CN104621510A - Method for manufacturing fresh cassava crispy chips - Google Patents

Abstract

The invention discloses a method for preparing fresh cassava crispy chips. The method is completed through the steps of 1) pretreatment of raw materials and 2) preparation of fresh cassava crispy chips. Advantages of the present invention: the production process of the present invention is simple, maintains the original color and vitamins of cassava, and also has the characteristics of low fat, low cholesterol, high dietary fiber, etc., and has attractive appearance and color, crisp taste, without any chemical additives, and is nutritious and healthy. Delicious and crisp, easy to eat, easy to carry and store, can meet people's demand for miscellaneous grains. It is not only suitable for people with diabetes and heart disease, but also the best snack for dieters. It is conducive to the consumption of Tingchang fresh cassava. In my country, the harvest period of cassava is generally only 3-4 months, and cassava can only be kept fresh for about 3 days after harvesting. Freezing and refrigeration can keep Tingchang fresh cassava, and the processing and production of Tingchang fresh cassava Expect.

Description

A kind of preparation method of fresh cassava crispy chips

technical field

The invention belongs to food processing technology. Specifically, it is a method for preparing fresh cassava crispy chips.

Background technique

Cassava is also known as cassava. Alias: cassava, cassava, Euphorbiaceae Euphorbiaceae, cassava genus Manihot, scientific name Manihot esculenta. Native to tropical America, widely cultivated in tropical and subtropical regions, mainly distributed in Brazil, Mexico, Nigeria, Bolivia, Thailand, Colombia, Indonesia and other countries. my country is mainly distributed in South China, and cassava is the fifth largest crop after rice, sweet potato, sugar cane and corn. Over the years, my country's cassava is mainly used for processing industrial raw materials and feed or a small amount of famous wine blending. The direct consumption of cassava is only used as a supplement to the food shortage of local residents in tropical and subtropical regions. According to the difference of cyanide content, cassava is divided into bitter cassava (specially used for producing cassava flour) and sweet cassava (hydrocyanic acid content is less than 5mg/100g%, can be eaten directly). Bitter cassava can be processed and eaten after being processed. Cassava is a high-starch food rich in dietary fiber. It is very suitable for people who need to eat miscellaneous grains. Sweet cassava is very rich in nutritional value. Every 100 grams of cassava contains 160 calories, 38.06 grams of carbohydrates, 0.28 grams of fat, and 1.36 grams of protein. Cholesterol 0, dietary fiber 1.8 mg, and contains a variety of vitamins (such as vitamins A, C, E, K, etc.).

There are many types of food made from cassava. In addition to direct steaming and steamed cakes, it can also be used to make bread, rice dumplings, vermicelli, etc. In order to make it easier to eat, increase the variety of cassava food to meet people’s needs for miscellaneous grains, and invented the fresh cassava. A processing technique for turning miscellaneous grains into delicious characteristic snack foods.

Contents of the invention

The purpose of the present invention is to provide a method for making fresh cassava crispy chips.

The technical scheme that the present invention solves the problems of the technologies described above is as follows:

1. A preparation method of fresh cassava crispy chips, the operation steps are as follows:

1) Raw material pretreatment

Select fresh sweet cassava cubes of uniform size, remove the potato head, potato tail and inner and outer skin of the potato, wash with water, drain and store in freezing at minus 4°C; the sweet cassava is egg yolk cassava with light yellow flesh, glutinous rice Cassava or breaded cassava has white flesh.

2) Prepare fresh cassava crispy chips

Thaw the potato chips stored frozen at minus 4°C in step 1, cut the potato chips into thin slices of 1-2 mm, put them into clean water to wash off the starch on the surface of the potato chips, and put them in a saline solution with a mass concentration of 15-20%. Soak for 5 to 10 minutes, drain the water, fry the drained potato chips in a boiling edible vegetable oil pan, stir while frying, until the egg yolk cassava chips are golden yellow or glutinous rice cassava or bread cassava The potato chips can be taken out of the pan when they are light yellow in color, and packed after cooling.

2. A preparation method of fresh cassava crispy chips, the operation steps are as follows:

1) Raw material pretreatment

Select fresh sweet cassava cubes of uniform size, remove the potato head, potato tail and inner and outer skin of the potato, wash with water, drain and store in freezing at minus 4°C; the sweet cassava is egg yolk cassava with light yellow flesh, glutinous rice Cassava or breaded cassava has white flesh.

2) Prepare fresh cassava crispy chips

Thaw the potato chips stored frozen at minus 4°C in step 1, cut the potato chips into thin slices of 1-2 mm, put them into clean water to wash off the starch on the surface of the potato chips, and put them in a saline solution with a mass concentration of 15-20%. Soak for 5 to 10 minutes, drain the water, fry the drained potato chips in a boiling edible vegetable oil pan, stir while frying, until the egg yolk cassava chips are golden yellow or glutinous rice cassava or bread cassava Potato chips can be taken out of the pan when they are light yellow in color. Sprinkle salt and pepper or five-spice powder evenly on the potato chips, and pack them after cooling.

Advantages of the present invention:

The invention has a simple production process, maintains the original color and vitamins of cassava, and has the characteristics of low fat, low cholesterol, high dietary fiber, etc., and has an attractive appearance and color, crisp taste, without any chemical additives, nutritious and healthy, delicious and crisp, and edible It is convenient, easy to carry and store, and can meet people's needs for miscellaneous food. It is not only suitable for people with diabetes and heart disease, but also the best snack for dieters.

Detailed ways

The present invention will be further described below in conjunction with embodiment.

Example 1

The preparation method of fresh cassava crispy chips, the operation steps are as follows:

1) Raw material pretreatment

Choose fresh egg yolk cassava, choose potato cubes of uniform size, remove potato head, potato tail and potato inner and outer skin, wash with water, drain and store in freezing at minus 4°C.

2) Prepare fresh cassava crispy chips

Thaw the potato chips stored frozen at minus 4°C in step 1, cut the potato chips into thin slices of 1-2 mm, put them into clean water to wash off the starch on the surface of the potato chips, soak them in a saline solution with a mass concentration of 20% for 5 Minutes, after draining the water, put the drained potato chips into the boiling edible vegetable oil pan and fry them, turn them while frying, when they are fried until the potato chips are golden yellow, take them out of the pan, pack them after cooling, the product is crispy and delicious ; or when the potato chips are fried until they are golden in color, take them out of the pan, spread salt and pepper or five-spice powder evenly on the potato chips, and pack them after cooling. The product has a unique flavor and a crispy taste.

Example 2

The preparation method of fresh cassava crispy chips, the operation steps are as follows:

1) Raw material pretreatment

Choose fresh egg yolk cassava cubes of uniform size, remove the potato head, potato tail and inner and outer skin of the potato, wash with clean water, drain and store in freezing at minus 4°C.

2) Prepare fresh cassava crispy chips

Thaw the potato chips stored frozen at minus 4°C in step 1, cut the potato chips into thin slices of 1-2 mm, put them into clean water to wash off the starch on the surface of the potato chips, soak them in a saline solution with a mass concentration of 15% for 10 Minutes, after draining the water, put the drained potato chips into the boiling edible vegetable oil pan and fry them, stir them while frying, when the potato chips are fried until the color of the potato chips turns yellow, take them out of the pan, and pack them after cooling, the product is crispy and delicious. Or when the potato chips are fried until they are yellow in color, take them out of the pan, spread salt and pepper or five-spice powder evenly on the potato chips, and pack them after cooling. The product has a unique flavor and a crispy taste.

Example 3

The preparation method of fresh cassava crispy chips, the operation steps are as follows:

1) Raw material pretreatment

Choose fresh breaded cassava cubes of uniform size, remove the potato head, potato tail and inner and outer skin of the potato, wash with water, drain and store in freezing at minus 4°C.

2) Prepare fresh cassava crispy chips

Thaw the potato chips stored frozen at minus 4°C in step 1, cut the potato chips into thin slices of 1-2 mm, put them into clean water to wash off the starch on the surface of the potato chips, and soak them in a saline solution with a mass concentration of 15% for 5 Minutes, after draining the water, put the drained potato chips into the boiling edible vegetable oil pan and fry them, turn them while frying, when they are fried until the potato chips are light yellow, take them out of the pan, pack them after cooling, the product is crispy and delicious . Or sprinkle salt and pepper or five-spice powder evenly on the potato chips, pack after cooling, the product has a more unique flavor and a crispy taste.

Claims (2)

1. a preparation method for fresh cassava scented crisp chip, is characterized in that, operating procedure is as follows:

1) pre-treatment of raw material

Select fresh cassava potato block of uniform size, remove crust in potato head, potato tail and potato, clean with clear water, freeze at subzero 4 DEG C after draining and preserve; Described cassava is that yolk cassava meat is yellowish, glutinous rice cassava or bread cassava meat white;

2) fresh cassava scented crisp chip is prepared

By step 1) subzero 4 DEG C freeze preserve potato blocks thaw, potato block is cut into the thin slice of 1-2 millimeter, drop into the starch washing away potato chips surface in clear water, be soak 5 ~ 10 minutes in the saline solution of 15 ~ 20% in mass concentration, after drain well, by draining potato chips, to put into the food plant oil cauldron boiled fried, explodes while stir, when explode to yolk cassava potato chips look in golden yellow or glutinous rice cassava or bread cassava potato chips look be micro-yellow time can take the dish out of the pot, pack after cooling.

2. a preparation method for fresh cassava scented crisp chip, is characterized in that, operating procedure is as follows:

1) pre-treatment of raw material

Select fresh cassava potato block of uniform size, remove crust in potato head, potato tail and potato, clean with clear water, freeze at subzero 4 DEG C after draining and preserve; Described cassava is that yolk cassava meat is yellowish, glutinous rice cassava or bread cassava meat white;

2) fresh cassava scented crisp chip is prepared

By step 1) subzero 4 DEG C freeze preserve potato blocks thaw, potato block is cut into the thin slice of 1-2 millimeter, drop into the starch washing away potato chips surface in clear water, be soak 5 ~ 10 minutes in the saline solution of 15 ~ 20% in mass concentration, after drain well, by draining potato chips, to put into the food plant oil cauldron boiled fried, explode while stir, when explode to yolk cassava potato chips look in golden yellow or glutinous rice cassava or bread cassava potato chips look be micro-yellow time can take the dish out of the pot, by the spiced salt or five-spice powder uniform broadcasting on potato chips, packaging after cooling.