CN111264815A - Preparation method of chipless potato chips - Google Patents
Preparation method of chipless potato chips Download PDFInfo
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- CN111264815A CN111264815A CN202010234777.XA CN202010234777A CN111264815A CN 111264815 A CN111264815 A CN 111264815A CN 202010234777 A CN202010234777 A CN 202010234777A CN 111264815 A CN111264815 A CN 111264815A
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- potato
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- potato chips
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- 235000013606 potato chips Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 77
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 77
- 238000002156 mixing Methods 0.000 claims abstract description 27
- 238000005096 rolling process Methods 0.000 claims abstract description 22
- 235000013599 spices Nutrition 0.000 claims abstract description 22
- 239000000706 filtrate Substances 0.000 claims abstract description 19
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 16
- 235000012015 potatoes Nutrition 0.000 claims abstract description 16
- 238000007493 shaping process Methods 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 239000000843 powder Substances 0.000 claims description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000002791 soaking Methods 0.000 claims description 15
- 244000017020 Ipomoea batatas Species 0.000 claims description 12
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 12
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 11
- 235000013355 food flavoring agent Nutrition 0.000 claims description 11
- 235000015067 sauces Nutrition 0.000 claims description 11
- 235000014121 butter Nutrition 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 10
- 235000019640 taste Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 6
- 240000003768 Solanum lycopersicum Species 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 229920001592 potato starch Polymers 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 2
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 2
- 244000304337 Cuminum cyminum Species 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 240000008415 Lactuca sativa Species 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 235000021168 barbecue Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 235000012045 salad Nutrition 0.000 claims description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 230000009471 action Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000002131 composite material Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preparation method of a chipless potato chip, and relates to the technical field of potato chip processing. The preparation method of the chipless potato chips mainly comprises the following steps: preparing auxiliary materials, processing potatoes, preparing mashed potatoes, drying and crushing, mixing raw materials, rolling and shaping, baking at high temperature and the like. The invention overcomes the defects of the prior art, and the potato chips are prepared by adding various spice filtrates and seasonings after the potatoes are prepared into the paste and then rolling the paste, so that the chip falling phenomenon of the potato chips during eating is effectively prevented, people can eat the potato chips conveniently, and the eating mouthfeel of the potato chips is improved.
Description
Technical Field
The invention relates to the technical field of potato chip processing, and particularly relates to a preparation method of a chipless potato chip.
Background
Along with the increasing abundance of the types of leisure foods, the leisure foods are gradually becoming necessary in daily life of people. Leisure foods are also a kind of fast-consumption products, and are foods eaten by people during leisure and rest. Leisure food is gradually increased to become a daily necessary consumer product for common people, and with the development of economy and the improvement of consumption level, the demand of consumers on the quantity and quality of the leisure food is continuously increased. In the field of snack foods, potato is one of the most popular raw materials. The composite potato chips are very popular with people due to the crisp mouthfeel and various tastes. Potato chips refer to snacks made from potatoes. The preparation method comprises slicing potato, frying or baking to crisp, and flavoring. In addition to being most simply seasoned with salt, commercially available potato chips of different tastes are also seasoned with monosodium glutamate and different spices.
A lot of potato chips with different tastes are provided in the market at present, the requirements of people on different tastes are met, but different seasonings are uniformly scattered on the outer surfaces of the potato chips mostly in the seasoning mode of the potato chips, and although the taste of the potato chips is easier to adjust by the method, a large amount of seasoning powder on the surfaces of the potato chips can be stuck to fingers or fall onto clothes when people eat the potato chips, so that certain troubles are caused.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a preparation method of a chip-free potato chip, which is characterized in that potatoes are prepared into paste, filtrate of various spices and seasonings are added, and then the paste is rolled into the potato chip, so that the chip falling phenomenon of the potato chip in eating is effectively prevented, people can eat the potato chip conveniently, and meanwhile, the eating mouthfeel of the potato chip is improved.
In order to achieve the above purpose, the technical scheme of the invention is realized by the following technical scheme:
a preparation method of a chipless potato chip comprises the following steps:
(1) preparing auxiliary materials: mixing multiple natural spices, parching at 120 deg.C for 15-20min, taking out, adding clear water, heating to 80-100 deg.C under 15-18MPa, decocting for 1-2 hr, and filtering to obtain filtrate;
(2) potato treatment: selecting high-quality potatoes, cleaning, peeling, slicing, soaking the potato slices in warm water, taking out and draining to obtain processed potato slices for later use;
(3) preparing mashed potato: cleaning sweet potato, slicing, mixing with the potato slices, placing in a high-pressure water pot, adding flavoring agent and clear water, decocting for 40-50min, taking out, and mashing to obtain mashed potato;
(4) drying and crushing: freeze-drying the mashed potato at low temperature, taking out, and micronizing in a micronizer to obtain potato powder;
(5) mixing raw materials: adding the potato flour into the filtrate, the low-gluten flour and the melted butter in the step (1), stirring and mixing, adding soda powder, mixing and kneading into dough, keeping the temperature at 35-45 ℃ in a sealed environment, and standing for 40-50min to obtain fluffy dough for later use;
(6) rolling and shaping: rolling the fluffy dough into a flattened dough sheet in a dough rolling machine, cutting the dough sheet into corresponding sizes by adopting a die, placing the cut dough sheet into a steamer for anhydrous steaming for 5-8min, and taking out to obtain the shaped potato chips;
(7) and (3) high-temperature baking: preheating the oven at 120 deg.C for 5min, adding the above shaped potato chips, adjusting temperature to 150 deg.C, baking for 12-15min, and taking out to obtain the final product.
Preferably, the natural spice in the step (1) is any one or more of ginger, hot pepper, cassia bark, pepper, cumin, pepper, fennel, star anise and perfume leaves, and the ratio of the stir-fried spice to the clear water mixed and boiled spice is 1: 4.
Preferably, the temperature for soaking the potato slices in warm water in the step (2) is 40-45 ℃, and the soaking time is 2-3 h.
Preferably, the mass ratio of the sweet potatoes to the potatoes in the step (3) is 1: 4, and the flavoring agent is any one or more of chicken essence, salt, white granulated sugar and citric acid.
Preferably, the mass ratio of the potato powder, the filtrate, the low-gluten flour, the melted butter and the soda powder in the step (5) is 6: 2: 1: 0.1.
Preferably, the thickness of the dough sheet rolled in the step (6) is 1-1.5 mm.
Preferably, the temperature of the anhydrous steaming in the rolling and shaping process is 100-120 ℃.
Preferably, the seasoning sauce such as tomato sauce, salad sauce and barbecue sauce is added into the chipless potato chips in the preparation process step (5) according to the taste.
The invention provides a preparation method of a chipless potato chip, which has the following advantages compared with the prior art:
(1) according to the invention, the spice is fried and then boiled at high temperature and high pressure, so that the fragrance of the spice is effectively improved, meanwhile, the spicy seasoning ingredients in the prepared filtrate are better and stronger, and the taste of the potato chips prepared in the later stage is effectively uniform;
(2) the potato chips are prepared by mixing potatoes, sweet potatoes and low-gluten flour, the soda powder is added for puffing, and the potato chips are steamed and then baked, so that the potato chips are baked after being more fluffy, and the crispness of the potato chips is improved;
(3) according to the invention, the filtrate added with the spices and the flavoring agent are used for cooking the potatoes and the sweet potatoes, so that the flavoring components are effectively and fully mixed with the potato chips, the seasoning powder is not required to be spread on the surfaces of the potato chips, the chip falling phenomenon in eating is effectively prevented, and the eating sense is improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a preparation method of a chipless potato chip comprises the following steps:
(1) preparing auxiliary materials: mixing multiple natural spices, parching at 120 deg.C for 15min, taking out, adding clear water, heating to 800 deg.C under 15MPa, decocting for 1 hr, and filtering to obtain filtrate;
(2) potato treatment: selecting high-quality potatoes, cleaning, peeling, slicing, soaking the potato slices in warm water, taking out and draining to obtain processed potato slices for later use;
(3) preparing mashed potato: cleaning sweet potato, slicing, mixing with the potato slices, placing in a high-pressure water pot, adding flavoring agent and clear water, decocting for 40min, taking out, and mashing to obtain mashed potato for use;
(4) drying and crushing: freeze-drying the mashed potato at low temperature, taking out, and micronizing in a micronizer to obtain potato powder;
(5) mixing raw materials: adding the potato flour into the filtrate, the low-gluten flour and the melted butter in the step (1), stirring and mixing, adding soda powder, mixing and kneading into dough, keeping the temperature at 35 ℃ for 40min in a sealed environment, and standing to obtain fluffy dough for later use;
(6) rolling and shaping: rolling the fluffy dough into a flattened dough sheet in a dough rolling machine, cutting the dough sheet into corresponding sizes by adopting a die, placing the cut dough sheet into a steamer for anhydrous steaming for 5-8min, and taking out to obtain the shaped potato chips;
(7) and (3) high-temperature baking: preheating the oven at 120 deg.C for 5min, adding the above shaped potato chips, adjusting temperature to 150 deg.C, baking for 12min, and taking out to obtain the final product.
Wherein, the natural spices in the step (1) are mixed according to the mass ratio of 1: 1, and the liquid-solid ratio of the stir-fried spices to the clear water is 1: 4; in the step (2), the temperature for soaking the potato slices in warm water is 40 ℃, and the soaking time is 2 hours; the mass ratio of the sweet potatoes to the potatoes in the step (3) is 1: 4, and the flavoring agent is the mixture of salt and citric acid; in the step (5), the mass ratio of the potato powder, the filtrate, the low-gluten flour, the melted butter and the soda powder is 6: 2: 1: 0.1; the thickness of the dough sheet rolled in the step (6) is 1-1.5 mm; the temperature of anhydrous steaming in the rolling and shaping process is 100 ℃; the tomato sauce accounting for 10% of the mass of the potato powder is added into the chipless potato chips in the preparation process step (5).
Example 2:
a preparation method of a chipless potato chip comprises the following steps:
(1) preparing auxiliary materials: mixing multiple natural spices, parching at 120 deg.C for 20min, taking out, adding clear water, heating to 100 deg.C under 18MPa, decocting for 2 hr, and filtering to obtain filtrate;
(2) potato treatment: selecting high-quality potatoes, cleaning, peeling, slicing, soaking the potato slices in warm water, taking out and draining to obtain processed potato slices for later use;
(3) preparing mashed potato: cleaning sweet potato, slicing, mixing with the potato slices, placing in a high-pressure water pot, adding flavoring agent and clear water, decocting for 50min, taking out, and mashing to obtain mashed potato for use;
(4) drying and crushing: freeze-drying the mashed potato at low temperature, taking out, and micronizing in a micronizer to obtain potato powder;
(5) mixing raw materials: adding the potato flour into the filtrate, the low-gluten flour and the melted butter in the step (1), stirring and mixing, adding soda powder, mixing and kneading into dough, keeping the temperature at 45 ℃ for 50min in a sealed environment, and standing to obtain fluffy dough for later use;
(6) rolling and shaping: rolling the fluffy dough into flat dough sheets in a dough rolling machine, cutting the dough sheets into corresponding sizes by adopting a mould, placing the cut dough sheets in a steamer for steaming for 8min in the absence of water, and taking out to obtain the shaped potato chips;
(7) and (3) high-temperature baking: preheating the oven at 120 deg.C for 5min, adding the above shaped potato chips, adjusting temperature to 150 deg.C, baking for 15min, and taking out to obtain the final product.
Wherein, the natural spices in the step (1) are mixed according to the mass ratio of 1: 1, and the liquid-solid ratio of the stir-fried spices to the clear water is 1: 4; in the step (2), the temperature for soaking the potato slices in warm water is 45 ℃, and the soaking time is 3 hours; the mass ratio of the sweet potatoes to the potatoes in the step (3) is 1: 4, and the flavoring agent is the mixture of salt and citric acid; in the step (5), the mass ratio of the potato powder, the filtrate, the low-gluten flour, the melted butter and the soda powder is 6: 2: 1: 0.1; the thickness of the dough sheet rolled in the step (6) is 1-1.5 mm; the temperature of anhydrous steaming in the rolling and shaping process is 120 ℃; the tomato sauce accounting for 10% of the mass of the potato powder is added into the chipless potato chips in the preparation process step (5).
Example 3:
a preparation method of a chipless potato chip comprises the following steps:
(1) preparing auxiliary materials: mixing multiple natural spices, parching at 120 deg.C for 18min, taking out, adding clear water, heating to 90 deg.C under 17MPa, decocting for 1.5 hr, and filtering to obtain filtrate;
(2) potato treatment: selecting high-quality potatoes, cleaning, peeling, slicing, soaking the potato slices in warm water, taking out and draining to obtain processed potato slices for later use;
(3) preparing mashed potato: cleaning sweet potato, slicing, mixing with the potato slices, placing in a high-pressure water pot, adding flavoring agent and clear water, decocting for 45min, taking out, and mashing to obtain mashed potato for use;
(4) drying and crushing: freeze-drying the mashed potato at low temperature, taking out, and micronizing in a micronizer to obtain potato powder;
(5) mixing raw materials: adding the potato flour into the filtrate, the low-gluten flour and the melted butter in the step (1), stirring and mixing, adding soda powder, mixing and kneading into dough, keeping the temperature at 40 ℃ for 45min in a sealed environment, and obtaining fluffy dough for later use;
(6) rolling and shaping: rolling the fluffy dough into flat dough sheets in a dough rolling machine, cutting the dough sheets into corresponding sizes by adopting a mould, placing the cut dough sheets in a steamer for steaming for 7min without water, and taking out the dough sheets to obtain the shaped potato chips;
(7) and (3) high-temperature baking: preheating the oven at 120 deg.C for 5min, adding the above shaped potato chips, adjusting temperature to 150 deg.C, baking for 13min, and taking out to obtain the final product.
Wherein, the natural spices in the step (1) are mixed according to the mass ratio of 1: 1, and the liquid-solid ratio of the stir-fried spices to the clear water is 1: 4; in the step (2), the temperature for soaking the potato slices in warm water is 43 ℃, and the soaking time is 2-3 h; the mass ratio of the sweet potatoes to the potatoes in the step (3) is 1: 4, and the flavoring agent is the mixture of salt and citric acid; in the step (5), the mass ratio of the potato powder, the filtrate, the low-gluten flour, the melted butter and the soda powder is 6: 2: 1: 0.1; the thickness of the dough sheet rolled in the step (6) is 1-1.5 mm; the temperature of anhydrous steaming in the rolling and shaping process is 110 ℃; the tomato sauce accounting for 10% of the mass of the potato powder is added into the chipless potato chips in the preparation process step (5).
And (3) detection:
the sensory evaluation tests of the common tomato potato chips in the above examples 1-3 and on the market are carried out, 50 persons of 10-50 years old trial eating are selected for men and women, and each group of potato chips are scored after trial eating, and the results are shown in the following table:
the potato chips obtained by the invention can not fall off chips when being eaten, and meanwhile, the taste and flavor are good, so that the potato chips are suitable for popularization and production.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (8)
1. A preparation method of the chipless chips is characterized by comprising the following steps:
(1) preparing auxiliary materials: mixing multiple natural spices, parching at 120 deg.C for 15-20min, taking out, adding clear water, heating to 80-100 deg.C under 15-18MPa, decocting for 1-2 hr, and filtering to obtain filtrate;
(2) potato treatment: selecting high-quality potatoes, cleaning, peeling, slicing, soaking the potato slices in warm water, taking out and draining to obtain processed potato slices for later use;
(3) preparing mashed potato: cleaning sweet potato, slicing, mixing with the potato slices, placing in a high-pressure water pot, adding flavoring agent and clear water, decocting for 40-50min, taking out, and mashing to obtain mashed potato;
(4) drying and crushing: freeze-drying the mashed potato at low temperature, taking out, and micronizing in a micronizer to obtain potato powder;
(5) mixing raw materials: adding the potato flour into the filtrate, the low-gluten flour and the melted butter in the step (1), stirring and mixing, adding soda powder, mixing and kneading into dough, keeping the temperature at 35-45 ℃ in a sealed environment, and standing for 40-50min to obtain fluffy dough for later use;
(6) rolling and shaping: rolling the fluffy dough into a flattened dough sheet in a dough rolling machine, cutting the dough sheet into corresponding sizes by adopting a die, placing the cut dough sheet into a steamer for anhydrous steaming for 5-8min, and taking out to obtain the shaped potato chips;
(7) and (3) high-temperature baking: preheating the oven at 120 deg.C for 5min, adding the above shaped potato chips, adjusting temperature to 150 deg.C, baking for 12-15min, and taking out to obtain the final product.
2. The method of making a chip-free potato chip as claimed in claim 1, wherein: the natural spices in the step (1) are any one or more of ginger, hot pepper, cassia bark, pepper, cumin, pepper, fennel, star anise and folium cinnamomi japonici, and the ratio of the fried spices to the clear water is 1: 4.
3. The method of making a chip-free potato chip as claimed in claim 1, wherein: in the step (2), the temperature for soaking the potato slices in warm water is 40-45 ℃, and the soaking time is 2-3 h.
4. The method of making a chip-free potato chip as claimed in claim 1, wherein: the mass ratio of the sweet potatoes to the potatoes in the step (3) is 1: 4, and the flavoring agent is one or more of chicken essence, salt, white granulated sugar and citric acid.
5. The method of making a chip-free potato chip as claimed in claim 1, wherein: in the step (5), the mass ratio of the potato powder, the filtrate, the low-gluten flour, the melted butter and the soda powder is 6: 2: 1: 0.1.
6. The method of making a chip-free potato chip as claimed in claim 1, wherein: the thickness of the dough sheet rolled in the step (6) is 1-1.5 mm.
7. The method of making a chip-free potato chip as claimed in claim 1, wherein: the temperature of anhydrous steaming in the rolling and shaping process is 100-120 ℃.
8. The method of making a chip-free potato chip as claimed in claim 1, wherein: and seasoning sauce materials such as tomato sauce, salad sauce and barbecue sauce are added into the chipless potato chips in the preparation process step (5) according to the taste.
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