CN102488163A

CN102488163A - Making method of chips

Info

Publication number: CN102488163A
Application number: CN2011104082543A
Authority: CN
Inventors: 覃健洲; 黄凯
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-12-09
Filing date: 2011-12-09
Publication date: 2012-06-13

Abstract

The invention discloses a making method of chips, which comprises the following steps of: (1) adding weighed raw yolk, custard powder and salt to a container in a weight ratio of (50-80):(2-5):(4-6), and uniformly stirring to obtain flavoring for later use; (2) peeling potatoes, cleaning, cutting into strips, soaking in saline water for 10-20 minutes, taking out and draining; and (3) placing the drained potato strips in the flavoring, uniformly stirring, standing for 30-120 minutes, taking out the potato strips, frying the potato strips in a pan with oil, fishing the potato strips out until the potato strips become golden yellow, and finally draining off excess oil. As compared with the prior art, the making method disclosed by the invention has the advantages that: the potato strips soaked in saline water are placed in the flavoring, which is prepared by uniformly mixing the raw yolk, custard powder and salt, for a certain time, the yolk has a color increasing action, and the custard powder is used for improving flavor, color and crispness and shaping the product, thus the fried chips are beautiful in shape, crisp but not soft, and fresh yellow in color.

Description

A kind of preparation method of chips

Technical field

The present invention relates to a kind of food-processing method, be specifically related to a kind of preparation method of chips.

Background technology

Potato is the pollution-free food that is rich in nutrition, and the chips that processed by potato receive liking of a lot of crowds.The processing method of existing chips is a lot, is with behind the potato slitting mostly, after saline sook or blanching, through freezing, fried and get.Though the chips that these class methods make are crisp, its profile is soft flat attractive in appearance inadequately, and the not enough cadmium yellow of its color and luster.

Summary of the invention

The technical problem that the present invention will solve provides a kind of preparation method of chips.Use French fries color and luster cadmium yellow that this method makes, crisp and not soft flat.

For solving the problems of the technologies described above, the present invention adopts following technical scheme:

A kind of preparation method of chips may further comprise the steps:

1) by 50～80: 2～5: 4～6 weight ratio takes by weighing raw egg yolk, custard powder and salt, places in the container, mixes thoroughly, obtains flavoring, and is subsequent use;

2) beans that fetch earth, peeling is cleaned, and slitting shape places salt solution to soak 10～20min, takes out, and drains;

3) French fries that drain are placed flavoring, leave standstill 30～120min after mixing thoroughly, take out French fries, place fried extremely golden yellow in the oil cauldron, pull out, drain excess oil, promptly get.

In the said method,

In the step 1), the weight ratio of said raw egg yolk, custard powder and salt is preferably 60: 4: 5.

Step 2) in, when slitting, normally make cut the width and the thickness of strip all be no more than 1cm.

In the step 3), the time of leaving standstill is preferably 60～90min.

In the step 3), the weight ratio of said French fries that drain and flavoring is 1: 10～20.

In the step 3), fried temperature is generally 170～190 ℃.

Compared with prior art; The flavoring that the French fries of the present invention after with saline sook make after putting into and mixing with raw egg yolk, custard powder and salt leaves standstill certain hour; Yolk through wherein plays hyperchromic effect,, increases crisp sense simultaneously and makes the purpose of goods setting to reach flavouring, hyperchromic through custard powder; Make French fries morphological appearance after fried, crisp and not soft flat, and the color and luster cadmium yellow.

The specific embodiment

With specific embodiment the present invention is described further below, but the present invention is not limited to these embodiment.

Embodiment 1

1) take by weighing raw egg yolk, custard powder and salt by 60: 4: 5 weight ratio, place in the container, mix thoroughly, obtain flavoring, subsequent use;

2) beans that fetch earth, peeling is cleaned, and slitting shape places salt solution to soak 10min, takes out, and drains;

3) get 1Kg step 2) French fries that drain that make place the 15Kg flavoring, leave standstill 60min after mixing thoroughly, take out French fries; Place in the oil cauldron fried to golden yellow (controlling fried temperature is 190 ℃); Pull out, drain excess oil, promptly get color and luster cadmium yellow, crisp and not soft flat chips.

Embodiment 2

1) take by weighing raw egg yolk, custard powder and salt by 50: 4: 6 weight ratio, place in the container, mix thoroughly, obtain flavoring, subsequent use;

2) beans that fetch earth, peeling is cleaned, slitting shape (the wide * of long * is thick=and 5cm*0.8cm*0.8cm), place salt solution to soak 15min, taking-up drains;

3) get 1Kg step 2) French fries that drain that make place the 18Kg flavoring, leave standstill 120min after mixing thoroughly, take out French fries; Place in the oil cauldron fried to golden yellow (controlling fried temperature is 180 ℃); Pull out, drain excess oil, promptly get color and luster cadmium yellow, crisp and not soft flat chips.

Embodiment 3

1) take by weighing raw egg yolk, custard powder and salt by 80: 2: 4 weight ratio, place in the container, mix thoroughly, obtain flavoring, subsequent use;

2) beans that fetch earth, peeling is cleaned, slitting shape (the wide * of long * is thick=and 8cm*0.8cm*1cm), place salt solution to soak 20min, taking-up drains;

3) get 1Kg step 2) French fries that drain that make place the 12Kg flavoring, leave standstill 90min after mixing thoroughly, take out French fries; Place in the oil cauldron fried to golden yellow (controlling fried temperature is 170 ℃); Pull out, drain excess oil, promptly get color and luster cadmium yellow, crisp and not soft flat chips.

Embodiment 4

1) take by weighing raw egg yolk, custard powder and salt by 70: 5: 5 weight ratio, place in the container, mix thoroughly, obtain flavoring, subsequent use;

2) beans that fetch earth, peeling is cleaned, and slitting shape places salt solution to soak 18min, takes out, and drains;

3) get 1Kg step 2) French fries that drain that make place the 20Kg flavoring, leave standstill 30min after mixing thoroughly, take out French fries; Place in the oil cauldron fried to golden yellow (controlling fried temperature is 175 ℃); Pull out, drain excess oil, promptly get color and luster cadmium yellow, crisp and not soft flat chips.

Claims

1. the preparation method of chips is characterized in that may further comprise the steps:

2. the preparation method of chips according to claim 1, it is characterized in that: in the step 1), the weight ratio of said raw egg yolk, custard powder and salt is 60: 4: 5.

3. the preparation method of chips according to claim 1, it is characterized in that: in the step 3), the time of leaving standstill is 60～90min.

4. the preparation method of chips according to claim 1, it is characterized in that: in the step 3), the weight ratio of said French fries that drain and flavoring is 1: 10～20.

5. the preparation method of chips according to claim 1, it is characterized in that: in the step 3), fried temperature is 170～190 ℃.