CN108991439A - A kind of processing method for reinforcing the potato snack food that gastrointestinal tract absorbs - Google Patents
A kind of processing method for reinforcing the potato snack food that gastrointestinal tract absorbs Download PDFInfo
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- CN108991439A CN108991439A CN201810722992.7A CN201810722992A CN108991439A CN 108991439 A CN108991439 A CN 108991439A CN 201810722992 A CN201810722992 A CN 201810722992A CN 108991439 A CN108991439 A CN 108991439A
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 49
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 49
- 235000013305 food Nutrition 0.000 title claims abstract description 34
- 235000011888 snacks Nutrition 0.000 title claims abstract description 26
- 210000001035 gastrointestinal tract Anatomy 0.000 title claims abstract description 24
- 238000003672 processing method Methods 0.000 title claims abstract description 24
- 230000003014 reinforcing effect Effects 0.000 title claims description 18
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 38
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 38
- 235000013606 potato chips Nutrition 0.000 claims abstract description 33
- 239000002002 slurry Substances 0.000 claims abstract description 32
- 244000197580 Poria cocos Species 0.000 claims abstract description 27
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 240000008397 Ganoderma lucidum Species 0.000 claims abstract description 18
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 18
- 240000002234 Allium sativum Species 0.000 claims abstract description 17
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- 235000004611 garlic Nutrition 0.000 claims abstract description 17
- 235000010987 pectin Nutrition 0.000 claims abstract description 17
- 229920001277 pectin Polymers 0.000 claims abstract description 17
- 239000001814 pectin Substances 0.000 claims abstract description 17
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims abstract description 16
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims abstract description 16
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims abstract description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 13
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000005360 mashing Methods 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 235000021323 fish oil Nutrition 0.000 claims description 11
- 235000019198 oils Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims 1
- 238000006297 dehydration reaction Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 238000012856 packing Methods 0.000 abstract description 6
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 230000002787 reinforcement Effects 0.000 abstract description 3
- 238000007792 addition Methods 0.000 abstract 1
- 238000007654 immersion Methods 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000002689 soil Substances 0.000 description 4
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 3
- 241000218636 Thuja Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000036186 satiety Effects 0.000 description 2
- 235000019627 satiety Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000009923 sugaring Methods 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of processing method of potato snack food that reinforcement gastrointestinal tract absorbs, comprising the following steps: (1) selection；(2) lemon mashing is handled, lemon slurry is obtained by filtration；(3) potato is sliced and is added in lemon slurry and is sealed；(4) Poria cocos is subjected to slicing treatment, then Radix Glycyrrhizae, disodium 5 '-ribonucleotide, salt, ganoderma lucidum, water will be added in Poria cocos and mixes, then boiled to obtain mixed liquor a, adds pectin, until carrying out concentration in jacketed pan, obtain seasoning slurries a；(5) potato chips is taken out, is added to immersion in seasoning slurries a, pulls out；(6) it will cure and be dehydrated in potato chips lower temperature vacuum frying pot, then de-oiling under vacuum conditions；(7) potato chips after de-oiling is taken out, it is cooling, zanthoxylum powder, garlic juice are then sprinkled on potato chips；Terminal disinfection, vacuum bag packing.The present invention by additions of Poria cocos, Radix Glycyrrhizae play nourishing the stomach to increase the absorbability of stomach.
Description
Technical field
The present invention relates to food processing technology fields, relate generally to a kind of potato snack food of reinforcement gastrointestinal tract absorption
Processing method.
Background technique
Food processing, refer to directly ground using agriculture, forestry, animal husbandry, fisheries product as the cereal that raw material carries out, feed processing, plant
Object oil and sugaring processing are butchered and the processing activity of the food such as meat packing, processing of aquatic products and veterinary antibiotics and nut,
It is a seed type of broad sense farming industry.
Potato more has been favored by people in people's lives existing, so, people often manufacture potato at each
Kind snack food.
But people are in the processing of drinking potato food, only by way of frying there is it in potato
Brittleness, and the food of frying its a kind of satiety can be generated in people's diet processes, that is, be just difficult to after having certain deal
It eats again, to limit the consumption of potato snack food.
Summary of the invention
The present invention provides a kind of processing method of potato snack food that reinforcement gastrointestinal tract absorbs, to solve background technique
The people of middle proposition are in the processing of drinking potato food, only making it enbrittle by way of frying in potato,
And the food of frying its a kind of satiety can be generated in people's diet processes, that is, be just difficult to eat again after having certain deal
With thus the technical issues of limiting the consumption of potato snack food.
To achieve the goals above, the invention adopts the following technical scheme: a kind of potato leisure reinforcing gastrointestinal tract and absorbing
The processing method of food, it is characterised in that: the following steps are included:
(1) selection: 15-25 parts of potato, 5-8 parts of salt, 4-6 parts of garlic juice, 3-5 parts of fish oil, 6-9 parts of Poria cocos, 5-8 parts of Radix Glycyrrhizae, spirit
5-7 parts of sesame, 5-8 parts of zanthoxylum powder, 6-8 parts of lemon, 5-9 parts of disodium 5 '-ribonucleotide, 5-8 parts of pectin.
(2) lemon is added in beater and carries out mashing processing, be then filtered to obtain lemon slurry；
(3) potato is subjected to slicing treatment, and the potato chips after cutting is added in lemon slurry and is sealed；
(4) Poria cocos is subjected to slicing treatment, then Radix Glycyrrhizae, disodium 5 '-ribonucleotide, salt, ganoderma lucidum, water will be added in Poria cocos and mixes
Close, then after carrying out tanning 2-3.5h carry out that mixed liquor a is obtained by filtration, then pectin will be added in mixed liquor a, be added in jacketed pan into
Row concentration obtains seasoning slurries a；
(5) potato chips after again impregnating lemon slurry takes out, and is added in extremely seasoning slurries a and impregnates 45-75h, pulls out；
(6) potato chips of draining is lowerd to cure in warm vacuum oil frying pot and is dehydrated, then de-oiling under vacuum conditions；
(7) potato chips after de-oiling is taken out, it is cooling, zanthoxylum powder, garlic juice are then sprinkled on potato chips；Terminal disinfection, vacuum
Bag packing.
Preferably, a kind of processing method for reinforcing the potato snack food that gastrointestinal tract absorbs, material is soil in the step 1
15 parts of beans, 7 parts of salt, 5 parts of garlic juice, 3-5 parts of fish oil, 8 parts of Poria cocos, 6 parts of Radix Glycyrrhizae, 6 parts of ganoderma lucidum, 7 parts of zanthoxylum powder, 7 parts of lemon, core
7 parts of thuja acid disodium, 6 parts of pectin.
Preferably, a kind of processing method for reinforcing the potato snack food that gastrointestinal tract absorbs, material is soil in the step 1
20 parts of beans, 7 parts of salt, 5 parts of garlic juice, 3-5 parts of fish oil, 8 parts of Poria cocos, 7 parts of Radix Glycyrrhizae, 6 parts of ganoderma lucidum, 7 parts of zanthoxylum powder, 7 parts of lemon, core
7 parts of thuja acid disodium, 6 parts of pectin.
Preferably, a kind of processing method for reinforcing the potato snack food that gastrointestinal tract absorbs, material is soil in the step 1
25 parts of beans, 7 parts of salt, 5 parts of garlic juice, 3-5 parts of fish oil, 8 parts of Poria cocos, 7 parts of Radix Glycyrrhizae, 6 parts of ganoderma lucidum, 7 parts of zanthoxylum powder, 9 parts of lemon, core
7 parts of thuja acid disodium, 6 parts of pectin.
Preferably, a kind of processing method for reinforcing the potato snack food that gastrointestinal tract absorbs, soil described in the step (3)
Beans piece with a thickness of 4-7mm.
Preferably, a kind of processing method for reinforcing the potato snack food that gastrointestinal tract absorbs, potato chips in the step (3)
It is added in lemon slurry and carries out 45-65 DEG C of heat treatment, and stand 60-70min in it.
Preferably, a kind of processing method for reinforcing the potato snack food that gastrointestinal tract absorbs, Poria cocos in the step (4),
Radix Glycyrrhizae, disodium 5 '-ribonucleotide, salt, ganoderma lucidum, water are mixed according to the ratio of 10:7:4:3:4:35.
Preferably, a kind of processing method for reinforcing the potato snack food that gastrointestinal tract absorbs, the oil in the step (6)
Fried vacuum degree is 350-550Pa, de-oiling vacuum 150-350Pa.
It compares with the prior art, the invention has the benefit that
The present invention will and carry out heat treatment, so that the shallow lake in potato by the way that first the potato chips cut is added in lemon slurry
Citric acid reactions in powder and lemon generate citrate to be made to be changed the flavor of potato using the citrate of generation
The mouthfeel for obtaining the potato is more preferable.
Also, the seasoning in the present invention has effects that nourishing the stomach protect liver by joined Poria cocos, Radix Glycyrrhizae, using it, comes
The stomach of people is adjusted, so as to enhance the absorbability of stomach.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1, it is a kind of reinforce gastrointestinal tract absorb potato snack food processing method, it is characterised in that: including with
Lower step:
(1) selection: 15 parts of potato, 7 parts of salt, 5 parts of garlic juice, 3-5 parts of fish oil, 8 parts of Poria cocos, 6 parts of Radix Glycyrrhizae, 6 parts of ganoderma lucidum, zanthoxylum powder
7 parts, 7 parts of lemon, 7 parts of disodium 5 '-ribonucleotide, 6 parts of pectin；
(2) lemon is added in beater and carries out mashing processing, be then filtered to obtain lemon slurry；
(3) potato is subjected to slicing treatment, and the potato chips after cutting is added in lemon slurry and is sealed；
(4) Poria cocos is subjected to slicing treatment, then Radix Glycyrrhizae, disodium 5 '-ribonucleotide, salt, ganoderma lucidum, water will be added in Poria cocos and mixes
Close, carry out that mixed liquor a is obtained by filtration after carrying out tanning 2-3.5h, then pectin will be added in mixed liquor a, be added jacketed pan in into
Row concentration obtains seasoning slurries a；
(5) potato chips after again impregnating lemon slurry takes out, and is added in extremely seasoning slurries a and impregnates 45-75h, pulls out；
(6) potato chips of draining is lowerd to cure in warm vacuum oil frying pot and is dehydrated, then de-oiling under vacuum conditions；
(7) potato chips after de-oiling is taken out, it is cooling, zanthoxylum powder, garlic juice are then sprinkled on potato chips；Terminal disinfection, vacuum
Bag packing.
Embodiment 2, it is a kind of reinforce gastrointestinal tract absorb potato snack food processing method, it is characterised in that: including with
Lower step:
(1) selection: 20 parts of potato, 7 parts of salt, 5 parts of garlic juice, 3-5 parts of fish oil, 8 parts of Poria cocos, 7 parts of Radix Glycyrrhizae, 6 parts of ganoderma lucidum, zanthoxylum powder
7 parts, 7 parts of lemon, 7 parts of disodium 5 '-ribonucleotide, 6 parts of pectin；
(2) lemon is added in beater and carries out mashing processing, be then filtered to obtain lemon slurry；
(3) potato is subjected to slicing treatment, and the potato chips after cutting is added in lemon slurry and is sealed；
(4) Poria cocos is subjected to slicing treatment, then Radix Glycyrrhizae, disodium 5 '-ribonucleotide, salt, ganoderma lucidum, water will be added in Poria cocos and mixes
Close, then after carrying out tanning 2-3.5h carry out that mixed liquor a is obtained by filtration, then pectin will be added in mixed liquor a, be added in jacketed pan into
Row concentration obtains seasoning slurries a；
(5) potato chips after impregnating lemon slurry takes out, and is added in extremely seasoning slurries a and impregnates 45-75h, pulls out；
(6) potato chips of draining is lowerd to cure in warm vacuum oil frying pot and is dehydrated, then de-oiling under vacuum conditions；
(7) potato chips after de-oiling is taken out, it is cooling, zanthoxylum powder, garlic juice are then sprinkled on potato chips；Terminal disinfection, vacuum
Bag packing.
Embodiment 3, it is a kind of reinforce gastrointestinal tract absorb potato snack food processing method, it is characterised in that: including with
Lower step:
(1) selection: 25 parts of potato, 7 parts of salt, 5 parts of garlic juice, 3-5 parts of fish oil, 8 parts of Poria cocos, 7 parts of Radix Glycyrrhizae, 6 parts of ganoderma lucidum, zanthoxylum powder
7 parts, 9 parts of lemon, 7 parts of disodium 5 '-ribonucleotide, 6 parts of pectin；
(2) lemon is added in beater and carries out mashing processing, be then filtered to obtain lemon slurry；
(3) potato is subjected to slicing treatment, and the potato chips after cutting is added in lemon slurry and is sealed；
(4) Poria cocos is subjected to slicing treatment, then Radix Glycyrrhizae, disodium 5 '-ribonucleotide, salt, ganoderma lucidum, water will be added in Poria cocos and mixes
Close, then after carrying out tanning 2-3.5h carry out that mixed liquor a is obtained by filtration, then pectin will be added in mixed liquor a, be added in jacketed pan into
Row concentration obtains seasoning slurries a；
(5) potato chips after impregnating lemon slurry takes out, and is added in extremely seasoning slurries a and impregnates 45-75h, pulls out；
(6) potato chips of draining is lowerd to cure in warm vacuum oil frying pot and is dehydrated, then de-oiling under vacuum conditions；
(7) potato chips after de-oiling is taken out, it is cooling, zanthoxylum powder, garlic juice are then sprinkled on potato chips；Terminal disinfection, vacuum
Bag packing.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (8)
1. a kind of processing method for reinforcing the potato snack food that gastrointestinal tract absorbs, it is characterised in that: the following steps are included:
Selection: 15-25 parts of potato, 5-8 parts of salt, 4-6 parts of garlic juice, 3-5 parts of fish oil, 6-9 parts of Poria cocos, 5-8 parts of Radix Glycyrrhizae, ganoderma lucidum 5-
7 parts, 5-8 parts of zanthoxylum powder, 6-8 parts of lemon, 5-9 parts of disodium 5 '-ribonucleotide, 5-8 parts of pectin；
Lemon is added in beater and carries out mashing processing, is then filtered to obtain lemon slurry；
Potato is subjected to slicing treatment, and the potato chips after cutting is added in lemon slurry and is sealed；
Poria cocos is subjected to slicing treatment, then Radix Glycyrrhizae, disodium 5 '-ribonucleotide, salt, ganoderma lucidum, water will be added in Poria cocos and mix,
It after carrying out tanning 2-3.5h again carries out that mixed liquor a is obtained by filtration, then pectin will be added in mixed liquor a, be added in jacketed pan and carry out
Concentration obtains seasoning slurries a；
Potato chips after lemon slurry is impregnated again takes out, and is added in extremely seasoning slurries a and impregnates 45-75h, pulls out；
The potato chips of draining is lowerd and cures dehydration, then de-oiling under vacuum conditions in warm vacuum oil frying pot；
Potato chips after de-oiling is taken out, it is cooling, zanthoxylum powder, garlic juice are then sprinkled on potato chips；Terminal disinfection, vacuum bag point
Dress.
2. a kind of processing method for reinforcing the potato snack food that gastrointestinal tract absorbs according to claim 1, feature exist
In: material is 15 parts of potato in the step 1,7 parts of salt, 5 parts of garlic juice, 3-5 parts of fish oil, 8 parts of Poria cocos, 6 parts of Radix Glycyrrhizae, ganoderma lucidum 6
Part, 7 parts of zanthoxylum powder, 7 parts of lemon, 7 parts of disodium 5 '-ribonucleotide, 6 parts of pectin.
3. a kind of processing method for reinforcing the potato snack food that gastrointestinal tract absorbs according to claim 1, feature exist
In: material is 20 parts of potato in the step 1,7 parts of salt, 5 parts of garlic juice, 3-5 parts of fish oil, 8 parts of Poria cocos, 7 parts of Radix Glycyrrhizae, ganoderma lucidum 6
Part, 7 parts of zanthoxylum powder, 7 parts of lemon, 7 parts of disodium 5 '-ribonucleotide, 6 parts of pectin.
4. a kind of processing method for reinforcing the potato snack food that gastrointestinal tract absorbs according to claim 1, feature exist
In: material is 25 parts of potato in the step 1,7 parts of salt, 5 parts of garlic juice, 3-5 parts of fish oil, 8 parts of Poria cocos, 7 parts of Radix Glycyrrhizae, ganoderma lucidum 6
Part, 7 parts of zanthoxylum powder, 9 parts of lemon, 7 parts of disodium 5 '-ribonucleotide, 6 parts of pectin.
5. a kind of processing method for reinforcing the potato snack food that gastrointestinal tract absorbs according to claim 1, feature exist
In: potato chips described in the step (3) with a thickness of 4-7mm.
6. a kind of processing method for reinforcing the potato snack food that gastrointestinal tract absorbs according to claim 1, feature exist
In: potato chips is added in lemon slurry and carries out 45-65 DEG C of heat treatment in the step (3), and 60- is stood in it
70min。
7. a kind of processing method for reinforcing the potato snack food that gastrointestinal tract absorbs according to claim 1, feature exist
In: Poria cocos, Radix Glycyrrhizae, disodium 5 '-ribonucleotide, salt, ganoderma lucidum, water are carried out according to the ratio of 10:7:4:3:4:35 in the step (4)
Mixing.
8. a kind of processing method for reinforcing the potato snack food that gastrointestinal tract absorbs according to claim 1, feature exist
In: the fried vacuum degree in the step (6) is 350-550Pa, de-oiling vacuum 150-350Pa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810722992.7A CN108991439A (en) | 2018-07-04 | 2018-07-04 | A kind of processing method for reinforcing the potato snack food that gastrointestinal tract absorbs |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810722992.7A CN108991439A (en) | 2018-07-04 | 2018-07-04 | A kind of processing method for reinforcing the potato snack food that gastrointestinal tract absorbs |
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| Publication Number | Publication Date |
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| CN108991439A true CN108991439A (en) | 2018-12-14 |
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| CN201810722992.7A Withdrawn CN108991439A (en) | 2018-07-04 | 2018-07-04 | A kind of processing method for reinforcing the potato snack food that gastrointestinal tract absorbs |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616655A (en) * | 2016-12-23 | 2017-05-10 | 昆明品世食品有限公司 | Non deep-fried potato leisure food and processing method thereof |
| CN107996949A (en) * | 2017-12-22 | 2018-05-08 | 成都锦汇科技有限公司 | A kind of processing method of potato snack food |
-
2018
- 2018-07-04 CN CN201810722992.7A patent/CN108991439A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616655A (en) * | 2016-12-23 | 2017-05-10 | 昆明品世食品有限公司 | Non deep-fried potato leisure food and processing method thereof |
| CN107996949A (en) * | 2017-12-22 | 2018-05-08 | 成都锦汇科技有限公司 | A kind of processing method of potato snack food |
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Application publication date: 20181214 |
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