CN104351692A - Method for preparing quick-frozen iron stick yam - Google Patents
Method for preparing quick-frozen iron stick yam Download PDFInfo
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- CN104351692A CN104351692A CN201410698188.1A CN201410698188A CN104351692A CN 104351692 A CN104351692 A CN 104351692A CN 201410698188 A CN201410698188 A CN 201410698188A CN 104351692 A CN104351692 A CN 104351692A
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- Prior art keywords
- iron rod
- rod yam
- yam
- quick
- section
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a method for preparing a quick-frozen iron stick yam. The method comprises the following steps: selecting materials, cleaning, peeling, chopping, pickling, quickly freezing, inspecting and packaging, storing and the like. The preparation method has the advantages of simple steps, short process and convenience in operation. Except aluminum-free baking powder and sugar, other additives and chemicals are not used, so that the quick-frozen iron stick yam prepared by the method provided by the invention still retains the natural flavor of food and also keeps the original color of iron sticks, and thus the quick-frozen iron stick yam product has strong sense of appetite, and tastes delicious and unique.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of preparation method for the preparation of quick-frozen iron rod yam.
Background technology
The abbreviation of " four large RHIIZOMA DIOSCOREAE from Henan of China " i.e. RHIIZOMA DIOSCOREAE from Henan of China, bosom glutinous rehmannia, radix achyranthis bidentatae, Huai Chrysanthemi is Jiaozhuo, Henan Province special product, national protection of place of origin product; iron rod yam is the superfine product of RHIIZOMA DIOSCOREAE from Henan of China, and have medicine-food two-purpose and be worth, it can be allayed one's hunger again; still can treat effect of disease, go down in history.Detect analysis result display according to Chinese Academy of Sciences's chemical examination, iron rod yam is rich in 16 starch, mucilaginous substance glycoprotein, choline, vitamin C, mannosan; Also containing glutamic acid, tyrosine, alanine etc. 18 seed amino acid and iron, calcium, zinc, phosphorus, manganese, cobalt, copper etc. more than ten plant trace element.Show according to pharmacology and clinical study results, this product has feature: one, tonifying middle-Jiao and Qi; Iron rod yam plants trace element and other mineral matter because being rich in 18 seed amino acids and more than 10, so have strengthening the spleen and stomach, tonifying lung kidney, tonifying middle-Jiao and Qi, invigorating the spleen qi-restoratives, to reinforce the kidney the effects such as beneficial essence, beneficial heart and tranquilizing mind, saying of " invigorating the spleen help, taste essence being reinforced the kidney, controlled all kinds of diseases and ailments, treat general debility " is had in Li Shizhen (1518-1593 A.D.) Compendium of Material Medica.Two, quench one's thirst and promote the production of body fluid: this Chinese yam has the effect of life of quenching one's thirst; Chinese traditional treatment consumptive disease is quenched one's thirst in (diabetes) prescription often has Chinese yam single to use, or share with other medicines, and effect is better.Three, keep healthy: because fresh Chinese yam is rich in multivitamin, amino acid and mineral matter, Human Lipid Metabolism can be prevented and treated abnormal, and artery sclerosis, to safeguarding that insulin normal function also has certain effect, there is enhancing body immunity, beneficial heart and tranquilizing mind, would rather Dingchuan, the health-care effect such as delay senility.Four, beauty treatment: Yuan Dynasty taste expert Li Jing says: " control dry skin and moisten it with this thing." Li Shizhen (1518-1593 A.D.) writes: Chinese yam can moisten fur.Chinese yam is to nourishes rough skin, and vigorous and graceful beauty treatment has unique curative effect.Five, special pharmacological function: the copper ion in Chinese yam and connective tissue have very big help to human development, obvious curative effects is had to vascular system disease, calcium in iron rod yam, bone, osteoporosis are damaged to the injury of the tissues, loss of tooth has high curative effect, also there is good curative effect to pernio, diabetes, hepatitis, infantile diarrhea, enruesis, baby's indigestion, ulcerative stomatitis, pulmonary tuberculosis, the inferior patient of woman month band, for a long time with can be clear-headed and clear-sighted, promote longevity.Domestic and international clinical research confirmation Chinese yam energy healthcare, delays senility.Prevent and treat artery sclerosis and coronary heart disease, brain healthy, qi-restoratives is hypoglycemic, treatment diabetes etc.Chinese yam is edible can medicine, and medical value is very high, and clinical treatment more than 200 plants disease.
And the iron rod yam food that to be China traditional, iron rod yam contains specific amylase, be conducive to people eat after absorption to starch, be not easy to cause and get fat.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of quick-frozen iron rod yam, thus can prepare and be easy to digestion, delicious good to eat, unique quick-frozen iron rod yam, the method step is simple, is easy to operation.
The technical solution adopted in the present invention: a kind of preparation method of quick-frozen iron rod yam, is characterized in that: comprise the following steps,
Step 1, with clear water, the iron rod yam chosen to be cleaned up, then the supracutaneous moisture control in iron rod mountain after cleaning up is done;
Step 2, dry iron rod yam has been controlled to the transepidermal water in step 1 peel and be cut into the Chinese yam section that length is 15 ± 0.5cm;
Put in step 3, the iron rod yam section that cuts in step 2 white granulated sugar and without aluminium baking powder, pickle rear for subsequent use after mixing;
Step 4, by step 3 through the iron rod yam section of pickling-30
dEG Cto-40
dEG Cfreezing 25-35 minute at temperature;
Step 5, to gained in step 4 freezing after iron rod yam section test, and the iron rod yam section be up to the standards is entered packaging bag, stores under then putting into the environment of less than-18 DEG C.
The white granulated sugar put in iron rod yam section in described step 3 is the 5-7% of iron rod yam weight without the amount of aluminium baking powder, and the amount put into without aluminium baking powder is the 0.5-1% of iron rod yam weight.
In described step 3, the salting period of iron rod yam is how long 15-20 minute.
Beneficial effect of the present invention: preparation method's step of the present invention is simple, and flow process is short, easy to operate; Except using without except aluminium baking powder and white sugar in the inventive method, do not use other any additive and chemical article, thus make the quick-frozen iron rod yam utilizing the inventive method to prepare still remain outside the natural smell of food, also to maintain iron rod color and luster originally, make quick-frozen iron rod yam product have strong appetite sense, simultaneously delicious good to eat, mouthfeel is unique.
Detailed description of the invention
Embodiment 1
A preparation method for quick-frozen iron rod yam, is characterized in that: comprise the following steps,
Step 1, with clear water, the iron rod yam chosen to be cleaned up, then the supracutaneous moisture control in iron rod mountain after cleaning up is done;
Step 2, dry iron rod yam has been controlled to the transepidermal water in step 1 peel and be cut into the Chinese yam section that length is 15 ± 0.5cm;
Put in step 3, the iron rod yam section that cuts in step 2 white granulated sugar and without aluminium baking powder, pickle after 15-20 minute for subsequent use after mixing, the white granulated sugar put into is 5% of iron rod yam weight without the amount of aluminium baking powder, and the amount put into without aluminium baking powder is 0.5% of iron rod yam weight;
Step 4, by step 3 through the iron rod yam section of pickling-30
dEG Cto-40
dEG Cfreezing 25-35 minute at temperature;
Step 5, to gained in step 4 freezing after iron rod yam section test, and the iron rod yam section be up to the standards is entered packaging bag, stores under then putting into the environment of less than-18 DEG C.
Embodiment 2
A preparation method for quick-frozen iron rod yam, is characterized in that: comprise the following steps,
Step 1, with clear water, the iron rod yam chosen to be cleaned up, then the supracutaneous moisture control in iron rod mountain after cleaning up is done;
Step 2, dry iron rod yam has been controlled to the transepidermal water in step 1 peel and be cut into the Chinese yam section that length is 15 ± 0.5cm;
Put in step 3, the iron rod yam section that cuts in step 2 white granulated sugar and without aluminium baking powder, pickle after 15-20 minute for subsequent use after mixing, the white granulated sugar put into is 7% of iron rod yam weight without the amount of aluminium baking powder, and the amount put into without aluminium baking powder is 1% of iron rod yam weight;
Step 4, by step 3 through the iron rod yam section of pickling-30
dEG Cto-40
dEG Cfreezing 25-35 minute at temperature;
Step 5, to gained in step 4 freezing after iron rod yam section test, and the iron rod yam section be up to the standards is entered packaging bag, stores under then putting into the environment of less than-18 DEG C.
Embodiment 3
A preparation method for quick-frozen iron rod yam, is characterized in that: comprise the following steps,
Step 1, with clear water, the iron rod yam chosen to be cleaned up, then the supracutaneous moisture control in iron rod mountain after cleaning up is done;
Step 2, dry iron rod yam has been controlled to the transepidermal water in step 1 peel and be cut into the Chinese yam section that length is 15 ± 0.5cm;
Put in step 3, the iron rod yam section that cuts in step 2 white granulated sugar and without aluminium baking powder, pickle after 15-20 minute for subsequent use after mixing, the white granulated sugar put into is 6% of iron rod yam weight without the amount of aluminium baking powder, and the amount put into without aluminium baking powder is 0.5% of iron rod yam weight;
Step 4, by step 3 through the iron rod yam section of pickling-30
dEG Cto-40
dEG Cfreezing 25-35 minute at temperature;
Step 5, to gained in step 4 freezing after iron rod yam section test, and the iron rod yam section be up to the standards is entered packaging bag, stores under then putting into the environment of less than-18 DEG C.
Claims (3)
1. a preparation method for quick-frozen iron rod yam, is characterized in that: comprise the following steps,
Step 1, with clear water, the iron rod yam chosen to be cleaned up, then the supracutaneous moisture control in iron rod mountain after cleaning up is done;
Step 2, dry iron rod yam has been controlled to the transepidermal water in step 1 peel and be cut into the Chinese yam section that length is 15 ± 0.5cm;
Put into white granulated sugar and without aluminium baking powder, pickle rear for subsequent use after mixing in step 3, the iron rod yam section that cuts in step 2;
Step 4, by step 3 through the iron rod yam section of pickling-30
dEG Cto-40
dEG Cfreezing 25-35 minute at temperature;
Step 5, to gained in step 4 freezing after iron rod yam section test, and the iron rod yam section be up to the standards is entered packaging bag, stores under then putting into the environment of less than-18 DEG C.
2. the preparation method of quick-frozen iron rod yam according to claim 1, it is characterized in that: the white granulated sugar put in iron rod yam section in described step 3 is the 5-7% of iron rod yam weight without the amount of aluminium baking powder, the amount put into without aluminium baking powder is the 0.5-1% of iron rod yam weight.
3. the preparation method of quick-frozen iron rod yam according to claim 1, is characterized in that: in described step 3 salting period of iron rod yam for how long 15-20 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410698188.1A CN104351692B (en) | 2014-11-28 | 2014-11-28 | A kind of preparation method of quick-frozen iron rod yam |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410698188.1A CN104351692B (en) | 2014-11-28 | 2014-11-28 | A kind of preparation method of quick-frozen iron rod yam |
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| CN104351692A true CN104351692A (en) | 2015-02-18 |
| CN104351692B CN104351692B (en) | 2017-06-16 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105473A (en) * | 2018-08-06 | 2019-01-01 | 徐州天马敬安食品有限公司 | A kind of production method exporting quick freezed yam |
| CN109122840A (en) * | 2018-08-06 | 2019-01-04 | 徐州天马敬安食品有限公司 | A kind of production method of quick-frozen iron rod yam |
| CN113508894A (en) * | 2021-05-28 | 2021-10-19 | 洛阳洛肴农业开发有限公司 | Production process for directly processing fresh Tiegun yam into Tiegun yam powder |
Citations (5)
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|---|---|---|---|---|
| CN1613365A (en) * | 2004-11-30 | 2005-05-11 | 胡传银 | Production for quick-freezing Chinese yam powder |
| CN101223973A (en) * | 2008-01-11 | 2008-07-23 | 济南冬之味科技有限公司 | Processing method of quick freezed yam strip |
| CN101292678A (en) * | 2007-04-28 | 2008-10-29 | 隋纪成 | Fresh-keeping technique for Chinese yam |
| CN102696747A (en) * | 2012-06-16 | 2012-10-03 | 徐州大丰食品有限公司 | Method for prolonging preservation period of yams |
| CN103651755A (en) * | 2012-09-17 | 2014-03-26 | 怀山堂生物科技股份有限公司 | Quick-freezing freshness retaining method for Chinese yams |
-
2014
- 2014-11-28 CN CN201410698188.1A patent/CN104351692B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1613365A (en) * | 2004-11-30 | 2005-05-11 | 胡传银 | Production for quick-freezing Chinese yam powder |
| CN101292678A (en) * | 2007-04-28 | 2008-10-29 | 隋纪成 | Fresh-keeping technique for Chinese yam |
| CN101223973A (en) * | 2008-01-11 | 2008-07-23 | 济南冬之味科技有限公司 | Processing method of quick freezed yam strip |
| CN102696747A (en) * | 2012-06-16 | 2012-10-03 | 徐州大丰食品有限公司 | Method for prolonging preservation period of yams |
| CN103651755A (en) * | 2012-09-17 | 2014-03-26 | 怀山堂生物科技股份有限公司 | Quick-freezing freshness retaining method for Chinese yams |
Non-Patent Citations (1)
| Title |
|---|
| 章焱广: "山药速冻工艺", 《冷饮与速冻食品工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105473A (en) * | 2018-08-06 | 2019-01-01 | 徐州天马敬安食品有限公司 | A kind of production method exporting quick freezed yam |
| CN109122840A (en) * | 2018-08-06 | 2019-01-04 | 徐州天马敬安食品有限公司 | A kind of production method of quick-frozen iron rod yam |
| CN113508894A (en) * | 2021-05-28 | 2021-10-19 | 洛阳洛肴农业开发有限公司 | Production process for directly processing fresh Tiegun yam into Tiegun yam powder |
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| CN104351692B (en) | 2017-06-16 |
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