CN103053967A - Quick-frozen sweet potato conditioning product with roasted sweet potato flavor and processing method thereof - Google Patents
Quick-frozen sweet potato conditioning product with roasted sweet potato flavor and processing method thereof Download PDFInfo
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- CN103053967A CN103053967A CN2013100476155A CN201310047615A CN103053967A CN 103053967 A CN103053967 A CN 103053967A CN 2013100476155 A CN2013100476155 A CN 2013100476155A CN 201310047615 A CN201310047615 A CN 201310047615A CN 103053967 A CN103053967 A CN 103053967A
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Abstract
The invention relates to a quick-frozen sweet potato conditioning product with a roasted sweet potato flavor. The quick-frozen sweet potato conditioning product comprises the following components in percentage by mass: 36.9-95.49% of baked sweet potato, 1-10% of white sugar, 1-10% of milk powder, 1-10% of anhydrous ghee, 0.5-3.0% of custard powder, 0.01-0.1% of edible essence and 1-30% of condiment. The invention further discloses a processing method of the quick-frozen sweet potato conditioning product with the roasted sweet potato flavor. The processing method comprises the following process flows: selecting; cleaning; reconditioning; baking; cutting, taking out fleshes, and removing skins; adding ingredients; mixing; forming; applying a skin; packaging; refrigerating; obtaining a semi-finished product; unfreezing; roasting; and obtaining a finished product. With the adoption of the processing method, industrial production can be satisfied, the nutrition and the flavor of a baked sweet potato can be adjusted, and a nutritive, safe, convenient and health-care quick-frozen sweet potato conditioning product with the roasted sweet potato flavor can be produced.
Description
Technical field
The present invention relates to a kind of quick-frozen conditioning goods, particularly relate to a kind of Ipomoea batatas quick-frozen conditioning goods and processing method thereof of baked batata local flavor.
Background technology
Ipomoea batatas claims again sweet Ipomoea batatas, taro, red Chinese yam, purple Chinese yam, sweet potato, sweet potato, sweet potato, pachyrhizus, line sweet potato, sweet potato, golden potato, yam, Zhu's potato, pillow potato, sweet potato etc.Ipomoea batatas herein refers to the piece root of Ipomoea batatas or purple potato.
The nutriment that contains multiple human body needs in the Ipomoea batatas.But per 500 gram Ipomoea batatas approximately heat production can 635 kilocalories, contain protein 11.5 grams, sugar 14.5 grams, fat 1 gram, 100 milligrams in phosphorus, 90 milligrams of calcium, iron 2 and restrain, and 0.5 milligram of carrotene, other contains vitamin B1, B2, C and niacin, linoleic acid etc.Wherein the content of vitamin B1, B2 is higher 6 times and 3 times than rice respectively.Particularly Ipomoea batatas contains abundant lysine, and rice, flour exactly lack lysine.
The record of the ancient literature such as Compendium of Material Medica, supplementary Amplifications of the Compendium of Materia Medica, Ipomoea batatas have the effect of " qi-restoratives is weary, beneficial strength, strengthening the spleen and stomach, strong kidney yin ", make people's " long-lived few disease ".Can also bowl spares and blood, warm stomach, fertile the five internal organs etc.The present age, " China's book on Chinese herbal medicine " said it: " it is sweet to distinguish the flavor of, and property is flat.Return spleen, kidney channel." " bowl spares and blood, nourishing generate fluid, wide stomach, defaecation are secret.Cure mainly edema due to deficiency of the spleen, sore swollen toxin, the dry constipation of intestines.”。
Some health-care effects that Ipomoea batatas has:
1, Ipomoea batatas has antitumaous effect
The nutriment that has most antitumaous effect in the diet is beta carotene (vitamin A precursor), vitamin C and folic acid, and three's content is all abundanter in Ipomoea batatas.A little Ipomoea batatas (about 2 is double) can provide the required vitamin C and the folic acid of about 50 micrograms every day of human body required vitamin A every day, 1/3rd amounts of 2 times of amounts; Wherein the content of dietary fiber is higher than one bowl of sowens.
Beta carotene and ascorbic antioxidation help to resist oxidative stress to the damage of inhereditary material DNA (DNA), play certain antitumaous effect.
Often eat Ipomoea batatas and help to keep the normal folate level of human body, folate content is crossed the low risk of cancer of can increasing to get in the body.The dietary fiber of high-load has the effect that promotes gastrointestinal peristalsis, Constipation and colorectal cancer in the Ipomoea batatas.
2, Ipomoea batatas is of value to heart
Ipomoea batatas is rich in potassium, beta carotene, folic acid, vitamin C and vitamin B6, and these 5 kinds of compositions all help angiocardiopathy preventing.Potassium helps the human body cell balance of fluid and electrolyte, keeps normal arterial pressure and cardiac function.
Beta carotene and vitamin C have the oxidation of lipotropism matter, effect that prevention of arterial is atherosis.Supplement of folic acid and vitamin B6 help to reduce homocysteine levels in the blood, and the latter can damage arteries, are the independent hazard factors of angiocardiopathy.
3, Ipomoea batatas prevention pulmonary emphysema
Zoopery of kansas, u.s.a university finds that vitamin a level is lower in the rat body of smoking, and pulmonary emphysema occur easily; The lung of smoking rats that vitamin A food is rich in the feed then pulmonary emphysema incidence of disease obviously reduces.Why more than some long-term smoker work to 90 year old but pulmonary emphysema do not occur, may enrich relevant with vitamin A content in their diet.The researcher advises that those smokers or involuntary smoker preferably eat of food such as the Ipomoea batatas of being rich in vitamin A every day, with the prevention pulmonary emphysema.
4, Ipomoea batatas has antidiabetic effect
The researcher of Japan find the diabetes obese rat on the feed after white 4 weeks of skin Ipomoea batatas, 6 weeks in the blood insulin level reduced respectively 26%, 60%; But and find the rising of blood sugar level behind the Ipomoea batatas establishment diabetes obese rat oral glucose; The feed Ipomoea batatas also can reduce the level of diabetes rat triglycerides and free fatty.
The white skin Ipomoea batatas of research prompting has certain antidiabetic effect.A clinical research of University Vienna Austria finds that the diabetes B patient is after taking white skin Ipomoea batatas extract, and its insulin sensitivity improves, and helps to control blood sugar.
Ipomoea batatas is used as a kind of dietotherapeutic by the nutritionist, food balanced in nutrition, and its heat only has 1/3rd of equivalent weight heat that rice produces, and fatty and cholesterol hardly.Often eating Ipomoea batatas is of value to health, and certain effect of weight reducing is arranged.
Ipomoea batatas is eaten raw crisp sweet, can replace fruit; Prepared food is sweet soft.It both can make staple food, can work as vegetables again.Steam, boil, fry in shallow oil, explode, eating method is numerous, once the dab hand culinary art, also can become delicacies on the seat.Also can process, produce the Ipomoea batatas goods.
Baked batata is the Ipomoea batatas goods that a kind of people like, existing baked batata is that one by one Ipomoea batatas is baked by easy roasting plant, now bake cash sale, health and safety are difficult to guarantee, yield poorly, especially can not carry out nutrition and local flavor adjustment to the Ipomoea batatas of baking, can't improve its nutrition and local flavor, thereby satisfy consumer's needs.
Summary of the invention
Technical problem to be solved by this invention is, not enough for prior art, a kind of Ipomoea batatas quick-frozen conditioning goods and processing method thereof of baked batata local flavor are provided, thereby satisfy industrial production, and can carry out nutrition and local flavor adjustment to the Ipomoea batatas of baking, produce the Ipomoea batatas quick-frozen conditioning goods of the baked batata local flavor of nutrition, safety, convenience, health care.
For solving the problems of the technologies described above, the invention provides a kind of Ipomoea batatas quick-frozen conditioning goods of baked batata local flavor, its each component mass percentage content is: Ipomoea batatas meat 36.9%-95.49%, the white sugar 1%-10% that bakes, milk powder 1%-10%, anhydrous butter 1%-10%, custard powder 0.5%-3.0%, flavoring essence 0.01%-0.1%, local flavor material 1%-30%.
For solving the problems of the technologies described above, the present invention also provides a kind of processing method of Ipomoea batatas quick-frozen conditioning goods of baked batata local flavor, and it comprises the following steps:
A. select: artificial selection is fit to the Ipomoea batatas of baking processing, rejects to rot and the Ipomoea batatas of diameter less than 3cm;
B. clean: use the fruit-vegetable cleaner with cleaning brush to clean Ipomoea batatas 2-5 minute that picks out;
C. finishing: spottiness on the epidermis of Ipomoea batatas after manually cleaning with the finishing knife finishing, rotten place, remove coring, and remove two head part of Ipomoea batatas;
D. bake: the Ipomoea batatas after the finishing, put into the baking machine that power is 3KW-5KW, in temperature is 160 ℃ of-280 ℃ of scopes, toasted 0.5 hour-2 hours;
E. cut, dig flesh open, prune skin: the Ipomoea batatas of baking is cut open from the centre with cutter, Ipomoea batatas meat is dug out, be placed in the clean container for subsequent use; And the sweet potato skin that cuts out Ipomoea batatas meat, be trimmed to certain shape;
F. batching: by the mass percent weighing of each component: Ipomoea batatas meat 36.9%-95.49%, the white sugar 1%-10% that bakes, milk powder 1%-10%, anhydrous butter 1%-10%, custard powder 0.5%-3.0%, flavoring essence 0.01%-0.1%, local flavor material 1%-30%, for subsequent use;
G. cut and mix: the Ipomoea batatas meat of weighing is put into cutmixer, make the 1000r/min of cutmixer elder generation-1800r/min move 1 minute-5 minutes, then other auxiliary materials of weighing slowly be added; Cutmixer 3000r/min-3800r/min is cut mixed 2 minutes-5 minutes, make at last cutmixer 1000r/min-1800r/min operation 1 minute-5 minutes, form Ipomoea batatas mud;
H. moulding: cutting the Ipomoea batatas mud of mixing, put into the casting machine hopper, put mould well, start casting machine, be molded into the product of definite shape;
I. lagging: the product surface of pruning good sweet potato skin and be attached to forming;
J. quick-frozen: the product behind the lagging is put into quick freezing repository, and quick-frozen 1 hour-3 hours makes product center temperature behind the lagging reach-18 ℃ and gets final product;
K. packing: the product that reaches-18 ℃ with the central temperature of vacuum packing machine after quick-frozen carries out vacuum packaging with packaging material;
L. cold storage: vacuum-packed product is put into freezer, namely get semi-finished product;
M. thaw: when needs are eaten, semi-finished product are taken out, used microwave thawing 2 minutes-6 minutes;
N. baking: coat honey and egg pulp in the surface of semi-finished of thawing, with microwave baking machine baking 3 minutes-8 minutes, take out, namely form the finished product that can eat.
In the above-mentioned processing method, prune out certain shape with certain mould when pruning sweet potato skin.
In the above-mentioned processing method, this anhydrous butter is wanted could add after the first heating for dissolving.
In the above-mentioned processing method, the mass ratio of this honey and egg pulp is 0.5-1:1.
In the above-mentioned processing method, note not broken skin during cleaning.
In above-mentioned conditioning goods and the processing method thereof, one or both in the nut that this local flavor material is powdery, bacterium algae, vegetables, the fruit.Such as, this local flavor material can be walnut, sea-tangle, mushroom, carrot, red date etc.So that the conditioning goods can have various local flavors, be fit to more people's taste like this, satisfy to a greater degree consumer demand.
In above-mentioned conditioning goods and the processing method thereof, this Ipomoea batatas meat is Ipomoea batatas meat or purple potato meat.
Compare with product with prior art, the beneficial effect that the present invention has is:
1, Ipomoea batatas quick-frozen conditioning goods and the processing method thereof of baked batata local flavor provided by the invention can be carried out suitability for industrialized production;
2, the Ipomoea batatas quick-frozen conditioning goods of baked batata local flavor provided by the invention, nutrition is more comprehensive, and its local flavor consumer Geng Yi accepts;
2, the Ipomoea batatas quick-frozen conditioning goods of baked batata local flavor provided by the invention, safer, convenient.
Description of drawings
Fig. 1 is the flow sheet of the Ipomoea batatas quick-frozen conditioning goods of baked batata local flavor of the present invention.
The specific embodiment
Embodiment 1:
A. select: artificial selection is fit to the Ipomoea batatas of baking processing, rejects to rot and the Ipomoea batatas of diameter less than 3cm;
B. clean: the Ipomoea batatas of using fruit-vegetable cleaner with cleaning brush to clean to pick out 2 minutes;
C. finishing: spottiness on the epidermis of Ipomoea batatas after manually cleaning with the finishing knife finishing, rotten place, remove coring, and remove two head part of Ipomoea batatas;
D. bake: the Ipomoea batatas after the finishing, put into the baking machine that power is 3KW, in temperature is 160 ℃ of scopes, toasted 0.5 hour;
E. cut, dig flesh open, prune skin: the Ipomoea batatas of baking is cut open from the centre with cutter, Ipomoea batatas meat is dug out, be placed in the clean container for subsequent use; And the sweet potato skin that cuts out Ipomoea batatas meat, be trimmed to certain shape (pruning out certain shape with certain mould when pruning sweet potato skin);
F. batching: by the mass percent weighing of each component: the purple potato meat 36.9% of baking, white sugar 1%, milk powder 1%, anhydrous butter 1%, custard powder 0.5%, flavoring essence 0.1%, local flavor material (present embodiment is selected walnut) 1%, for subsequent use;
G. cut and mix: the Ipomoea batatas meat of weighing is put into cutmixer, make the 1000r/min of cutmixer elder generation operation 1 minute minute, then other auxiliary materials of weighing are slowly added; Cutmixer 3000r/min is cut mix 2 minutes, make at last cutmixer 1000r/min operation 1 minute, form Ipomoea batatas mud;
H. moulding: cutting the Ipomoea batatas mud of mixing, put into the casting machine hopper, put mould well, start casting machine, be molded into the product of definite shape;
I. lagging: the product surface of pruning good sweet potato skin and be attached to forming;
J. quick-frozen: the product behind the lagging is put into quick freezing repository, and quick-frozen 1 hour makes product center temperature behind the lagging reach-18 ℃ and gets final product;
K. packing: the product that reaches-18 ℃ with the central temperature of vacuum packing machine after quick-frozen carries out vacuum packaging with packaging material;
L. cold storage: vacuum-packed product is put into freezer, namely get semi-finished product;
M. thaw: when needs are eaten, semi-finished product are taken out, used microwave thawing 2 minutes;
N. baking: coat honey and egg pulp (mass ratio of honey and egg pulp is 0.5:1) in the surface of semi-finished of thawing, with microwave baking machine baking 3 minutes, take out, namely form the finished product that can eat.
Embodiment 2:
A. select: artificial selection is fit to the Ipomoea batatas of baking processing, rejects to rot and the Ipomoea batatas of diameter less than 3cm;
B. clean: the Ipomoea batatas of using fruit-vegetable cleaner with cleaning brush to clean to pick out 2.5 minutes;
C. finishing: spottiness on the epidermis of Ipomoea batatas after manually cleaning with the finishing knife finishing, rotten place, remove coring, and remove two head part of Ipomoea batatas;
D. bake: the Ipomoea batatas after the finishing, put into the baking machine that power is 4KW, in temperature is 220 ℃ of scopes, toasted 0.75 hour;
E. cut, dig flesh open, prune skin: the Ipomoea batatas of baking is cut open from the centre with cutter, Ipomoea batatas meat is dug out, be placed in the clean container for subsequent use; And the sweet potato skin that cuts out Ipomoea batatas meat, be trimmed to certain shape;
F. batching: by the mass percent weighing of each component: the Ipomoea batatas meat 68.5% of baking, white sugar 5%, milk powder 5%, anhydrous butter 5%, custard powder 1%, flavoring essence 0.5%, local flavor material (present embodiment is selected sea-tangle) 15%, for subsequent use;
G. cut and mix: the Ipomoea batatas meat of weighing is put into cutmixer, make the 1400r/min of cutmixer elder generation operation 3 minutes, then other auxiliary materials of weighing are slowly added; Cutmixer 3400r/min is cut mix 3.5 minutes, make at last cutmixer 1400r/min(can move 3 minutes, form Ipomoea batatas mud;
H. moulding: cutting the Ipomoea batatas mud of mixing, put into the casting machine hopper, put mould well, start casting machine, be molded into the product of definite shape;
I. lagging: the product surface of pruning good sweet potato skin and be attached to forming;
J. quick-frozen: the product behind the lagging is put into quick freezing repository, and quick-frozen 2 hours makes product center temperature behind the lagging reach-18 ℃ and gets final product;
K. packing: the product that reaches-18 ℃ with the central temperature of vacuum packing machine after quick-frozen carries out vacuum packaging with packaging material;
L. cold storage: vacuum-packed product is put into freezer, namely get semi-finished product;
M. thaw: when needs are eaten, semi-finished product are taken out, used microwave thawing 4 minutes;
N. baking: coat honey and egg pulp (mass ratio of honey and egg pulp is 0.75:1) in the surface of semi-finished of thawing, with microwave baking machine baking 5.5 minutes, take out, namely form the finished product that can eat.
Embodiment 3:
A. select: artificial selection is fit to the Ipomoea batatas of baking processing, rejects to rot and the Ipomoea batatas of diameter less than 3cm;
B. clean: the Ipomoea batatas of using fruit-vegetable cleaner with cleaning brush to clean to pick out 5 minutes;
C. finishing: spottiness on the epidermis of Ipomoea batatas after manually cleaning with the finishing knife finishing, rotten place, remove coring, and remove two head part of Ipomoea batatas;
D. bake: the Ipomoea batatas after the finishing, put into the baking machine that power is 5KW, in temperature is 280 ℃ of scopes, toasted 2 hours;
E. cut, dig flesh open, prune skin: the Ipomoea batatas of baking is cut open from the centre with cutter, Ipomoea batatas meat is dug out, be placed in the clean container for subsequent use; And the sweet potato skin that cuts out Ipomoea batatas meat, be trimmed to certain shape;
F. batching: by the mass percent weighing of each component: the Ipomoea batatas meat 95.49% of baking, white sugar 10%, milk powder 10%, anhydrous butter 10%, custard powder 3.0%, flavoring essence 0.1%, local flavor material (present embodiment is selected carrot and red date) 30%, for subsequent use;
G. cut and mix: the Ipomoea batatas meat of weighing is put into cutmixer, make the 1800r/min of cutmixer elder generation operation 5 minutes, then other auxiliary materials of weighing are slowly added; Cutmixer 3800r/min is cut mix 5 minutes, make at last cutmixer 1800r/min(can move 5 minutes, form Ipomoea batatas mud;
H. moulding: cutting the Ipomoea batatas mud of mixing, put into the casting machine hopper, put mould well, start casting machine, be molded into the product of definite shape;
I. lagging: the product surface of pruning good sweet potato skin and be attached to forming;
J. quick-frozen: the product behind the lagging is put into quick freezing repository, and quick-frozen 3 hours makes product center temperature behind the lagging reach-18 ℃ and gets final product;
K. packing: the product that reaches-18 ℃ with the central temperature of vacuum packing machine after quick-frozen carries out vacuum packaging with packaging material;
L. cold storage: vacuum-packed product is put into freezer, namely get semi-finished product;
M. thaw: when needs are eaten, semi-finished product are taken out, used microwave thawing 6 minutes;
N. baking: coat honey and egg pulp (mass ratio of honey and egg pulp is 1:1) in the surface of semi-finished of thawing, with microwave baking machine baking 8 minutes, take out, namely form the finished product that can eat.
Claims (8)
1. the Ipomoea batatas quick-frozen conditioning goods of a baked batata local flavor, it is characterized in that its each component mass percentage content is: Ipomoea batatas meat 36.9%-95.49%, the white sugar 1%-10% that bakes, milk powder 1%-10%, anhydrous butter 1%-10%, custard powder 0.5%-3.0%, flavoring essence 0.01%-0.1%, local flavor material 1%-30%.
2. the Ipomoea batatas quick-frozen conditioning goods of baked batata local flavor according to claim 1 is characterized in that, this Ipomoea batatas meat is Ipomoea batatas meat or purple potato meat.
3. the Ipomoea batatas quick-frozen conditioning goods of baked batata local flavor according to claim 1 is characterized in that, one or both in the nut that this local flavor material is powdery, bacterium algae, vegetables, the fruit.
4. the processing method of the Ipomoea batatas quick-frozen conditioning goods of a baked batata local flavor is characterized in that, comprises the following steps:
A. select: artificial selection is fit to the Ipomoea batatas of baking processing, rejects to rot and the Ipomoea batatas of diameter less than 3cm;
B. clean: use the fruit-vegetable cleaner with cleaning brush to clean Ipomoea batatas 2-5 minute that picks out;
C. finishing: spottiness on the epidermis of Ipomoea batatas after manually cleaning with the finishing knife finishing, rotten place, remove coring, and remove two head part of Ipomoea batatas;
D. bake: the Ipomoea batatas after the finishing, put into the baking machine that power is 3KW-5KW, in temperature is 160 ℃ of-280 ℃ of scopes, toasted 0.5 hour-2 hours;
E. cut, dig flesh open, prune skin: the Ipomoea batatas of baking is cut open from the centre with cutter, Ipomoea batatas meat is dug out, be placed in the clean container for subsequent use; And the sweet potato skin that cuts out Ipomoea batatas meat, be trimmed to certain shape;
F. batching: by the mass percent weighing of each component: Ipomoea batatas meat 36.9%-95.49%, the white sugar 1%-10% that bakes, milk powder 1%-10%, anhydrous butter 1%-10%, custard powder 0.5%-3.0%, flavoring essence 0.01%-0.1%, local flavor material 1%-30%, for subsequent use;
G. cut and mix: the Ipomoea batatas meat of weighing is put into cutmixer, make the 1000r/min of cutmixer elder generation-1800r/min move 1 minute-5 minutes, then other auxiliary materials of weighing slowly be added; Cutmixer 3000r/min-3800r/min is cut mixed 2 minutes-5 minutes, make at last cutmixer 1000r/min-1800r/min move 1 minute-5 minutes, form Ipomoea batatas mud;
H. moulding: cutting the Ipomoea batatas mud of mixing, put into the casting machine hopper, put mould well, start casting machine, be molded into the product of definite shape;
I. lagging: the product surface of pruning good sweet potato skin and be attached to forming;
J. quick-frozen: the product behind the lagging is put into quick freezing repository, and quick-frozen 1 hour-3 hours makes product center temperature behind the lagging reach-18 ℃ and gets final product;
K. packing: the product that reaches-18 ℃ with the central temperature of vacuum packing machine after quick-frozen carries out vacuum packaging with packaging material;
L. cold storage: vacuum-packed product is put into freezer, namely get semi-finished product;
M. thaw: when needs are eaten, semi-finished product are taken out, used microwave thawing 2 minutes-6 minutes;
N. baking: coat honey and egg pulp in the surface of semi-finished of thawing, with microwave baking machine baking 3 minutes-8 minutes, take out, namely form the finished product that can eat.
5. the processing method of the Ipomoea batatas quick-frozen conditioning goods of baked batata local flavor according to claim 4 is characterized in that, prunes out certain shape with certain mould when pruning sweet potato skin.
6. the processing method of the Ipomoea batatas quick-frozen conditioning goods of baked batata local flavor according to claim 4 is characterized in that, this anhydrous butter is wanted could add after the first heating for dissolving.
7. the processing method of the Ipomoea batatas quick-frozen conditioning goods of baked batata local flavor according to claim 4 is characterized in that, the mass ratio of this honey and egg pulp is 0.5-1:1.
8. the processing method of the Ipomoea batatas quick-frozen conditioning goods of baked batata local flavor according to claim 4 is characterized in that, one or both in the nut that this local flavor material is powdery, bacterium algae, vegetables, the fruit.
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| CN103315248A (en) * | 2013-06-27 | 2013-09-25 | 荣成宏业实业有限公司 | Method for processing instant sweet potato food by using microwaves |
| CN103478647A (en) * | 2013-10-14 | 2014-01-01 | 江一苇 | Manufacturing method for cheese baked sweet potatoes |
| CN104082696A (en) * | 2014-06-27 | 2014-10-08 | 谈茁 | Method for processing quick-boiled sweet potatoes |
| CN104207061A (en) * | 2014-08-25 | 2014-12-17 | 王芳 | Method for making quick-cooking purple sweet potatoes |
| CN104256442A (en) * | 2014-10-09 | 2015-01-07 | 哈尔滨艾克尔食品科技有限公司 | Making method for pineapple and sweet potato pastries |
| CN104305074A (en) * | 2014-10-10 | 2015-01-28 | 哈尔滨艾克尔食品科技有限公司 | Making method of sesame and sweet potato dessert |
| CN104585676A (en) * | 2015-01-07 | 2015-05-06 | 赵云田 | Preparation process of baked sweet potato flavor food |
| CN105559025A (en) * | 2015-12-25 | 2016-05-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sweet potato sauce for frozen beverages and preparation method of sweet potato sauce |
| CN107183609A (en) * | 2017-06-09 | 2017-09-22 | 贵州金沙冠香坊调味食品有限公司 | The processing method of sweet potato ice intestines fillings and the sweet potato ice intestines containing the fillings and the processing method of the ice intestines |
| CN109043296A (en) * | 2018-07-22 | 2018-12-21 | 长沙供销食品有限公司 | A kind of production method of honey baked batata |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103315248A (en) * | 2013-06-27 | 2013-09-25 | 荣成宏业实业有限公司 | Method for processing instant sweet potato food by using microwaves |
| CN103478647A (en) * | 2013-10-14 | 2014-01-01 | 江一苇 | Manufacturing method for cheese baked sweet potatoes |
| CN104082696A (en) * | 2014-06-27 | 2014-10-08 | 谈茁 | Method for processing quick-boiled sweet potatoes |
| CN104207061A (en) * | 2014-08-25 | 2014-12-17 | 王芳 | Method for making quick-cooking purple sweet potatoes |
| CN104256442A (en) * | 2014-10-09 | 2015-01-07 | 哈尔滨艾克尔食品科技有限公司 | Making method for pineapple and sweet potato pastries |
| CN104305074A (en) * | 2014-10-10 | 2015-01-28 | 哈尔滨艾克尔食品科技有限公司 | Making method of sesame and sweet potato dessert |
| CN104585676A (en) * | 2015-01-07 | 2015-05-06 | 赵云田 | Preparation process of baked sweet potato flavor food |
| CN105559025A (en) * | 2015-12-25 | 2016-05-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sweet potato sauce for frozen beverages and preparation method of sweet potato sauce |
| CN105559025B (en) * | 2015-12-25 | 2019-04-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sweet potato paste and preparation method thereof for frozen |
| CN107183609A (en) * | 2017-06-09 | 2017-09-22 | 贵州金沙冠香坊调味食品有限公司 | The processing method of sweet potato ice intestines fillings and the sweet potato ice intestines containing the fillings and the processing method of the ice intestines |
| CN109043296A (en) * | 2018-07-22 | 2018-12-21 | 长沙供销食品有限公司 | A kind of production method of honey baked batata |
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| CN103053967B (en) | 2014-02-26 |
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