CN103271312B - Production method of sweet potato slices - Google Patents
Production method of sweet potato slices Download PDFInfo
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- CN103271312B CN103271312B CN201310232253.7A CN201310232253A CN103271312B CN 103271312 B CN103271312 B CN 103271312B CN 201310232253 A CN201310232253 A CN 201310232253A CN 103271312 B CN103271312 B CN 103271312B
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Abstract
The invention provides a production method of sweet potato slices, which comprises the following steps: a soaking step: sweet potato slices are soaked in cool water at the temperature ranging from 0 to 6 DEG C, and are drained after soaking; a quick-freezing step: the sweet potato slices are placed in an environment of 0-15 DEG C for quick-freezing for 24-72 hours; and a frying step: the soaked sweet potato slices are fried in oil for twice to four times at a temperature ranging from 50 DEG C to 200 DEG C, the total time for frying is 6-20 min, later frying temperature is high than former frying temperature, and the sweet potato slices are drained after frying. The sweet potato slices produced through the method provided by the invention maintains nutrition of sweet potatoes without addition of additives and is suitable for long-period storage; and the sweet potato slices can be matched with various tastes while the sweet potatoes are crisp and delicious, so that the sweet potato slices have both nutrition and delicacy and is convenient to carry and store.
Description
Technical field
The present invention relates to a kind of foodstuff production method, particularly relate to the production method of a kind of ground sugar-preserved gourd.
Background technology
Pachyrhizus, also known as Ipomoea batatas, sweet potato, sweet potato etc., belongs to Convolvulaceae annual plant.To overgrow draft, long more than 2 meters, flat sleeping ground tiltedly on.Tool underground block root, block root spindle, crust khaki or aubergine.Leaf alternate, width egg shape, the 3-5 palm splits.Cyme armpit is raw, and petal sheet is little, bores shape, sepal Long Circle, Length discrepancy, corolla mitriform, infundibulate, and white is to aubergine.Capsule is avette or oblate, seed 1-4.Block root is starch material, edible, makes wine or makes feed.When 16th century, introduce China, the whole nation is widely cultivated.
Pachyrhizus has high nutritive value, and it is rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials, has the reputation of life prolonging food.There is the effect such as anticancer, cardioprotection, prevention pulmonary emphysema, diabetes, fat-reducing.Pachyrhizus is not only healthy food, the good medicine still got rid of illness.Compendium of Material Medica is recorded, effect that Ipomoea batatas has " qi-restoratives is weary, beneficial strength, strengthening the spleen and stomach, strong kidney yin "." Ipomoea batatas is steamed, cuts, shines, receives, and uses grain as, is called potato grain, makes the few disease of people's longevity." supplementary Amplifications of the Compendium of Materia Medica says, the bowl spares of Ipomoea batatas energy and blood, warm stomach, fertile the five internal organs." record learnt and pass on by golden potato " says that it has 6 kinds of medical values: control dysentery and diarrhea; Control wine sum heat to rush down; Control damp and hot and jaundice; Control seminal emission and gonorrhoea; Control the deficiency of blood and menstrual disorder; Control infantile malnutrition." Luchuan book on Chinese herbal medicine " is said, Ipomoea batatas can promote the production of body fluid to quench thirst, and controls pyreticosis thirsty.State-run cancer prevention research institution of Japan is to the vegetables rank having obvious anticarcinogenic effect, and wherein ripe Ipomoea batatas, raw Ipomoea batatas are come first and second position.U.S. biologist plucked instrument Schwarz professor isolates-kind to cry the active material of DHEA from Ipomoea batatas.This material injects and is used for cultivating cancer and carefully runs and in the white mouse body of feeding, found that these small white mouses are than general white mouse life 1/3 by he.U.S.'s university research finds, has-kind to cry the material of dehydrobenzene, also has-fixed effect to anti-curing cancers in Ipomoea batatas.
CN1502265A discloses a kind of method of processing dried sweet potato food, by five kinds of organic acids such as citric acid, phytic acid, lactic acid, propionic acid, acetic acid or its sodium salt, sylvite, magnesium salts form have sclerosis brittle, protect the production additive formulations that look puts the multiple comprehensive functions such as brown stain, regulable control pH value, antibacterial and mouldproof and reduction water activity, processing low sugar, high-moisture, without sulphur (or micro-sulphur) dried sweet potato food.But the preparation method of this kind of dried sweet potato comprises multiple additives and artificial color perhaps, is unfavorable for that people's is healthy.
CN101491322A again discloses a kind of processing method of honey dried sweet potato, and described method comprises through the ground sugar-preserved gourd of pretreatment or sweet potato pieces again through candied, decompression packaging, pasteurize and cooling processing rapidly.Although dried sweet potato prepared by this processing method does not have additive, kind taste is single, only has the dried sweet potato of honey taste to use the method, is not suitable for the processing of the dried sweet potato of other taste.
Summary of the invention
For the problems referred to above that prior art exists, the invention provides the production method of a kind of ground sugar-preserved gourd, can not add in additivated situation, retain the nutrition of pachyrhizus self and be suitable for long-time preservation, side by side sugar-preserved gourd has various different taste.
The present invention includes following technical scheme:
The present invention first aspect is to provide the production method of a kind of ground sugar-preserved gourd, wherein, comprises the following steps:
Soaking step: ground sugar-preserved gourd soaks in the cold water of temperature 0-6 DEG C, drains after having soaked;
Fast freezing step: ground sugar-preserved gourd puts into quick-frozen 24-72 hour under the environment of 0-15 DEG C;
Fry step: by the described ground sugar-preserved gourd through soaking in the oil of temperature 50-200 DEG C fried 2-4 time, fried total time is 6-20min, and rear secondary frying temperature is higher than previous frying temperature, fried complete after drain.
The production method of above-mentioned ground sugar-preserved gourd, wherein, also adds flavoring in soaking step or fry step.
The production method of above-mentioned ground sugar-preserved gourd, wherein, also comprised poach step before soaking step:
The production method of above-mentioned ground sugar-preserved gourd, wherein, in poach step sugar-preserved gourd poach to medium well.
The production method of above-mentioned ground sugar-preserved gourd, wherein, adds flavoring in poach step.
The production method of above-mentioned ground sugar-preserved gourd, wherein, flavoring be selected from comprise in cassia bark, dried orange peel, fennel, anise, salt, sugar, curry powder, tomato meal, chilli powder, barbecue powder, five-spice powder, plum powder, cumin powder, seafood powder, honey, catsup, mayonnaise, chutney, barbecue, cheese, condensed milk, vinegar, lemongrass, sesame oil, soy sauce, peppermint, lemon, mustard, cheese, sesame, brown sugar, tea powder and catechin any one or a few.
The production method of above-mentioned ground sugar-preserved gourd, wherein, deep-fat frying time is 3-10min each time.
The production method of above-mentioned ground sugar-preserved gourd, wherein, soak time 1-300s.
The production method of above-mentioned ground sugar-preserved gourd, wherein, also comprises packaging step.
The production method of above-mentioned ground sugar-preserved gourd, wherein, also comprises sterilization steps.
Second aspect of the present invention is to provide a kind of ground sugar-preserved gourd product, comprises the ground sugar-preserved gourd produced by any one method above-mentioned.
Ground sugar-preserved gourd product described in the present invention second aspect, wherein, can also ingredient bags be comprised, in ingredient bags in cassia bark, dried orange peel, fennel, anise, salt, sugar, curry powder, tomato meal, chilli powder, barbecue powder, five-spice powder, plum powder, cumin powder, seafood powder, honey, catsup, mayonnaise, chutney, barbecue, cheese, condensed milk, vinegar, lemongrass, sesame oil, soy sauce, peppermint, lemon, mustard, cheese, sesame, brown sugar, tea powder and catechin any one or a few.
The beneficial effect of technique scheme is:
This kind of ground sugar-preserved gourd and production method thereof, can not add in additivated situation, retain the nutrition of pachyrhizus self and be suitable for long-time preservation, the side by side sugar-preserved gourd of pachyrhizus palatable crisp can join various different taste, nutrition delicious food has concurrently, and is convenient for carrying, stores.
Detailed description of the invention
The production method of ground provided by the invention sugar-preserved gourd, include pre-treatment step, poach step, soaking step, fast freezing step, fry step, packaging step, sterilization steps, wherein, formula unique in main step is that pachyrhizus bar is with a kind of special tempting fragrance; Fried after immersion, fast freezing step, make ground sugar-preserved gourd appearance crisp, inner with chewing strength; Packaging step and sterilization steps enable ground sugar-preserved gourd preserve for a long time.
According to the ground sugar-preserved gourd that production method provided by the invention makes, raw material mainly comprises oil and pachyrhizus; Can also comprise in cassia bark, dried orange peel, fennel, anise, salt, sugar, curry powder, tomato meal, chilli powder, barbecue powder, five-spice powder, plum powder, cumin powder, seafood powder, honey, catsup, mayonnaise, chutney, barbecue, cheese, condensed milk, vinegar, lemongrass, sesame oil, soy sauce, peppermint, lemon, mustard, cheese, sesame, brown sugar, tea powder and catechin any one or a few.
According to the pachyrhizus bar of the explained hereafter of this uniqueness with a kind of special fragrance.
Content of the present invention is further illustrated below in conjunction with specific embodiment:
Embodiment 1
Pre-treatment step: selecting weight is the pachyrhizus that 2-4 jin is heavy, cleans pachyrhizus, peels, cleans, cuts into the ground sugar-preserved gourd that 1-3cm is wide, 1-3cm is high, 4-7cm is long;
Boil step: in water, put into pretreated ground sugar-preserved gourd and cassia bark, dried orange peel, fennel, anise, salt and sugar, the material content ratio of described cassia bark, dried orange peel, fennel, anise, salt and sugar is 1: (0.9-1.1): (0.7-1.1): (0.8-1.2): (8-30): between (3-13), temperature is 85-98 DEG C, and the time is 22-28 minute;
Soaking step: by the ground sugar-preserved gourd after boiling at the cold middle immersion 50-150s of temperature 3-6 DEG C, drain after having soaked;
Fast freezing step: ground sugar-preserved gourd puts into quick-frozen 24-36 hour under the environment of 0-5 DEG C;
Fry step: by the described ground sugar-preserved gourd through soaking fried 3min in the oil of temperature 65-80 DEG C, to put into again temperature after picking up be the oil of 85-130 DEG C fried total time is 6min, put into again the fried 2min of oil that temperature is 130-160 DEG C after picking up, fried complete after drain;
Add batching step: sprinkle curry powder in the dried sweet potato after draining, and stir with agitator
Packaging step: processed 2 times, decompression packaging;
Sterilization steps: cool rapidly after pasteurization 10min.
Embodiment 2
Pre-treatment step: selecting weight is the pachyrhizus that 3-5 jin is heavy, cleans pachyrhizus, peels, cleans, cuts into the ground sugar-preserved gourd that 2-3.5cm is wide, 1.5-3cm is high, 3.5-7.5cm is long;
Soaking step: pretreated ground sugar-preserved gourd is soaked 140-250s in the cold water of temperature 0-5 DEG C, drains after having soaked;
Fast freezing step: ground sugar-preserved gourd puts into quick-frozen 24-48 hour under the environment of 2-10 DEG C;
Fry step: by the described ground sugar-preserved gourd through soaking fried 8min in the oil of temperature 90-140 DEG C, cassia bark, dried orange peel, fennel and anise is put in oil, the ratio of described cassia bark, dried orange peel, fennel and anise is 1: (0.7-1.2): (0.8-1.1): between (0.9-1.2), to put into again temperature after picking up be the oil of 145-185 DEG C fried total time is 7min, fried complete after drain;
Packaging step: processed 2 times, puts into ingredient bags, containing catsup in ingredient bags, and decompression packaging;
Sterilization steps: cool rapidly after pasteurization 15min.
In this description, cold water can be water or mixture of ice and water.
Embodiment 3
Pre-treatment step: selecting weight is the pachyrhizus that 3-6 jin is heavy, cleans pachyrhizus, peels, cleans, cuts into the ground sugar-preserved gourd that 1.5-3.5cm is wide, 1.5-3.5cm is high, 4-7.5cm is long.
Soaking step: pretreated ground sugar-preserved gourd is soaked 140-250s in the cold water of temperature 0-5 DEG C, drains after having soaked; Put into cassia bark, dried orange peel, fennel and anise in water, the ratio of described cassia bark, dried orange peel, fennel and anise is 1: (0.7-1.3): (0.7-1.1): between (0.6-1.2).
Fast freezing step: ground sugar-preserved gourd puts into quick-frozen 24-72 hour under the environment of 5-15 DEG C;
Fry step: by the described ground sugar-preserved gourd through soaking fried 3min in the oil of temperature 70-85 DEG C, to put into again temperature after picking up be the oil of 90-105 DEG C fried total time is 3min, putting into again temperature after picking up is 110-130 DEG C of fried 3min, put into again after picking up temperature be 135-150 DEG C fried complete after drain.
Packaging step: processed 2 times, puts into ingredient bags, containing catsup in ingredient bags, and decompression packaging.
Sterilization steps: cool rapidly after pasteurization 15min.
The ground sugar-preserved gourd produced by method provided by the invention, can not add in additivated situation, retain the nutrition of pachyrhizus self and be suitable for long-time preservation, the side by side sugar-preserved gourd of pachyrhizus palatable crisp can join various different taste, nutrition delicious food has concurrently, and is convenient for carrying, stores.
Be described in detail specific embodiments of the invention above, but it is just as example, the present invention is not restricted to specific embodiment described above.To those skilled in the art, any equivalent modifications that the present invention is carried out and substituting also all among category of the present invention.Therefore, equalization conversion done without departing from the spirit and scope of the invention and amendment, all should contain within the scope of the invention.
Claims (6)
1. a production method for ground sugar-preserved gourd, is characterized in that, comprise the following steps:
Pre-treatment step: pachyrhizus cleaned, peels, clean again, be cut into ground sugar-preserved gourd;
Poach step: put into ground sugar-preserved gourd and cassia bark, dried orange peel, fennel, anise, salt and sugar in water, poach is to medium well, temperature is 85-98 DEG C, time is 22-28 minute, and the material content ratio of wherein said cassia bark, dried orange peel, fennel, anise, salt and sugar is 1: (0.9-1.1): (0.7-1.1): (0.8-1.2): (8-30): between (3-13);
Soaking step: ground sugar-preserved gourd soaks 50-150s in the cold water of temperature 3-6 DEG C, drains after having soaked;
Fast freezing step: ground sugar-preserved gourd puts into quick-frozen 24-36 hour under the environment of 0-5 DEG C;
Fry step: by the described ground sugar-preserved gourd through soaking in the oil of temperature 50-200 DEG C fried 2-4 time, deep-fat frying time is 3-10min each time, and fried total time is 6-20min, and rear secondary frying temperature is higher than previous frying temperature, fried complete after drain.
2. a production method for ground sugar-preserved gourd, is characterized in that, comprise the following steps:
Pre-treatment step: pachyrhizus cleaned, peels, clean again, be cut into ground sugar-preserved gourd;
Soaking step: ground sugar-preserved gourd soaks 140-250s in the cold water of temperature 0-5 DEG C, drains after having soaked;
Fast freezing step: ground sugar-preserved gourd puts into quick-frozen 24-48 hour under the environment of 2-10 DEG C;
Fry step: the described ground sugar-preserved gourd through soaking is exploded 2-4 time in the oil of temperature 50-200 DEG C, deep-fat frying time is 3-10min each time, fried total time is 6-20min, and rear time frying temperature is higher than previous frying temperature, cassia bark, dried orange peel, fennel and anise is put in oil, the ratio of described cassia bark, dried orange peel, fennel and anise is 1: (0.7-1.2): (0.8-1.1): between (0.9-1.2), fried complete after drain.
3. a production method for ground sugar-preserved gourd, is characterized in that, comprise the following steps:
Pre-treatment step: pachyrhizus cleaned, peels, clean again, be cut into ground sugar-preserved gourd;
Soaking step: ground sugar-preserved gourd soaks 140-250s in the cold water of temperature 0-5 DEG C, drain after having soaked, put into cassia bark, dried orange peel, fennel and anise in water, the ratio of described cassia bark, dried orange peel, fennel and anise is 1: (0.7-1.3): (0.7-1.1): between (0.6-1.2);
Fast freezing step: ground sugar-preserved gourd puts into quick-frozen 24-72 hour under the environment of 5-15 DEG C;
Fry step: by the described ground sugar-preserved gourd through soaking in the oil of temperature 50-200 DEG C fried 2-4 time, deep-fat frying time is 3-10min each time, and fried total time is 6-20min, and rear secondary frying temperature is higher than previous frying temperature, fried complete after drain.
4. the production method of the ground sugar-preserved gourd according to claim 1-3 any one, is characterized in that, also comprises packaging step or sterilization steps.
5. a method as described in claim 1-3 any one produce sugar-preserved gourd product.
6. sugar-preserved gourd product, is characterized in that according to claim 5ly, also comprises ingredient bags.
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| CN1091254A (en) * | 1993-02-25 | 1994-08-31 | 韩国刚 | A kind of oil-fried sweet potato slices with soft package and production method thereof |
| CN1257665A (en) * | 1998-12-20 | 2000-06-28 | 戚本政 | Fried-in-oil sweet potato chips |
| CN1132531C (en) * | 2000-03-20 | 2003-12-31 | 李东涛 | Production process of low-temperature vacuum potato chips |
| KR100607871B1 (en) * | 2000-11-08 | 2006-08-03 | 주식회사농심 | Process of preparing potato snack using raw potate |
| CN1387792A (en) * | 2002-06-13 | 2003-01-01 | 李东涛 | Production process of deep-fried potato chips |
| CN101669608B (en) * | 2009-10-13 | 2012-05-23 | 张利彬 | New technique for vacuum freezing and frying color potato chips and color sweet potato chips |
| CN102450608A (en) * | 2010-10-25 | 2012-05-16 | 常璟 | Method for processing dried sweet potatoes |
| CN102648741B (en) * | 2012-05-11 | 2013-08-14 | 张镰斧 | Method for preparing fried snack food at low temperature |
| CN102715479B (en) * | 2012-06-18 | 2014-02-05 | 河南省晨光实业有限公司 | Making method of yam chips |
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