CN101756136A

CN101756136A - Method for preparing yam cakes

Info

Publication number: CN101756136A
Application number: CN200810194601A
Authority: CN
Inventors: 沙永庆
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-11-14
Filing date: 2008-11-14
Publication date: 2010-06-30

Abstract

The invention discloses a method for preparing yam cakes, which mainly solves the problems that the general yam is single in cooking method and inconvenient to store, cannot express edible and medicinal value and the like by adding auxiliary materials into major materials and changing a processing and cooking process. The auxiliary materials comprise well-chosen fatty meat, mung bean starch, eggs, common salt, monosodium glutamate, scallion and ginger. The method comprises the main process steps: sorting, cleaning, peeling, high-pressure steaming, breiartig, adding ingredients, steaming once more, cooling, cutting, sterilization, packaging and the like. The yam cake prepared by the processing process is comfortable and pure in mouthfeel, smooth, soft and aromatic in flavor, improves the edible and medicinal value of the yam greatly, and is simple in method and convenient to prepare.

Description

A kind of preparation method of yam cakes

Technical field

The present invention relates to a kind of preparation method of food, exactly is the preparation method that discloses a kind of yam cakes.

Background technology

Chinese yam is a kind of food that better nutritivity is worth that has, common edible way is that direct slicing burns soup, cooks congee, adds the fat meat boiling or as the batching of cooking etc., these occupation modes have all stayed bright refreshing, comfortable, sliding tender, the soft sense of mouthfeel to the people, but eating method is single, most of nutrition of Chinese yam is run off in vain, do not bring into play due edibility of Chinese yam and medical value fully, and the shelf-life is short, be unfavorable for depositing, more can not reach the requirement that large-scale production is sold.

Summary of the invention

Problem at above-mentioned edible way existence, the invention discloses a kind of new eating method, main by changing mode to processing and the culinary art of Chinese yam, the major ingredient Chinese yam is added specific auxiliary material, change its nutritional status, the nutritive value of Chinese yam is given full play to.Auxiliary material is: mung bean flour, egg, salt, monosodium glutamate, green onion, ginger etc.Its process is: select materials, clean that peeling, high pressure cook, pasty stateization, add auxiliary material, cook once more, cool off cut apart, sterilization packaging etc.The yam cakes mouthfeel of coming out by this processing and fabricating is comfortable more pure, smooth soft, and aromatic flavour has greatly improved the edible and medical value of Chinese yam.

Description of drawings

Referring to accompanying drawing is process chart of the present invention, mainly comprises:

Selected raw material------peeling is cleaned in processing, and------the ripe steaming of high pressure is handled, and--------------------------------------------sterilization processing is sold cooling packing to steam the ripe processing of car to increase batching to stir into the lake shape by----

Embodiment

The present invention will be further described below in conjunction with instantiation:

Referring to accompanying drawing, 130 jin of the Chinese yams after the selected cleaning peeling are added auxiliary material as unit to major ingredient, 55 jin of mung bean flours, 20 jin in egg, 2 jin of salt, 0.5 jin of monosodium glutamate, 15 jin of green onions, 10 jin of ginger; Chinese yam after will removing the peel earlier cooks to be smashed into pasty state to pieces and stirs, and adds mung bean flour, egg, salt, monosodium glutamate by said ratio thereupon and stirs, and meticulousr fragmentation is handled back green onion ginger and is stirred, and the typing back is gone up cage and cooked, and vacuum-packed getting final product cut apart in cooling at last.

Claims

1. the preparation method of a yam cakes mainly comprises: (1) to major ingredient add auxiliary material, (2) change production technology; It is characterized in that: auxiliary material comprises that fat meat accounts for 19.3%, green starch accounts for 42.3%, egg accounts for 15.4%, salt accounts for 1.54%, monosodium glutamate accounts for 0.3%, green onion accounts for 11.5%, Jiang Yuezhan 7.7%; Technological process be select materials, clean that peeling, high pressure cook, pasty stateization, add prepare burden, cook once more, cool off cut apart, operation such as sterilization packaging.

2. the preparation method of a kind of yam cakes according to claim 1 is characterized in that: described high pressure cooks and is meant that cleaning the peeling back directly goes up cage and cook; Described pasty stateization is meant the Chinese yam after cooking smashed to pieces or pulverize and stirs into pasty state.

3. the preparation method of the about cake in a kind of mountain according to claim 1, it is characterized in that: the auxiliary material of described interpolation is meant after selected fat meat fragmentation is handled and adds a certain amount of special green starch, evenly stirs in 11.5% and 7.7% ratio adding respectively after green onion, the thin fragmentation of ginger are handled.