CN107712730A - A kind of processing method of flavor dried sweet potato - Google Patents
A kind of processing method of flavor dried sweet potato Download PDFInfo
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- CN107712730A CN107712730A CN201710772441.7A CN201710772441A CN107712730A CN 107712730 A CN107712730 A CN 107712730A CN 201710772441 A CN201710772441 A CN 201710772441A CN 107712730 A CN107712730 A CN 107712730A
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- sweet potato
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of processing method of flavor dried sweet potato, comprise the following steps：Raw material selection, preliminary working, it is predrying, prepare slurries, starching, boiling, baking.The inventive method is simple, and the dried sweet potato unique flavor of preparation, mouthfeel is neither too hard, nor too soft, and color is natural, full, and the shelf-life is obviously prolonged.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of processing method of flavor dried sweet potato.
Background technology
Sweet potato, also known as sweet potato, sweet potato, pachyrhizus, sweet potato etc., sweet potato contain abundant starch, dietary fiber, carrotene, dimension
The kind trace element of raw plain A, vitamin B, vitamin C, vitamin E and potassium, iron, copper, selenium, calcium etc. more than 10, nutritive value is very high,
It is referred to as the most balanced health food of nutrition by nutritionists.Sweet potato can keep blood vessel elasticity, to preventing and treating the elderly's habituation just
It is secret to have remarkable result.The eating method of sweet potato is a lot, can eat it raw, cooks congee, fry, and dried sweet potato can also be made.It is but traditional
The single and fresh sweet potato of dried sweet potato taste can be by accumulating, keeping, temporal limitation, if the time in sale
Sweet potato will rot to go mouldy too long, and peasant will be by serious economic loss.Therefore, how to extend the shelf-life of sweet potato turns into
Improve the key of peasant economy income.
The content of the invention
For above-mentioned, it is an object of the invention to provide a kind of processing method of flavor dried sweet potato.
The present invention adopts the technical scheme that：
A kind of processing method of flavor dried sweet potato, comprises the following steps：
(1) raw material selects：Selection maturity is good, has no that the sweet potato of mechanical damage and scab is raw material；
(2) preliminary working：Removed the peel after sweet potato is cleaned, be cut into the thick sheets of about 4-5cm × 4-5mm × 4-5mm, put people's cold water
Middle immersion 35-40 minutes；
(2) it is predrying：Sweet potato stripe is pulled out, drained away the water, individual layer is equably layered in pallet, heated-air drying to certain water
Divide content；
(3) slurries are prepared：By weight, following raw material is prepared：It is cornstarch 20-30 parts, chilli powder 15-25 parts, white
Granulated sugar 3-7 parts, edible salt 1-3 parts, citric acid 0.5-2 parts, pure water 100-120 parts, chilli powder is added in pure water and boiled
20-25min processed makes pungent fully be discharged into slurries, adds the flavouring such as white granulated sugar, salt, citric acid and stirs and boils
Boiling, addition cornstarch stirs after slightly cooling down；
(4) starching：Sweet potato stripe after will be predrying impregnates 20-30min in slurries, make its fully it is tasty after pull out；
(5) boiling：Sweet potato stripe after starching is put into Steam by water bath to medium well in steamer to take out；
(6) toast：The sweet potato stripe of medium well is put into baking box and toasted, 170-200 DEG C of baking temperature, during baking
Between be 2-7min, produce dried sweet potato.
As one embodiment of the present invention, the heated-air drying described in step (2) is specially to be done with electric heating constant temperature air blast
Dry case sweet potato stripe is dried processing at 50-60 DEG C of hot blast temperature.
As one embodiment of the present invention, sweet potato stripe drying described in step (2) to water content is less than 40%.
As one embodiment of the present invention, in step (3) by weight, prepare following raw material：Cornstarch 25
Part, 20 parts of chilli powder, 5 parts of white granulated sugar, 2 parts of edible salt, 1 part of citric acid, 100 parts of pure water.
It is an advantage of the invention that：The inventive method is simple, and the dried sweet potato unique flavor of preparation, mouthfeel is neither too hard, nor too soft, color
Natural, full, the shelf-life is obviously prolonged.
Embodiment
Presently preferred embodiments of the present invention is described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that apparent clearly defined so as to be made to protection scope of the present invention.
Embodiment 1
A kind of processing method of flavor dried sweet potato, comprises the following steps：
(1) raw material selects：Selection maturity is good, has no that the sweet potato of mechanical damage and scab is raw material；
(2) preliminary working：Removed the peel after sweet potato is cleaned, be cut into the thick sheets of about 4cm × 4mm × 4mm, put in people's cold water and soak
35 minutes；
(2) it is predrying：Sweet potato stripe is pulled out, drained away the water, individual layer is equably layered in pallet, heated-air drying to certain water
Divide content；
(3) slurries are prepared：By weight, following raw material is prepared：20 parts of cornstarch, 15 parts of chilli powder, white granulated sugar 3
Part, 1 part of edible salt, 0.5 part of citric acid, 100 parts of pure water, chilli powder is added into cooking 20min in pure water fills pungent
Divide and be discharged into slurries, add the flavouring such as white granulated sugar, salt, citric acid and stir and boil, added after slightly cooling down beautiful
Rice starch stirs；
(4) starching：Sweet potato stripe after will be predrying impregnates 20min in slurries, make its fully it is tasty after pull out；
(5) boiling：Sweet potato stripe after starching is put into Steam by water bath to medium well in steamer to take out；
(6) toast：The sweet potato stripe of medium well is put into baking box and toasted, 170 DEG C of baking temperature, baking time is
2min, produce dried sweet potato.
Embodiment 2
A kind of processing method of flavor dried sweet potato, comprises the following steps：
(1) raw material selects：Selection maturity is good, has no that the sweet potato of mechanical damage and scab is raw material；
(2) preliminary working：Removed the peel after sweet potato is cleaned, be cut into the thick sheets of about 5cm × 4mm × 4mm, put in people's cold water and soak
38 minutes；
(2) it is predrying：Sweet potato stripe is pulled out, drained away the water, individual layer is equably layered in pallet, heated-air drying to certain water
Divide content；
(3) slurries are prepared：By weight, following raw material is prepared：25 parts of cornstarch, 20 parts of chilli powder, white granulated sugar 5
Part, 2 parts of edible salt, 1.25 parts of citric acid, 110 parts of pure water, chilli powder is added into cooking 23min in pure water fills pungent
Divide and be discharged into slurries, add the flavouring such as white granulated sugar, salt, citric acid and stir and boil, added after slightly cooling down beautiful
Rice starch stirs；
(4) starching：Sweet potato stripe after will be predrying impregnates 25min in slurries, make its fully it is tasty after pull out；
(5) boiling：Sweet potato stripe after starching is put into Steam by water bath to medium well in steamer to take out；
(6) toast：The sweet potato stripe of medium well is put into baking box and toasted, 185 DEG C of baking temperature, baking time is
5min, produce dried sweet potato.
Embodiment 3
A kind of processing method of flavor dried sweet potato, comprises the following steps：
(1) raw material selects：Selection maturity is good, has no that the sweet potato of mechanical damage and scab is raw material；
(2) preliminary working：Removed the peel after sweet potato is cleaned, be cut into the thick sheets of about 5cm × 5mm × 5mm, put in people's cold water and soak
40 minutes；
(2) it is predrying：Sweet potato stripe is pulled out, drained away the water, individual layer is equably layered in pallet, heated-air drying to certain water
Divide content；
(3) slurries are prepared：By weight, following raw material is prepared：30 parts of cornstarch, 25 parts of chilli powder, white granulated sugar 7
Part, 3 parts of edible salt, 2 parts of citric acid, 120 parts of pure water, chilli powder is added into cooking 25min in pure water makes pungent abundant
It is discharged into slurries, adds the flavouring such as white granulated sugar, salt, citric acid and stir and boil, corn is added after slightly cooling down
Starch stirs；
(4) starching：Sweet potato stripe after will be predrying impregnates 30min in slurries, make its fully it is tasty after pull out；
(5) boiling：Sweet potato stripe after starching is put into Steam by water bath to medium well in steamer to take out；
(6) toast：The sweet potato stripe of medium well is put into baking box and toasted, 200 DEG C of baking temperature, baking time is
7min, produce dried sweet potato.
Claims (4)
1. a kind of processing method of flavor dried sweet potato, it is characterised in that comprise the following steps：
(1) raw material selects：Selection maturity is good, has no that the sweet potato of mechanical damage and scab is raw material；
(2) preliminary working：Removed the peel after sweet potato is cleaned, be cut into the thick sheets of about 4-5cm × 4-5mm × 4-5mm, put in people's cold water and soak
Steep 35-40 minutes；
(2) it is predrying：Sweet potato stripe is pulled out, drained away the water, individual layer is equably layered in pallet, and heated-air drying to certain moisture contains
Amount；
(3) slurries are prepared：By weight, following raw material is prepared：Cornstarch 20-30 parts, chilli powder 15-25 parts, white granulated sugar
3-7 parts, edible salt 1-3 parts, citric acid 0.5-2 parts, pure water 100-120 parts, chilli powder is added in pure water and cooks 20-
25min makes pungent fully be discharged into slurries, adds the flavouring such as white granulated sugar, salt, citric acid and stirs and boil, treats slightly
Cornstarch is added after cooling to stir；
(4) starching：Sweet potato stripe after will be predrying impregnates 20-30min in slurries, make its fully it is tasty after pull out；
(5) boiling：Sweet potato stripe after starching is put into Steam by water bath to medium well in steamer to take out；
(6) toast：The sweet potato stripe of medium well is put into baking box and toasted, 170-200 DEG C of baking temperature, baking time is
2-7min, produce dried sweet potato.
2. the processing method of flavor dried sweet potato according to claim 1, it is characterised in that the heated-air drying described in step (2)
Specially sweet potato stripe is dried processing at 50-60 DEG C of hot blast temperature with electric heating constant-temperature blowing drying box.
3. the processing method of flavor dried sweet potato according to claim 1, it is characterised in that sweet potato stripe is done described in step (2)
It is dry to water content be less than 40%.
4. the processing method of flavor dried sweet potato according to claim 1, it is characterised in that in step (3) by weight,
Prepare following raw material：25 parts of cornstarch, 20 parts of chilli powder, 5 parts of white granulated sugar, 2 parts of edible salt, 1 part of citric acid, pure water 100
Part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710772441.7A CN107712730A (en) | 2017-08-31 | 2017-08-31 | A kind of processing method of flavor dried sweet potato |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710772441.7A CN107712730A (en) | 2017-08-31 | 2017-08-31 | A kind of processing method of flavor dried sweet potato |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107712730A true CN107712730A (en) | 2018-02-23 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710772441.7A Withdrawn CN107712730A (en) | 2017-08-31 | 2017-08-31 | A kind of processing method of flavor dried sweet potato |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813467A (en) * | 2018-04-17 | 2018-11-16 | 李步清 | A kind of processing method without the sugared dried sweet potato that is saccharified back |
| CN109430760A (en) * | 2018-12-03 | 2019-03-08 | 北京市农业技术推广站 | A kind of peppermint dried sweet potato processing technology |
| CN118058376A (en) * | 2024-04-17 | 2024-05-24 | 吉林省养易多科技有限公司 | Two-way solid-state fermentation ginseng sweet potato preserved fruit with ganoderma lucidum and preparation method thereof |
-
2017
- 2017-08-31 CN CN201710772441.7A patent/CN107712730A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813467A (en) * | 2018-04-17 | 2018-11-16 | 李步清 | A kind of processing method without the sugared dried sweet potato that is saccharified back |
| CN109430760A (en) * | 2018-12-03 | 2019-03-08 | 北京市农业技术推广站 | A kind of peppermint dried sweet potato processing technology |
| CN118058376A (en) * | 2024-04-17 | 2024-05-24 | 吉林省养易多科技有限公司 | Two-way solid-state fermentation ginseng sweet potato preserved fruit with ganoderma lucidum and preparation method thereof |
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Application publication date: 20180223 |