CN105230731A - Processing method of biscuits made by yams and purple potatoes - Google Patents
Processing method of biscuits made by yams and purple potatoes Download PDFInfo
- Publication number
- CN105230731A CN105230731A CN201510690378.3A CN201510690378A CN105230731A CN 105230731 A CN105230731 A CN 105230731A CN 201510690378 A CN201510690378 A CN 201510690378A CN 105230731 A CN105230731 A CN 105230731A
- Authority
- CN
- China
- Prior art keywords
- chinese yam
- purple
- purple potato
- potato
- biscuits
- 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.)
- Withdrawn
Links
Abstract
The invention discloses a processing method of biscuits made by yams and purple potatoes, pertaining to the field of food processing. The processing method is characterized in that a processing flow, comprising following steps of selecting material, peeling, washing and cutting into blocks, pre-boiling, shaping, drying, packaging and finishing products, is adopted. The processing method of biscuits made by yam and purple potato has following beneficial effects: the biscuits are fragrant, crisp and tasty and have special sweet flavors of yam and purple potatoes; the products are rich in nutriments, which is favorable to improvement of immune capabilities of people, maintenance and regulation of human functions; and functions of preventing osteoporosis, fighting against aging and preventing arteriosclerosis are obtained so that biscuits are a kind of low-calorie, low-sugar and low-fat food.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to the processing method of the purple potato biscuits of a kind of Chinese yam.
Background technology
Purple potato, be again black potato, potato meat is that purple is to darkviolet.It is rich in protein, starch, pectin, cellulose, amino acid, vitamine and several mineral materials, is also rich in selenium element and anthocyanidin simultaneously.The special health care of the purple nutritious tool of potato, gal4 amino acid is wherein all very easily by human consumption and absorption.The vitamin A be wherein rich in can improve the mucomembranous epithelial cell of eyesight and skin, and vitamin C can make collagen protein normally synthesize, and prevents and treats scorbutic generation, and anthocyanidin is natural potent free radical scavenger.The effect of purple potato: 1. develop immunitypty: purple potato contains a large amount of mucus albumen, can prevent liver and kidney adesmosis, improves immunity of organisms, and prevention collagen disease occurs; In purple potato, contained mineral matter is for maintenance and adjustment bodily fuctions, plays a very important role; Contained calcium and magnesium, can prevention of osteoporosis disease; 2. cancer-resisting: containing a kind of cancer-resisting substance in purple potato, colon cancer and breast cancer can be prevented and treated; In addition, purple potato also has the effect of Scavenging active oxygen, and active oxygen is one of reason of bringing out cancer, therefore the effect of purple potato inhibition cancer cell propagation is fairly obvious; 3. anti-ageing, prevent artery sclerosis: contained by purple potato, mucus albumen can keep the elasticity of vascular wall, the generation of atherosclerosis; Chlorogenic acid in purple potato, can the generation of check melanin, prevents the appearance of sparrow class and age mark; Can also skin ageing be suppressed, keep elasticity of skin, slow down the senescence process of body.
Purple potato belongs to seasonal food, not storage tolerance, for being processed into the comprehensive utilization that the purple potato biscuits of Chinese yam can realize purple potato, Chinese yam, being convenient to store, improving its nutritive value and economic worth.
Summary of the invention
The object of the invention is to solve the problem that light violet potato is not easily preserved, the processing method of the purple potato biscuits of a kind of Chinese yam is provided.
The present invention solves the technical scheme that its technical problem takes:
A processing method for the purple potato biscuits of Chinese yam, is characterized in that: adopt select materials → remove the peel → clean the processing process of stripping and slicing → precook → seasoning → sizing → oven dry → packaging → finished product, concrete operation step is:
A, to select materials: select ninety percent ripe, make raw material without the new light violet potato of disease and pest, Chinese yam;
B, peeling, clean stripping and slicing: purple potato, Chinese yam are cleaned, remove the peel, is then cut into bulk;
C, to precook: the purple potato after process and Chinese yam are placed in pot, add proper amount of clear water, put into 5% salt, well-done in pot;
D, seasoning: matrimony vine, almond, rock sugar are pulverized, adds a little milk, honey, strawberry juice, above-mentioned auxiliary material is together added in well-done purple potato, Chinese yam, fully stirs;
E, sizing: the purple potato be stirred, Chinese yam are placed in calibrator, make difform biscuit according to personal like, sprinkle one deck Semen sesami nigrum;
F, oven dry: purple for shaping Chinese yam potato biscuits is placed in baking oven, toasts at 125 DEG C, pack by cake form, be finished product.
Beneficial effect: product crisp-fried of the present invention is good to eat, crisp taste, has purple potato, the distinctive fragrant and sweet local flavor of Chinese yam.This product is rich in nutriment, be conducive to improve body immunity, maintain and regulate bodily fuctions, also have prevention of osteoporosis, anti-ageing, prevent arteriosclerotic effect, be a kind of rare low in calories, low sugar, low fat food.
Detailed description of the invention
Embodiment 1
:
A processing method for the purple potato biscuits of Chinese yam, concrete operation step is:
A, to select materials: select medium well, make raw material without the new light violet potato of disease and pest, Chinese yam;
B, peeling, clean stripping and slicing: purple potato, Chinese yam are cleaned, remove the peel, is then cut into bulk;
C, to precook: the purple potato after process and Chinese yam are placed in pot, add proper amount of clear water, put into 5% salt, well-done in pot;
D, seasoning: by peanut, green onion garlic, crush maize, add a little pepper powder, salt, be together added to above-mentioned auxiliary material in well-done purple potato, Chinese yam, fully stir;
E, sizing: the purple potato be stirred, Chinese yam are placed in calibrator, make difform biscuit according to personal like;
F, oven dry: purple for shaping Chinese yam potato biscuits is placed in baking oven, toasts at 150 DEG C, pack by cake form, be finished product.
Embodiment 2
:
A processing method for the purple potato biscuits of Chinese yam, concrete operation step is:
A, to select materials: select ninety percent ripe, make raw material without the new light violet potato of disease and pest, Chinese yam;
B, peeling, clean stripping and slicing: purple potato, Chinese yam are cleaned, remove the peel, is then cut into bulk; By chestnut cleave in two, be placed on boiling in boiled water pot, until shell and the strip off of meat energy, after pulling out, chestnut peelled off shell, clothing;
C, to precook: the purple potato after process, Chinese yam and chestnut are placed in pot, add proper amount of clear water, put into 3% salt, well-done in pot;
D, seasoning: matrimony vine, white granulated sugar are pulverized, adds a little milk, lemon extract, above-mentioned auxiliary material is together added in well-done purple potato, Chinese yam, chestnut, fully stirs;
E, sizing: the purple potato be stirred, Chinese yam are placed in calibrator, make difform biscuit according to personal like;
F, oven dry: purple for shaping Chinese yam potato biscuits is placed in baking oven, toasts at 220 DEG C, pack by cake form, 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 the purple potato biscuits of Chinese yam, is characterized in that: adopt select materials → remove the peel → clean the processing process of stripping and slicing → precook → seasoning → sizing → oven dry → packaging → finished product, concrete operation step is:
A, to select materials: select ninety percent ripe, make raw material without the new light violet potato of disease and pest, Chinese yam;
B, peeling, clean stripping and slicing: purple potato, Chinese yam are cleaned, remove the peel, is then cut into bulk;
C, to precook: the purple potato after process and Chinese yam are placed in pot, add proper amount of clear water, put into 5% salt, well-done in pot;
D, seasoning: matrimony vine, almond, rock sugar are pulverized, adds a little milk, honey, strawberry juice, above-mentioned auxiliary material is together added in well-done purple potato, Chinese yam, fully stirs;
E, sizing: the purple potato be stirred, Chinese yam are placed in calibrator, make difform biscuit according to personal like, sprinkle one deck Semen sesami nigrum;
F, oven dry: purple for shaping Chinese yam potato biscuits is placed in baking oven, toasts at 125 DEG C, pack by cake form, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510690378.3A CN105230731A (en) | 2015-10-23 | 2015-10-23 | Processing method of biscuits made by yams and purple potatoes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510690378.3A CN105230731A (en) | 2015-10-23 | 2015-10-23 | Processing method of biscuits made by yams and purple potatoes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105230731A true CN105230731A (en) | 2016-01-13 |
Family
ID=55028797
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510690378.3A Withdrawn CN105230731A (en) | 2015-10-23 | 2015-10-23 | Processing method of biscuits made by yams and purple potatoes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105230731A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108125012A (en) * | 2017-12-31 | 2018-06-08 | 安徽徽风生态农业开发有限公司 | A kind of preparation method of nourishing the stomach Chinese yam purple sweet potato preserved fruit |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323171A (en) * | 2014-10-21 | 2015-02-04 | 夏华 | Preparation method of Chinese yam and Jerusalem artichoke biscuits |
| CN104719388A (en) * | 2013-12-19 | 2015-06-24 | 王骁 | Yam and purple sweet potato biscuits and preparation method thereof |
-
2015
- 2015-10-23 CN CN201510690378.3A patent/CN105230731A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719388A (en) * | 2013-12-19 | 2015-06-24 | 王骁 | Yam and purple sweet potato biscuits and preparation method thereof |
| CN104323171A (en) * | 2014-10-21 | 2015-02-04 | 夏华 | Preparation method of Chinese yam and Jerusalem artichoke biscuits |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108125012A (en) * | 2017-12-31 | 2018-06-08 | 安徽徽风生态农业开发有限公司 | A kind of preparation method of nourishing the stomach Chinese yam purple sweet potato preserved fruit |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103689548A (en) | Mushroom sauce and preparation method thereof | |
| CN103734784A (en) | Processing method of hechuan-flavor pork slices | |
| CN104757062A (en) | Making method of tasty nutritious sweet potato flaky pastry | |
| CN105231432A (en) | Processing method of crispy mushroom slices | |
| CN104126780A (en) | Sweet potato chip processing method | |
| CN104365779A (en) | Method for making sweet potato and chestnut biscuits | |
| CN105230729A (en) | Manufacturing method of purple potato biscuits with compound aroma | |
| CN104905309A (en) | Sauced pickled eels | |
| CN101965983A (en) | Processing method for refreshment dried beef slices | |
| CN105231330A (en) | Processing method of sweet osmanthus-flavored instant fish fillets | |
| CN105166743A (en) | Processing method of composite preserved sweet potatoes and carrots | |
| CN104996702A (en) | Sweet potato crunchy candy processing method | |
| CN105230731A (en) | Processing method of biscuits made by yams and purple potatoes | |
| CN105581127A (en) | Spinach meat sauce production method | |
| CN104305166A (en) | Preparation method of spicy puffed food with agrocybe cylindracea | |
| CN105124485A (en) | Processing method of crispy purple sweet potato slices | |
| CN104351851B (en) | A kind of mountain delicacy flesh of fish large meatball and preparation method thereof | |
| CN107410944A (en) | A kind of grass carp of oolong tea flavor is dry and preparation method thereof | |
| CN105166744A (en) | Nutritional purple sweet potato sandwich preparing method | |
| CN105029416A (en) | Manufacturing method of white polygonum multiflorum solanum tuberdsm cake | |
| CN104489031A (en) | Preparation method of biscuit with sweet potato and chestnut | |
| CN104322629A (en) | Preparation method of radix cynanchi bungei sweet potato cookies | |
| CN104757474A (en) | Production method for orange-fragrance purple sweet potato strips | |
| CN105146400A (en) | Making method for sweet potato rice cakes | |
| CN104430928A (en) | Preserved meat flavor dried bean curd and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160113 |