CN103859328B - A kind of food and preparation method thereof - Google Patents
A kind of food and preparation method thereof Download PDFInfo
- Publication number
- CN103859328B CN103859328B CN201210539743.7A CN201210539743A CN103859328B CN 103859328 B CN103859328 B CN 103859328B CN 201210539743 A CN201210539743 A CN 201210539743A CN 103859328 B CN103859328 B CN 103859328B
- Authority
- CN
- China
- Prior art keywords
- yam
- food
- preparation
- pulp
- slice
- 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.)
- Expired - Fee Related
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 111
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 57
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 57
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 57
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000000465 moulding Methods 0.000 claims abstract description 11
- 230000018044 dehydration Effects 0.000 claims abstract description 9
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims description 26
- 244000241838 Lycium barbarum Species 0.000 claims description 25
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 25
- 150000003839 salts Chemical class 0.000 claims description 20
- 244000028550 Auricularia auricula Species 0.000 claims description 15
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 15
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 239000001511 capsicum annuum Substances 0.000 claims description 2
- 244000077995 Coix lacryma jobi Species 0.000 claims 2
- PDLCCNYKIIUWHA-UHFFFAOYSA-N 1-(4-propan-2-ylphenyl)ethanone Chemical compound CC(C)C1=CC=C(C(C)=O)C=C1 PDLCCNYKIIUWHA-UHFFFAOYSA-N 0.000 claims 1
- 239000008157 edible vegetable oil Substances 0.000 claims 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 10
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 abstract description 8
- 244000061456 Solanum tuberosum Species 0.000 abstract description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 6
- 239000000654 additive Substances 0.000 abstract description 6
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 5
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- 230000000996 additive effect Effects 0.000 abstract description 5
- 239000011575 calcium Substances 0.000 abstract description 5
- 229910052791 calcium Inorganic materials 0.000 abstract description 5
- 229910052742 iron Inorganic materials 0.000 abstract description 5
- 239000001397 quillaja saponaria molina bark Substances 0.000 abstract description 5
- 229930182490 saponin Natural products 0.000 abstract description 5
- 150000007949 saponins Chemical class 0.000 abstract description 5
- 238000004904 shortening Methods 0.000 abstract description 5
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 abstract description 4
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 abstract description 4
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 abstract description 4
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 abstract description 4
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 abstract description 4
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 abstract description 4
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 4
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 abstract description 4
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 4
- 235000004279 alanine Nutrition 0.000 abstract description 4
- 235000001014 amino acid Nutrition 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 238000004458 analytical method Methods 0.000 abstract description 4
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 abstract description 4
- 229960001231 choline Drugs 0.000 abstract description 4
- 239000010941 cobalt Substances 0.000 abstract description 4
- 229910017052 cobalt Inorganic materials 0.000 abstract description 4
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 abstract description 4
- 229910052802 copper Inorganic materials 0.000 abstract description 4
- 239000010949 copper Substances 0.000 abstract description 4
- 235000013922 glutamic acid Nutrition 0.000 abstract description 4
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- 239000011777 magnesium Substances 0.000 abstract description 4
- 229910052749 magnesium Inorganic materials 0.000 abstract description 4
- 239000002075 main ingredient Substances 0.000 abstract description 4
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
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- 229910052698 phosphorus Inorganic materials 0.000 abstract description 4
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- 235000013619 trace mineral Nutrition 0.000 abstract description 4
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 abstract description 4
- 235000002374 tyrosine Nutrition 0.000 abstract description 4
- 239000011701 zinc Substances 0.000 abstract description 4
- 229910052725 zinc Inorganic materials 0.000 abstract description 4
- TWNIBLMWSKIRAT-RWOPYEJCSA-N (1r,2s,3s,4s,5r)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol Chemical compound O1[C@@]2([H])OC[C@]1([H])[C@@H](O)[C@H](O)[C@@H]2O TWNIBLMWSKIRAT-RWOPYEJCSA-N 0.000 abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 3
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- 229960003638 dopamine Drugs 0.000 abstract description 3
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- 235000019698 starch Nutrition 0.000 abstract description 3
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- 235000019154 vitamin C Nutrition 0.000 abstract description 3
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- LUBJCRLGQSPQNN-UHFFFAOYSA-N 1-Phenylurea Chemical compound NC(=O)NC1=CC=CC=C1 LUBJCRLGQSPQNN-UHFFFAOYSA-N 0.000 description 2
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- 239000003765 sweetening agent Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 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
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- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
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- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
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- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 1
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- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000003291 dopaminomimetic effect Effects 0.000 description 1
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- 235000010855 food raising agent Nutrition 0.000 description 1
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- 229940079322 interferon Drugs 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
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- 235000013372 meat Nutrition 0.000 description 1
- 230000006386 memory function Effects 0.000 description 1
- 101150033714 mtcA1 gene Proteins 0.000 description 1
- 150000002832 nitroso derivatives Chemical class 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000000242 pagocytic effect Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Manufacturing & Machinery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to food processing field, particularly with a kind of food and preparation method thereof, additive-free, edible healthy. The preparation method of a kind of food provided by the invention comprises the following steps: Chinese yam is removed the peel; Chinese yam water mixing after peeling is smashed, make yam pulp; Pour yam pulp into mould, dehydration forming is yam slice; By the yam slice shortening after moulding. The raw material of a kind of food provided by the invention is Chinese yam, Chinese yam has another name called mountain potato, one of China's Traditional health care food, detect analysis result according to Chinese Academy of Sciences's chemical examination and show, its Main Ingredients and Appearance comprises: starch, mucilaginous substance, Chinese yam saponin, r-oxygen base butyric acid, phytic acid, dopamine, glycoprotein, choline, vitamin C, mannosan; And 18 seed amino acids such as glutamic acid, tyrosine, alanine and iron, calcium, zinc, phosphorus, manganese, cobalt, magnesium, copper etc. more than 20 are planted trace element. In the process of making, do not need to add any additive, kept the nutrition of Chinese yam own and local flavor edible healthy.
Description
Technical field
The present invention relates to food processing field, particularly with a kind of food and preparation method thereof.
Background technology
Potato chips refer to the snacks of being made up of potato (potato, Hong Kong custom are referred to as potato son). Potato chips are EnglishThe language country important some in snacks market.
The preparation method of existing potato chips is generally:
By potato slice, be immersed in liquid glucose;
After soaking 15-20 minute, potato chips are pulled out;
The potato chips of pulling out are drained away the water, carry out fried or baking;
Fried or barbecue after, to sprinkling flavoring on potato chips.
In order to reach effect fragrant, crisp, golden yellow color, tend in manufacturing process, be generally friedOr in the process of baking, give in potato chips and add, such as leavening agent, anticorrisive agent, toner, sweetener, floatsThe multiple additives such as white agent.
The problem existing, often the edible food that contains additive is unfavorable for health. Be mainly manifested inLower several aspects: 1. carcinogenic problem. As some artificial sweetening agent, pigment etc. confirm to have carcinogenic through animal experimentEffect. As butter yellow pigment can bring out rat liver cancer, the sweet essence of sweetener and phenylurea also can cause animal tumor.Also find that in recent years the amine in the food such as colour former natrium nitrosum and meat, fish reacts, be formed with by force and causeThe nitroso compound of cancer effect. 2. acute and chronic poisoning problem. Raw materials used during due to manufacture additivePure and pollute some toxic compounds, cause people's acute and chronic poisoning. As the gloomy milk powder case forever of Japan justBe to have used containing too high additive, make to cause that containing arsenic is too high more than 10,000 baby is poisoning in milk powder. As anti-The butylated hydroxy anisole of oxidant can be accumulated in vivo, and the potentiality harm that may cause body is worth noteMeaning.
Summary of the invention
A kind of food provided by the invention and preparation method thereof, additive-free, edible healthy.
Technical scheme of the present invention is achieved in that a kind of food and preparation method thereof, comprises the following steps:
Chinese yam is removed the peel;
Chinese yam water mixing after peeling is smashed, make yam pulp;
Pour yam pulp into mould, dehydration forming is yam slice;
By the yam slice shortening after moulding.
A kind of food is made up of above preparation method.
By a kind of food provided by the invention and preparation method thereof, can bring following beneficial effect:
Its raw material of a kind of food provided by the invention and preparation method thereof is Chinese yam, and Chinese yam has another name called mountain potato, is meOne of state's Traditional health care food, detects analysis result according to Chinese Academy of Sciences's chemical examination and shows, its Main Ingredients and Appearance comprises: form sedimentPowder, mucilaginous substance, Chinese yam saponin, r-oxygen base butyric acid, phytic acid, dopamine, glycoprotein, choline, vitaminC, mannosan; And 18 seed amino acids such as glutamic acid, tyrosine, alanine and iron, calcium, zinc,Phosphorus, manganese, cobalt, magnesium, copper etc. more than 20 are planted trace element. Chinese yam has tonifying middle-Jiao and Qi, quenches one's thirst and promotes the production of body fluid, and protectsStrong, the effects such as beauty treatment, long-term edible healthy and helpful to human body; And a kind of food provided by the inventionPreparation method, is that Chinese yam is made to yam pulp, again yam pulp poured afterwards into mould and carried out moulding, itRear shortening, makes yam slice, in the process of making, does not need to add any additive, has kept Chinese yam originallyBody nutrition and local flavor, edible healthy.
Brief description of the drawings
In order to be illustrated more clearly in the embodiment of the present invention or technical scheme of the prior art, below will be to realityExecute required edible accompanying drawing in example or description of the Prior Art and be briefly described, apparently, belowAccompanying drawing in description is only some embodiments of the present invention, for those of ordinary skills,Do not paying under the prerequisite of creative work, can also obtain other according to these accompanying drawing illustrated embodimentsEmbodiment and accompanying drawing thereof.
Fig. 1 is the method flow diagram of the embodiment of the present invention 1;
Fig. 2 is the method flow diagram of the embodiment of the present invention 2;
Fig. 3 is the method flow diagram of the embodiment of the present invention 3;
Fig. 4 is the method flow diagram of the embodiment of the present invention 4;
Fig. 5 is the method flow diagram of the embodiment of the present invention 5.
Detailed description of the invention
Below with reference to accompanying drawing, the technical scheme of various embodiments of the present invention is carried out to clear, complete description,Obviously, described embodiment is only a part of embodiment of the present invention, instead of whole enforcementExample. Based on the embodiment in the present invention, those of ordinary skill in the art are not making creative workAll other embodiment that obtain under prerequisite, belong to the scope that the present invention protects.
Chinese yam, has another name called mountain potato, is one of China's Traditional health care food, detects analysis result according to Chinese Academy of Sciences's chemical examinationShow, its Main Ingredients and Appearance comprises: starch, mucilaginous substance, Chinese yam saponin, r-oxygen base butyric acid, phytic acid, DOPAAmine, glycoprotein, choline, vitamin C, mannosan; And glutamic acid, tyrosine, alanine etc.18 seed amino acids and iron, calcium, zinc, phosphorus, manganese, cobalt, magnesium, copper etc. more than 20 are planted trace element. Chinese yamEffect: 1. tonifying middle-Jiao and Qi: Chinese yam has strengthening the spleen and stomach, tonifying lung kidney, tonifies Qi of the kidney, invigorating the spleen qi-restoratives, the benefit of reinforcing the kidneyThe effects such as smart, beneficial heart and tranquilizing mind. 2. quench one's thirst and promote the production of body fluid: have the effect of quenching one's thirst; Chinese traditional treatment consumptive disease is quenched one's thirst in prescriptionOften have Chinese yam single to use, or share with other medicines, effect is better. 3. health care: the nutrition of Chinese yam haveInduction produces interferon, strengthens the effect of human body cell immunologic function. The contained liver alkali of Chinese yam and lecithin, haveHelp improve man memory function. Glycoprotein can prevent cardiovascular system fat deposition, keeps blood vessel elasticity,Atherosclerosis, reduces subcutaneous fat deposition; The effective hemangiectasis of dopaminergic, improves blood and followsRing; Saponin can prevent the generation of coronary heart disease and fatty liver; Pectin can increase the lymphocytic activity of T, improvesReticuloendothelial system obtains phagocytic activity, strengthens body immune function, inhibition tumor cell breeding. Therefore Chinese yam canAs antitumor and Radiotherapy chemotherapy and postoperative ancillary drug of showing solicitude for, be put into " anticancer herbal drug voluminous dictionary ".4. beauty treatment: Yuan Dynasty taste expert Li Jing says: " control dry skin and moisten it with this thing ", Li Shizhen (1518-1593 A.D.) is at " book on Chinese herbal medicineDetailed outline " in write: " Chinese yam can be moistened fur ", Chinese yam is to nourishes rough skin, vigorous and graceful beauty treatment has unique curative effect. 5.Special pharmacological function: the copper ion in Chinese yam and connective tissue have very big help to human development, to blood vesselSystemic disease has obvious curative effects, and the calcium in iron rod yam has injury of the tissues damage bone, osteoporosis, loss of toothHigh curative effect, to pernio, diabetes, hepatitis, infantile diarrhea, the good curative effect of the enuresis, using for a long time can earClever order is bright, promotes longevity.
Embodiment 1: as shown in Figure 1, a kind of preparation method of food, comprises the following steps:
101. remove the peel Chinese yam;
102. smash the Chinese yam water mixing after peeling, make yam pulp;
103. pour yam pulp into mould, and dehydration forming is yam slice;
104. by the yam slice shortening after moulding.
A kind of food is made up of above preparation method.
A kind of food that the present embodiment provides, its raw material is Chinese yam, Chinese yam has another name called mountain potato, is that China's tradition is protectedOne of health food, detects analysis result according to Chinese Academy of Sciences's chemical examination and shows, its Main Ingredients and Appearance comprises: starch, mucusMatter, Chinese yam saponin, r-oxygen base butyric acid, phytic acid, dopamine, glycoprotein, choline, vitamin C, sweet dewGlycan; And 18 seed amino acids such as glutamic acid, tyrosine, alanine and iron, calcium, zinc, phosphorus, manganese,Cobalt, magnesium, copper etc. more than 20 are planted trace element. Chinese yam has tonifying middle-Jiao and Qi, quenches one's thirst and promotes the production of body fluid, health care, beauty treatmentEtc. effect, long-term edible healthy and helpful to human body; And the preparation method of a kind of food provided by the invention,Be that Chinese yam is made to yam pulp, again yam pulp poured afterwards into mould dehydration forming, shortening afterwards, systemBecome yam slice, in the process of making, do not need to add any additive, kept the nutrition of Chinese yam own and windTaste, edible more healthy.
Embodiment 2: as shown in Figure 2, a kind of food and preparation method thereof, comprises the following steps:
201. remove the peel Chinese yam;
202. smash the described Chinese yam water mixing of having removed skin, make yam pulp; By weight, 100 parts of mountainsMoisture in medicine slurries is 5 parts;
203. add matrimony vine powder in described yam pulp, sugar and salt, by weight, 100 parts of Chinese yam slurriesIn liquid, add 1 portion of matrimony vine, 1 portion of salt and 10 portions of sugar, mix thoroughly;
204. will add matrimony vine powder, sugar and salt, and the described yam pulp after mixing thoroughly is filtered;
205. pour the described yam pulp after filtering into mould, and dehydration forming is yam slice;
206. by described yam slice oily deep fry for five minutes under 120 degree oil temperatures.
A kind of food is made up of above preparation method.
In order to make Chinese yam raw-material pure, can directly select first-class Chinese yam, its peeling is smashed and madeWith, in order to increase the nutritional labeling in the food of making, can in the Chinese yam of smashing, add matrimony vine powder,For the mouthfeel of the abundant food of making, can in the Chinese yam of smashing, add sugar and salt to modulate yam sliceTaste, can make the yam slice of salty perfume (or spice). By weight, in 100 parts of yam pulp, add 1 part of wolfberry fruit powderEnd, 1 portion of salt and 10 portions of sugar. Yam pulp when making moulding is more even, Chinese yam can starchedBefore liquid is poured mould into, filtered, the blocks of solid of wherein enough not pulverized or mix thoroughly can be filteredOutside final yam pulp. For the yam slice crisp-fried that makes to make is crisp, can be by the yam slice of mouldingCarry out fried, in order to make yam slice well-done as much as possible when the frying, can be by yam slice at 120 degree oilThe lower oily deep fry for five minutes of temperature.
Embodiment 3: as shown in Figure 3, a kind of preparation method of food, comprises the following steps:
301. remove the peel Chinese yam;
302. smash the Chinese yam water mixing of having removed skin, make yam pulp; By weight, 100 parts of described mountainsIn medicine slurries, water content is 40 parts;
303. add 10 parts in described yam pulp includes matrimony vine, the seed of Job's tears, and the powder of auricularia auriculajudae and red date,And sugar, after salt and monosodium glutamate, mix thoroughly and make yam pulp; By weight, in 100 parts of yam pulp, add10 parts of described powder comprise 5 portions of matrimony vines, 5 portions of seeds of Job's tears, 5 portions of auricularia auriculajudaes, 5 portions of red dates. Also comprise 10Part salt, 20 portions of sugar, 1 portion of monosodium glutamate;
304. will add matrimony vine, the seed of Job's tears, and the powder of auricularia auriculajudae and red date, and mix the mountain of making thoroughly after sugar and saltMedicine slurries filter;
305. pour the described yam pulp after filtering into mould, and dehydration forming is yam slice;
306. by described yam slice under 170 degree oil temperatures fried 1 minute;
307. sprinkle cumin powder on fried complete described yam slice.
A kind of food is made up of above preparation method.
In order to make Chinese yam raw-material pure, can directly select first-class Chinese yam, removed the peel water mixing and beatenThe broken yam pulp of making, by weight, in 100 parts of described yam pulp, water content is 40 parts. In order to makeBecome yam slice in nutritious, can in yam pulp, add and include matrimony vine, the seed of Job's tears, auricularia auriculajudae andThe powder of red date for the mouthfeel of the abundant food of making, can add sugar and salt in the Chinese yam of smashingThe taste of modulation yam slice, in order to increase the delicate flavour of yam slice, can add monosodium glutamate seasoning therein. By heavyAmount meter, adds 5 portions of matrimony vines, 5 portions of seeds of Job's tears, 5 portions of auricularia auriculajudaes, 5 portions of red dates, 10 in 100 parts of yam pulpPart salt, 20 portions of sugar, 1 portion of monosodium glutamate. Yam pulp when making moulding is more even, in yam pulpIn add and include matrimony vine, the seed of Job's tears, after the powder of auricularia auriculajudae and red date and salt and sugared step, at Jiang ShanBefore medicine slurries are poured the step of mould into, yam pulp is filtered, wherein enough do not pulverized or mix thoroughlyBlocks of solid can be filtered outside final yam pulp. For the yam slice crisp-fried that makes to make is crisp, canFried so that the yam slice of moulding is carried out, because the batching of other adding in Chinese yam is more, and the seed of Job's tears,Auricularia auriculajudae and matrimony vine are all easily ripe, can be by yam slice under 170 degree oil temperatures fried 1 minute.
Embodiment 4: as shown in Figure 4, a kind of food and preparation method thereof, comprises the following steps:
401. remove the peel Chinese yam;
402. smash the Chinese yam water mixing of having removed skin, make yam pulp; By weight, 100 parts of described mountainsIn medicine slurries, water content is 40 parts;
403. add 15 parts in described yam pulp includes matrimony vine, the seed of Job's tears, and the powder of auricularia auriculajudae and red date,And after sugar and salt, mix thoroughly and make yam pulp; By weight, in 100 parts of yam pulp, add 15The described powder of part comprises 5 portions of matrimony vines, 5 portions of seeds of Job's tears, and 5 portions of auricularia auriculajudaes, 8 portions of red dates, also comprise 10 portions of salt,20 portions of sugar;
404. will add matrimony vine, the seed of Job's tears, and the powder of auricularia auriculajudae and red date, and mix the mountain of making thoroughly after sugar and saltMedicine slurries filter;
405. pour the described yam pulp after filtering into mould, and dehydration forming is yam slice;
Described yam slice is put into baking box by 406., at 60 degree temperature, toasts 3 minutes, bakes to moistureContent is 1%;
407. sprinkle five-spice powder on the described yam slice having toasted.
A kind of food is made up of above preparation method.
The broken yam pulp of making, by weight, in 100 parts of described yam pulp, water content is 40 parts. ForNutritious in the yam slice of making, can in yam pulp, add matrimony vine, the seed of Job's tears, auricularia auriculajudae and redThe powder of jujube for the mouthfeel of the abundant food of making, can add sugar and salt to adjust in the Chinese yam of smashingThe taste of yam slice processed, by weight, adds 5 portions of matrimony vines, 5 portions of seeds of Job's tears, 5 in 100 parts of yam pulpPart auricularia auriculajudae, 8 portions of red dates, 10 portions of salt, 20 portions of sugar. Yam pulp when making moulding is more even,In yam pulp, add and include matrimony vine, the seed of Job's tears, the powder of auricularia auriculajudae and red date and salt and sugared step itAfter, before pouring yam pulp the step of mould into, yam pulp is filtered, wherein enough do not pulverizedOr the blocks of solid of mixing thoroughly can be filtered outside final yam pulp. For the yam slice that makes moreHealth, can put into baking box by described yam slice, for the yam slice after baking clear-cut as much as possible, andAnd can be not burned, can, by described yam slice at 60 degree temperature, toast 15 minutes, bake to moistureBe 1%.
Embodiment 5: as shown in Figure 5, a kind of food and preparation method thereof, comprises the following steps:
501. remove the peel Chinese yam;
502. smash the described Chinese yam water mixing of having removed skin, make yam pulp; By weight, 100 parts of mountainsMoisture in medicine slurries is 5 parts;
503. add 20 parts of powder that include matrimony vine and red date in described yam pulp, and sugar, saltAnd monosodium glutamate, by weight, 20 parts of described powder that add in 100 parts of yam pulp comprise 1 portion of matrimony vine and10 portions of red dates, also comprise 10 portions of sugar, and 1 portion of salt and 2 portions of monosodium glutamates are mixed thoroughly;
504. will add the powder of matrimony vine and red date, and the described yam pulp after sugar and salt are mixed thoroughly is filtered;
505. pour the described yam pulp after filtering into mould, and dehydration forming is yam slice;
Described yam slice is put into baking box by 506., at 260 degree temperature, toasts 3 minutes, bakes to moistureContent is 8%;
507. sprinkle paprika on the complete described yam slice of baking.
A kind of food is made up of above preparation method.
In order to make Chinese yam raw-material pure, can directly select first-class Chinese yam, its peeling is smashed and madeWith, in order to increase the nutritional labeling in the food of making, can in the Chinese yam of smashing, add matrimony vine powder andRed date powder for the mouthfeel of the abundant food of making, can add sugar and salt to adjust in the Chinese yam of smashingThe taste of yam slice processed, can make the yam slice of salty perfume (or spice). For the taste of the yam slice that makes to make moreDeliciousness, can give and wherein add monosodium glutamate. By weight, in 100 parts of yam pulp, add 1 portion of matrimony vine, 10Part red date, 10 portions of sugar, 1 portion of salt and 2 portions of monosodium glutamates. Yam pulp when making moulding is more even,Can, before pouring yam pulp into mould, be filtered, wherein not by the piece of enough pulverizing or mixing thoroughlyShape solid can be filtered outside final yam pulp. For the yam slice making more healthy, can be byDescribed yam slice is put into baking box, and in order to accelerate the time of baking yam slice, and the yam slice making is notToo dry, can, by described yam slice at 260 degree temperature, toast 3 minutes, bake to moisture be 8%.
Various embodiment provided by the invention combination mutually in any way as required, by this combinationThe technical scheme obtaining, also within the scope of the invention.
Obviously, those skilled in the art can carry out various changes and modification and not depart from the present invention the present inventionSpirit and scope. Like this, if to of the present invention these amendment and modification belong to the claims in the present invention andWithin the scope of its equivalent technologies, the present invention also comprise these change and modification interior.
Claims (7)
1. a preparation method for food, is characterized in that, comprises the following steps:
Chinese yam is removed the peel;
Chinese yam water mixing after peeling is smashed, and making wet weight is 5-40% yam pulp;
In every 100 parts of described yam pulp, add 1-10 part salt and 10-20 part sugar, and matrimony vine, the seed of Job's tears,Auricularia auriculajudae, 1-20 part powder that one or more in red date are made, mixes thoroughly, pours mould into, dehydration formingFor yam slice;
By fried the yam slice after moulding or be baked to ripe.
2. the preparation method of a kind of food according to claim 1, is characterized in that, described Chinese yamIn slurries, add matrimony vine, the seed of Job's tears, auricularia auriculajudae, after the step of the powder that one or more in red date are made,Before described mixing thoroughly, further comprise:
In described yam pulp, add monosodium glutamate; Wherein, by weight, 100 parts of yam pulp comprise 1-2Part monosodium glutamate.
3. the preparation method of a kind of food according to claim 1, is characterized in that, mixes thoroughly describedAfterwards, before pouring described yam pulp the step of mould into, also comprise: described yam pulp is filtered.
4. the preparation method of a kind of food according to claim 1, is characterized in that, described fried sideMethod comprises: described yam slice is put into the edible oil of 120-170 degree Celsius, fried 1-5 minute.
5. the preparation method of a kind of food according to claim 1, is characterized in that, described baking sideMethod comprises: described yam slice is put into baking box, and under 60-260 degree celsius temperature, baking 3-15 minute,Bake to moisture be 1-8%.
6. according to the preparation method of a kind of food described in claim 1-5 any one, it is characterized in that,Described by fried the yam slice after moulding or baking step after, also comprise:
Surface at described yam slice sprinkles flavoring, and described flavoring comprises five-spice powder, paprika, cuminOne or more in powder.
7. a food, is characterized in that, is made by the preparation method described in claim 1-5 any oneForm.
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| CN105053240A (en) * | 2015-07-23 | 2015-11-18 | 天全县西蜀雅禾生态农业开发有限公司 | Production technology of smoked Chinese yam |
| CN105326037A (en) * | 2015-10-30 | 2016-02-17 | 韩浩 | Processing method of fruit flavor Chinese yam health care pill |
| CN109156770A (en) * | 2018-09-23 | 2019-01-08 | 李红光 | A kind of potato health food |
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| CN101797032A (en) * | 2010-02-10 | 2010-08-11 | 浙江大学 | Method for frying purple yam under vacuum condition |
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