CN103099154A - Pomelo flavor potato chips and preparation method thereof - Google Patents
Pomelo flavor potato chips and preparation method thereof Download PDFInfo
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- CN103099154A CN103099154A CN2011103596817A CN201110359681A CN103099154A CN 103099154 A CN103099154 A CN 103099154A CN 2011103596817 A CN2011103596817 A CN 2011103596817A CN 201110359681 A CN201110359681 A CN 201110359681A CN 103099154 A CN103099154 A CN 103099154A
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Abstract
The invention belongs to the field of food processing, relates to pomelo flavor potato chips and a preparation process thereof and aims to provide a leisure food which has a health care function and a novel taste. The pomelo flavor potato chips provided by the technical scheme of the invention are prepared from the following main raw materials in parts by weight: 100 parts of potato, 12-13 parts of flour, 0.5-2 parts of pomelo peel and 0.4-0.7 part of yeast powder. The pomelo flavor potato chips provided by the invention are unique in taste and convenient to prepare, have certain effect of preventing and treating cardiovascular diseases and reinforcing spleen to promote digestion, and can eliminate worries of people about cardiovascular health due to eating fried foods, so that the potato chips can be accepted by consumers more easily.
Description
Technical field:
The invention belongs to food processing field, relate to a kind of shaddock flavor potato chips and preparation method thereof.
Background technology
Important a kind of as in leisure food, chrips is subject to liking of people day by day, but long-term edible oil deep-fried food also has certain healthy secret worry, as to cardiovascular negative effect etc.
Potato, another name is named potato, potato.Because the nutritional labeling of potato is very comprehensive, trophic structure is also more reasonable, and just the amount of protein, calcium and vitamin A is slightly low; And this just handy whole milk replenishes.From the nutrition angle, it has more advantage than rice, flour, can supply with a large amount of heat energy of human body, can be described as " out of this world food ".
The shaddock nutritive value is very high, contains the very element of the needed by human such as rich in protein, organic acid, vitamin and calcium, phosphorus, magnesium, sodium.The traditional Chinese medical science thinks that it has stomach invigorating, moistening lung, enriches blood, gut purge, the effect such as convenient, contains the physiological activator naringin, can reduce the viscosity of blood, reduces the formation of thrombus, to cranial vascular disease, as cerebral thrombus, apoplexy etc., prevention effect is preferably arranged also.Therefore also can add a small amount of pomelo peel powder outside the dried orange peel in the present invention.Both can have stronger effect together, and taste is also better simultaneously.
At present, be a comparatively popular field in the diversified taste exploitation of leisure food, but how increase few people's thinking of health care of potato chips.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of leisure food with health care and novel taste.
The technical scheme of technical solution problem of the present invention is to provide a kind of shaddock flavor potato chips.These shaddock flavor potato chips are to be made by the primary raw material of following weight proportion: potato 100 weight portions, flour 12～13 weight portions, pomelo peel 0.5～2 weight portion and yeast powder 0.4～0.7 weight portion.
Further, above-mentioned shaddock flavor potato chips are potato chips of being made by the primary raw material of following weight proportion: potato 100 weight portions, flour 12～13 weight portions, pomelo peel 0.5～2 weight portion and yeast powder 0.4～0.7 weight portion, also add at least a in appropriate salt, pepper or sweetener.
Further, the salt consumption in above-mentioned shaddock flavor potato chips is that every 100 weight portion potatoes add 2～4 weight portion salt.
Further, also be added with dried orange peel in above-mentioned shaddock flavor potato chips, the consumption of dried orange peel is to add 1～3 weight portion dried orange peel in every 100 weight portion potatoes.
The present invention also provides the method for preparing above-mentioned shaddock flavor potato chips.The method comprises the following steps: a, raw material are prepared; Formula is ready to various raw materials, and all the other all should be Powdered to described various raw materials except potato is mashed potatoes; B, breading: by formula, various raw materials are added together, stir and obtain compound; C, frying: get vegetable oil heating, when oil temperature rises to 130 ℃～150 ℃ of left and right, the compound mixed thoroughly by laminate shape and enter frying in oil of pelleter, can be pulled out to being golden yellow when potato chips are fried; Naturally cooling, air-dry, pack to get finished product.
Beneficial effect of the present invention is: shaddock flavor potato chips of the present invention prepare easy, and special taste has the local flavor that pomelo peel also has.And the effect with certain prevention and cure of cardiovascular disease and reinforcing spleen to promote digestion.Can be when satisfying the demand of people to leisure food, remove the trouble and worry of its cardiovascular health aspect, have good promotion prospect.
The specific embodiment:
The invention a kind of novel shaddock flavor potato chips are provided.Shaddock flavor potato chips of the present invention are potato chips of being made by the primary raw material of following weight proportion: potato 100 weight portions, flour 12～13 weight portions, pomelo peel 0.5～2 weight portion and yeast powder 0.4～0.7 weight portion.Yeast powder is this area raw material commonly used, and main component is sodium acid carbonate and tartaric acid.Be used for its fluffy effect.In the present invention, the adding proportion of pomelo peel is also to determine through repeatedly foretasting test, and what select is the formula that the majority person of foretasting has better taste.It had both had the fragrance of potato chips self, also was entrained with the fragrant of shaddock, made people's appetite better.
Above-mentioned shaddock flavor potato chips are to be made by the primary raw material of following weight proportion: potato 100 weight portions, flour 12～13 weight portions, pomelo peel 0.5～2 weight portion and yeast powder 0.4～0.7 weight portion, also add at least a in appropriate salt, pepper, Chinese prickly ash or sweetener.Sweetener can be white granulated sugar or xylitol.Pepper, Chinese prickly ash generally sprinkle at fried potato chips surface uniform later in right amount.
Salt consumption in above-mentioned shaddock flavor potato chips is that every 100 weight portion potatoes add 2～4 weight portion salt.
Further, also be added with dried orange peel in above-mentioned shaddock flavor potato chips, the consumption of dried orange peel is to add 1～3 weight portion dried orange peel in every 100 weight portion potatoes.
Dried orange peel is again orange peel, is a kind of Chinese medicine of medicine-food two-purpose commonly used.The traditional Chinese medical science generally believes: the hot loose logical temperature of orange peel, fragrant odour is longer than and is regulated the flow of vital energy, and can enter the spleen lung, thus can go loose sluggishness of lung-QI, again can promoting the circulation of qi wide in, be used for lung qi and gather around stagnant, chest diaphragm ruffian and completely reach the diseases such as the taste stagnation of the circulation of vital energy, abdominal fullness and distention.Can also be used for damp retention in middle-jiao, gastral cavity abdomen ruffian is swollen, have loose bowels in the loose stool, and the phlegm disease such as cough more.Modern medicine proves that cis cumarin wherein has antiinflammatory action; Big white mouse is raised respectively so that blood embolization and atherogenic diet, can be extended its time-to-live and eat again the hesperidine that contains in dried orange peel.And also can add a small amount of Dried Tangerine Peel outside the pomelo peel powder in the present invention.Both can have stronger effect together, and taste is also better simultaneously.
The present invention also provides the method for preparing above-mentioned shaddock flavor potato chips.The method comprises the following steps:
A, raw material are prepared; Formula is ready to various raw materials, and all the other all should be Powdered to described various raw materials except potato is mashed potatoes; B, breading: by formula, various raw materials are added together, stir and obtain compound; C, frying: get vegetable oil heating, when oil temperature rises to 130 ℃～150 ℃ of left and right, the compound mixed thoroughly by laminate shape and enter frying in oil of pelleter, can be pulled out to being golden yellow when potato chips are fried; Naturally cooling, air-dry, pack to get finished product.
Generally speaking, the technological process of the method for the above-mentioned shaddock of preparation of the present invention flavor potato chips is mainly and selects materials → mashed potato processed → pomelo peel powder processed → raw material mix → setting frying → air-dry → pack to get finished product.
Mashed potato processed to select without bud, without go rotten, without the fresh potato of disease and pest, clean its surface impurity with clear water after soaking about 1～2 hour in water, then cook peeling, be ground into the mud shape.
Pomelo peel, the epidermis of the bluish yellow of first pruning, this layer epidermis is hard and puckery, can not eat.Then with boiling water, pomelo peel was scalded about 10 minutes, then pick up, with evening of clear water dip, wait second day to pick up and extract moisture, be cut into bulk, then dry, make the pomelo peel powder.
The raw material mix: by formula, various raw materials are stirred, standing about 10 minutes.
Setting frying: with appropriate vegetable oil heating, when oil temperature rises to 120 ℃～150 ℃ of left and right, the potato compound of mixing thoroughly is made sheet by pelleter put into the oil frying, can pull out when potato chips are golden yellow.
Air-dry the potato chips of pulling out are placed on mesh screen, put dry ventilation cold but to room temperature, be finished product through packing.
Embodiment one preparation shaddock flavor of the present invention potato chips
Composition of raw materials: potato double centner, 12 kilograms, flour, 2 kilograms of salt, 0.5 kilogram, pomelo peel powder, 0.4 kilogram of yeast powder.
Raw material mix: be ready to as stated above raw material, potato is made mashed potatoes, then put into dough mixing machine, add other raw materials, stir, standing 10 minutes.
The setting frying: appropriate salad oil is heated in setting, frying, when oil temperature rises to 130 ℃ of left and right, the potato compound of mixing thoroughly is made sheet by pelleter put into the oil frying, can pull out when lather collapse, potato chips are golden yellow.
Air-dry packing is placed on the potato chips of pulling out on mesh screen, puts dry ventilation and is cooled to room temperature, namely gets shaddock flavor chrips through packing.
Embodiment two preparation shaddock flavor of the present invention potato chips
Composition of raw materials: potato double centner, 13 kilograms, flour, 4 kilograms of salt, 2 kilograms, pomelo peel powder, 0.6 kilogram of yeast powder.
Raw material mix: be ready to as stated above raw material, potato is made mashed potatoes, then put into dough mixing machine, add other raw materials, stir and be compound, standing 10 minutes.
The setting frying: appropriate salad oil is heated in setting, frying, when oil temperature rises to 150 ℃ of left and right, the compound of mixing thoroughly is put into the oil frying by make sheet by pelleter, can pull out when lather collapse, potato chips are golden yellow.
Air-dry packing is placed on the potato chips of pulling out on mesh screen, puts dry ventilation and is cooled to room temperature, namely gets shaddock flavor chrips through packing.
Embodiment three preparation shaddock flavor of the present invention potato chips
Composition of raw materials potato double centner, 13 kilograms, flour, 3 kilograms of salt, 1 kilogram, pomelo peel powder, 1 kilogram, dried orange peel powder, 0.5 kilogram of yeast powder, 3 kilograms of salt.
Raw material mix: be ready to as stated above raw material, potato is made mashed potatoes, then put into dough mixing machine, add other raw materials, stir, standing 10 minutes.
The setting frying: appropriate salad oil is heated in setting, frying, when oil temperature rises to 140 ℃ of left and right, the potato compound of mixing thoroughly is pressed in oil by plodder.Work as lather collapse, potato chips are golden yellow and can pull out.
Air-dry packing is placed on the potato chips of pulling out on mesh screen, drains salad oil, evenly sprinkles appropriate zanthoxylum powder, puts dry ventilation and is cooled to room temperature, namely gets shaddock flavor chrips through packing.
Potato food of the present invention can provide pomelo peel special mouthfeel fragrance, in the time of simultaneously can also exempting consumer's edible oil deep-fried food to the worry of cardiovascular problems.And in the present invention, the adding proportion of dried orange peel and pomelo peel is also to determine through repeatedly foretasting test, and what select is the formula that the majority person of foretasting has better taste, more can be accepted by the consumer.
Claims (5)
1. shaddock flavor potato chips it is characterized in that being made by the primary raw material of following weight proportion: potato 100 weight portions, flour 12～13 weight portions, pomelo peel 0.5～2 weight portion and yeast powder 0.4～0.7 weight portion.
2. shaddock according to claim 1 flavor potato chips, it is characterized in that being made by the primary raw material of following weight proportion: potato 100 weight portions, flour 12～13 weight portions, pomelo peel 0.5～2 weight portion and yeast powder 0.4～0.7 weight portion, also add at least a in appropriate salt, pepper or sweetener.
3. shaddock according to claim 3 flavor potato chips, it is characterized in that: the consumption of described salt is that every 100 weight portion potatoes add 2～4 weight portion salt.
4. according to claim 1～3 described shaddocks of any one flavor potato chips, it is characterized in that: also be added with dried orange peel, the consumption of dried orange peel is to add 1～3 weight portion dried orange peel in every 100 weight portion potatoes.
5. prepare the method for the described shaddock flavor of claim 1～4 any one potato chips, its feature is comprising the following steps:
A, raw material are prepared; Formula is ready to various raw materials, and all the other all should be Powdered to described various raw materials except potato is mashed potatoes;
B, breading: by formula, various raw materials are added together, stir and obtain compound;
C, frying: get vegetable oil heating, when oil temperature rises to 130 ℃～150 ℃ of left and right, the compound mixed thoroughly by laminate shape and enter frying in oil of pelleter, can be pulled out to being golden yellow when potato chips are fried; Naturally cooling, air-dry, pack to get finished product.
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| CN2011103596817A CN103099154A (en) | 2011-11-14 | 2011-11-14 | Pomelo flavor potato chips and preparation method thereof |
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| CN2011103596817A CN103099154A (en) | 2011-11-14 | 2011-11-14 | Pomelo flavor potato chips and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548970A (en) * | 2013-11-14 | 2014-02-05 | 广东省农业科学院蚕业与农产品加工研究所 | Health-care biscuit with grapefruit flavor and preparation method of health-care biscuit |
| CN103750213A (en) * | 2013-12-31 | 2014-04-30 | 刘禾青 | Fresh grapefruit-flavored potato chips and preparation method thereof |
| CN103766818A (en) * | 2013-12-31 | 2014-05-07 | 刘禾青 | Fruit/vegetable healthy potato chips and preparation method thereof |
| CN106360498A (en) * | 2016-09-18 | 2017-02-01 | 浙江渔夫食品有限公司 | Method for making cod potato chips |
| CN107535801A (en) * | 2017-08-09 | 2018-01-05 | 合肥徽徽逗食品有限公司 | A kind of fried preparation method for using face clothing of high viscosity shaddock purple potato taste |
| CN107997059A (en) * | 2017-11-29 | 2018-05-08 | 韦俊超 | A kind of manufacture craft of shaddock flavor clearing damp potato chips |
| CN108925913A (en) * | 2017-05-27 | 2018-12-04 | 井利萍 | A kind of preparation process of pitaya-flavor potato chips |
| CN108925905A (en) * | 2017-05-27 | 2018-12-04 | 井利萍 | A kind of preparation process of non-fried potato chips |
-
2011
- 2011-11-14 CN CN2011103596817A patent/CN103099154A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548970A (en) * | 2013-11-14 | 2014-02-05 | 广东省农业科学院蚕业与农产品加工研究所 | Health-care biscuit with grapefruit flavor and preparation method of health-care biscuit |
| CN103750213A (en) * | 2013-12-31 | 2014-04-30 | 刘禾青 | Fresh grapefruit-flavored potato chips and preparation method thereof |
| CN103766818A (en) * | 2013-12-31 | 2014-05-07 | 刘禾青 | Fruit/vegetable healthy potato chips and preparation method thereof |
| CN106360498A (en) * | 2016-09-18 | 2017-02-01 | 浙江渔夫食品有限公司 | Method for making cod potato chips |
| CN108925913A (en) * | 2017-05-27 | 2018-12-04 | 井利萍 | A kind of preparation process of pitaya-flavor potato chips |
| CN108925905A (en) * | 2017-05-27 | 2018-12-04 | 井利萍 | A kind of preparation process of non-fried potato chips |
| CN107535801A (en) * | 2017-08-09 | 2018-01-05 | 合肥徽徽逗食品有限公司 | A kind of fried preparation method for using face clothing of high viscosity shaddock purple potato taste |
| CN107997059A (en) * | 2017-11-29 | 2018-05-08 | 韦俊超 | A kind of manufacture craft of shaddock flavor clearing damp potato chips |
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Application publication date: 20130515 |