CN101077167A - Method for making sweet potato pie - Google Patents
Method for making sweet potato pie Download PDFInfo
- Publication number
- CN101077167A CN101077167A CNA2007100352000A CN200710035200A CN101077167A CN 101077167 A CN101077167 A CN 101077167A CN A2007100352000 A CNA2007100352000 A CN A2007100352000A CN 200710035200 A CN200710035200 A CN 200710035200A CN 101077167 A CN101077167 A CN 101077167A
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- CN
- China
- Prior art keywords
- sweet potato
- vermicelli
- amidin
- circular
- cake
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
The sweet potato cake is produced with the materials including sweet potato starch 100 weight portions, water 100-150 weight portions, alum 0-0.5 weight portions and potassium sorbate 0.06 weight portions, and through the steps of mixing, filtering with 80 mesh screen cloth, heating and extruding the filtered starch water in a vermicelli extruder to form vermicelli, coiling the vermicelli into cake, cooling for 6-8 hr and vacuum packing. The making process has low labor strength, high production efficiency, low production cost and high product quality, and the sweet potato cake is boiling resistant, delicious, rich in nutrients and good in look.
Description
Technical field
The present invention relates to a kind of food-processing method, especially make the method for sweet potato cake of starch from sweet potato.
Background technology
The chemical substance estrogen, retinol1, B1, B2, C, niacin, carrotene and the sufficient mucus albumen that contain a kind of dehydrobenzene in the starch from sweet potato, long-term eating can prevent cardiovascular disease, atherosclerotic, reduce the generation of hypertension and obesity, can prevent the generation of adesmosis such as liver, kidney and coronary heart disease, breast cancer.Therefore, starch from sweet potato is processed into appetizing food has become pressing for of people's daily life, and people look forward to occurring more green health care food.
Have only at present with sweet potato noodles extruder (on sale on the market, model is B-100) starch from sweet potato is processed into the method for bean vermicelli, also starch from sweet potato is not become the machining process of sweet potato cake.
Traditional sweet potato cake preparation method is that the material that at first Ipomoea batatas formed sediment is mixed water and kneaded into dough, makes to cook or dough is cooked the back behind the pie with mould and makes pie with mould.The labour intensity of this method is big, and production efficiency is low, the cost of manufacture height.
Summary of the invention
The purpose of this invention is to provide a kind of sweet potato cake preparation method, accomplish mechanization production, reduce labor intensity, enhance productivity, reduce cost of manufacture.
Production stage of the present invention is as follows:
1, get the raw materials ready by prescription, each set of dispense ratio is starch from sweet potato 100g, water 100-150g, alum 0-0.5g, potassium sorbate 0.06g.
2, confected materials is put into mixer, stir into uniform amidin.
3, the amidin that stirs is filtered with 80 mesh sieve cloth.
4, the amidin after will filtering is poured the extruding of heating in the sweet potato noodles extruder into, and when built-in temperature reached 100 ℃, amidin cooked into the pasty state powder and squeeze out circular vermicelli from template through high temperature.
5, with circular vermicelli with manually coiling into pie, preferably coil the circular cake of curl, cool off and carry out vacuum packaging after 6-8 hour and get final product.
Compared with the prior art, characteristics of the present invention are to reduce labor intensity, the production efficiency height, and cost of manufacture is low, and good product quality, the sweet potato cake of producing boil non muddy soup, excellent taste, nutritious, aesthetic in appearance for a long time.
The specific embodiment
Embodiment one
Production stage is as indicated above, and each set of dispense ratio is starch from sweet potato 100g, water 120g, alum 0.2g, potassium sorbate 0.06g.
Embodiment two
Basic identical with example one, difference is that each set of dispense ratio is starch from sweet potato 100g, water 100g, potassium sorbate 0.06g.
Embodiment three
Basic identical with example one, difference is that each set of dispense ratio is starch from sweet potato 100g, water 150g, alum 0.5g, potassium sorbate 0.06g.
Claims (2)
1, a kind of sweet potato cake preparation method, its special card is that production stage is as follows:
A, get the raw materials ready by prescription, each set of dispense ratio is starch from sweet potato 100g, water 100-150g, alum 0-0.5g, potassium sorbate 0.06g;
B, confected materials is put into mixer, stir into uniform amidin;
C, the amidin that stirs is filtered with 80 mesh sieve cloth;
D, the amidin after will filtering are poured the extruding of heating in the sweet potato noodles extruder into, and when built-in temperature reached 100 ℃, amidin cooked into the pasty state powder and squeeze out circular vermicelli from template through high temperature;
E, with circular vermicelli with manually coiling into pie, cool off and carry out vacuum packaging after 6-8 hour and get final product.
2, sweet potato cake preparation method according to claim 1 is characterized in that circular vermicelli are coiled the circular cake of curl.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100352000A CN101077167A (en) | 2007-06-21 | 2007-06-21 | Method for making sweet potato pie |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100352000A CN101077167A (en) | 2007-06-21 | 2007-06-21 | Method for making sweet potato pie |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101077167A true CN101077167A (en) | 2007-11-28 |
Family
ID=38904973
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100352000A Pending CN101077167A (en) | 2007-06-21 | 2007-06-21 | Method for making sweet potato pie |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101077167A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416652A (en) * | 2013-07-21 | 2013-12-04 | 安徽锦中工贸有限公司 | Barreled instant starch noodles |
| CN106135342A (en) * | 2015-04-01 | 2016-11-23 | 庞锦浩 | The manufacture method of sweet potato cake decocted by a kind of perfume (or spice) |
-
2007
- 2007-06-21 CN CNA2007100352000A patent/CN101077167A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416652A (en) * | 2013-07-21 | 2013-12-04 | 安徽锦中工贸有限公司 | Barreled instant starch noodles |
| CN103416652B (en) * | 2013-07-21 | 2015-08-12 | 安徽锦中工贸有限公司 | A kind of barreled instant vermicelli |
| CN106135342A (en) * | 2015-04-01 | 2016-11-23 | 庞锦浩 | The manufacture method of sweet potato cake decocted by a kind of perfume (or spice) |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20071128 |