CN107125668A

CN107125668A - A kind of production method of potato snacks

Info

Publication number: CN107125668A
Application number: CN201710393161.5A
Authority: CN
Inventors: 杨斌
Original assignee: Qidong Tang Yu Fruit And Vegetable Land Shares Cooperatives
Current assignee: Qidong Tang Yu Fruit And Vegetable Land Shares Cooperatives
Priority date: 2017-05-27
Filing date: 2017-05-27
Publication date: 2017-09-05

Abstract

A kind of production method of potato snacks, belongs to food-processing method.Technological process is as follows：Potato pulp → cleaning → roll-in → wire drawing → cooking fried → drying → packaging.Product likeness in form dried meat floss, delicious in taste, nutritious.

Description

A kind of production method of potato snacks

【Technical field】

The invention belongs to food technology field.

【Background technology】

The invention belongs to the processing method of potato instant food, its product can make dish, can also make snack for amusement.During potato is The traditional luxury dish of state, it is meat tenderness, savory, tasty.There is the title of " mountain delicacy hedgehog hydnum, seafood delights bird's nest ".It fructification circle and Thickness, white when fresh, by pale yellow to light brown after doing, base portion is narrow or slightly short pulp, and top is expanded, 3.5~10 lis of diameter Rice, looks far into the distance like spun gold hedgehog hydnum, therefore claims " potato ", and as hedgehog, therefore have the title of " hedgehog bacterium " again.Hericium erinaceus is delicious incomparable Mountain delicacy, bacterial context is fresh and tender, aromatic tasty, the title for having " meat or fish in element ".Therefore, there is numerous food product research institute of junior college in one's power all parts of the country The exploitation of check and correction potato pulp have carried out exploratory development, work out the production that a variety of utilization potato pulp make potato snacks Method.But the product produced with these methods, its nutriment flavor substance largely loses, the original deliciousness of potato is lost Local flavor, thus be not used widely.

【The content of the invention】

It is an object of the invention to provide a kind of unique production method, this production method technique is simple, and can maximum journey Degree ground keeps the nutrition and flavor substance of potato, and the potato snacks being made are similar to dried meat floss and taste is better than dried meat floss.

The method of practicality potato can cause the potato snacks nutrition leak being made in the past, and lose the exclusive wind of potato Taste.Because nutriment and flavor substance in potato pulp are water miscible mostly.For example：High protein, low fat, it is rich in Minerals and vitamins, unrighted acid, polysaccharide body, polypeptide and fatty material；How inventor is with regard to farthest to protect With holding potato pulp nutrition and flavor substance, and how to simplify technique, are easy to promote, it is proposed that following technical scheme：

Cleaned up 1. potato is put into clear water, pick up and drain

2. by the potato pulp cleaned up, first through first of roll-in, moisten mushroom pulp internal fiber, reinforcing fiber toughness, Again through second roll-in, make fibr tissue loose, be easy into silk.

3. the mushroom pulp after roll-in is placed in wire drawing machine into filamental.

4. appropriate vegetable oil is poured into pot, burn to medium well, pour into fibrous mushroom pulp, seasoning is sprayed into when stir-frying Material, stir-fry uniform rear taking-up, is baked at a temperature of 80~120 DEG C dry.

5. after cooling, packed with laminated film bag Ji Wei finished product.

【Embodiment】

This product feature is that production cost is low, and edibility is high, is particularly suitable for township enterprise's production.After operation, throwing can be played Money less, the effect of instant effect.

With embodiment, the invention will be further described below

Formula：The other flavouring 0.1kg of potato pulp 1kg salt 0.06kg white sugar 0.08kg vegetable oil 0.3kg

Production process：

1. rapid cleanup is clean in clear water by potato, scavenging period is ten minutes or so, picks up, drains.

2. by clean potato pulp after twice roll-in, it is placed in wire drawing machine that to be torn into filamental stand-by.

3. adding suitable quantity of water to dissolve the salt in formula, white sugar, flavouring etc., pour into stand-by in sprayer.

4. vegetable oil is poured into pot, burn to medium well, pour into fibrous mushroom pulp, while stir-frying, side sprays into flavoring, turns over Uniform rear taking-up is fried, spreads out, is baked at a temperature of 80~120 DEG C dry.

5. being cooled to less than 30 DEG C, packed with laminated film bag Ji Wei finished product.

Claims

1. a kind of production method of potato snacks, it is characterised in that be made with potato pulp and flavouring, and by following mistakes Cheng Jinhang makes：1) dry potato pulp is placed in clear water after rapid cleanup by, through roll-in, wire drawing into filamental；2) is by fibre Dimension shape mushroom pulp is put and uniform, the drying at a temperature of being subsequently placed in 80~120 DEG C, cooling, packaging of being stir-fried in pot with flavouring.

2. the production method of potato as claimed in claim 1, it is characterised in that potato pulp Cheng Siqian, is not by for a long time Immersion, but after rapid cleanup, it is thread through twice roll-in, then drawing fiber.

3. the production method of potato snacks as claimed in claim 1, it is characterised in that before flavouring is added, first with appropriate water-soluble Change, mix, then uniformly sprayed into when stir-frying.