fruit chips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616654A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999609A (en) * | 2010-10-28 | 2011-04-06 | 江南大学 | Method for making potato-fruit recombinant mixed crispy chips |
| CN102726689A (en) * | 2012-06-18 | 2012-10-17 | 南京农业大学 | Puffed glutinous rice purple sweet potato crisp chip and production method thereof |
| CN105249339A (en) * | 2015-11-27 | 2016-01-20 | 黄德禄 | Manufacturing method for cassava pineapple slices |
| CN106107706A (en) * | 2016-08-18 | 2016-11-16 | 宁波市鄞州风名工业产品设计有限公司 | A kind of manufacture method of Fructus Citri junoris fruity potato chips |
-
2016
- 2016-12-15 CN CN201611161713.1A patent/CN106616654A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999609A (en) * | 2010-10-28 | 2011-04-06 | 江南大学 | Method for making potato-fruit recombinant mixed crispy chips |
| CN102726689A (en) * | 2012-06-18 | 2012-10-17 | 南京农业大学 | Puffed glutinous rice purple sweet potato crisp chip and production method thereof |
| CN105249339A (en) * | 2015-11-27 | 2016-01-20 | 黄德禄 | Manufacturing method for cassava pineapple slices |
| CN106107706A (en) * | 2016-08-18 | 2016-11-16 | 宁波市鄞州风名工业产品设计有限公司 | A kind of manufacture method of Fructus Citri junoris fruity potato chips |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170510 |