CN107969655A - Dried orange peel potato chips and preparation method thereof - Google Patents
Dried orange peel potato chips and preparation method thereof Download PDFInfo
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- CN107969655A CN107969655A CN201711272375.3A CN201711272375A CN107969655A CN 107969655 A CN107969655 A CN 107969655A CN 201711272375 A CN201711272375 A CN 201711272375A CN 107969655 A CN107969655 A CN 107969655A
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- 235000013606 potato chips Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 29
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 19
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 16
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 16
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 16
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 6
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 6
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 6
- 229940010454 licorice Drugs 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 240000004670 Glycyrrhiza echinata Species 0.000 claims abstract 3
- 241000723353 Chrysanthemum Species 0.000 claims description 15
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 12
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 12
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 12
- 239000011425 bamboo Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 11
- 238000007654 immersion Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000002023 wood Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 241001672694 Citrus reticulata Species 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 description 9
- 241001330002 Bambuseae Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 210000004072 lung Anatomy 0.000 description 7
- 206010062717 Increased upper airway secretion Diseases 0.000 description 5
- 208000026435 phlegm Diseases 0.000 description 5
- 210000002784 stomach Anatomy 0.000 description 4
- 206010011224 Cough Diseases 0.000 description 3
- 241000202807 Glycyrrhiza Species 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010013789 Dry throat Diseases 0.000 description 1
- 206010013954 Dysphoria Diseases 0.000 description 1
- 201000000297 Erysipelas Diseases 0.000 description 1
- 206010017553 Furuncle Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 208000003512 furunculosis Diseases 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 206010044008 tonsillitis Diseases 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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 kind of dried orange peel potato chips and preparation method thereof, its various composition and its weight are：15 30 grams of honeysuckle, 80 160 grams of dried orange peel, 10 20 grams of flower of Fructus Momordicae, 10 20 grams of chrysanthemum, 200 400 grams of plum fruit, 400 600 grams of water, 100 200 grams of salt, 5 15 grams of licorice powder, potato are 1,000 2000 grams young, 10 grams of edible oil, 400 600 grams of fresh sugarcane juice.Its technique is simple, easy to make, is adapted to people from contemporary cities to like eating baking crowd.
Description
Technical field
The invention belongs to the processing technique field of food, and in particular to a kind of dried orange peel potato chips and preparation method thereof.
Background technology
Dried orange peel evidence《Chinese Pharmacopoeia》Record：Warm-natured, return lung spleen two passes through, and has regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm work(；Honeysuckle evidence
《Chinese Pharmacopoeia》Record：It is cold in nature, return lung, the heart, stomach, clearing heat and detoxicating, dispelling wind and heat from the body, for carbuncle swells furunculosis, larynx numbness, erysipelas；Chrysanthemum
Flower evidence《Chinese Pharmacopoeia》Record：Cold nature, return lung liver two pass through, relieve heat heat-clearing, flat liver improving eyesight；Green plum evidence《Edible book on Chinese herbal medicine》Record：
Can aid digestion, logical stomach, anti-inflammatory stagnation resolvation, to dry throat, pharyngalgia, have the effect of toxin expelling.Sugarcane evidence《Chinese book on Chinese herbal medicine》Record：It is mild-natured,
Lung, stomach, lower gas with, quench the thirst except ambition dysphoria with smothery sensation, relieving alcoholism by dissolving phlegm.Radix glycyrrhizae evidence《Chinese Pharmacopoeia》Record：Property is sweet, the thoughts of returning home, lung,
Spleen, stomach, invigorate the spleen and benefit qi, clearing heat and detoxicating, expelling phlegm and arresting coughing, coordinating the drug actions of a prescription；Flower of Fructus Momordicae, return lung, large intestine two pass through, clearing heat and detoxicating,
Support sound moistening lung, control the effect of pharyngitis tonsillitis.
The content of the invention
The purpose of the present invention is to propose to a kind of dried orange peel potato chips and preparation method thereof, its technique is simple, easy to make, product
Edible value is high, reinforcing spleen to promote digestion, heat-clearing appetizing.It is collocation, collocation balance and the food using natural food materials production that food, which is particular about,
Health can be just eaten, is adapted to people from contemporary cities to like eating baking crowd.
In order to reach above-mentioned purpose of design, the technical solution adopted by the present invention is as follows：
A kind of its various composition of dried orange peel potato chips and its weight are：15-30 grams of honeysuckle, 80-160 grams of dried orange peel, flower of Fructus Momordicae
10-20 grams, 10-20 grams of chrysanthemum, 200-400 grams of plum fruit, 400-600 grams of water, 25-35 grams of salt, licorice powder 5-15, potato it is young (potato)
1000-2000 grams, 5-10 grams of edible oil, fresh 400-600 grams of sugarcane juice.
Preferably, its various composition and its weight are：20 grams of honeysuckle, 15 grams of flower of Fructus Momordicae, 15 grams of chrysanthemum, plum fruit 300
Gram, 1500 grams of 140 grams of dried orange peel, potato young (potato), 500 grams of fresh sugarcane juice, 8 grams of edible oil, 25 grams of salt, 500 grams of water.
The production method of the dried orange peel potato chips, comprises the following steps：
Step 1: by plum fruit wash clean, with bamboo sieve install air-dried 2 it is small when, put vial into and pickled 20 days with 50 grams of salt, taken
After the rainy season fruit stirs into sauce sieving with wood spoon and takes juice, places spare；
Step 2: by honeysuckle, flower of Fructus Momordicae, chrysanthemum, wash clean, place spare；
Step 3: in pot, water, honeysuckle, flower of Fructus Momordicae, chrysanthemum are put into by proportioning, soaks 20 minutes, boils with high heat
Turn to be cooked by slow fire and close within 30 minutes fire, opening pot cover, which cools 30 minutes to sieve, takes juice, spare.
Step 4: by dried orange peel soak 20 minutes, cleaned up with brush, with bamboo sieve install air-dried 4 it is small when, it is spare；
Step 5: fresh mandarin orange sugarcane peeling, is squeezed the juice with sugarcane juice machine is squeezed, it is spare；
Step 6: the young peeling of potato is sliced or slitting shape is uniform, it is spare；
Step 7: 3000 grams of water are put into pot boils pass fire with high heat, add 5 grams of salt to stir well and put potato son piece immersion 3 minutes,
Immersion process is stirred uniformly with wood spoon, and draining is picked up with strainer, is installed with big bamboo mesh screen, is put dehumidifier room into and is waited to air-dry, spare；
Step 8: fresh sugarcane juice is put into pot by proportioning, conversion slow boiling is boiled with high heat, adds step after forty minutes
First, step 3 stock and licorice powder boil with high heat, add the dried orange peel of step 4, boil turn to be cooked by slow fire with high heat, 20 minutes
Fire is closed afterwards, covered vexed 30 minutes, dried orange peel is overturn, then is cooked by slow fire 20 minutes, Guan Huo, and pot is opened after covered vexed 30 minutes
Lid, dried orange peel is stirred until dried orange peel fully absorbs juice；
Step 9: treating that dried orange peel fully absorbs juice, placement cools 40 points, is emitted on bamboo mesh screen, and place it in
In baking plate, under 60 degree, when baking 4 is small, upset is taken out, then under 53 degree, when baking 4 is small, is put into pulverizer after cooling and crushed
Sieve takes powder, spare；
Step 10: the stock of the step of preparing seven, the half of the stock of step 9 is loaded with clean basin, adds edible oil
7 grams, stir and uniformly salt down 15 minutes, it is spare；
Step 11: the stock of step 10, sequenced with baking pan and be put into the baking oven for being preheated to 180 degree, dried 25 minutes, taken out
Installed with clean basin, sprinkle the remaining half of step 9 stock, stirred uniformly, the packaging that cools is completed.
The beneficial effect of the production method of dried orange peel potato chips of the present invention is：This product reuses salt leaching plum fruit and is disappeared with that can help
Change, anti-inflammatory.It is clearing heat and detoxicating to be aided with honeysuckle.The heat-clearing of chrysanthemum relieve heat, flat liver improving eyesight.Dried orange peel regulating qi-flowing for strengthening spleen, preventing phlegm from forming and stopping coughing, and carry
Special fragrance, with fragrant and sweet flower of Fructus Momordicae, makes to be more easy to entrance, while also functions to the effect of inducing resuscitation appetizing.Radix glycyrrhizae is invigorated the spleen and benefited qi, and is increased
Mutually make the work(for playing expelling phlegm and arresting coughing altogether after strong spleen benefiting and stimulating the appetite with dried orange peel again.This product reinforcing spleen to promote digestion, heat-clearing appetizing.It is to take that food, which is particular about,
Match somebody with somebody, collocation balance and the food using natural food materials production can just eat health, be adapted to people from contemporary cities to like eating baking crowd.
Embodiment
Preferred embodiment of the invention is described in further detail below.
Embodiment 1：
The dried orange peel potato chips, its various composition and its weight are：15 grams of honeysuckle, 10 grams of flower of Fructus Momordicae, 15 grams of chrysanthemum, plum
2000 grams of 300 grams of fruit, 140 grams of dried orange peel, potato young (potato), 500 grams of fresh sugarcane juice, 8 grams of edible oil, 25 grams of salt, 500 grams of water
Embodiment 2：
The dried orange peel potato chips, its various composition and its weight are：20 grams of honeysuckle, 20 grams of flower of Fructus Momordicae, 20 grams of chrysanthemum, plum
1500 grams of 200 grams of fruit, 80 grams of dried orange peel, potato young (potato), 400 grams of fresh sugarcane juice, 5 grams of edible oil, 30 grams of salt, 600 grams of water
Embodiment 3：
The dried orange peel potato chips, its various composition and its weight are：20 grams of honeysuckle, 15 grams of flower of Fructus Momordicae, 10 grams of chrysanthemum, plum
1000 grams of 400 grams of fruit, 160 grams of dried orange peel, potato young (potato), 600 grams of fresh sugarcane juice, 35 grams of salt, 10 grams of edible oil, 400 grams of water
In above-described embodiment 1-3, the production method of the dried orange peel potato chips, comprises the following steps：
Step 1: by plum fruit wash clean, with bamboo sieve install air-dried 2 it is small when, put vial into and pickled 20 days with 15 grams of salt, taken
Go out green plum and stir into sauce sieving with wood spoon to take juice, place spare；
Step 2: by honeysuckle, flower of Fructus Momordicae, chrysanthemum, wash clean, place spare；
Step 3: being put into water, honeysuckle, flower of Fructus Momordicae, chrysanthemum by proportioning, soak 20 minutes, boil turn slow boiling with high heat
After boiling 30 minutes, opening pot cover, which cools 30 minutes to sieve, takes juice, places spare.
Step 4: by dried orange peel soak 20 minutes, cleaned down water, with bamboo sieve install air-dried 4 it is small when, it is spare；
Step 5: fresh mandarin orange sugarcane peeling, is squeezed the juice spare with juice extractor；
Step 6: the young peeling of potato is sliced or slitting shape is uniform, it is spare；
Step 7: 3000 grams of water are put into pot boils pass fire with high heat, add 5 grams of salt to stir well and put potato son piece immersion 3 minutes,
Immersion process is stirred uniformly with wood spoon, and draining is picked up with strainer, is installed with big bamboo mesh screen, is put dehumidifier room into and is waited to air-dry, spare；
Step 8: fresh sugarcane juice is put into pot by proportioning, conversion slow boiling is boiled with high heat, adds step after forty minutes
First, step 3 stock and licorice powder boil with high heat, add the dried orange peel of step 4, boil turn to be cooked by slow fire with high heat, 20 minutes
Fire is closed afterwards, covered vexed 30 minutes, dried orange peel is overturn, then is cooked by slow fire 20 minutes, Guan Huo, and pot is opened after covered vexed 30 minutes
Lid, dried orange peel is stirred until dried orange peel fully absorbs juice；
Step 9: treating that dried orange peel fully absorbs juice, placement cools 40 points, is emitted on bamboo mesh screen, and place it in
In baking plate, under 60 degree, when baking 4 is small, upset is taken out, then under 53 degree, when baking 4 is small, is put into pulverizer after cooling and crushed
Sieve takes powder, spare；
Step 10: the stock of the step of preparing seven, the half of the stock of step 9 is loaded with clean basin, adds edible oil
7 grams, stir and uniformly salt down 15 minutes, it is spare；
Step 11: the stock of step 10, sequenced with baking pan and be put into the baking oven for being preheated to 180 degree, dried 25 minutes, taken out
Installed with clean basin, sprinkle the remaining half of step 9 stock, stirred uniformly, the packaging that cools is completed.
Above content is to combine the further description that specific preferred embodiment is the present invention, easy to the skill
The technical staff in art field is understood that and with the application of the invention, the specific implementation of the invention is not to be limited to these illustrations.
For general technical staff of the technical field of the invention, it can also make without departing from the inventive concept of the premise
Some simple deduction or replace, without by performing creative labour.Therefore, those skilled in the art take off according to the present invention
Show, the simple modifications made to the present invention all should be within protection scope of the present invention.
Claims (3)
- A kind of 1. dried orange peel potato chips, it is characterised in that：Its various composition and its weight are：10-20 grams of honeysuckle, dried orange peel 80-160 Gram, 10-20 grams of flower of Fructus Momordicae, 10-20 grams of chrysanthemum, 200-400 grams of plum fruit, 400-600 grams of water, 20-30 grams of salt, licorice powder 5- 15th, 1000-2000 grams of potato son, 6-12 grams of edible oil, fresh 400-600 grams of sugarcane juice.
- 2. dried orange peel potato chips according to claim 1, it is characterised in that：Its various composition and its weight are：15 grams of honeysuckle, 15 grams of flower of Fructus Momordicae, 15 grams of chrysanthemum, 300 grams of plum fruit, 120 grams of dried orange peel, potato are 2000 grams young, 5-10 grams of edible oil, fresh sugarcane juice 500 Gram, 20-30 grams of salt, 500 grams of water.
- 3. according to dried orange peel potato chips described in claim 1-2, it is characterised in that：Its production method, comprises the following steps：Step 1: by plum fruit wash clean, with bamboo sieve install air-dried 2 it is small when, put vial into and pickled 20 days with 15 grams of salt, taking-up plum Fruit stirs into sauce sieving with wood spoon and takes juice, places spare；Step 2: by honeysuckle, flower of Fructus Momordicae, chrysanthemum, wash clean, place spare；Step 3: in pot, water, honeysuckle, flower of Fructus Momordicae, chrysanthemum are put into by proportioning, is soaked 20 minutes, boils turn text with high heat After fire boils 30 minutes, opening pot cover, which cools 30 minutes to sieve, takes juice, places spare；Step 4: by dried orange peel soak 20 minutes, cleaned down water, with bamboo sieve install air-dried 4 it is small when, it is spare；Step 5: fresh mandarin orange sugarcane peeling, is squeezed the juice spare with juice extractor；Step 6: the young peeling of potato is sliced or slitting shape is uniform, it is spare；Step 7: 3000 grams of water are put into pot boils pass fire with high heat, add 5 grams of salt to stir well and put potato son piece immersion 3 minutes, immersion Process is stirred uniformly with wood spoon, and draining is picked up with strainer, is installed with big bamboo mesh screen, is put dehumidifier room into and is waited to air-dry, spare；Step 8: fresh sugarcane juice is put into pot by proportioning, conversion slow boiling is boiled with high heat, is added after forty minutes Step 1: step Rapid three stock and licorice powder boil with high heat, add the dried orange peel of step 4, boil turn to be cooked by slow fire with high heat, close after twenty minutes Fire, covered vexed 30 minutes, dried orange peel is overturn, then is cooked by slow fire 20 minutes, Guan Huo, and pot cover is opened after covered vexed 30 minutes, will Dried orange peel stirs until dried orange peel fully absorbs juice；Step 9: treating that dried orange peel fully absorbs juice, placement cools 40 points, is emitted on bamboo mesh screen, and place it in baking In disk, under 60 degree, dry 4 it is small when, take out upset, then under 53 degree, when baking 4 is small, is put into pulverizer after cooling and pulverizes and sieves and take Powder, it is spare；Step 10: the stock of the step of preparing seven, the half of the stock of step 9 is loaded with clean basin, adds 7 grams of edible oil, Stir and uniformly salt down 15 minutes, it is spare；Step 11: the stock of step 10, sequenced with baking pan and be put into the baking railway carriage or compartment for being preheated to 180 degree, dried 25 minutes, taken out with dry Net basin installs, and sprinkles the remaining half of step 9 stock, stirs uniformly, and the packaging that cools is completed.
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| CN201711272375.3A CN107969655A (en) | 2017-12-01 | 2017-12-01 | Dried orange peel potato chips and preparation method thereof |
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| CN201711272375.3A CN107969655A (en) | 2017-12-01 | 2017-12-01 | Dried orange peel potato chips and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109247419A (en) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | A kind of rare plum preserved fruit of dried orange peel and preparation method thereof |
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| CN104223280A (en) * | 2013-06-18 | 2014-12-24 | 天津市食品研究所有限公司 | Pericarpium citri reticulatae health beverage |
| CN103463258A (en) * | 2013-08-13 | 2013-12-25 | 焦敏 | Qi regulating and spleen invigorating dried tangerine peel and preparation method thereof |
| CN103494144A (en) * | 2013-10-16 | 2014-01-08 | 吴柠君 | Corn-flavored potato chips and producing method thereof |
| CN103610000A (en) * | 2013-12-13 | 2014-03-05 | 戴女裕 | Potato chips and preparation method thereof |
| CN103750213A (en) * | 2013-12-31 | 2014-04-30 | 刘禾青 | Fresh grapefruit-flavored potato chips and preparation method thereof |
| CN104126780A (en) * | 2014-06-27 | 2014-11-05 | 王芳 | Sweet potato chip processing method |
| CN106562318A (en) * | 2015-10-09 | 2017-04-19 | 陆玉如 | Vegetable-flavored potato chips for children and preparing method thereof |
| CN106036653A (en) * | 2016-06-07 | 2016-10-26 | 欧福泉 | Production method of potato chips |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109247419A (en) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | A kind of rare plum preserved fruit of dried orange peel and preparation method thereof |
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