CN107048270A - A kind of processing method of sweet potato stripe - Google Patents
A kind of processing method of sweet potato stripe Download PDFInfo
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- CN107048270A CN107048270A CN201710260056.4A CN201710260056A CN107048270A CN 107048270 A CN107048270 A CN 107048270A CN 201710260056 A CN201710260056 A CN 201710260056A CN 107048270 A CN107048270 A CN 107048270A
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- sweet potato
- stripe
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- peeling
- boiling
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Abstract
The invention discloses a kind of processing method of sweet potato stripe, including processing pre-treatment, cleaning, peeling, boiling, slitting, drying, packaging and other steps, using the processing method of the present invention, the sweet potato stripe soft texture produced simultaneously has certain toughness, the chewable food of men and women, old and young；Product color is homogeneous, it is red that gloss is presented, and with the due potato Flavor of the kind, sugariness is agreeable to the taste, and without any food additives, and process time is short, and nutrient component damages are few.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of processing method of sweet potato stripe.
Background technology
Sweet potato also known as sweet potato, are the annual root crop of Convolvulaceae, originate in South America, in China's existing more than 400 years
Plant history.Moisture containing 60-80%, 10-30% starch, 5% or so sugar and a small amount of albumen in sweet potato root tuber
Matter, grease, cellulose, hemicellulose, pectin etc., additionally containing nutriments such as abundant vitamins.China's traditional medicine
Think, sweet potato flat property and sweet taste, the effects such as having tonifying spleen and stomach nourishing the heart to keep a sound mind, benefiting energy, promoting lactation, the sore swells that disappear.Due to sweet potato moisture
Height, not shelf-stable, therefore, its shelf-life can not only be extended by being processed into dried sweet potato, and it is additional to greatly improve it
Value.
The content of the invention
It is an object of the invention to provide a kind of processing method of sweet potato stripe, this method is simple to operate, during do not add
Plus any chemical reagent, green and healthy are suitable for people of all ages.
To achieve the above object, the present invention is adopted the following technical scheme that：
A kind of processing method of sweet potato stripe, comprises the following steps：
(1) pre-treatment is processed：New fresh sweet potatoes are fitted into the basket of ventilation, built on stilts to be stacked at indoor shady and cool ventilation, in room temperature
18-22 DEG C of storage carries out saccharification processing 7-10 days；
(2) clean：Sweet potato surface clean is clean；
(3) peeling：Sweet potato is subjected to peeling, peeling is drained standby after carrying out blanching 15-25s in 85-95 DEG C of saline solution
With；
(4) boiling：Sweet potato after being drained in step (3) is put into digester, while adding quality to drain rear sweet potato
Quality 2-4% honey, is pulled out at once after boiling to 7-8 maturations；
(5) cut：Sweet potato after boiling is dried, cut, sweet potato is cut into sweet potato stripe；
(6) dry：The sweet potato stripe after slitting finally is put into dryer to be toasted, temperature is lifted temperature to stage by stage from 45 DEG C
75 DEG C, toast 14h；
(7) pack：Sweet potato stripe is vacuum-packed.
Preferably, saline solution described in step (3) is formed by the proportioning of salt and water for 1: 300-500 proportions.
Preferably, step (5) slitting is the sweet potato stripe that sweet potato is cut into 2-3cm × 2-3cm × 4-8cm.
Beneficial effects of the present invention：Using the processing method of patent of the present invention, the sweet potato stripe soft texture produced simultaneously has
There are certain toughness, the chewable food of men and women, old and young；Product color is homogeneous, it is red that gloss is presented, with the due potato fragrant breeze of the kind
Taste, sugariness is agreeable to the taste, and without any food additives, and process time is short, and nutrient component damages are few；The product normal temperature shelf-life is at 9
Month, refrigerated shelf life was at 12 months；Target level of product quality meets：Total number of bacteria≤1000CFU/g, mould≤50CFU/g, large intestine
Bacillus≤30MPN/100g, pathogenic bacteria are not detected.
Embodiment
The present invention is described in further detail with reference to specific embodiment, following examples are descriptive, is not to limit
Property, it is impossible to protection scope of the present invention is limited with this.
Embodiment 1
A kind of processing method of sweet potato stripe, comprises the following steps：
(1) pre-treatment is processed：New fresh sweet potatoes are fitted into the basket of ventilation, built on stilts to be stacked at indoor shady and cool ventilation, in room temperature
18 DEG C of storages carry out saccharification processing 7 days；
(2) clean：Sweet potato surface clean is clean；
(3) peeling：Sweet potato is subjected to peeling, peeling is drained and standby after progress blanching 25s in 85 DEG C of saline solutions；Salt
Water is formed by the proportioning of salt and water for 1: 300 proportions；
(4) boiling：Sweet potato after being drained in step (3) is put into digester, while adding quality to drain rear sweet potato
The honey of quality 2%, is pulled out at once after boiling to 7-8 maturations；
(5) cut：Sweet potato after boiling is dried, sweet potato is cut into 2cm × 3cm × 4cm sweet potato stripe；
(6) dry：The sweet potato stripe after slitting finally is put into dryer to be toasted, temperature is lifted temperature to stage by stage from 45 DEG C
75 DEG C, toast 14h；
(7) pack：Sweet potato stripe is vacuum-packed.
Embodiment 2
A kind of processing method of sweet potato stripe, comprises the following steps：
(1) pre-treatment is processed：New fresh sweet potatoes are fitted into the basket of ventilation, built on stilts to be stacked at indoor shady and cool ventilation, in room temperature
22 DEG C of storages carry out saccharification processing 10 days；
(2) clean：Sweet potato surface clean is clean；
(3) peeling：Sweet potato is subjected to peeling, peeling is drained and standby after progress blanching 15s in 95 DEG C of saline solutions；Salt
Water is formed by the proportioning of salt and water for 1: 500 proportions；
(4) boiling：Sweet potato after being drained in step (3) is put into digester, while adding quality to drain rear sweet potato
The honey of quality 4%, is pulled out at once after boiling to 7-8 maturations；
(5) cut：Sweet potato after boiling is dried, sweet potato is cut into 3cm × 2cm × 8cm sweet potato stripe；
(6) dry：The sweet potato stripe after slitting finally is put into dryer to be toasted, temperature is lifted temperature to stage by stage from 45 DEG C
75 DEG C, toast 14h；
(7) pack：Sweet potato stripe is vacuum-packed.
Claims (3)
1. a kind of processing method of sweet potato stripe, it is characterised in that comprise the following steps：
(1) pre-treatment is processed：New fresh sweet potatoes are fitted into the basket of ventilation, built on stilts to be stacked at indoor shady and cool ventilation, in room temperature 18-22
DEG C storage carry out saccharification processing 7-10 days；
(2) clean：Sweet potato surface clean is clean；
(3) peeling：Sweet potato is subjected to peeling, peeling is drained and standby after progress blanching 15-25s in 85-95 DEG C of saline solution；
(4) boiling：Sweet potato after being drained in step (3) is put into digester, while adding quality to drain rear sweet potato quality
2-4% honey, is pulled out at once after boiling to 7-8 maturations；
(5) cut：Sweet potato after boiling is dried, cut, sweet potato is cut into sweet potato stripe；
(6) dry：The sweet potato stripe after slitting finally is put into dryer to be toasted, temperature lifts temperature to 75 stage by stage from 45 DEG C
DEG C, toast 14h；
(7) pack：Sweet potato stripe is vacuum-packed.
2. a kind of processing technology for pungent-taste sweet potato strips according to claim 1, it is characterised in that eaten described in step (3)
Salt solution is formed by the proportioning of salt and water for 1: 300-500 proportions.
3. a kind of processing technology for pungent-taste sweet potato strips according to claim 1, it is characterised in that step (5) slitting
It is the sweet potato stripe that sweet potato is cut into 2-3cm × 2-3cm × 4-8cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710260056.4A CN107048270A (en) | 2017-04-14 | 2017-04-14 | A kind of processing method of sweet potato stripe |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710260056.4A CN107048270A (en) | 2017-04-14 | 2017-04-14 | A kind of processing method of sweet potato stripe |
Publications (1)
| Publication Number | Publication Date |
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| CN107048270A true CN107048270A (en) | 2017-08-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710260056.4A Pending CN107048270A (en) | 2017-04-14 | 2017-04-14 | A kind of processing method of sweet potato stripe |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692123A (en) * | 2017-11-01 | 2018-02-16 | 广西吉朋投资有限公司 | A kind of processing technology of quick-frozen sweet potato stripe |
| CN108782736A (en) * | 2018-05-02 | 2018-11-13 | 大连名创科技有限公司 | A kind of preparation method of dried sweet potato |
| CN110013017A (en) * | 2019-05-21 | 2019-07-16 | 李瑞庭 | A kind of preparation method of potato food |
| CN110973541A (en) * | 2019-12-20 | 2020-04-10 | 湖南农夫庄园电子商务有限公司 | Processing technology of dried sweet potatoes for increasing sweetness |
Citations (3)
| 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 |
| CN105394654A (en) * | 2015-12-04 | 2016-03-16 | 刘楚玲 | Method for preparing crispy dried sweet potatoes |
| CN106262144A (en) * | 2016-08-16 | 2017-01-04 | 仁怀市助惠蔬菜种植专业合作社 | A kind of processing method of dried Radix Ipomoeae Batattis |
-
2017
- 2017-04-14 CN CN201710260056.4A patent/CN107048270A/en active Pending
Patent Citations (3)
| 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 |
| CN105394654A (en) * | 2015-12-04 | 2016-03-16 | 刘楚玲 | Method for preparing crispy dried sweet potatoes |
| CN106262144A (en) * | 2016-08-16 | 2017-01-04 | 仁怀市助惠蔬菜种植专业合作社 | A kind of processing method of dried Radix Ipomoeae Batattis |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692123A (en) * | 2017-11-01 | 2018-02-16 | 广西吉朋投资有限公司 | A kind of processing technology of quick-frozen sweet potato stripe |
| CN108782736A (en) * | 2018-05-02 | 2018-11-13 | 大连名创科技有限公司 | A kind of preparation method of dried sweet potato |
| CN110013017A (en) * | 2019-05-21 | 2019-07-16 | 李瑞庭 | A kind of preparation method of potato food |
| CN110973541A (en) * | 2019-12-20 | 2020-04-10 | 湖南农夫庄园电子商务有限公司 | Processing technology of dried sweet potatoes for increasing sweetness |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170818 |
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| WD01 | Invention patent application deemed withdrawn after publication |