CN105053469A - Process for processing nutritional dried Chinese yam - Google Patents

Abstract

The invention discloses a process for processing nutritional dried Chinese yam, and belongs to the field of food processing. The process is characterized by comprising the steps of raw material selecting, washing, peeling, slicing, color protecting and hardening, rinsing, blanching, sugaring, baking and packaging. The dried Chinese yam has the beneficial effects of sweet and fragrant taste, full texture, white color and proper toughness, is translucent and has the unique sweet scent of Chinese yam. The dried Chinese yam is rich in dietary fibers, is beneficial to protection of gastric mucosa and promotion of digestion, has the effects of strengthening spleen, tonifying lung, reinforcing kidneys, boosting essence and reducing blood pressure and blood glucose, and is a nutritional, health-care, economical and practical health food.

Description

A kind of processing technology of nutritional Chinese yam dried meat

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of processing technology of nutritional Chinese yam dried meat.

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.

Fresh Chinese yam not easily preserves, and is processed into instant after nutritional Chinese yam dried meat, nutritious, and commodity value improves.

Summary of the invention

Technical problem to be solved by this invention take Chinese yam as raw material, and method processings such as adopting and protect look, sclerosis, blanching, sugaring, smoke, fully remains the nutriment in raw material, and method is simple, is convenient to grasp.

The present invention solves the technical scheme that its technical problem takes: a kind of processing technology of nutritional Chinese yam dried meat, is characterized in that: adopt raw material select → clean → remove the peel → cut into slices → protect the procedure of processing of look and sclerosis → rinsing → blanching → sugaring → smoke → pack:

(1) raw material is selected: select size evenly, without disease and pest, not damaged, without rotten, the directly suitable fresh Chinese yam of bar shaped is raw material;

(2) clean: wash the silt on Chinese yam crust, during cleaning, note the crust not damaging Chinese yam;

(3) remove the peel, cut into slices: scrape off crust with stainless steel knife, dig most spot eye, be mitered into the thin slice that 2-3cm is long, 4-5mm is thick, require thin slice size uniformity;

(4) protect look and sclerosis: by remove the peel the Chinese yam of cutting into slices drop into immediately the citric acid of 0.3%, the calcium chloride of 0.1% and 0.45% sodium chloride, 1% honey mixed liquor in color-preserving and hardening;

(5) rinsing, blanching: after yam slice is pulled out, rinse repeatedly with clear water, washes away colour protecting liquid, then puts into boiling water blanching 2-3min;

(6) sugaring: the yam slice through blanching is put into cylinder, one deck Chinese yam one deck soft white sugar, sugaring 12h; Then move in pot by yam slice together with liquid glucose, add appropriate maltose, flavoring rose essence and Radix Glycyrrhizae, adjustment sugar concentration is 45%, and heating is boiled and boiled 20-25min, then is moved in cylinder together with liquid glucose by yam slice and flood 20-24h; Pull yam slice out, add appropriate maltose, orange essential oil and honey, adjustment sugar concentration reaches 58%, pours yam slice into, boils and boil 30min, pull out, draining sugar liquid;

(7) smoke, pack: after yam slice drop to the greatest extent liquid glucose, spread out on drip pan, enter drying room, be dried to till yam slice water content reaches 18-20% at 55-65 DEG C, smoke period and stir 2-4 time, until goods dry in the air cool after, can pack.

Beneficial effect: product taste of the present invention is fragrant and sweet, it is full to organize, color and luster is pure white, taste is fresh and sweet, toughness is moderate, and be translucent shape, has the local flavor of the peculiar delicate fragrance of Chinese yam.This product is rich in dietary fiber, is conducive to protection gastric mucosa, helps digest, also have strengthening the spleen and tonifying the lung, benefit of reinforcing the kidney essence, reduce blood pressure, effect of blood sugar, be a kind of nutrition and health care, economical and practical green health food.

Detailed description of the invention

Embodiment 1:

A processing technology for nutritional Chinese yam dried meat, mainly adopts following steps:

(1) raw material is selected: select size evenly, without disease and pest, not damaged, without rotten, the directly suitable fresh Chinese yam of bar shaped is raw material;

(2) clean: wash the silt on Chinese yam crust, during cleaning, note the crust not damaging Chinese yam;

(3) remove the peel, cut into slices: scrape off crust with stainless steel knife, dig most spot eye, be mitered into the thin slice that 4cm is long, 6mm is thick, require thin slice size uniformity;

(4) protect look and sclerosis: by remove the peel the Chinese yam of cutting into slices drop into immediately the malic acid of 0.2%, the calcium chloride of 0.18% and 0.23% sodium chloride, 2% honey mixed liquor in color-preserving and hardening;

(5) rinsing, blanching: after yam slice is pulled out, rinse repeatedly with clear water, washes away colour protecting liquid, then puts into boiling water blanching 4-6min;

(6) sugaring: the yam slice through blanching is put into cylinder, one deck Chinese yam one deck sucrose, sugaring 7h; Then move in pot by yam slice together with liquid glucose, add appropriate fructose, starch syrup and roselle, adjustment sugar concentration is 40%, and heating is boiled and boiled 18min, then is moved in cylinder together with liquid glucose by yam slice and flood 15h; Pull yam slice out, add appropriate rock sugar, vanilla and tender lotus stamen, adjustment sugar concentration reaches 55%, pours yam slice into, boils and boil 28min, pull out, draining sugar liquid;

(7) smoke, pack: after yam slice drop to the greatest extent liquid glucose, spread out on drip pan, enter drying room, be dried to till yam slice water content reaches 12-15% at 70 DEG C, smoke period and stir 1-2 time, until goods dry in the air cool after, can pack.

Embodiment 2:

A processing technology for nutritional Chinese yam dried meat, mainly adopts following steps:

(1) raw material is selected: select size evenly, without disease and pest, not damaged, without rotten, the directly suitable fresh Chinese yam of bar shaped is raw material;

(2) clean: wash the silt on Chinese yam crust, during cleaning, note the crust not damaging Chinese yam;

(3) remove the peel, cut into slices: scrape off crust with stainless steel knife, dig most spot eye, be mitered into the thin slice that 2-3cm is long, 4-5mm is thick, require thin slice size uniformity;

(4) protect look and sclerosis: by remove the peel the Chinese yam of cutting into slices drop into immediately the citric acid of 0.3%, the calcium chloride of 0.1% and 0.45% sodium chloride, 1% honey mixed liquor in color-preserving and hardening;

(5) rinsing, blanching: after yam slice is pulled out, rinse repeatedly with clear water, washes away colour protecting liquid, then puts into boiling water blanching 6min;

(6) sugaring: the yam slice through blanching is put into cylinder, one deck Chinese yam one deck brown sugar, sugaring 15-18h; Then move in pot by yam slice together with liquid glucose, add appropriate maltose, lemon extract and honey element, adjustment sugar concentration is 55%, and heating is boiled and boiled 35min, then is moved in cylinder together with liquid glucose by yam slice and flood 5-10h; Pull yam slice out, add appropriate steviol glycoside, grape juice and jasmine pollen, adjustment sugar concentration reaches 66%, pours yam slice into, boils and boil 45min, pull out, draining sugar liquid;

(7) smoke, pack: after yam slice drop to the greatest extent liquid glucose, spread out on drip pan, enter drying room, be dried to till yam slice water content reaches 8-15% at 78-85 DEG C, smoke period and stir 2-4 time, until goods dry in the air cool after, can pack.

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 processing technology for nutritional Chinese yam dried meat, is characterized in that: adopt raw material select → clean → remove the peel → cut into slices → protect the procedure of processing of look and sclerosis → rinsing → blanching → sugaring → smoke → pack:

(1) raw material is selected: select size evenly, without disease and pest, not damaged, without rotten, the directly suitable fresh Chinese yam of bar shaped is raw material;

(2) clean: wash the silt on Chinese yam crust, during cleaning, note the crust not damaging Chinese yam;

(3) remove the peel, cut into slices: scrape off crust with stainless steel knife, dig most spot eye, be mitered into the thin slice that 2-3cm is long, 4-5mm is thick, require thin slice size uniformity;

(4) protect look and sclerosis: by remove the peel the Chinese yam of cutting into slices drop into immediately the citric acid of 0.3%, the calcium chloride of 0.1% and 0.45% sodium chloride, 1% honey mixed liquor in color-preserving and hardening;

(5) rinsing, blanching: after yam slice is pulled out, rinse repeatedly with clear water, washes away colour protecting liquid, then puts into boiling water blanching 2-3min;

(6) sugaring: the yam slice through blanching is put into cylinder, one deck Chinese yam one deck soft white sugar, sugaring 12h; Then move in pot by yam slice together with liquid glucose, add appropriate maltose, flavoring rose essence and Radix Glycyrrhizae, adjustment sugar concentration is 45%, and heating is boiled and boiled 20-25min, then is moved in cylinder together with liquid glucose by yam slice and flood 20-24h; Pull yam slice out, add appropriate maltose, orange essential oil and honey, adjustment sugar concentration reaches 58%, pours yam slice into, boils and boil 30min, pull out, draining sugar liquid;

(7) smoke, pack: after yam slice drop to the greatest extent liquid glucose, spread out on drip pan, enter drying room, be dried to till yam slice water content reaches 18-20% at 55-65 DEG C, smoke period and stir 2-4 time, until goods dry in the air cool after, can pack.