CN104172022A - Sweet potato food and processing method thereof - Google Patents
Sweet potato food and processing method thereof Download PDFInfo
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- CN104172022A CN104172022A CN201410329907.2A CN201410329907A CN104172022A CN 104172022 A CN104172022 A CN 104172022A CN 201410329907 A CN201410329907 A CN 201410329907A CN 104172022 A CN104172022 A CN 104172022A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 41
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 41
- 235000013305 food Nutrition 0.000 title claims abstract description 24
- 238000003672 processing method Methods 0.000 title abstract 4
- 238000003756 stirring Methods 0.000 claims abstract description 35
- 239000000463 material Substances 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000004615 ingredient Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 229920002261 Corn starch Polymers 0.000 claims abstract description 11
- 239000008120 corn starch Substances 0.000 claims abstract description 11
- 244000203593 Piper nigrum Species 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 235000013614 black pepper Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000009955 starching Methods 0.000 claims description 20
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 16
- 244000061456 Solanum tuberosum Species 0.000 claims description 16
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 16
- 238000000465 moulding Methods 0.000 claims description 14
- 229920002472 Starch Polymers 0.000 claims description 10
- 229940099112 cornstarch Drugs 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- -1 8~12 parts Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims description 7
- 235000019710 soybean protein Nutrition 0.000 claims description 7
- 238000003892 spreading Methods 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000004513 sizing Methods 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 235000012813 breadcrumbs Nutrition 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000009740 moulding (composite fabrication) Methods 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 239000000126 substance Substances 0.000 description 9
- 235000019197 fats Nutrition 0.000 description 4
- 206010010774 Constipation Diseases 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 239000003053 toxin Substances 0.000 description 3
- 231100000765 toxin Toxicity 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000035568 catharsis Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 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
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002907 Guar gum Polymers 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
- 206010030113 Oedema Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 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
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 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
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 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
- 230000003321 amplification Effects 0.000 description 1
- 230000009286 beneficial effect Effects 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
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 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 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 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 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000002650 habitual effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000000936 intestine Anatomy 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
- 239000002398 materia medica Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 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
- 235000021067 refined food Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000001835 viscera Anatomy 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
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- A23L19/105—Sweet potatoes
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a sweet potato food and a processing method thereof, belonging to the field of foods. The sweet potato food is prepared from the following raw materials in parts by weight: main materials including 90-110 parts of sweet potatoes, stirring materials including 2.5-3.5 parts of sugar, 9-11 parts of corn starch, 8-12 parts of water, 0.3-0.6 part of salt, 1.3-1.7 parts of monosodium glutamate, 0.9-1.1 parts of white pepper powder and 3-5 parts of soybean isolated protein, and sizing materials including 0.8-1.2 parts of pulp powder, 1-1.5 parts of water and 15-25 parts of bread crumbs. The processing method comprises the following steps: cleaning the sweet potatoes, stewing, peeling, adding the stirring materials for stirring, forming, sizing, powdering, frying, and quickly freezing to obtain the sweet potato food. The sweet potato food is rich in high-quality dietary fibers and various microelements, fragrant and crisp in mouth feel, safe, sanitary and convenient to carry, can replenish energy, dietary fibers and various nutritional ingredients required for a human body, and is suitable for people of all ages; the corresponding processing method is simple in process and has very good market promotion values, and the added value of the sweet potatoes is improved.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of potato food and preparation method thereof.
Background technology
The ancient literature such as Compendium of Material Medica, supplementary Amplifications of the Compendium of Materia Medica is recorded, and Ipomoea batatas has the effect of " qi-restoratives is weary, beneficial strength, strengthening the spleen and stomach, strong kidney yin ", makes people's " long-lived few disease ", can also bowl spares and blood, warm stomach, fertile the five internal organs etc.Say it present age " China book on Chinese herbal medicine ": " taste is sweet, property equal, return spleen, kidney channel ", " bowl spares and blood, nourishing generate fluid, wide stomach, defaecation are secret.Cure mainly edema due to deficiency of the spleen, sore swollen toxin, the dry constipation of intestines.”
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., nutritive value is very high, be called the most balanced health food of nutrition by nutritionists, can keep blood vessel elasticity, very effective to control senility habitual constipation.Regrettably, people mostly think that eating Ipomoea batatas can make people get fat and dare not eat, in fact on the contrary, 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, often eat Ipomoea batatas and can improve the immunity of human body.Every 100 grams of fresh sweet potatoes only, containing 0.2 gram of fat, produce 99 kilocalories of heat energy, are probably 1/3 of rice, 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.
Although Ipomoea batatas plantation is with a long history, its traditional storage mode is mainly to store sth. in a cellar or drying, of long duration, also can cause to rot or rotten, reduces the use value of Ipomoea batatas, and Ipomoea batatas processed food is single at present, can not meet numerous consumer demands.
Summary of the invention
The object of the invention is to provide a kind of potato food, and it is another object of the present invention that its corresponding preparation method is provided.
Based on above-mentioned purpose, the present invention has taked following technical scheme:
A kind of potato food, raw material by following weight portion is made, major ingredient: 90～110 parts, Ipomoea batatas, stir material: 2.5～3.5 parts of sugar, 9～11 parts of cornstarch, 8～12 parts, water, 0.3～0.6 part of salt, 1.3～1.7 parts of monosodium glutamates, 0.9～1.1 part of white pepper powder, 3～5 parts of soybean protein isolates, spreading mass: 0.8～1.2 part of starch, 1～1.5 part, water, 15～25 parts of crumbs.
Preferably, potato food, raw material by following weight portion is made, major ingredient: 100 parts, Ipomoea batatas, stir material: 3 parts of sugar, 10 parts of cornstarch, 10 parts, water, 0.5 part of salt, 1.61 parts of monosodium glutamates, 0.99 part of white pepper powder, 4 parts of soybean protein isolates, spreading mass: 1 part of starch, 1.3 parts, water, 18 parts of crumbs.
The preparation method of potato food, comprises the following steps: major ingredient Ipomoea batatas adds and stirs that material stirs, moulding after cleaning, boiling, peeling, wraps successively slurry (starching), wraps up in crumbs fried after (upper powder), quick-frozen and get final product.
Preferably, described in be stirred under vacuum state and carry out, in whipping process, logical liquid nitrogen makes material temperature maintain-4 DEG C of left and right.
Preferably, when fried, oil temperature is 155～160 DEG C, and the time is 60～90 seconds.
Preferably, when quick-frozen, instant freezer Temperature Setting is-36～-40 DEG C, and the time is set as 35～40 minutes.
Starch in the present invention is to hang the primary raw material of pasting slurry over.At present, have finished product starch to sell on market, its main component is wheat flour, spice, guar gum.The Main Function of starching is in order to obtain viscosity, prepares for follow-up upper powder operation, and be also the fragility in order to improve product on the other hand.
Crumbs in the present invention are mainly the raw material in powder, wrap up in crumbs and carry out on starching machine.
Potato food provided by the invention is rich in dietary fiber and the various trace elements of high-quality, and its mouthfeel delicious and crisp, safety and sanitation and be easy to carry can supplement energy, dietary fiber and other multiple nutrients compositions of needed by human body in time, all-ages.Its corresponding preparation method technique is simple, easy to make, production cost is low, can increase substantially the added value of Ipomoea batatas, has good market popularization value.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described.
embodiment 1
A kind of potato food, raw material by following weight portion is made, major ingredient: Ipomoea batatas 100kg, stir material: sugared 3 kg, cornstarch 10 kg, water 10kg, salt 0.5 kg, monosodium glutamate 1.61 kg, white pepper powder 0.99 kg, soybean protein isolate 4 kg, spreading mass: starch (lot number 3112, Jiangsu prosperous Wei Ye Food Co., Ltd produces) 1 kg, water 1.3kg, crumbs 18 kg.The corresponding preparation method of potato food, comprise following step: major ingredient through cleaning, boiling, remove the peel, add and stir material stirring, moulding, starching, upper powder, fried, quick-frozen, pack, vanning, warehouse-in, adopt high-quality Ipomoea batatas, check that Ipomoea batatas is without rotten, clean, boiling, peeling; The Ipomoea batatas blending is thrown in de-airing mixer, after adding cornstarch to stir, then added the stirring material preparing in advance, stir, open liquid nitrogen pipes, limit passes into liquid nitrogen limit and stirs, controlling material temperature is-4 DEG C, stops stirring, and the raw material being stirred is put into ladle car; Render in forming machine, adjust forming machine parameter, make it moulding, substance 17g after moulding; After moulding, conveyer belt is delivered on starching machine, wraps slurry (starching), substance 22g; After starching, be delivered on starching machine guipure, wrap up in crumbs (upper powder); Conveyer belt is delivered in Fryer, carries out friedly, and oil temperature is 155 DEG C, and the time is 70 seconds, and fried rear substance is controlled at 28g left and right; When quick-frozen, instant freezer Temperature Setting is-36 DEG C, and the time is set as 40 minutes; Entering-18 DEG C of freezers preserves.
embodiment 2
A kind of potato food, raw material by following weight portion is made, major ingredient: Ipomoea batatas 90kg, stir material: sugared 2.5kg, cornstarch 9.5 kg, water 9.2 kg, salt 0.4kg, monosodium glutamate 1.32 kg, white pepper powder 0.91 kg, soybean protein isolate 3.2kg, spreading mass: starch (lot number 3112, Jiangsu prosperous Wei Ye Food Co., Ltd produces) 0.83 kg, water 1.1kg, crumbs 16 kg.The corresponding preparation method of potato food, comprise following step: major ingredient through cleaning, boiling, remove the peel, add and stir material stirring, moulding, starching, upper powder, fried, quick-frozen, pack, vanning, warehouse-in, adopt high-quality Ipomoea batatas, check that Ipomoea batatas is without rotten, clean, boiling, peeling; The Ipomoea batatas blending is thrown in de-airing mixer, after adding cornstarch to stir, then added the stirring material preparing in advance, stir, open liquid nitrogen pipes, limit passes into liquid nitrogen limit and stirs, controlling material temperature is-4 DEG C, stops stirring, and the raw material being stirred is put into ladle car; Render in forming machine, adjust forming machine parameter, make it moulding, substance 17g after moulding; After moulding, conveyer belt is delivered on starching machine, wraps slurry (starching), substance 22g; After starching, be delivered on starching machine guipure, wrap up in crumbs (upper powder); Conveyer belt is delivered in Fryer, carries out friedly, and oil temperature is 158 DEG C, and the time is 65 seconds, and fried rear substance is controlled at 28g left and right; When quick-frozen, instant freezer Temperature Setting is-40 DEG C, and the time is set as 35 minutes; Entering-18 DEG C of freezers preserves.
embodiment 3
A kind of potato food, raw material by following weight portion is made, major ingredient: Ipomoea batatas 110kg, stir material: sugared 3.5kg, cornstarch 11kg, water 12 kg, salt 0.6kg, monosodium glutamate 1.7 kg, white pepper powder 1.1 kg, soybean protein isolate 5kg, spreading mass: starch (lot number 3112, Jiangsu prosperous Wei Ye Food Co., Ltd produces) 1.2 kg, water 1.5kg, crumbs 25 kg.The corresponding preparation method of potato food, comprise following step: major ingredient through cleaning, boiling, remove the peel, add and stir material stirring, moulding, starching, upper powder, fried, quick-frozen, pack, vanning, warehouse-in, adopt high-quality Ipomoea batatas, check that Ipomoea batatas is without rotten, clean, boiling, peeling; The Ipomoea batatas blending is thrown in de-airing mixer, after adding cornstarch to stir, then added the stirring material preparing in advance, stir, open liquid nitrogen pipes, limit passes into liquid nitrogen limit and stirs, controlling material temperature is-4 DEG C, stops stirring, and the raw material being stirred is put into ladle car; Render in forming machine, adjust forming machine parameter, make it moulding, substance 17g after moulding; After moulding, conveyer belt is delivered on starching machine, wraps slurry (starching), substance 22g; After starching, be delivered on starching machine guipure, wrap up in crumbs (upper powder); Conveyer belt is delivered in Fryer, carries out friedly, and oil temperature is 160 DEG C, and the time is 90 seconds, and fried rear substance is controlled at 28g left and right; When quick-frozen, instant freezer Temperature Setting is-36 DEG C, and the time is set as 40 minutes; Entering-18 DEG C of freezers preserves.
Claims (7)
1. a potato food, it is characterized in that, raw material by following weight portion is made, major ingredient: 90～110 parts, Ipomoea batatas, stir material: 2.5～3.5 parts of sugar, 9～11 parts of cornstarch, 8～12 parts, water, 0.3～0.6 part of salt, 1.3～1.7 parts of monosodium glutamates, 0.9～1.1 part of white pepper powder, 3～5 parts of soybean protein isolates, spreading mass: 0.8～1.2 part of starch, 1～1.5 part, water, 15～25 parts of crumbs.
2. potato food according to claim 1, it is characterized in that, raw material by following weight portion is made, major ingredient: 100 parts, Ipomoea batatas, stir material: 3 parts of sugar, 10 parts of cornstarch, 10 parts, water, 0.5 part of salt, 1.61 parts of monosodium glutamates, 0.99 part of white pepper powder, 4 parts of soybean protein isolates, spreading mass: 1 part of starch, 1.3 parts, water, 18 parts of crumbs.
3. the preparation method of potato food described in claim 1 or 2, it is characterized in that, comprise the following steps: major ingredient Ipomoea batatas adds and stirs that material stirs, moulding after cleaning, boiling, peeling, wrap successively slurry (starching), wrap up in crumbs fried after (upper powder), quick-frozen and get final product.
4. Ipomoea batatas article fabrication methods according to claim 3, is characterized in that, described in be stirred under vacuum state and carry out, in whipping process, logical liquid nitrogen makes material temperature maintain-4 DEG C of left and right.
5. Ipomoea batatas article fabrication methods according to claim 3, is characterized in that, when fried, oil temperature is 155～160 DEG C, and the time is 60～90 seconds.
6. Ipomoea batatas article fabrication methods according to claim 3, is characterized in that, when quick-frozen, instant freezer Temperature Setting is-36～-40 DEG C, and the time is set as 35～40 minutes.
7. Ipomoea batatas article fabrication methods according to claim 3, is characterized in that, described in wrap up in crumbs step on starching machine, carry out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410329907.2A CN104172022A (en) | 2014-07-11 | 2014-07-11 | Sweet potato food and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410329907.2A CN104172022A (en) | 2014-07-11 | 2014-07-11 | Sweet potato food and processing method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN104172022A true CN104172022A (en) | 2014-12-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410329907.2A Pending CN104172022A (en) | 2014-07-11 | 2014-07-11 | Sweet potato food and processing method thereof |
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| Country | Link |
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| CN (1) | CN104172022A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112220013A (en) * | 2020-10-19 | 2021-01-15 | 苏州闻达食品配料有限公司 | Processing method of fried crispy sweet potato chips |
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Application publication date: 20141203 |