CN111264769A - Preparation method of coarse cereal potato chips - Google Patents
Preparation method of coarse cereal potato chips Download PDFInfo
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- CN111264769A CN111264769A CN202010234784.XA CN202010234784A CN111264769A CN 111264769 A CN111264769 A CN 111264769A CN 202010234784 A CN202010234784 A CN 202010234784A CN 111264769 A CN111264769 A CN 111264769A
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- potato chips
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- 235000013606 potato chips Nutrition 0.000 title claims abstract description 54
- 235000013339 cereals Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 16
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 16
- 244000075850 Avena orientalis Species 0.000 claims abstract description 13
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 13
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 13
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 13
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 13
- 240000004922 Vigna radiata Species 0.000 claims abstract description 13
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 13
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 13
- 240000008042 Zea mays Species 0.000 claims abstract description 13
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 13
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 13
- 235000005822 corn Nutrition 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 3
- 239000000843 powder Substances 0.000 claims description 30
- 239000002002 slurry Substances 0.000 claims description 25
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 235000011194 food seasoning agent Nutrition 0.000 claims description 16
- 238000006243 chemical reaction Methods 0.000 claims description 15
- 239000011812 mixed powder Substances 0.000 claims description 15
- 239000011268 mixed slurry Substances 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 11
- 102000002322 Egg Proteins Human genes 0.000 claims description 11
- 108010000912 Egg Proteins Proteins 0.000 claims description 11
- 239000001569 carbon dioxide Substances 0.000 claims description 11
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 11
- 235000014103 egg white Nutrition 0.000 claims description 11
- 210000000969 egg white Anatomy 0.000 claims description 11
- 238000000227 grinding Methods 0.000 claims description 11
- 235000013336 milk Nutrition 0.000 claims description 11
- 210000004080 milk Anatomy 0.000 claims description 11
- 239000008267 milk Substances 0.000 claims description 11
- 238000004513 sizing Methods 0.000 claims description 11
- 241000186000 Bifidobacterium Species 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 235000007558 Avena sp Nutrition 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000013355 food flavoring agent Nutrition 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 230000007480 spreading Effects 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 239000000758 substrate Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000007547 defect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
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- 235000013305 food Nutrition 0.000 description 6
- 235000011888 snacks Nutrition 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
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- 230000008569 process Effects 0.000 description 3
- 235000004280 healthy diet Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 1
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- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preparation method of coarse cereal potato chips, and relates to the technical field of potato chip processing. The preparation method of the coarse cereal potato chips mainly comprises the following steps: selecting raw materials, cooking the raw materials, drying and frying, mixing and fermenting, treating at high temperature, primarily shaping, secondarily shaping and the like. The method overcomes the defects of the prior art, the buckwheat, the oats, the sorghum, the corn kernels and the mung beans are used as main materials to prepare the potato chips, the nutritional value of the potato chips is effectively improved, the absorption efficiency of nutritional ingredients is improved by fermentation and other modes, the mouthfeel and the flavor of the potato chips are enriched, and the economic benefit is improved.
Description
Technical Field
The invention relates to the technical field of potato chip processing, and particularly relates to a preparation method of coarse cereal potato chips.
Background
Potato chips are snack foods prepared by slicing potatoes and then frying or baking the sliced potatoes, are popular due to good mouthfeel and good flavor, are more and more developed according to the taste and variety of the potato chips due to wide popularity of the potato chips, and the same term of potato chips is not only snack foods prepared from the potatoes but also is used for replacing crisp snack foods.
Because people pursue healthy life, the healthy requirement on the snack is more and more, the potato chips are generally called as 'garbage food' because the potato chips are generally fried food with high heat, and the coarse cereal food elements are the name of healthy food, so the potato chips prepared by using the coarse cereals as the raw materials can effectively meet the pursuit of people on healthy diet.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the preparation method of the coarse cereal potato chips, the potato chips are prepared by adopting buckwheat, oat, sorghum, corn kernels and mung beans as main materials, the nutritional value of the potato chips is effectively improved, the absorption efficiency of nutritional ingredients is improved by fermentation and other modes, the taste and the flavor of the potato chips are enriched, and the economic benefit 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 coarse cereal potato chips comprises the following steps:
(1) selecting raw materials: selecting high-quality buckwheat, oat, sorghum, corn kernels and mung beans, and cleaning for later use;
(2) cooking raw materials: mixing the above raw materials, placing in a pressure cooker, adding clear water, decocting at high temperature for 40-50min, taking out, mixing and stirring to obtain mixed slurry;
(3) drying and frying: drying the mixed slurry at high temperature, grinding into powder, and stir-frying in a frying pan with strong fire until the surface changes color to obtain mixed powder for later use;
(4) mixing and fermenting: adding the mixed powder into egg white, milk and clear water, mixing and stirring into paste, adding lactobacillus and bifidobacterium, stirring uniformly, placing in a constant temperature oven at 35-40 ℃ and standing for 10-12h to obtain fermented slurry for later use;
(5) high-temperature treatment: placing the fermented slurry in a high-pressure reaction kettle, increasing the pressure to 16-18MPa, then increasing the temperature to 80-100 ℃, introducing carbon dioxide into the reaction kettle, standing for 20-30min, and taking out to obtain treated slurry;
(6) primary sizing: pouring the treated slurry into a mould plate, placing the mould plate into an oven, baking for 2-3min at the temperature of 180 ℃, taking out and cooling to obtain primary shaped potato chips for later use;
(7) secondary sizing: mixing the prepared flavoring agent and spice, grinding into seasoning powder, uniformly spreading the seasoning powder on both sides of the primarily shaped potato chips, and baking in an oven at 150 deg.C for 10-12min to obtain the coarse cereal potato chips.
Preferably, the mass ratio of the buckwheat, the oat, the sorghum, the corn kernels and the mung beans in the step (1) is 3: 1: 2: 1: 0.6.
Preferably, the volume of the clear water added in the step (2) is 2-3 times of the volume of the substrate.
Preferably, the mixed slurry in the step (3) is dried at high temperature and then ground into powder, and the powder is sieved by a 120-mesh sieve.
Preferably, the mass ratio of the mixed powder, the egg white, the milk, the clear water, the lactic acid bacteria and the bifidobacteria in the mixed fermentation process in the step (4) is 6: 2: 3: 0.01.
Preferably, the volume of the carbon dioxide filled into the reaction kettle in the step (5) is 2 to 3 times of the volume of the fermentation slurry.
Preferably, the thickness of the primarily sized potato chips in the step (6) is 2-3 mm.
Preferably, the seasoning powder added to each potato chip in the step (7) accounts for 10% -15% of the mass of the potato chip.
The invention provides a preparation method of coarse cereal potato chips, which has the following advantages compared with the prior art:
(1) the buckwheat, the oats, the sorghum, the corn kernels and the mung beans are adopted as main raw materials, the concept of healthy diet is met, and meanwhile, no oil component is added in the preparation process of the potato chip, so that the health of the product is improved, and the oil content is reduced;
(2) according to the invention, egg white and milk are added into the raw materials in the preparation process and then fermentation is carried out, so that the content of nutrient components in the product is increased while influencing substances in the raw materials are absorbed more easily, and the health-care property of the potato chips is further improved;
(3) the raw materials are cooked, then dried, ground and fried, the original flavor is improved, the flavor is improved through fermentation, carbon dioxide is introduced into the raw materials during high-temperature treatment, and the raw materials are subjected to over-temperature and high-pressure treatment, so that uneven bubble holes are formed in the surfaces of the raw materials during primary sizing, seasoning powder can be added conveniently at a later stage, and the mouthfeel of the potato chips is guaranteed.
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 coarse cereal potato chips comprises the following steps:
(1) selecting raw materials: selecting high-quality buckwheat, oat, sorghum, corn kernels and mung beans, and cleaning for later use;
(2) cooking raw materials: mixing the above raw materials, placing in a pressure cooker, adding clear water, decocting at high temperature for 40min, taking out, mixing and stirring to obtain mixed slurry;
(3) drying and frying: drying the mixed slurry at high temperature, grinding into powder, and stir-frying in a frying pan with strong fire until the surface changes color to obtain mixed powder for later use;
(4) mixing and fermenting: adding the mixed powder into egg white, milk and clear water, mixing and stirring into paste, adding lactobacillus and bifidobacterium, stirring uniformly, placing in a thermostat at 35 ℃ and keeping the temperature for 10 hours to obtain fermented slurry for later use;
(5) high-temperature treatment: placing the fermented slurry in a high-pressure reaction kettle, increasing the pressure to 16MPa, then heating to 80 ℃, filling carbon dioxide into the reaction kettle, standing for 20min, and taking out to obtain treated slurry;
(6) primary sizing: pouring the treated slurry into a mould plate, placing the mould plate into an oven, baking for 2min at the temperature of 180 ℃, taking out and cooling to obtain primary shaped potato chips for later use;
(7) secondary sizing: mixing a prepared flavoring agent and spices, grinding into seasoning powder, uniformly spreading the seasoning powder on two sides of the primarily formed potato chips, and baking in an oven at 150 ℃ for 10min to obtain the coarse cereal potato chips.
Wherein, the mass ratio of the buckwheat, the oat, the sorghum, the corn kernels and the mung beans in the step (1) is 3: 1: 2: 1: 0.6; the volume of the clear water added in the step (2) is 2 times of the volume of the substrate; the mixed slurry in the step (3) is dried at high temperature and then ground into powder, and the powder is sieved by a 120-mesh sieve; in the step (4), the mass ratio of the mixed powder, the egg white, the milk, the clear water, the lactic acid bacteria and the bifidobacteria is 6: 2: 3: 0.01; the volume of carbon dioxide filled into the reaction kettle in the step (5) is 2 times of the volume of the fermentation slurry; the thickness of the primarily-shaped potato chips in the step (6) is 2-3 mm; and (3) in the step (7), the seasoning powder added to each potato chip accounts for 10% of the mass of the potato chip.
Example 2:
a preparation method of coarse cereal potato chips comprises the following steps:
(1) selecting raw materials: selecting high-quality buckwheat, oat, sorghum, corn kernels and mung beans, and cleaning for later use;
(2) cooking raw materials: mixing the above raw materials, placing in a pressure cooker, adding clear water, decocting at high temperature for 50min, taking out, mixing and stirring to obtain mixed slurry;
(3) drying and frying: drying the mixed slurry at high temperature, grinding into powder, and stir-frying in a frying pan with strong fire until the surface changes color to obtain mixed powder for later use;
(4) mixing and fermenting: adding the mixed powder into egg white, milk and clear water, mixing and stirring into paste, adding lactobacillus and bifidobacterium, stirring uniformly, placing in a thermostat at 40 ℃ and keeping the temperature for 12 hours to obtain fermented slurry for later use;
(5) high-temperature treatment: placing the fermented slurry in a high-pressure reaction kettle, increasing the pressure to 18MPa, then heating to 100 ℃, introducing carbon dioxide into the reaction kettle, standing for 30min, and taking out to obtain treated slurry;
(6) primary sizing: pouring the treated slurry into a mould plate, placing the mould plate into an oven, baking for 3min at the temperature of 180 ℃, taking out and cooling to obtain primary shaped potato chips for later use;
(7) secondary sizing: mixing a prepared flavoring agent and spices, grinding into seasoning powder, uniformly spreading the seasoning powder on two sides of the primarily formed potato chips, and baking in an oven at 150 ℃ for 12min to obtain the coarse cereal potato chips.
Wherein, the mass ratio of the buckwheat, the oat, the sorghum, the corn kernels and the mung beans in the step (1) is 3: 1: 2: 1: 0.6; the volume of the clear water added in the step (2) is 3 times of the volume of the substrate; the mixed slurry in the step (3) is dried at high temperature and then ground into powder, and the powder is sieved by a 120-mesh sieve; in the step (4), the mass ratio of the mixed powder, the egg white, the milk, the clear water, the lactic acid bacteria and the bifidobacteria is 6: 2: 3: 0.01; the volume of carbon dioxide filled into the reaction kettle in the step (5) is 3 times of the volume of the fermentation slurry; the thickness of the primarily-shaped potato chips in the step (6) is 2-3 mm; and (3) in the step (7), the seasoning powder added to each potato chip accounts for 15% of the mass of the potato chip.
Example 3:
a preparation method of coarse cereal potato chips comprises the following steps:
(1) selecting raw materials: selecting high-quality buckwheat, oat, sorghum, corn kernels and mung beans, and cleaning for later use;
(2) cooking raw materials: mixing the above raw materials, placing in a pressure cooker, adding clear water, decocting at high temperature for 45min, taking out, mixing and stirring to obtain mixed slurry;
(3) drying and frying: drying the mixed slurry at high temperature, grinding into powder, and stir-frying in a frying pan with strong fire until the surface changes color to obtain mixed powder for later use;
(4) mixing and fermenting: adding the mixed powder into egg white, milk and clear water, mixing and stirring into paste, adding lactobacillus and bifidobacterium, stirring uniformly, placing in a thermostat at 38 ℃ and keeping the temperature for 11h to obtain fermented slurry for later use;
(5) high-temperature treatment: placing the fermented slurry in a high-pressure reaction kettle, increasing the pressure to 17MPa, then heating to 90 ℃, introducing carbon dioxide into the reaction kettle, standing for 25min, and taking out to obtain treated slurry;
(6) primary sizing: pouring the treated slurry into a mould plate, placing the mould plate into an oven, baking for 2.5min at the temperature of 180 ℃, taking out and cooling to obtain primary shaped potato chips for later use;
(7) secondary sizing: mixing a prepared flavoring agent and spices, grinding into seasoning powder, uniformly spreading the seasoning powder on two sides of the primarily formed potato chips, and baking in an oven at 150 ℃ for 11min to obtain the coarse cereal potato chips.
Wherein, the mass ratio of the buckwheat, the oat, the sorghum, the corn kernels and the mung beans in the step (1) is 3: 1: 2: 1: 0.6; the volume of the clear water added in the step (2) is 2.5 times of the volume of the substrate; the mixed slurry in the step (3) is dried at high temperature and then ground into powder, and the powder is sieved by a 120-mesh sieve; in the step (4), the mass ratio of the mixed powder, the egg white, the milk, the clear water, the lactic acid bacteria and the bifidobacteria is 6: 2: 3: 0.01; the volume of carbon dioxide filled into the reaction kettle in the step (5) is 2.5 times of the volume of the fermentation slurry; the thickness of the primarily-shaped potato chips in the step (6) is 2-3 mm; and (3) in the step (7), the seasoning powder added to each potato chip accounts for 13% of the mass of the potato chip.
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. The preparation method of the coarse cereal potato chips is characterized by comprising the following steps:
(1) selecting raw materials: selecting high-quality buckwheat, oat, sorghum, corn kernels and mung beans, and cleaning for later use;
(2) cooking raw materials: mixing the above raw materials, placing in a pressure cooker, adding clear water, decocting at high temperature for 40-50min, taking out, mixing and stirring to obtain mixed slurry;
(3) drying and frying: drying the mixed slurry at high temperature, grinding into powder, and stir-frying in a frying pan with strong fire until the surface changes color to obtain mixed powder for later use;
(4) mixing and fermenting: adding the mixed powder into egg white, milk and clear water, mixing and stirring into paste, adding lactobacillus and bifidobacterium, stirring uniformly, placing in a constant temperature oven at 35-40 ℃ and standing for 10-12h to obtain fermented slurry for later use;
(5) high-temperature treatment: placing the fermented slurry in a high-pressure reaction kettle, increasing the pressure to 16-18MPa, then increasing the temperature to 80-100 ℃, introducing carbon dioxide into the reaction kettle, standing for 20-30min, and taking out to obtain treated slurry;
(6) primary sizing: pouring the treated slurry into a mould plate, placing the mould plate into an oven, baking for 2-3min at the temperature of 180 ℃, taking out and cooling to obtain primary shaped potato chips for later use;
(7) secondary sizing: mixing the prepared flavoring agent and spice, grinding into seasoning powder, uniformly spreading the seasoning powder on both sides of the primarily shaped potato chips, and baking in an oven at 150 deg.C for 10-12min to obtain the coarse cereal potato chips.
2. The preparation method of the coarse cereal potato chips as claimed in claim 1, which is characterized in that: in the step (1), the mass ratio of the buckwheat, the oat, the sorghum, the corn kernels to the mung beans is 3: 1: 2: 1: 0.6.
3. The preparation method of the coarse cereal potato chips as claimed in claim 1, which is characterized in that: the volume of the clear water added in the step (2) is 2-3 times of the volume of the substrate.
4. The preparation method of the coarse cereal potato chips as claimed in claim 1, which is characterized in that: and (4) drying the mixed slurry in the step (3) at high temperature, grinding into powder, and sieving with a 120-mesh sieve.
5. The preparation method of the coarse cereal potato chips as claimed in claim 1, which is characterized in that: in the step (4), the mass ratio of the mixed powder, the egg white, the milk, the clear water, the lactic acid bacteria and the bifidobacteria is 6: 2: 3: 0.01.
6. The preparation method of the coarse cereal potato chips as claimed in claim 1, which is characterized in that: and (5) filling carbon dioxide into the reaction kettle in a volume which is 2-3 times of the volume of the fermentation slurry.
7. The preparation method of the coarse cereal potato chips as claimed in claim 1, which is characterized in that: the thickness of the primarily-shaped potato chips in the step (6) is 2-3 mm.
8. The preparation method of the coarse cereal potato chips as claimed in claim 1, which is characterized in that: and (3) in the step (7), the seasoning powder added to each potato chip accounts for 10% -15% of the mass of the potato chip.
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