CN107788452A - A kind of preparation method of yam slice - Google Patents
A kind of preparation method of yam slice Download PDFInfo
- Publication number
- CN107788452A CN107788452A CN201710878908.6A CN201710878908A CN107788452A CN 107788452 A CN107788452 A CN 107788452A CN 201710878908 A CN201710878908 A CN 201710878908A CN 107788452 A CN107788452 A CN 107788452A
- Authority
- CN
- China
- Prior art keywords
- yam
- yam slice
- slice
- color
- cut
- 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
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Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
Abstract
The invention discloses a kind of preparation method of yam slice, comprise the steps of：（1）Selection：The fresh Chinese yam that selection nothing is rotted, nothing is gone mouldy is as material；（2）Peeling section：Chinese yam is removed the peel with bamboo blade, and is cut into the thick uniform sheets of 3 5mm rapidly；（3）Color protection：The yam slice cut is put into color protection in color stabilizer；（4）Drying：After yam slice is taken out from color stabilizer, tiling is placed in and bakes 0.5 1h with porose charging tray, being placed in dryer, and temperature setting is 40 45 DEG C；（5）Cooling：After yam slice is dried, it is drawn off, rejects the yam slice gone to sticks and staves, it is remaining to be placed in dry environment after natural cooling, packed seal with food pack rapidly, got product.The present invention is made simply, and the Chinese yam that planting household is hoarded is stored by another form, improves the economic benefit of planting household.
Description
Technical field
The present invention relates to a kind of preparation method of yam slice, and technical field is reprocessed applied to Chinese yam.
Background technology
Romaine lettuce is fresh and crisp, is one of chafing dish indispensability vegetables, and the standing dish of daily dining table, and romaine lettuce is nutritious to be
The reason for it is very popular, contain in romaine lettuce containing lettuce element, have analgesia hypnosis, reduce cholesterol, auxiliary treatment nerve declines
Weak effect, it is particularly suitable for today's society crowd.On the market today, it is more and more to plant the planting household of Chinese yam, often results in
Many Chinese yams are hoarded, if these Chinese yams are not acted upon, cause very big waste, and many planting households are using the side stored at present
Formula is preserved, but the storability of Chinese yam stem tuber is poor, and method impolitic words storage period is very short, if therefore can process Chinese yam
Into another form of product, above-mentioned puzzlement is not only solved, while can also greatly improve the economic benefit of planting household.
The content of the invention
It is above-mentioned to solve the problems, such as, the invention discloses a kind of preparation method of yam slice, comprise the steps of：
（1）Selection：Choose and rinse clean in appearance as material, and with the clear water of flowing without the fresh Chinese yam rotted, nothing is gone mouldy
Soil, the grains of sand；
（2）Peeling section：Chinese yam is removed the peel with bamboo blade, and is cut into the thick uniform sheets of 3-5mm rapidly；
（3）Color protection：The yam slice cut is put into color protection in color stabilizer, concretely comprises the following steps at room temperature, yam slice is put into and contained
After soaking 3h in the solution of 0.25 % citric acids and 0.1% phytic acid, 2h is soaked in concentration is put into as 0.25% calcium chloride solution；
（4）Drying：After yam slice is taken out from color stabilizer, tiling is placed in on porose charging tray, is placed in dryer and is baked
0.5-1h, temperature setting are 40-45 DEG C；
（5）Cooling：After yam slice is dried, it is drawn off, rejects the yam slice gone to sticks and staves, it is remaining to be placed in dry environment certainly
So after cooling, packed seal with food pack rapidly, got product.
Using the technical program, the beneficial effects of the invention are as follows：The present invention makes simple, the mountain for facilitating planting household to hoard
Medicine is made yam slice and carries out preservation sale, improves the economic benefit of planting household, solves Chinese yam storage difficulties, storage in the market
The problem of Tibetan phase is short.
Embodiment
The invention discloses a kind of preparation method of yam slice, comprise the following steps that：
（1）Selection：Choose and rinse clean in appearance as material, and with the clear water of flowing without the fresh Chinese yam rotted, nothing is gone mouldy
Soil, the grains of sand；
（2）Peeling section：Chinese yam is removed the peel with bamboo blade, and is cut into the thick uniform sheets of 3-5mm rapidly；
（3）Color protection：The yam slice cut is put into color protection in color stabilizer, concretely comprises the following steps at room temperature, yam slice is put into and contained
After soaking 3h in the solution of 0.25 % citric acids and 0.1% phytic acid, 2h is soaked in concentration is put into as 0.25% calcium chloride solution；
（4）Drying：After yam slice is taken out from color stabilizer, tiling is placed in on porose charging tray, is placed in dryer and is baked
0.5-1h, temperature setting are 40-45 DEG C；
（5）Cooling：After yam slice is dried, it is drawn off, rejects the yam slice gone to sticks and staves, it is remaining to be placed in dry environment certainly
So after cooling, packed seal with food pack rapidly, got product.
Finally it should be noted that：Above example only not limits technology described in the invention to illustrate the present invention
Scheme；Therefore, although this specification with reference to above-mentioned each embodiment to present invention has been detailed description, this
Field it is to be appreciated by one skilled in the art that still can be modified to the present invention or equivalent substitution；And all do not depart from this
The technical scheme of the spirit and scope of invention and its improvement, it all should cover in scope of the presently claimed invention.
Claims (1)
1. a kind of preparation method of yam slice, it is characterised in that comprise the steps of：
（1）Selection：Choose and rinse clean in appearance as material, and with the clear water of flowing without the fresh Chinese yam rotted, nothing is gone mouldy
Soil, the grains of sand；
（2）Peeling section：Chinese yam is removed the peel with bamboo blade, and is cut into the thick uniform sheets of 3-5mm rapidly；
（3）Color protection：The yam slice cut is put into color protection in color stabilizer, concretely comprises the following steps at room temperature, yam slice is put into and contained
After soaking 3h in the solution of 0.25 % citric acids and 0.1% phytic acid, 2h is soaked in concentration is put into as 0.25% calcium chloride solution；
（4）Drying：After yam slice is taken out from color stabilizer, tiling is placed in on porose charging tray, is placed in dryer and is baked
0.5-1h, temperature setting are 40-45 DEG C；
（5）Cooling：After yam slice is dried, it is drawn off, rejects the yam slice gone to sticks and staves, it is remaining to be placed in dry environment certainly
So after cooling, packed seal with food pack rapidly, got product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710878908.6A CN107788452A (en) | 2017-09-26 | 2017-09-26 | A kind of preparation method of yam slice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710878908.6A CN107788452A (en) | 2017-09-26 | 2017-09-26 | A kind of preparation method of yam slice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107788452A true CN107788452A (en) | 2018-03-13 |
Family
ID=61532460
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710878908.6A Pending CN107788452A (en) | 2017-09-26 | 2017-09-26 | A kind of preparation method of yam slice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107788452A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423052A (en) * | 2011-12-20 | 2012-04-25 | 刘晓林 | Preparation method for dehydrated common yam rhizome slices |
| CN102813049A (en) * | 2011-06-09 | 2012-12-12 | 王盼盼 | Making method of preserved sweet potato |
| KR101317369B1 (en) * | 2011-10-10 | 2013-10-11 | 박정숙 | Dried pears and the method of preparing them |
| CN104982782A (en) * | 2015-06-05 | 2015-10-21 | 河北科技大学 | Making method for purple sweet potato congee |
-
2017
- 2017-09-26 CN CN201710878908.6A patent/CN107788452A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813049A (en) * | 2011-06-09 | 2012-12-12 | 王盼盼 | Making method of preserved sweet potato |
| KR101317369B1 (en) * | 2011-10-10 | 2013-10-11 | 박정숙 | Dried pears and the method of preparing them |
| CN102423052A (en) * | 2011-12-20 | 2012-04-25 | 刘晓林 | Preparation method for dehydrated common yam rhizome slices |
| CN104982782A (en) * | 2015-06-05 | 2015-10-21 | 河北科技大学 | Making method for purple sweet potato congee |
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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: 20180313 |
|
| RJ01 | Rejection of invention patent application after publication |