CN1915079A - Deep fried chip of taro, and preparation method - Google Patents
Deep fried chip of taro, and preparation method Download PDFInfo
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- CN1915079A CN1915079A CNA2006100307778A CN200610030777A CN1915079A CN 1915079 A CN1915079 A CN 1915079A CN A2006100307778 A CNA2006100307778 A CN A2006100307778A CN 200610030777 A CN200610030777 A CN 200610030777A CN 1915079 A CN1915079 A CN 1915079A
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Abstract
A kind of fried taro crisps is prepared from taro, dried taro starch, potato starch and flavouring through peeling the fresh taro, washing, steaming or boiling, stirring to become paste, sequentially adding taro starch, potato starch and flavouring while stirring, steaming while shaping, wrapping by cotton quilt or multiple cloth layers, laying aside for 4-6 hrs, slicing, low-temp baking and frying in oil.
Description
Technical field
The present invention relates to a kind of typical local food, specifically is a kind of deep fried chip of taro and preparation method thereof.
Background technology
The taro head of Zhejiang Province's Fenghua City is well-known famous-brand and high-quality special agricultural product, for many years, mainly to sell fresh fruit, owing to be subjected to the restriction of objective condition such as season, storage, transportation, its sales volume and price etc. are undesirable always, the peasant often is in the state that Higher output is not accompanied by a higher income, has had a strong impact on the enthusiasm of local peasant planting taro head.
Application number is that 98110657.9 Chinese patent application once disclosed a kind of fast food, wherein adds taro below 20%, and all the other food account for 80%, so, to the market that solves the taro head and to increase its added value meaning be not very big.
Application number is the preparation method that 00138040.0 Chinese patent discloses a kind of taro cake, and wherein the proportion of taro head accounts for more than 50%, also adds other grain powder and flavouring, and mixes well through stirring, and molding becomes cake, can bake to explode.The taro cake of being made by this method has certain practical value to an exploitation taro resource, but still have following shortcoming: 1. the mouthfeel of taro cake is more coarse rather than very fine and smooth, there is not crisp and bulk sensation, not too easily digestion, the peculiar taste of taro head embodies insufficient.2. because the restriction of production process is generally adopted and made by hand, and mechanization degree is low relatively, so the labour that need drop into is more, production efficiency is not high relatively.
Summary of the invention
The technical problem to be solved in the present invention is, overcome the shortcoming of above prior art, a kind of market that can increase considerably the taro head is provided and improves the added value of taro head, and food delicate mouthfeel, crisp, bulk and demonstrate fully deep fried chip of taro of a taro peculiar taste and preparation method thereof.
Technical solution of the present invention is as follows:
This deep fried chip of taro is made by following raw materials by weight percent: ripe taro 30%～36%, the full powder 10%～16% of dried taro head, potato starch 44%～52%, various flavouring 6%～10%.
The preferred weight percent of described raw material is: ripe taro 32%～34%, the full powder 12%～14% of dried taro head, potato starch 46%～49%, various flavouring 7%～9%.
The full powder of so-called dried taro head refers to without any refinement, and only bright taro head peeling is cleaned, stripping and slicing, milled, and makes a dried taro powder of the life of its drying again with conventional method.So-called doing comprises following potato starch and the oven dry of taro sheet etc., refer to that all the moisture in powder and the taro sheet is about 10% for conventional content, and the detection method of the moisture that relates among the present invention also is conventional detection method.The effect of adding the full powder of dried taro head is the part moisture that absorbs in the ripe taro head, and because of the water content of bright taro head is generally about 70%, and if the moisture in the ripe taro mud then influences the effect of next step maturation stage too many.
Described potato starch refers to that commercially available farina, tapioca, Ipomoea batatas are sweet potato starch etc., but is preferably starch from sweet potato.
Described various flavouring 6%～10% is meant the difference of selling to the taste custom on ground according to product, and adds the various flavouring of different taste, as flavouring such as sweet milk, peppery, spicy.
As sweet milk: various flavouring refer to white sugar, milk powder, monosodium glutamate; Their percentage by weights in total raw material are respectively: white sugar 4.6%～7.3%, milk powder 1%～2%, monosodium glutamate 0.4%～0.7%; Their preferred weight percent in total raw material are respectively: white sugar 5.2%～6.7%, milk powder 1.3%～1.7%, monosodium glutamate 0.5%～0.6%.
And for example peppery or spicy: various flavouring then refer to salt, chilli powder or spicy powder and monosodium glutamate; Their percentage by weights in total raw material are respectively: salt 2%～3%, chilli powder or spicy powder 3.2%～5.6%, monosodium glutamate 0.8%～1.4%; Their preferred weight percent in total raw material are respectively: salt 2.2%～2.8%, chilli powder or spicy powder 3.9%～4.9%, monosodium glutamate 0.9%～1.3%.
Pepper powder, curry powder or the like can also be arranged, and its component and component allow various combinations, so long as play the seasoning effect and in total raw material shared percentage by weight be 6%～10% all can.
This deep fried chip of taro is prepared by the step of following order, and promptly its preparation method is:
1., bright taro head peeling is cleaned.
2., it is cooked or boils.
Described ripe taro 30%～36% is meant the percentage by weight of this moment, weighs after promptly cooking earlier or boiling.So-called ripe, generally take traditional insert the method for feeling its soft or hard with chopsticks and differentiate.
3., the ripe taro head that will weigh stirs mashes into a taro mud.
4., add full powder of dried taro head and potato starch and they and a taro mud are stirred evenly.
5., adding various flavouring in the raw material after 4. step stirs evenly also stirs evenly again; Or not flavouring and the surface for the treatment of again various flavouring to be sprayed to after step 10. deep fried chip of taro herein.
Both respectively have advantage for this, and flavouring is more tasty when stirring, but flavouring is wanted an evaporation loss part in subsequent handling; And be sprayed onto the surface of a fried taro sheet after fried, then flavouring does not have loss, but does not tastyly then have the former nature.
6., slaking and moulding in steaming the refining machine.
Described slaking and moulding in steaming the refining machine refers to the raw material after the rapid processing of previous step is steamed refining machine and secondary steaming refining machine slaking and is squeezed into pole through the one-level of mutual serial connection.As the single screw rod that adopts Beijing generation connection machinery plant to produce steams two head and the tail serial connections of refining machine, successively milled for twice to push in the rotary screw of raw material in steaming the refining machine and the gap between the body inner chamber and made the raw material delicate mouthfeel, simultaneously, the temperature more than 80 ℃ that produces in the chamber makes the raw material slaking, at last, raw material is a pole through cylinder type outlet extrusion modling.
7., aging, promptly wrap and leave standstill 4～6 hours with cotton-wadded quilt or laminates.
Moisture is not volatile during general summer, and then time of repose is long; And moisture is volatile during winter, and then time of repose is short.Aging purpose be do not allow after the slaking the very fast loss moisture of the direct ingress of air of raw material so that prevent excellent its face checking of type raw material, the moisture in the raw material after aging is generally 30%～50%, thereby guarantees that next step sheet that cuts out is complete disk.
8., section.
Section is preferred adopts the slicer section, can make cut into slices thinner more evenly, can make efficiency higher again.
9., low temperature drying.
Described low temperature drying preferably adopts at the foodstuff dryer of the electric dry oven that inlet and outlet and exhausting duct are arranged as adopting Yuyao, Zhejiang Province food drying machinery factory to produce, within it with 45～55 ℃ of temperature bakings 5～8 hours; Or in same electric dry oven, drying by the fire 2～3 hours with 60～70 ℃ of temperature earlier, take out again under the external normal temperature of baking oven and placed 3～5 hours, be reentered into again in the baking oven and dried by the fire again 3～4 hours with 40～50 ℃ temperature.The purpose of low temperature drying is to make moisture slowly toward exosmosing, water content is about 10% in raw material, make down the fried deep fried chip of taro that goes out of step crisp and bulk, can avoid nature to dry needing large tracts of land to take up an area of and the phenomenon of easy contaminated feedstock has avoided hyperthermia drying to make dry tack free even burned and phenomenon that internal moisture can't be oozed out again.
10., fried.
Described fried, preferred employing low temperature in the vacuum oil fryer that vacuum oil is complained and quarrel loudly as employing Fujian Province Quanzhou Lizhong Food Machinery Co., Ltd. produces is promptly controlled the oil temperature 80～110 ℃ fried (the fried oily temperature of routine is generally 200～230 ℃), it explodes, and the taro sheet that is more crisp, more bulk, oil-containing is low, and the nutritional labeling in the taro head is not had to destroy substantially.
6.～10. outstanding local flavor characteristics that embody deep fried chip of taro of the present invention of step.
, packing.
Be to store later on, the needs of transportation, generally weigh and approach the plastic tape inflated with nitrogen and pack with the polybag of damp proof insulation such as aluminium.
In sum, the deep fried chip of taro of producing by prescription of the present invention and preparation method has kept taro distinctive local flavor and nutritional labeling, and compares with original taro cake, its delicate mouthfeel, crisp, bulk, easy digestion; Overcome also at present that inlets such as chip potato on the market, fried prawn slice are just changed, scarce aftertaste, product taste experience inadequate shortcoming, also overcome hard, the stodgy shortcoming of the fried sweet potato slices matter of prior art simultaneously., market all likes the famous-brand and high-quality special typical local food in place all salable, north and south for increasing a kind of old children newly.
Simultaneously, because each step of this deep fried chip of taro manufacturing process all can adopt mechanization, so the labour of input can reduce relatively, its production efficiency height, production cost is low relatively.
And, because the selling market of this deep fried chip of taro is very wide, so, can increase considerably the sales volume of Fenghua taro head, increase substantially the added value of taro head.To promoting the further industrialization of Fenghua taro head, protection traditional advantage industry, making the peasant not only increase production but also increase income to play positive impetus.
Description of drawings
Accompanying drawing is a deep fried chip of taro manufacture craft schematic flow sheet of the present invention.
The specific embodiment
Below in conjunction with the drawings and specific embodiments the present invention is described in further detail, but that the present invention not only is confined to is following concrete
Embodiment.
Embodiment one
Take by weighing the raw material of following weight: 35 kilograms on ripe taro head (weighing again after boiling), 11 kilograms in the full powder of dried taro head, 44 kilograms of farinas, 7.3 kilograms of white sugar, 2 kilograms of milk powder, 0.7 kilogram of monosodium glutamate.
Prepare by following step:
1., in cleaning skinning machine, bright taro head peeling is cleaned;
2., boil;
3., a taro mud is mashed in stirring in mixer;
4., add full powder of dried taro head and farina and stir evenly with a taro mud;
5., add white sugar, milk powder, monosodium glutamate and stir evenly with raw material after 4. handling through step;
6., will steam slaking in the refining machine at single screw rod that generation connection machinery plant in the capital, two Taibei of head and the tail serial connection produces through the raw material after 5. step is handled, raw material steams refining machine inlet from first and enters, made the raw material delicate mouthfeel by the extruding of successively milling for twice in the gap between rotary screw and body inner chamber, simultaneously, the temperature more than 80 ℃ that produces in the chamber makes the raw material slaking, at last, raw material is a pole through second cylinder type outlet extrusion modling of steaming the refining machine.
7., aging, promptly wrap and leave standstill 4～6 hours (be generally summer 6 hours, be generally winter 4 hours, be generally spring and autumn 5 hours, down with) with cotton-wadded quilt.
8., adopt commercially available food slicer section.
9., the electric dry oven that inlet and outlet and exhausting duct are arranged as the foodstuff dryer of producing in Yuyao, Zhejiang Province food drying machinery factory in 50 ℃ of temperature bakings 6 hours.
10., low temperature is that oily temperature control is fried at 90 ℃ in vacuum oil is complained and quarrel loudly as in the vacuum oil that Fujian Province Quanzhou Lizhong Food Machinery Co., Ltd. produces is complained and quarrel loudly.
, the deep fried chip of taro finished product weighed and pack with polybag such as the thin plastic tape inflated with nitrogen of aluminium.
Embodiment two
Take by weighing the raw material of following weight: ripe taro 32 kilograms (weighing again after cooking), 12 kilograms in the full powder of dried taro head, 47 kilograms of starch from sweet potato, 2.8 kilograms of salt, 4.9 kilograms in spicy powder, 1.3 kilograms of monosodium glutamates.
Preparation method is with embodiment one, but following steps and parameter difference are arranged: bright taro head is taked to cook; In the foodstuff dryer that Yuyao, Zhejiang Province food drying machinery factory produces,, take out again under the external normal temperature of baking oven and placed 4 hours, be reentered into again in the baking oven and dried by the fire again 3 hours with 50 ℃ temperature earlier with 70 ℃ of temperature bakings 3 hours; Salt, spicy powder, monosodium glutamate treat that a taro sheet puts it in the container after fried, are sprayed at its surface, take the mode of the rotary container while spraying to make it even.
Embodiment three
Take by weighing the raw material of following weight: ripe taro 33 kilograms (weighing again after cooking), give birth to 13 kilograms in the full powder of dried taro head, 46 kilograms of starch from sweet potato, 2.4 kilograms of salt, 4.5 kilograms of chilli powders, 1.1 kilograms of monosodium glutamates.
Preparation method is with embodiment one, but bright taro head is taked to cook.
Claims (10)
1, a kind of deep fried chip of taro is characterized in that: it is made by following raw materials by weight percent: ripe taro 30%～36%, the full powder 10%～16% of dried taro head, potato starch 44%～52%, various flavouring 6%～10%;
It is prepared by the step of following order:
1., bright taro head peeling is cleaned;
2., cook or boil;
3., a taro mud is mashed in stirring;
4., add full powder of dried taro head and potato starch and stir evenly;
5., add various flavouring and stir evenly, or not flavouring and the surface for the treatment of again various flavouring to be sprayed to after step 10. deep fried chip of taro herein;
6., slaking and moulding in steaming the refining machine;
7., aging, promptly wrap and leave standstill 4～6 hours with cotton-wadded quilt or laminates;
8., section;
9., low temperature drying;
10., fried.
2, deep fried chip of taro according to claim 1 is characterized in that: described various flavouring refer to white sugar, milk powder, monosodium glutamate; Their percentage by weights in total raw material are respectively: white sugar 4.6%～7.3%, milk powder 1%～2%, monosodium glutamate 0.4%～0.7%.
3, deep fried chip of taro according to claim 1 is characterized in that: described various flavouring refer to salt, chilli powder or spicy powder and monosodium glutamate; Their percentage by weights in total raw material are respectively: salt 2%～3%, chilli powder or spicy powder 3.2%～5.6%, monosodium glutamate 0.8%～1.4%.
4, deep fried chip of taro according to claim 1 is characterized in that: the percentage by weight of described raw material is: ripe taro 32%～34%, the full powder 12%～14% of dried taro head, potato starch 46%～49%, various flavouring 7%～9%.
5, according to claim 1 or 4 described deep fried chip of taro, it is characterized in that: described potato starch refers to starch from sweet potato.
6, deep fried chip of taro according to claim 1 is characterized in that: described slaking and moulding in steaming the refining machine refers to that raw material is through the one-level steaming refining machine and the secondary of serial connection steam refining machine slaking and be squeezed into pole mutually.
7, deep fried chip of taro according to claim 1 is characterized in that: described section refers to cut into slices with slicer.
8, deep fried chip of taro according to claim 1 is characterized in that: described low temperature drying refers in the electric dry oven that inlet and outlet and exhausting duct are arranged with 45～55 ℃ of temperature bakings 5～8 hours; Or refer in the electric dry oven that inlet and outlet and exhausting duct are arranged, dry by the fire 2～3 hours with 60～70 ℃ of temperature earlier, take out again under the external normal temperature of baking oven and placed 3～5 hours, be reentered into again in the baking oven and dried by the fire again 3～4 hours with 40～50 ℃ temperature.
9, deep fried chip of taro according to claim 1 is characterized in that: described fried finger is fried at 80～110 ℃ with oily temperature control in vacuum oil is complained and quarrel loudly.
10, a kind of preparation method of making the described deep fried chip of taro of claim 1, it is characterized in that: it is prepared by the step of following order:
1. bright taro head peeling is cleaned;
2. cook or boil;
3. stir and mash into a taro mud;
4. add full powder of dried taro head and potato starch and stir evenly;
5. add various flavouring and stir evenly, or not flavouring and the surface for the treatment of again various flavouring to be sprayed to after step 10. deep fried chip of taro herein;
6. slaking and moulding in steaming the refining machine;
7. aging, promptly wrap and leave standstill 4～6 hours with cotton-wadded quilt or laminates;
8. section;
9. low temperature drying;
10. fried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100307778A CN100527993C (en) | 2006-08-31 | 2006-08-31 | Deep fried chip of taro, and preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100307778A CN100527993C (en) | 2006-08-31 | 2006-08-31 | Deep fried chip of taro, and preparation method |
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| CN1915079A true CN1915079A (en) | 2007-02-21 |
| CN100527993C CN100527993C (en) | 2009-08-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2006100307778A Expired - Fee Related CN100527993C (en) | 2006-08-31 | 2006-08-31 | Deep fried chip of taro, and preparation method |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104323176A (en) * | 2014-11-24 | 2015-02-04 | 泉州亲亲食品有限公司 | Puffed hollow purple sweet potato chips and preparation method thereof |
| CN104366354A (en) * | 2014-11-17 | 2015-02-25 | 陶胜 | Making method of milk-flavor taro slices |
| CN104782701A (en) * | 2015-03-27 | 2015-07-22 | 王林林 | Manufacturing process for hollow taro slice |
| CN104957537A (en) * | 2015-06-10 | 2015-10-07 | 唐银玉 | Multi-flavor and multi-nutrient puffed food and preparation method thereof |
| CN104957568A (en) * | 2015-07-09 | 2015-10-07 | 李发明 | Manufacturing method of deep-fried sweet potato slices |
| CN105166636A (en) * | 2015-08-09 | 2015-12-23 | 胡世龙 | Multi-flavored taro deep-fried cake production technology |
| CN106509740A (en) * | 2016-11-04 | 2017-03-22 | 长沙至诚生物科技有限公司 | Non-deep-fried ultrathin sweet potato slices and making method thereof |
| CN106617012A (en) * | 2017-02-27 | 2017-05-10 | 全武 | Wall-broken instant nutritional crisp chips and preparation method thereof |
-
2006
- 2006-08-31 CN CNB2006100307778A patent/CN100527993C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366354A (en) * | 2014-11-17 | 2015-02-25 | 陶胜 | Making method of milk-flavor taro slices |
| CN104323176A (en) * | 2014-11-24 | 2015-02-04 | 泉州亲亲食品有限公司 | Puffed hollow purple sweet potato chips and preparation method thereof |
| CN104782701A (en) * | 2015-03-27 | 2015-07-22 | 王林林 | Manufacturing process for hollow taro slice |
| CN104957537A (en) * | 2015-06-10 | 2015-10-07 | 唐银玉 | Multi-flavor and multi-nutrient puffed food and preparation method thereof |
| CN104957537B (en) * | 2015-06-10 | 2018-10-30 | 唐银玉 | More nutritious dilated foods of multi-flavor and preparation method thereof |
| CN104957568A (en) * | 2015-07-09 | 2015-10-07 | 李发明 | Manufacturing method of deep-fried sweet potato slices |
| CN105166636A (en) * | 2015-08-09 | 2015-12-23 | 胡世龙 | Multi-flavored taro deep-fried cake production technology |
| CN106509740A (en) * | 2016-11-04 | 2017-03-22 | 长沙至诚生物科技有限公司 | Non-deep-fried ultrathin sweet potato slices and making method thereof |
| CN106617012A (en) * | 2017-02-27 | 2017-05-10 | 全武 | Wall-broken instant nutritional crisp chips and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN100527993C (en) | 2009-08-19 |
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