CN108606147A - A kind of production method of pure natural sweet potato potato dried meat - Google Patents
A kind of production method of pure natural sweet potato potato dried meat Download PDFInfo
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- CN108606147A CN108606147A CN201810263020.6A CN201810263020A CN108606147A CN 108606147 A CN108606147 A CN 108606147A CN 201810263020 A CN201810263020 A CN 201810263020A CN 108606147 A CN108606147 A CN 108606147A
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- potato
- sweet potato
- fire
- french fries
- dried meat
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a kind of production method of pure natural sweet potato potato dried meat, including following operating procedure：(1) selection and processing of sweet potato；(2) boiling；(3) baking drawer steams；(4) packed products.A kind of production method of pure natural sweet potato potato dried meat provided by the invention, technological process is short and stablizes, and sweet potato potato dried meat obtained is neither too hard, nor too soft, does not stick to one's teeth, sweet and dilitious, the aromatic flavour of sweet potato.
Description
Technical field
The invention belongs to food products market technical field more particularly to a kind of production methods of pure natural sweet potato potato dried meat.
Background technology
Nutrient sweet potato is abundant, is rich in starch, carbohydrate, protein, vitamin, cellulose and various amino acid, is very
Good nutraceutical.Sweet potato starch content is high, and content of starch accounts for the 15-26% of fresh weight in general root tuber, high up to 30%；It can
Dissolubility carbohydrate accounts for 3% or so.Containing 29 grams of sugar, 2.3 grams of protein, 0.2 gram of fat, 0.5 gram of crude fibre, nothing in every 100 grams of fresh sweet potatos
0.9 gram of machine salt (wherein 18 milligrams of calcium, 20 milligrams of phosphorus, 0.4 milligram of iron).In addition, the vitamin content of sweet potato is abundant, every kilogram fresh
Potato is containing 300 milligrams of vitamin C .4 milligrams of vitaminB10,5 milligrams of niacin.Vitamin B1 and vitamin B2 content are flour
2 times, vitamin E is 9.5 times of wheat, and cellulose is 10 times of flour, and vitamin A and ascorbic content are higher.Sweet potato can
To be processed into potato dried meat, traditional red heart potato dried meat is that widely favorite preserved fruit food, potato dried meat are usually high glycoform to our people,
Sugar content is up to 70%, surface tack, and former fruity is low.Sweet potato potato dried meat in the prior art, the chemical addition agent containing more amount,
The mouthfeel that sweet potato potato dried meat can not only be influenced, can also endanger the health of consumer.
Invention content
In order to solve the above technical problem, the present invention provides a kind of production methods of pure natural sweet potato potato dried meat.
The present invention is achieved by the following technical solutions.
A kind of production method of pure natural sweet potato potato dried meat, including following operating procedure：
(1) selection and processing of sweet potato：Select water content in the sweet potato that 68-74%, potato meat are in salmon pink, yellow or purple
Kind, and it is great in 150g without potato, disease-free spot, single potato is mixed, sweet potato is placed indoors, it is allowed to be saccharified naturally；
(2) boiling：It after sweet potato peeling after being saccharified naturally, is put into pot, it is sweet to not having completely that clear water is added thereto
Potato uses small fire to continue boiling 2-3 hours, then boils in a covered pot over a slow fire and wait for its natural cooling in pot again after being boiled by fire；
(3) baking drawer steams：By well-done sweet potato slitting after cooling made from step (2), French fries are made, French fries are placed in carbon
It is 27-30% that water content is baked on fire, then again steams food steamer on the French fries after baking, and big fire is boiled to steam arrival cage lid
After turn small fire and steam again 2-3 hours, then boil in a covered pot over a slow fire and wait for its natural cooling in food steamer, then French fries are placed on carbon fire and are baked to water content
For 10-15%；
(4) packed products：After French fries made from step (3) are removed clast and deformed fritter, it is packed into food bag
Packed products.
Specifically, in above-mentioned steps (3), when sweet potato cuts, the thickness of French fries is 2-3cm.
Specifically, in above-mentioned steps (3), when being toasted on carbon fire, the temperature of baking is 60-70 DEG C, to potato in baking process
Item carries out stirring processing.
From the above technical scheme, it can be seen that the beneficial effects of the invention are as follows：
A kind of production method of pure natural sweet potato potato dried meat provided by the invention, technological process is short and stablizes, sweet potato obtained
Potato dried meat, it is neither too hard, nor too soft, it does not stick to one's teeth, sweet and dilitious, the aromatic flavour of sweet potato.
Specific implementation mode
Following embodiment is used for illustrating the present invention, but cannot be used for limiting the scope of the invention, the reality used in embodiment
The condition of applying can be for further adjustments according to the condition of producer, and unaccounted implementation condition is usually conventional laboratory conditions.
Embodiment 1
A kind of production method of pure natural sweet potato potato dried meat, including following operating procedure：
(1) selection and processing of sweet potato：Select water content in the sweet potato variety that 68%, potato meat is in purple, and nothing mixes
Potato, disease-free spot, single potato are great in 150g, and sweet potato is placed indoors, it is allowed to be saccharified naturally；
(2) boiling：It after sweet potato peeling after being saccharified naturally, is put into pot, it is sweet to not having completely that clear water is added thereto
Potato uses small fire to continue boiling 2 hours, then boils in a covered pot over a slow fire and wait for its natural cooling in pot again after being boiled by fire；
(3) baking drawer steams：By well-done sweet potato slitting after cooling made from step (2), French fries are made, French fries are placed in carbon
It is 27% that water content is baked on fire, then again steams food steamer on the French fries after baking, after the boiled arrival cage lid to steam of big fire
Turn small fire to steam again 2 hours, then boil in a covered pot over a slow fire and wait for its natural cooling in food steamer, then French fries are placed in and is baked to water content on carbon fire and is
10%；
(4) packed products：After French fries made from step (3) are removed clast and deformed fritter, it is packed into food bag
Packed products.
Specifically, in above-mentioned steps (3), when sweet potato cuts, the thickness of French fries is 2cm.
Specifically, in above-mentioned steps (3), when being toasted on carbon fire, the temperature of baking is 60 DEG C, in baking process to French fries into
Row stirs processing.
Embodiment 2
A kind of production method of pure natural sweet potato potato dried meat, including following operating procedure：
(1) selection and processing of sweet potato：Select water content in the sweet potato variety that 70%, potato meat is in purple, and nothing mixes
Potato, disease-free spot, single potato are great in 150g, sweet potato is placed indoors, it is allowed to be saccharified naturally；
(2) boiling：It after sweet potato peeling after being saccharified naturally, is put into pot, it is sweet to not having completely that clear water is added thereto
Potato uses small fire to continue boiling 2.5 hours, then boils in a covered pot over a slow fire and wait for its natural cooling in pot again after being boiled by fire；
(3) baking drawer steams：By well-done sweet potato slitting after cooling made from step (2), French fries are made, French fries are placed in carbon
It is 28% that water content is baked on fire, then again steams food steamer on the French fries after baking, after the boiled arrival cage lid to steam of big fire
Turn small fire to steam again 2.5 hours, then boil in a covered pot over a slow fire and wait for its natural cooling in food steamer, then French fries are placed in and is baked to water content on carbon fire and is
13%；
(4) packed products：After French fries made from step (3) are removed clast and deformed fritter, it is packed into food bag
Packed products.
Specifically, in above-mentioned steps (3), when sweet potato cuts, the thickness of French fries is 2.5cm.
Specifically, in above-mentioned steps (3), when being toasted on carbon fire, the temperature of baking is 65 DEG C, in baking process to French fries into
Row stirs processing.
Embodiment 3
A kind of production method of pure natural sweet potato potato dried meat, including following operating procedure：
(1) selection and processing of sweet potato：Select water content in the sweet potato variety that 74%, potato meat is in purple, and nothing mixes
Potato, disease-free spot, single potato are great in 150g, and sweet potato is placed indoors, it is allowed to be saccharified naturally；
(2) boiling：It after sweet potato peeling after being saccharified naturally, is put into pot, it is sweet to not having completely that clear water is added thereto
Potato uses small fire to continue boiling 3 hours, then boils in a covered pot over a slow fire and wait for its natural cooling in pot again after being boiled by fire；
(3) baking drawer steams：By well-done sweet potato slitting after cooling made from step (2), French fries are made, French fries are placed in carbon
It is 30% that water content is baked on fire, then again steams food steamer on the French fries after baking, after the boiled arrival cage lid to steam of big fire
Turn small fire to steam again 3 hours, then boil in a covered pot over a slow fire and wait for its natural cooling in food steamer, then French fries are placed in and is baked to water content on carbon fire and is
15%；
(4) packed products：After French fries made from step (3) are removed clast and deformed fritter, it is packed into food bag
Packed products.
Specifically, in above-mentioned steps (3), when sweet potato cuts, the thickness of French fries is 3cm.
Specifically, in above-mentioned steps (3), when being toasted on carbon fire, the temperature of baking is 70 DEG C, in baking process to French fries into
Row stirs processing.
Experiment：Using purple sweep potato as subjects, purple sweep potato potato dried meat is prepared with the method for each embodiment respectively, in addition to upper
The preparation condition stated is different outer, remaining preparation process is identical, then according to the evaluation criterion of table 1, to each embodiment and
Purple sweep potato potato dried meat made from comparative example carries out sensory evaluation, and evaluation result is as shown in table 2：
1 purple sweep potato heat dried meat sensory evaluation scores standard of table
Note：The total score that scores in table is 100 points, and wherein hardness 10 is divided, other items are 15 points.
2 each embodiment purple sweep potato heat dried meat sensory evaluation scores result of table
| Project | Total score |
| Embodiment 1 | 91 |
| Embodiment 2 | 92 |
| Embodiment 3 | 94 |
It should be understood that the application of the present invention is not limited to the above for those of ordinary skills can
With improvement or transformation based on the above description, all these modifications and variations should all belong to the guarantor of appended claims of the present invention
Protect range.
Claims (3)
1. a kind of production method of pure natural sweet potato potato dried meat, which is characterized in that including following operating procedure：
(1) selection and processing of sweet potato：Select water content in the sweet potato product that 68-74%, potato meat are in salmon pink, yellow or purple
Kind, and it is great in 150g without potato, disease-free spot, single potato is mixed, sweet potato is placed indoors, it is allowed to be saccharified naturally；
(2) boiling：It after sweet potato peeling after being saccharified naturally, is put into pot, clear water is added thereto to not having sweet potato completely, greatly
Fire uses small fire to continue boiling 2-3 hours again after boiling, and then boils in a covered pot over a slow fire and waits for its natural cooling in pot；
(3) baking drawer steams：By well-done sweet potato slitting after cooling made from step (2), French fries are made, French fries are placed on carbon fire
It is 27-30% to be baked to water content, then again steams food steamer on the French fries after baking, is turned after the boiled arrival cage lid to steam of big fire
Small fire is steamed 2-3 hours again, is then boiled in a covered pot over a slow fire and is waited for its natural cooling in food steamer, then French fries are placed in and is baked to water content on carbon fire and is
10-15%；
(4) packed products：After French fries made from step (3) are removed clast and deformed fritter, it is packed into food bag inner packing
Finished product.
2. a kind of production method of pure natural sweet potato potato dried meat according to claim 1, which is characterized in that above-mentioned steps (3)
In, when sweet potato cuts, the thickness of French fries is 2-3cm.
3. a kind of production method of pure natural sweet potato potato dried meat according to claim 1, which is characterized in that above-mentioned steps (3)
In, when being toasted on carbon fire, the temperature of baking is 60-70 DEG C, carries out stirring processing to French fries in baking process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810263020.6A CN108606147A (en) | 2018-03-17 | 2018-03-17 | A kind of production method of pure natural sweet potato potato dried meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810263020.6A CN108606147A (en) | 2018-03-17 | 2018-03-17 | A kind of production method of pure natural sweet potato potato dried meat |
Publications (1)
| Publication Number | Publication Date |
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| CN108606147A true CN108606147A (en) | 2018-10-02 |
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| CN201810263020.6A Pending CN108606147A (en) | 2018-03-17 | 2018-03-17 | A kind of production method of pure natural sweet potato potato dried meat |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1823621A (en) * | 2006-04-05 | 2006-08-30 | 山东省农业科学院作物研究所 | Method of processing purple preserved sweet potato using No.18 Ji sweet potato |
| CN101461418A (en) * | 2007-12-20 | 2009-06-24 | 浙江省农业科学院 | Method for processing reversed steaming sweet potato |
| CN105029282A (en) * | 2015-05-13 | 2015-11-11 | 安化县薯果果食品厂 | Pure-natural steamed sweet potato food and production method thereof |
-
2018
- 2018-03-17 CN CN201810263020.6A patent/CN108606147A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1823621A (en) * | 2006-04-05 | 2006-08-30 | 山东省农业科学院作物研究所 | Method of processing purple preserved sweet potato using No.18 Ji sweet potato |
| CN101461418A (en) * | 2007-12-20 | 2009-06-24 | 浙江省农业科学院 | Method for processing reversed steaming sweet potato |
| CN105029282A (en) * | 2015-05-13 | 2015-11-11 | 安化县薯果果食品厂 | Pure-natural steamed sweet potato food and production method thereof |
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Application publication date: 20181002 |