CN1074588A - Brittle-fragrant potato chip - Google Patents
Brittle-fragrant potato chip Download PDFInfo
- Publication number
- CN1074588A CN1074588A CN92100613A CN92100613A CN1074588A CN 1074588 A CN1074588 A CN 1074588A CN 92100613 A CN92100613 A CN 92100613A CN 92100613 A CN92100613 A CN 92100613A CN 1074588 A CN1074588 A CN 1074588A
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- China
- Prior art keywords
- potato
- brittle
- processing method
- fragrant
- sweet potato
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of food-processing method, particularly sweet potato is made the novel foodstuff with peculiar flavour---the processing method of brittle-fragrant potato chip.
The present invention has changed traditional sweet potato processing technology, common sweet potato is made both keep former savoryly, can increase taste, various nutritional supplement that various people like again, makes the brittle-fragrant potato chip taste more delicious, and nutrition is abundanter.Specific practice is before fried, soaks one deck condiment on the potato chips earlier, to keep its unique flavor.
Description
The present invention relates to a kind of food-processing method, particularly relate to a kind of processing method that common sweet potato is processed into crisp, fragrant, good to eat novel foodstuff-brittle-fragrant potato chip.In the prior art, with the pot foods that sweet potato is made, fried then method is cut into slices living potato in general employing.The food of making in this way, mouthfeel is bad, and kind and taste are single, can not satisfy popular requirement.
Purpose of the present invention provides the processing method that a kind of production has crisp, fragrant, the good to eat novel foodstuff-brittle-fragrant potato chip of peculiar flavour.To achieve these goals, the present invention has changed the method for traditional fried living potato chips, and specific practice is: living potato is cooked, cuts into slices, baking (solarization) is done then, its moisture content is remained on below 15%, and extrusion is put in the preprepared condiment again and soaks in flakes then.Place fried extremely golden yellow in the oil cauldron again, pull out.Can produce brittle-fragrant potato chip with peculiar flavour.Condiment adopts powdered food usually, adds liquid and is deployed into pasty state.Can place flavouring or invigorant arbitrarily in the condiment.
Novel foodstuff-the brittle-fragrant potato chip that adopts this method to produce, delicious flavour, nutritious, except that having potato fragrance own, also can be different according to the condiment preparation, form the potato chips of peculiar flavour, its nutritive value had both kept the nutrition of sweet potato itself, can replenish again not enough other nutrition, make nutrition abundanter, more delicious taste.
This method has successfully solved the most of area of China and has abounded with sweet potato, but can not find the sweet potato processing method that is fit to popular taste always, people can be after dinner, during tour and picnic as the pastime food, again can be as nutritious infant foods, it is low that it manufactures cost, being of high nutritive value is a kind of novel foodstuff that is loved by the people, it has also solved coarse food grain and has carefully done problem, and the people that living standard is improved day by day can have delicious taste, nutritious coarse food grain food-sweet potato.
Below in conjunction with the example explanation
Select clean living potato, cook, section, baking (solarization) is done, and makes moisture content remain on 15%, and extruding is in blocks on food processor then.Powdered food in the condiment is selected little rice and flour and sesame for use, the juice that liquid selects for use hawthorn, red date and Chinese herbal medicine mixing and water adding to be boiled into, be deployed into pasty state, after the potato chips that are squeezed into are soaked in condiment, take out, place in the oil cauldron friedly, pull out and can produce taste perfume (or spice), shortcake, crisp, sweet potato chips to golden yellow.
Claims (2)
1, a kind of processing method of white (red) potato is that white (red) potato is cooked, and section baking (solarization) is done, the invention is characterized in that potato solid carbon dioxide part remains on below 15%, extruding is placed to soak in the paste with powdered food and liquid allotment and is taken out in flakes, places fried ripe getting final product in the oil cauldron.
2, according to claim 1 described processing method, it is characterized in that: the powdered food in the condiment is selected little rice and flour and sesame for use, and liquid selects for use hawthorn, red date and Chinese herbal medicine to be boiled into juice, the furnishing pasty state.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92100613A CN1074588A (en) | 1992-02-02 | 1992-02-02 | Brittle-fragrant potato chip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92100613A CN1074588A (en) | 1992-02-02 | 1992-02-02 | Brittle-fragrant potato chip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1074588A true CN1074588A (en) | 1993-07-28 |
Family
ID=4938715
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92100613A Pending CN1074588A (en) | 1992-02-02 | 1992-02-02 | Brittle-fragrant potato chip |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1074588A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1070348C (en) * | 1998-08-12 | 2001-09-05 | 黄波明 | Production method of instant Chinese yam |
| CN102754797A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Red date potato chips and preparation method thereof |
| CN102783624A (en) * | 2011-05-20 | 2012-11-21 | 谢伟 | Dried selenium-enriched purple sweet potato processing technology |
| CN103238803A (en) * | 2013-05-21 | 2013-08-14 | 重庆尝必乐农业开发有限公司 | Processing method of dry potato chips |
| CN103798694A (en) * | 2014-01-22 | 2014-05-21 | 安徽省佳食乐食品加工有限公司 | Jujube potato chips and preparation method thereof |
| CN105533573A (en) * | 2015-12-21 | 2016-05-04 | 安徽富尔达食品有限公司 | Processing and treating method of crisp green radish strips |
| CN105558944A (en) * | 2015-12-21 | 2016-05-11 | 安徽富尔达食品有限公司 | Processing method of carrot crisps |
| CN105614762A (en) * | 2015-12-21 | 2016-06-01 | 安徽富尔达食品有限公司 | Method for processing bitter melon crisp chip |
| CN107232548A (en) * | 2017-07-17 | 2017-10-10 | 湖南聚味堂食品有限公司 | A kind of processing method of new spicy sweet potato stripe |
-
1992
- 1992-02-02 CN CN92100613A patent/CN1074588A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1070348C (en) * | 1998-08-12 | 2001-09-05 | 黄波明 | Production method of instant Chinese yam |
| CN102783624A (en) * | 2011-05-20 | 2012-11-21 | 谢伟 | Dried selenium-enriched purple sweet potato processing technology |
| CN102754797A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Red date potato chips and preparation method thereof |
| CN103238803A (en) * | 2013-05-21 | 2013-08-14 | 重庆尝必乐农业开发有限公司 | Processing method of dry potato chips |
| CN103798694A (en) * | 2014-01-22 | 2014-05-21 | 安徽省佳食乐食品加工有限公司 | Jujube potato chips and preparation method thereof |
| CN105533573A (en) * | 2015-12-21 | 2016-05-04 | 安徽富尔达食品有限公司 | Processing and treating method of crisp green radish strips |
| CN105558944A (en) * | 2015-12-21 | 2016-05-11 | 安徽富尔达食品有限公司 | Processing method of carrot crisps |
| CN105614762A (en) * | 2015-12-21 | 2016-06-01 | 安徽富尔达食品有限公司 | Method for processing bitter melon crisp chip |
| CN107232548A (en) * | 2017-07-17 | 2017-10-10 | 湖南聚味堂食品有限公司 | A kind of processing method of new spicy sweet potato stripe |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |