CN105077079A - Making method of deep-fried sweet potato chips - Google Patents
Making method of deep-fried sweet potato chips Download PDFInfo
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- CN105077079A CN105077079A CN201510448272.2A CN201510448272A CN105077079A CN 105077079 A CN105077079 A CN 105077079A CN 201510448272 A CN201510448272 A CN 201510448272A CN 105077079 A CN105077079 A CN 105077079A
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- sweet potato
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- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 210000003097 mucus Anatomy 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
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- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
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- 208000027932 Collagen disease Diseases 0.000 description 1
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- 206010009944 Colon cancer Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 240000004638 Dendrobium nobile Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 240000002948 Ophiopogon intermedius Species 0.000 description 1
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- 241000287127 Passeridae Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 240000001085 Trapa natans Species 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
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- 125000003118 aryl group Chemical group 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
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- 235000009165 saligot Nutrition 0.000 description 1
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- 230000002000 scavenging effect Effects 0.000 description 1
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- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
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Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a making method of deep-fried sweet potato chips, and belongs to the field of food processing. The making method is characterized by adopting the following processing technologies of selecting sweet potatoes as raw materials; soaking the selected sweet potatoes and cleaning the soaked sweet potatoes; processing the cleaned sweet potatoes with boiling water so as to remove sweet potato peels; trimming the peeled sweet potatoes; cooking the trimmed sweet potatoes; pulping the cooked sweet potatoes so as to obtain mashed sweet potatoes; mixing the mashed sweet potatoes, wheat starch, glycoprotein, a schisandra chinensis extracting solution and spiced salt so as to obtain a mixture; pasting the mixture so as to obtain sweet potato balls; pressing the sweet potato balls into sweet potato wrappers, and forming semi-finished products; cooling the semi-finished products; cutting the cooled semi-finished products with a forming machine so as to obtain square chips; drying the square chips; deep-frying the dried square chips so as to obtain puffing sweet potato chips; removing oil from the puffing sweet potato chips; seasoning the puffing sweet potato chips after oil removal; and packaging the seasoned sweet potato chips. The making method has the beneficial effects that the deep-fried sweet potato chips are fragrant, crisp and resilient in mouth feel, rich in fragrance, appropriate in salinity, excellent in color and fragrance, and have peculiar fragrant and glutinous flavor of the sweet potatoes; the deep-fried sweet potato chips are favorable for improving the immunity of human bodies and maintaining and regulating the functions of the human bodies, have the efficacies of preventing osteoporosis, resisting ageing and preventing arteriosclerosis, and are environmentally-friendly healthy foods which are suitable for old people and young people and are economical and practical.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of oil-fried sweet potato slices.
Background technology
Sweet potato, around herbaceous species, belonging to annual or perennial draft of overgrowing, having another name called sweet potato, red taro, sweet potato, sweet potato, sweet potato, pachyrhizus, sweet potato, because having different titles from different places.It is climing elongated, and stem is crawled ground, and block root, produces lactic acid by anaerobic respiration; Color of the leather turns white or rubescent, and meat is mostly yellow-white, but also has purple, except edible, and can also as sugaring and the raw material of making wine.
The effect of sweet potato: 1. strengthen immunologic function: sweet potato contains a large amount of mucus albumen, can prevent liver and kidney adesmosis, improves immunity of organisms, and prevention collagen disease occurs; Mineral matter contained in sweet potato is for maintenance and regulate bodily fuctions, plays a very important role; Contained calcium and magnesium, can prevention of osteoporosis; 2. cancer-resisting: containing a kind of cancer-resisting substance in sweet potato, colon cancer and breast cancer can be prevented and treated; In addition, sweet potato also has the effect of Scavenging active oxygen, and active oxygen is one of reason of bringing out cancer, therefore the effect of sweet potato inhibition cancer cell propagation is fairly obvious; 3. anti-ageing, prevent artery sclerosis: contained by sweet potato, mucus albumen can keep the elasticity of vascular wall, the generation of atherosclerosis; Chlorogenic acid in sweet potato, can the generation of check melanin, prevents the appearance of sparrow class and age mark; Ipomoea batatas can also suppress skin ageing, keeps elasticity of skin, slows down the senescence process of body.
Fresh sweet potato not easily preserves, and is of high nutritive value, but economic benefit is low, for being processed into the comprehensive utilization that oil-fried sweet potato slices can realize sweet potato raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution sweet potato not easily preserves, a kind of preparation method of oil-fried sweet potato slices is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of oil-fried sweet potato slices, it is characterized in that: adopt raw material to select → immersion, cleaning → blanching peeling → finishing → boiling → making beating mud processed → tune powder → gelatinization → pressure leather base → cooling → shaping → drying → frying-expansion → de-oiling → seasoning → be packaged as processing process, concrete operation step is:
(1) clean: select matter crisp hypertrophy, without going rotten, the sweet potato raw material of anosis murder by poisoning and mechanical damage, soak 20min with clear water, wash the dirt on surface, earth and other impurity;
(2) peeling, boiling: the sweet potato after cleaning up is blanching 5-8min in boiling water, then removes epidermis with wire brush in machinery drum and sweet potato mantle friction while hot, then puts into the salt color retention of 3.5% immediately; Then excise the crude fibre part at sweet potato two ends, throw in the food steamer of jacketed pan, sweet potato is steamed thoroughly for subsequent use;
(3) pull an oar, adjust powder, gelatinization: ripe sweet potato is broken into and has starched, after adding wheaten starch, protein sugar, Fructus Schisandrae Chinensis extractive solution, spiced salt furnishing uniformity, put into steaming limit, steamer limit and stir, steam 6-8min with 0.12MPa air pressure;
(4) press skin, cooling: the sweet potato of boiling is rolled into a ball into hot pressing skin, and the thin and thick of skin is 2-3mm, the skin pressed, through the conveying of supercooling carriage, when temperature drops to 15-18 DEG C, is spooled skin and is sent into fermentation room;
(5) proof: fermentation room requires relative humidity 45-55%, airtight, place 12h;
(6) shaping: cladding forming machine good for cool aging is cut into the square sheet that the length of side is 3.5cm;
(7) dry: by the blank of forming dry 6-8h at low temperature 55 DEG C, to become the flakes that moisture reaches 12%;
(8) frying-expansion: palm oil is heated, oil temperature 230 DEG C, deep-fat frying time 20s;
(9) de-oiling: adopt low-speed centrifugal de-oiling, rotating speed is 3600r/min, and the time is 5-7min;
(10) seasoning, packaging: according to different needs, sprinkle appropriate refined salt, white sugar, black pepper, five-spice powder, and packaging adopts complex pocket nitrogen-filled packaging, prevents finished product fragmentation and moisture absorption.
Beneficial effect: products taste crisp-fried flexible of the present invention, aromatic flavour, the degree of saltiness is suitable for, and color, smell and taste are all good, have the glutinous local flavor of the distinctive perfume (or spice) of sweet potato; This product is conducive to improving body immunity, maintains and regulates bodily fuctions, also have prevention of osteoporosis, anti-ageing, prevent arteriosclerotic effect, be a kind of all-ages, economical and practical green nourishing food.
Detailed description of the invention
Embodiment 1
:
A preparation method for oil-fried sweet potato slices, concrete operation step is:
(1) clean: select matter crisp hypertrophy, without going rotten, the sweet potato raw material of anosis murder by poisoning and mechanical damage, soak 15min with clear water, wash the dirt on surface, earth and other impurity;
(2) peeling, boiling: the sweet potato after cleaning up is blanching 3min in boiling water, then removes epidermis with wire brush in machinery drum and sweet potato mantle friction while hot, then puts into the salt color retention of 5% immediately; Then excise the crude fibre part at sweet potato two ends, throw in the food steamer of jacketed pan, sweet potato is steamed thoroughly for subsequent use;
(3) pull an oar, adjust powder, gelatinization: ripe sweet potato is broken into and has starched, after adding cornstarch, sucrose, cassia seed extract, tangerine peel powder furnishing uniformity, put into steaming limit, steamer limit and stir, steam 6-8min with 0.08MPa air pressure;
(4) press skin, cooling: the sweet potato of boiling is rolled into a ball into hot pressing skin, and the thin and thick of skin is 4-5mm, the skin pressed, through the conveying of supercooling carriage, when temperature drops to 25 DEG C, is spooled skin and is sent into fermentation room;
(5) proof: fermentation room requires relative humidity 65%, airtight, place 8h;
(6) shaping: strip cladding forming machine good for cool aging being cut into long 3-4cm, wide 0.8cm;
(7) dry: by the blank of forming dry 10h at low temperature 60 DEG C, to become the flakes that moisture reaches 8%;
(8) frying-expansion: vegetable oil is heated, oil temperature 180 DEG C, deep-fat frying time 15s;
(9) de-oiling: adopt low-speed centrifugal de-oiling, rotating speed is 2800r/min, and the time is 3-5min;
(10) seasoning, packaging: according to different needs, sprinkle appropriate zanthoxylum powder, sucrose, ground cinnamon, green onion end, packaging adopts complex pocket nitrogen-filled packaging, prevents finished product fragmentation and moisture absorption.
Embodiment 2
:
A preparation method for oil-fried sweet potato slices, concrete operation step is:
(1) clean: select matter crisp hypertrophy, without going rotten, the sweet potato raw material of anosis murder by poisoning and mechanical damage, soak 10min with clear water, wash the dirt on surface, earth and other impurity;
(2) peeling, boiling: the sweet potato after cleaning up is blanching 12min in boiling water, then removes epidermis with wire brush in machinery drum and sweet potato mantle friction while hot, then puts into the salt color retention of 2% immediately; Then excise the crude fibre part at sweet potato two ends, throw in the food steamer of jacketed pan, sweet potato is steamed thoroughly for subsequent use;
(3) pull an oar, adjust powder, gelatinization: ripe sweet potato is broken into and has starched, after adding tuber of dwarf lilyturf powder, fructose, stem of noble dendrobium slurry, citric acid furnishing uniformity, put into steaming limit, steamer limit and stir, steam 25min with 0.5MPa air pressure;
(4) press skin, cooling: the sweet potato of boiling is rolled into a ball into hot pressing skin, and the thin and thick of skin is 8mm, the skin pressed, through the conveying of supercooling carriage, when temperature drops to 35 DEG C, is spooled skin and is sent into fermentation room;
(5) proof: fermentation room requires relative humidity 35%, airtight, place 15h;
(6) shaping: cladding forming machine good for cool aging is cut into the square sheet that the length of side is 2cm;
(7) dry: by the blank of forming dry 12h at low temperature 45 DEG C, to become the flakes that moisture reaches 6%;
(8) frying-expansion: rapeseed oil is heated, oil temperature 280 DEG C, deep-fat frying time 2-3s;
(9) de-oiling: adopt low-speed centrifugal de-oiling, rotating speed is 4500r/min, and the time is 2min;
(10) seasoning, packaging: according to different needs, sprinkle appropriate wild jujube powder, water caltrop starch, ground cinnamon, cumin powder, and packaging adopts complex pocket nitrogen-filled packaging, prevents finished product fragmentation and moisture absorption.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the preparation method of an oil-fried sweet potato slices, it is characterized in that: adopt raw material to select → immersion, cleaning → blanching peeling → finishing → boiling → making beating mud processed → tune powder → gelatinization → pressure leather base → cooling → shaping → drying → frying-expansion → de-oiling → seasoning → be packaged as processing process, concrete operation step is:
(1) clean: select matter crisp hypertrophy, without going rotten, the sweet potato raw material of anosis murder by poisoning and mechanical damage, soak 20min with clear water, wash the dirt on surface, earth and other impurity;
(2) peeling, boiling: the sweet potato after cleaning up is blanching 5-8min in boiling water, then removes epidermis with wire brush in machinery drum and sweet potato mantle friction while hot, then puts into the salt color retention of 3.5% immediately; Then excise the crude fibre part at sweet potato two ends, throw in the food steamer of jacketed pan, sweet potato is steamed thoroughly for subsequent use;
(3) pull an oar, adjust powder, gelatinization: ripe sweet potato is broken into and has starched, after adding wheaten starch, protein sugar, Fructus Schisandrae Chinensis extractive solution, spiced salt furnishing uniformity, put into steaming limit, steamer limit and stir, steam 6-8min with 0.12MPa air pressure;
(4) press skin, cooling: the sweet potato of boiling is rolled into a ball into hot pressing skin, and the thin and thick of skin is 2-3mm, the skin pressed, through the conveying of supercooling carriage, when temperature drops to 15-18 DEG C, is spooled skin and is sent into fermentation room;
(5) proof: fermentation room requires relative humidity 45-55%, airtight, place 12h;
(6) shaping: cladding forming machine good for cool aging is cut into the square sheet that the length of side is 3.5cm;
(7) dry: by the blank of forming dry 6-8h at low temperature 55 DEG C, to become the flakes that moisture reaches 12%;
(8) frying-expansion: palm oil is heated, oil temperature 230 DEG C, deep-fat frying time 20s;
(9) de-oiling: adopt low-speed centrifugal de-oiling, rotating speed is 3600r/min, and the time is 5-7min;
(10) seasoning, packaging: according to different needs, sprinkle appropriate refined salt, white sugar, black pepper, five-spice powder, and packaging adopts complex pocket nitrogen-filled packaging, prevents finished product fragmentation and moisture absorption.
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| CN201510448272.2A CN105077079A (en) | 2015-07-28 | 2015-07-28 | Making method of deep-fried sweet potato chips |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510448272.2A CN105077079A (en) | 2015-07-28 | 2015-07-28 | Making method of deep-fried sweet potato chips |
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| CN105077079A true CN105077079A (en) | 2015-11-25 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360498A (en) * | 2016-09-18 | 2017-02-01 | 浙江渔夫食品有限公司 | Method for making cod potato chips |
| CN107897792A (en) * | 2017-11-30 | 2018-04-13 | 赖保山 | The method that fermentation sweet potato is prepared using spirulina |
| CN108294256A (en) * | 2018-01-26 | 2018-07-20 | 北海市蔬菜研究所 | The processing method of the crisp item of cowpea |
| CN112273611A (en) * | 2020-11-16 | 2021-01-29 | 湖南味了谁食品有限责任公司 | Sweet potato chips and making process thereof |
-
2015
- 2015-07-28 CN CN201510448272.2A patent/CN105077079A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 曾洁，等: "《薯类食品生产工艺与配方》", 31 January 2012, 中国轻工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360498A (en) * | 2016-09-18 | 2017-02-01 | 浙江渔夫食品有限公司 | Method for making cod potato chips |
| CN107897792A (en) * | 2017-11-30 | 2018-04-13 | 赖保山 | The method that fermentation sweet potato is prepared using spirulina |
| CN108294256A (en) * | 2018-01-26 | 2018-07-20 | 北海市蔬菜研究所 | The processing method of the crisp item of cowpea |
| CN112273611A (en) * | 2020-11-16 | 2021-01-29 | 湖南味了谁食品有限责任公司 | Sweet potato chips and making process thereof |
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