CN112106955A - 一种红薯片的加工方法 - Google Patents

一种红薯片的加工方法 Download PDF

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Publication number
CN112106955A
CN112106955A CN201910541676.4A CN201910541676A CN112106955A CN 112106955 A CN112106955 A CN 112106955A CN 201910541676 A CN201910541676 A CN 201910541676A CN 112106955 A CN112106955 A CN 112106955A
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China
Prior art keywords
purple sweet
small
sweet potato
sweet potatoes
potatoes
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CN201910541676.4A
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English (en)
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彭锦玲
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Individual
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Individual
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Priority to CN201910541676.4A priority Critical patent/CN112106955A/zh
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    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • 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
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Molecular Biology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

本发明公开了一种红薯片的加工方法，属于食品加工技术领域，包括以下步骤：首先选取新鲜、无机械损伤、无病虫害的紫薯，然后用清水洗净，将紫薯外皮脱去，切分紫薯小块，洗净紫薯小块，放入沸水中漂烫，再放入清水中冷却，放入蒸锅中蒸制，将蒸制后的紫薯小块打碎，加入白砂糖，搅拌均匀，压制成饼，最后放入模具中制作成型。本方法操作简单，所制备的紫薯小块香甜可口，风味独特。

Description

一种红薯片的加工方法
技术领域
本发明涉及食品加工技术领域，尤其是一种红薯片的加工方法。
背景技术
紫薯，也称紫甘薯、紫红薯，富含蛋白质、淀粉、果胶、纤维素、氨基酸、维生素及多种矿物质，同时还富含硒元素和花青素。紫薯从茎尖嫩叶到薯块，均具有一定保健功能，是当前无公害、绿色、有机食品中的食品。
紫薯是极好的食品加工原料，可作为各种糕点的主料或配料。紫薯仔是一种紫薯加工产品，紫薯仔受到广大群众的喜爱，但是目前紫薯仔的加工方法仍存在工艺复杂、可操作性弱的问题。因此，一种简单易行的紫薯仔加工方法成为人们的需求，采用这种方法，老百姓能够在自家厨房，制作新鲜、美味的紫薯仔。
发明内容
本发明的目的是提供一种紫薯仔的加工方法，该方法可以解决工艺复杂的问题。
为了解决上述问题，本发明采用的技术方案是：这种紫薯仔的加工方法，包括以下步骤：
A、选取新鲜、无机械损伤、无病虫害的紫薯，用清水将所述紫薯洗干净；
B、利用脱皮机将紫薯的外皮脱去，然后将脱皮后的紫薯切分成1厘米×1厘米×1厘米的正方体小块，再将所述小块清洗干净；
C、将清洗后的小块放入沸水中漂烫，漂烫时间为3分钟～5分钟；
D、将漂烫后的紫薯小块放入清水中冷却，冷却时间为10分钟～20分钟；
E、将冷却后的紫薯小块放入蒸锅中蒸制，蒸制时间为20分钟～25分钟；
F、将蒸制后的紫薯小块打碎，加入白砂糖，搅拌均匀，压制成饼，最后放入模具中制作成型；其中，每1千克紫薯小块中所添加的白糖的量为100克～200克。
由于采用了上述技术方案，本发明具有如下有益效果：
1、采用本方法工艺简单，可操作性强，适用于家庭自制新鲜美味的紫薯仔，符合人们对绿色食品的要求。
2、采用本方法所制作的紫薯仔香甜可口，风味独特。

Claims (1)

1.一种红薯片的加工方法，其特征在于包括以下步骤：
A、选取新鲜、无机械损伤、无病虫害的紫薯，用清水将所述紫薯洗干净；
B、利用脱皮机将紫薯的外皮脱去，然后将脱皮后的紫薯切分成1厘米×1厘米×1厘米的正方体小块，再将所述小块清洗干净；
C、将清洗后的小块放入沸水中漂烫，漂烫时间为3分钟～5分钟；
D、将漂烫后的紫薯小块放入清水中冷却，冷却时间为10分钟～20分钟；
E、将冷却后的紫薯小块放入蒸锅中蒸制，蒸制时间为20分钟～25分钟；
F、将蒸制后的紫薯小块打碎，加入白砂糖，搅拌均匀，压制成饼，最后放入模具中制作成型；其中，每1千克紫薯小块中所添加的白糖的量为100克～200克。
CN201910541676.4A 2019-06-21 2019-06-21 一种红薯片的加工方法 Pending CN112106955A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201910541676.4A CN112106955A (zh) 2019-06-21 2019-06-21 一种红薯片的加工方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201910541676.4A CN112106955A (zh) 2019-06-21 2019-06-21 一种红薯片的加工方法

Publications (1)

Publication Number Publication Date
CN112106955A true CN112106955A (zh) 2020-12-22

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Country Status (1)

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CN (1) CN112106955A (zh)

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