CN109198521A - A kind of processing method of konjak potato chips - Google Patents
A kind of processing method of konjak potato chips Download PDFInfo
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- CN109198521A CN109198521A CN201810696158.5A CN201810696158A CN109198521A CN 109198521 A CN109198521 A CN 109198521A CN 201810696158 A CN201810696158 A CN 201810696158A CN 109198521 A CN109198521 A CN 109198521A
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- 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
- A23L19/115—Konjak; Konntaku
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- 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
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- 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
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to konjaku processing technique fields, and in particular to a kind of processing method of konjak potato chips.The present invention is impregnated more than for 24 hours by the way that potato chips to be placed in konjaku slurry, potato chips surface layer is allowed uniformly to wrap one layer of thin konjaku slurry, and ultrasonic oscillation processing is carried out to potato chips in soaking process, so that the beneficiating ingredient of konjaku slurry penetrates into potato chips, it is rotten to guarantee that the potato chips after removing the peel will not black, changes the flavor of finished product konjak potato chips；Utilize the superpower dilatancy of konjak starch, during steaming, it is set to wrap potato chips during steaming, oil is effectively isolated after vegetable oil spray directly to contact with potato chips, prevent grease stain on potato chips excessive, and under later period centrifugal treating, the grease stain adsorbed in konjak starch is also easily taken off, and oil content substantially reduces in finished chip；And the viscous toughness superpower using konjak starch, protection finished product konjak potato chips are not easy to crush during processed storage.
Description
Technical field
The present invention relates to konjaku processing technique fields, and in particular to a kind of processing method of konjak potato chips.
Background technique
Taro, Classification system Amorphophallus rivieri Durieu are ground, Chinese Gu Ming Amorphophalus rivieri is held after being passed to Japan
Its name is attacked, so far Reng Cheng Amorphophalus rivieri, and the name of Zhong Guo Amorphophalus rivieri is civil lost.Mill taro is herbaceos perennial, and stem tuber is flat
Spherical shape, chocolate；Contain fleshy root and fibrous fibrous root；Petiole yellow green, smooth, female inflorescence is cylindrical, purple；Male inflorescence
Immediately, darkviolet；Ovule is extremely short, stockless, spherical or oblate spheroid berry, yellow green when mature.
Konjac tuber can be processed into mill taro bean curd (also known as brown rot) for dredging food.The expansive force of mill taro starch can be as big as 80~
100 times, adhesion strength is strong, can be used as the adhesive of sizing, papermaking, porcelain or building etc..Mill taro is also used to produce serial makeup
Product, swelling agent, antistaling agent.
Meanwhile konjaku starch-containing 35%, protein 3% and the mineral matter elements such as multivitamin and potassium, phosphorus, selenium, also
Containing the konjac polysaccharide that necessary for human is wanted, i.e. glucomannans is up to 30%, and (some type stem tubers of Amorphophallus are more rich in konjaku
Sugar), especially white konjaku, elephant-foot yam kind content are up to 50~65%.This glucomannan has powerful expansive force,
Having more than the viscous toughness of any natural plant gum, i.e., fillable stomach and intestine eliminate hunger, and because institute's heat content is very little, therefore
Controllable weight, achievees the purpose that defatting beauty.
Konjaku also contains the natural antibiotic of one kind mixes other raw materials and food is made using konjaku powder as primary raw material
Afterwards, konjaku can form antibacterial film in food surface, can prevent and treat bacteria attack, extend period of storage, play fresh-keeping fungi-proofing effect.
Potato chips, English name: chips refers to the snacks made of potato.The primary raw material potato of potato chips, containing abundant
Vitamin B1, B groups of vitamins and a large amount of good fiber quality element such as B2, B6 and pantothenic acid, also contain microelement, amino acid, egg
The nutrients such as white matter, fat and high-quality starch.
Potato chips oil content usually 30% or so, belongs to high oil and salt food.As other fried foods, long-term consumption pair
Health is unfavorable.Simultaneously as potato chips are that ultra-thin potato chips is processed into, existing potato chips are easy crushing during storage.
Summary of the invention
To solve the above-mentioned problems, overcome the status that grease stain is excessive and frangible in existing potato chips, the present invention provides one kind
The processing method of konjak potato chips.
The present invention is achieved by the following technical solutions:
A kind of processing method of konjak potato chips, comprising the following steps:
A, the white konjaku of weight >=3.5kg is taken, removes the peel, go after small holes caused by worms to clean, be cut into 5~7cm3Konjaku block, be put into temperature
Constant temperature impregnates 3~4h in 28~32 DEG C of degree, the saturation gypsum milk solution of mass fraction 7%, pulls out and is put into 28~32 DEG C of temperature, matter
It measures constant temperature in the saturation gypsum milk solution of score 1% and impregnates 30~35min, place into 30~35min of immersion in clear water, often
10min changes a clear water；Pull konjaku block out, mill takes konjaku to starch 325 meshes after draining surface moisture, divides konjaku to starch to lower part of screen
Middle addition appropriate amount of deionized water, hook tune to konjaku slurry consistency is 1.5~1.6；Speed is stirred in 230~250r/min after hook tune
Under with the heating rate of 5 DEG C/min heating konjaku slurry, until constant temperature 0.5~1.5h of boiling when konjaku slurry temperature degree is 85~90 DEG C,
It is constant that speed is stirred when boiling, until konjaku slurry consistency becomes 1.0~1.1, stops heating, the nutrition for accounting for konjaku slurry gross weight 1% is added
Powder stirs 35~40min at the uniform velocity stirring for 350~400r/min under speed, sealer is fresh-keeping spare；
B, the fresh potato for accounting for 5~7 times of konjaku dosage gross weight is taken, thickness≤1mm thin slice, potato are cut into after peeled and washed
Piece is put into spare konjaku slurry, and control konjaku slurry is totally submerged potato chips, 25~30min of constant temperature after being heated to 35~40 DEG C, from
24~26h is impregnated after being so cooled to room temperature；Pull potato chips after immersion out, smooth out surface layer konjaku slurry, be sent into temperature be 25~
In 28 DEG C of bellows, until potato chips surface moisture air-dries completely；
C, take air-dry after potato chips be put into steam box, steaming divide to potato chips 8 it is well-done, taking-up be laid in aperture≤1cm bamboo
On sieve, watering plants oil, until one layer of thin vegetable oil is uniformly sticked on potato chips surface；It is secondary to air-dry, then it is placed in 55~65
DEG C baking oven in be dried to potato chips water content≤8%, be placed in while hot centrifugation de-oiling 25 in the centrifuge of 1200~1300r/min~
30min is vacuum-packed after being cooled to room temperature to get finished product konjak potato chips, dry storage.
Preferably, the konjaku block is placed in 7% saturation gypsum milk solution when impregnating, also need will to impregnate in konjaku block
It is placed in 1.5~2h of concussion under the ultrasonication of 35~40KHz of frequency.
Preferably, the nutrient powder includes following raw material:
3~5 parts of iodized salt, 10~15 parts of Chinese yam starch, 1~2 part of sodium alginate, 3~5 parts of walnut powder, almond powder 2~
4 parts.
Preferably, the nutrient powder includes following raw material:
3 parts of iodized salt, 12 parts of Chinese yam starch, 1 part of sodium alginate, 5 parts of walnut powder, 2 parts of almond powder.
Preferably, it during the potato chips soak at room temperature, also needs the potato chips in impregnating being placed in the super of 30~33KHz
10~14h is shaken under sonicated.
Preferably, the potato chips soak at room temperature method is as follows:
After potato chips soak after to be heated is cooled to room temperature, 3~4h of ultrasonic oscillation at once；Stop concussion 5h, then
4~6h of ultrasonic oscillation；Stop concussion 5h, then 3~4h of ultrasonic oscillation, stop concussion, until potato chips immersion terminates.
Preferably, it before impregnating in potato chips to be placed in konjaku slurry, also needs first to stir with the mixing speed of 300~350r/min
It mixes konjaku and starches 3~5min.
Preferably, the vegetable oil includes peanut oil, olive oil, soybean oil, any one in tea oil.
Preferably, the secondary air-dry method is as follows:
After having thin vegetable oil after potato chips adhered to surface layers, in bamboo sieve, respectively installation blower device, adjusting wind-warm syndrome are 2 up and down
Grade wind, wind-warm syndrome are 28~32 DEG C；Secondary air-dry time is 30~35min.
In the technical solution provided by the present invention, the blower device is air-conditioning or hair dryer or other hot wind air blast dress
It sets.
The beneficial effects of the present invention are:
1, compared with prior art, the present invention is impregnated more than for 24 hours by the way that potato chips to be placed in konjaku slurry, allows potato chips table
Layer uniformly wraps one layer of thin konjaku slurry, and carries out ultrasonic oscillation processing to potato chips in soaking process, so that konjaku
The beneficiating ingredient of slurry penetrates into potato chips, and it is rotten to guarantee that the potato chips after removing the peel will not black, changes finished product konjak potato chips
Flavor；Using the superpower dilatancy of konjak starch, during steaming, it is made to wrap potato chips, plant during steaming
Oil is effectively isolated after oil spray directly to contact with potato chips, prevents grease stain on potato chips excessive, and under later period centrifugal treating, evil spirit
The grease stain adsorbed in taro starch is also easily taken off, and oil content substantially reduces in finished chip；
2, the present invention is starched by wrapping thin konjaku on potato chips surface layer, using the superpower viscous toughness of konjak starch, is protected
Shield finished product konjak potato chips are not easy to crush during processed storage；
3, effectively change finished product konjak potato chips also containing other plants raw materials such as yam flours in konjaku slurry provided by the invention
Flavor and taste；
4, konjak potato chips provided by the invention are without frying, and nutrition content is high in potato chips；Do not add in process
Adding preservative agent or food aid, green and healthy, convenient and instant.
Specific embodiment
The present invention is further described in detail With reference to embodiment, but technical solution provided by the invention
It not only include the content showed in embodiment.
Embodiment 1
The processing method for present embodiments providing a kind of konjak potato chips, detailed process is as follows:
Step 1: taking weight is the white konjaku of 3.5kg, remove the peel, go small holes caused by worms after clean, be cut into 5cm3Konjaku block, put
Enter that 30 DEG C of temperature, constant temperature impregnates 4h in the saturation gypsum milk solution of mass fraction 7%, selected frequency 35KHz in soaking process
2h under ultrasonic oscillation；It pulls out and is put into that 30 DEG C of temperature, constant temperature impregnates 35min in the saturation gypsum milk solution of mass fraction 1%, then
It is put into clear water and impregnates 35min, every 10min changes a clear water；Pull konjaku block out, mill takes konjaku to starch after draining surface moisture
325 meshes divide in konjaku slurry to lower part of screen and appropriate amount of deionized water are added, and hook tune to konjaku slurry consistency is 1.56；After hook tune
In the heating rate heating konjaku slurry of 250r/min stirred under speed with 5 DEG C/min, until constant temperature steams when konjaku slurry temperature degree is 90 DEG C
Boil 0.8h, it is constant that when boiling stirs speed, until konjaku slurry consistency becomes 1.0, stops heating, the battalion for accounting for konjaku slurry gross weight 1% is added
Powder is supported, stirs 35min at the uniform velocity stirring under speed for 400r/min, sealer is fresh-keeping spare；
Step 2: taking the fresh potato for accounting for 7 times of konjaku dosage gross weight, the thin slice of thickness 1mm, potato are cut into after peeled and washed
Piece is put into spare konjaku slurry, is put into before potato chips first with the mixing speed stirring konjaku slurry 3min of 350r/min, is guaranteed to be put into
After potato chips, konjaku slurry is totally submerged potato chips, constant temperature~30min after being heated to 35 DEG C, surpasses at once after cooled to room temperature
Sound wave shock 3h；Stop concussion 5h, then ultrasonic oscillation 4h；Stop concussion 5h, then ultrasonic oscillation 3h, stop concussion, stands
Impregnate 4h；It pulls potato chips after immersion out, smoothes out surface layer konjaku slurry, be sent into the bellows that temperature is 25 DEG C, until potato chips
Surface moisture air-dries completely；
Step 3: take air-dry after potato chips be put into steam box, steaming divide to potato chips 8 it is well-done, taking-up be laid in aperture 1cm's
On bamboo sieve, peanut oil is sprayed, until one layer of thin peanut oil is uniformly sticked on potato chips surface；Then at bamboo sieve, each installation is roused up and down
Wind apparatus, adjusting wind-warm syndrome are gentle breeze, and wind-warm syndrome is 30 DEG C, and secondary air-dried 35min is finally placed in 65 DEG C of baking oven and is dried to potato
Piece water content is 8%, is placed in centrifugation de-oiling 25min in the centrifuge of 1300r/min while hot and is cooled to get finished product konjak potato chips
It is vacuum-packed after room temperature, dry storage.
In the present embodiment, the nutrient powder includes following raw material:
3 parts of iodized salt, 12 parts of Chinese yam starch, 1 part of sodium alginate, 5 parts of walnut powder, 2 parts of almond powder.
Embodiment 2
The processing method for present embodiments providing a kind of konjak potato chips, detailed process is as follows:
Step 1: taking weight is the white konjaku of 5kg, remove the peel, go small holes caused by worms after clean, be cut into 7cm3Konjaku block, be put into
Constant temperature impregnates 3h in 32 DEG C of temperature, the saturation gypsum milk solution of mass fraction 7%, and selected frequency 40KHz's is super in soaking process
1.8h under sound wave shock；It pulls out and is put into that 32 DEG C of temperature, constant temperature impregnates 30min in the saturation gypsum milk solution of mass fraction 1%, then
It is put into clear water and impregnates 30min, every 10min changes a clear water；Pull konjaku block out, mill takes konjaku to starch after draining surface moisture
325 meshes divide in konjaku slurry to lower part of screen and appropriate amount of deionized water are added, and hook tune to konjaku slurry consistency is 1.6；After hook tune in
The heating rate heating konjaku slurry of 230r/min stirred under speed with 5 DEG C/min, until constant temperature boiling when konjaku slurry temperature degree is 85 DEG C
1.5h, it is constant that when boiling, stirs speed, until konjaku slurry consistency becomes 1.1, stops heating, the nutrition for accounting for konjaku slurry gross weight 1% is added
Powder stirs 40min at the uniform velocity stirring under speed for 350r/min, and sealer is fresh-keeping spare；
Step 2: taking the fresh potato for accounting for 5 times of konjaku dosage gross weight, the thin slice of thickness 0.8mm is cut into after peeled and washed, soil
Beans piece is put into spare konjaku slurry, is put into before potato chips first with the mixing speed stirring konjaku slurry 5min of 300r/min, is guaranteed to put
After entering potato chips, konjaku slurry is totally submerged potato chips, constant temperature 25min after being heated to 40 DEG C, surpasses at once after cooled to room temperature
Sound wave shock 3h；Stop concussion 5h, then ultrasonic oscillation 5h；Stop concussion 5h, then ultrasonic oscillation 4h, stop concussion, stands
Impregnate 4h；It pulls potato chips after immersion out, smoothes out surface layer konjaku slurry, be sent into the bellows that temperature is 28 DEG C, until potato chips
Surface moisture air-dries completely；
Step 3: take air-dry after potato chips be put into steam box, steaming divide to potato chips 8 it is well-done, taking-up be laid in aperture 0.8cm
Bamboo sieve on, peanut oil is sprayed, until potato chips surface uniformly sticks one layer of thin peanut oil；Then at each installation up and down of bamboo sieve
Blower device, adjusting wind-warm syndrome are gentle breeze, and wind-warm syndrome is 32 DEG C, and secondary air-dried 30min is finally placed in 55 DEG C of baking oven and is dried to soil
Beans piece water content is 6%, and it is cooling to get finished product konjak potato chips to be placed in centrifugation de-oiling 30min in the centrifuge of 1200r/min while hot
It is vacuum-packed after to room temperature, dry storage.
In the present embodiment, the nutrient powder includes following raw material:
5 parts of iodized salt, 15 parts of Chinese yam starch, 2 parts of sodium alginate, 5 parts of walnut powder, 4 parts of almond powder.
Embodiment 3
The processing method for present embodiments providing a kind of konjak potato chips, detailed process is as follows:
Step 1: taking weight is the white konjaku of 6kg, remove the peel, go small holes caused by worms after clean, be cut into 6cm3Konjaku block, be put into
Constant temperature impregnates 3.5h in 28 DEG C of temperature, the saturation gypsum milk solution of mass fraction 7%, selected frequency 38KHz in soaking process
1.8h under ultrasonic oscillation；It pulls out and is put into that 28 DEG C of temperature, constant temperature impregnates 32min in the saturation gypsum milk solution of mass fraction 1%,
It places into and impregnates 32min in clear water, every 10min changes a clear water；Pull konjaku block out, mill takes konjaku to starch after draining surface moisture
325 meshes divide in konjaku slurry to lower part of screen and appropriate amount of deionized water are added, and hook tune to konjaku slurry consistency is 1.5；After hook tune in
The heating rate heating konjaku slurry of 240r/min stirred under speed with 5 DEG C/min, until constant temperature boiling when konjaku slurry temperature degree is 90 DEG C
1h, it is constant that when boiling, stirs speed, until konjaku slurry consistency becomes 1.1, stops heating, the nutrient powder for accounting for konjaku slurry gross weight 1% is added,
38min is stirred at the uniform velocity stirring under speed for 380r/min, sealer is fresh-keeping spare；
Step 2: taking the fresh potato for accounting for 6 times of konjaku dosage gross weight, the thin slice of thickness 0.7mm is cut into after peeled and washed, soil
Beans piece is put into spare konjaku slurry, is put into before potato chips first with the mixing speed stirring konjaku slurry 4min of 320/min, is guaranteed to be put into
After potato chips, konjaku slurry is totally submerged potato chips, constant temperature 28min after being heated to 38 DEG C, ultrasonic at once after cooled to room temperature
Wave shakes 3h；Stop concussion 5h, then ultrasonic oscillation 5h；Stop concussion 5h, then ultrasonic oscillation 3h, stop concussion, stands leaching
Steep 4h；It pulls potato chips after immersion out, smoothes out surface layer konjaku slurry, be sent into the bellows that temperature is 25~28 DEG C, until potato
Piece surface moisture air-dries completely；
Step 3: take air-dry after potato chips be put into steam box, steaming divide to potato chips 8 it is well-done, taking-up be laid in aperture 0.7cm
Bamboo sieve on, peanut oil is sprayed, until potato chips surface uniformly sticks one layer of thin peanut oil；Then at each installation up and down of bamboo sieve
Blower device, adjusting wind-warm syndrome are gentle breeze, and wind-warm syndrome is 28 DEG C, and secondary air-dried 35min is finally placed in 60 DEG C of baking oven and is dried to soil
Beans piece water content 5% is placed in centrifugation de-oiling 30min in the centrifuge of 1300r/min while hot and is cooled to get finished product konjak potato chips
It is vacuum-packed after room temperature, dry storage.
In the present embodiment, the nutrient powder includes following raw material:
3 parts of iodized salt, 10 parts of Chinese yam starch, sodium alginate 1,4 parts of walnut powder, 3 parts of almond powder.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What without departing from technical solution of the present invention content, according to the technical essence of the invention any modification to the above embodiments, etc.
With variation and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (9)
1. a kind of processing method of konjak potato chips, which comprises the following steps:
A, the white konjaku of weight >=3.5kg is taken, removes the peel, go after small holes caused by worms to clean, be cut into 5~7cm3Konjaku block, be put into temperature 28~
32 DEG C, constant temperature impregnates 3~4h in the saturation gypsum milk solution of mass fraction 7%, pull out and be put into 28~32 DEG C of temperature, mass fraction
Constant temperature impregnates 30~35min in 1% saturation gypsum milk solution, places into immersion 30~35min, every 10min in clear water and changes one
Secondary clear water；Pull konjaku block out, mill takes konjaku to starch 325 meshes after draining surface moisture, divides in konjaku slurry to be added to lower part of screen and fit
Deionized water is measured, hook tune to konjaku slurry consistency is 1.5~1.6；After hook tune in 230~250r/min stir under speed with 5 DEG C/
The heating rate heating konjaku slurry of min, until constant temperature 0.5~1.5h of boiling when konjaku slurry temperature degree is 85~90 DEG C, when boiling stir
Speed is constant, until konjaku slurry consistency becomes 1.0~1.1, stops heating, the nutrient powder for accounting for konjaku slurry gross weight 1% is added, in 350
35~40min is stirred at the uniform velocity stirring for~400r/min under speed, sealer is fresh-keeping spare；
B, the fresh potato for accounting for 5~7 times of konjaku dosage gross weight is taken, thickness≤1mm thin slice is cut into after peeled and washed, potato chips is put
Enter in spare konjaku slurry, control konjaku slurry is totally submerged potato chips, and 25~30min of constant temperature, naturally cold after being heated to 35~40 DEG C
But to 24~26h of immersion after room temperature；It pulls potato chips after immersion out, smoothes out surface layer konjaku slurry, being sent into temperature is 25~28 DEG C
Bellows in, until potato chips surface moisture completely air-dry；
C, take air-dry after potato chips be put into steam box, steaming divide to potato chips 8 it is well-done, taking-up be laid in aperture≤1cm bamboo sieve on,
Watering plants oil, until one layer of thin vegetable oil is uniformly sticked on potato chips surface；It is secondary to air-dry, then it is placed in 55~65 DEG C of baking
It is dried to potato chips water content≤8% in case, is placed in 25~30min of centrifugation de-oiling in the centrifuge of 1200~1300r/min while hot,
It gets product after konjak potato chips are cooled to room temperature and is vacuum-packed, dry storage.
2. a kind of processing method of konjak potato chips according to claim 1, which is characterized in that the konjaku block is placed in 7%
Saturation gypsum milk solution in when impregnating, also need for the konjaku block in impregnating to be placed under the ultrasonication of 35~40KHz of frequency
Shake 1.5~2h.
3. a kind of processing method of konjak potato chips according to claim 1, which is characterized in that the nutrient powder includes following
Raw material:
3~5 parts of iodized salt, 10~15 parts of Chinese yam starch, 1~2 part of sodium alginate, 3~5 parts of walnut powder, 2~4 parts of almond powder.
4. a kind of processing method of konjak potato chips according to claim 3, which is characterized in that the nutrient powder includes following
Raw material:
3 parts of iodized salt, 12 parts of Chinese yam starch, 1 part of sodium alginate, 5 parts of walnut powder, 2 parts of almond powder.
5. a kind of processing method of konjak potato chips according to claim 1, which is characterized in that the potato chips soak at room temperature
In the process, it also needs to shake 10~14h under the ultrasonication that the potato chips in impregnating is placed in 30~33KHz.
6. a kind of processing method of konjak potato chips according to claim 5, which is characterized in that the potato chips soak at room temperature
Method is as follows:
After potato chips soak after to be heated is cooled to room temperature, 3~4h of ultrasonic oscillation at once；Stop concussion 5h, then ultrasound
Wave shakes 4~6h；Stop concussion 5h, then 3~4h of ultrasonic oscillation, stop concussion, until potato chips immersion terminates.
7. a kind of processing method of konjak potato chips according to claim 1, which is characterized in that potato chips is being placed in konjaku
Before impregnating in slurry, also need first to starch 3~5min with the mixing speed stirring konjaku of 300~350r/min.
8. a kind of processing method of konjak potato chips according to claim 1, which is characterized in that the vegetable oil includes peanut
Oil, olive oil, soybean oil, any one in tea oil.
9. a kind of processing method of konjak potato chips according to claim 1, which is characterized in that the secondary air-dry method is such as
Under:
After having thin vegetable oil after potato chips adhered to surface layers, in bamboo sieve, respectively installation blower device, adjusting wind-warm syndrome are 2 grades up and down
Wind, wind-warm syndrome are 28~32 DEG C；Secondary air-dry time is 30~35min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110447808A (en) * | 2019-09-04 | 2019-11-15 | 贵州省普安县普白珍稀资源开发有限公司 | A kind of refrigerated storage method of Rhizoma Gastrodiae |
| CN113589861A (en) * | 2021-08-03 | 2021-11-02 | 贵州省生物技术研究所(贵州省生物技术重点实验室、贵州省马铃薯研究所、贵州省食品加工研究所) | Oil temperature control method and device for fried sweet potato slices |
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| CN110447808A (en) * | 2019-09-04 | 2019-11-15 | 贵州省普安县普白珍稀资源开发有限公司 | A kind of refrigerated storage method of Rhizoma Gastrodiae |
| CN113589861A (en) * | 2021-08-03 | 2021-11-02 | 贵州省生物技术研究所(贵州省生物技术重点实验室、贵州省马铃薯研究所、贵州省食品加工研究所) | Oil temperature control method and device for fried sweet potato slices |
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