CN105077080A - Processing method of flavored sauced sweet potato chips - Google Patents
Processing method of flavored sauced sweet potato chips Download PDFInfo
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- CN105077080A CN105077080A CN201510480691.4A CN201510480691A CN105077080A CN 105077080 A CN105077080 A CN 105077080A CN 201510480691 A CN201510480691 A CN 201510480691A CN 105077080 A CN105077080 A CN 105077080A
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- sweet potato
- saucing
- water
- sweet
- processing method
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 54
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 54
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 235000015067 sauces Nutrition 0.000 claims description 16
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 4
- 241000508269 Psidium Species 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 230000003203 everyday effect Effects 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 235000011477 liquorice Nutrition 0.000 claims description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 208000001132 Osteoporosis Diseases 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 206010003210 Arteriosclerosis Diseases 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 description 4
- 201000011510 cancer Diseases 0.000 description 4
- 230000002265 prevention Effects 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 244000228451 Stevia rebaudiana Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 210000003097 mucus Anatomy 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 239000011435 rock Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000027932 Collagen disease Diseases 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- 241000287127 Passeridae Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 230000004099 anaerobic respiration Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method of flavored sauced sweet potato chips, and belongs to the field of food processing. The processing method is characterized by comprising the technological process of pretreatment, bagging and drainage, saucing and stirring. The processing method has the advantages that the flavored sauced sweet potato chips are bright in color and luster, strong in sticky rice aroma and fine and crisp in taste, have the fragrant and crisp flavor of sweet potatoes, are high in nutritive value and beneficial for improving body immunity and maintaining and regulating body functions and further have the effects of preventing osteoporosis, resisting aging and preventing arteriosclerosis.
Description
Technical field
The present invention relates to and belong to food processing technology field, especially relate to a kind of processing method of local flavor saucing sweet potato.
Background technology
Sweet potato, around herbaceous species, belonging to annual or perennial draft of overgrowing, having another name called sweet potato, red taro, sweet potato, sweet potato, sweet potato, pachyrhizus, sweet potato, because having different titles from different places.It is climing elongated, and stem is crawled ground, and block root, produces lactic acid by anaerobic respiration; Color of the leather turns white or rubescent, and meat is mostly yellow-white, but also has purple, except edible, and can also as sugaring and the raw material of making wine.
The effect of sweet potato: 1. strengthen immunologic function: sweet potato contains a large amount of mucus albumen, can prevent liver and kidney adesmosis, improves immunity of organisms, and prevention collagen disease occurs; Mineral matter contained in sweet potato is for maintenance and regulate bodily fuctions, plays a very important role; Contained calcium and magnesium, can prevention of osteoporosis; 2. cancer-resisting: containing a kind of cancer-resisting substance in sweet potato, colon cancer and breast cancer can be prevented and treated; In addition, sweet potato also has the effect of Scavenging active oxygen, and active oxygen is one of reason of bringing out cancer, therefore the effect of sweet potato inhibition cancer cell propagation is fairly obvious; 3. anti-ageing, prevent artery sclerosis: contained by sweet potato, mucus albumen can keep the elasticity of vascular wall, the generation of atherosclerosis; Chlorogenic acid in sweet potato, can the generation of check melanin, prevents the appearance of sparrow class and age mark; Red work can also suppress skin ageing, keeps elasticity of skin, slows down the senescence process of body.
Although sweet potato is of high nutritive value, not easily storing, can realize, to the comprehensive utilization of sweet potato raw material, being not only of high nutritive value for being processed into local flavor saucing sweet potato, all-ages, and have effect of health care, improve again its economic worth and nutritive value.
Summary of the invention
The object of the invention is the problem that solution sweet potato not easily stores, a kind of processing method of local flavor saucing sweet potato is provided.
The present invention solves the technical scheme that its technical problem takes:
A processing method for local flavor saucing sweet potato, is characterized in that: adopt pretreatment → pack, drain → processing process of saucing → spice, concrete operation step is:
(1) pretreatment: select fresh sweet potato, after clean by clean water, adopt skinning machine peeling, then is cut into the thick sheet of 6-8mm, put into water immediately and soak 12 hours, slough starch, within every 4 hours, change a water;
(2) pack, drain: load in clean cloth bag by the sweet potato sloughing starch, control is swum only, after hanging bag drains away the water, directly enters in jar for making or keeping thick soya bean sauce and carries out saucing;
(3) saucing: every 25 ㎏ sweet potatos 20 ㎏ sweet fermented flour sauces and 10kg catsup soak in cylinder, make rake every day 2-3 time, sauce bag is stirred up and down, makes sweet potato fully absorb dip, tasty, can go out cylinder through 12-15 days;
(4) spice: every 25 ㎏ sweet potatos add maltose 12 ㎏, liquorice liquid 2kg and 650 gram guava juice, first maltose, liquorice liquid and guava are changed into syrup in pot, after cooling, water and be finished product on sauce sweet potato.
Beneficial effect: product color of the present invention is smooth, and fragrant glutinous taste is dense, delicate mouthfeel, crisp, there is the local flavor that sweet potato crisp-fried is clear and melodious.This product nutritive value is very high, be conducive to improve body immunity, maintain and regulate bodily fuctions, also have prevention of osteoporosis, anti-ageing, prevent arteriosclerotic effect.
Detailed description of the invention
Embodiment 1
:
A processing method for local flavor saucing sweet potato, concrete operation step is:
(1) pretreatment: select fresh sweet potato, after clean by clean water, adopt skinning machine peeling, then is cut into the thick sheet of 6-8mm, put into water immediately and soak 2-4 hour, slough starch, change 3-4 water;
(2) pack, drain: load in clean cloth bag by the sweet potato sloughing starch, control is swum only, after hanging bag drains away the water, directly enters in jar for making or keeping thick soya bean sauce and carries out saucing;
(3) saucing: every 50 ㎏ sweet potato soya sauce 50 ㎏ soak in cylinders, make rake every day 2-4 time, makes sweet potato fully absorb dip, tasty, can go out cylinder through 40-45 days;
(4) spice: every 50 ㎏ sauce sweet potatos add maltose 10 ㎏, rock sugar 1kg and 800 gram lemon extract, first maltose, rock sugar and lemon extract are changed into syrup in pot, after cooling, water and be finished product on sauce sweet potato.
Embodiment 2
:
A processing method for local flavor saucing sweet potato, concrete operation step is:
(1) pretreatment: select fresh sweet potato, after clean by clean water, adopt skinning machine peeling, then is cut into the thick sheet of 6-8mm, put into water immediately and soak 12 hours, slough starch, change 5 water;
(2) pack, drain: load in clean cloth bag by the sweet potato sloughing starch, control is swum only, after hanging bag drains away the water, directly enters in jar for making or keeping thick soya bean sauce and carries out saucing;
(3) saucing: every 100 ㎏ sweet potato hoisin sauce 75 ㎏ soak in cylinders, make rake every day 8 times, makes sweet potato fully absorb dip, tasty, can go out cylinder through 50-60 days;
(4) spice: every 100 ㎏ sauce sweet potatos add sucrose 15 ㎏, stevia rebaudianum syrup 2.5kg and 500 gram preserved plum essence, first sucrose, stevia rebaudianum syrup and preserved plum essence are changed into syrup in pot, after cooling, water and dry on sauce sweet potato, sprinkle one deck white sesameseed and be finished product.
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 method for local flavor saucing sweet potato, is characterized in that: adopt pretreatment → pack, drain → processing process of saucing → spice, concrete operation step is:
(1) pretreatment: select fresh sweet potato, after clean by clean water, adopt skinning machine peeling, then is cut into the thick sheet of 6-8mm, put into water immediately and soak 12 hours, slough starch, within every 4 hours, change a water;
(2) pack, drain: load in clean cloth bag by the sweet potato sloughing starch, control is swum only, after hanging bag drains away the water, directly enters in jar for making or keeping thick soya bean sauce and carries out saucing;
(3) saucing: every 25 ㎏ sweet potatos 20 ㎏ sweet fermented flour sauces and 10kg catsup soak in cylinder, make rake every day 2-3 time, sauce bag is stirred up and down, makes sweet potato fully absorb dip, tasty, can go out cylinder through 12-15 days;
(4) spice: every 25 ㎏ sweet potatos add maltose 12 ㎏, liquorice liquid 2kg and 650 gram guava juice, first maltose, liquorice liquid and guava are changed into syrup in pot, after cooling, water and be finished product on sauce sweet potato.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510480691.4A CN105077080A (en) | 2015-08-09 | 2015-08-09 | Processing method of flavored sauced sweet potato chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510480691.4A CN105077080A (en) | 2015-08-09 | 2015-08-09 | Processing method of flavored sauced sweet potato chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105077080A true CN105077080A (en) | 2015-11-25 |
Family
ID=54559134
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510480691.4A Withdrawn CN105077080A (en) | 2015-08-09 | 2015-08-09 | Processing method of flavored sauced sweet potato chips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105077080A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101868155A (en) * | 2007-11-20 | 2010-10-20 | 福瑞托-雷北美有限公司 | Sweet potato flake process |
| CN104068359A (en) * | 2014-06-19 | 2014-10-01 | 山东同兴食品有限公司 | Preparation method for sweet potato conditioning food |
| CN104366353A (en) * | 2014-11-17 | 2015-02-25 | 陶胜 | Making method of sauced sweet taros |
| CN104397628A (en) * | 2014-11-19 | 2015-03-11 | 黄存英 | Processing method of sauce-flavored potato chips |
| CN104473093A (en) * | 2014-12-11 | 2015-04-01 | 谈茁 | Processing method of sauce and sugar processed lotus root slices |
-
2015
- 2015-08-09 CN CN201510480691.4A patent/CN105077080A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101868155A (en) * | 2007-11-20 | 2010-10-20 | 福瑞托-雷北美有限公司 | Sweet potato flake process |
| CN104068359A (en) * | 2014-06-19 | 2014-10-01 | 山东同兴食品有限公司 | Preparation method for sweet potato conditioning food |
| CN104366353A (en) * | 2014-11-17 | 2015-02-25 | 陶胜 | Making method of sauced sweet taros |
| CN104397628A (en) * | 2014-11-19 | 2015-03-11 | 黄存英 | Processing method of sauce-flavored potato chips |
| CN104473093A (en) * | 2014-12-11 | 2015-04-01 | 谈茁 | Processing method of sauce and sugar processed lotus root slices |
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| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20151125 |