CN101461418B - Method for processing reversed steaming sweet potato - Google Patents
Method for processing reversed steaming sweet potato Download PDFInfo
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- CN101461418B CN101461418B CN2007101603561A CN200710160356A CN101461418B CN 101461418 B CN101461418 B CN 101461418B CN 2007101603561 A CN2007101603561 A CN 2007101603561A CN 200710160356 A CN200710160356 A CN 200710160356A CN 101461418 B CN101461418 B CN 101461418B
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- sweet potato
- french fries
- steaming
- potato
- drying room
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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 ability prophylaxis of cancer.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 water content is high; Bright potato storage is strict to environmental condition and storage technique, and common mode is difficult to long preservation, therefore; How bright potato being carried out necessary processed, 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 through following technical scheme: described reversed steaming sweet potato manufacturing procedure is: the cleanings → peeling → slitting → poach → draining of selecting materials → primary dewatering → steaming is soft → and second dehydration → answer steaming → triple dewatering → packing → sterilization → cooling → check → finished product to put 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: be cut into strip to the potato piece of peeling;
(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 out on the shelf that is placed on drying room 75-85 ℃ sterilized;
(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: to putting in storage, get final product with finished product through the product that is up to the standards.
The inventive method has been summed up the reversed steaming sweet potato food custom and the processing method of folk tradition; Pursue the dietary requirements of convenience, original flavor, health care, nutrition in conjunction with circulate characteristic and people of the health of modern food processing and safety requirements, produce market; Adopt modern crafts and mechanized production apparatus to produce; According to the fence principle, on each processing step, all note sterilization treatment, overcome high pressure sterilization malleable products'texture and local flavor, the pasteurize halfway weak point of sterilizing; Stopped the use of anticorrisive agent excess and possibly cause problems such as injury, 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 has very strong practicality, and the production of having filled up domestic this type of sweet potato food is blank.
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 more than 78% with 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 that is filled with water immediately and is permitted with container, and the sweet potato piece is submerged in the water;
(3) slitting: be cut into strip to the potato piece of peeling with cutter or cutting cutter,, length is 1/2 of potato block length, 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 ripe French fries of poach to 7 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 stand is placed on the 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 through 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 to being cooled to room temperature carries out visualize, rejects the packing of bale broken, gas leakage;
(15) finished product warehouse-in: to adding external packing and vanning through the product that is up to the standards, after further rechecking, certified products are put in storage, are got final product.
Claims (3)
1. method for processing reversed steaming sweet potato comprises 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: be cut into strip to the potato piece of peeling;
(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 out on the shelf that is placed on drying room 75-85 ℃ sterilized;
(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: to putting in storage, get final product with finished product through the product that is up to the standards;
The water content that it is characterized in that the fresh sweet potato in the said operation (1) is at least 78%, and the kind that soluble sugar content is high is stacked a week at indoor or potato cellar for storing things after the fresh sweet potato results at least.
2. 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 said operation (2), and the water content that reduces French fries is to 26-28%.
3. 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 said operation (10), to the French fries water content at 22-23%.
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 |
Applications Claiming Priority (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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| Publication Number | Publication Date |
|---|---|
| CN101461418A CN101461418A (en) | 2009-06-24 |
| CN101461418B true 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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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028168B (en) * | 2010-11-24 | 2012-11-14 | 浙江工业大学 | Method for processing instant dried sweet potato |
| 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 |
| CN103584013B (en) * | 2013-11-14 | 2015-07-22 | 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 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN1939149A (en) * | 2005-09-29 | 2007-04-04 | 北京御食园食品有限公司 | Nutritive small sweet potatoes and production thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1939149A (en) * | 2005-09-29 | 2007-04-04 | 北京御食园食品有限公司 | Nutritive small sweet potatoes and production 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 |
Non-Patent Citations (3)
| Title |
|---|
| 吴时敏等.方便甘薯生产工艺的研究.《粮食与饲料工业》.2001,(第04期), * |
| 葛会贤,张万国.2蜜薯干加工.《农畜产品开发指南》.2000, * |
| 董加宝等.甘薯在食品工业中的开发利用现状、存在问题及对策.《中国食物与营养》.2006,(第03期), * |
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| CN101461418A (en) | 2009-06-24 |
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Granted publication date: 20120104 Termination date: 20121220 |