CN106562307A - Preparation method of crisp dried Chinese yam chips - Google Patents
Preparation method of crisp dried Chinese yam chips Download PDFInfo
- Publication number
- CN106562307A CN106562307A CN201610904339.3A CN201610904339A CN106562307A CN 106562307 A CN106562307 A CN 106562307A CN 201610904339 A CN201610904339 A CN 201610904339A CN 106562307 A CN106562307 A CN 106562307A
- Authority
- CN
- China
- Prior art keywords
- chips
- crisp
- chinese yam
- preparation
- rhizoma dioscoreae
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 12
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 12
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 12
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 239000002245 particle Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims description 9
- 235000004879 dioscorea Nutrition 0.000 abstract description 13
- 230000000050 nutritive effect Effects 0.000 abstract description 10
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 244000068988 Glycine max Species 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 230000036039 immunity Effects 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 241000266501 Ormosia ormondii Species 0.000 description 1
- 229940079593 drug Drugs 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
Abstract
The invention relates to a preparation method of crisp dried Chinese yam chips. The preparation method specifically comprises the steps that Chinese yams are peeled and chopped into particles, and the Chinese yam particles and soybeans are placed in water for soaking jointly; then dewatering is carried out, glutinous rice flour is added, and even stirring is conducted; obtained dough is cut and placed in a pot for frying till thin chips are completely crisp, the chips are taken out of the frying pan, redundant fat is filtered out, cooling is carried out, then a proper amount of table salt is added, the mixture is stirred evenly, and the crisp dried Chinese yam chips are obtained; and the crisp dried chips are subjected to vacuum packaging after being cooled. According to the preparation method of the crisp dried Chinese yam chips, the glutinous rice flour is added to the raw materials, so that the strength and tenacity of squeezing for stripping and slicing are improved on the premise that the intrinsic nutritive value of the Chinese yams is not lost; and meanwhile, by mixing the soybeans and the Chinese yams for preparation, the nutritive value of the Chinese yams is further improved, and the Chinese yam chips taste more delicious after being prepared into the crisp dried chips.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of preparation method of crisp dry of Rhizoma Dioscoreae.
Background technology
Yam slice is Rhizomadioscoreae in Chinese medicine, there is invigorating the spleen and replenishing QI, and length is eaten can be with blood sugar lowering, enhance immunity；Will be dry
Yam slice it is soaked, coordinate other meat productss etc. to be put into together to boil soup after cleaning, with QI invigorating, adjust the tonic effects such as taste, it is yellow
Bean contains rich in protein simultaneously, containing various aminoacid needed by human, can improve body immunity, by Semen Glyciness and mountain
Medicine hybrid process becomes crisp dry of Rhizoma Dioscoreae and will greatly improve the nutritive value of crisp dry of Rhizoma Dioscoreae.
The content of the invention
To solve above-mentioned technical problem, the present invention is to provide one kind increases Semen Glyciness while ensureing that nutritive yam is worth
Nutritive value so as to be mixed into a kind of preparation method of crisp dry of Rhizoma Dioscoreae of crisp dry of Rhizoma Dioscoreae.
A kind of preparation method of crisp dry of Rhizoma Dioscoreae, it is concretely comprised the following steps：
(1). Rhizoma Dioscoreae is peeled, is chopped into 5～8 centimetres of size particles and is coordinated Semen Glyciness in proportion 3:1 enters water soaks 5～8 hours；Then
Wear into Chinese yam pulp；
(2). Chinese yam pulp in step (1) is dehydrated, addition glutinous rice flour stirs, its ratio is 3:1 so as to be fabricated to Rhizoma Dioscoreae face
Group；
(3). will made by dough cut into 1～3 millimeters thick, greatest length diameter 2～3 centimeter lengths thin slice, then in oil cauldron
The appropriate Sal of middle addition, Pericarpium Zanthoxyli, essence, the thin slice of well cutting are put in pot and are fried, to thin slice it is completely crisp when, will
It is pulled out from oil cauldron, filters out excess oil, after cooling, is added after appropriate Sal stirs and is obtained crisp dry of Rhizoma Dioscoreae.
(4). crisp dry after by cooling is vacuum-packed.
A kind of preparation method of crisp dry of Rhizoma Dioscoreae of the present invention is added to raw material using glutinous rice flour, is not losing Rhizoma Dioscoreae battalion itself
While supporting value, increase is squeezed into the strength and toughness of bar and section；Meanwhile, Semen Glyciness are mixed into making with Rhizoma Dioscoreae, further
Increase the nutritive value of Rhizoma Dioscoreae, yam slice is made into crisp dry, taste is more tasty.So that tasting the same of snack food
When, you can the absorption to nutritive yam composition.
Specific embodiment
The principle and feature of the present invention are described below, example is served only for explaining invention, is not intended to limit
Protection scope of the present invention.
Dry yam slice is Rhizomadioscoreae in Chinese medicine, there is invigorating the spleen and replenishing QI, and length is eaten can be with blood sugar lowering, enhance immunity；Will
Dry yam slice is soaked, coordinates other meat productss etc. to be put into together after cleaning and boils soup, with QI invigorating, adjusts the tonic effects such as taste,
Semen Glyciness contain rich in protein simultaneously, containing various aminoacid needed by human, can improve body immunity, by Semen Glyciness with
Rhizoma Dioscoreae hybrid process becomes crisp dry of Rhizoma Dioscoreae and will greatly improve the nutritive value of crisp dry of Rhizoma Dioscoreae.
A kind of preparation method of crisp dry of Rhizoma Dioscoreae, it is concretely comprised the following steps：
(1). Rhizoma Dioscoreae is peeled, is chopped into 5～8 centimetres of size particles and is coordinated Semen Glyciness in proportion 3:1 enters water soaks 5～8 hours；Then
Wear into Chinese yam pulp；
(2). Chinese yam pulp in step (1) is dehydrated, addition glutinous rice flour stirs, its ratio is 3:1 so as to be fabricated to Rhizoma Dioscoreae face
Group；
(3). will made by dough cut into 1～3 millimeters thick, greatest length diameter 2～3 centimeter lengths thin slice, then in oil cauldron
The appropriate Sal of middle addition, Pericarpium Zanthoxyli, essence, the thin slice of well cutting are put in pot and are fried, to thin slice it is completely crisp when, will
It is pulled out from oil cauldron, filters out excess oil, after cooling, is added after appropriate Sal stirs and is obtained crisp dry of Rhizoma Dioscoreae.
(4). crisp dry after by cooling is vacuum-packed.
A kind of preparation method of crisp dry of Rhizoma Dioscoreae of the present invention is added to raw material using glutinous rice flour, is not losing Rhizoma Dioscoreae battalion itself
While supporting value, increase is squeezed into the strength and toughness of bar and section；Meanwhile, Semen Glyciness are mixed into making with Rhizoma Dioscoreae, further
Increase the nutritive value of Rhizoma Dioscoreae, yam slice is made into crisp dry, taste is more tasty.So that tasting the same of snack food
When, you can the absorption to nutritive yam composition.
Claims (1)
1. the preparation method of crisp dry of a kind of Rhizoma Dioscoreae, it is characterised in that：It is concretely comprised the following steps：
(1). Rhizoma Dioscoreae is peeled, is chopped into 5～8 centimetres of size particles and is coordinated Semen Glyciness in proportion 3:1 enters water soaks 5～8 hours；Then
Wear into Chinese yam pulp；
(2). Chinese yam pulp in step (1) is dehydrated, addition glutinous rice flour stirs, its ratio is 3:1 so as to be fabricated to Rhizoma Dioscoreae face
Group；
(3). will made by dough cut into 1～3 millimeters thick, greatest length diameter 2～3 centimeter lengths thin slice, then in oil cauldron
The appropriate Sal of middle addition, Pericarpium Zanthoxyli, essence, the thin slice of well cutting are put in pot and are fried, to thin slice it is completely crisp when, will
It is pulled out from oil cauldron, filters out excess oil, after cooling, is added after appropriate Sal stirs and is obtained crisp dry of Rhizoma Dioscoreae；
(4). crisp dry after by cooling is vacuum-packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610904339.3A CN106562307A (en) | 2016-10-18 | 2016-10-18 | Preparation method of crisp dried Chinese yam chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610904339.3A CN106562307A (en) | 2016-10-18 | 2016-10-18 | Preparation method of crisp dried Chinese yam chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106562307A true CN106562307A (en) | 2017-04-19 |
Family
ID=58532957
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610904339.3A Pending CN106562307A (en) | 2016-10-18 | 2016-10-18 | Preparation method of crisp dried Chinese yam chips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106562307A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719404A (en) * | 2018-04-26 | 2018-11-02 | 洽洽食品股份有限公司 | A kind of Chinese yam dilated food and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1059084A (en) * | 1990-08-21 | 1992-03-04 | 王安民 | The production method of black rice sesame cake |
| CN102715479A (en) * | 2012-06-18 | 2012-10-10 | 河南省晨光实业有限公司 | Making method of yam chips |
| CN105077071A (en) * | 2015-07-15 | 2015-11-25 | 徐州工程学院 | Preparation method of pleurotus ostreatus-yam compound crisp chips with the addition of black onions |
-
2016
- 2016-10-18 CN CN201610904339.3A patent/CN106562307A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1059084A (en) * | 1990-08-21 | 1992-03-04 | 王安民 | The production method of black rice sesame cake |
| CN102715479A (en) * | 2012-06-18 | 2012-10-10 | 河南省晨光实业有限公司 | Making method of yam chips |
| CN105077071A (en) * | 2015-07-15 | 2015-11-25 | 徐州工程学院 | Preparation method of pleurotus ostreatus-yam compound crisp chips with the addition of black onions |
Non-Patent Citations (1)
| Title |
|---|
| 王向阳等: "果蔬脆片的生产工艺", 《食品贮藏与保鲜》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719404A (en) * | 2018-04-26 | 2018-11-02 | 洽洽食品股份有限公司 | A kind of Chinese yam dilated food and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104431977B (en) | A kind of Chinese yam burdock paste and preparation method thereof | |
| CN107173511A (en) | A kind of red barnyard grass candied cake of popped rice and preparation method thereof | |
| KR100473183B1 (en) | Recipe for a seasoned chicken | |
| CN104799332A (en) | Nutritional internal heat reducing sausage comprising Lentinus edodes and preparation method of sausage | |
| CN103875820A (en) | High-protein nutritious bean curd | |
| CN104543958A (en) | Sour and spicy lean meat sauce with mangosteen and preparation method of sour and spicy lean meat paste | |
| CN106562307A (en) | Preparation method of crisp dried Chinese yam chips | |
| KR100927945B1 (en) | Method for manufacturing ssukddeok-ddeokgalbi and ssukddeok-ddeokgalbi manufactured thereby | |
| CN105053934A (en) | Braised three-yellow chicken sauce and making method thereof | |
| CN104814082A (en) | Highly flexible, easily cooked and protein-rich nutritious noodle flour and preparation method thereof | |
| KR101801254B1 (en) | A manufacturing method of Jajang sauce | |
| CN108771187A (en) | A kind of old altar sauerkraut preparation seasoning red oil and preparation method thereof | |
| CN103932045A (en) | Cucumber seed calcium-supplementing noodle and preparation method thereof | |
| CN108077894A (en) | A kind of capsicum paste and preparation method thereof | |
| CN106722404A (en) | A kind of instant making fish method | |
| KR20210069390A (en) | Method of making kalguksu for packing delivery | |
| CN104223142A (en) | Sour and spicy apple vinegar beef paste dices and preparation method thereof | |
| KR20060021937A (en) | The japchae manufacturing method where the chlorella and the chaga mushroom extract contain | |
| CN104509813A (en) | Manufacturing method of pickled cucumber product | |
| KR20170037935A (en) | Method of producing instant salted seafood barley bibimbap | |
| CN107467599A (en) | A kind of delicious seafood thick soup of nutrition | |
| CN107156804A (en) | The preparation method of pixie stool piece | |
| CN107518284A (en) | A kind of crucial way of seafood bamboo tube rice | |
| CN106256227A (en) | Fructus Piperis chicken takes off the culinary art manufacture method of meal | |
| CN106256243A (en) | The cooking methods in curried beef steak face |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170419 |
|
| RJ01 | Rejection of invention patent application after publication |