CN1102066A

CN1102066A - Sweet potato product with filling

Info

Publication number: CN1102066A
Application number: CN93115170A
Authority: CN
Inventors: 张联懋
Original assignee: Individual
Current assignee: Individual
Priority date: 1993-10-23
Filing date: 1993-10-23
Publication date: 1995-05-03

Abstract

The present invention provides a preparation method of stuffed sweet potato product. The source of the stuffing material used by said product is extensive, and according to the different requirements in taste of people, the stuffing material can be flexibly prepared.

Description

Sweet potato product with filling

Subordinate food processing field of the present invention relates in particular to the sweet potato deep processing.

Sweet potato stem tuber that processes with sweet potato and sweet potato intestines (or claiming red bean jelly) did not all have filler in the past, can not receive one or a packing has the effect of many tastes.

The present invention is directed to above-mentioned defective and proposed new solution.

The present invention is to be carrier with the sweet potato stem tuber, the filling material of filling and its various flavor is realized or is carrier with the sweet potato sauce in carrier, the filling material of filling and its various flavor is realized or is carrier with other food paste that is different from sweet potato sauce in carrier, and the filling sweet potato sauce is realized therein.

Below in conjunction with example in detail the present invention is described in detail:

Example 1: get clean bright sweet potato (big cutting) and at one end hole, do not make being carrier filling egg pulp or sweetened bean paste sauce or fruit and vegetable sauce in the hole, the aperture up, insert in digester or the baking oven, make well-done, must with the sweet potato product with filling of the corresponding taste of inserting of raw material.Go into container refrigeration after the instant or quick-frozen or put into heat-resisting withstand voltage metal or nonmetallic vessel (aluminium pot, glass bottle, film of synthetic resin bag) vacuumizes the sealing back (when selecting the plastic films packaging material for use, can put into the forming moulding bed after the constraint typing of corresponding volume, for example the cartoon animals loose tool of making in advance puts it into the moulding of exerting pressure), through (100～135 ℃ of high temperature, 5～60 minutes time) normal temperature is preserved after the sterilization, but also finalizes the design through constraint behind the high temperature sterilization again.

Example 2: get clean bright sweet potato (big cutting) and insert digester or baking oven and make the well-done carrier that is, use tucker (for example bodkin footpath syringe) that egg liquid or rare sweetened bean paste sauce or fruit and vegetable sauce (choosing a kind of or several) extrusion packing (or extrusion packing) are respectively gone in the sweet potato while hot, the waste heat of using sweet potato can solidify the thermosetting property material such as the starch gelatinization that add in advance in egg liquid of inserting and the fruit and vegetable sauce, must with the corresponding taste of inserting of filling material core (or multicore) sweet potato goods are arranged, instant or adopt example 1 described moulding to preserve measure.

Example 3: the peeling of bright sweet potato cleaned to pulverize or bright sweet potato cleaned to cook peeling or ripe dried sweet potato (sheet, fourth, the powder etc.) goods of water content about 10% are added stir evenly into sauce after gauge water soaks (rehydration is to the approximate water content of the ripe sauce of bright sweet potato), the food additives such as quantitatively adding thermosetting property material (for example egg liquid, starch etc.) and sucrose, stir-fry kernel, pigment to below 55 ℃ time that dry in the air become (egg liquid, starch consumption account for 5～18% of potato sauce, sucrose account for potato sauce 20～30%) A sauce.With hawthorn, Hu Luobu clean cutting add water sugaring boiling softening after, beat mud and sieve and add food acids, pectin or water-starch and stir evenly that (hawthorn: Hu Luobu: sugar is 2: 1: 1.5, acid accent PH ₃About, pectin total content 2% or dried starch consumption 3～10% also can add shot-like particle food (for example roasted sesame etc.) therein for B sauce or select for use food paste such as other fruit and vegetable sauce to add an amount of heat (cold) gel and beat and become B sauce.Carrier or filling material are quantitatively inserted in withstand voltage heating resisting metal or nonmetal (aluminium pot, vial, film of synthetic resin casing) container with sandwich tucker (hydraulic pressure sandwich sausage filler) each other with A, B sauce, the sealing wrapping, go in the sterilizer through 100～135 ℃ of heat sterilizations 5～60 minutes, but become the sweet potato product with filling that normal temperature is preserved throughout the year after the cooling.When packing with plastic material, the cross section of goods can obtain multiple geometry to utilize the loose tool constraint to finalize the design then.Equally, be not difficult to accomplish that the cross section of these goods can have more than 2 layers.

Example 4: bright sweet potato is cleaned (peeling) cutting dry, the dip-coating glucose syrup is put and is baked (peeling) in 150～250 ℃ of baking ovens and stir evenly boiling sweet potato in the alternative 3A sauce, and it is described that example 3 is pressed in all the other technological processes, can get the sweet potato product with filling of roast sweet potato local flavor.

The sweet potato that partly or entirely replaces in the A sauce with other potato (potato, taro, Chinese yam) class also can be made into this product.

Advantage of the present invention is that the fillings source is wide, can require flexibly allotment according to people's taste, and people eat unit goods can enjoy many tastes effect. For the deep processing of sweet potato has proposed a new scheme.

Claims

1, sweet potato product with filling comprises goods, goods carrier apolegamy technology, product molding technology, goods preservation technology, it is characterized in that stem tuber and sweet potato sauce after goods are with bright sweet potato stem tuber, shortening are carrier, in carrier, be filled with the filling material different or be carrier, therein the filling sweet potato sauce with other food paste that is different from sweet potato sauce with the carrier nature and flavor.

2, press claim 1 described sweet potato product with filling, it is characterized in that goods carrier apolegamy technology is: a, being with bright sweet potato with holes, b, is with ripe sweet potato stem tuber, c, is with giving birth to or ripe sweet potato sauce and sweet potato sauce can be partly or entirely alternative with other potato class.

3, press claim 1 described sweet potato product with filling, it is characterized in that the product molding technology is: a, boring back filling filling material shortening moulding on bright sweet potato, b, the filling material is squeezed into the moulding of ripe sweet potato stem tuber with tucker, c, sweet potato sauce and filling material are inserted moulding in the container with the sandwich tucker, d, will use the loose tool restriction molding with the goods that plastic material is packed.

4, press claim 1 described sweet potato product with filling, it is characterized in that goods preservation technology is: goods are gone into heated sealed sterilization preservation in the container.