CN101543251A - Ginger flavor yam slice processing method - Google Patents

Ginger flavor yam slice processing method Download PDF

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Publication number
CN101543251A
CN101543251A CN200810155710A CN200810155710A CN101543251A CN 101543251 A CN101543251 A CN 101543251A CN 200810155710 A CN200810155710 A CN 200810155710A CN 200810155710 A CN200810155710 A CN 200810155710A CN 101543251 A CN101543251 A CN 101543251A
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CN
China
Prior art keywords
yam
ginger
sugar
slice
slices
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Pending
Application number
CN200810155710A
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Chinese (zh)
Inventor
王茂庭
Original Assignee
王茂庭
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Publication date
Application filed by 王茂庭 filed Critical 王茂庭
Priority to CN200810155710A priority Critical patent/CN101543251A/en
Publication of CN101543251A publication Critical patent/CN101543251A/en
Pending legal-status Critical Current

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Abstract

A ginger flavor yam slice processing method is as follows: fresh yam stem slices are stewed and soaked, and then sugar liquor which is decocted by edible sugar added with dry ginger slices is added to the fresh yam stem slices, thus ginger flavor yam slices are convenient to take and eat, and the natural and fresh glutinous powder feeling and the health-protection ingredients of yam are also retained; the ginger flavor yam slices can be chewed as chewing gums, and each nutrition and medicine ingredient contained in the ginger flavor yam slices has the functions of detoxifcation, cold dissipation, tonifying the kidney and strengthening the spleen, blood circulation improvement, fatty liver prevention and blood sugar reduction.

Description

A kind of ginger flavor yam slice processing method
Technical field:
The present invention relates to health food, specifically a kind of Chinese yam is health food and the processing method thereof that major ingredient is produced.
Background technology:
Chinese yam (Dioscorea opposite Thunb) has another name called Huai Shan, and perennial liana has been the health-care vegetable of meals among the people just since the history, the medicine food dual purpose plant that health ministry is announced.Its stem tuber is rich in starch, the trace elements iron of multivitamin, iodine matter and needed by human, phosphorus, zinc etc.Include 0.9% thin matter dietary fiber in the bright stem.In view of the special medicinal of Chinese yam and health care value, review of study on Chinese Yam and the consistent people's attention that is subjected to of exploitation have been developed many medicines and health food, freeze as common yam rhizome powder, Chinese yam cream, Chinese yam etc.In general, existing these Chinese yam products are the extraction starch-based product of Chinese yam, and directly the product made from Chinese yam is also rarely found.
Summary of the invention:
The health care pot foods that the object of the present invention is to provide a kind of Chinese yam directly to make, it has not only kept the good health care of Chinese yam self, and product has light peppery ginger fragrance, and mouthfeel is pure.
For achieving the above object, embodiment of the present invention are: a kind of ginger flavor yam slice processing method, is added dried ginger slice via table sugar again and boils to glue into Icing Sugar after the sugar on the ginger liquid glucose that forms and make through cutting into slices, soak, protect look, boiling by the bright rhizome of Chinese yam.Described sugared ginger liquid by: dried ginger slice 0.6~1.0 weight portion, table sugar 40 weight portions, citric acid 0.1~0.3 weight portion, Chinese yam and ginger liquid glucose weight proportion are 100:30~35.
Described table sugar is maltose and sucrose, and the weight proportion of maltose and sucrose is maltose: sucrose=25:15.
Preparation method of the present invention may further comprise the steps:
(1), bright Chinese yam cleans, sheet or bulk are made in peeling, goes into to soak in 4% salt solution and protects look in 10~30 minutes, cooks the back oven dry with steam behind the draining;
(2), 0.8 part of dried ginger slice, 25 parts of maltoses, citric acid are heated to for 0.1 part boil;
(3), the yam slice handled joins in the ginger liquid glucose that boils, and heats 5~10 minutes, takes out yam slice behind fire, 80~90 ℃ of bakings 20~30 minutes down;
(4), the yam slice after will toasting mixes sugarcane white sugar fine powder while hot, takes out cooling, packing after making every yam slice wrap Icing Sugar.
In step (1) and (3), the yam slice water content after the oven dry all is controlled at 8~20%.
In the step (4), every yam slice finished product is separately packed.
Technology of the present invention and prescription can effectively be removed the original not mature flavor of bright ripe Chinese yam, Chinese yam nature powder glutinous mouthfeel and health care composition have been kept simultaneously again, chew food as chewing gum, in it outside abundant nutrition, the medicinal component that is had can detoxify diffusingly tremble with fear, the kidney-nourishing invigorating the spleen, improve blood circulation, prevent fatty liver, function of blood sugar reduction.
The specific embodiment:
1, the weight proportion that processes raw material is:
Major ingredient: 50 kilograms on bright Chinese yam rhizome;
Ginger liquid glucose batching is: 0.8 kilogram of dried ginger slice; 0.2 kilogram of citric acid; 25 kilograms of maltoses; 15 kilograms of sugarcane white sugar.
2, processing technology is:
(1), bright Chinese yam cleans, and with the peeling of bamboo cutter, is cut into thick 5 millimeters root segments or bulk, goes into to soak in 4% salt solution and protects look in 10~30 minutes, cook behind the draining and dry to water content 12~15%.
(2), by above-mentioned ginger liquid glucose batching, becoming liquid glucose to free the ginger dry plate table sugar heating for dissolving boils to boiling, add citric acid during the general bulla of liquid glucose and stir evenly, the dried yam slice after handling is put into liquid glucose, heated 5~10 minutes, make every yam slice surface be stained with liquid glucose, behind fire, take out yam slice, roll while hot after 25 minutes in baking under 80~90 ℃ and be stained with sugarcane white sugar fine powder, stir, the airing heat radiation, cooling back packing gets final product.

Claims (4)

1, a kind of ginger flavor yam slice processing method is characterized in that,, is added dried ginger slice via table sugar again and boils to glue into Icing Sugar after the sugar on the ginger liquid glucose that forms and make through cutting into slices, soak, protect look, boiling by the bright rhizome of Chinese yam.
2, a kind of ginger flavor yam slice processing method according to claim 1 is characterized in that, after bright Chinese yam is used bamboo cutter rossing, with stainless steel knife section, thick 5 millimeters or stick, after insert rapidly and protect look 10-30 minute in 4% salt solution, cook behind the draining, dry, make moisture be controlled at 12~15%.
3, a kind of ginger flavor yam slice processing method according to claim 1 is characterized in that, described ginger liquid glucose batching is: table sugar is maltose and sucrose, and the weight proportion of maltose and sucrose is a maltose: sucrose=25:15 weight portion; 0.8 part of dried ginger slice, 0.1 part of citric acid.
4, a kind of ginger flavor yam slice processing method according to claim 1, it is characterized in that, ginger liquid glucose batching, the table sugar heating for dissolving is become liquid glucose, insert the ginger dry plate and boil to boiling, add citric acid during the general macrofoam of liquid glucose and stir evenly, insert the yam slice after the processing again, heated 5~10 minutes, and took out yam slice, toasted 20~30 minutes down at 80~90 ℃.With sticking while hot soft white sugar or the sugarcane white sugar fine powder mixed of the yam slice after the baking, the airing heat radiation, cooling back separately packing gets final product.
CN200810155710A 2008-10-14 2008-10-14 Ginger flavor yam slice processing method Pending CN101543251A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN200810155710A CN101543251A (en) 2008-10-14 2008-10-14 Ginger flavor yam slice processing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN200810155710A CN101543251A (en) 2008-10-14 2008-10-14 Ginger flavor yam slice processing method

Publications (1)

Publication Number Publication Date
CN101543251A true CN101543251A (en) 2009-09-30

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CN200810155710A Pending CN101543251A (en) 2008-10-14 2008-10-14 Ginger flavor yam slice processing method

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CN (1) CN101543251A (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103222603A (en) * 2013-04-15 2013-07-31 河南农业大学 Production method of Chinese yam tablet
CN103461912A (en) * 2013-08-15 2013-12-25 当涂县瑞龙果树种植专业合作社 Method for making dehydrated Chinese yam pieces
CN103734646A (en) * 2013-12-21 2014-04-23 南宁市那楼淮山产业化专业合作社 Preparation method for Chinese yams stirred and fried with bran
CN103960447A (en) * 2014-04-09 2014-08-06 江海涛 Non-sticking hot-candied sweet potato and preparation method thereof
CN104187504A (en) * 2013-09-23 2014-12-10 杨达宇 Processing method of flavored burdock sheet
CN105029295A (en) * 2015-08-10 2015-11-11 赵慧 Processing method of dehydrated yam slices
CN105166261A (en) * 2015-08-09 2015-12-23 胡世龙 Honeydew Chinese yam tablet production technology
CN106562291A (en) * 2016-11-01 2017-04-19 玉林市开朗商贸有限公司 Preparation method of dried emblic leafflower fruit slices

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103222603A (en) * 2013-04-15 2013-07-31 河南农业大学 Production method of Chinese yam tablet
CN103222603B (en) * 2013-04-15 2015-10-07 河南农业大学 A kind of production method of yam slice
CN103461912A (en) * 2013-08-15 2013-12-25 当涂县瑞龙果树种植专业合作社 Method for making dehydrated Chinese yam pieces
CN104187504A (en) * 2013-09-23 2014-12-10 杨达宇 Processing method of flavored burdock sheet
CN103734646A (en) * 2013-12-21 2014-04-23 南宁市那楼淮山产业化专业合作社 Preparation method for Chinese yams stirred and fried with bran
CN103734646B (en) * 2013-12-21 2015-11-04 南宁市那楼淮山产业化专业合作社 A kind of preparation method of Rhizoma Dioscoreae (parched with bran)
CN103960447A (en) * 2014-04-09 2014-08-06 江海涛 Non-sticking hot-candied sweet potato and preparation method thereof
CN105166261A (en) * 2015-08-09 2015-12-23 胡世龙 Honeydew Chinese yam tablet production technology
CN105029295A (en) * 2015-08-10 2015-11-11 赵慧 Processing method of dehydrated yam slices
CN106562291A (en) * 2016-11-01 2017-04-19 玉林市开朗商贸有限公司 Preparation method of dried emblic leafflower fruit slices

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Open date: 20090930