CN104757470A - Processing method for dried sweet potatoes - Google Patents
Processing method for dried sweet potatoes Download PDFInfo
- Publication number
- CN104757470A CN104757470A CN201510144659.9A CN201510144659A CN104757470A CN 104757470 A CN104757470 A CN 104757470A CN 201510144659 A CN201510144659 A CN 201510144659A CN 104757470 A CN104757470 A CN 104757470A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- sweet potatoes
- dried
- ipomoea batatas
- processing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a processing method for dried sweet potatoes. The processing method comprises the following steps: selecting red-heart sweet potatoes as raw materials, and drying the red-heart sweet potatoes in air within one month; cleaning the air-dried sweet potatoes with clear water, and peeling off; placing the sweet potatoes into liquid supernatant which is obtained by cooking wild jujubes in boiling water for one hour, and soaking for 5 hours; cooking the soaked sweet potatoes to obtain mashed sweet potatoes; stirring the mashed sweet potatoes into paste, and filtering out lignocelluloses; filling the impurity-removed mashed sweet potatoes into a 100-meshed nylon filter bag to perform pressure filtration, and preparing the mashed sweet potatoes subjected to pressure filtration into 10*5*5cm sweet potato strips; cutting the formed sweet potato strips to prepare 0.5*0.5*5cm sweet potato strips; adding the sweet potato strips into oil to fry when the oil temperature is 70-80 DEG C; cooling the fried dried sweet potatoes, and uniformly coating the surfaces of the fried dried sweet potatoes with condiments. The processing method can be used for solving the problems that the existing sweet potatoes are relatively poor in mouthfeel, and single in taste.
Description
Technical field
The present invention relates to leisure food processing technique field, particularly relate to a kind of processing method of dried sweet potato.
Background technology
Leisure food is the important component part of food industry, is wherein that the leisure product of raw material is also a lot of with Ipomoea batatas, and dried sweet potato is exactly a wherein class, and is subject to the favor of consumer.Existing Ipomoea batatas goods be generally by after new fresh sweet potatoes boiling, peeling dries and makes, sweet taste is increased based on original flavor or sugaring, taste is more single, and because Ipomoea batatas is coarse food grain, containing more rich cellulose, cellulose too enrichment can affect its mouthfeel, stings the sensation of leading silk.Therefore, need to improve its mouthfeel, and develop the dried sweet potato of different taste.
Summary of the invention
The invention provides a kind of processing method of dried sweet potato, to solve the poor and problem that taste is single of dried sweet potato mouthfeel in prior art.
In order to solve the problems of the technologies described above, the invention discloses following technical scheme:
A processing method for dried sweet potato, comprises the steps:
Selection and pretreatment: the starch-containing height choosing red heart, without going mouldy Ipomoea batatas as raw material, by selected Ipomoea batatas natural air drying one month;
Clean and peel: be by air-dry good Ipomoea batatas clean water, surface clean is clean; Clean clean Ipomoea batatas is peeled, removes hide fiber, sick point, stain and bitter silk;
Soak: wild jujube is put into boiling water, and boiling is after 1 hour, and the supernatant got after wild jujube boiling is for subsequent use, and the supernatant after cleaned Ipomoea batatas is put into wild jujube boiling soaks, after 5 hours, taking-up is dried in the air cool;
Boiling: by the Ipomoea batatas autoclaving after soaking to sweet potato mash, to be rottenly brokenly as the criterion so that dried sweet potato is complete;
Impurity elimination: sweet potato mash placed in electric blender, stirs pulping, filters out wood fibre silk with 10 order stainless steel filtering nets;
Sizing: the sweet potato paste after impurity elimination is loaded press filtration in 100 object nylon mesh bag, keeps press filtration state 30min, is advisable not pressurize naturally not drip, and makes shaping, make the sweet potato stripe of 10 × 5 × 5cm by the sweet potato mash after press filtration;
Slitting: by the sweet potato stripe slitting after sizing, be made for the sweet potato stripe of 0.5 × 0.5 × 5cm;
Frying: when oil temperature is 70-80 DEG C, drops into the sweet potato stripe after sizing in oil, when frying dried sweet potato hikes up, pulls out at once, drain the unnecessary oil content of attachment.
Seasoning: the dried sweet potato after frying is cooled to less than 50 DEG C, and surface uniform smears flavouring.
Preferably, described flavouring comprises cumin powder, chilli powder, mustard meal, lemon powder or tomato meal.
Preferably, described flavouring comprises cumin powder and chilli powder.
Preferably, described flavouring proportioning comprises: the cumin powder of 30%-40% and the chilli powder of 60%-70%.
Preferably, the processing method of above-mentioned dried sweet potato also comprises: be evenly placed in vacuum packaging bag by cooled dried sweet potato, and vacuum seal.
From above technical scheme, the processing method of dried sweet potato provided by the invention, manufacture craft is simple, and process does not adopt any chemical reagent, is more conducive to health.To in the improvement of mouthfeel, first method Ipomoea batatas fragmentation be then uniformly mixed is adopted, mouthfeel is reached unanimity, and add the step of impurity elimination, effectively eliminate the lignocellulosic in mashed potatoes, " large stem " or " scleroma " in the Ipomoea batatas meat be namely commonly called as, obtains the Ipomoea batatas muddy flesh of mouthfeel somewhat sand type, better in the dried sweet potato finished product mouthfeel become through frying like this.Be the red heart Ipomoea batatas of high-quality due to what adopt, intrinsic sugariness is just higher, after seasoning, can present salty sweet, the sweet abundanter taste such as peppery or sour-sweet, meet the different taste preference of different regions consumer.
Accompanying drawing explanation
In order to be illustrated more clearly in the technical scheme of the embodiment of the present invention, be briefly described to the accompanying drawing used required in embodiment below, apparently, for those of ordinary skills, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings.
The schematic flow sheet of the processing method of a kind of dried sweet potato that Fig. 1 provides for the embodiment of the present invention.
Detailed description of the invention
The embodiment of the present invention provides a kind of processing method of dried sweet potato, poor to solve the existing dried sweet potato mouthfeel mentioned in background technology, the problem that taste is single.
Technical scheme in the present invention is understood better in order to make those skilled in the art person, below in conjunction with the accompanying drawing in the embodiment of the present invention, technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, should belong to the scope of protection of the invention.
Please refer to Fig. 1, the schematic flow sheet of the processing method of a kind of dried sweet potato that Fig. 1 provides for the embodiment of the present invention, comprises following several step:
Step 1, selection and pretreatment: the starch-containing height choosing red heart, without going mouldy Ipomoea batatas as raw material, by selected Ipomoea batatas natural air drying one month, natural air drying is to make the moisture of Ipomoea batatas tail off, starch from sweet potato is converted into glucide under the diastatic effect of Ipomoea batatas self, make Ipomoea batatas sweeter, the original nutrition of Ipomoea batatas and peculiar taste can be kept.
Step 2, clean and peel: be by air-dry good Ipomoea batatas clean water, surface clean is clean; Clean clean Ipomoea batatas is peeled, removes the part that hide fiber, sick point, stain and bitter silk etc. affect mouthfeel.
Step 3, immersion: wild jujube is put into boiling water, and boiling, after 1 hour, gets the supernatant after wild jujube boiling, stand-by, and the supernatant after cleaned Ipomoea batatas is put into wild jujube boiling soaks, after 5 hours, taking-up is dried in the air cool; In the process of the higher food of this kind of starch-containing composition of Ipomoea batatas, the general step having immersion, some employings be clear water, the employing that has be chemical reagent, main object is the aldehydes matter brown stain prevented in Ipomoea batatas, play a part anti-oxidation, protect look.Adopt clear water immersion that the glucide in Ipomoea batatas can be caused to run off, although and also will again rinse, can always there is residual chemical reagent can not be rinsed totally after adopting chemical reagent to soak.The soaking solution that the present invention adopts is the supernatant of the natural digested rear clarification of wild jujube, this liquid can replace the chemical reagent generally taked in existing Ipomoea batatas processing technology to use to protect look, and also containing sugar in this supernatant, Ipomoea batatas soaks words wherein, sugar in Ipomoea batatas can constantly spread to supernatant, to reach the uniformity of Ipomoea batatas various piece sugar.
Step 4, boiling: Ipomoea batatas high pressure after step 3 being processed steams to sweet potato mash, to be rottenly brokenly as the criterion so that Ipomoea batatas is complete.
Step 5, impurity elimination: sweet potato mash step 4 processed is placed in electric blender, stirs into mud, filter out the impurity such as wood fibre silk.Wood fibre silk refers to the stem of strip in Ipomoea batatas meat or the distribution of branch shape, and this stem mouthfeel sends out bavin, has the mouthfeel of leading silk, and not easily chew after biting.After stirring, Ipomoea batatas becomes starchy mashed potatoes, and be now placed on press filtration in 10 order stainless steel filtering nets, Ipomoea batatas meat is forced out, and wood fibre silk is entangled through stirring, is left in filter screen.Certainly, this step also can be removed in above-mentioned steps for processing clean impurity in the lump, so far just completes the decontamination operation of Ipomoea batatas.
Step 6, sizing: the sweet potato mash after step 5 being filtered loads press filtration in 100 object nylon mesh bag, keep press filtration state 30min, be advisable not pressurize naturally not drip, and makes shaping, make the sweet potato stripe of 10 × 5 × 5cm by the sweet potato mash after press filtration; The object of this step is to reduce the intrinsic mouthfeel of Ipomoea batatas, needing the Ipomoea batatas meat compaction moulding after by impurity elimination, remove the excessive moisture soaking and cook step and bring into, and facilitate follow-up bar shaped of being processed into by Ipomoea batatas needed for finished product.
Step 7, slitting: the sweet potato stripe slitting after step 6 being shaped, is made for the sweet potato stripe of 0.5 × 0.5 × 5cm; The sweet potato stripe of this size is more elongated than existing dried sweet potato, and the change of shape is that the mouthfeel of the finished product in order to make following process is better.
Step 8, frying: when oil temperature is 70-80 DEG C, drop into the sweet potato stripe in step 7 in oil, when frying dried sweet potato floats, pull out at once, drain the unnecessary oil content of attachment; The temperature of frying is not easily too high, to avoid incipient scorch, affects outward appearance and the mouthfeel of finished product, the time GPRS of frying, is as the criterion with the size that the volumetric expansion of sweet potato stripe is twice nearly, the dried sweet potato finished product made, and epidermis delicious and crisp is fragrant and sweet good to eat.
No matter existing dried sweet potato adopts frying, oven dry, cryodesiccated dewatering process, the finished product made is inclined sweet taste, and taste is more single.We know the consumer taste difference to some extent of different regions, and the processing method of dried sweet potato provided by the invention increases last seasoning step, that finished product is made not seasoning with two large classes that are seasoning, more can meet the demand that different consumer suits one's taste.Namely following steps are increased:
Step 9, seasoning: the dried sweet potato exploded in step 8 is cooled to less than 30 DEG C, and surface uniform smears flavouring.Seasoning again after dried sweet potato is cooled, instead of with regard to seasoning after its firm frying, in order to avoid high temperature hardening of causing flavouring on dried sweet potato and rotten, but be cooled to seasoning again under room temperature completely should not by the time rise, because higher Yu Wenhui makes flavouring spread in the epidermis of dried sweet potato, make taste evenly strong.
According to the investigation of consumer taste being found to consumer is more prone to like sweet peppery, sweet salty, sour-sweet taste, therefore can be cumin powder by the flavouring in step 9 in technique scheme, chilli powder, mustard meal, lemon powder or tomato meal etc., these flavouring can be used alone also can be used in combination, according to test, finally determine the flavouring of following mixed proportion, comprise the mixing flavouring of cumin powder 70% chilli powder of 30%, the mixing flavouring of cumin powder 60% chilli powder of 40%, the mixing flavouring of the lemon powder of 50% and the tomato meal of 50%, the mustard meal of 10%, the mixing flavouring of the cumin powder of 10% and the chilli powder of 80%.
After seasoning, described step 9 also comprises: be evenly placed in vacuum packaging bag by cooled dried sweet potato, and vacuum seal.So far the procedure of processing of dried sweet potato all completes, obtain can be for sale finished product.
The above is only the specific embodiment of the present invention, those skilled in the art is understood or realizes the present invention.To be apparent to one skilled in the art to the multiple amendment of these embodiments, General Principle as defined herein can without departing from the spirit or scope of the present invention, realize in other embodiments.Therefore, the present invention can not be restricted to these embodiments shown in this article, but will meet the widest scope consistent with principle disclosed herein and features of novelty.
The above is only the specific embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (5)
1. a processing method for dried sweet potato, is characterized in that comprising the steps:
Selection and pretreatment: the starch-containing height choosing red heart, without going mouldy Ipomoea batatas as raw material, by selected Ipomoea batatas natural air drying one month;
Clean and peel: be by air-dry good Ipomoea batatas clean water, surface clean is clean; Clean clean Ipomoea batatas is peeled, removes hide fiber, sick point, stain and bitter silk;
Soak: wild jujube is put into boiling water, and boiling is after 1 hour, and the supernatant got after wild jujube boiling is for subsequent use, cleaned Ipomoea batatas is put into above-mentioned supernatant and soaks, after 5 hours, taking-up is dried in the air cool;
Boiling: by the Ipomoea batatas autoclaving after soaking to sweet potato mash, to be rottenly brokenly as the criterion so that Ipomoea batatas is complete;
Impurity elimination: sweet potato mash is placed in electric blender, stirs into mud, filters out wood fibre silk with 10 order stainless steel filtering nets;
Sizing: the sweet potato mash after impurity elimination is loaded press filtration in 100 object nylon mesh bag, keeps press filtration state 30min, is advisable naturally not drip, and makes shaping, make the sweet potato stripe of 10 × 5 × 5cm by the sweet potato mash after press filtration;
Slitting: by the sweet potato stripe slitting after sizing, be made for the sweet potato stripe of 0.5 × 0.5 × 5cm;
Frying: when oil temperature is 70-80 DEG C, drops into the sweet potato stripe after slitting in oil, when frying dried sweet potato floats, pulls out at once, drain the unnecessary oil content of attachment;
Seasoning: the dried sweet potato surface uniform after frying is smeared flavouring, and is cooled to less than 30 DEG C.
2. processing method of dried sweet potato according to claim 1, is characterized in that, described flavouring comprises cumin powder, chilli powder, mustard meal, lemon powder or tomato meal.
3. processing method of dried sweet potato according to claim 1, is characterized in that, described flavouring comprises cumin powder and chilli powder.
4. processing method of dried sweet potato according to claim 1, is characterized in that, also comprises: be evenly placed in vacuum packaging bag by cooled dried sweet potato, and vacuum seal.
5. processing method of dried sweet potato according to claim 3, is characterized in that, described flavouring proportioning comprises: the cumin powder of 30%-40% and the chilli powder of 60%-70%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510144659.9A CN104757470A (en) | 2015-03-30 | 2015-03-30 | Processing method for dried sweet potatoes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510144659.9A CN104757470A (en) | 2015-03-30 | 2015-03-30 | Processing method for dried sweet potatoes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104757470A true CN104757470A (en) | 2015-07-08 |
Family
ID=53639848
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510144659.9A Pending CN104757470A (en) | 2015-03-30 | 2015-03-30 | Processing method for dried sweet potatoes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104757470A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077085A (en) * | 2015-08-28 | 2015-11-25 | 安庆市鸿旺食品有限公司 | Processing technology of pungent and spicy sweet potato stripes |
| CN107232548A (en) * | 2017-07-17 | 2017-10-10 | 湖南聚味堂食品有限公司 | A kind of processing method of new spicy sweet potato stripe |
| CN107242494A (en) * | 2017-07-17 | 2017-10-13 | 湖南聚味堂食品有限公司 | A kind of processing method of spicy sweet potato stripe |
| CN107373515A (en) * | 2017-07-17 | 2017-11-24 | 湖南聚味堂食品有限公司 | A kind of processing method of pungent-taste sweet potato strips |
| CN107647345A (en) * | 2017-10-24 | 2018-02-02 | 灵川县龙达种植专业合作社 | A kind of processing method of dried sweet potato |
| CN112401193A (en) * | 2020-11-26 | 2021-02-26 | 山东欧乐食品有限公司 | Processing method of multi-taste dried sweet potatoes |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039908A (en) * | 2011-10-11 | 2013-04-17 | 重庆市黔江区黔双科技有限公司 | Sweet potato chips |
| CN103271311A (en) * | 2013-05-29 | 2013-09-04 | 马同金 | Sweet potato paste stuffing preparation method |
| CN103734642A (en) * | 2013-11-28 | 2014-04-23 | 湖州立方农艺科技发展有限公司 | Processing technology for pungent-taste sweet potato strips |
| CN103734643A (en) * | 2013-11-28 | 2014-04-23 | 湖州立方农艺科技发展有限公司 | Production processing technology for dried sweet potatoes |
-
2015
- 2015-03-30 CN CN201510144659.9A patent/CN104757470A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039908A (en) * | 2011-10-11 | 2013-04-17 | 重庆市黔江区黔双科技有限公司 | Sweet potato chips |
| CN103271311A (en) * | 2013-05-29 | 2013-09-04 | 马同金 | Sweet potato paste stuffing preparation method |
| CN103734642A (en) * | 2013-11-28 | 2014-04-23 | 湖州立方农艺科技发展有限公司 | Processing technology for pungent-taste sweet potato strips |
| CN103734643A (en) * | 2013-11-28 | 2014-04-23 | 湖州立方农艺科技发展有限公司 | Production processing technology for dried sweet potatoes |
Non-Patent Citations (1)
| Title |
|---|
| 田秀红等: "酸枣活性成分分析及药理作用研究进展", 《安徽农业科学》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077085A (en) * | 2015-08-28 | 2015-11-25 | 安庆市鸿旺食品有限公司 | Processing technology of pungent and spicy sweet potato stripes |
| CN107232548A (en) * | 2017-07-17 | 2017-10-10 | 湖南聚味堂食品有限公司 | A kind of processing method of new spicy sweet potato stripe |
| CN107242494A (en) * | 2017-07-17 | 2017-10-13 | 湖南聚味堂食品有限公司 | A kind of processing method of spicy sweet potato stripe |
| CN107373515A (en) * | 2017-07-17 | 2017-11-24 | 湖南聚味堂食品有限公司 | A kind of processing method of pungent-taste sweet potato strips |
| CN107647345A (en) * | 2017-10-24 | 2018-02-02 | 灵川县龙达种植专业合作社 | A kind of processing method of dried sweet potato |
| CN112401193A (en) * | 2020-11-26 | 2021-02-26 | 山东欧乐食品有限公司 | Processing method of multi-taste dried sweet potatoes |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104757470A (en) | Processing method for dried sweet potatoes | |
| US20220295837A1 (en) | Plantain food product and processes for producing plantain food product | |
| CN109717440B (en) | Soup stock for cooking rice dumplings and preparation method thereof | |
| CN106690006A (en) | Making method of corn grit | |
| KR100600889B1 (en) | The fried dish comprising rice with sweet-and-sour source | |
| CN104489615A (en) | Pig trotter meat-containing broad bean paste and preparation method thereof | |
| CN105285834A (en) | Salting process of flavored turnip | |
| CN105747142A (en) | Processing method of roasted shrimps | |
| KR20160016483A (en) | Manufacturing method of dried fish covered with gochujang and dried fish covered with gochujang | |
| CN106376788A (en) | Production method of dried sweet potatoes | |
| KR102060402B1 (en) | Seasoned laver comprising leaf vegetables and Manufacturing method thereof | |
| CN104041745B (en) | A kind of processing method of potato rice | |
| CN113243511A (en) | Gold soup compound seasoning and preparation method thereof | |
| CN102813160A (en) | Processing method of dried sweet potato | |
| CN106036641A (en) | Entire puffed Ruichang dioscorea opposita and processing method thereof | |
| CN112544733A (en) | Seasoning vegetable-mixing onion oil | |
| KR20170060774A (en) | Method for manufacturing noodles containing oat and noodles manufactured by the same | |
| CN112167566A (en) | Lotus root slice frying method | |
| CN104431819A (en) | Sour broad bean sauce and preparation method thereof | |
| KR100543790B1 (en) | Processed Foodstuffs having Homogeneous Mixture of Acorn and Rice as Main Materials and Preparing Method thereof | |
| KR102595926B1 (en) | Octopus seafood pajeon and manufacturing methods thereof | |
| KR20170087256A (en) | Manufacture of rice grain syrup with chestnuts | |
| CN106690183A (en) | Wine-preserved pickled vegetable and making process thereof | |
| KR101742100B1 (en) | A method of drying herbs by using super heated steam | |
| KR101580138B1 (en) | laver dry food for block form and its manufacture method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150708 |
|
| RJ01 | Rejection of invention patent application after publication |