CN110140917A - 一种香芋片和红薯片的联产方法 - Google Patents
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Abstract
本发明的香芋片和红薯片的联产方法,包括S1:选用水香芋和红薯;S2:对水香芋和红薯进行去皮;S3:对水香芋和红薯进行清洗;S4:将水香芋和红薯进行切片;S5:使用油锅将油烧至150℃‑160℃;S6:将香芋片放置油锅进行油炸;S7:将白沙糖融成水剂;S8:将糖剂喷入油锅中;S9:快速搅拌香芋片至糖剂充分吸收;S10:将香芋片捞出去油,去除的油回至油锅中;S11:将香芋片进行包装;S12:保持步骤S5至S11进行三次循环;S13:将红薯片放置油锅进行油炸;S14:将红薯片捞出去油;S15:将红薯片进行包装。该联产方法具有操作简单方便、能保证香脆可口的口感、可提高食品安全性、能降低成本的优点。
Description
技术领域
本发明主要涉及农产品深加工领域,尤其涉及一种香芋片和红薯片的联产方法。
背景技术
香芋味香、富于营养,终年可收获,在温带地区也很受重视。香芋营养丰富,它的功效也很多,可以清肠胃,治便秘,并有清热润肺、止烦渴、填精髓、解酒毒等功效。香芋在人体内能帮助大脑制造一种化学成分——血清素,这种物质能刺激神经系统,给人带来欢乐、平静及瞌睡的信号,甚至还有镇痛的效应。因此,香芋又被称为“快乐食品”。美国医学专家研究发现,常吃香芋可防止高血压,因为香芋可提供较多的能降低血压的钾离子,有抵制钠离子升压及损坏血管的作用。他们还认为,人如缺乏钾元素,就会发生头晕、全身无力和心率失常。又因香芋中含有多种营养物质,而含钠量低,且不含胆固醇,食后既能供给人体各种营养素,又不会使人发胖。因此,常食香芋不仅有益于大脑,预防神经疲劳,还有润肺止咳、防止便秘的作用。
鉴于香芋有益功能繁多,市场上很多香芋制品很是热销,但是市场上销售的香芋制品色泽保存时间短暂,长时间保存香芋的色泽暗淡,影响了香芋制品的色香味,也影响了消费者的消费。传统香芋加工不同程度添加了各种化学添加剂,如:味精、鸡精、香精、防腐剂等添加剂,以满足人们对香芋片的品味和存放的需要,这些添加剂对食用者有一定的健康危害。
发明内容
本发明要解决的技术问题是克服现有技术的不足,提供一种操作简单方便、能保证香脆可口的口感、可提高食品安全性、能降低成本的香芋片和红薯片的联产方法。
为解决上述技术问题,本发明采用以下技术方案:
一种香芋片和红薯片的联产方法,包括以下步骤:
S1:选用无病变、无损伤的水香芋和红薯;
S2:分别对水香芋和红薯进行去皮;
S3:分别对水香芋和红薯进行清洗;
S4:分别将水香芋和红薯进行切片形成香芋片和红薯片;
S5:使用油锅将油烧至150℃-160℃;
S6:将香芋片放置油锅进行油炸;
S7:将白沙糖融成水剂;
S8:将糖剂喷入油锅中;
S9:快速搅拌香芋片至糖剂充分吸收;
S10:将香芋片捞出去油,去除的油回至油锅中;
S11:将香芋片进行包装;
S12:保持步骤S5至S11进行三次循环;
S13:将红薯片放置油锅进行油炸;
S14:将红薯片捞出去油;
S15:将红薯片进行包装。
作为上述技术方案的进一步改进:
在步骤S5中,油烧至150℃。
在步骤S8中,当香芋片的含水量达40%-45%时,将糖剂喷入油锅中。
在步骤S10和步骤S14中,当香芋片和红薯片的含水量低于10%时,将香芋片和红薯片捞出去油。
在步骤S4中,水香芋和红薯切成的片状的厚度为2-4mm。
与现有技术相比,本发明的优点在于:
本发明的香芋片和红薯片的联产方法,该方法选用了水香芋来制作香芋片,保证了香脆可口的口感;油温150℃-160℃,再配合糖剂喷入油锅中进行快速搅拌,保证了香芋片的甜味适中;进行三次的香芋片油炸后再进行一次红薯片油炸,三次香芋片油炸后的油锅的糖分刚好匹配红薯片,使红薯片的甜味适中,同样达到香脆可口的口感;整个过程没有任何防腐剂和化学添加剂,保证了食用者的健康安全,提高了食品安全性;整体制作过程操作简单方便;通过该方法,实现了香芋片和红薯片的联产,大大降低了制作成本。
附图说明
图1是本发明的流程示意图。
具体实施方式
以下将结合说明书附图和具体实施例对本发明做进一步详细说明。
如图1所示,本发明香芋片和红薯片的联产方法的一种实施例,包括以下步骤:
S1:选用无病变、无损伤的水香芋和红薯;
S2:分别对水香芋和红薯进行去皮;
S3:分别对水香芋和红薯进行清洗;
S4:分别将水香芋和红薯进行切片形成香芋片和红薯片;
S5:使用油锅将油烧至150℃-160℃;
S6:将香芋片放置油锅进行油炸;
S7:将白沙糖融成水剂;
S8:将糖剂喷入油锅中;
S9:快速搅拌香芋片至糖剂充分吸收;
S10:将香芋片捞出去油,去除的油回至油锅中;
S11:将香芋片进行包装;
S12:保持步骤S5至S11进行三次循环;
S13:将红薯片放置油锅进行油炸;
S14:将红薯片捞出去油;
S15:将红薯片进行包装。
较传统的方法而言,该方法选用了水香芋来制作香芋片,保证了香脆可口的口感;油温150℃-160℃,再配合糖剂喷入油锅中进行快速搅拌,保证了香芋片的甜味适中;进行三次的香芋片油炸后再进行一次红薯片油炸,三次香芋片油炸后的油锅的糖分刚好匹配红薯片,使红薯片的甜味适中,同样达到香脆可口的口感;整个过程没有任何防腐剂和化学添加剂,保证了食用者的健康安全,提高了食品安全性;整体制作过程操作简单方便;通过该方法,实现了香芋片和红薯片的联产,大大降低了制作成本。
本实施例中,在步骤S5中,油烧至150℃。150℃利于香芋片和红薯片快速炸熟,并且利于糖分充分吸收。
本实施例中,在步骤S8中,当香芋片的含水量达40%-45%时,将糖剂喷入油锅中。本实施例中,香芋片的含水量达40%时,将糖剂喷入油锅中,以保证糖剂充分吸收。
本实施例中,在步骤S10和步骤S14中,当香芋片和红薯片的含水量低于10%时,将香芋片和红薯片捞出去油。本实施例中,香芋片和红薯片的含水量为10%时,将香芋片和红薯片捞出去油,这样设置,能保证香芋片和红薯片香脆可口。
本实施例中,在步骤S4中,水香芋和红薯切成的片状的厚度为2-4mm。本实施例中,片状的厚度优选设置为3mm,一方面便于包装,另一方面便于搅拌入味。
虽然本发明已以较佳实施例揭示如上,然而并非用以限定本发明。任何熟悉本领域的技术人员,在不脱离本发明技术方案范围的情况下,都可利用上述揭示的技术内容对本发明技术方案做出许多可能的变动和修饰,或修改为等同变化的等效实施例。因此,凡是未脱离本发明技术方案的内容,依据本发明技术实质对以上实施例所做的任何简单修改、等同变化及修饰,均应落在本发明技术方案保护的范围内。
Claims (6)
1.一种香芋片和红薯片的联产方法,其特征在于,包括以下步骤:
S1:选用无病变、无损伤的水香芋和红薯;
S2:分别对水香芋和红薯进行去皮;
S3:分别对水香芋和红薯进行清洗;
S4:分别将水香芋和红薯进行切片形成香芋片和红薯片;
S5:使用油锅将油烧至150℃-160℃;
S6:将香芋片放置油锅进行油炸;
S7:将白沙糖融成水剂;
S8:将糖剂喷入油锅中;
S9:快速搅拌香芋片至糖剂充分吸收;
S10:将香芋片捞出去油,去除的油回至油锅中;
S11:将香芋片进行包装;
S12:保持步骤S5至S11进行三次循环;
S13:将红薯片放置油锅进行油炸;
S14:将红薯片捞出去油;
S15:将红薯片进行包装。
2.根据权利要求1所述的香芋片和红薯片的联产方法,其特征在于:在步骤S5中,油烧至150℃。
3.根据权利要求2所述的香芋片和红薯片的联产方法,其特征在于:在步骤S8中,当香芋片的含水量达40%-45%时,将糖剂喷入油锅中。
4.根据权利要求1至3中任一项所述的香芋片和红薯片的联产方法,其特征在于:在步骤S10和步骤S14中,当香芋片和红薯片的含水量低于10%时,将香芋片和红薯片捞出去油。
5.根据权利要求1至3中任一项所述的香芋片和红薯片的联产方法,其特征在于:在步骤S4中,水香芋和红薯切成的片状的厚度为2-4mm。
6.根据权利要求4所述的香芋片和红薯片的联产方法,其特征在于:在步骤S4中,水香芋和红薯切成的片状的厚度为2-4mm。
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