CN115606752A - Yak meat puffed potato chips and making method thereof - Google Patents
Yak meat puffed potato chips and making method thereof Download PDFInfo
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- CN115606752A CN115606752A CN202211097319.1A CN202211097319A CN115606752A CN 115606752 A CN115606752 A CN 115606752A CN 202211097319 A CN202211097319 A CN 202211097319A CN 115606752 A CN115606752 A CN 115606752A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 52
- 235000013606 potato chips Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title description 5
- 230000001007 puffing effect Effects 0.000 claims abstract description 41
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 19
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 19
- 238000001125 extrusion Methods 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 15
- 238000005520 cutting process Methods 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 229920002261 Corn starch Polymers 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 239000008120 corn starch Substances 0.000 claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 9
- 238000011282 treatment Methods 0.000 claims abstract description 5
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 6
- 239000000463 material Substances 0.000 claims description 34
- 239000003814 drug Substances 0.000 claims description 7
- 239000011261 inert gas Substances 0.000 claims description 5
- 240000008067 Cucumis sativus Species 0.000 claims description 4
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 210000003195 fascia Anatomy 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 238000005360 mashing Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000020995 raw meat Nutrition 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 238000001291 vacuum drying Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 6
- 235000019621 digestibility Nutrition 0.000 abstract description 4
- 210000001087 myotubule Anatomy 0.000 abstract description 4
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 108010070551 Meat Proteins Proteins 0.000 abstract description 2
- 230000007547 defect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000001953 sensory effect Effects 0.000 abstract description 2
- 229940001941 soy protein Drugs 0.000 abstract description 2
- 241000209219 Hordeum Species 0.000 description 9
- 244000056139 Brassica cretica Species 0.000 description 3
- 235000003351 Brassica cretica Nutrition 0.000 description 3
- 235000003343 Brassica rupestris Nutrition 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical group ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000010460 mustard Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000012437 puffed product Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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 provides a yak meat puffed potato chip and a preparation method thereof, and relates to the technical field of food processing. The yak meat puffed potato chip is prepared from yak meat, edible corn starch, soybean protein isolate, wheat flour, potato flakes, highland barley flour and edible salt as raw materials through the steps of raw material meat treatment, mixing, cutting, drying, crushing, extrusion puffing, cutting forming, airflow puffing, seasoning, packaging and the like. According to the invention, by adding the isolated soy protein and the highland barley powder and combining a specific secondary puffing technology, the defects of thicker yak meat myofiber and hard texture are improved, the digestibility of yak meat protein is improved, and the solubility of dietary fiber is improved, so that the yak meat puffed potato chip which is nutritional and healthy, has good taste and flavor and meets the pursuit of modern consumers for various nutrients of leisure food is obtained. Meanwhile, the highland barley powder in the raw materials can endow the potato chips with unique highland barley fragrance, and the sensory quality of the product is further improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a yak meat puffed potato chip and a preparation method thereof.
Background
Yaks are known as "boats of high altitude" and live in the Qinghai-Tibet plateau and in the alpine zone with an altitude of more than 3000m around the former. The yak meat has extremely high nutritive value, high protein, low fat, rich amino acid content and trace elements such as calcium, phosphorus and the like, and has obvious effect of enhancing the immunity of human bodies. Under the background that people pursue green and healthy foods, yak meat also attracts people's attention. Most of researches show that the yak meat muscle fiber is thick and hard, and belongs to middle-aged and older meat. The yak meat products in the market mainly comprise beef jerky, air-dried beef and spiced beef, and are hard in taste.
The extrusion puffing technology is a food processing technology with low energy consumption, high efficiency and wide development prospect, and the processing technology can effectively improve the digestibility of protein and the solubility of dietary fiber earlier than foreign research. The puffed food has good taste and flavor, small nutrient loss and high digestibility, is suitable for the old and the young, and is more and more widely popular with consumers. However, the extrusion puffing technology in the market is mostly applied to cereals, potatoes and bean products, and the puffed products developed by yak meat are fewer. The main reason is that the yak meat muscle fiber is thick and hard, and the yak meat puffed food with good taste and flavor is difficult to obtain by adopting the traditional puffing process.
Disclosure of Invention
In order to solve the problems, the invention provides the yak meat puffed potato chip and the preparation method thereof, the problem that puffed food with good taste and flavor is difficult to prepare by adjusting the raw material ratio of the product and combining a special preparation process is solved, and the technical effects of improving the nutritional value of the potato chip and reducing the fat content are further realized.
The yak meat puffed potato chip comprises the following raw materials in percentage by weight: 10 to 35 percent of yak meat, 15 to 45 percent of edible corn starch, 5 to 14 percent of soybean protein isolate, 5 to 10 percent of wheat flour, 1 to 8 percent of potato flakes, 2 to 6 percent of highland barley flour and 0.8 to 4.5 percent of edible salt, wherein the sum of the weight percentages of the raw materials is 100 percent.
The invention also provides a preparation method of the yak meat puffed potato chips, which specifically comprises the following steps:
s1, raw meat treatment: selecting fresh yak cucumber strip meat, cleaning, removing fascia, and mashing to obtain yak meat paste;
s2, mixing: mixing yak meat paste with edible corn starch, soybean protein isolate, wheat flour, potato flakes, highland barley flour and edible salt to obtain a dough, and mixing;
s3, splitting: freezing the mixture and cutting into pieces with the volume of 0.8-1.2 cm 3 Small pieces of (2);
s4, drying: putting the cut small material blocks into a constant-temperature drying box for drying;
s5, crushing: crushing the dried material, sieving and grading the crushed material by a medicine sieve, and keeping the material on the sieve;
s6, extruding and puffing: pouring the oversize material into an extrusion puffing machine for extrusion puffing;
s7, cutting and forming: cutting the extruded and puffed material into a specific shape;
s8, airflow puffing: continuously puffing the materials with the specific shapes by using airflow puffing equipment to obtain the original potato chips;
s9, seasoning: spraying the powder to the surface of the potato chips to season the original potato chips;
the seasoning powder can be mustard sea sedge-flavor powder or tomato-flavor powder and other conventional seasoning powder;
s10, packaging: filling inert gas into the seasoned product and packaging to obtain the finished product of the yak meat puffed potato chips;
in order to prevent the potato chips from being affected with damp, ensure the crisp taste and flavor of the product and avoid the potato chips from being broken in the storage and transportation processes, the seasoned product needs to be filled with inert gas for packaging.
Further, the drying temperature in the S4 is 30-55 ℃, and the moisture content of the dried small material blocks is 18-22 wt%.
Furthermore, the mesh number of the S5 traditional Chinese medicine is 12-16 meshes.
Furthermore, in the S6, the extrusion and expansion temperature is 145-165 ℃, the rotating speed of an extrusion screw is 20-35 Hz, and the feeding speed is 5-25 Hz.
Further, the shape of the material in the S7 is one or more of a circle, a triangle and a sheet.
Further, the airflow puffing temperature in the S8 is 80-100 ℃, and the vacuum drying is carried out for 70-95 min before the airflow puffing.
Compared with the prior art, the invention has the beneficial technical effects that:
according to the invention, by adding the isolated soy protein and the highland barley powder and combining a specific secondary puffing technology, the defects of thicker yak meat myofiber and hard texture are improved, the digestibility of yak meat protein is improved, and the solubility of dietary fiber is improved, so that the yak meat puffed potato chip which is nutritional and healthy, has good taste and flavor and meets the pursuit of modern consumers for various nutrients of leisure food is obtained. Meanwhile, the highland barley powder in the raw materials can endow the potato chips with unique highland barley fragrance, and the sensory quality of the product is further improved.
Detailed Description
The invention provides a yak meat puffed potato chip which comprises the following raw materials in percentage by weight: 10 to 35 percent of yak meat, 15 to 45 percent of edible corn starch, 5 to 14 percent of soybean protein isolate, 5 to 10 percent of wheat flour, 1 to 8 percent of potato flakes, 2 to 6 percent of highland barley flour and 0.8 to 4.5 percent of edible salt, wherein the sum of the weight percentages of the raw materials is 100 percent.
The invention also provides a preparation method of the yak meat puffed potato chips, which specifically comprises the following steps:
s1, raw meat treatment: selecting fresh yak cucumber strip meat, cleaning, removing fascia, and mashing to obtain yak meat paste;
s2, mixing: mixing yak meat paste with edible corn starch, soybean protein isolate, wheat flour, potato flakes, highland barley flour and edible salt to obtain a dough, and mixing;
s3, splitting: freezing the mixture and cutting into pieces with the volume of 0.8-1.2 cm 3 Small pieces of (2);
s4, drying: putting the cut small material blocks into a constant-temperature drying box for drying;
s5, crushing: crushing the dried material, sieving and grading the crushed material by a medicine sieve, and keeping the material on the sieve;
s6, extruding and puffing: pouring the oversize material into an extrusion puffing machine for extrusion puffing;
s7, cutting and forming: cutting the extruded and puffed material into a specific shape;
s8, airflow puffing: continuously puffing the materials with the specific shapes by using airflow puffing equipment to obtain the original potato chips;
s9, seasoning: spraying the powder to the surface of the potato chips to season the original potato chips;
the seasoning powder can be mustard sea sedge-flavor powder or tomato-flavor powder and other conventional seasoning powder;
s10, packaging: and filling inert gas into the seasoned product and packaging to obtain the finished product of the yak meat puffed potato chips.
In one embodiment, the drying temperature in S4 is 30 ℃ to 55 ℃, and the moisture content of the dried material small blocks is 18wt% to 22wt%.
In one embodiment, the Chinese medicine S5 has 12-16 meshes.
In one embodiment, the extrusion temperature in S6 is 145-165 ℃, the rotation speed of the extrusion screw is 20-35 Hz, and the feeding speed is 5-25 Hz.
In one embodiment, the shape of the material in S7 is one or more of a circle, a triangle and a sheet.
In one embodiment, the airflow puffing temperature in S8 is 80-100 ℃, and the vacuum drying is carried out for 70-95 min before the airflow puffing.
The technical solution provided by the present invention is further illustrated by the following examples.
Example 1
The yak meat puffed potato chips are prepared from the following raw materials in percentage by weight: 30% of yak meat, 41% of edible corn starch, 10% of soybean protein isolate, 8% of wheat flour, 5% of potato flakes, 4% of highland barley flour and 2% of edible salt.
The preparation process of the yak meat puffed potato chips comprises the following steps:
s1, raw meat treatment: selecting fresh yak cucumber strip part meat, cleaning, removing fascia, and mashing to obtain yak meat paste;
s2, mixing: mixing yak meat paste with edible corn starch, soybean protein isolate, wheat flour, potato flakes, highland barley flour and edible salt to obtain a dough, and mixing;
s3, splitting: freezing the mixture and cutting into pieces with the volume of 0.8-1.2 cm 3 Small pieces of (2);
s4, drying: putting the cut small material blocks into a constant-temperature drying box, and drying at 45 ℃ until the moisture content of the small material blocks is 20wt%;
s5, crushing: crushing the dried material, sieving the crushed material by a 12-16-mesh medicine sieve for grading, and keeping the material on the sieve;
s6, extruding and puffing: pouring the oversize material into an extrusion puffing machine for extrusion puffing, wherein the extrusion puffing temperature is set to be 160 ℃, the rotating speed of an extrusion screw is set to be 30Hz, and the feeding speed is set to be 15Hz;
s7, cutting and forming: cutting the extruded and puffed material into round, triangular and flaky shapes;
s8, airflow puffing: continuously puffing the materials with specific shapes by using airflow puffing equipment, setting the airflow puffing temperature at 95 ℃, and performing vacuum drying for 85min before airflow puffing to obtain the original potato chips;
s9, seasoning: spraying the mustard and seaweed flavor powder onto the surface of the potato chips to season the original potato chips;
s10, packaging: and filling inert gas into the seasoned product and packaging to obtain the finished product of the yak meat puffed potato chips.
The principles and embodiments of the present invention have been described herein using specific examples, which are provided only to help understand the method and the core concept of the present invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, the specific embodiments and the application range may be changed. In view of the above, the present disclosure should not be construed as limiting the invention.
Claims (7)
1. The yak meat puffed potato chips are characterized by comprising the following raw materials in percentage by weight: 10 to 35 percent of yak meat, 15 to 45 percent of edible corn starch, 5 to 14 percent of soybean protein isolate, 5 to 10 percent of wheat flour, 1 to 8 percent of potato flakes, 2 to 6 percent of highland barley flour and 0.8 to 4.5 percent of edible salt, wherein the sum of the weight percentages of the raw materials is 100 percent.
2. The preparation process of the yak meat puffed potato chips as claimed in claim 1, which is characterized by comprising the following steps:
s1, raw meat treatment: selecting fresh yak cucumber strip meat, cleaning, removing fascia, and mashing to obtain yak meat paste;
s2, mixing: mixing yak meat paste with edible corn starch, soybean protein isolate, wheat flour, potato flakes, highland barley flour and edible salt to obtain a dough, and mixing;
s3, splitting: freezing the mixture and cutting into pieces with the volume of 0.8-1.2 cm 3 Small pieces of (2);
s4, drying: putting the cut small material blocks into a constant-temperature drying box for drying;
s5, crushing: crushing the dried material, sieving and grading the crushed material by a medicine sieve, and keeping the material on the sieve;
s6, extruding and puffing: pouring the oversize material into an extrusion puffing machine for extrusion puffing;
s7, cutting and forming: cutting the extruded and puffed material into a specific shape;
s8, airflow puffing: continuously puffing the materials with the specific shapes by using airflow puffing equipment to obtain the original potato chips;
s9, seasoning: spraying the powder to the surface of the potato chips to season the original potato chips;
s10, packaging: and filling inert gas into the seasoned product and packaging to obtain the finished product of the yak meat puffed potato chips.
3. The preparation process of the yak meat puffed potato chips as claimed in claim 2, wherein the drying temperature in the step S4 is 30-55 ℃, and the moisture content of the dried small blocks is 18-22 wt%.
4. The preparation process of the yak meat puffed potato chips as claimed in claim 2, wherein the sieve mesh number of the S5 traditional Chinese medicine is 12-16 meshes.
5. The process for preparing the yak meat puffed potato chips as claimed in claim 2, wherein the extrusion puffing temperature in S6 is 145-165 ℃, the rotation speed of an extrusion screw is 20-35 Hz, and the feeding speed is 5-25 Hz.
6. The process for preparing puffed yak meat potato chips as claimed in claim 2, wherein the shape of the material in S7 is one or more of round, triangular and flaky.
7. The preparation process of the yak meat puffed potato chips as claimed in claim 2, wherein the airflow puffing temperature in S8 is 80-100 ℃, and the vacuum drying is carried out for 70-95 min before the airflow puffing.
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| CN202211097319.1A CN115606752A (en) | 2022-09-08 | 2022-09-08 | Yak meat puffed potato chips and making method thereof |
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| CN202211097319.1A CN115606752A (en) | 2022-09-08 | 2022-09-08 | Yak meat puffed potato chips and making method thereof |
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