CN103932102B - The processing method of honey Chinese yam - Google Patents
The processing method of honey Chinese yam Download PDFInfo
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- CN103932102B CN103932102B CN201410130066.2A CN201410130066A CN103932102B CN 103932102 B CN103932102 B CN 103932102B CN 201410130066 A CN201410130066 A CN 201410130066A CN 103932102 B CN103932102 B CN 103932102B
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- honey
- yam
- flour
- chinese yam
- processing method
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- 235000012907 honey Nutrition 0.000 title claims abstract description 56
- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 50
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 50
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 50
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 50
- 238000003672 processing method Methods 0.000 title claims abstract description 24
- 235000013312 flour Nutrition 0.000 claims abstract description 55
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 38
- 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 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 238000009776 industrial production Methods 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229940011871 estrogen Drugs 0.000 description 1
- 239000000262 estrogen Substances 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000013311 vegetables Nutrition 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
- 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
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses the processing method of a kind of honey Chinese yam, belong to food processing field.Solve the problem of Chinese yam preservation and nutrient loss, processing method comprises the following steps: (1) is selected the Chinese yam of high-quality and cleaned, removes the peel, and is cut into the disk that thickness is 3-5 millimeter, sprinkles Self-raising flour at yam slice surface uniform; (2) yam slice being wrapped with Self-raising flour is toasted 4-8 minute under 60-70 DEG C of condition, after taking-up, be cooled to room temperature; (3) then the yam slice of cooling is put into honey flour paste uniform stirring, be rolled in uniformly on yam slice to honey flour paste; (4) leach the yam slice having wrapped up in honey flour paste, put into the oil cauldron of 130-150 DEG C, exploding to surface is that golden yellow takes the dish out of the pot, and cold going is packed to room temperature final vacuum.The present invention is the processing method of a kind of Chinese yam, is applicable to Homemade, is also applicable to industrial production.
Description
Technical field
The present invention relates to a kind of food-processing method, be specifically related to the processing method of a kind of honey Chinese yam, belong to food processing field.
Background technology
Chinese yam nutritious, is just regarded as inexpensive qi-restoratives good merchantable brand since ancient times, both can makes staple food grain, can do vegetables again.Chinese yam is described as " food medicine ", and modern pharmacological research finds, the saponin that Chinese yam contains, glycoprotein, tannin, only weighs element, Chinese yam alkali, choline, starch and calcium, phosphorus, iron etc., and these materials have certain Antiageing effect.And the hormone level of Chinese yam to women also has a certain impact, the precursor materials containing synthesis estrogen in Chinese yam, therefore, can the aging of delaying female.Chinese yam is rich in starch and mineral matter, but heat is but very low, containing a kind of mucilaginous substance in Chinese yam, has satiety, can alleviate appetite after having eaten, and is the holy product of fat-reducing.Chinese yam is rich in protein, the mucilaginous substance, zymigen etc. of the GL-PP composition contained in fresh stem tuber, and these materials have remarkable result to prevention cardiovascular fat deposition, high fat of blood, angiocardiopathy etc.
Although Chinese yam nutrition is delicious, but save but very inconvenient, the processing method of current Chinese yam mainly contains to dry and is processed into yam flour, utilizes sulfur fumigation to be preserved fruit, to be processed as can etc., these processing methods are owing to adding various additive, not only change original taste of Chinese yam, and cause nutrient also to run off in a large number.
Summary of the invention
The object of the present invention is to provide the processing method of a kind of honey Chinese yam of nutrition delicious food, the defect that existing Chinese yam processing method additive level is large to solve, nutrient seriously runs off.
The present invention is achieved by the following technical solutions:
A processing method for honey Chinese yam, comprises the following steps: (1) is selected the Chinese yam of high-quality and cleaned, removes the peel, and is cut into the disk that thickness is 3-5 millimeter, sprinkles Self-raising flour at yam slice surface uniform; (2) yam slice being wrapped with Self-raising flour is toasted 4-8 minute under 60-70 DEG C of condition, after taking-up, be cooled to room temperature; (3) then the yam slice of cooling is put into honey flour paste uniform stirring, be rolled in uniformly on yam slice to honey flour paste; (4) leach the yam slice having wrapped up in honey flour paste, put into the oil cauldron of 130-150 DEG C, exploding to surface is that golden yellow takes the dish out of the pot, and cold going is packed to room temperature final vacuum.
The processing method of described honey Chinese yam, the honey flour paste described in step (3) is in harmonious proportion water, flour and the honey ratio according to 8-12:3:1.
The processing method of described honey Chinese yam, the honey flour paste described in step (3) is in harmonious proportion water, flour and the honey ratio according to 10:3:1.
The processing method of described honey Chinese yam, is characterized in that: being toasted 6 minutes under 65 DEG C of conditions by the yam slice being wrapped with Self-raising flour described in step (2).
In the present invention after Chinese yam peeling section, Chinese yam section part there will be a kind of mucilaginous substance, in order to avoid nutrient loss, one deck Self-raising flour is wrapped by the mucus of Chinese yam itself, because Self-raising flour protein content is low, not easily absorb water, therefore this layer of Self-raising flour can also prevent outer honey flour from absorbing the moisture of internal layer Chinese yam.So both kept the nutritional labeling of Chinese yam, outer honey flour can be avoided again to absorb the moisture deliquescing of Chinese yam.The fragrant tender outer palatable crisp of the honey Chinese yam internal layer of therefore working it out like this.
The invention has the beneficial effects as follows:
The invention solves Chinese yam and preserve problem, Easy dosing, additive-free, processing method is easy to operate, is applicable to Homemade, is also applicable to industrial production.Honey is rich in multivitamin and mineral matter, has beautifying face and moistering lotion, anti-inflammation, the effect of building up resistance, and arranges in pairs or groups edible, have high nutritive value with Chinese yam.The processing method of honey Chinese yam of the present invention, not only avoids the loss of Chinese yam and honey nutrient, and excellent taste, and internal layer is fragrant tender Chinese yam, and skin has sweet honey taste, palatable crisp.
Detailed description of the invention
Embodiment 1
A processing method for honey Chinese yam, comprises the following steps: (1) is selected the Chinese yam of high-quality and cleaned, removes the peel, and is cut into the disk that thickness is 3 millimeters, sprinkles Self-raising flour at yam slice surface uniform; (2) yam slice being wrapped with Self-raising flour is toasted 8 minutes under 60 DEG C of conditions, after taking-up, be cooled to room temperature; (3) then the yam slice of cooling is put into the honey flour paste uniform stirring that water, flour and honey are in harmonious proportion according to the ratio of 8:3:1, be rolled in uniformly on yam slice to honey flour paste; (4) leach the yam slice having wrapped up in honey flour paste, put into the oil cauldron of 130 DEG C, exploding to surface is that golden yellow takes the dish out of the pot, and cold going is packed to room temperature final vacuum.
Embodiment 2
A processing method for honey Chinese yam, comprises the following steps: (1) is selected the Chinese yam of high-quality and cleaned, removes the peel, and is cut into the disk that thickness is 4 millimeters, sprinkles Self-raising flour at yam slice surface uniform; (2) yam slice being wrapped with Self-raising flour is toasted 6 minutes under 65 DEG C of conditions, after taking-up, be cooled to room temperature; (3) then the yam slice of cooling is put into the honey flour paste uniform stirring that water, flour and honey are in harmonious proportion according to the ratio of 10:3:1, be rolled in uniformly on yam slice to honey flour paste; (4) leach the yam slice having wrapped up in honey flour paste, put into the oil cauldron of 140 DEG C, exploding to surface is that golden yellow takes the dish out of the pot, and cold going is packed to room temperature final vacuum.
Embodiment 3
A processing method for honey Chinese yam, comprises the following steps: (1) is selected the Chinese yam of high-quality and cleaned, removes the peel, and is cut into the disk that thickness is 5 millimeters, sprinkles Self-raising flour at yam slice surface uniform; (2) yam slice being wrapped with Self-raising flour is toasted 4 minutes under 70 DEG C of conditions, after taking-up, be cooled to room temperature; (3) then the yam slice of cooling is put into the honey flour paste uniform stirring that water, flour and honey are in harmonious proportion according to the ratio of 12:3:1, be rolled in uniformly on yam slice to honey flour paste; (4) leach the yam slice having wrapped up in honey flour paste, put into the oil cauldron of 150 DEG C, exploding to surface is that golden yellow takes the dish out of the pot, and cold going is packed to room temperature final vacuum.
Embodiment 4
A processing method for honey Chinese yam, comprises the following steps: (1) is selected the Chinese yam of high-quality and cleaned, removes the peel, and is cut into the disk that thickness is 4 millimeters, sprinkles Self-raising flour at yam slice surface uniform; (2) yam slice being wrapped with Self-raising flour is toasted 7 minutes under 60 DEG C of conditions, after taking-up, be cooled to room temperature; (3) then the yam slice of cooling is put into the honey flour paste uniform stirring that water, flour and honey are in harmonious proportion according to the ratio of 9:3:1, be rolled in uniformly on yam slice to honey flour paste; (4) leach the yam slice having wrapped up in honey flour paste, put into the oil cauldron of 150 DEG C, exploding to surface is that golden yellow takes the dish out of the pot, and cold going is packed to room temperature final vacuum.
Claims (3)
1. a processing method for honey Chinese yam, is characterized in that comprising the following steps: (1) is selected the Chinese yam of high-quality and cleaned, removes the peel, and is cut into the disk that thickness is 3-5 millimeter, sprinkles Self-raising flour at yam slice surface uniform; (2) yam slice being wrapped with Self-raising flour is toasted 4-8 minute under 60-70 DEG C of condition, after taking-up, be cooled to room temperature; (3) then the yam slice of cooling is put into honey flour paste uniform stirring, be rolled in uniformly on yam slice to honey flour paste; (4) leach the yam slice having wrapped up in honey flour paste, put into the oil cauldron of 130-150 DEG C, exploding to surface is that golden yellow takes the dish out of the pot, and is cooled to room temperature final vacuum and packs;
Described honey flour paste is in harmonious proportion water, flour and the honey ratio according to 8-12:3:1.
2. the processing method of honey Chinese yam according to claim 1, is characterized in that: the honey flour paste described in step (3) is in harmonious proportion water, flour and the honey ratio according to 10:3:1.
3. the processing method of honey Chinese yam according to claim 1, is characterized in that: being toasted 6 minutes under 65 DEG C of conditions by the yam slice being wrapped with Self-raising flour described in step (2).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410130066.2A CN103932102B (en) | 2014-04-01 | 2014-04-01 | The processing method of honey Chinese yam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410130066.2A CN103932102B (en) | 2014-04-01 | 2014-04-01 | The processing method of honey Chinese yam |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103932102A CN103932102A (en) | 2014-07-23 |
| CN103932102B true CN103932102B (en) | 2015-09-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410130066.2A Active CN103932102B (en) | 2014-04-01 | 2014-04-01 | The processing method of honey Chinese yam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103932102B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433194A (en) * | 2014-08-22 | 2016-03-30 | 中国农业机械化科学研究院 | A freeze-dried kiwi fruit slice and a processing method thereof |
| CN105166261A (en) * | 2015-08-09 | 2015-12-23 | 胡世龙 | Honeydew Chinese yam tablet production technology |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438723A (en) * | 2007-11-19 | 2009-05-27 | 如皋市友好太阳能热水器厂 | Method for manufacturing cake from sweet potato |
| CN102715479A (en) * | 2012-06-18 | 2012-10-10 | 河南省晨光实业有限公司 | Making method of yam chips |
-
2014
- 2014-04-01 CN CN201410130066.2A patent/CN103932102B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438723A (en) * | 2007-11-19 | 2009-05-27 | 如皋市友好太阳能热水器厂 | Method for manufacturing cake from sweet potato |
| CN102715479A (en) * | 2012-06-18 | 2012-10-10 | 河南省晨光实业有限公司 | Making method of yam chips |
Non-Patent Citations (2)
| Title |
|---|
| 尘欢.油炸山药条.《http://home.meishichina.com/recipe-49444.html》.2012, * |
| 补气药膳;牛国平;《家庭医学》;19981231(第06期);30-31 * |
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| Publication number | Publication date |
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| CN103932102A (en) | 2014-07-23 |
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