CN100542423C - Completely-new health potato, taro ready-to-eat food preparation technology - Google Patents
Completely-new health potato, taro ready-to-eat food preparation technology Download PDFInfo
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- CN100542423C CN100542423C CNB2005101292972A CN200510129297A CN100542423C CN 100542423 C CN100542423 C CN 100542423C CN B2005101292972 A CNB2005101292972 A CN B2005101292972A CN 200510129297 A CN200510129297 A CN 200510129297A CN 100542423 C CN100542423 C CN 100542423C
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- taro
- french fries
- sheet
- potato
- taro sheet
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Abstract
The present invention relates to a kind of completely-new health potato, taro ready-to-eat food preparation technology, it is characterized in that, is raw material with potato, taro, makes strip through poach and drying steps, plate shape or spherical shape cooked.And the French fries on the existing market, taro sheet all are through high-temperature baking, fried, can produce the harmful chemical substance of a large amount of ACRYIAMIDE (propylene Enzyme amine), the invention solves the above-mentioned defective of existing in prior technology.This product does not produce the various nutritions that harmful substance has kept potato, taro in preparation process, advantage of the present invention be do not add leavening agent, condition under, can make French fries, potato chips reach bulk, the crisp effect of nature and mouthfeel is good, edible, it is convenient to store.
Description
Technical field
The present invention relates to a kind of completely-new health potato, taro ready-to-eat food preparation technology.
Background technology
Potato slices on the existing market, taro sheet all are with the food fried, expanded, that high-temperature baking forms, yet potato, taro cereal preparation through above-mentioned processing surpass under 120 ℃ the situation at cook temperature, can produce a large amount of Acrylamide harmful chemical substances such as (propylene Enzyme amine).
Summary of the invention
The present invention seeks to provide a kind of completely-new health potato, taro ready-to-eat food preparation technology.The product that this technology makes can not only better keep potato, dasheen nutrient composition, and pine, crisp, and mouthfeel is good, edible, and it is convenient to store.
Completely-new health potato of the present invention, taro ready-to-eat food preparation technology are characterised in that, are raw material with potato, taro, make strip through poach and drying steps, plate shape or spherical shape cooked.
Above-mentioned step of preparation process is as follows:
1) with potato, taro peeling, clean,
2) potato, taro are cut into inch strips shape and plate shape and make ball shape,
3) French fries, the taro sheet that cut are put into container respectively and are added an amount of salt, rice wine, water logging bubble,
4) soaked French fries, taro sheet are put into an amount of water, rice vinegar, the lemon juice of pot adding respectively and are boiled,
5) French fries, the taro sheet after will boiling picks up with cold wind and blows,
6) French fries, taro sheet after cold wind blows well carry out drying to be handled,
The present invention's advantage specific as follows:
1. product of the present invention boils through poach, food fried, expanded with existing process, the high-temperature baking PROCESS FOR TREATMENT is compared, the various nutritions that not only kept potato, taro, and do not need aborning to add under the condition of leavening agent, can make French fries, taro sheet reach bulk, the crisp effect of nature.Can be modulated into French fries, potato ball, taro bar, the taro sheet of various tastes and various natural colours with the condiment of various tastes and various vegetable juice, fruit syrup as natural colouring matter in addition.
2. product of the present invention does not use harmful substances such as leavening agent, anticorrisive agent, bleaching agent, preservative agent.
The specific embodiment
Embodiment of the invention processing step is as follows:
1. potato, taro are cut into inch strips shape and plate shape put into container and added water 100 ‰, salt 2-3%, the rice wine 2-3% account for French fries, taro sheet percentage by weight, wetting 60-80 minutes;
2. French fries, the taro sheet that soaks being picked up water 100%, rice vinegar 1-2%, the lemon juice 2-3% of putting into pot adding percentage by weight boils;
3. French fries, the taro sheet that boils blown with cold wind;
4. cold wind is blown good French fries, the dry processing of taro sheet do;
5. will do ripe French fries, taro bar and be modulated into finished product by one of following post-order process,
A) with sucrose and cold water melt into syrup, dried ripe French fries, taro bar put into immersion picked up drying in 5-10 minutes, promptly become sweet fries, potato ball, taro bar, taro sheet.
B) with monosodium glutamate or chickens' extract, edible salt, spice or the like and cold water melt into condiment water, dried ripe French fries, taro sheet put into as soaking pick up drying after 5-10 minutes, promptly become appetizing French fries, taro sheet.
C) with spicy material, chicken powder, edible salt, spice and cold water melt into condiment water, dried ripe French fries, taro sheet put into to soak pick up drying after 5-10 minutes, promptly become good to eat, the French fries of spicy delicious food, taro sheet.
D) modulation of also can preparing burden, with dried ripe French fries, the direct libation at an ancient wedding ceremony of taro sheet sugared sauce and various jam, material sauce is eaten.For further painted, the juice that fruit such as matrimony vine, cherry, red bayberry, strawberry, vegetables with green leaves, cape jasmine fruit or wild purple lotus fruit are squeezed out is conditioned earlier, and then will do ripe French fries, the taro sheet picks up and drying after putting into wherein colored fruit juice dyeing, promptly becomes French fries, potato chips, taro bar or the taro sheet of band natural colour.
E) also available artificial color is modulated into versicolor French fries, potato chips, taro bar or taro sheet.
Product of the present invention not only kind local flavor is abundant, is rich in nutrition, and easy to carry.Along with the raising of people, believe that product of the present invention will substitute chips in a large number to satisfy the edible of people in the future to health perception.
Claims (3)
1. a healthy horse potato in age, taro ready-to-eat food preparation technology, it is characterized in that: its step of preparation process is as follows:
1) with potato, taro peeling, clean;
2) potato, taro are cut into inch strips shape or plate shape or ball shape;
3) French fries, the taro sheet that cut are put into container respectively, adding accounts for French fries, the water 100 ‰ of taro sheet percentage by weight, salt 2-3%, rice wine 2-3%, wetting 60-80 minutes again;
4) soaked French fries, taro sheet are picked up put into pot and add again and account for French fries, the water 100% of taro sheet percentage by weight, rice vinegar 1-2%, lemon juice 2-3% and boil;
5) French fries, the taro sheet after will boiling picks up with cold wind and blows,
6) French fries, taro sheet after cold wind blows well carry out drying to be handled, and is prepared into and does ripe French fries, taro sheet.
2. healthy horse potato in age according to claim 1, taro ready-to-eat food preparation technology is characterized in that: will do ripe French fries, taro bar and be modulated into finished product by one of following post-order process:
A) sucrose and cold water melt into syrup are put into immersion with dried ripe French fries, taro sheet and were picked up drying in 5-10 minute, promptly become sweet fries or sweet taro sheet;
B) monosodium glutamate or chickens' extract, edible salt, spice and cold water melt into condiment water are put into immersion with dried ripe French fries, taro sheet and are picked up drying after 5-10 minute, promptly become delicious French fries, taro sheet;
C) with spicy material and chicken powder and edible salt and spice and cold water melt into condiment water, dried ripe French fries, taro sheet put into immersion pick up drying after 5-10 minutes, promptly become spicy French fries, taro sheet;
D) modulation of need not preparing burden sugared sauce and various jam or material sauce with dried ripe French fries, the direct libation at an ancient wedding ceremony of taro sheet and is eaten;
E) be modulated into versicolor French fries, taro sheet with artificial color.
3. healthy horse potato in age according to claim 2, taro ready-to-eat food preparation technology, it is characterized in that: the juice that matrimony vine, cherry, red bayberry, strawberry, vegetables with green leaves, cape jasmine fruit or wild purple lotus are really squeezed out is conditioned, to do ripe French fries then, the taro sheet picks up and drying after putting into wherein above-mentioned one or more colored fruit juice dyeing, promptly becomes French fries, the taro sheet of band natural colour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101292972A CN100542423C (en) | 2005-11-28 | 2005-11-28 | Completely-new health potato, taro ready-to-eat food preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101292972A CN100542423C (en) | 2005-11-28 | 2005-11-28 | Completely-new health potato, taro ready-to-eat food preparation technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1803003A CN1803003A (en) | 2006-07-19 |
| CN100542423C true CN100542423C (en) | 2009-09-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005101292972A Expired - Fee Related CN100542423C (en) | 2005-11-28 | 2005-11-28 | Completely-new health potato, taro ready-to-eat food preparation technology |
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| CN (1) | CN100542423C (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106522B (en) * | 2011-01-17 | 2013-03-06 | 奉化市兴达海产食品有限公司 | Method for processing taro food |
| CN103169038A (en) * | 2011-12-20 | 2013-06-26 | 大连创达技术交易市场有限公司 | Making method of banana-containing crisps |
| CN103238803A (en) * | 2013-05-21 | 2013-08-14 | 重庆尝必乐农业开发有限公司 | Processing method of dry potato chips |
| CN103609665B (en) * | 2013-11-20 | 2015-07-08 | 中国农业科学院农产品加工研究所 | Preservation method of colocasia esculenta |
| CN104473097A (en) * | 2014-11-15 | 2015-04-01 | 王林林 | Processing method of spiced taro chips |
| CN104543876A (en) * | 2014-12-12 | 2015-04-29 | 柳州市京阳节能科技研发有限公司 | Potato and dasheen strips |
| CN109393294A (en) * | 2018-12-13 | 2019-03-01 | 扬州大学 | A kind of new method that taro steams, boils |
| CN111150020A (en) * | 2020-02-26 | 2020-05-15 | 邹育英 | Taro sweet potato chips and processing technology thereof |
-
2005
- 2005-11-28 CN CNB2005101292972A patent/CN100542423C/en not_active Expired - Fee Related
Non-Patent Citations (2)
| Title |
|---|
| 马铃薯薯片制品的种类及加工工艺简介. 李凤云.中国马铃薯，第16卷第5期. 2002 |
| 马铃薯薯片制品的种类及加工工艺简介. 李凤云.中国马铃薯，第16卷第5期. 2002 * |
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| Publication number | Publication date |
|---|---|
| CN1803003A (en) | 2006-07-19 |
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Granted publication date: 20090923 Termination date: 20111128 |