CN110447840A - A kind of chicken dietary fiber nutrient potato chips and processing technology - Google Patents
A kind of chicken dietary fiber nutrient potato chips and processing technology Download PDFInfo
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- CN110447840A CN110447840A CN201910861899.9A CN201910861899A CN110447840A CN 110447840 A CN110447840 A CN 110447840A CN 201910861899 A CN201910861899 A CN 201910861899A CN 110447840 A CN110447840 A CN 110447840A
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- 235000013606 potato chips Nutrition 0.000 title claims abstract description 72
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 38
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 27
- 238000012545 processing Methods 0.000 title claims abstract description 27
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 24
- 210000000481 breast Anatomy 0.000 claims abstract description 33
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 26
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 26
- 235000016709 nutrition Nutrition 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 21
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 19
- 102000008186 Collagen Human genes 0.000 claims abstract description 19
- 108010035532 Collagen Proteins 0.000 claims abstract description 19
- 229920002752 Konjac Polymers 0.000 claims abstract description 19
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 19
- 229920001436 collagen Polymers 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 239000005457 ice water Substances 0.000 claims abstract description 19
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 19
- 108010068370 Glutens Proteins 0.000 claims abstract description 17
- 235000021312 gluten Nutrition 0.000 claims abstract description 17
- 239000004615 ingredient Substances 0.000 claims abstract description 16
- 235000005911 diet Nutrition 0.000 claims abstract description 15
- 230000037213 diet Effects 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 230000035764 nutrition Effects 0.000 claims abstract description 6
- 235000013372 meat Nutrition 0.000 claims description 18
- 241000196324 Embryophyta Species 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 12
- 239000000839 emulsion Substances 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 241000272201 Columbiformes Species 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 235000013330 chicken meat Nutrition 0.000 claims 12
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 235000012054 meals Nutrition 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 6
- 238000011161 development Methods 0.000 abstract description 4
- 235000011888 snacks Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 description 7
- 241000207961 Sesamum Species 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000012015 potatoes Nutrition 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
-
- 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
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- 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
- A23L33/17—Amino acids, peptides or proteins
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to food technology fields, and a kind of chicken dietary fiber nutrient potato chips and processing technology, including chicken diet nutritional potato chips ingredient are disclosed, the chicken diet nutritional potato chips ingredient includes following weight percent component, Fresh Grade Breast 4-14%, soybean protein isolate 2-5%, dehydrated potato powder 50-75%, Gluten 2-5%, collagen 2-5%, konjaku flour 2-6%, carragheen 1-4%, ice water 5-10%.The chicken dietary fiber nutrient potato chips and processing technology, by using Fresh Grade Breast, soybean protein isolate, dehydrated potato powder, Gluten, collagen, konjaku flour, carragheen, ice water and multiple auxiliary materials carry out production potato chips, not only fashion but also nutrient health, meet pursuit of the modern to a variety of nutrition, it is unique delicious and young man, children like the high-grade leisure snacks bought at present, meets the demand of era development.
Description
Technical field
The present invention relates to food technology field, specially a kind of chicken dietary fiber nutrient potato chips and processing technology.
Background technique
Potato chips refer to the snacks made of potato (potato), and potato chips production method is thin being cut to after peeling potatoes
Then piece is fried or bakes to crisp mouth and be subject to seasoning, potato chips have become the important some of many national snack markets.
But in the prior art, clips processing is generally directly fried or is dried by potato slices and after adding seasoning
It is roasting, although potato chips delicious flavour obtained, subalimentation, and the excessive edible health for being easy to influence people, it can not
Meet pursuit of the modern to a variety of nutrition, be unable to satisfy the demand of era development, therefore proposes a kind of chicken dietary fiber
Nutrition potato chips and processing technology.
Summary of the invention
(1) the technical issues of solving
In view of the deficiencies of the prior art, the present invention provides a kind of chicken dietary fiber nutrient potato chips and processing technology, having makes
The advantages that potato chips nutrient health, taste is delicious, solve now clips processing on the market generally directly by potato slices simultaneously
It is fried or is toasted after addition seasoning, although potato chips delicious flavour obtained, subalimentation, and excessive edible easy shadow
The health for ringing people, is unable to satisfy pursuit of the modern to a variety of nutrition, has been unable to satisfy asking for the demand of era development
Topic.
(2) technical solution
It can make potato chips nutrient health, the purpose of taste deliciousness a, the invention provides the following technical scheme: breeder for realization is above-mentioned
Meat dietary fiber nutrient potato chips, including chicken diet nutritional potato chips ingredient, the chicken diet nutritional potato chips ingredient include following
Weight percent component, Fresh Grade Breast 4-14%, soybean protein isolate 2-5%, dehydrated potato powder 50-75%, Gluten 2-5%, collagen egg
White 2-5%, konjaku flour 2-6%, carragheen 1-4%, ice water 5-10%.
A kind of processing technology of chicken dietary fiber nutrient potato chips, comprises the following steps that:
Qualified freezing Fresh Grade Breast is examined Step 1: selecting, is put into meat grinder and rubs after freezing pigeon breast is thawed；
Step 2: auxiliary material is added into the Fresh Grade Breast of rubbing, and stirred evenly；
Step 3: dehydrated potato powder, Gluten, collagen, konjaku flour, carragheen and ice water are mixed by soybean protein isolate
It closes, and is stirred using blender and emulsion paste is made；
Step 4: being added emulsion paste obtained in the Fresh Grade Breast into step 2, and stir evenly and mixing meat slurry is made；
It carries out being processed into slice potato chips Step 5: mixing meat obtained in step 4 slurry is put into automatic potato chips equipment；
Step 6: slice potato chips obtained in step 5 are placed on a moving belt and roasting plant is used to carry out heated baking,
Finished chip is made；
Step 7: finished chip obtained in step 6 is packed by packing machine, clips processing is completed.
Preferably, the chicken diet nutritional potato chips ingredient includes following weight percent component, Fresh Grade Breast 10%, soybean
Protein isolate 4%, dehydrated potato powder 60%, Gluten 4%, collagen 4%, konjaku flour 4%, carragheen 4%, ice water 10%.
Preferably, the chicken diet nutritional potato chips ingredient includes following weight percent component, Fresh Grade Breast 14%, soybean
Protein isolate 5%, dehydrated potato powder 55%, Gluten 5%, collagen 6%, konjaku flour 3%, carragheen 2%, ice water 10%.
Preferably, auxiliary material described in step 2 includes plant white granulated sugar, edible salt, monosodium glutamate, soy sauce, sesame, compound phosphoric acid
One of salt and spice are a variety of.
Preferably, the mixing time of blender described in step 2 is 10min, and carries out water-bath to blender when stirring and add
Heat, heating temperature are 50-70 DEG C.
Preferably, potato chips automatic equipment described in step 5 are that food compresses automatic pneumatic slices across machine.
Preferably, the baking temperature of roasting plant is 150-200 DEG C in step 6, baking time 8-10min.
(3) beneficial effect
Compared with prior art, the present invention provides a kind of chicken dietary fiber nutrient potato chips and processing technology, having following has
Beneficial effect:
The chicken dietary fiber nutrient potato chips and processing technology, by using Fresh Grade Breast, soybean protein isolate, dehydrated potato powder, paddy
Protein powder, collagen, konjaku flour, carragheen, ice water and multiple auxiliary materials carry out production potato chips, not only fashion but also nutrient health, meet
Pursuit of the modern to a variety of nutrition, it is unique it is delicious be also young man, children like purchase at present high-grade leisure snacks,
Meet the demand of era development.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment one:
A kind of chicken dietary fiber nutrient potato chips, including chicken diet nutritional potato chips ingredient, chicken diet nutritional potato chips ingredient packet
Containing following weight percent component, Fresh Grade Breast 10%, soybean protein isolate 4%, dehydrated potato powder 60%, Gluten 4%, collagen
4%, konjaku flour 4%, carragheen 4%, ice water 10%.
A kind of processing technology of chicken dietary fiber nutrient potato chips, comprises the following steps that:
Qualified freezing Fresh Grade Breast is examined Step 1: selecting, is put into meat grinder and rubs after freezing pigeon breast is thawed；
Step 2: auxiliary material is added into the Fresh Grade Breast of rubbing, and stirred evenly；
Step 3: dehydrated potato powder, Gluten, collagen, konjaku flour, carragheen and ice water are mixed by soybean protein isolate
It closes, and is stirred using blender and emulsion paste is made；
Step 4: being added emulsion paste obtained in the Fresh Grade Breast into step 2, and stir evenly and mixing meat slurry is made；
It carries out being processed into slice potato chips Step 5: mixing meat obtained in step 4 slurry is put into automatic potato chips equipment；
Step 6: slice potato chips obtained in step 5 are placed on a moving belt and roasting plant is used to carry out heated baking,
Finished chip is made；
Step 7: finished chip obtained in step 6 is packed by packing machine, clips processing is completed.
Auxiliary material includes in plant white granulated sugar, edible salt, monosodium glutamate, soy sauce, sesame, composite phosphate and spice in step 2
It is a variety of, can make rub Fresh Grade Breast taste it is more delicious, keep finished product potato chips better tasting.
The mixing time of blender is 10min in step 2, and carries out heating water bath to blender when stirring, can be effective
Soybean protein isolate, dehydrated potato powder, Gluten, collagen, konjaku flour, carragheen and ice water are stirred uniformly
Potato chips automatic equipment is that food compresses automatic pneumatic slices across machine in step 5, can be entered automatically to mixing meat slurry
Material, compression and slice, are made slice potato chips.
The baking temperature of roasting plant is 180 DEG C, baking time 10min in step 6, can be quickly by the potato of slice
Piece carries out drying and finished chip is made.
Embodiment two:
A kind of chicken dietary fiber nutrient potato chips, including chicken diet nutritional potato chips ingredient, chicken diet nutritional potato chips ingredient packet
Containing following weight percent component, Fresh Grade Breast 14%, soybean protein isolate 5%, dehydrated potato powder 55%, Gluten 5%, collagen
6%, konjaku flour 3%, carragheen 2%, ice water 10%.
A kind of processing technology of chicken dietary fiber nutrient potato chips, comprises the following steps that:
Qualified freezing Fresh Grade Breast is examined Step 1: selecting, is put into meat grinder and rubs after freezing pigeon breast is thawed；
Step 2: auxiliary material is added into the Fresh Grade Breast of rubbing, and stirred evenly；
Step 3: dehydrated potato powder, Gluten, collagen, konjaku flour, carragheen and ice water are mixed by soybean protein isolate
It closes, and is stirred using blender and emulsion paste is made；
Step 4: being added emulsion paste obtained in the Fresh Grade Breast into step 2, and stir evenly and mixing meat slurry is made；
It carries out being processed into slice potato chips Step 5: mixing meat obtained in step 4 slurry is put into automatic potato chips equipment；
Step 6: slice potato chips obtained in step 5 are placed on a moving belt and roasting plant is used to carry out heated baking,
Finished chip is made；
Step 7: finished chip obtained in step 6 is packed by packing machine, clips processing is completed.
Auxiliary material includes in plant white granulated sugar, edible salt, monosodium glutamate, soy sauce, sesame, composite phosphate and spice in step 2
It is a variety of, can make rub Fresh Grade Breast taste it is more delicious, keep finished product potato chips better tasting.
The mixing time of blender is 10min in step 2, and carries out heating water bath to blender when stirring, can be effective
Soybean protein isolate, dehydrated potato powder, Gluten, collagen, konjaku flour, carragheen and ice water are stirred uniformly
Potato chips automatic equipment is that food compresses automatic pneumatic slices across machine in step 5, can be entered automatically to mixing meat slurry
Material, compression and slice, are made slice potato chips.
The baking temperature of roasting plant is 180 DEG C, baking time 10min in step 6, can be quickly by the potato of slice
Piece carries out drying and finished chip is made.
To sum up, the chicken dietary fiber nutrient potato chips and processing technology when clips processing, choose chicken diet nutritional potato chips
Ingredient, chicken diet nutritional potato chips ingredients by weight percentage group are divided into Fresh Grade Breast 14%, soybean protein isolate 5%, dehydrated potato powder
55%, Gluten 5%, collagen 6%, konjaku flour 3%, carragheen 2%, ice water 10%, will freezing pigeon breast thaw after be put into meat grinder
In rubbed, auxiliary material is added into the Fresh Grade Breast of rubbing, and stirred evenly, by soybean protein isolate, dehydrated potato powder, paddy
Protein powder, collagen, konjaku flour, carragheen and ice water are mixed, and are stirred using blender and emulsion paste is made, and will be made
The emulsion paste obtained is added into Fresh Grade Breast, and stir evenly and mixing meat slurry is made, and mixing meat obtained slurry is put into automatic
Potato chips equipment carries out being processed into slice potato chips, and slice potato chips obtained placement is carried out on a moving belt and using roasting plant
Finished chip is made in heated baking, and finished chip obtained is packed by packing machine, completes clips processing.
It should be noted that the terms "include", "comprise" or its any other variant are intended to the packet of nonexcludability
Contain, so that the process, method, article or equipment for including a series of elements not only includes those elements, but also including
Other elements that are not explicitly listed, or further include for elements inherent to such a process, method, article, or device.
In the absence of more restrictions, the element limited by sentence "including a ...", it is not excluded that including the element
Process, method, article or equipment in there is also other identical elements.
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 chicken dietary fiber nutrient potato chips, including chicken diet nutritional potato chips ingredient, it is characterised in that: the chicken meals
Eating nutrition potato chips ingredient includes following weight percent component, Fresh Grade Breast 4-14%, soybean protein isolate 2-5%, dehydrated potato powder 50-
75%, Gluten 2-5%, collagen 2-5%, konjaku flour 2-6%, carragheen 1-4%, ice water 5-10%.
2. a kind of processing technology of chicken dietary fiber nutrient potato chips, it is characterised in that: comprise the following steps that:
Qualified freezing Fresh Grade Breast is examined Step 1: selecting, is put into meat grinder and rubs after freezing pigeon breast is thawed；
Step 2: auxiliary material is added into the Fresh Grade Breast of rubbing, and stirred evenly；
Step 3: dehydrated potato powder, Gluten, collagen, konjaku flour, carragheen and ice water are mixed by soybean protein isolate
It closes, and is stirred using blender and emulsion paste is made；
Step 4: being added emulsion paste obtained in the Fresh Grade Breast into step 2, and stir evenly and mixing meat slurry is made；
It carries out being processed into slice potato chips Step 5: mixing meat obtained in step 4 slurry is put into automatic potato chips equipment；
Step 6: slice potato chips obtained in step 5 are placed on a moving belt and roasting plant is used to carry out heated baking,
Finished chip is made
Step 7 packs finished chip obtained in step 6 by packing machine, completes clips processing.
3. a kind of chicken dietary fiber nutrient potato chips according to claim 1, it is characterised in that: the chicken diet nutritional
Potato chips ingredient include following weight percent component, Fresh Grade Breast 10%, soybean protein isolate 4%, dehydrated potato powder 60%, Gluten 4%,
Collagen 4%, konjaku flour 4%, carragheen 4%, ice water 10%.
4. a kind of chicken dietary fiber nutrient potato chips according to claim 1 and processing technology, it is characterised in that: the chicken
Meat diet nutritional potato chips ingredient includes following weight percent component, Fresh Grade Breast 14%, soybean protein isolate 5%, dehydrated potato powder
55%, Gluten 5%, collagen 6%, konjaku flour 3%, carragheen 2%, ice water 10%.
5. a kind of chicken dietary fiber nutrient potato chips according to claim 2 and processing technology, it is characterised in that: step 2
Described in auxiliary material include one of plant white granulated sugar, edible salt, monosodium glutamate, soy sauce, sesame, composite phosphate and spice or more
Kind.
6. a kind of chicken dietary fiber nutrient potato chips according to claim 2 and processing technology, it is characterised in that: step 2
Described in blender mixing time be 10min, and stir when to blender carry out heating water bath, heating temperature be 50-70 DEG C.
7. a kind of chicken dietary fiber nutrient potato chips according to claim 2 and processing technology, it is characterised in that: step 5
Described in potato chips automatic equipment be food compress automatic pneumatic slices across machine.
8. a kind of chicken dietary fiber nutrient potato chips according to claim 2 and processing technology, it is characterised in that: step 6
The baking temperature of middle roasting plant is 150-200 DEG C, baking time 8-10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201910861899.9A CN110447840A (en) | 2019-09-12 | 2019-09-12 | A kind of chicken dietary fiber nutrient potato chips and processing technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910861899.9A CN110447840A (en) | 2019-09-12 | 2019-09-12 | A kind of chicken dietary fiber nutrient potato chips and processing technology |
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| Publication Number | Publication Date |
|---|---|
| CN110447840A true CN110447840A (en) | 2019-11-15 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116268297A (en) * | 2021-12-06 | 2023-06-23 | 东北林业大学 | Preparation method of sandwich seasoning crisp chip food with chicken breast meat as raw material |
-
2019
- 2019-09-12 CN CN201910861899.9A patent/CN110447840A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116268297A (en) * | 2021-12-06 | 2023-06-23 | 东北林业大学 | Preparation method of sandwich seasoning crisp chip food with chicken breast meat as raw material |
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