CN108095055A - Sweet potato, which is prepared, with peony petal boils in a covered pot over a slow fire sub method - Google Patents
Sweet potato, which is prepared, with peony petal boils in a covered pot over a slow fire sub method Download PDFInfo
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- CN108095055A CN108095055A CN201711475293.9A CN201711475293A CN108095055A CN 108095055 A CN108095055 A CN 108095055A CN 201711475293 A CN201711475293 A CN 201711475293A CN 108095055 A CN108095055 A CN 108095055A
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- peony petal
- sweet potato
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- peony
- slow fire
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- 235000006484 Paeonia officinalis Nutrition 0.000 title claims abstract description 102
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 73
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 73
- 238000000034 method Methods 0.000 title claims abstract description 17
- 244000170916 Paeonia officinalis Species 0.000 title abstract 2
- 241000736199 Paeonia Species 0.000 claims abstract description 100
- 229920002472 Starch Polymers 0.000 claims abstract description 36
- 235000019698 starch Nutrition 0.000 claims abstract description 36
- 239000008107 starch Substances 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000015067 sauces Nutrition 0.000 claims abstract description 30
- 240000002234 Allium sativum Species 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 241000234282 Allium Species 0.000 claims abstract description 19
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 19
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 19
- 235000004611 garlic Nutrition 0.000 claims abstract description 19
- 235000008397 ginger Nutrition 0.000 claims abstract description 19
- 239000003513 alkali Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 239000000203 mixture Substances 0.000 claims description 29
- 238000001035 drying Methods 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 7
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- 239000008157 edible vegetable oil Substances 0.000 claims description 6
- 235000010350 erythorbic acid Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 241000234314 Zingiber Species 0.000 description 15
- 235000013305 food Nutrition 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- NIDNOXCRFUCAKQ-UMRXKNAASA-N (1s,2r,3s,4r)-bicyclo[2.2.1]hept-5-ene-2,3-dicarboxylic acid Chemical compound C1[C@H]2C=C[C@@H]1[C@H](C(=O)O)[C@@H]2C(O)=O NIDNOXCRFUCAKQ-UMRXKNAASA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003262 anti-osteoporosis Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 208000012866 low blood pressure Diseases 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Sweet potato is prepared with peony petal and boils in a covered pot over a slow fire sub method, and the raw material matched by following weight is made：10 15 parts of peony petal sauce, 15 20 parts of starch from sweet potato, 7 15 parts of water, 0.5 1.5 parts of ginger, 0.5 1.5 parts of green onion, 0.5 1.5 parts of garlic, 0.3 1 parts of salt, 0.3 1 parts of alkali.Advantageous effect of the present invention：Peony petal and starch from sweet potato are made sweet potato as raw material and boil in a covered pot over a slow fire son by the present invention, make sweet potato boil in a covered pot over a slow fire son mouthfeel and nutrition it is all more rich, taste is unique.
Description
Technical field
The present invention relates to food technology fields, specifically prepare sweet potato with peony petal and boil in a covered pot over a slow fire sub method.
Background technology
Starch from sweet potato is one of major product of sweet potato processing, and sweet potato is containing there are many nutriments that human body needs.With
The development of society, requirement of the people to itself living standard are also being continuously improved.Sweet potato relies on the abundant nutrition valency itself contained
Value brings up to dining table by more and more people.But single edible sweet potato cannot meet diverse requirements of the people to food.
Therefore, the starch of sweet potato processing gained becomes one of indispensable food in people's daily life.Heating starch in sweet potato
Afterwards in the pasty state so that thermo-labile and soluble easily in water vitamin C has obtained good protection.Minerals therein are for maintaining
It is played a very important role with bodily fuctions are adjusted.Calcium and magnesium in starch from sweet potato, can pre- anti-osteoporosis, potassium have drop
The effect of low blood pressure.But current starch from sweet potato is mainly used to cook vermicelli, bean jelly etc., and eating method is more single, now also someone's system
Son is boiled in a covered pot over a slow fire as sweet potato, but preparation method and technology is obstructed, poor taste prepares the good sweet potato of effect and boils in a covered pot over a slow fire sub- chewy in taste, light away from larger
It is sliding, very nice, but the existing sweet potato much sold boils in a covered pot over a slow fire rim of the mouth and feels inadequate chewy, and secondary operation eat during be easier it is broken
Fall, the edible experience for making people is very bad, and to boil in a covered pot over a slow fire rim of the mouth taste also more single for existing sweet potato.
The content of the invention
The technical problems to be solved by the invention are to provide the method for being prepared sweet potato with peony petal and being boiled in a covered pot over a slow fire son, the sweet potato of making
Sub- chewy in taste, smooth is boiled in a covered pot over a slow fire, there is the taste of faint scent and full of nutrition.
The used to solve above-mentioned technical problem technical solution of the present invention is：Sweet potato, which is prepared, with peony petal boils in a covered pot over a slow fire sub side
Method comprises the following steps：
Step 1: the preparation of peony petal sauce：（1）The peony petal of fresh picking is cleaned to progress steam after draining away the water to kill
It is blue or green；（2）Peony petal after water-removing is uniformly shakeout on mesh screen, be put into afterwards heating temperature be 40 ~ 50 DEG C drying baker into
Row heating, drying, heating time are 30 ~ 60mim；（3）The peony petal of drying is put into cooking machine and breaks into peony petal end；
（4）The edible oil that weight is peony petal end 1/8 ~ 1/10 is put into frying pan, after oil is warm, by step（3）Obtained peony
Valve end, which is put into frying pan, carries out frying, and the salt that weight proportion is peony petal end 1/13 ~ 1/15, frying are added in during frying
It is got out after 2 ~ 3 minutes；（4）By the peony petal end after frying and D-araboascorbic acid sodium according to 100:The weight ratio of 0.1-0.2
It is mixed and stirred for uniformly obtaining mixture；（5）By step（4）Obtained mixture wet sterilization in the case where temperature is 100-120 DEG C
Peony petal sauce is obtained after 20-25min.
Step 2: get each raw material ready by following weight proportion：10-15 parts of peony petal sauce, 15-20 parts of starch from sweet potato, water
7-15 parts, 0.5-1.5 parts of ginger, 0.5-1.5 parts of green onion, 0.5-1.5 parts of garlic, 0.3-1 parts of salt, 0.3-1 parts of alkali；
Step 3: ginger, green onion and garlic are shredded, peony petal sauce, ginger, green onion, garlic, salt and alkali are mixed and stirred for uniformly
Obtain mixture A；
Step 4: starch from sweet potato is smashed to pieces, will mixture A and starch from sweet potato mix after be put into that temperature is 30-40 DEG C, frequency is
50-60min is handled in the ultrasonic wave of 25-28kHz, 100 DEG C of boiling water is added in afterwards and is stirred, covered after stirring evenly fresh-keeping
Film stands 10 ~ 30min；
It is stirred again Step 5: standing the mixing material completed to step 4, boiled steamer is put into after stirring evenly
It on grate, shakeouts to 2.5-3cm thickness, then covers steamer pot cover and steam 40 ~ 60min；
Block is cut into Step 6: the sweet potato cooked is boiled in a covered pot over a slow fire son and is taken out from steamer.
The weight ratio of the starch from sweet potato and water is 2:1~1.5.
It is described to peony petal carry out steam beating method be：The peony petal to drain away the water is put into temperature as 80-
In 100 DEG C of green-keeping machine, finish 10-50min.
The beneficial effects of the invention are as follows：（1）Peony petal and starch from sweet potato are made sweet potato as raw material and boil in a covered pot over a slow fire son by the present invention,
Make sweet potato boil in a covered pot over a slow fire son mouthfeel and nutrition it is all more rich, taste is unique, has the faint scent of peony, increases the edible body of people
It tests；（2）Unique proportioning of starch from sweet potato and water of the present invention, can make the sweet potato prepared boil in a covered pot over a slow fire son both will not it is really up to the mark will not be too
Rotten, color, state, mouthfeel are all very good；（3）The present invention is during making sweet potato and boiling in a covered pot over a slow fire son, the setting of water temperature, time of repose
Setting and stirring twice belong to unique creation of inventor, 100 DEG C of boiling water is selected to be mixed, stand 10-30 minutes,
Stand it is front and rear stir respectively once, be conducive to being sufficiently mixed for starch from sweet potato and other raw material and water, mix evenly
It is more preferable that sweet potato obtained boils in a covered pot over a slow fire rim of the mouth sense, more smooth, uniform, soft without rotten, chewy and it is flexible, available for cooking, braised dish or
Person's chafing dish is eaten；（4）Unique preparation method of peony petal sauce of the present invention makes in peony petal sauce containing abundant nutrients
Matter promotes the nutritive value that sweet potato boils in a covered pot over a slow fire son, carries out water-removing processing to peony petal before peony petal sauce is made, can remove flower
Peculiar smell in valve helps to improve the fragrance of peony petal；（5）The present invention first mixes peony petal sauce and each raw material, makes it
With starch from sweet potato boiling water is added to mix again after mixing, each raw material is thus made uniformly to mix, in addition, by starch from sweet potato, peony
Valve sauce and other raw mixtures, which are put into the ultrasonic wave that temperature is 30-40 DEG C, frequency is 25-28kHz, handles 50-60min, more
Be conducive to being uniformly mixed for each raw material, the sweet potato for promoting preparation boils in a covered pot over a slow fire the mouthfeel of son；（5）The present invention uses simplest flavoring green onion
Ginger garlic and salt etc. do not add any additive, but taste is very good.
Specific embodiment
Sweet potato is prepared with peony petal and boils in a covered pot over a slow fire sub method, is comprised the following steps：
Step 1: the preparation of peony petal sauce：（1）The peony petal of fresh picking is cleaned to progress steam after draining away the water to kill
It is blue or green；（2）Peony petal after water-removing is uniformly shakeout on mesh screen, be put into afterwards heating temperature be 40 ~ 50 DEG C drying baker into
Row heating, drying, heating time are 30 ~ 60mim；（3）The peony petal of drying is put into cooking machine and breaks into peony petal end；
（4）The edible oil that weight is peony petal end 1/8 ~ 1/10 is put into frying pan, after oil is warm, by step（3）Obtained peony
Valve end, which is put into frying pan, carries out frying, and the salt that weight proportion is peony petal end 1/13 ~ 1/15, frying are added in during frying
It is got out after 2 ~ 3 minutes；（4）By the peony petal end after frying and D-araboascorbic acid sodium according to 100:The weight ratio of 0.1-0.2
It is mixed and stirred for uniformly obtaining mixture；（5）By step（4）Obtained mixture wet sterilization in the case where temperature is 100-120 DEG C
Peony petal sauce is obtained after 20-25min.
Step 2: get each raw material ready by following weight proportion：10-15 parts of peony petal sauce, 15-20 parts of starch from sweet potato, water
7-15 parts, 0.5-1.5 parts of ginger, 0.5-1.5 parts of green onion, 0.5-1.5 parts of garlic, 0.3-1 parts of salt, 0.3-1 parts of alkali；
Step 3: ginger, green onion and garlic are shredded, peony petal sauce, ginger, green onion, garlic, salt and alkali are mixed and stirred for uniformly
Obtain mixture A；
Step 4: starch from sweet potato is smashed to pieces, will mixture A and starch from sweet potato mix after be put into that temperature is 30-40 DEG C, frequency is
50-60min is handled in the ultrasonic wave of 25-28kHz, 100 DEG C of boiling water is added in afterwards and is stirred, covered after stirring evenly fresh-keeping
Film stands 10 ~ 30min；
It is stirred again Step 5: standing the mixing material completed to step 4, boiled steamer is put into after stirring evenly
It on grate, shakeouts to 2.5-3cm thickness, then covers steamer pot cover and steam 40 ~ 60min；
Block is cut into Step 6: the sweet potato cooked is boiled in a covered pot over a slow fire son and is taken out from steamer, is vacuum-packed after cooling completely.
The weight ratio of the starch from sweet potato and water is 2:1~1.5.
It is described to peony petal carry out steam beating method be：The peony petal to drain away the water is put into temperature as 80-
In 100 DEG C of green-keeping machine, finish 10-50min.
Embodiment 1
Sweet potato is prepared with peony petal and boils in a covered pot over a slow fire sub method, is comprised the following steps：
Step 1: the preparation of peony petal sauce：（1）The peony petal of fresh picking is cleaned to progress steam after draining away the water to kill
It is blue or green；（2）Peony petal after water-removing on mesh screen is uniformly shakeout, the drying baker that heating temperature is 40 DEG C is put into afterwards and is added
Heat drying, heating time 30mim；（3）The peony petal of drying is put into cooking machine and breaks into peony petal end；（4）It is frying
The edible oil that weight is peony petal end 1/8 is put into pot, after oil is warm, by step（3）Obtained peony petal end is put into frying pan
Middle carry out frying, adds in the salt that weight proportion is peony petal end 1/13 during frying, frying is got out after 2 minutes；（4）It will
Peony petal end and D-araboascorbic acid sodium after frying is according to 100:0.1 weight ratio is mixed and stirred for uniformly being mixed
Object；（5）By step（4）Obtained mixture obtains peony petal sauce in the case where temperature is 100 DEG C after wet sterilization 20min.
Step 2: get each raw material ready by following weight proportion：10 parts of peony petal sauce, 15 parts of starch from sweet potato, 7 parts of water are raw
0.5 part of ginger, 0.5 part of green onion, 0.5 part of garlic, 0.3 part of salt, 0.3 part of alkali；
Step 3: ginger, green onion and garlic are shredded, peony petal sauce, ginger, green onion, garlic, salt and alkali are mixed and stirred for uniformly
Obtain mixture A；
Step 4: starch from sweet potato is smashed to pieces, will mixture A and starch from sweet potato mix after be put into temperature be 30 DEG C, frequency 25kHz
Ultrasonic wave in handle 50min, add in 100 DEG C of boiling water afterwards and be stirred, cover preservative film after stirring evenly, stand 10min；
It is stirred again Step 5: standing the mixing material completed to step 4, boiled steamer is put into after stirring evenly
It on grate, shakeouts to 2.5cm thickness, then covers steamer pot cover and steam 40min；
Block is cut into Step 6: the sweet potato cooked is boiled in a covered pot over a slow fire son and is taken out from steamer.
The weight ratio of the starch from sweet potato and water is 2:1.
Embodiment 2
Sweet potato is prepared with peony petal and boils in a covered pot over a slow fire sub method, is comprised the following steps：
Step 1: the preparation of peony petal sauce：（1）The peony petal of fresh picking is cleaned to progress steam after draining away the water to kill
It is blue or green；（2）Peony petal after water-removing on mesh screen is uniformly shakeout, the drying baker that heating temperature is 50 DEG C is put into afterwards and is added
Heat drying, heating time 60mim；（3）The peony petal of drying is put into cooking machine and breaks into peony petal end；（4）It is frying
The edible oil that weight is peony petal end 1/10 is put into pot, after oil is warm, by step（3）Obtained peony petal end is put into frying pan
Middle carry out frying, adds in the salt that weight proportion is peony petal end 1/15 during frying, frying is got out after 3 minutes；（4）It will
Peony petal end and D-araboascorbic acid sodium after frying is according to 100:0.2 weight ratio is mixed and stirred for uniformly being mixed
Object；（5）By step（4）Obtained mixture obtains peony petal sauce in the case where temperature is 120 DEG C after wet sterilization 25min.
Step 2: get each raw material ready by following weight proportion：15 parts of peony petal sauce, 20 parts of starch from sweet potato, 15 parts of water are raw
1.5 parts of ginger, 1.5 parts of green onion, 1.5 parts of garlic, 1 part of salt, 1 part of alkali；
Step 3: ginger, green onion and garlic are shredded, peony petal sauce, ginger, green onion, garlic, salt and alkali are mixed and stirred for uniformly
Obtain mixture A；
Step 4: starch from sweet potato is smashed to pieces, will mixture A and starch from sweet potato mix after be put into temperature be 40 DEG C, frequency 28kHz
Ultrasonic wave in handle 60min, add in 100 DEG C of boiling water afterwards and be stirred, cover preservative film after stirring evenly, stand 30min；
It is stirred again Step 5: standing the mixing material completed to step 4, boiled steamer is put into after stirring evenly
It on grate, shakeouts to 3cm thickness, then covers steamer pot cover and steam 60min；
Block is cut into Step 6: the sweet potato cooked is boiled in a covered pot over a slow fire son and is taken out from steamer.
The weight ratio of the starch from sweet potato and water is 2:1.5.
Embodiment 3
Sweet potato is prepared with peony petal and boils in a covered pot over a slow fire sub method, is comprised the following steps：
Step 1: the preparation of peony petal sauce：（1）The peony petal of fresh picking is cleaned to progress steam after draining away the water to kill
It is blue or green；（2）Peony petal after water-removing on mesh screen is uniformly shakeout, the drying baker that heating temperature is 45 DEG C is put into afterwards and is added
Heat drying, heating time 45mim；（3）The peony petal of drying is put into cooking machine and breaks into peony petal end；（4）It is frying
The edible oil that weight is peony petal end 1/9 is put into pot, after oil is warm, by step（3）Obtained peony petal end is put into frying pan
Middle carry out frying, adds in the salt that weight proportion is peony petal end 1/14 during frying, frying is got out after 2.5 minutes；（4）
By the peony petal end after frying and D-araboascorbic acid sodium according to 100:0.15 weight ratio is mixed and stirred for uniformly being mixed
Close object；（5）By step（4）Obtained mixture obtains peony petal sauce in the case where temperature is 110 DEG C after wet sterilization 23min.
Step 2: get each raw material ready by following weight proportion：13 parts of peony petal sauce, 17 parts of starch from sweet potato, 10 parts of water are raw
1 part of ginger, 1 part of green onion, 1 part of garlic, 0.8 part of salt, 0.8 part of alkali；
Step 3: ginger, green onion and garlic are shredded, peony petal sauce, ginger, green onion, garlic, salt and alkali are mixed and stirred for uniformly
Obtain mixture A；
Step 4: starch from sweet potato is smashed to pieces, will mixture A and starch from sweet potato mix after be put into temperature be 35 DEG C, frequency 27kHz
Ultrasonic wave in handle 55min, add in 100 DEG C of boiling water afterwards and be stirred, cover preservative film after stirring evenly, stand 20min；
It is stirred again Step 5: standing the mixing material completed to step 4, boiled steamer is put into after stirring evenly
It on grate, shakeouts to 2.8cm thickness, then covers steamer pot cover and steam 50min；
Block is cut into Step 6: the sweet potato cooked is boiled in a covered pot over a slow fire son and is taken out from steamer.
The weight ratio of the starch from sweet potato and water is 2:1.3.
Claims (3)
1. preparing sweet potato with peony petal boils in a covered pot over a slow fire sub method, it is characterised in that：Comprise the following steps：
Step 1: the preparation of peony petal sauce：（1）The peony petal of fresh picking is cleaned to progress steam after draining away the water to kill
It is blue or green；（2）Peony petal after water-removing is uniformly shakeout on mesh screen, be put into afterwards heating temperature be 40 ~ 50 DEG C drying baker into
Row heating, drying, heating time are 30 ~ 60mim；（3）The peony petal of drying is put into cooking machine and breaks into peony petal end；
（4）The edible oil that weight is peony petal end 1/8 ~ 1/10 is put into pot, after oil is warm, by step（3）Obtained peony petal
End, which is put into pot, carries out frying, and the salt that weight proportion is peony petal end 1/13 ~ 1/15, frying 2 ~ 3 are added in during frying
It is got out after minute；（4）By the peony petal end after frying and D-araboascorbic acid sodium according to 100:The weight ratio mixing of 0.1-0.2
And it is uniformly mixing to obtain mixture；（5）By step（4）Obtained mixture wet sterilization 20- in the case where temperature is 100-120 DEG C
Peony petal sauce is obtained after 25min；
Step 2: get each raw material ready by following weight proportion：10-15 parts of peony petal sauce, 15-20 parts of starch from sweet potato, water 7-15
Part, 0.5-1.5 parts of ginger, 0.5-1.5 parts of green onion, 0.5-1.5 parts of garlic, 0.3-1 parts of salt, 0.3-1 parts of alkali；
Step 3: ginger, green onion and garlic are shredded, peony petal sauce, ginger, green onion, garlic, salt and alkali are mixed and stirred for uniformly
Obtain mixture A；
Step 4: starch from sweet potato is smashed to pieces, will mixture A and starch from sweet potato mix after be put into that temperature is 30-40 DEG C, frequency is
50-60min is handled in the ultrasonic wave of 25-28kHz, 100 DEG C of boiling water is added in afterwards and is stirred, covered after stirring evenly fresh-keeping
Film stands 10 ~ 30min；
It is stirred again Step 5: standing the mixing material completed to step 4, boiled steamer is put into after stirring evenly
It on grate, shakeouts to 2.5-3cm thickness, then covers steamer pot cover and steam 40 ~ 60min；
Block is cut into Step 6: the sweet potato cooked is boiled in a covered pot over a slow fire son and is taken out from steamer.
2. the method according to claim 1 that son is boiled in a covered pot over a slow fire with peony petal preparation sweet potato, it is characterised in that：The starch from sweet potato
Weight ratio with water is 2:1~1.5.
3. the method according to claim 1 that son is boiled in a covered pot over a slow fire with peony petal preparation sweet potato, it is characterised in that：It is described to peony
Valve carry out steam beating method be：The peony petal to drain away the water is put into the green-keeping machine that temperature is 80-100 DEG C, water-removing
10-50min。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110192645A (en) * | 2019-07-09 | 2019-09-03 | 齐鹏 | A kind of sweet potato boils in a covered pot over a slow fire son and preparation method thereof |
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