CN1073077A - A kind of preparation method of potato food - Google Patents
A kind of preparation method of potato food Download PDFInfo
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- CN1073077A CN1073077A CN91111494A CN91111494A CN1073077A CN 1073077 A CN1073077 A CN 1073077A CN 91111494 A CN91111494 A CN 91111494A CN 91111494 A CN91111494 A CN 91111494A CN 1073077 A CN1073077 A CN 1073077A
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- ipomoea batatas
- food
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- preparation
- potato
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Abstract
The invention belongs to food-processing method.With the Ipomoea batatas is raw material, and it is cleaned, and high temperature steams, boils to ripe, peeling, adds a certain proportion of essence, citric acid, sugar and low amounts of water and stirs into paste, and formed package is the smart food of Ipomoea batatas.This paste potato food can also further toast and become dried sweet potato food or the quick-frozen of furnishing congee shape thing is an Ipomoea batatas ice food.Process of the present invention is simple and easy to do, and the food of making can keep peculiar flavour and the nutritive value of Ipomoea batatas, and it is edible to be fit to the people of all ages and classes level.Has the long pot-life.
Description
The invention belongs to food-processing method, especially a kind of is the method that raw material is produced potato food with the Ipomoea batatas.
As everyone knows, the nutritive value of Ipomoea batatas is very high, and it contains the nutrition of multiple needed by human body such as rich in protein, carbohydrate, vitamin A, vitamin B2 and calcium, phosphorus, iron.Also be the food that people extremely like.
At present, be that the method that raw material is made food roughly has following three kinds with the Ipomoea batatas: one. it is edible directly Ipomoea batatas to be steamed, boils the back.This method is only limited to the normal eating method that adopts in the general family, and the seasonality of Ipomoea batatas is very strong, the condition of storage harshness.Having only time of four, five months to taste in 1 year obtains.Two. make food again after Ipomoea batatas is pressed into powder.The food mouthfeel that this method is made is poor, nondigestible.Three. airing Cheng Gan again cuts into slices after Ipomoea batatas cooked.The dried sweet potato that this method is made is unhygienic and toughness is big, general the elderly, children and tooth, can not eating per capita of suffering from indiestion.
Now along with science and technology development, a lot of foods all pass through by scientific process, discarding dross, stay its elite, form scientific specialized production, both satisfied people's requirement, enriched market again, but up to now, a kind of can appearing on the market with the ultimate food that Ipomoea batatas makes raw material and is fit to suitability for industrialized production do not arranged also.
The purpose of this invention is to provide a kind of method of producing potato food that can suitability for industrialized production, can make the potato food variation of making, and have be of high nutritive value, instant, taste deliciousness, good looking appearance and meet advantages such as sanitary condition.
The inventive method is earlier Ipomoea batatas to be cleaned, and to ripe, peeling is removed two ends and put into container, a certain proportion of essence, citric acid, sugar and low amounts of water is poured into stirred in the container through thermophilic digestion, makes Ipomoea batatas become paste; Then the paste Ipomoea batatas is shaped, packs, be the smart food of Ipomoea batatas.As required, also can in the paste Ipomoea batatas, add some various nutriments to the human body beneficial.
With the paste Ipomoea batatas is major ingredient, also can further be processed into other potato foods.For example: with the extrusion of paste Ipomoea batatas in flakes,, then be baked into the surface and be flavous dried sweet potato, be the Ipomoea batatas xerophagia with the moisture content oven dry.This food is outer crisp interior crisp, and the maintenance phase is long.Moreover, also can in the paste Ipomoea batatas, add 40～65% water and stir, with its furnishing congee shape, put into the ice mould and be shaped freezingly, be Ipomoea batatas ice food.According to different cultivars, can in congee shape Ipomoea batatas, add various food additives, make multiple kinds such as ice cream, ice lolly, freezing point.Make it become to pass the summer in a leisurely way and separate the desirable cold food of administration.
The water that adds in the potato food can adopt magnetized drinking water, mineral water, cold boiling water or other treated water, can adopt recited above a kind ofly separately, also can be the mixing of several water, to adapt to different demands.The preferred proportion of essence, citric acid, sugar is respectively 0.05-0.6%, 0.2-0.8%, 2-12%.
Process of the present invention is simple and easy to do, can produce the different series food of various local flavors under the prerequisite that keeps the Ipomoea batatas peculiar flavour, selects for use in the four seasons for people.The potato food made from the present invention is of high nutritive value, and fruity is strong, can be fit to the edible of all ages and classes level people, and the pot-life is longer.
Embodiment one: the preparation method of the smart food of Ipomoea batatas
Select for use clean, cook, the white Ipomoea batatas after the peeling and each 50 gram of yellow Ipomoea batatas, be contained in respectively in the container, in white Ipomoea batatas, add lychee flavor 0.1 gram, citric acid 0.05 gram, sugar 6 grams, cold boiling water 0.5 gram; In yellow Ipomoea batatas, add flavoring orange essence 0.2 gram, citric acid 0.3 gram, sugar 5 grams, cold boiling water 0.5 gram; Stir respectively, make into paste.Add food coloring, be filled in the combination box and encapsulate, can become the color difference, the smart food of Ipomoea batatas that kind is different.
Embodiment two: the preparation method of Ipomoea batatas xerophagia.
Select that 250 grams are cleaned, cooked for use, the Ipomoea batatas after the peeling, remove two ends, add flavoring pineapple essence 1 gram, citric acid 1 gram, sugar 25 grams, cold boiling water 2.5 grams are stirred into paste.Be cut into the rectangular pieces of 5 * 1 * 10cm again, dry, pack with drying baker.
Embodiment three: further being baked into appearance with above-mentioned Ipomoea batatas of being dried into sheet is flavous dried sweet potato, is packaged into box.The Ipomoea batatas xerophagia of making is outer crisp interior crisp, excellent taste.
Embodiment four: the preparation method of Ipomoea batatas ice food.
Select that 500 grams are cleaned, cooked for use, peeling and remove the Ipomoea batatas at two ends, add essence 2 grams, citric acid 2 grams, sugar 50 grams, mineral water 5 grams stir into paste, add 450 gram mineral waters again and further stir into the congee shape, be divided in quick-frozen in the ice mould box, promptly make Ipomoea batatas ice food.
Adopt the inventive method can also develop the potato food of many kinds, so that Ipomoea batatas becomes all edible delicious good merchantable brand of the four seasons.
Claims (5)
1, a kind of preparation method of potato food is a primary raw material with the Ipomoea batatas, the invention is characterized at first Ipomoea batatas is cleaned, and to ripe, two ends is removed in peeling, puts into container through thermophilic digestion; With a certain proportion of essence, citric acid, sugar and low amounts of water are poured in the container and are stirred, and make Ipomoea batatas become paste; Then the paste Ipomoea batatas is shaped, packs, be the smart food of Ipomoea batatas.
2, the preparation method of potato food according to claim 1 is characterized in that the paste Ipomoea batatas is made sheet, and oven dry moisture content then is baked into the surface and is golden yellow, is the Ipomoea batatas xerophagia.
3, the preparation method of potato food according to claim 1 is characterized in that adding 40～65% water with its furnishing congee shape in the paste Ipomoea batatas, it is freezing to be shaped, and is Ipomoea batatas ice food.
4,, it is characterized in that the hydromining that added is with one or more mixing in magnetized drinking water, mineral water, the cold boiling water according to the preparation method of claim 1 or 3 described potato foods.
5, the preparation method of potato food according to claim 1 is characterized in that the preferred proportion of essence, citric acid, sugar is respectively 0.05-0.6%, 0.2-0.8%, 2-12%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91111494A CN1073077A (en) | 1991-12-12 | 1991-12-12 | A kind of preparation method of potato food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91111494A CN1073077A (en) | 1991-12-12 | 1991-12-12 | A kind of preparation method of potato food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1073077A true CN1073077A (en) | 1993-06-16 |
Family
ID=4910673
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91111494A Pending CN1073077A (en) | 1991-12-12 | 1991-12-12 | A kind of preparation method of potato food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1073077A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1054731C (en) * | 1995-12-29 | 2000-07-26 | 何登田 | Method for manufacturing flour ball |
| CN100333664C (en) * | 2006-01-20 | 2007-08-29 | 张广军 | Iced roasted pachyrhizus and its preparation method |
| CN100589709C (en) * | 2006-07-04 | 2010-02-17 | 中国科学院成都生物研究所 | Method for preserving industrial sweet potato material |
| CN101142992B (en) * | 2007-10-25 | 2010-12-22 | 李守芹 | Concentrate roasted sweet potato |
| CN101390599B (en) * | 2008-11-07 | 2010-12-22 | 中南林业科技大学 | Batata porridge and production method thereof |
| CN102273580A (en) * | 2011-08-15 | 2011-12-14 | 马同金 | Instant sweet potato dietary fiber slimming health care porridge powder |
| CN101518318B (en) * | 2009-03-16 | 2012-06-13 | 吴速 | Method for processing convenient porridge with edible rootstalk containing high starch content and product made of edible rootstalk |
| CN103300113A (en) * | 2013-06-27 | 2013-09-18 | 叶建斌 | Healthy food for dispelling wind and moistening dryness and preparation method |
| CN104012903A (en) * | 2014-05-28 | 2014-09-03 | 东兴妙姝农业产业有限公司 | Processing process of dried sweet potatoes |
| CN104256430A (en) * | 2014-08-28 | 2015-01-07 | 铜仁市万山区瑞丰绿色食品有限公司 | Manufacturing method of instant sweet potato food |
| CN104905178A (en) * | 2015-05-18 | 2015-09-16 | 青岛海之星生物科技有限公司 | Organic mashed sweet potato and preparation method thereof |
| CN106213309A (en) * | 2016-08-05 | 2016-12-14 | 青岛新汉邦食品有限公司 | Dried Radix Ipomoeae Batattis processing technique |
| CN114304199A (en) * | 2021-12-17 | 2022-04-12 | 西安红芋头优品网络科技有限公司 | Combined ice and sweet potato roasting all-in-one machine |
-
1991
- 1991-12-12 CN CN91111494A patent/CN1073077A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1054731C (en) * | 1995-12-29 | 2000-07-26 | 何登田 | Method for manufacturing flour ball |
| CN100333664C (en) * | 2006-01-20 | 2007-08-29 | 张广军 | Iced roasted pachyrhizus and its preparation method |
| CN100589709C (en) * | 2006-07-04 | 2010-02-17 | 中国科学院成都生物研究所 | Method for preserving industrial sweet potato material |
| CN101142992B (en) * | 2007-10-25 | 2010-12-22 | 李守芹 | Concentrate roasted sweet potato |
| CN101390599B (en) * | 2008-11-07 | 2010-12-22 | 中南林业科技大学 | Batata porridge and production method thereof |
| CN101518318B (en) * | 2009-03-16 | 2012-06-13 | 吴速 | Method for processing convenient porridge with edible rootstalk containing high starch content and product made of edible rootstalk |
| CN102273580A (en) * | 2011-08-15 | 2011-12-14 | 马同金 | Instant sweet potato dietary fiber slimming health care porridge powder |
| CN103300113A (en) * | 2013-06-27 | 2013-09-18 | 叶建斌 | Healthy food for dispelling wind and moistening dryness and preparation method |
| CN104012903A (en) * | 2014-05-28 | 2014-09-03 | 东兴妙姝农业产业有限公司 | Processing process of dried sweet potatoes |
| CN104256430A (en) * | 2014-08-28 | 2015-01-07 | 铜仁市万山区瑞丰绿色食品有限公司 | Manufacturing method of instant sweet potato food |
| CN104905178A (en) * | 2015-05-18 | 2015-09-16 | 青岛海之星生物科技有限公司 | Organic mashed sweet potato and preparation method thereof |
| CN106213309A (en) * | 2016-08-05 | 2016-12-14 | 青岛新汉邦食品有限公司 | Dried Radix Ipomoeae Batattis processing technique |
| CN114304199A (en) * | 2021-12-17 | 2022-04-12 | 西安红芋头优品网络科技有限公司 | Combined ice and sweet potato roasting all-in-one machine |
| CN114304199B (en) * | 2021-12-17 | 2022-06-28 | 西安红芋头优品网络科技有限公司 | Combined ice and sweet potato baking all-in-one machine |
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |