CN103734644A - Preparation method of sweet potato food - Google Patents
Preparation method of sweet potato food Download PDFInfo
- Publication number
- CN103734644A CN103734644A CN201310696204.9A CN201310696204A CN103734644A CN 103734644 A CN103734644 A CN 103734644A CN 201310696204 A CN201310696204 A CN 201310696204A CN 103734644 A CN103734644 A CN 103734644A
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- Prior art keywords
- sweet potato
- preparation
- cobblestone
- boiling container
- raw material
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- Pending
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 47
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000013305 food Nutrition 0.000 title claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 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 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000008159 sesame oil Substances 0.000 claims abstract description 5
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 238000009835 boiling Methods 0.000 claims description 32
- 239000002994 raw material Substances 0.000 claims description 17
- 235000004443 Ricinus communis Nutrition 0.000 claims description 10
- 239000000945 filler Substances 0.000 claims description 9
- 230000029087 digestion Effects 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 2
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 2
- 240000006394 Sorghum bicolor Species 0.000 claims description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 2
- 239000011425 bamboo Substances 0.000 claims description 2
- 229910001220 stainless steel Inorganic materials 0.000 claims description 2
- 239000010935 stainless steel Substances 0.000 claims description 2
- 239000010902 straw Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 238000003892 spreading Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 3
- 239000004472 Lysine Substances 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 230000035568 catharsis Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 210000002919 epithelial cell Anatomy 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 244000010262 apichu Species 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000002650 habitual effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000021075 protein intake Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/10—Securing foodstuffs on a non-edible supporting member
-
- 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
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a preparation method for volume production of a sweet potato food. The method comprises the following steps: firstly, cutting sweet potatoes into rectangular strips for later use after washing by water; mixing water, pepper, fresh onions, garlic, fresh ginger blocks, white sugar, soybean sauce, sesame oil and cooking wine and then preparing into auxiliary materials; putting cobblestones into a cooking container; filling the cobblestones with the auxiliary materials; flatly placing a screen grate on the cobblestones; spreading the cut sweet potato materials on the screen grate; covering with a cooking container lid; heating the cooking container to cook, and then naturally cooling to room temperature; taking out the cooked sweet potatoes; and carrying out vacuum packaging on a filling production line. By adopting the preparation method, the nutrient value of the sweet potatoes is well kept, the preparation method is simple and low in preparation cost, and the product is good in taste, abundant in nutrient, convenient to carry in travel, and beneficial to health of a human body.
Description
Technical field
The invention belongs to food processing technology field, the preparation method of a kind of sweet potato food can be mass of specific design.
Background technology
Ipomoea batatas, has another name called sweet potato, sweet potato, sweet potato, pachyrhizus, sweet potato, line sweet potato, sweet potato, golden potato, yam, Zhu's potato, pillow potato etc.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.With regard to overall nutrition, Ipomoea batatas is the outstanding person in grain and vegetables.
The lysine that Ipomoea batatas contains, more much higher than rice, fine flour, also contain very abundant carrotene, can impel epithelial cell normal mature, suppress epithelial cell abnormal differentiation, elimination has the oxygen radical of carcinogenesis, stops the combined with protein in carcinogenic substance and nucleus, promotes body immunity to strengthen.
Summary of the invention
The object of the invention is to overcome the shortcoming that prior art exists, seek a kind ofly to take sweet potato and through digesting technoloy processing, make the preparation method of the General Foods Corporation of being convenient to batch production as raw material, change the edible traditional boiling method of method, boiling filler is carried out to scientific formula, make sweet potato make can General Foods Corporation's kind product.
For reaching this object, the present invention adopts following processing method:
A preparation method for sweet potato food, comprises following step:
(1) raw material cutting: cut growth 5-6cm after raw material sweet potato is cleaned with clear water, wide 2-3cm, the rectangle strip of thick 2-3cm is standby;
(2) filler is mixed: boiling filler major ingredient used is cobblestone; Auxiliary material comprises water, Chinese prickly ash, fresh green onion, garlic, fresh ginger piece, white sugar, soy sauce, sesame oil and cooking wine, and wherein water is 40-45 weight portion, and other auxiliary materials are 1 weight portion, after mixing, forms auxiliary material;
(3) raw material installs additional: select boiling container, in 1/3 space, aerial bottom in boiling container, load full cobblestone, again auxiliary material poured in cobblestone and make its surface parallel, on cobblestone end face top, keep flat sieve castor, the sweet potato raw material of well cutting is laid in to sieve castor top, keep flat layer 2-3, build boiling container lid;
(4) thermophilic digestion: hot digestion container, boiling container is warmed up at 105-110 ℃, continue 15-16 minute;
(5) cooling packing: boiling container is naturally cooled to room temperature, open boiling container lid, sweet potato is taken out to and carries out vacuum packaging on filling production lines.
Further, the cobblestone that the average diameter of described cobblestone is 6-7cm.
Further, described boiling container is stainless steel.
Further, described sieve castor material is bamboo or sorghum stalk straw.
The present invention compares with the method for traditional making sweet potato food, not only well kept the nutritive value of sweet potato, and preparation method is simple, and preparation cost is low, and products taste is good, nutritious, is convenient to trip tourism and carries, useful to health.
The specific embodiment
Below by concrete example, the present invention is further elaborated.
Embodiment 1:
(1) raw material cutting: cut growth 5cm after raw material sweet potato is cleaned with clear water, wide 2cm, the rectangle strip of thick 2cm is standby;
(2) filler is mixed: boiling filler major ingredient used is cobblestone; Auxiliary material comprises water, Chinese prickly ash, fresh green onion, garlic, fresh ginger piece, white sugar, soy sauce, sesame oil and cooking wine, and wherein water is 40 weight portions, and other auxiliary materials are 1 weight portion, after mixing, forms auxiliary material;
(3) raw material installs additional: select boiling container, in 1/3 space, aerial bottom in boiling container, load full cobblestone, again auxiliary material poured in cobblestone and make its surface parallel, on cobblestone end face top, keep flat sieve castor, the sweet potato raw material of well cutting is laid in to sieve castor top, keep flat 2 layers, build boiling container lid;
(4) thermophilic digestion: hot digestion container, boiling container is warmed up at 105 ℃, continue 15 minutes;
(5) cooling packing: boiling container is naturally cooled to room temperature, open boiling container lid, sweet potato is taken out to and carries out vacuum packaging on filling production lines.
Embodiment 2:
(1) raw material cutting: cut growth 6cm after raw material sweet potato is cleaned with clear water, wide 3cm, the rectangle strip of thick 3cm is standby;
(2) filler is mixed: boiling filler major ingredient used is cobblestone; Auxiliary material comprises water, Chinese prickly ash, fresh green onion, garlic, fresh ginger piece, white sugar, soy sauce, sesame oil and cooking wine, and wherein water is 45 weight portions, and other auxiliary materials are 1 weight portion, after mixing, forms auxiliary material;
(3) raw material installs additional: select boiling container, in 1/3 space, aerial bottom in boiling container, load full cobblestone, again auxiliary material poured in cobblestone and make its surface parallel, on cobblestone end face top, keep flat sieve castor, the sweet potato raw material of well cutting is laid in to sieve castor top, keep flat 3 layers, build boiling container lid;
(4) thermophilic digestion: hot digestion container, boiling container is warmed up at 110 ℃, continue 16 minutes;
(5) cooling packing: boiling container is naturally cooled to room temperature, open boiling container lid, sweet potato is taken out to and carries out vacuum packaging on filling production lines.
The present invention compares with the method for traditional making sweet potato food, not only well kept the nutritive value of sweet potato, and preparation method is simple, and preparation cost is low, and products taste is good, nutritious, is convenient to trip tourism and carries, useful to health.
Know-why of the present invention has below been described in conjunction with specific embodiments.These are described is in order to explain principle of the present invention, and can not be interpreted as by any way limiting the scope of the invention.Explanation based on herein, those skilled in the art does not need to pay performing creative labour can associate other specific embodiment of the present invention, within these modes all will fall into protection scope of the present invention.
Claims (4)
1. a preparation method for sweet potato food, is characterized in that comprising following step:
(1) raw material cutting: cut growth 5-6cm after raw material sweet potato is cleaned with clear water, wide 2-3cm, the rectangle strip of thick 2-3cm is standby;
(2) filler is mixed: boiling filler major ingredient used is cobblestone; Auxiliary material comprises water, Chinese prickly ash, fresh green onion, garlic, fresh ginger piece, white sugar, soy sauce, sesame oil and cooking wine, and wherein water is 40-45 weight portion, and other auxiliary materials are 1 weight portion, after mixing, forms auxiliary material;
(3) raw material installs additional: select boiling container, in 1/3 space, aerial bottom in boiling container, load full cobblestone, again auxiliary material poured in cobblestone and make its surface parallel, on cobblestone end face top, keep flat sieve castor, the sweet potato raw material of well cutting is laid in to sieve castor top, keep flat layer 2-3, build boiling container lid;
(4) thermophilic digestion: hot digestion container, boiling container is warmed up at 105-110 ℃, continue 15-16 minute;
(5) cooling packing: boiling container is naturally cooled to room temperature, open boiling container lid, sweet potato is taken out to and carries out vacuum packaging on filling production lines.
2. the preparation method of sweet potato food as claimed in claim 1, is characterized in that: the cobblestone that the average diameter of described cobblestone is 6-7cm.
3. the preparation method of sweet potato food as claimed in claim 1 or 2, is characterized in that: described boiling container is stainless steel.
4. the preparation method of sweet potato food as claimed in claim 1 or 2, is characterized in that: described sieve castor material is bamboo or sorghum stalk straw.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310696204.9A CN103734644A (en) | 2013-12-18 | 2013-12-18 | Preparation method of sweet potato food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310696204.9A CN103734644A (en) | 2013-12-18 | 2013-12-18 | Preparation method of sweet potato food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103734644A true CN103734644A (en) | 2014-04-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310696204.9A Pending CN103734644A (en) | 2013-12-18 | 2013-12-18 | Preparation method of sweet potato food |
Country Status (1)
| Country | Link |
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| CN (1) | CN103734644A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712738A (en) * | 2017-11-05 | 2018-02-23 | 李红光 | A kind of preparation method of drinking potato food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1669470A (en) * | 2005-04-14 | 2005-09-21 | 何贤用 | Processing method of sweet potato whole powder |
| CN201005463Y (en) * | 2007-03-13 | 2008-01-16 | 济南大学 | Novel device for processing and cooking food |
| CN102038161A (en) * | 2009-10-19 | 2011-05-04 | 王为才 | Processing method of sweet potato cake |
| CN103005323A (en) * | 2012-12-31 | 2013-04-03 | 颜洪岭 | Preparation method of pumpkin food |
-
2013
- 2013-12-18 CN CN201310696204.9A patent/CN103734644A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1669470A (en) * | 2005-04-14 | 2005-09-21 | 何贤用 | Processing method of sweet potato whole powder |
| CN201005463Y (en) * | 2007-03-13 | 2008-01-16 | 济南大学 | Novel device for processing and cooking food |
| CN102038161A (en) * | 2009-10-19 | 2011-05-04 | 王为才 | Processing method of sweet potato cake |
| CN103005323A (en) * | 2012-12-31 | 2013-04-03 | 颜洪岭 | Preparation method of pumpkin food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712738A (en) * | 2017-11-05 | 2018-02-23 | 李红光 | A kind of preparation method of drinking potato food |
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Application publication date: 20140423 |