CN103478647B - Manufacturing method for cheese baked sweet potatoes - Google Patents
Manufacturing method for cheese baked sweet potatoes Download PDFInfo
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- CN103478647B CN103478647B CN201310478226.8A CN201310478226A CN103478647B CN 103478647 B CN103478647 B CN 103478647B CN 201310478226 A CN201310478226 A CN 201310478226A CN 103478647 B CN103478647 B CN 103478647B
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 142
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 142
- 235000013351 cheese Nutrition 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 26
- 235000013372 meat Nutrition 0.000 claims abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 238000004904 shortening Methods 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 24
- 238000002360 preparation method Methods 0.000 claims description 13
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 10
- 239000000741 silica gel Substances 0.000 claims description 10
- 229910002027 silica gel Inorganic materials 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 102000002322 Egg Proteins Human genes 0.000 claims description 8
- 108010000912 Egg Proteins Proteins 0.000 claims description 8
- 235000013345 egg yolk Nutrition 0.000 claims description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 6
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract 5
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 210000003491 skin Anatomy 0.000 description 17
- 239000011265 semifinished product Substances 0.000 description 10
- 235000013305 food Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 241000207961 Sesamum Species 0.000 description 5
- 238000007493 shaping process Methods 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 239000011148 porous material Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 230000035800 maturation Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000010923 batch production Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000005611 electricity Effects 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 206010014561 Emphysema Diseases 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 206010027146 Melanoderma Diseases 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a manufacturing method for cheese baked sweet potatoes. The manufacturing method mainly comprises the following steps of 1, cleaning and baking the sweet potatoes; 2, adding an ingredient I into the sweet potato flesh, and uniformly stirring the ingredient I and the sweet potato meat under a vacuum condition, wherein the ingredient I is mainly selected from one or several of milk powder, cheese powder, shortening and white sugar; 3, backfilling into a mold, covering the bottom of the mold with sweet potato peels, and freezing the mold; 4, coating the surface with an ingredient II, and baking the product at the temperature of 200-260 DEG C for 3-16 minutes, wherein the ingredient II is mainly selected from one or several of the cheese powder, yolk liquid and milk. The cheese baked sweet potatoes manufactured by the method disclosed by the invention can be produced in batches and taste delicious.
Description
Technical field
The present invention relates to the preparation method of the baked sweet potato of a kind of Zhi Shi, belong to food processing field.
Background technology
Sweet potato has another name called Ipomoea batatas, pachyrhizus, 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.The baked sweet potato of Zhi Shi is with sweet potato, the baked food that cheese makes, and originates from Hong Kong, Macao, Guangzhou the earliest, and through updating, the taste of golden yellow look, the perfume (or spice) of baking, Ipomoea batatas and cheese has attracted numerous consumer.Especially now consumer focuses on the health of food, green, natural, so the bright sweet potato of cheese intimately gets up throughout the country.
The quality of sweet potato has a strong impact on the quality of the baked sweet potato of Zhi Shi, particularly affects mouthfeel.Though south China is the cradle of the baked sweet potato of Zhi Shi and main area of consumption, but southern sweet potato does not experience frost, southern climates has a narrow range of temperature sooner or later, rainwater is many, have a large amount of insect pest, sweet potato is mostly planted in the alluvial plain on seashore in addition, and ripe sweet potato sugariness is not high, moisture is more, often with saline taste, so make cheese, to stir-fry sweet potato before stewing preferably northern, as the sweet potato in Shandong, Hebei.But sweet potato condition of storage is harsh, there is requirement to humiture, aerobic anaerobic, store bad or the storage time is longer, easily make the sweet potato chaff heart, produce black spot, until to rot or dehydration is wilted, make the sweet potato of the preferred fresh maturation of the bright sweet potato of cheese.How to improve the quality of the baked sweet potato of Zhi Shi, mouthfeel, particularly how making good, that mouthfeel the is good baked sweet potato of Zhi Shi of quality in the non-mature period of sweet potato is problem demanding prompt solution.
Usually, the way of the bright sweet potato of cheese is as follows:
1. sweet potato is cleaned, toast about 1 hour, bake;
2. go to two, get meat, with cream or butter, white sugar, cheese stir;
3. be backfilled to sweet potato intracutaneous, do shaping by hand;
4. surface smear yolk, 200 DEG C of baking 5-6 minute.
There is a lot of problem in this way, not can manufacture, can not ensure the quality of the baked sweet potato of sesame scholar, particularly can not ensure mouthfeel.
Summary of the invention
In order to overcome the defect of prior art, one aspect of the invention provides the preparation method of the baked sweet potato of a kind of Zhi Shi, and described method mainly comprises the following steps:
Step one, cleans sweet potato, baking;
Step 2, gets under sweet potato meat adds batching one vacuum condition and stirs, and wherein batching one is mainly selected from one or more in milk powder, cheese's powder, shortening, white sugar;
Step 3, is backfilled in mould, and sweet potato skin is covered mold bottom, freezing;
Step 4, surface smear batching two, wherein batching two is mainly selected from one or more in cheese's powder, egg yolk liquid, milk, 200-260 DEG C of baking 3-16 minute.
Preferably, the baking of described step one is divided into three phases, wherein stage one 100-140 DEG C, 15-30 minute; Stage two 160-220 DEG C, 10-30 minute; Stage three 90-120 DEG C, 5-15 minute.
Preferably, described step 3, is backfilled in silica gel mould by sweet potato meat, and sweet potato skin also comprises the step of product being carried out to microwave disinfection, microwave disinfection temperature 160-200 DEG C, 5 minutes after pasting bottom.
Preferably, described microwave disinfection adopts tunnel microwave high-temperature sterilization.
Preferably, the freezing employing of described step 3 at-90--20 DEG C, quick-frozen in 20-60 minute.
Preferably, the mould in described step 3 uses silica gel mould.
Preferably, said method comprising the steps of:
Step one, cleans sweet potato, point three phases baking, wherein stage one 120 DEG C, 25 minutes; Stage 2 200 DEG C, 20 minutes; Stage 3 100 DEG C, 10 minutes;
Step 2, gets under sweet potato meat adds batching one vacuum condition and stirs, and wherein batching one is mainly selected from one or more in milk powder, cheese's powder, shortening, white sugar;
Step 3, is backfilled in silica gel mould, sweet potato skin is covered mold bottom, carries out tunnel microwave high-temperature sterilization, microwave disinfection temperature 180 DEG C, 5 minutes to product, at-30 DEG C, and quick-frozen in 40 minutes;
Step 4, surface smear batching two, wherein batching two is mainly selected from one or more in cheese's powder, egg yolk liquid, milk, and 220-240 DEG C is toasted 10 minutes.
The baked sweet potato of Zhi Shi prepared by the preparation method that the present invention provides the bright sweet potato of a kind of cheese on the other hand.
The oven cooking cycle sweet potato of prior art baking sweet potato is easy to the roasting paste of a sweet potato skin, this is because the temperature in baking box is too high, sweet potato is heated from outside to inside, and the inside does not also have well-done, and skin is just burned.Sweet potato is burned, and the proportion of goods damageds are larger, affects mouthfeel.If reduction temperature, it is oversize that slow fire bakes the time, and the cooking time of nearly 2 hours is difficult to accept.Baking according to the step one of method of the present invention is divided into three phases, wherein stage one 100-140 DEG C, 15-30 minute; Stage two 160-220 DEG C, 10-30 minute; Stage three temperature 90-120 DEG C, 5-15 minute.Sectional type bakes the sweet potato epidermis come generally can not be burned, decreases 30% loss, and economize on electricity 38%.
When after sweet potato baking maturation in prior art, be mixed among sweet potato mud by having air in sweet potato meat and batching whipping process, in addition in sweet potato, moisture is more, impact by Swelling Functions during sweet potato baking there will be much small pore, there is " caving in " in the baked sweet potato of the Zhi Shi that baking is gone out, has had a strong impact on the quality of producing.De-airing mixer is used to stir under vacuum conditions according to method of the present invention.Carry out not easily producing pore in the process of toasting after stirring under vacuum conditions, it is full that the cheese produced stir-fries sweet potato before stewing, can not Collapse Deformation again.
In prior art, sweet potato skin cuts into the shape of little bowl, and by the meat craft of sweet potato be stirred, to making dumplings, (but open-ended) is equally backfilled to sweet potato intracutaneous.Make the shape of a little meal bag, sprinkle one deck cheese powder above.But manual shear sweet potato skin, the more shaping meeting of manual backfill and cause the shape of the baked sweet potato of sesame scholar, not of uniform size.According to method of the present invention, sweet potato meat is injected software and eat silica gel mould.Again the sweet potato skin of normal size is covered mold bottom.Snap frozen afterwards.Treat the rear demoulding of complete deep colling, the semi-finished product that the unified cheese of shape, size stir-fries sweet potato before stewing just complete.Particularly cheese sweet potato can be prepared as semi-finished product according to method of the present invention, shaping rear snap frozen, realize batch production.The semi-finished product of the baked sweet potato of Zhi Shi can freezen protective about 1 year, namely can eat the baked sweet potato of Zhi Shi at any time throughout the year.Sweet potato with the north, as Shandong, Hebei the quality of being produced as well.The semi-finished product of cheese sweet potato can be made according to method of the present invention in the north, by Refrigerated Transport to various places, cheese can also be had in any season and stir-fry sweet potato before stewing.And after the quick-frozen of cheese's sweet potato, only need take out semi-finished product heating using microwave 5 minutes from refrigerator, sprinkle cheese to toast and just can produce for 8 minutes, save the Production Time of the baked sweet potato of sesame scholar so greatly, save manually, improve efficiency, the delicious food just can tasted in hotel before can enjoying at any time at home.And unified fine quality can be ensured.
Usually, in sweet potato mud once add the easy breed bacteria of batching of high protein, fat, sugar.Experiment proves, before quick-frozen, the unit clump count of the bright sweet potato of cheese is 4.5 ten thousand-6 ten thousand; Temporarily undergo no deterioration after quick-frozen, but can not preserve for a long time.According to method of the present invention after filling in, microwave disinfection is carried out to product, the microwave high-temperature sterilization of preferred tunnel, 105 ° of sterilizations in 5 minutes.Bacterium common is like this easy to knock out.After microwave disinfection, the unit clump count of the bright sweet potato of cheese is down within 150, well below the national standard of≤1000 clump counts.
Detailed description of the invention
The present invention is described in further detail below, can implement according to this with reference to description word to make those skilled in the art.
The preparation method of the baked sweet potato of embodiment 1, Zhi Shi, described method mainly comprises the following steps:
Step one, cleans sweet potato, baking;
Step 2, gets under sweet potato meat adds batching one vacuum condition and stirs, selection milk powder, cheese's powder, a shortening of wherein preparing burden;
Step 3, is backfilled in mould, and sweet potato skin is covered mold bottom, freezing;
Step 4, surface smear batching two, wherein batching two is mainly selected from egg yolk liquid, and 200 DEG C are toasted 12 minutes.
The preparation method of the baked sweet potato of embodiment 2, Zhi Shi, described method mainly comprises the following steps:
Step one, cleans sweet potato, point three phases baking, wherein stage one 130 DEG C, 15 minutes; Stage 2 180 DEG C, 25 minutes; Stage 3 110 DEG C, 8 minutes.；
Step 2, gets under sweet potato meat adds batching one vacuum condition and stirs, selection milk powder, cheese's powder, a shortening of wherein preparing burden;
Step 3, is backfilled in mould, and sweet potato skin is covered mold bottom, freezing;
Step 4, surface smear batching two, wherein batching two is selected from egg yolk liquid, and 200 DEG C are toasted 12 minutes.
The preparation method of the baked sweet potato of embodiment 3, Zhi Shi, described method mainly comprises the following steps:
Step one, cleans sweet potato, point three phases baking, wherein stage one 100 DEG C, 20 minutes; Stage 2 210 DEG C, 18 minutes; Stage 3 100 DEG C, 15 minutes.；
Step 2, gets under sweet potato meat adds batching one vacuum condition and stirs, selection milk powder, cheese's powder, a cocoa power of wherein preparing burden, cream;
Step 3, is backfilled in silica gel mould by sweet potato meat, and sweet potato skin carries out the step of microwave disinfection, microwave disinfection temperature 180 DEG C, 5 minutes after pasting bottom to product, at-30 DEG C, and quick-frozen in 40 minutes;
Step 4, surface smear batching two, two selection egg yolk liquid, mango pulp of wherein preparing burden, 250 DEG C are toasted 9 minutes.
Embodiment 4, method comprises the following steps:
Step one, cleans sweet potato, point three phases baking, wherein stage one 120 DEG C, 25 minutes; Stage 2 200 DEG C, 20 minutes; Stage 3 100 DEG C, 10 minutes;
Step 2, gets under sweet potato meat adds batching one vacuum condition and stirs, selection milk powder, cheese's powder, shortening, a white sugar of wherein preparing burden;
Step 3, is backfilled in silica gel mould, sweet potato skin is covered mold bottom, carries out tunnel microwave high-temperature sterilization, microwave disinfection temperature 180 DEG C, 5 minutes to product, at-30 DEG C, and quick-frozen in 40 minutes;
Step 4, surface smear batching two, wherein prepare burden two selection cheese powder, egg yolk liquid, milk, 220-240 DEG C is toasted 10 minutes.
The baked sweet potato of Zhi Shi made by embodiment 1-4 be can be mass-produced, and taste is all good.Delicate mouthfeel does not have crude fibre, annual mouthfeel and stay in grade.By Western-style method of baking and banking up with earth and the ingenious combination of Chinese traditional food sweet potato, create the sweet potato sweets that seller find everything fresh and new.
The oven cooking cycle sweet potato of prior art baking sweet potato is easy to the roasting paste of a sweet potato skin, this is because the temperature in baking box is too high, sweet potato is heated from outside to inside, and the inside does not also have well-done, and skin is just burned.Sweet potato is burned, and the proportion of goods damageds are larger, affects mouthfeel.If reduction temperature, it is oversize that slow fire bakes the time, and the cooking time of nearly 2 hours is difficult to accept.Baking according to the step one of method of the present invention is divided into three phases, wherein stage one 100-140 DEG C, 15-30 minute; Stage two 160-220 DEG C, 10-30 minute; Stage three temperature 90-120 DEG C, 5-15 minute.Sectional type bakes the sweet potato epidermis come generally can not be burned, decreases 30% loss, and economize on electricity 38%.
When after sweet potato baking maturation in prior art, be mixed among sweet potato mud by having air in sweet potato meat and batching whipping process, in addition in sweet potato, moisture is more, impact by Swelling Functions during sweet potato baking there will be much small pore, there is " caving in " in the baked sweet potato of the Zhi Shi that baking is gone out, has had a strong impact on the quality of producing.De-airing mixer is used to stir under vacuum conditions according to method of the present invention.Carry out not easily producing pore in the process of toasting after stirring under vacuum conditions, the bright sweet potato of the cheese produced is full, can not Collapse Deformation again.
In prior art, sweet potato skin cuts into the shape of little bowl, and by the meat craft of sweet potato be stirred, to making dumplings, (but open-ended) is equally backfilled to sweet potato intracutaneous.Make the shape of a little meal bag, sprinkle one deck cheese powder above.But manual shear sweet potato skin, the more shaping meeting of manual backfill and cause the shape of the baked sweet potato of sesame scholar, not of uniform size.According to method of the present invention, sweet potato meat is injected software and eat silica gel mould.Again the sweet potato skin of normal size is covered mold bottom.Snap frozen afterwards.Treat the rear demoulding of complete deep colling, the semi-finished product that the unified cheese of shape, size stir-fries sweet potato before stewing just complete.Particularly cheese sweet potato can be prepared as semi-finished product according to method of the present invention, shaping rear snap frozen, realize batch production.The semi-finished product of the baked sweet potato of Zhi Shi can freezen protective about 1 year, namely can eat the baked sweet potato of Zhi Shi at any time throughout the year.Sweet potato with the north, as Shandong, Hebei the quality of being produced as well.The semi-finished product of cheese sweet potato can be made according to method of the present invention in the north, by Refrigerated Transport to various places, cheese can also be had in any season and stir-fry sweet potato before stewing.And after the quick-frozen of cheese's sweet potato, only need take out semi-finished product heating using microwave 5 minutes from refrigerator, sprinkle cheese to toast and just can produce for 8 minutes, save the Production Time of the baked sweet potato of sesame scholar so greatly, save manually, improve efficiency, the delicious food just can tasted in hotel before can enjoying at any time at home.And unified fine quality can be ensured.
Usually, in sweet potato mud once add the easy breed bacteria of batching of high protein, fat, sugar.Experiment proves, before quick-frozen, the unit clump count of the baked sweet potato of Zhi Shi is 4.5 ten thousand-6 ten thousand; Temporarily undergo no deterioration after quick-frozen, but can not preserve for a long time.According to method of the present invention after filling in, microwave disinfection is carried out to product, the microwave high-temperature sterilization of preferred tunnel, 105 ° of sterilizations in 5 minutes.Bacterium common is like this easy to knock out.The unit clump count that after microwave disinfection, cheese stir-fries sweet potato before stewing is down within 150, well below the national standard of≤1000 clump counts.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment described.
Claims (6)
1. a preparation method for the baked sweet potato of sesame scholar, is characterized in that, described method mainly comprises the following steps:
Step one, cleans sweet potato, baking;
Step 2, gets under sweet potato meat adds batching one vacuum condition and stirs, and wherein batching one comprises cheese's powder, also comprises one or more in milk powder, shortening, white sugar;
Step 3, is backfilled in mould, and sweet potato skin is covered mold bottom, freezing;
Step 4, surface smear batching two, wherein batching two is mainly selected from one or more in cheese's powder, egg yolk liquid, milk, 200-260 DEG C of baking 3-16 minute;
Wherein, the baking of described step one is divided into three phases, wherein stage one 100-140 DEG C, 15-30 minute; Stage two 160-220 DEG C, 10-30 minute; Stage three 90-120 DEG C, 5-15 minute.
2. the preparation method of the baked sweet potato of Zhi Shi as claimed in claim 1, is characterized in that, described step 3, be backfilled in silica gel mould by sweet potato meat, sweet potato skin also comprises the step of product being carried out to microwave disinfection after pasting bottom, microwave disinfection temperature 160-200 DEG C, 5 minutes.
3. the preparation method of the baked sweet potato of Zhi Shi as claimed in claim 2, is characterized in that, described microwave disinfection adopts tunnel microwave high-temperature sterilization.
4. the preparation method of the baked sweet potato of Zhi Shi as claimed in claim 1, is characterized in that, the freezing employing of described step 3 at-90--20 DEG C, quick-frozen in 20-60 minute.
5. the preparation method of the baked sweet potato of Zhi Shi as claimed in claim 1, is characterized in that, the mould in described step 3 uses silica gel mould.
6. the preparation method of the baked sweet potato of Zhi Shi as claimed in claim 1, is characterized in that, said method comprising the steps of:
Step one, cleans sweet potato, point three phases baking, wherein stage one 120 DEG C, 25 minutes; Stage 2 200 DEG C, 20 minutes; Stage 3 100 DEG C, 10 minutes;
Step 2, gets under sweet potato meat adds batching one vacuum condition and stirs, and wherein batching one comprises cheese's powder, also comprises one or more in milk powder, shortening, white sugar;
Step 3, is backfilled in silica gel mould, sweet potato skin is covered mold bottom, carries out tunnel microwave high-temperature sterilization, microwave disinfection temperature 180 DEG C, 5 minutes to product, at-30 DEG C, and quick-frozen in 40 minutes;
Step 4, surface smear batching two, wherein batching two is mainly selected from one or more in cheese's powder, egg yolk liquid, milk, and 220-240 DEG C is toasted 10 minutes.
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| CN104855892A (en) * | 2015-04-29 | 2015-08-26 | 兴化市联富食品有限公司 | Preparation method of low-fat cheese-flavorrf puffed potatoes |
| CN104855879A (en) * | 2015-04-29 | 2015-08-26 | 兴化市联富食品有限公司 | Making method of cheese flavored puffing purple potatoes |
| CN106262151A (en) * | 2016-08-25 | 2017-01-04 | 湖南非你魔薯食品有限公司 | The manufacture method of quick-freezing Ipomoea batatas Lam. |
| CN106722017A (en) * | 2016-12-08 | 2017-05-31 | 福建圣恒食品有限公司 | A kind of quick-fried juice cheese potato ball and preparation method thereof |
| CN107692120A (en) * | 2017-08-23 | 2018-02-16 | 浙江农林大学 | The preparation method and product of one potato seed dumpling |
| CN109567096B (en) * | 2019-01-10 | 2022-07-19 | 山东省烟台市农业科学研究院 | Processing and eating method of 25 ice-baked tobacco potato |
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| CN100333664C (en) * | 2006-01-20 | 2007-08-29 | 张广军 | Iced roasted pachyrhizus and its preparation method |
| CN102919313A (en) * | 2012-10-25 | 2013-02-13 | 南京大地冷冻食品有限公司 | Method for making sweet potato egg tart |
| CN103053967B (en) * | 2013-02-06 | 2014-02-26 | 湖南农业大学 | Quick-frozen sweet potato conditioning product with roasted sweet potato flavor and processing method thereof |
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