Chips

From List Wiki
Jump to: navigation, search

Chips logo
Title Info
English name Chips
Chinese name 薯片
Foreign name Chips
Nickname Potato chips, potato chips
Main ingreadient Potato
Whether it contains preservatives No
People suitble General population

Chips[edit]

  • Potato chips (snacks made from potatoes).
  • Potato chips (English: crisps; American English: potato chips) are snacks made from potatoes (potatoes).
  • The method of making potato chips is to peel the potatoes and cut them into thin slices, then fry or bake them until they are crispy and seasoned. Potato chips have become an important part of the snack market in many countries.

Nutrient content[edit]

  • Potatoes, the main raw material for potato chips, are rich in vitamins B1, B2, B6 and pantothenic acid.
    Potato chips
    Group of vitamins and a large number of high-quality cellulose, also contains trace elements, amino acids, protein, fat and high-quality starch and other nutrients. However, some B vitamins are not thermally stable at high temperatures and are easily destroyed during cooking.
  • Common potato chips are made from sliced potatoes and processed with oil at high temperatures, usually containing 30%-40% fat. Depending on the taste, some brands of potato chips also contain higher levels of salt.

Production production[edit]

Factory practice[edit]

  • The potatoes as raw materials are first peeled and cleaned.
  • Potato chips
    The washed potatoes are transferred to a steam peeler or a mechanical peeler for peeling. Then enter the second washing machine and wash the potato skin remaining on the surface of the potato. The washed potatoes are transported to a test bench for manual sorting and finishing of the peeled potatoes.
  • The belt conveyor feeds the peeled potatoes into the slicer. The potatoes are cut into the desired slices. The free starch is washed with water.
  • The washed potato chips are sent to a blanching machine for blanching, and the potato chips from the washing and blanching carry a large amount of attached water. Using a vibrating screen with a strong wind, the individual chips are separated and the attached water is blown dry. It is then transferred to a fryer to reduce the moisture content of the chips from 80% to 2% to give a crispy product. The oil content of the fried chips is between 30% and 40%. After frying, the chips are transferred to a drain conveyor to drain the oil remaining on the surface of the product. The fried potato chips are conveyed to a drum seasoning machine to season the potato chips, and different seasonings are added according to different products. The seasoned chips are then transferred to the packaging shop to package the product in the desired size and shape.

Family practice[edit]

  • Ingredients: potatoes, salt (or chili powder, pepper and other favorite condiments)
  • Cooking Tools: Microwave
  • By peeling the potatoes, cut them into thin slices, apply a little salt or other seasonings, and place them in a dish that can be used for microwave heating. Heat up for four minutes on fire. (Note: the power of various microwave ovens is different, be careful not to burn the burnt paste, the paste contains some carcinogens, not edible. When the microwave oven is baked, pay attention to observe, turn off the switch immediately when it is slightly burnt. Master the time, next time grill Make adjustments when making the system.)

Edible guide[edit]

  • The health effects of potato chips
  • The oil content of potato chips is usually around 30%, which is a high oil and high salt food. Like other fried foods, long-term consumption is not good for health. At the same time, starch-rich foods may produce acrylamides of varying contents after high-temperature processing. Some people worry that this substance is carcinogenic. Fan Zhihong, a nutrition expert at the Agricultural University, believes that because the metabolism of the elderly is relatively slow, the body of the child is still developing and the detoxification ability is poor. These two people eat fried foods containing acrylamide for a long time, and the toxins are not easily discharged, which is the biggest health hazard. People with high blood lipids, high blood pressure, cardiovascular and cerebrovascular diseases, and chronic diseases such as diabetes must reject crispy food such as potato chips.
  • Controversy over the oil content of potato chips
Chips 3 - Chips.jpg
  • In 2012, a set of experimental pictures was distributed online, and 10 ml of oil could be extracted from 5 pieces of potato chips. The experimenter and other nutrition experts later clarified that the data was false. According to the experimenter's description, the experiment used 7 grams of potato chips (about 5 pieces of potato chips based on the mass of the single piece), the theoretical extraction amount of oil was about 2.5 grams, and the actual extraction amount was close to the theoretical value, but there was no net transmission. 10 ml" as much. Later, some people also used different types of potato chips and French fries (sliced potato chips, potato flour shaped fried potato chips, non-fried potato chips, fried puffed hollow French fries and chain fast food restaurant fries) Repeat the experiment and found that the oil content of the two fried potato chips is about 30%, and the non-fried potato chips are about 25%. This is close to the theoretical value. [1]
  • Controversy about acrylamide
  • Starch foods are prone to acrylamide when cooked at high temperatures (>120 ° C), which is a possible carcinogen. However, the mechanism of carcinogenicity in human body is still unclear and needs further study. Moreover, no research has been found to prove that acrylamide can cause cancer when people eat food normally. At present, the World Health Organization has not yet established a limited standard for acrylamide. [2]
  • The Ministry of Health's 2005 announcement recommended: 1. Avoid cooking starchy foods for a long time or at high temperatures. 2. Promote reasonable nutrition, balance diet, change the eating habits of fried and high-fat foods, and reduce the health hazards caused by acrylamide. [3]

Food Culture[edit]

  • In the spring of 1853, Captain Vanderbilt went on vacation to a tourist resort in New York. One day, he complained to the chef at dinner that the potato chips were too thick. The chef decided to make a joke with Vanderbilt. He cut the potato into paper-like slices, fried in hot oil, and sprinkled with spices. I wanted to make a joke. I didn't expect the Shangyu to like it. This became the potato chip today.
  • At Moon Lake Hotel, a customer (some documents say millionaire Vanderbilt) thinks that Chef George's potato chips are too thick and he doesn't like it, so he refuses to pay. So George made a little thinner, but he could not satisfy him. The irritated George decided to teach the guest that he made the chips so thin and so fragile that the forks could not be inserted. However, this did not achieve his intended purpose, and the guest liked the light yellow, paper-thin potato chips. Other guests are also required
    Potato chips
    George made this potato chip for them. Since then, Saratoga potato chips have appeared on the menu and become a specialty food.
  • Soon, the potato chips were packaged and sold, and they were only sold locally at the beginning, and they immediately swept the entire New England area. Finally George opened his own restaurant, the biggest feature of the restaurant is the potato chips. At that time, the potato was peeled and sliced by hand. In the 1920s, the invention of the potato peeler made the potato chips from small-scale production to the most sold snacks.
  • In the 1920s, the potato peeler was invented, which promoted the popularity of potato chips. A southern travel salesman, Herman Lay, helped promote the food. He sold the machine in a grocery store in the southern United States with a suitcase, and he later founded the company, making his name almost synonymous with potato chips. Lexi Potato Chips is the first American brand to be successfully marketed. Since the 1960s, potato chips have begun to spread around the world.
  • Prior to the invention of the sealed package, the potato chips were kept in large buckets or cans, and the potato chips at the bottom were often not fresh or wet. Later, Laura Scudder invented the bag that burned the two wax papers together, creating a sealed package and preserving the freshness of the potato chips until opening. Today, potato chips are sealed in dry air and sealed in a plastic bag to prevent crushing.
  • In China, a long time ago, there was a history of taking potato chips to make potato chips. In the Xiangxi area of Hunan, you can find that local residents cut the potatoes into thin slices, dried them, and then fried them to become a dish or snacks for children. It's just simple, and the salt is added very little.

Similar food[edit]

  • Another type of potato chip (most famous for the Pringles brand) is extruded, which is to press the mashed potato into a common sheet before frying. This allows the potato chips to be very uniform in size and shape and easy to pack in a cardboard cone. In the United States, the legal term (de jure) is “crisps, ” but this is not universal. In contrast, the potato chips in Europe are called “potato chips” to distinguish them from the traditional “crisps”.
  • Some companies also sell potato chips for alternative low-fat foods. In addition, some non-fat potato chips contain artificial, indigestible oil substitutes. These substances have been exposed by the media to a large amount of absorption of Olestra, which can cause stomach upset and more embarrassing incontinence.
  • The success of the potato chips also gave birth to cornflakes, and the Fritos, CCs and Doritos brands dominated the market. A variety of root vegetables such as parsnip, rutabaga and carrot are also made into "Swam chips". Rice and cassava are extruded into Japanese fried rice (rice).

Famous brand[edit]

  • Happy Lay's
  • Kebike
  • Principal pringles
  • Good
  • Panpan panpanfood
  • Abili
  • Brothers
  • Angel
  • Fangfang
  • Snoopy
  • Good friend
  • Big Waves (very famous in Hong Kong)

Brand introduction[edit]

  • Kale B (Japanese: カルビー株式会社, English: Calbee) is a Japanese snack food manufacturer. It was established in 1949 in the name of Matsuo Grain Industry Co., Ltd. in Hiroshima City. In 1955, it was renamed the existing name.
  • Since 1964, Kaile B has launched the Kale B shrimp strip made from the Seto Inland Sea Shrimp, which has been welcomed by the market, making the name of Ka Le B famous. In 1973, Kaile B moved the headquarters from Hiroshima to Tokyo. The company is now located in Akabane, Kita-ku, Tokyo. There are also sponsored J League team Hiroshima three arrows. In 1976, he cooperated with Hong Kong Sizhou Group and established Kaile B Sizhou Co., Ltd. in 1994.
  • The name is a combination of the Japanese katakana letters of calcium and vitamin B1. It is not related to the Japanese lactic acid drink Calpis, which is close to another name.
  • Pringles (formerly known as "Bearded Potatoes") is a brand of potato snacks under P&G, shaped like potato chips. Its characteristics are:
  • Use thick wavy shapes to increase the taste
  • Use long cans to avoid crushing chips
  • This special package was invented by Fredric J. Baur, an organic chemist and food preservation technician who worked on R&D and quality control at P&G (even when he died) Put in the product packaging tube that he invented).
  • In 1967, the brand was sold under the name of “Pringle's Newfangled Potato Chips”. It was changed to the current name in the following year (1968) and is now sold almost everywhere in the world. In addition to a variety of tastes, the taste of the goods, as well as the characteristics of the region or time of sale, is quite popular with consumers.
  • Fun
  • It is a brand of potato chips that was founded in 1938. Since 1965, Lohas potato chips have been sold as a sub-brand of Frido, owned by PepsiCo. Other brands of the Frito-Lay group include Fritos, Doritos, Ruffles, Cheetos and Rold Gold burritos.

Prospects[edit]

  • The rapid development of the economy and the accelerated pace of life have prompted people to change their traditional way of life. As people become more and more reluctant to spend more time in the kitchen, the new generation of consumer groups is growing, making convenience foods always good in recent years. Growth momentum. Huge business opportunities have made merchants come to the fore, and convenience foods will account for more than half of China's food market.
  • With the rapid development of China's economy and the acceleration of economic globalization, China has become the largest and most attractive market in the world today. The influx of foreign advanced products and technologies has provided new opportunities for China's convenience food industry.

Discussions[edit]

What Links Here[edit]

References[edit]