CN101461418A - Method for processing reversed steaming sweet potato - Google Patents
Method for processing reversed steaming sweet potato Download PDFInfo
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- CN101461418A CN101461418A CNA2007101603561A CN200710160356A CN101461418A CN 101461418 A CN101461418 A CN 101461418A CN A2007101603561 A CNA2007101603561 A CN A2007101603561A CN 200710160356 A CN200710160356 A CN 200710160356A CN 101461418 A CN101461418 A CN 101461418A
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- sweet potato
- french fries
- steaming
- potato
- water
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Abstract
The invention relates to an inverted steamed sweet potato processing method, belonging to the agricultural product deep processing field. The inverted steamed sweet potato processing steps compris: choosing material and cleaning-> peeling-> slivering-> boiling by water-> draining-> first dehydrating-> steaming to soft-> second dehydrating-> re-steaming-> third dehydrating-> packaging-> sterilizing-> cooling-> inspecting-> finishing and warehousing; the method can be implemented by using modern technology and mechanized equipment, and the sterilization treatment is concerned in each step according to the fence principle. The invention overcomes the insufficient of product quality and flavor changeable in high pressure sterilization and not thoroughly in pasteurizing sterilization; keeps the nutrient compositions and peculiar flavor of sweet potato better; avoids the loss caused by fresh sweet potato storage; has a strong practicality, and is one of the domestic ideal methods for sweet potato deep processing.
Description
Technical field
The invention belongs to field of deep processing of farm products, particularly relate to a kind of processing method of reversed steaming sweet potato.
Background technology
Sweet potato is China's important crops, and cultivated area occupies first place in the world; Sweet potato contains multiple nutrients and divides composition, and comparing with cereal crops has its unique advantage, and various vitamins that it contains and amino acid have prevention and therapeutic action to some disease of human body, have even the generation pre-anti-cancer of energy.Sweet potato slightly is alkalescence, suitably ediblely can keep ph balancing in the blood, and in addition, the contained vitamin of sweet potato can stimulate the intestines wall, accelerates peristalsis of the digest tract and also absorbs moisture, helps defecation, can prevent treating constipation, diabetes diseases such as prevention hemorrhoid and colorectal cancer.
Because being of high nutritive value and applied range of sweet potato, and sweet potato is because the water content height, bright potato storage is strict to environmental condition and storage technique, common mode is difficult to long preservation, therefore, how bright potato being carried out necessary processing and handle, is one of problem of paying close attention to of people to prolong its shelf-life.
Summary of the invention
The processing method for keeping fresh of guaranteeing the quality after the object of the invention is to provide a kind of reversed steaming sweet potato to boil so that the sweet potato goods can keep original nutrient contents and peculiar taste to large extent, and has the longer shelf-life in flexible package.
The objective of the invention is to solve by the following technical programs: described reversed steaming sweet potato manufacturing procedure is: and the cleaning → peeling → slitting → poach → draining of selecting materials → primary dewatering → steaming is soft → and second dehydration → multiple steamings → triple dewatering → packing → sterilization → cooling → check → finished product puts in storage.
(1) cleaning of selecting materials: the fresh sweet potato that selected no scab, insect bite, machinery are hindered is clean with the silt and the foreign substance cleaning on potato piece surface with the clear water that meets standard for drinking;
(2) peeling: remove the sweet potato skin, the potato piece after the peeling is put into the food containers that is filled with water immediately;
(3) slitting: the potato piece of peeling is cut into strip;
(4) poach: the French fries that cut will be put into the boiling water pot and boil;
(5) draining: the French fries that poach is crossed are put into the vessel draining that can leak;
(6) primary dewatering: the French fries behind the draining are placed in the drying room 75-85 ℃ environment and dried 5.5-6.5 hour, reduce the water content of French fries;
(7) steaming is soft: put into steam box or steamer Steam by water bath through the French fries of primary dewatering;
(8) second dehydration: will steam soft French fries and be placed in the drying room 75-85 ℃ environment oven dry 5.5-6.5 hour, and reduce the water content of French fries;
(9) the multiple steaming: the French fries of second dehydration are put into steam box or steamer Steam by water bath again;
(10) triple dewatering: the French fries that will steam again are placed in the drying room 75-85 ℃ environment and dried 5.5-6.5 hour, reduce the water content of French fries;
(11) packing: the potato piece after will dewatering carries out vacuum packaging;
(12) sterilize: vacuum-packed sweet potato is spread on drying room 75-85 ℃ shelf sterilize;
(13) cooling: the vacuum-packed ripe sweet potato after the drying room sterilization is reduced to room temperature;
(14) check: be cooled to the vacuum-packed potato piece visualize of room temperature, reject package in damaged condition;
(15) finished product, warehouse-in: the product through being up to the standards is put in storage, got final product with finished product.
The inventive method has been summed up the reversed steaming sweet potato food custom and the processing method of folk tradition, health and safety requirements in conjunction with modern food processing, produce market circulation feature and people pursue conveniently, original flavor, health care, the dietary requirements of nutrition, adopt modern crafts and mechanized production apparatus to produce, according to the fence principle, on each processing step, all note sterilization treatment, high pressure sterilization malleable products'texture and local flavor have been overcome, the pasteurize halfway weak point of sterilizing, stopped the anticorrisive agent excess and used the problems such as injury that may cause, made product reach commercial sterilization human body.This production technology has kept nutritional labeling and the peculiar taste of sweet potato to large extent simultaneously, and shelf-life test method according to national regulation, the product room temperature storage shelf-life reached more than 270 days, the loss of having avoided bright sweet potato storage to cause, have very strong practicality, filled up the production blank of domestic this type of sweet potato food.
The specific embodiment
Reversed steaming sweet potato manufacturing procedure of the present invention is: and the cleaning → peeling → slitting → poach → draining of selecting materials → primary dewatering → steaming is soft → and second dehydration → multiple steamings → triple dewatering → packing → sterilization → cooling → check → finished product puts in storage; Its concrete operation thes contents are as follows:
(1) cleaning of selecting materials: the fresh sweet potato that selected no scab, insect bite, machinery are hindered, the water content of sweet potato should be more than 78% and the high kind of soluble sugar content, to stack at least a week at indoor or potato cellar for storing things after the sweet potato results, with the clear water that meets standard for drinking that the silt and the foreign substance cleaning on potato piece surface is clean;
(2) peeling: with prune sweet potato skin or remove the sweet potato epidermis with the fruit and vegetable peeler tool of cutter, the potato piece after the peeling is put into the food processing permission usefulness container that is filled with water immediately, and the sweet potato piece is submerged in the water;
(3) slitting: with cutter or cutting cutter the potato piece of peeling is cut into strip, length is 1/2 of potato block length, and its width and thickness are 1.5-2 centimetre;
(4) poach: the French fries that cut will be put into the boiling water pot and boil to 7 maturations;
(5) draining: the French fries of poach to 7 maturation are put into the vessel draining that can leak and are not advisable to not dripping;
(6) primary dewatering: the French fries behind the draining dried by the fire 6 hours in 80 ℃ drying room, to the French fries water content at 26-28%;
(7) steaming is soft: put into steam box or steamer Steam by water bath through the French fries of primary dewatering, water steamed time 1.5-2 hour;
(8) second dehydration: dried by the fire 6 hours in 80 ℃ drying room through steaming soft French fries, to the French fries water content at 26-28%;
(9) the multiple steaming: put into steam box or steamer Steam by water bath through the French fries of second dehydration, the water steaming time is 1.5-2 hour;
(10) triple dewatering: dried 6 hours in 80 ℃ drying room through the multiple French fries that steam, to the French fries water content at 22-23%;
(11) packing: the retort pouch of packing into rapidly of the potato piece after will dewatering, carry out vacuum packaging;
(12) sterilization: vacuum-packed sweet potato is spread on shelf, and then put into drying room, 80 ℃ of down oven dry 60 minutes, this sterilizing methods has overcome the problem that autoclaving changes potato piece form, matter structure, and the sterilization of yet having avoided pasteurize to occur does not easily thoroughly cause the product difficulty of guaranteeing the quality;
(13) cooling: the vacuum-packed ripe hot sweet potato that will dry by the fire by air-cooled or water-cooling pattern is cooled to room temperature rapidly, and fast cooling it's putrefactive microorganisms the best breeding period makes past the product fast speed, to the more excellent environmental condition of creation of guaranteeing the quality of product;
(14) check: the vacuum-packed potato piece that is cooled to room temperature is carried out visualize, reject the packing of bale broken, gas leakage;
(15) finished product warehouse-in: the product through being up to the standards is added external packing and vanning, and after further rechecking, certified products are put in storage, are got final product.
Claims (6)
1, method for processing reversed steaming sweet potato is characterized in that comprising following manufacturing procedure: and the cleaning → peeling → slitting → poach → draining of selecting materials → primary dewatering → steaming is soft → and second dehydration → multiple steamings → triple dewatering → packing → sterilization → cooling → check → finished product puts in storage; Its concrete operation thes contents are as follows:
(1) cleaning of selecting materials: the fresh sweet potato that selected no scab, insect bite, machinery are hindered is clean with the silt and the foreign substance cleaning on potato piece surface with the clear water that meets standard for drinking;
(2) peeling: remove the sweet potato skin, the potato piece after the peeling is put into the food containers that is filled with water immediately;
(3) slitting: the potato piece of peeling is cut into strip;
(4) poach: the French fries that cut will be put into the boiling water pot and boil;
(5) draining: the French fries that poach is crossed are put into the vessel draining that can leak;
(6) primary dewatering: the French fries behind the draining are placed in the drying room 75-85 ℃ environment, reduce the water content of French fries;
(7) steaming is soft: put into steam box or steamer Steam by water bath through the French fries of primary dewatering;
(8) second dehydration: will steam soft French fries and be placed in the drying room 75-85 ℃ environment, to reduce the water content of French fries;
(9) the multiple steaming: the French fries of second dehydration are put into steam box or steamer Steam by water bath again;
(10) triple dewatering: the French fries that will steam again are placed in the drying room 75-85 ℃ environment and dry, and reduce the water content of French fries;
(11) packing: the potato piece after will dewatering carries out vacuum packaging;
(12) sterilize: vacuum-packed sweet potato is spread on drying room 75-85 ℃ shelf sterilize;
(13) cooling: the vacuum-packed ripe hot sweet potato after the drying room sterilization is reduced to room temperature;
(14) check: be cooled to the vacuum-packed potato piece visualize of room temperature, reject package in damaged condition;
(15) finished product, warehouse-in: the product through being up to the standards is put in storage, got final product with finished product.
2, method for processing reversed steaming sweet potato according to claim 1, the water content that it is characterized in that the fresh sweet potato in the described operation (1) are at least 78%, and the kind that soluble sugar content is high is stacked a week at least at indoor or potato cellar for storing things after the fresh sweet potato results.
3, method for processing reversed steaming sweet potato according to claim 1 is characterized in that the peeling sweet potato skin bit in the described operation (2) is submerged in the water.
4, method for processing reversed steaming sweet potato according to claim 1 is characterized in that the French fries behind the draining are placed in the drying room 75-85 ℃ environment in the described operation (2), and the water content that reduces French fries is to 26-28%.
5, method for processing reversed steaming sweet potato according to claim 1 is characterized in that drying in 75-85 ℃ drying room through the multiple French fries that steam in the described operation (10), to the French fries water content at 22-23%.
6, method for processing reversed steaming sweet potato according to claim 1 is characterized in that described in the described operation (13) the ripe sweet potato of vacuum packaging being reduced to room temperature is to adopt; The vacuum-packed ripe hot sweet potato that air-cooled or water-cooling pattern will dry by the fire is cooled to room temperature rapidly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101603561A CN101461418B (en) | 2007-12-20 | 2007-12-20 | Method for processing reversed steaming sweet potato |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101603561A CN101461418B (en) | 2007-12-20 | 2007-12-20 | Method for processing reversed steaming sweet potato |
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| Publication Number | Publication Date |
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| CN101461418A true CN101461418A (en) | 2009-06-24 |
| CN101461418B CN101461418B (en) | 2012-01-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2007101603561A Expired - Fee Related CN101461418B (en) | 2007-12-20 | 2007-12-20 | Method for processing reversed steaming sweet potato |
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| CN (1) | CN101461418B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028168A (en) * | 2010-11-24 | 2011-04-27 | 浙江工业大学 | Method for processing instant dried sweet potato |
| CN102106522A (en) * | 2011-01-17 | 2011-06-29 | 裘忠达 | Method for processing taro food |
| CN103584013A (en) * | 2013-11-14 | 2014-02-19 | 浦江县李字头梨膏糖厂 | Preparation method of raw material of pear syrup |
| CN108606147A (en) * | 2018-03-17 | 2018-10-02 | 衢州市农业科学研究院 | A kind of production method of pure natural sweet potato potato dried meat |
| CN108782736A (en) * | 2018-05-02 | 2018-11-13 | 大连名创科技有限公司 | A kind of preparation method of dried sweet potato |
| CN109222007A (en) * | 2018-09-27 | 2019-01-18 | 芜湖市好亦快食品有限公司三山分公司 | A kind of preparation method of richness probiotics dried sweet potato |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100556313C (en) * | 2005-09-29 | 2009-11-04 | 北京御食园食品有限公司 | Nutritive small sweet potatoes and production method thereof |
| CN1823621A (en) * | 2006-04-05 | 2006-08-30 | 山东省农业科学院作物研究所 | Method of processing purple preserved sweet potato using No.18 Ji sweet potato |
-
2007
- 2007-12-20 CN CN2007101603561A patent/CN101461418B/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028168A (en) * | 2010-11-24 | 2011-04-27 | 浙江工业大学 | Method for processing instant dried sweet potato |
| CN102028168B (en) * | 2010-11-24 | 2012-11-14 | 浙江工业大学 | Method for processing instant dried sweet potato |
| CN102106522A (en) * | 2011-01-17 | 2011-06-29 | 裘忠达 | Method for processing taro food |
| CN102106522B (en) * | 2011-01-17 | 2013-03-06 | 奉化市兴达海产食品有限公司 | Method for processing taro food |
| CN103584013A (en) * | 2013-11-14 | 2014-02-19 | 浦江县李字头梨膏糖厂 | Preparation method of raw material of pear syrup |
| CN108606147A (en) * | 2018-03-17 | 2018-10-02 | 衢州市农业科学研究院 | A kind of production method of pure natural sweet potato potato dried meat |
| CN108782736A (en) * | 2018-05-02 | 2018-11-13 | 大连名创科技有限公司 | A kind of preparation method of dried sweet potato |
| CN109222007A (en) * | 2018-09-27 | 2019-01-18 | 芜湖市好亦快食品有限公司三山分公司 | A kind of preparation method of richness probiotics dried sweet potato |
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| Publication number | Publication date |
|---|---|
| CN101461418B (en) | 2012-01-04 |
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Granted publication date: 20120104 Termination date: 20121220 |