CN108576362A - A kind of fish-skin Chinese yam beans and its processing method - Google Patents
A kind of fish-skin Chinese yam beans and its processing method Download PDFInfo
- Publication number
- CN108576362A CN108576362A CN201810165122.4A CN201810165122A CN108576362A CN 108576362 A CN108576362 A CN 108576362A CN 201810165122 A CN201810165122 A CN 201810165122A CN 108576362 A CN108576362 A CN 108576362A
- Authority
- CN
- China
- Prior art keywords
- fish
- chinese yam
- skin
- yam beans
- added
- 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.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
- Confectionery (AREA)
Abstract
A kind of processing method of fish-skin Chinese yam beans provided by the present invention, belongs to food processing field, key link has：Stock, Icing Sugar slurry, dry powder, additive color liquid wrap up in skin, air-dried, baking, additive color, packaging.The processing method of the fish-skin Chinese yam beans mainly uses robotic production, reduces manual labor, step is simple, and low processing cost, the shelf-life is longer, suitable for mass production.The fish-skin Chinese yam beans of making combine the flavor of Chinese yam beans and fish-skin, have the advantages that crisp outside tender inside, full of nutrition, can preferably meet diversified demand and nutrition diversification needs of the people to food taste.
Description
Technical field
The present invention relates to a kind of fish-skin Chinese yam beans, and the invention further relates to a kind of processing methods of the fish-skin Chinese yam beans.
Background technology
Chinese yam beans：Chang Sheng has kidney shape or ovate bulbil, name " bulbil " to be also known as Chinese yam seed, be commonly called as between the axil of Chinese yam
" Chinese yam beans, potato, Chinese yam bell ", there is tonic effect.Its effect is roughly the same with Chinese yam：Invigorating the lung and benefiting vital QI, invigorating the spleen qi-restoratives, reinforces the kidney
Strengthening the essence, invigorating heart are calmed the nerves, and strong will increases intelligence, moisten blood vessels, relieving coughing Dingchuan, macrobiosis of making light of one's life by commiting suicide.
Currently, people are relatively simple to the eating method of Chinese yam beans, typically cook directly edible.As people live
Level is continuously improved, and the increasing to food diversified demand, traditional Chinese yam beans eating method cannot meet the need of people
It has wanted.
Invention content
The object of the present invention is to provide a kind of novel cuisines fish-skin Chinese yam beans, collection is salty, sweet tea, shortcake, crisp, tender, full of nutrition, taste
The features such as U.S. palatable.
The invention solves another technical problem be to provide a kind of processing and preserving method of fish-skin Chinese yam beans, this method
Step is simple, and low processing cost, the shelf-life is longer, suitable for mass production.
The present invention provides a kind of fish-skin Chinese yam beans, which processes gained by following methods：
（1）Stock：Chinese yam beans are cleaned, and are filtered out Chinese yam beans of the same size and are dried, using pulse strong-light to the Chinese yam screened
Beans are tentatively sterilized, and pulsatile once light one glistens in 4J/cm；
（2）Icing Sugar is starched：It is impregnated the Icing Sugar contained in a reservoir with warm water and is stirred to complete and melted, saturation degree reaches 100%,
As saturated sugar syrup, dry flour is poured into blender, then the saturated sugar syrup is injected, marginal not enters the stirring of saturated sugar syrup side,
Saturated sugar syrup and the ratio of dry flour are about 1: 1, then will account for the rape oil of Icing Sugar slurry total amount 1.5-2%, the south of 0.25-0.5% again
The egg slurry slowly in injection Icing Sugar slurry to stirring evenly completely of breast, 0.25-0.5%；
（3）Dry powder：It is by weight that 25-28 parts of glutinous rice flour, 0.5-0.7 parts of starch, 3-5 parts of salt, 0.25-0.3 parts of monosodium glutamate is mixed
It closes uniform；
（4）Additive color liquid：By weight by 0.4-0.5 portions of soy sauce or fish sauce, 0.04-0.05 parts of edible paraffin oils, eat color on a small quantity
Element is uniformly mixed；
（5）Wrap up in skin：20-23 parts of Chinese yam beans are poured into sugar coating machine by weight, start sugar coating machine and step is added（1）The sugar
Slurry and step（2）The dry powder, the method for addition are that a Icing Sugar slurry is first added to add a dry powder, and two portions of Icing Sugar are added
Slurry adds a dry powder, and two parts of dry powder are added and add a Icing Sugar slurry, adds, add when turning repeatedly, until Chinese yam
Beans surface is wrapped by starch completely can be added other auxiliary materials, should sprinkle even when adding auxiliary material, can add again after having added auxiliary material
Enter a little dry powder and more several turns of rollings form the fish-skin of one layer of 3-4 millimeters thick so that fish-skin surface is more smooth；
（6）It air-dries：Wrap up in the fish-skin Chinese yam beans after skin take out screening, be sent on operation console spread out dry to water content less than 40% with
Under；
（7）Baking：Air-drying fish skin Chinese yam beans are placed in rotating cage and are toasted, temperature is controlled at 200-210 DEG C, toasts 20-25
Minute to ripe；
（8）Additive color：The fish-skin Chinese yam beans baked are being poured into while hot in additive color pot in 20 minutes after baking, and are being stirred, so
After be rapidly added step（3）The additive color liquid, and stir evenly, make fish-skin Chinese yam beans uniform coloring；
（9）Packaging：It is spread out after the coloring of fish-skin Chinese yam beans and disperses hot gas and moisture, carry out re-pasteurization, an arteries and veins after cooling completely
A flash of light is washed off in 4J/cm, the fish-skin Chinese yam beans vacuum packing machine for killing bacterium is dry according to a fish-skin Chinese yam beans mess
Drying prescription is vacuum-packed.
The beneficial effects of the invention are as follows：The fish-skin Chinese yam beans of making have fully demonstrated the flavor of Chinese yam beans and fish-skin, have
Advantage crisp outside tender inside, full of nutrition can preferably meet diversified demand and nutrition diversification need of the people to food taste
It wants.The fish-skin Chinese yam beans mainly use robotic production, reduce manual labor, step is simple, low processing cost, the shelf-life
It is longer, it is suitable for mass production.
Specific implementation mode
For the present invention is better described, it is easy to understand technical scheme of the present invention, of the invention is typical but non-limiting
Embodiment is as follows：
Embodiment one
（1）Stock：It takes 20 kilograms of Chinese yam beans to clean, filters out Chinese yam beans of the same size and dry, using pulse strong-light to screening
Good Chinese yam beans are tentatively sterilized, and pulsatile once light one glistens in 4J/cm；
（2）Icing Sugar is starched：It is impregnated the Icing Sugar contained in a reservoir with warm water and is stirred to complete and melted, saturation degree reaches 100%,
As saturated sugar syrup, dry flour is poured into blender, then the saturated sugar syrup is injected, marginal not enters the stirring of saturated sugar syrup side,
Saturated sugar syrup and the ratio of dry flour are about 1: 1, then will account for the rape oil of Icing Sugar slurry total amount 1.5-2%, the south of 0.25-0.5% again
The egg slurry slowly in injection Icing Sugar slurry to stirring evenly completely of breast, 0.25-0.5%；
（3）Dry powder：26 kilograms of glutinous rice flour, 0.65 kilogram of starch, 4 kilograms of salt, 0.25 kilogram of monosodium glutamate is taken to be uniformly mixed；
（4）Additive color liquid：0.48 kilogram of fish sauce, 0.048 kilogram of edible paraffin oil, a small amount of food coloring are mixed by weight equal
It is even；
（5）Wrap up in skin：Chinese yam beans are poured into sugar coating machine, sugar coating machine is started and step is added（1）The Icing Sugar slurry and step（2）Institute
Dry powder is stated, the method for addition is that a Icing Sugar slurry is first added to add a dry powder, and two parts of Icing Sugar slurries of addition add a dry
Powder is added two parts of dry powder and adds a Icing Sugar slurry, adds, adds when turning repeatedly, until Chinese yam beans surface is starched completely
Powder, which wraps, can be added other auxiliary materials, should sprinkle even when adding auxiliary material, and a little dry powder and more can be added after auxiliary material by having added
Several turns are rolled, so that fish-skin surface is more smooth, forms the fish-skin of one layer of 3-4 millimeters thick；
（6）It air-dries：Wrap up in the fish-skin Chinese yam beans after skin take out screening, be sent on operation console spread out dry to water content less than 40% with
Under；
（7）Baking：Air-drying fish skin Chinese yam beans are placed in rotating cage and are toasted, temperature is controlled at 200-210 DEG C, toasts 20-25
Minute to ripe；
（8）Additive color：The fish-skin Chinese yam beans baked are being poured into while hot in additive color pot in 20 minutes after baking, and are being stirred, so
After be rapidly added step（3）The additive color liquid, and stir evenly, make fish-skin Chinese yam beans uniform coloring；
（9）Packaging：It is spread out after the coloring of fish-skin Chinese yam beans and disperses hot gas and moisture, carry out re-pasteurization, an arteries and veins after cooling completely
A flash of light is washed off in 4J/cm, the fish-skin Chinese yam beans vacuum packing machine for killing bacterium is dry according to a fish-skin Chinese yam beans mess
Drying prescription is vacuum-packed.
Applicant states that the present invention illustrates the procedure of processing of the present invention, but the present invention not office by above-described embodiment
It is limited to above-mentioned procedure of processing, that is, does not mean that the present invention has to rely on above-mentioned procedure of processing and could implement.Technical field
Technical staff it will be clearly understood that any improvement in the present invention, equivalence replacement and auxiliary element to raw material selected by the present invention
Addition, the selection etc. of concrete mode, all fall within protection scope of the present invention and the open scope.
Claims (7)
1. a kind of processing method of fish-skin Chinese yam beans, includes the following steps：
（1）Stock：Chinese yam beans are cleaned, and are filtered out Chinese yam beans of the same size and are dried, using pulse strong-light to the Chinese yam screened
Beans are tentatively sterilized, and pulsatile once light one glistens in 4J/cm；
（2）Icing Sugar is starched：It is impregnated the Icing Sugar contained in a reservoir with warm water and is stirred to complete and melted, saturation degree reaches 100%,
As saturated sugar syrup, dry flour is poured into blender, then the saturated sugar syrup is injected, marginal not enters the stirring of saturated sugar syrup side,
Saturated sugar syrup and the ratio of dry flour are about 1: 1, then will account for the rape oil of Icing Sugar slurry total amount 1.5-2%, the south of 0.25-0.5% again
The egg slurry slowly in injection Icing Sugar slurry to stirring evenly completely of breast, 0.25-0.5%；
（3）Dry powder：It is by weight that 25-28 parts of glutinous rice flour, 0.5-0.7 parts of starch, 3-5 parts of salt, 0.25-0.3 parts of monosodium glutamate is mixed
It closes uniform；
（4）Additive color liquid：By weight by 0.4-0.5 portions of soy sauce or fish sauce, 0.04-0.05 parts of edible paraffin oils, eat color on a small quantity
Element is uniformly mixed；
（5）Wrap up in skin：20-23 parts of Chinese yam beans are poured into sugar coating machine by weight, start sugar coating machine and step is added（1）The sugar
Slurry and step（2）The dry powder, the method for addition are that a Icing Sugar slurry is first added to add a dry powder, and two portions of Icing Sugar are added
Slurry adds a dry powder, and two parts of dry powder are added and add a Icing Sugar slurry, adds, add when turning repeatedly, until Chinese yam
Beans surface is wrapped by starch completely can be added other auxiliary materials, should sprinkle even when adding auxiliary material, can add again after having added auxiliary material
Enter a little dry powder and more several turns of rollings form the fish-skin of one layer of 3-4 millimeters thick so that fish-skin surface is more smooth；
（6）It air-dries：Wrap up in the fish-skin Chinese yam beans after skin take out screening, be sent on operation console spread out dry to water content less than 40% with
Under；
（7）Baking：Air-drying fish skin Chinese yam beans are placed in rotating cage and are toasted, temperature is controlled at 200-210 DEG C, toasts 20-25
Minute to ripe；
（8）Additive color：The fish-skin Chinese yam beans baked are being poured into while hot in additive color pot in 20 minutes after baking, and are being stirred, so
After be rapidly added step（3）The additive color liquid, and stir evenly, make fish-skin Chinese yam beans uniform coloring；
（9）Packaging：It is spread out after the coloring of fish-skin Chinese yam beans and disperses hot gas and moisture, carry out re-pasteurization, an arteries and veins after cooling completely
A flash of light is washed off in 4J/cm, the fish-skin Chinese yam beans vacuum packing machine for killing bacterium is dry according to a fish-skin Chinese yam beans mess
Drying prescription is vacuum-packed.
2. a kind of fish-skin Chinese yam beans of the processing method processing gained of fish-skin Chinese yam beans according to claim 1.
3. a kind of processing method of fish-skin Chinese yam beans according to claim 1, it is characterised in that：It is contained in appearance with warm water immersion
Icing Sugar in device and being stirred to complete melts, and saturation degree reaches 100%, becomes saturated sugar syrup, and dry flour is poured into blender
In, then the saturated sugar syrup injected, marginal not enters the stirring of saturated sugar syrup side, and the ratio of saturated sugar syrup and dry flour is about 1: 1, so
The egg slurry injection Icing Sugar slurry slowly of the rape oil of Icing Sugar slurry total amount 1.5-2%, the fermented red beancurd of 0.25-0.5%, 0.25-0.5% will be accounted for again afterwards
In to Icing Sugar slurry made of stirring evenly completely.
4. a kind of processing method of fish-skin Chinese yam beans according to claim 1, it is characterised in that：By weight by glutinous rice flour
25-28 parts, 0.5-0.7 parts of starch, 3-5 parts of salt, 0.25-0.3 parts of monosodium glutamate be uniformly mixed made of dry powder.
5. a kind of processing method of fish-skin Chinese yam beans according to claim 1, it is characterised in that：By weight by 0.4-
0.5 portion of soy sauce or fish sauce, 0.04-0.05 parts of edible paraffin oils, a small amount of food coloring are uniformly mixed manufactured additive color liquid.
6. a kind of processing method of fish-skin Chinese yam beans according to claim 1, it is characterised in that：Chinese yam beans pour into sugar-coat
In machine, starts sugar coating machine and step is added（1）The Icing Sugar slurry and step（2）The dry powder, the method for addition are first to be added one
Part Icing Sugar slurry adds a dry powder, and two parts of Icing Sugar slurries are added and add a dry powder, two parts of dry powder are added and add portion sugar
Slurry is added, is added when turning repeatedly, until Chinese yam beans surface is wrapped by starch other auxiliary materials can be added completely,
Should be sprinkled when adding auxiliary material it is even, added can add after auxiliary material a little dry powder and roll several turns so that fish-skin surface is more
It is smooth, form the fish-skin of one layer of 3-4 millimeters thick.
7. a kind of processing method of fish-skin Chinese yam beans according to claim 1, it is characterised in that：After the coloring of fish-skin Chinese yam beans
It spreads out and disperses hot gas and moisture, carry out re-pasteurization after cooling completely, pulsatile once light one glistens in 4J/cm, kills the fish of bacterium
Skin Chinese yam beans are vacuum-packed with vacuum packing machine according to a fish-skin Chinese yam beans mess drier.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810165122.4A CN108576362A (en) | 2018-02-27 | 2018-02-27 | A kind of fish-skin Chinese yam beans and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810165122.4A CN108576362A (en) | 2018-02-27 | 2018-02-27 | A kind of fish-skin Chinese yam beans and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108576362A true CN108576362A (en) | 2018-09-28 |
Family
ID=63609037
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810165122.4A Withdrawn CN108576362A (en) | 2018-02-27 | 2018-02-27 | A kind of fish-skin Chinese yam beans and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108576362A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116602378A (en) * | 2023-04-24 | 2023-08-18 | 河南农业大学 | Color-retaining Chinese yam fine dried noodles and preparation method thereof |
-
2018
- 2018-02-27 CN CN201810165122.4A patent/CN108576362A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116602378A (en) * | 2023-04-24 | 2023-08-18 | 河南农业大学 | Color-retaining Chinese yam fine dried noodles and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106072334A (en) | A kind of honeyed peanuts processing technique | |
| CN108634264A (en) | A kind of processing method of roasted sunflower seeds with spices | |
| CN108576362A (en) | A kind of fish-skin Chinese yam beans and its processing method | |
| KR20210048966A (en) | Chicken Cooking Method | |
| CN103535757A (en) | Preparation method of shredded chicken | |
| CN108497426A (en) | A kind of fish-skin Semen Trichosanthis and its processing method | |
| CN110916142A (en) | Spicy cashew nuts and processing method thereof | |
| CN106473108A (en) | A kind of manufacture method of fried collybia albuminosa | |
| KR101864227B1 (en) | How to make gum sauce sauce | |
| CN108294275A (en) | A kind of fish-skin dessert almond and its processing method | |
| CN108419885A (en) | A kind of fish-skin hickory nut and its processing method | |
| CN110859289A (en) | Chili crisp and preparation method thereof | |
| CN108576640A (en) | A kind of fish-skin broad bean and its processing method | |
| CN108323739A (en) | A kind of fish-skin bar denier wood and its processing method | |
| CN108272059A (en) | A kind of fish-skin Queensland nut and its processing method | |
| CN108576353A (en) | A kind of fish-skin cucurbit seed and its processing method | |
| CN108576343A (en) | A kind of fish-skin Chinese chestnut and its processing method | |
| CN108402270A (en) | A kind of fish-skin Brazil pine nut and its processing method | |
| CN108703175A (en) | A kind of formula and preparation method thereof of rabbit meat pine Semen Coicis cake | |
| CN107549262A (en) | A kind of preparation method of carp red bean paste moon cake | |
| CN109907241A (en) | A kind of wet preparation method for boiling semen viciae fabae | |
| CN108651571A (en) | A kind of manufacture craft of wild jujube cake | |
| KR20050008472A (en) | Method for producing fusion food using scorched rice | |
| CN108378335A (en) | A kind of fish-skin fibert and its processing method | |
| CN108813352B (en) | Preparation method of roasted corn flakes and roasted corn flakes |
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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180928 |
|
| WW01 | Invention patent application withdrawn after publication |