CN104543858A - Quick-frozen steamed sweet potato processing technology - Google Patents
Quick-frozen steamed sweet potato processing technology Download PDFInfo
- Publication number
- CN104543858A CN104543858A CN201410813926.2A CN201410813926A CN104543858A CN 104543858 A CN104543858 A CN 104543858A CN 201410813926 A CN201410813926 A CN 201410813926A CN 104543858 A CN104543858 A CN 104543858A
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- China
- Prior art keywords
- sweet potato
- yam loaf
- quick
- loaf
- yam
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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
-
- 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
- A23B7/0441—Treatment other than blanching preparatory to freezing
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a quick-frozen steamed sweet potato processing technology which comprises the technology processes of selection of raw materials, peeling and slicing, soaking maintenance, air bubble cleaning, panning, digestion, cooling, quick freezing, removal from the pan and refrigeration. The quick-frozen steamed sweet potato obtained by the technology maintains the quality of the steamed sweet potato via low temperature without any preservative or additive, so that the nutrition of the steamed sweet potato is not lost during the quick-freeze transportation, the original taste and flavor of the steamed sweet potato are maintained, and the product storage and transportation are convenient.
Description
Technical field
The present invention relates to a kind of quick-frozen to steam in clear soup the processing technology of sweet potato.
Background technology
Sweet potato has another name called Ipomoea batatas, sweet potato, sweet potato, taro etc., sweet potato belongs to tubular flower order, on Convolvulaceae annual herb plant, on flat sleeping ground is oblique, under ground portion is circular, oval or fusiform piece of root, the shape of block root, color of the leather and yellowish pink because of kind or soil different and different.Moisture containing 60%-80% in yam loaf root, the starch of 10%-30%, the sugar of about 5% and a small amount of protein, grease, cellulose, hemicellulose, pectin, ash grade, if be converted into 0.5Kg grain with the fresh sweet potato of 2.5Kg to calculate, in addition to fats, protein, carbohydrate equal size are all high than rice, flour for its nutritional labeling, and in sweet potato, protein composition is more reasonable, essential amino acids content is high, and the lysine content in sweet potato particularly comparing shortage in Cereals based food is higher.In addition contain abundant vitamin (carrotene, vitamin A, B, C, E) in sweet potato, its starch is also easy to be absorbed by the body.
The nutrition of sweet potato is very abundant, and people adopt steamed mode to carry out edible sweet potato usually, is important a kind of food, but the steamed easy dehydration of sweet potato and affect freshness, how to make the freshness date of steamed sweet potato increase, and instant, be the problem that people are comparatively concerned about.
Summary of the invention
A kind of quick-frozen is the object of the present invention is to provide to steam in clear soup the processing technology of sweet potato, long fresh-keeping period and instant.
For achieving the above object, this invention takes following technical scheme:
Quick-frozen is steamed in clear soup the processing technology of sweet potato, and it comprises the following steps:
(1) raw material selection: choose sweet potato, cleans surperficial earth and foreign matter with clear water;
(2) remove the peel stripping and slicing: the crude fibre removing sweet potato crust and two ends, the spacing of adjustment cutting knife, is cut into the yam loaf that quality is 15-25g;
(3) maintenance is soaked: yam loaf is put into clear water and soaks maintenance, soak time is 20-25 minute;
(4) steam bubble cleaning: yam loaf is evenly dropped in rinse bath, with the rinsing of flowing water steam bubble, drags for the floating chip in groove and foreign matter, clear water sprays;
(5) sabot: the yam loaf of same size size is evenly loaded stainless steel disc, thickness is two-layer;
(6) boiling: the stainless steel disc that two-layer yam loaf is housed is put into boiling case, boiling temperature is more than 98 DEG C, and digestion time is 25-30 minute;
(7) cool: the related stainless steel disc of the yam loaf after boiling, adopt ventilating fan forced-air blast cooling, the surface temperature being cooled to yam loaf is down between 70-80 DEG C;
(8) quick-frozen: related for cooled yam loaf stainless steel disc is placed on the guipure of instant freezer, adopt rotation to freeze, solidification point, below-25 DEG C, freezes to yam loaf temperature below-18 DEG C;
(9) disk stripping: the yam loaf freezed is taken off from stainless steel disc, bloom the fast and sex change block of block, variable color in the surface of rejecting in fast yam loaf;
(10) refrigerate: the yam loaf quantitative package will freezed by health procedure calls, put into freezer and refrigerate, refrigerated storage temperature is below-18 DEG C.
The invention has the beneficial effects as follows: the quick-frozen adopting present invention process method to obtain is steamed in clear soup sweet potato, the quality of steamed sweet potato is kept completely with low temperature, and do not need by any anticorrisive agent or additive, the nutrition of steamed sweet potato can not be lost in quick-frozen transport, both remain the genuineness of steamed sweet potato, and facilitate again product to store and transport.
Detailed description of the invention
Quick-frozen is steamed in clear soup the processing technology of sweet potato, and its technological process is: raw material selection → peeling stripping and slicing → immersion maintenance → steam bubble cleaning → sabot → boiling → cooling → quick-frozen → disk stripping → refrigeration.
Concrete procedure of processing is as follows:
Quick-frozen is steamed in clear soup the processing technology of sweet potato, and it comprises the following steps:
(1) raw material selection: choose sweet potato, cleans surperficial earth and foreign matter with clear water;
(2) remove the peel stripping and slicing: the crude fibre removing sweet potato crust and two ends, the spacing of adjustment cutting knife, is cut into the yam loaf that quality is 15-25g;
(3) maintenance is soaked: yam loaf is put into clear water and soaks maintenance, soak time is 20-25 minute;
(4) steam bubble cleaning: yam loaf is evenly dropped in rinse bath, with the rinsing of flowing water steam bubble, drags for the floating chip in groove and foreign matter, clear water sprays;
(5) sabot: the yam loaf of same size size is evenly loaded stainless steel disc, thickness is two-layer;
(6) boiling: the stainless steel disc that two-layer yam loaf is housed is put into boiling case, boiling temperature is more than 98 DEG C, and digestion time is 25-30 minute;
(7) cool: the related stainless steel disc of the yam loaf after boiling, adopt ventilating fan forced-air blast cooling, the surface temperature being cooled to yam loaf is down between 70-80 DEG C;
(8) quick-frozen: related for cooled yam loaf stainless steel disc is placed on the guipure of instant freezer, adopt rotation to freeze, solidification point, below-25 DEG C, freezes to yam loaf temperature below-18 DEG C;
(9) disk stripping: the yam loaf freezed is taken off from stainless steel disc, bloom the fast and sex change block of block, variable color in the surface of rejecting in fast yam loaf;
(10) refrigerate: the yam loaf quantitative package will freezed by health procedure calls, put into freezer and refrigerate, refrigerated storage temperature is below-18 DEG C.
Claims (1)
1. quick-frozen is steamed in clear soup a processing technology for sweet potato, and it is characterized in that, it comprises the following steps:
(1) raw material selection: choose sweet potato, cleans surperficial earth and foreign matter with clear water;
(2) remove the peel stripping and slicing: the crude fibre removing sweet potato crust and two ends, the spacing of adjustment cutting knife, is cut into the yam loaf that quality is 15-25g;
(3) maintenance is soaked: yam loaf is put into clear water and soaks maintenance, soak time is 20-25 minute;
(4) steam bubble cleaning: yam loaf is evenly dropped in rinse bath, with the rinsing of flowing water steam bubble, drags for the floating chip in groove and foreign matter, clear water sprays;
(5) sabot: the yam loaf of same size size is evenly loaded stainless steel disc, thickness is two-layer;
(6) boiling: the stainless steel disc that two-layer yam loaf is housed is put into boiling case, boiling temperature is more than 98 DEG C, and digestion time is 25-30 minute;
(7) cool: the related stainless steel disc of the yam loaf after boiling, adopt ventilating fan forced-air blast cooling, the surface temperature being cooled to yam loaf is down between 70-80 DEG C;
(8) quick-frozen: related for cooled yam loaf stainless steel disc is placed on the guipure of instant freezer, adopt rotation to freeze, solidification point, below-25 DEG C, freezes to yam loaf temperature below-18 DEG C;
(9) disk stripping: the yam loaf freezed is taken off from stainless steel disc, bloom the fast and sex change block of block, variable color in the surface of rejecting in fast yam loaf;
(10) refrigerate: the yam loaf quantitative package will freezed by health procedure calls, put into freezer and refrigerate, refrigerated storage temperature is below-18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410813926.2A CN104543858A (en) | 2014-12-25 | 2014-12-25 | Quick-frozen steamed sweet potato processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410813926.2A CN104543858A (en) | 2014-12-25 | 2014-12-25 | Quick-frozen steamed sweet potato processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543858A true CN104543858A (en) | 2015-04-29 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410813926.2A Pending CN104543858A (en) | 2014-12-25 | 2014-12-25 | Quick-frozen steamed sweet potato processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104543858A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815368A (en) * | 2016-03-21 | 2016-08-03 | 徐州工程学院 | Instant sweet potato cake and preparation method thereof |
| CN105815713A (en) * | 2016-04-12 | 2016-08-03 | 莱阳恒润食品有限公司 | Semi-blanching colocasia esculenta processing and manufacturing method |
| CN108684810A (en) * | 2017-04-04 | 2018-10-23 | 龙海市格林食品有限公司 | The processing method of quick-frozen yam betel |
| CN109393294A (en) * | 2018-12-13 | 2019-03-01 | 扬州大学 | A kind of new method that taro steams, boils |
-
2014
- 2014-12-25 CN CN201410813926.2A patent/CN104543858A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815368A (en) * | 2016-03-21 | 2016-08-03 | 徐州工程学院 | Instant sweet potato cake and preparation method thereof |
| CN105815713A (en) * | 2016-04-12 | 2016-08-03 | 莱阳恒润食品有限公司 | Semi-blanching colocasia esculenta processing and manufacturing method |
| CN108684810A (en) * | 2017-04-04 | 2018-10-23 | 龙海市格林食品有限公司 | The processing method of quick-frozen yam betel |
| CN109393294A (en) * | 2018-12-13 | 2019-03-01 | 扬州大学 | A kind of new method that taro steams, boils |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150429 |
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| WD01 | Invention patent application deemed withdrawn after publication |