CN104323171A - Preparation method of Chinese yam and Jerusalem artichoke biscuits - Google Patents
Preparation method of Chinese yam and Jerusalem artichoke biscuits Download PDFInfo
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- CN104323171A CN104323171A CN201410556893.8A CN201410556893A CN104323171A CN 104323171 A CN104323171 A CN 104323171A CN 201410556893 A CN201410556893 A CN 201410556893A CN 104323171 A CN104323171 A CN 104323171A
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- jerusalem artichoke
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- 229940029339 inulin Drugs 0.000 description 1
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- 230000017260 vegetative to reproductive phase transition of meristem Effects 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
-
- 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
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- 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)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of Chinese yam and Jerusalem artichoke biscuits, belonging to the field of food processing. The preparation method is characterized by adopting the following technological processes: material selecting, shelling, washing and dicing, precooking, flavoring, shaping, drying, packaging and finished product obtaining. The preparation method has the beneficial effects that the products are fragrant, crisp and tasty, taste fragrant and sweet and have the peculiar flavors of Chinese yam and Jerusalem artichokes; the products are rich in dietary fibers, are conductive to protecting gastric mucosae and helping digestion, have the functions of nourishing yin and the lung and reducing blood pressure and blood glucose and are rare low-calorie, low-sugar and low-fat health food.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of Chinese yam jerusalem artichoke biscuit.
Background technology
Chinese yam has nutritious tonifying, induce disturb element, strengthen immunity of organisms, excretion in scheduling, tonifying Qi are promoted blood circulation, kobadrin, to relieving asthma etc. and help to change, coronary artery and micro-samsara blood flow can be improved, chronic bronchitis, hat unpleasantness, angina pectoris etc. can be treated.Iron rod yam has the function of qi invigorating and lung moistening, both can cut into slices to decoct juice and work as tea-drinking, can chop up to cook congee again and drink, and has good treatment results to void cough and tuberculosis fever patient.Spring, weather was more uninteresting, and easy impariment of the lung Tianjin, causes the deficiency of Yin, and occur the illnesss such as dry, dry throat, parched lips, dry cough, Chinese yam of now nourishing is the most applicable, because Chinese yam is the product of calmness safely, for the top grade of lung is supported in enriching yin.
Jerusalem artichoke, has another name called Jerusalem artichoke, is a kind of composite family Helianthus perennial root herbaceous plant.Fall flowering, long have yellow little disc floret, and shape is as chrysanthemum, and generally with stem tuber breeding, its underground stem tuber is rich in the fructose polymers such as starch, synanthrin, edible, cooks, cooks gruel, salted white, shines jerusalem artichoke processed and does, can also produce starch and alcohol raw material.
The effect of jerusalem artichoke: jerusalem artichoke has and falls hypoglycemic effect, can promote that sugar decomposes, superfluous sugar transition is made to be heat, improve the lipid homeostasis in body, jerusalem artichoke has dual regulation to blood sugar, blood sugar in diabetic patients can be made to reduce on the one hand, hypoglycemia glucose can be made again to raise on the other hand.Jerusalem artichoke contains abundant synanthrin, has special health care and antitumaous effect after refinement; The inulin be processed into eats polysaccharide as a kind of natural function, has the physiological function of water-soluble dietary fiber and biologically active precursor, because being widely used in low in calories, low sugar, low fat food.
Chinese yam, jerusalem artichoke not storage tolerance, and being of high nutritive value, for being processed into the comprehensive utilization that Chinese yam jerusalem artichoke biscuit can realize Chinese yam jerusalem artichoke, being convenient to store, improving its economic worth and nutritive value.
Summary of the invention
The object of the invention is the problem solving Chinese yam, jerusalem artichoke not easily preserves, a kind of preparation method of Chinese yam jerusalem artichoke biscuit is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for Chinese yam jerusalem artichoke biscuit, is characterized in that: adopt select materials → remove the peel → clean the processing process of stripping and slicing → precook → seasoning → sizing → oven dry → packaging → finished product, concrete operation step is:
A, to select materials: select ripe, make raw material without the Chinese yam of disease and pest, jerusalem artichoke;
B, peeling, clean stripping and slicing: Chinese yam and jerusalem artichoke are cleaned, remove the peel, is then cut into bulk;
C, to precook: jerusalem artichoke and the Chinese yam of being cut into block are placed in pot, add proper amount of clear water, put into a little maltose and honey, well-done in pot;
D, seasoning: almond, walnut, rock sugar, sesame are pulverized, dissolved, is together added in well-done Chinese yam jerusalem artichoke, fully stirs;
E, sizing: the biscuit be stirred is placed in calibrator, make the biscuit of various shape;
F, oven dry: shaping biscuit is placed in baking oven, dry, pack, be finished product by cake form at 90-98 DEG C.
Beneficial effect: product crisp-fried of the present invention is good to eat, taste is fragrant and sweet, have Chinese yam, the distinctive local flavor of jerusalem artichoke.This product is rich in dietary fiber, is conducive to protection gastric mucosa, helps digest, and also has that enriching yin is supported lung, reduced blood pressure, effect of blood sugar, is a kind of health food of rare low in calories, low sugar, low fat.
Detailed description of the invention
Embodiment 1
:
A preparation method for Chinese yam jerusalem artichoke biscuit, concrete operation step is:
A, to select materials: select ripe, make raw material without the Chinese yam of disease and pest, jerusalem artichoke;
B, peeling, clean stripping and slicing: Chinese yam and jerusalem artichoke are cleaned, remove the peel, is then cut into bulk;
C, to precook: jerusalem artichoke and the Chinese yam of being cut into block are placed in pot, add proper amount of clear water, put into a little salt, well-done in pot;
D, seasoning: by sesame, peanut, iblet, clean impurity elimination, oven dry, pulverizing, then banana is stirred into pasty state, above-mentioned auxiliary material is together added in well-done Chinese yam jerusalem artichoke, fully stirs;
E, sizing: the biscuit be stirred is placed in calibrator, can do circular, square biscuit;
F, oven dry: shaping Chinese yam jerusalem artichoke biscuit is placed in baking oven, dry, sprinkle one deck white sugar, pack, be finished product by cake form at 75 DEG C.
Embodiment 2
:
A preparation method for Chinese yam jerusalem artichoke biscuit, concrete operation step is:
A, to select materials: select ripe, make raw material without the Chinese yam of disease and pest, jerusalem artichoke;
B, peeling, clean stripping and slicing: Chinese yam and jerusalem artichoke are cleaned, remove the peel, is then cut into bulk;
C, to precook: jerusalem artichoke and the Chinese yam of being cut into block are placed in pot, add proper amount of clear water, put into a little white granulated sugar, well-done in pot;
D, seasoning: sesame, chive, Chinese prickly ash, ginger are cleaned impurity elimination, oven dry, pulverizing, then potato is boiled stir into pasty state, above-mentioned auxiliary material is together added in well-done Chinese yam jerusalem artichoke, fully stirs;
E, sizing: the biscuit be stirred is placed in calibrator, can do circular, square biscuit;
F, oven dry: shaping Chinese yam jerusalem artichoke biscuit is placed in baking oven, after drying, sprinkle one deck black pepper, pack, be finished product by cake form at 80 DEG C.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for Chinese yam jerusalem artichoke biscuit, is characterized in that: adopt select materials → remove the peel → clean the processing process of stripping and slicing → precook → seasoning → sizing → oven dry → packaging → finished product, concrete operation step is:
A, to select materials: select ripe, make raw material without the Chinese yam of disease and pest, jerusalem artichoke;
B, peeling, clean stripping and slicing: Chinese yam and jerusalem artichoke are cleaned, remove the peel, is then cut into bulk;
C, to precook: jerusalem artichoke and the Chinese yam of being cut into block are placed in pot, add proper amount of clear water, put into a little maltose and honey, well-done in pot;
D, seasoning: almond, walnut, rock sugar, sesame are pulverized, dissolved, is together added in well-done Chinese yam jerusalem artichoke, fully stirs;
E, sizing: the biscuit be stirred is placed in calibrator, make the biscuit of various shape;
F, oven dry: shaping biscuit is placed in baking oven, dry, pack, be finished product by cake form at 90-98 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410556893.8A CN104323171A (en) | 2014-10-21 | 2014-10-21 | Preparation method of Chinese yam and Jerusalem artichoke biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410556893.8A CN104323171A (en) | 2014-10-21 | 2014-10-21 | Preparation method of Chinese yam and Jerusalem artichoke biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104323171A true CN104323171A (en) | 2015-02-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410556893.8A Pending CN104323171A (en) | 2014-10-21 | 2014-10-21 | Preparation method of Chinese yam and Jerusalem artichoke biscuits |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104604974A (en) * | 2015-02-20 | 2015-05-13 | 柴华 | Technological method for making health maintenance cakes from asparagus cochinchinensis |
| CN104970077A (en) * | 2015-08-13 | 2015-10-14 | 饶世柱 | Health kiwi fruit biscuit and processing technology thereof |
| CN104970075A (en) * | 2015-08-13 | 2015-10-14 | 饶世柱 | Health banana biscuits and processing process thereof |
| CN104970072A (en) * | 2015-08-13 | 2015-10-14 | 饶世柱 | Health purple sweet potato biscuits and processing process thereof |
| CN105230731A (en) * | 2015-10-23 | 2016-01-13 | 曾庆明 | Processing method of biscuits made by yams and purple potatoes |
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| 魏书信等: "微波山药莲藕饼干的研制", 《农产品加工(学刊)》 * |
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| CN104970077A (en) * | 2015-08-13 | 2015-10-14 | 饶世柱 | Health kiwi fruit biscuit and processing technology thereof |
| CN104970075A (en) * | 2015-08-13 | 2015-10-14 | 饶世柱 | Health banana biscuits and processing process thereof |
| CN104970072A (en) * | 2015-08-13 | 2015-10-14 | 饶世柱 | Health purple sweet potato biscuits and processing process thereof |
| CN105230731A (en) * | 2015-10-23 | 2016-01-13 | 曾庆明 | Processing method of biscuits made by yams and purple potatoes |
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Application publication date: 20150204 |