CN103504234A - Processing method for sweet potato cakes - Google Patents
Processing method for sweet potato cakes Download PDFInfo
- Publication number
- CN103504234A CN103504234A CN201210216159.8A CN201210216159A CN103504234A CN 103504234 A CN103504234 A CN 103504234A CN 201210216159 A CN201210216159 A CN 201210216159A CN 103504234 A CN103504234 A CN 103504234A
- Authority
- CN
- China
- Prior art keywords
- pumpkin
- processing method
- sweet potato
- ipomoea batatas
- steamed
- 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.)
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- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method for sweet potato cakes. The processing method comprises the following steps of (1) cleaning and peeling sweet potatoes, cutting the sweet potatoes into slices, peeling a pumpkin, hollowing out the pumpkin, putting the pumpkin into a pot, placing the sweet potatoes on the pumpkin, and cooking with an intensive fire for 20-30 minutes; (2) stirring the steamed sweet potatoes and the pumpkin into slurry, adding sticky rice powder, stirring and uniformly rolling the slurry and the sticky rice powder, then making a long round bar which is 15cm long and has the diameter of 3cm, and steaming the long round bar in a food steamer for 10-15 minutes; (3) taking out the steamed potato bar, cutting the steamed potato bar into small slices, baking the small slices and performing package in a sealed manner; and (4) taking out the cakes, putting into oil for slight frying, and taking out the sweet potato cakes which can be eaten. The method disclosed by the invention is easy to operate; the processed sweet potato cakes are rich in nutrition, have a unique flavor and are green health food suitable for people of all ages.
Description
Technical field
The present invention relates to the making of food, specifically a kind of processing method of sweet potato cake.
Background technology
Ipomoea batatas contains abundant starch, dietary fiber, carrotene, vitamin A, B, C, E and potassium, iron, copper, selenium, calcium etc. more than 10 plants trace element and linoleic acid etc., and nutritive value is very high, by nutritionists, is called the most balanced health food of nutrition.These substances keep blood vessel elasticity, very effective to control senility habitual constipation.Eat Ipomoea batatas and not only can not get fat, can lose weight on the contrary, vigorous and graceful, prevent inferior health, catharsis and toxin expelling.Every 100 grams of fresh sweet potatoes only, containing 0.2 gram of fat, produce 99 kilocalories of heat energy, are probably rice 1/3, are good low fat, low calorie food, can effectively stop carbohydrate to become fat again simultaneously, are conducive to fat-reducing, fitness.Ipomoea batatas contains a large amount of dietary fibers, in enteron aisle, cannot digestedly absorb, and can stimulate enteron aisle, strengthens and wriggles, and catharsis and toxin expelling, especially has good curative effect to atonic constipation.
Ipomoea batatas contains abundant sugar, cellulose and multivitamin nutrition, and wherein beta carotene, vitamin E and vitamin C are especially many.Particularly Ipomoea batatas contains abundant lysine, and rice, flour exactly lack lysine.Ipomoea batatas and rice and flour are mixed to be eaten, and can obtain Protein intake more comprehensively.But along with social development, the increase of people's life stress, people do not have the sufficient time to go the delicious Ipomoea batatas of special making or sweet potato cake so that often edible, very unfortunate at ordinary times.
Summary of the invention
The object of the present invention is to provide a kind of processing method of sweet potato cake, the sweet potato cake that can make busy people enjoy very easily to take nutritious Ipomoea batatas to be made as raw material.
Method provided by the invention operates according to the following steps:
(1) Ipomoea batatas is cleaned to peeling, cut into slices, then by pumpkin peeling, centre is emptied, and pumpkin is put into pot, Ipomoea batatas is placed on above pumpkin, big fire boiling 20-30 minutes;
(2) steamed Ipomoea batatas and pumpkin are stirred into mud shape, add glutinous rice flour to stir, knead, be then twisted into long 15 centimetres, oval of 3 centimetres of diameters, then put and in food steamer, steam 10-15 minute;
(3) steamed French fries are taken out and cut into pieces, after drying, pack;
(4) cake sheet is taken out and put into oil slightly fried once taking-up, i.e. edible.
The mass ratio of above-mentioned processing method Raw Ipomoea batatas and pumpkin is 1:1.
The glutinous rice flour adding in above-mentioned processing method and the mass ratio of Ipomoea batatas are 1:2.
Inventor points out: the sweet potato cake sheet that adopts this processing method can produce once more, sealing is preserved, as long as wanting to put into when edible oil, slightly fried can to obtain color and luster once tempting, tender with a crispy crust, sweet good to eat sweet potato cake, solve people busy at ordinary times, can not often make the edible problem of sweet potato cake.
The inventive method is simple to operate, and the sweet potato cake of processing is nutritious, unique flavor, be suit the taste of both old and young green health care food.
The specific embodiment
Embodiment 1
Sweet potato cake is processed as follows:
(1) 10kg Ipomoea batatas is cleaned to peeling, cut into slices, then by the peeling of 10kg pumpkin, centre is emptied, and pumpkin is put into pot, Ipomoea batatas is placed on above pumpkin, big fire boiling 20 minutes;
(2) steamed Ipomoea batatas and pumpkin are stirred into mud shape, add 5kg glutinous rice flour to stir, knead, be then twisted into long 15 centimetres, oval of 3 centimetres of diameters, then put in food steamer and steam 15 minutes;
(3) steamed French fries are taken out and cut into pieces, after drying, pack;
(4) cake sheet is taken out and put into oil slightly fried once taking-up, i.e. edible.
Embodiment 2
Sweet potato cake is processed as follows:
(1) 8kg Ipomoea batatas is cleaned to peeling, cut into slices, then by the peeling of 8kg pumpkin, centre is emptied, and pumpkin is put into pot, Ipomoea batatas is placed on above pumpkin, big fire boiling 30 minutes;
(2) steamed Ipomoea batatas and pumpkin are stirred into mud shape, add 4kg glutinous rice flour to stir, knead, be then twisted into long 15 centimetres, oval of 3 centimetres of diameters, then put in food steamer and steam 10 minutes;
(3) steamed French fries are taken out and cut into pieces, after drying, pack;
(4) cake sheet is taken out and put into oil slightly fried once taking-up, i.e. edible.
Claims (3)
1. the processing method of sweet potato cake, is characterized in that it comprises the following steps:
(1) Ipomoea batatas is cleaned to peeling, cut into slices, then by pumpkin peeling, centre is emptied, and pumpkin is put into pot, Ipomoea batatas is placed on above pumpkin, big fire boiling 20-30 minutes;
(2) steamed Ipomoea batatas and pumpkin are stirred into mud shape, add glutinous rice flour to stir, knead, be then twisted into long 15 centimetres, oval of 3 centimetres of diameters, then put and in food steamer, steam 10-15 minute;
(3) steamed French fries are taken out and cut into pieces, after drying, pack;
(4) cake sheet is taken out and put into oil slightly fried once taking-up, i.e. edible.
2. the processing method of sweet potato cake as claimed in claim 1, the mass ratio that it is characterized in that described processing method Raw Ipomoea batatas and pumpkin is 1:1.
3. the processing method of sweet potato cake as claimed in claim 1, is characterized in that the glutinous rice flour that adds in described processing method and the mass ratio of Ipomoea batatas are 1:2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210216159.8A CN103504234A (en) | 2012-06-28 | 2012-06-28 | Processing method for sweet potato cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210216159.8A CN103504234A (en) | 2012-06-28 | 2012-06-28 | Processing method for sweet potato cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103504234A true CN103504234A (en) | 2014-01-15 |
Family
ID=49888089
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210216159.8A Pending CN103504234A (en) | 2012-06-28 | 2012-06-28 | Processing method for sweet potato cakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103504234A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738452A (en) * | 2015-03-29 | 2015-07-01 | 陶峰 | Production process of potato and pumpkin cake |
| CN106666033A (en) * | 2016-12-02 | 2017-05-17 | 天津科技大学 | High-fiber sweet potato leisure food and preparation method thereof |
| CN109645413A (en) * | 2019-01-30 | 2019-04-19 | 郑福真 | A kind of passion fruit digua fig fruit cake slice and its processing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101978846A (en) * | 2010-09-30 | 2011-02-23 | 詹良解 | Method for preparing soft sweets by taking coarse food grains as raw materials |
| CN102048087A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Preparation method of sweet potato and pumpkin cakes |
| CN102754786A (en) * | 2012-06-21 | 2012-10-31 | 安徽夏星食品有限公司 | Purple yam tablet and making method thereof |
-
2012
- 2012-06-28 CN CN201210216159.8A patent/CN103504234A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048087A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Preparation method of sweet potato and pumpkin cakes |
| CN101978846A (en) * | 2010-09-30 | 2011-02-23 | 詹良解 | Method for preparing soft sweets by taking coarse food grains as raw materials |
| CN102754786A (en) * | 2012-06-21 | 2012-10-31 | 安徽夏星食品有限公司 | Purple yam tablet and making method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738452A (en) * | 2015-03-29 | 2015-07-01 | 陶峰 | Production process of potato and pumpkin cake |
| CN106666033A (en) * | 2016-12-02 | 2017-05-17 | 天津科技大学 | High-fiber sweet potato leisure food and preparation method thereof |
| CN109645413A (en) * | 2019-01-30 | 2019-04-19 | 郑福真 | A kind of passion fruit digua fig fruit cake slice and its processing method |
| CN109645413B (en) * | 2019-01-30 | 2022-04-22 | 郑福真 | Passion fruit and sweet potato cake slices and processing method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140115 |