CN103719780A - Processing method of crispy purple sweet potatoes - Google Patents
Processing method of crispy purple sweet potatoes Download PDFInfo
- Publication number
- CN103719780A CN103719780A CN201310732931.6A CN201310732931A CN103719780A CN 103719780 A CN103719780 A CN 103719780A CN 201310732931 A CN201310732931 A CN 201310732931A CN 103719780 A CN103719780 A CN 103719780A
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- CN
- China
- Prior art keywords
- potato
- potato chips
- purple
- processing method
- purple sweet
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- 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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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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
Abstract
The invention discloses a processing method of crispy purple sweet potatoes, and belongs to the field of food processing. The processing method is characterized by comprising the following processes: selecting raw materials; cleaning purple sweet potatoes; slicing; rinsing; drying; roasting and puffing; and packaging to obtain the crispy purple sweet potatoes. With the adoption of the processing method, the problem that the purple sweet potato is difficultly stored for a long time is solved; the purple sweet potato processed by roasting and puffing has the characteristics of being unique in taste, fragrant, sweet and crispy, rich in nutrition, convenient to eat, easy to store and transport; the processing method is easy to operate and implement, and has a high economic benefit.
Description
Technical field
The present invention relates to a kind of food-processing method, especially relate to the processing method of the purple potato of a kind of crisp-fried.
Background technology
Purple sweet potato claims again purple potato, and potato meat is purple and except having the nutritional labeling of Ordinary Sweet Potatoes, is rich in anthocyanidin to darkviolet, has higher medical value, is a kind of desirable crop easy, dietotherapeutic of cultivating.
In purple potato, contain rich in protein, 18 kinds of amino acid that easily digested and absorb by human body, 8 kinds of vitamins such as vitamin C, B, A and more than the 10 kind of natural minerals prime element such as phosphorus, iron.Wherein iron and Se content are abundant.And selenium and iron are human body antifatigue, anti-ageing, the essential elements of enriching blood, particularly selenium is called as " anticancer king ", easily be absorbed by the body, can stay in serum, repair cardiac muscle, strengthen immunity of organisms, remove interior free yl, division and the growth of the synthetic and cancer cell of DNA in inhibition cancer cell, the generation of the carninomatosis such as prevention cancer of the stomach, liver cancer.Purple potato is rich in cellulose, can increase faecal volume, promotes enterogastric peristalsis, the mucus, pneumatosis and the putrefaction that in cleaning enteric cavity, are detained, and the noxious material in defecate and carcinogen, keep stool unimpeded, improves digestive tract environment, prevents the generation of enterogastric diseases.Purple potato contains the anthocyanidin that a large amount of medical values are high, and French scientist Maas chief strangles doctor and finds that anthocyanidin is natural potent free radical scavenger.Anthocyanidin has preventive and therapeutic action to 100 various diseases, is described as the seventh-largest essential nutrients after water, protein, fat, carbohydrate, vitamin, mineral matter.Anthocyanidin is the disease preventing and treating found at present, safeguard human health the most directly, the most effective, safest free radical scavenger, its ability of removing free radical is ascorbic 20 times, 50 times of vitamin E.Anthocyanidin has small molecule structure, is the material that only energy sees through blood-brain barrier removing free radical protection brain cell, can reduce the harm that antibiotic brings to human body simultaneously.
Purple sweet potato raw material is nutritious, and because it is difficult for Long-term Storage, conventionally directly edible, its economic worth is lower.With purple sweet potato, as the purple potato product of Raw material processing crisp-fried, can improve its economic worth.
Summary of the invention
The object of the invention is to solve that purple sweet potato easily goes mouldy, the problem of resistance to Long-term Storage not.
The present invention solves the technical scheme that its technical problem takes:
A processing method for the purple potato of crisp-fried, is characterized in that: adopt raw material selection, purple sweet potato, cleaning, section, rinsing, dry, roast the processing process of expanded, packing, finished product, concrete operation step is:
(1) clean: with clear water, repeatedly clean the stem piece of purple potato, thoroughly clean the silt foreign material that adhere on stem piece;
(2) section: purple potato is cut into the potato chips that thickness is 5-6mm with stainless steel knife;
(3) blanching: potato chips are placed in to boiling water blanching, when the color of potato chips is when turning in vain brown, pull out to drain, then spread on drying tray;
(4) dry: 62 ~ 65 ℃ of bake out temperatures, the water content of dried potato chips should be below 10%;
(5) roast expanded: when expanded, by being used for the oil of frying food that rustles, being placed in pot and being heated to 150 ~ 160 ℃, then potato chips are put into, stir-fry together with deep fat sand, in the process roasting, dry potato chips due to hurried be heated occur expanded, make potato chips become crisp, when potato chips, fry to, volume red by brown stain and increase, can take the dish out of the pot when the fragrance assailed one's nostrils, screen out oil sand wherein with sieve, be finished product after cooling;
(6) packing: adopt packaging for foodstuff.
Beneficial effect: the invention solves the not long keeping problem of purple sweet potato.Product has unique flavor, fragrant and sweet crisp, nutritious, instant, is easy to the features such as storing through roasting, after expanding processing, simple to operate, easy to implement, has good economic benefit.
The specific embodiment
embodiment 1:
A processing method for the purple potato of crisp-fried, main operational steps is:
(1) clean: with clear water, repeatedly clean the stem piece of purple potato, thoroughly clean the silt foreign material that adhere on stem piece;
(2) section: purple potato is cut into the potato chips that thickness is 6mm with stainless steel knife;
(3) blanching: potato chips are placed in to boiling water blanching, when the color of potato chips is when turning in vain brown, pull out to drain, then spread on drying tray;
(4) dry: 63 ℃ of bake out temperatures, the water content of dried potato chips should be below 9%;
(5) roast expanded: when expanded, by being used for the oil of frying food that rustles, being placed in pot and being heated to 180 ℃, then potato chips are put into, stir-fry together with deep fat sand, in the process roasting, dry potato chips due to hurried be heated occur expanded, make potato chips become crisp, when potato chips, fry to, volume red by brown stain and increase, can take the dish out of the pot when the fragrance assailed one's nostrils, screen out oil sand wherein with sieve, be finished product after cooling;
(6) packing: adopt packaging for foodstuff.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a processing method for the purple potato of crisp-fried, is characterized in that: adopt raw material selection, purple sweet potato, cleaning, section, rinsing, dry, roast the processing process of expanded, packing, finished product, concrete operation step is:
(1) clean: with clear water, repeatedly clean the stem piece of purple potato, thoroughly clean the silt foreign material that adhere on stem piece;
(2) section: purple potato is cut into the potato chips that thickness is 5-6mm with stainless steel knife;
(3) blanching: potato chips are placed in to boiling water blanching, when the color of potato chips is when turning in vain brown, pull out to drain, then spread on drying tray;
(4) dry: 62 ~ 65 ℃ of bake out temperatures, the water content of dried potato chips should be below 10%;
(5) roast expanded: when expanded, by being used for the oil of frying food that rustles, being placed in pot and being heated to 150 ~ 160 ℃, then potato chips are put into, stir-fry together with deep fat sand, in the process roasting, dry potato chips due to hurried be heated occur expanded, make potato chips become crisp, when potato chips, fry to, volume red by brown stain and increase, can take the dish out of the pot when the fragrance assailed one's nostrils, screen out oil sand wherein with sieve, be finished product after cooling;
(6) packing: adopt packaging for foodstuff.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310732931.6A CN103719780A (en) | 2013-12-27 | 2013-12-27 | Processing method of crispy purple sweet potatoes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310732931.6A CN103719780A (en) | 2013-12-27 | 2013-12-27 | Processing method of crispy purple sweet potatoes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103719780A true CN103719780A (en) | 2014-04-16 |
Family
ID=50444274
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310732931.6A Pending CN103719780A (en) | 2013-12-27 | 2013-12-27 | Processing method of crispy purple sweet potatoes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103719780A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104126780A (en) * | 2014-06-27 | 2014-11-05 | 王芳 | Sweet potato chip processing method |
| CN105029294A (en) * | 2015-08-10 | 2015-11-11 | 赵慧 | Manufacturing method of fragrant and crispy sliced lotus roots |
| CN105105048A (en) * | 2015-07-28 | 2015-12-02 | 葛昌富 | Crisp potato chip manufacturing method |
| CN105124485A (en) * | 2015-09-25 | 2015-12-09 | 南陵县襄荷产业协会 | Processing method of crispy purple sweet potato slices |
-
2013
- 2013-12-27 CN CN201310732931.6A patent/CN103719780A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 赖来展等: "《黑色食品加工工艺与配方》", 30 April 2001, 科学技术文献出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104126780A (en) * | 2014-06-27 | 2014-11-05 | 王芳 | Sweet potato chip processing method |
| CN105105048A (en) * | 2015-07-28 | 2015-12-02 | 葛昌富 | Crisp potato chip manufacturing method |
| CN105029294A (en) * | 2015-08-10 | 2015-11-11 | 赵慧 | Manufacturing method of fragrant and crispy sliced lotus roots |
| CN105124485A (en) * | 2015-09-25 | 2015-12-09 | 南陵县襄荷产业协会 | Processing method of crispy purple sweet potato slices |
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Legal Events
| 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: 20140416 |