CN102696747A - Method for prolonging preservation period of yams - Google Patents
Method for prolonging preservation period of yams Download PDFInfo
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- CN102696747A CN102696747A CN2012101983275A CN201210198327A CN102696747A CN 102696747 A CN102696747 A CN 102696747A CN 2012101983275 A CN2012101983275 A CN 2012101983275A CN 201210198327 A CN201210198327 A CN 201210198327A CN 102696747 A CN102696747 A CN 102696747A
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- yams
- chinese yam
- sugar
- temperature
- food processing
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Abstract
The invention discloses a method for prolonging the preservation period of yams and belongs to the technical field of food processing. The method comprises the following steps of: (A), cleaning and peeling the yams, and slicing; (B), steaming the sliced yams at the temperature of 121 DEG C for 40 to 60 minutes, and sterilizing under high pressure; (C), mashing the steamed yams, adding sugar and baking soda in a mass ratio of 1,000:300:1 of the yams to the sugar to the baking soda in the mashing process, and stirring; (D), performing vacuum packaging on the mashed yams; and (E), putting the packaged yams into a cold storage at the temperature of 2 to 5 DEG C and refrigerating. The method has the advantages that the storage date of the yams can be prolonged, the original taste of the yams can be maintained, food processing enterprises in which the yams are taken as a raw material have adequate raw material sources, and the quality of yam products is ensured.
Description
Technical field
The present invention relates to a kind of method that prolongs the Chinese yam storage life, belong to food processing technology field.
Background technology
Chinese yam has invigorating spleen and reinforcing stomach, aid digestion, nourishing kidney and replenishing pneuma, and beneficial lung cough-relieving reduces blood sugar, effect such as promote longevity.If need long preservation, should Chinese yam be put into the wood sawdust embedding, the short-term preservation then only needs to put into dark cold place well with paper bag and gets final product.Like what buy is the Chinese yam of cutting, and then will avoid ingress of air, wraps to put into to refrigerate in the refrigerator with polybag and is advisable, and it is freezing that the Chinese yam of chopping also can be put into refrigerator.But for being for the raw-material food processing with Chinese yam; Store Chinese yam of a specified duration and can lose original local flavor and mouthfeel; And limited non-season of growth reserves, the Chinese yam of fresh abundance can't be provided for the production line, thereby the store method before the Chinese yam processing is further improved.
Summary of the invention
To above-mentioned existing technical problem, the present invention provides a kind of method that prolongs the Chinese yam storage life, with depositing the date of prolongation Chinese yam, and can keep original flavor, and making with Chinese yam is that raw-material food processing enterprises have the sufficient raw material sources of keeping product quality.
The present invention is for realizing above-mentioned purpose, and realize through following technical scheme: a kind of method that prolongs the Chinese yam storage life comprises following concrete steps:
A, elder generation clean peeling with Chinese yam, are cut into sheet again;
B, the sheet Chinese yam is cooked and autoclaving, digestion time is 40-60 minute, 121 ℃ of temperature;
C, the Chinese yam that cooks is smash into the mud shape, in smashing the process of stirring, by Chinese yam: the mass ratio of sugar: soda ash=1000:300:1 adds sugar and soda ash stirs in the lump;
D, mud shape Chinese yam vacuum is packed;
E, the Chinese yam that will pack are put into 2 ℃ of-5 ℃ of freezers and refrigerate.
The invention has the beneficial effects as follows: can be in the term of Chinese yam volume production; Chinese yam is prolonged the pot-life through this processing method; So that in non-Chinese yam term, making with Chinese yam is that raw-material food processing enterprises have sufficient raw material sources, simultaneously; The method can keep the Chinese yam original flavor, thereby guarantees the quality of Chinese yam goods.
The specific embodiment
Below in conjunction with embodiment the present invention is described further.
Embodiment 1: concrete operations step of the present invention is following:
A, elder generation clean peeling with Chinese yam, are cut into sheet again;
B, the sheet Chinese yam is cooked and autoclaving, digestion time is 40-60 minute, 121 ℃ of temperature;
C, the Chinese yam that cooks is smash into the mud shape, in smashing the process of stirring, by Chinese yam: the mass ratio of sugar: soda ash=1000:300:1 adds sugar and soda ash stirs in the lump;
D, mud shape Chinese yam vacuum is packed;
E, the Chinese yam that will pack are put into 2 ℃ of-5 ℃ of freezers and refrigerate.
Empirical tests can prolong under the situation of not losing original flavor about pot-life to one year with the Chinese yam after the method processing.
Claims (1)
1. a method that prolongs the Chinese yam storage life is characterized in that, comprises following concrete steps:
A, elder generation clean peeling with Chinese yam, are cut into sheet again;
B, the sheet Chinese yam is cooked and autoclaving, digestion time is 40-60 minute, 121 ℃ of temperature;
C, the Chinese yam that cooks is smash into the mud shape, in smashing the process of stirring, by Chinese yam: the mass ratio of sugar: soda ash=1000:300:1 adds sugar and soda ash stirs in the lump;
D, mud shape Chinese yam vacuum is packed;
E, the Chinese yam that will pack are put into 2 ℃ of-5 ℃ of freezers and refrigerate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101983275A CN102696747A (en) | 2012-06-16 | 2012-06-16 | Method for prolonging preservation period of yams |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101983275A CN102696747A (en) | 2012-06-16 | 2012-06-16 | Method for prolonging preservation period of yams |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102696747A true CN102696747A (en) | 2012-10-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101983275A Pending CN102696747A (en) | 2012-06-16 | 2012-06-16 | Method for prolonging preservation period of yams |
Country Status (1)
| Country | Link |
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| CN (1) | CN102696747A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393041A (en) * | 2013-07-09 | 2013-11-20 | 李师民 | Method for making food stuffing by yam |
| CN104351692A (en) * | 2014-11-28 | 2015-02-18 | 邱新航 | Method for preparing quick-frozen iron stick yam |
| CN108771099A (en) * | 2018-05-21 | 2018-11-09 | 赵荆江 | A kind of composition and its application method substituting preservative |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318666A (en) * | 2011-06-19 | 2012-01-18 | 徐州建华食品有限公司 | Method for making fresh yam |
-
2012
- 2012-06-16 CN CN2012101983275A patent/CN102696747A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318666A (en) * | 2011-06-19 | 2012-01-18 | 徐州建华食品有限公司 | Method for making fresh yam |
Non-Patent Citations (2)
| Title |
|---|
| 周成河等: "山药的加工利用", 《安徽农学通报》 * |
| 李春艳等: "速冻方便山药饼的生产工艺", 《安徽农业科学》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393041A (en) * | 2013-07-09 | 2013-11-20 | 李师民 | Method for making food stuffing by yam |
| CN104351692A (en) * | 2014-11-28 | 2015-02-18 | 邱新航 | Method for preparing quick-frozen iron stick yam |
| CN104351692B (en) * | 2014-11-28 | 2017-06-16 | 邱新航 | A kind of preparation method of quick-frozen iron rod yam |
| CN108771099A (en) * | 2018-05-21 | 2018-11-09 | 赵荆江 | A kind of composition and its application method substituting preservative |
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Application publication date: 20121003 |
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| WD01 | Invention patent application deemed withdrawn after publication |