CN102813160A - Processing method of dried sweet potato - Google Patents
Processing method of dried sweet potato Download PDFInfo
- Publication number
- CN102813160A CN102813160A CN2011102187019A CN201110218701A CN102813160A CN 102813160 A CN102813160 A CN 102813160A CN 2011102187019 A CN2011102187019 A CN 2011102187019A CN 201110218701 A CN201110218701 A CN 201110218701A CN 102813160 A CN102813160 A CN 102813160A
- Authority
- CN
- China
- Prior art keywords
- potato
- baking
- peeling
- sweet potato
- french fries
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a processing method of dried sweet potato. The processing method of the dried sweet potato comprises the steps of raw material selection, fresh sweet potato cleaning, peeling, strip cutting, immersion, slaking, and disc filling and baking. Compared with the prior art, the processing method disclosed in the invention enables the original characteristics of the sweet potato to be maintained by processing the fresh sweet potato to prepare the dried sweet potato, the essences of the a green food to be maintained through only peeling without powder preparation or drying in the sun, and no nuisance, no pollution, fresh color and softness of the dried sweet potato to be realized. So the dried sweet potato becomes soft dried sweet potato with the original nutritional components, and has the advantages of realization of instant eating after opening, suitableness for people of all ages, sweet taste, wetness, delicacy, maintenance of the activities and the healthcare effect of the sweet potato, maintenance of the low-sugar, low-heat and low-fat nutritional characteristics of the sweet potato, adaptation to the tastes of most people, convenient carrying, and convenient and fast eating.
Description
Technical field
The present invention relates to the processing method that a potato seed is done.
Background technology
China is the historical big country with more than 5000 year civilization, and long history has been created many outstanding cooking cultures, and potato class dish is exactly wherein a kind of.Ipomoea batatas is the characteristic resources in the agricultural industry, plants with a long historyly, and planting area is wide.The dietary fiber that contains high-quality in the Ipomoea batatas; It is one of dietary cellulosic source desirable in the food processing; China medical worker investigated the western centenarian's in Guangxi township in 2009; Find that this place long lived elder has a common feature, be accustomed to exactly eating Ipomoea batatas every day, in addition with it as staple food.It is not unique, but has its counterpart: it is Ipomoea batatas that 20 kinds of anticancer dishes that japanese national DKFZ announced in 2009 are arranged the umber one.The heat of Ipomoea batatas has only 1/3 of rice, is rich in cellulose and pectin, has the specific function that stops sugar to turn to fat, and Ipomoea batatas is a kind of desirable diet food.Point out eight big benefits in " it is many often to eat the Ipomoea batatas benefit " literary composition of " digest lengthens one's life " publication: for example prevent constipation, prevent cancer, prevent cardiovascular disease etc.Contain the little flavone compound of quantity in the Ipomoea batatas; Human body is had activity and health-care effect widely,, and be in the antitumaous effect of the food umber one in case by people's cognition along with Ipomoea batatas low sugar, low-heat, low-fat nutrition feature; The Ipomoea batatas product will be favourably welcome, and accept extensively.The Ipomoea batatas whole body is precious, and Ipomoea batatas piece root is processed into starch can be widely used in industries such as chemical and medicine industry, food, weaving, plastics, dyestuff.Traditional potato is dried to be to dry, and color becomes to turn black, and body is hard, and it is not convenient to eat;
Summary of the invention
The problem that the present invention will solve provides the processing method that a potato seed is done.
The processing method that the present invention's one potato seed is done, include in the procedure of processing: it is characterized in that including in the procedure of processing: a. material choice: selecting scarlet potato is raw material, requires smooth surface, the bright potato of surperficial crack-free vestige;
B. clean bright potato: clean bright potato with clear water, remove silt;
C. peeling: remove the Ipomoea batatas surface skin, keep potato body original shape;
D. slitting: the peeling potato that the Ipomoea batatas of peeling press below the 3cm keeps the potato original shape, not cutting, and the peeling potato more than the 3cm carries out slitting, and the slitting specification is width and thickness with 3cm; E. soak: the bright potato that will remove the peel behind the slitting immerses fermentation vat at normal temperatures;
F. slaking: the potato after will soaking is put into the slaking pot and is carried out poach;
G. sabot baking: cooling after the French fries of slaking are pulled out in the saucepan rapidly, the French fries of cooling slaking are put into barn carry out baking, carry out a large amount of hydrofuges when temperature reaches 65 ℃ during baking, get rid of humidity in the barn; After a large amount of moisture content are discharged; Keep the dehumidifying of uninterrupted baking and float amount, keeping finished product French fries moisture content is 25%, after the baking maturation; Put on the radiator-grid of getting ready potato is dried rapidly, let its natural heat dissipation cooling.
The processing method that the present invention's one potato seed is done, in procedure of processing, include: a. material choice: selecting scarlet potato is raw material, requires smooth surface, the bright potato of no concave-convex crack, no small holes caused by worms, no spot, surperficial crack-free vestige;
B. clean bright potato: clean bright potato with clear water, remove silt;
C. peeling: remove the Ipomoea batatas surface skin, peeling gets final product with the show potato human body, can not make Ipomoea batatas be whittled into groove during peeling, keeps potato body original shape;
D. slitting: the peeling potato that the Ipomoea batatas of peeling press below the 3cm keeps the potato original shape, not cutting, and the above peeling potato of 3cm carries out slitting, carries out suitable cutting during slitting, not crosscut, the slitting specification is width and thickness with 3cm;
E. soak: the bright potato that will remove the peel behind the slitting immerses fermentation vat at normal temperatures, and the time must not surpass two hours, and soak is that 200 kilograms in clear water restrains with edible salt 500;
F. slaking: the potato after will soaking is put into the slaking pot and is carried out poach, and the time is 15 minutes-25 minutes, degree of cureing into potato well done till;
G. sabot baking: after the French fries of slaking are pulled out in the saucepan rapidly, place on the draining apparatus of getting ready and cool off, be sure not to let it cool off naturally with the cold water cooling; The French fries of cooling slaking are arranged in the baking sieve, do not stack, at a distance from 0.5cm-1cm, the screen tray that installs French fries is put into barn carry out baking between every French fries; Carry out a large amount of hydrofuges when temperature reaches 65 ℃ during baking, get rid of humidity in the barn, after a large amount of moisture content are discharged, keep uninterrupted baking and float amount to dehumidify, until potato piece moisture content at 30% o'clock; At any time check, hold the baking effect, keep the French fries adult of baking soft, color and luster paddy is yellow; Potato body Huang is bright, unsuitable overdrying, and the mouthfeel softness is advisable, and keeping finished product French fries moisture content is 25%; After the baking maturation, put on the radiator-grid of getting ready potato is dried rapidly, let its natural heat dissipation cooling.
The present invention and prior art are to do with the potato that bright potato is processed into relatively, keep Ipomoea batatas original flavor characteristic, and only powder is not got in peeling, does not dry the essence that keeps pollution-free food, and be nuisanceless, pollution-free, color and luster is fresh, the potato body soft.The software potato that makes it to become ecosystem nutrition is done, and opening is just eaten, and is all-ages, distinguish the flavor of sweet, matter wet, good to eat, activity that the maintenance Ipomoea batatas has and health-care effect and Ipomoea batatas low sugar, low-heat, low-fat nutrition feature.Be adapted to most of people's taste, easy to carry, instant, quick.
The specific embodiment
The processing method that embodiment 1 one potato seeds are done, selecting scarlet potato is raw material for 100 kilograms, requires smooth surface, the bright potato of no concave-convex crack, no small holes caused by worms, no spot, surperficial crack-free vestige; Clean bright potato with clear water, remove silt; Remove the Ipomoea batatas surface skin, peeling gets final product with the show potato human body, can not make Ipomoea batatas be whittled into groove during peeling, keeps potato body original shape; The peeling potato that the Ipomoea batatas of peeling is pressed below the 3cm keeps the potato original shape, not cutting, and the above peeling potato of 3cm carries out slitting, carries out suitable cutting during slitting, not crosscut, the slitting specification is width and thickness with 3cm; Obtain 85 kilograms of bright French fries; The bright French fries of peeling behind the slitting are immersed fermentation vat at normal temperatures, and the time must not surpass two hours, and soak is that 400 kilograms in clear water is with 1 kilogram of edible salt; Potato after soaking is put into the slaking pot carry out poach, water consumption is that temperature reaches 500 kilograms of boiling water of 100 ℃ in the slaking pot, and the time is 20 minutes, degree of cureing into potato well done till; After the French fries of slaking are pulled out in the saucepan rapidly, place on the draining apparatus of getting ready and cool off, be sure not to let it cool off naturally with the cold water cooling; The French fries of cooling slaking are arranged in the baking sieve, do not stack, at a distance from 0.5cm-1cm, the screen tray that installs French fries is put into barn carry out baking between every French fries; Carry out a large amount of hydrofuges when temperature reaches 65 ℃ during baking, get rid of humidity in the barn, after a large amount of moisture content are discharged, keep uninterrupted baking and float amount to dehumidify, until potato piece moisture content at 30% o'clock; At any time check, hold the baking effect, keep the French fries adult of baking soft, color and luster paddy is yellow; Potato body Huang is bright, unsuitable overdrying, and the mouthfeel softness is advisable, and keeping finished product French fries moisture content is 25%; After the baking maturation, put on the radiator-grid of getting ready potato is dried rapidly, let its natural heat dissipation cooling, 25 kilograms of dried bars of finished product potato; Carry out classification by the dried bar length of potato, color and luster, carry out the vacuum soft body packaging.
The processing method that embodiment 2 one potato seeds are done, selecting scarlet potato is raw material for 50 kilograms, requires smooth surface, the bright potato of no concave-convex crack, no small holes caused by worms, no spot, surperficial crack-free vestige; Clean bright potato with clear water, remove silt; Remove the Ipomoea batatas surface skin, peeling gets final product with the show potato human body, can not make Ipomoea batatas be whittled into groove during peeling, keeps potato body original shape; The peeling potato that the Ipomoea batatas of peeling is pressed below the 3cm keeps the potato original shape, not cutting, and the above peeling potato of 3cm carries out slitting, carries out suitable cutting during slitting, not crosscut, the slitting specification is width and thickness with 3cm; Obtain 42 kilograms of bright French fries; The bright French fries of peeling behind the slitting are immersed fermentation vat at normal temperatures, and the time must not surpass two hours, and soak is that 200 kilograms in clear water is with edible salt 500 grams; Potato after soaking is put into the slaking pot carry out poach, water consumption is that temperature reaches 250 kilograms of boiling water of 100 ℃ in the slaking pot, and the time is 18 minutes, degree of cureing into potato well done till; After the French fries of slaking are pulled out in the saucepan rapidly, place on the draining apparatus of getting ready and cool off, be sure not to let it cool off naturally with the cold water cooling; The French fries of cooling slaking are arranged in the baking sieve, do not stack, at a distance from 0.5cm-1cm, the screen tray that installs French fries is put into barn carry out baking between every French fries; Carry out a large amount of hydrofuges when temperature reaches 65 ℃ during baking, get rid of humidity in the barn, after a large amount of moisture content are discharged, keep uninterrupted baking and float amount to dehumidify, until potato piece moisture content at 30% o'clock; At any time check, hold the baking effect, keep the French fries adult of baking soft, color and luster paddy is yellow; Potato body Huang is bright, unsuitable overdrying, and the mouthfeel softness is advisable, and keeping finished product French fries moisture content is 25%; After the baking maturation, put on the radiator-grid of getting ready potato is dried rapidly, let its natural heat dissipation cool off 12 kilograms of dried bars of finished product potato; Carry out classification by the dried bar length of potato, color and luster, carry out the vacuum soft body packaging.
The processing method that embodiment 3 one potato seeds are done, selecting scarlet potato is raw material for 25 kilograms, requires smooth surface, the bright potato of no concave-convex crack, no small holes caused by worms, no spot, surperficial crack-free vestige; Clean bright potato with clear water, remove silt; Remove the Ipomoea batatas surface skin, peeling gets final product with the show potato human body, can not make Ipomoea batatas be whittled into groove during peeling, keeps potato body original shape; The peeling potato that the Ipomoea batatas of peeling is pressed below the 3cm keeps the potato original shape, not cutting, and the above peeling potato of 3cm carries out slitting, carries out suitable cutting during slitting, not crosscut, the slitting specification is width and thickness with 3cm; Obtain 22 kilograms of bright French fries; The bright French fries of peeling behind the slitting are immersed fermentation vat at normal temperatures, and the time must not surpass two hours, and soak is that 100 kilograms in clear water is with edible salt 250 grams; Potato after soaking is put into the slaking pot carry out poach, water consumption is that temperature reaches 100 ℃ 120 kg boiling water in the slaking pot, and the time is 22 minutes, degree of cureing into potato well done till; After the French fries of slaking are pulled out in the saucepan rapidly, place on the draining apparatus of getting ready and cool off, be sure not to let it cool off naturally with the cold water cooling; The French fries of cooling slaking are arranged in the baking sieve, do not stack, at a distance from 0.5cm-1cm, the screen tray that installs French fries is put into barn carry out baking between every French fries; Carry out a large amount of hydrofuges when temperature reaches 65 ℃ during baking, get rid of humidity in the barn, after a large amount of moisture content are discharged, keep uninterrupted baking and float amount to dehumidify, until potato piece moisture content at 30% o'clock; At any time check, hold the baking effect, keep the French fries adult of baking soft, color and luster paddy is yellow; Potato body Huang is bright, unsuitable overdrying, and the mouthfeel softness is advisable, and keeping finished product French fries moisture content is 25%; After the baking maturation, put on the radiator-grid of getting ready potato is dried rapidly, let its natural heat dissipation cool off 6 kilograms of dried bars of finished product potato; Carry out classification by the dried bar length of potato, color and luster, carry out the vacuum soft body packaging.
Claims (2)
1. the processing method done of a potato seed, it is characterized in that including in the procedure of processing: a. material choice: selecting scarlet potato is raw material, requires smooth surface, the bright potato of surperficial crack-free vestige;
B. clean bright potato: clean bright potato with clear water, remove silt;
C. peeling: remove the Ipomoea batatas surface skin, keep potato body original shape;
D. slitting: the peeling potato that the Ipomoea batatas of peeling press below the 3cm keeps the potato original shape, not cutting, and the peeling potato more than the 3cm carries out slitting, and the slitting specification is width and thickness with 3cm;
E. soak: the bright potato that will remove the peel behind the slitting immerses fermentation vat at normal temperatures;
F. slaking: the potato after will soaking is put into the slaking pot and is carried out poach;
G. sabot baking: cooling after the French fries of slaking are pulled out in the saucepan rapidly, the French fries of cooling slaking are put into barn carry out baking, carry out a large amount of hydrofuges when temperature reaches 65 ℃ during baking, get rid of humidity in the barn; After a large amount of moisture content are discharged; Keep the dehumidifying of uninterrupted baking and float amount, keeping finished product French fries moisture content is 25%, after the baking maturation; Put on the radiator-grid of getting ready potato is dried rapidly, let its natural heat dissipation cooling.
2. the processing method of doing according to the described potato seed of claim 1; It is characterized in that including in the described procedure of processing: a. material choice: selecting scarlet potato is raw material; Require smooth surface, the bright potato of no concave-convex crack, no small holes caused by worms, no spot, surperficial crack-free vestige;
B. clean bright potato: clean bright potato with clear water, remove silt;
C. peeling: remove the Ipomoea batatas surface skin, peeling gets final product with the show potato human body, can not make Ipomoea batatas be whittled into groove during peeling, keeps potato body original shape;
D. slitting: the peeling potato that the Ipomoea batatas of peeling press below the 3cm keeps the potato original shape, not cutting, and the above peeling potato of 3cm carries out slitting, carries out suitable cutting during slitting, not crosscut, the slitting specification is width and thickness with 3cm;
E. soak: the bright potato that will remove the peel behind the slitting immerses fermentation vat at normal temperatures, and the time must not surpass two hours, and soak is that 200 kilograms in clear water restrains with edible salt 500;
F. slaking: the potato after will soaking is put into the slaking pot and is carried out poach, and the time is 15 minutes-25 minutes, degree of cureing into potato well done till;
G. sabot baking: after the French fries of slaking are pulled out in the saucepan rapidly, place on the draining apparatus of getting ready and cool off, be sure not to let it cool off naturally with the cold water cooling; The French fries of cooling slaking are arranged in the baking sieve, do not stack, at a distance from 0.5cm-1cm, the screen tray that installs French fries is put into barn carry out baking between every French fries; Carry out a large amount of hydrofuges when temperature reaches 65 ℃ during baking, get rid of humidity in the barn, after a large amount of moisture content are discharged, keep uninterrupted baking and float amount to dehumidify, until potato piece moisture content at 30% o'clock; At any time check, hold the baking effect, keep the French fries adult of baking soft, color and luster paddy is yellow; Potato body Huang is bright, unsuitable overdrying, and the mouthfeel softness is advisable, and keeping finished product French fries moisture content is 25%; After the baking maturation, put on the radiator-grid of getting ready potato is dried rapidly, let its natural heat dissipation cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102187019A CN102813160A (en) | 2011-07-29 | 2011-07-29 | Processing method of dried sweet potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102187019A CN102813160A (en) | 2011-07-29 | 2011-07-29 | Processing method of dried sweet potato |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102813160A true CN102813160A (en) | 2012-12-12 |
Family
ID=47297873
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102187019A Pending CN102813160A (en) | 2011-07-29 | 2011-07-29 | Processing method of dried sweet potato |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102813160A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055052A (en) * | 2013-03-21 | 2014-09-24 | 连城县福农食品有限公司 | Method for producing slitting and roasting-type dried sweet potato by taking purple potato as main raw material |
| CN105410769A (en) * | 2015-11-24 | 2016-03-23 | 湖南省核农学与航天育种研究所 | Processing method for preventing dried sweet potatoes from generating white spots |
| CN105795396A (en) * | 2016-04-08 | 2016-07-27 | 黄庆辉 | Method for making original-flavor sweet-potato chips |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006055089A (en) * | 2004-08-20 | 2006-03-02 | Mikado Nosan Kk | Method for roasting sugar-soaked product of sweet potato |
| CN101019630A (en) * | 2006-04-05 | 2007-08-22 | 山东省农业科学院作物研究所 | Process of producing purple preserved sweet potato with Jishu-18 sweet potato |
| CN101731412A (en) * | 2008-11-18 | 2010-06-16 | 汪平 | Method for making transparent preserved sweet potato |
| CN102028168A (en) * | 2010-11-24 | 2011-04-27 | 浙江工业大学 | Method for processing instant dried sweet potato |
| US20110104345A1 (en) * | 2007-11-20 | 2011-05-05 | Frito-Lay North America, Inc. | Method of reducing acrylamide by treating a food ingredient |
-
2011
- 2011-07-29 CN CN2011102187019A patent/CN102813160A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006055089A (en) * | 2004-08-20 | 2006-03-02 | Mikado Nosan Kk | Method for roasting sugar-soaked product of sweet potato |
| CN101019630A (en) * | 2006-04-05 | 2007-08-22 | 山东省农业科学院作物研究所 | Process of producing purple preserved sweet potato with Jishu-18 sweet potato |
| US20110104345A1 (en) * | 2007-11-20 | 2011-05-05 | Frito-Lay North America, Inc. | Method of reducing acrylamide by treating a food ingredient |
| CN101731412A (en) * | 2008-11-18 | 2010-06-16 | 汪平 | Method for making transparent preserved sweet potato |
| CN102028168A (en) * | 2010-11-24 | 2011-04-27 | 浙江工业大学 | Method for processing instant dried sweet potato |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055052A (en) * | 2013-03-21 | 2014-09-24 | 连城县福农食品有限公司 | Method for producing slitting and roasting-type dried sweet potato by taking purple potato as main raw material |
| CN105410769A (en) * | 2015-11-24 | 2016-03-23 | 湖南省核农学与航天育种研究所 | Processing method for preventing dried sweet potatoes from generating white spots |
| CN105795396A (en) * | 2016-04-08 | 2016-07-27 | 黄庆辉 | Method for making original-flavor sweet-potato chips |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104187401A (en) | Preparation method of whole highland barley grain cereals and complex cereals | |
| CN103222531B (en) | Preserved pumpkin and preparation method thereof | |
| KR101368917B1 (en) | Cereal grain production method using | |
| CN101978846A (en) | Method for preparing soft sweets by taking coarse food grains as raw materials | |
| CN103039924A (en) | Spicy Chinese allium black pickle and processing method thereof | |
| Aloys et al. | Traditional cassava foods in Burundi—A review | |
| CN102511782A (en) | Mushroom instant food and production method thereof | |
| KR101105591B1 (en) | Functional rice for blood sugar down and making method thereof | |
| CN101427775A (en) | Formulating method for nourishing unpounded rice squash rice-flour noodle foods | |
| CN103652639B (en) | Radix asparagi and platycodon grandiflorum healthcare rice crust | |
| CN105325951A (en) | Asparagus puffed food and preparation method | |
| CN102813160A (en) | Processing method of dried sweet potato | |
| CN101326977B (en) | Method for preparing buckwheat noodle | |
| KR102117490B1 (en) | Breads having figs and manufacturing method thereof | |
| CN104431229A (en) | Method for sugar-free sweetend roll | |
| CN103190561A (en) | Preparation method of multi-color and multi-flavor zongzi | |
| CN101756128A (en) | Method for processing edible celery paper | |
| CN100438770C (en) | Low sugar orange smell preserved pumpkin fruits and its preparing method | |
| CN107279428B (en) | Making method of ginger sugar purple sweet potato chips | |
| CN101061852A (en) | Method of cooking nutritious salted cabbage | |
| CN104323297A (en) | Defatted pig's feet and preparation method thereof | |
| CN109393320A (en) | A kind of preparation method of corn dehydrated food | |
| KR102022053B1 (en) | Manufacturing method for processed food using groung dried apple chips | |
| CN102754713A (en) | Manufacturing process of oat leaf tea | |
| KR20110126563A (en) | Method for preparing the bread comprising lotus root boiled in sugar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20121212 |