CN112369581A - Preparation method of non-fried sweet potato slices - Google Patents
Preparation method of non-fried sweet potato slices Download PDFInfo
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- CN112369581A CN112369581A CN202011266296.3A CN202011266296A CN112369581A CN 112369581 A CN112369581 A CN 112369581A CN 202011266296 A CN202011266296 A CN 202011266296A CN 112369581 A CN112369581 A CN 112369581A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 121
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 121
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 230000001007 puffing effect Effects 0.000 claims abstract description 43
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 22
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 22
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 22
- 235000021014 blueberries Nutrition 0.000 claims abstract description 22
- 240000005528 Arctium lappa Species 0.000 claims abstract description 21
- 235000003130 Arctium lappa Nutrition 0.000 claims abstract description 21
- 235000006533 astragalus Nutrition 0.000 claims abstract description 18
- 241000132012 Atractylodes Species 0.000 claims abstract description 17
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 16
- 235000004347 Perilla Nutrition 0.000 claims abstract description 16
- 241000951473 Schizonepeta Species 0.000 claims abstract description 16
- 241000112528 Ligusticum striatum Species 0.000 claims abstract description 15
- 241001180876 Saposhnikovia Species 0.000 claims abstract description 12
- 239000010231 banlangen Substances 0.000 claims abstract description 11
- 241001061264 Astragalus Species 0.000 claims abstract description 10
- 210000004233 talus Anatomy 0.000 claims abstract description 10
- 235000008078 Arctium minus Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 241000045403 Astragalus propinquus Species 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 244000124853 Perilla frutescens Species 0.000 claims abstract 4
- 238000001035 drying Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000015067 sauces Nutrition 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 12
- 206010033546 Pallor Diseases 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 241000334160 Isatis Species 0.000 claims description 6
- 238000011282 treatment Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000008213 purified water Substances 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 5
- 241000229722 Perilla <angiosperm> Species 0.000 description 12
- 235000010675 chips/crisps Nutrition 0.000 description 9
- 235000009508 confectionery Nutrition 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 3
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- 230000018044 dehydration Effects 0.000 description 2
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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Classifications
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- 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
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a preparation method of non-fried sweet potato slices, and relates to the technical field of sweet potato slice production. The preparation method of the non-fried sweet potato slices comprises the following raw materials in parts by weight: 140-200 parts of sweet potato, 40-60 parts of blueberry, 4-7 parts of astragalus membranaceus, 3-5 parts of bighead atractylodes rhizome, 2-3 parts of burdock, 10-20 parts of dried orange peel, 2-4 parts of ligusticum wallichii, 4-5 parts of radix bupleuri, 6-10 parts of radix isatidis, 5-10 parts of honeysuckle, 4-6 parts of fructus forsythiae, 2-4 parts of folium isatidis and 2-3 parts of schizonepeta spike. The blueberry, the dried orange peel and the white granulated sugar can improve the taste of the sweet potato chips, the astragalus, the bighead atractylodes rhizome, the divaricate saposhnikovia root, the perilla leaf, the great burdock achene, the dried orange peel, the ligusticum wallichii, the radix bupleuri, the radix isatidis, the honeysuckle, the fructus forsythiae, the folium isatidis and the schizonepeta spike can prevent and treat cold, so that the sweet potato chips have a health-care effect, the sweet potato chips are dried and dehydrated twice through the vacuum puffing tank, and can be processed without being fried, so that the sweet potato chips are healthier and.
Description
Technical Field
The invention relates to the technical field of sweet potato chip production, in particular to a preparation method of non-fried sweet potato chips.
Background
The sweet potato is rich in protein, starch, pectin, cellulose, amino acid, vitamins and various mineral substances, has the reputation of ' longevity food ', has the sugar content of 15-20%, has the efficacies of resisting cancer, protecting heart, preventing emphysema, diabetes mellitus, losing weight and the like, is recorded in ' sweet potato tonifying deficiency, strengthening spleen and appetizing and strengthening kidney yin ' from Ben Cao gang mu ' of Ming Dynasty Li Shizhen, has the characteristic of prolonging the life of people eating in the sea, is prepared by using naturally planted sweet potatoes through the procedures of cleaning, peeling, slicing, blanching, frying and deoiling in Chinese medicine, has the characteristics of sweetness, crispness and crispness, and can be processed in autumn after the fresh sweet potatoes are placed in a cellar for about ten days.
The sweet potato chips are crisp and sweet in taste and are popular with people, but the common sweet potato chips in the market are directly processed and made of sweet potatoes, are eaten as snacks, have no other health-care effect, are single in effect, are fried and processed at present, and are very unhealthy.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a preparation method of non-fried sweet potato slices, and solves the problems of single effect and unhealthy frying processing of the sweet potato slices.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a non-fried sweet potato chip comprises the following raw materials in parts by weight: 140-200 parts of sweet potato, 1-3 parts of salt, 40-60 parts of blueberry, 10-15 parts of white granulated sugar, 4-7 parts of astragalus membranaceus, 3-5 parts of bighead atractylodes rhizome, 2-3 parts of divaricate saposhnikovia root, 3-6 parts of perilla leaf, 2-3 parts of great burdock achene, 10-20 parts of dried orange peel, 2-4 parts of ligusticum wallichii, 4-5 parts of radix bupleuri, 6-10 parts of radix isatidis, 5-10 parts of honeysuckle, 4-6 parts of fructus forsythiae, 2-4 parts of folium isatidis and 2-3 parts of schizonepeta spike.
Preferably, a method for preparing non-fried sweet potato slices comprises the following steps:
s1, raw material preparation
Firstly, cleaning and peeling sweet potatoes, then cutting the sweet potatoes into slices with the thickness of 2-4 mm by using a slicing machine, then putting the sweet potatoes into pure water, adding salt, and soaking for 30-40 min;
s2, blanching
After soaking, quickly washing the sweet potato slices with clear water for 3-5 times, quickly putting the sweet potato slices into a blanching machine, boiling the sweet potato slices with water at the temperature of 80-90 ℃ for 8-10 min, taking out the sweet potato slices, and airing the sweet potato slices in the shade;
s3, primary drying
Putting the dried sweet potato slices into a vacuum puffing tank, raising the temperature of the vacuum puffing tank to 120-150 ℃, raising the pressure in the vacuum puffing tank to 0.7-1.2 MPa, keeping for 8-10 min, and then instantly releasing pressure of the vacuum puffing tank;
s4. plastering
Firstly, cleaning blueberry, astragalus, bighead atractylodes rhizome, divaricate saposhnikovia root, perilla leaf, great burdock achene, dried orange peel, ligusticum wallichii, radix bupleuri, isatis root, honeysuckle, fructus forsythiae, folium isatidis and schizonepeta spike respectively, drying the cleaned blueberry, astragalus mongholicus, bighead atractylodes rhizome, radix saposhnikoviae, perilla leaf, burdock, dried orange peel, ligusticum wallichii, radix bupleuri, radix isatidis, honeysuckle, fructus forsythiae, folium isatidis and schizonepeta spike respectively, then cutting and crushing the blueberry, the burdock, the dried orange peel, the ligustic;
s5, secondary drying
Putting the sweet potato slices coated with the sauce into a vacuum puffing tank again, raising the temperature of the vacuum puffing tank to 80-90 ℃, raising the pressure in the vacuum puffing tank to 0.1-0.4 MPa, keeping for 8-10 min, and then instantly releasing the pressure in the vacuum puffing tank;
s6. packaging
And (3) cooling the sweet potato slices subjected to the two drying treatments, and then carrying out vacuum packaging by using a packaging machine to obtain the non-fried sweet potato slices.
Preferably, the sliced sweet potatoes soaked in the S1 are completely immersed in purified water.
Preferably, the thickness of the sauce applied to each side of the sweet potato slices in the S4 is 0.3-0.5 mm.
Preferably, the sweet potato slices in the S5 are placed in a vacuum puffing tank with the side without sauce kept at the bottom.
(III) advantageous effects
The invention provides a preparation method of non-fried sweet potato slices. The method has the following beneficial effects:
1. according to the invention, the sauce prepared from blueberry, astragalus, bighead atractylodes rhizome, divaricate saposhnikovia root, perilla leaf, great burdock achene, dried orange peel, ligusticum wallichii, radix bupleuri, radix isatidis, honeysuckle, fructus forsythiae, folium isatidis and schizonepeta spike is smeared on the sweet potato slices, the taste of the sweet potato slices can be improved through the blueberry, the dried orange peel and the white granulated sugar, the taste is richer, and the cold can be prevented and treated through the astragalus, the bighead atractylodes rhizome, the divaricate saposhnikovia root, the perilla leaf, the great burdock achene, the dried orange peel, the ligusticum wallichii, the radix bupleuri, the radix isatidis.
2. According to the invention, the sweet and crisp sweet potato slices can be processed without frying by using the blanching machine to pretreat the sweet potato slices and then using the vacuum puffing tank to dry and dehydrate the sweet potato slices twice, so that the sweet and crisp sweet potato slices are healthier to eat, and are worth popularizing vigorously.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the embodiment of the invention provides a non-fried sweet potato chip which comprises the following raw materials in parts by weight: 150 parts of sweet potato, 2 parts of salt, 50 parts of blueberry, 12 parts of white granulated sugar, 4 parts of astragalus, 3 parts of white atractylodes rhizome, 2 parts of divaricate saposhnikovia root, 5 parts of perilla leaf, 3 parts of great burdock achene, 15 parts of dried orange peel, 2 parts of szechuan lovage rhizome, 4 parts of radix bupleuri, 7 parts of isatis root, 6 parts of honeysuckle flower, 5 parts of weeping forsythia, 2 parts of indigowoad leaf and 2 parts of schizonepeta spike, wherein the blueberry, the astragalus, the white atractylodes rhizome, the divaricate saposhnikovia root, perilla leaf, great burdock achene, the radix bupleuri, isatis root, honeysuckle flower, folium isatidis and schizonepeta spike are prepared into sauce materials and coated on the sweet potato slices, the taste of the sweet potato slices can be improved through the blueberry, the dried orange peel and the white granulated sugar, the taste is richer, and the cold can be prevented and treated through the astragalus, the white.
A method for preparing non-fried sweet potato slices comprises the following steps:
s1, raw material preparation
Firstly, cleaning and peeling sweet potatoes, then cutting the sweet potatoes into slices with the thickness of 2-4 mm by using a slicing machine, then putting the sweet potatoes into pure water, adding salt and soaking for 35 min;
s2, blanching
After soaking, quickly washing the sweet potato slices with clear water for 3 times, quickly putting the sweet potato slices into a blanching machine, boiling the sweet potato slices with water of 80 ℃ for 8min, taking out the sweet potato slices, and airing the sweet potato slices in the shade;
s3, primary drying
Putting the dried sweet potato slices into a vacuum puffing tank, raising the temperature of the vacuum puffing tank to 140 ℃, raising the pressure in the vacuum puffing tank to 0.8MPa, keeping for 10min, and then instantly releasing pressure in the vacuum puffing tank, wherein firstly, the moisture in the sweet potato slices can be continuously heated under the conditions of high temperature and high pressure to complete dehydration, and then the water vapor generated in the sweet potato slices can be instantly evaporated and expanded in volume when the sweet potato slices are instantly released under the conditions of high temperature and high pressure to form a uniform honeycomb structure, so that the sweet potato slices are puffed;
s4. plastering
Firstly, cleaning blueberry, astragalus, bighead atractylodes rhizome, divaricate saposhnikovia root, perilla leaf, great burdock achene, dried orange peel, ligusticum wallichii, radix bupleuri, isatis root, honeysuckle, fructus forsythiae, folium isatidis and schizonepeta spike respectively, drying the cleaned blueberry, astragalus mongholicus, bighead atractylodes rhizome, radix saposhnikoviae, perilla leaf, burdock, dried orange peel, ligusticum wallichii, radix bupleuri, radix isatidis, honeysuckle, fructus forsythiae, folium isatidis and schizonepeta spike respectively, then cutting and crushing the blueberry, the burdock, the dried orange peel, the ligustic;
s5, secondary drying
Putting the sweet potato slices smeared with the sauce into a vacuum puffing tank again, raising the temperature of the vacuum puffing tank to 80 ℃, raising the pressure in the vacuum puffing tank to 0.2MPa, keeping for 10min, then instantly relieving pressure of the vacuum puffing tank, and performing two drying treatments in the vacuum puffing tank to obtain crisp, sweet and sweet potato slices without frying, so that the sweet and crisp sweet potato slices are more healthier to eat;
s6. packaging
And (3) cooling the sweet potato slices subjected to the two drying treatments, and then carrying out vacuum packaging by using a packaging machine to obtain the non-fried sweet potato slices.
The sliced sweet potatoes are soaked in the purified water completely in the S1 process, the soaking process is to take out the starch on the surface of the sweet potato slices, and the soaking process is to prevent the unprocessed sweet potato slices from contacting the external environment and being oxidized.
The thickness of the sauce material applied to each side of the sweet potato slices in the S4 is 0.3-0.5 mm.
S5 the sweet potato slices should be placed in the vacuum puffing tank with the side without sauce facing downward to prevent the sauce from sticking to the vacuum puffing tank.
Example two:
the embodiment of the invention provides a non-fried sweet potato chip which comprises the following raw materials in parts by weight: 200 parts of sweet potatoes, 3 parts of salt, 60 parts of blueberries, 15 parts of white granulated sugar, 6 parts of astragalus membranaceus, 4 parts of bighead atractylodes rhizome, 3 parts of divaricate saposhnikovia root, 5 parts of perilla leaves, 3 parts of great burdock achene, 20 parts of dried orange peel, 3 parts of ligusticum wallichii, 5 parts of radix bupleuri, 10 parts of radix isatidis, 8 parts of honeysuckle, 6 parts of fructus forsythiae, 3 parts of folium isatidis and 3 parts of schizonepeta spike.
A method for preparing non-fried sweet potato slices comprises the following steps:
s1, raw material preparation
Firstly, cleaning and peeling sweet potatoes, then cutting the sweet potatoes into slices with the thickness of 2-4 mm by using a slicing machine, then putting the sweet potatoes into pure water, adding salt and soaking for 40 min;
s2, blanching
After soaking, quickly washing the sweet potato slices with clear water for 5 times, quickly putting the sweet potato slices into a blanching machine, boiling the sweet potato slices with 90 ℃ water for 10min, taking out the sweet potato slices, and airing the sweet potato slices in the shade;
s3, primary drying
Putting the dried sweet potato slices into a vacuum puffing tank, raising the temperature of the vacuum puffing tank to 150 ℃, raising the pressure in the vacuum puffing tank to 1.0MPa, keeping for 10min, and then instantly releasing pressure in the vacuum puffing tank, wherein firstly, the moisture in the sweet potato slices can be continuously heated under the conditions of high temperature and high pressure to complete dehydration, and then the water vapor generated in the sweet potato slices can be instantly evaporated and expanded in volume when the sweet potato slices are instantly released under the conditions of high temperature and high pressure to form a uniform honeycomb structure, so that the sweet potato slices are puffed;
s4. plastering
Firstly, cleaning blueberry, astragalus, bighead atractylodes rhizome, divaricate saposhnikovia root, perilla leaf, great burdock achene, dried orange peel, ligusticum wallichii, radix bupleuri, isatis root, honeysuckle, fructus forsythiae, folium isatidis and schizonepeta spike respectively, drying the cleaned blueberry, astragalus mongholicus, bighead atractylodes rhizome, radix saposhnikoviae, perilla leaf, burdock, dried orange peel, ligusticum wallichii, radix bupleuri, radix isatidis, honeysuckle, fructus forsythiae, folium isatidis and schizonepeta spike respectively, then cutting and crushing the blueberry, the burdock, the dried orange peel, the ligustic;
s5, secondary drying
Putting the sweet potato slices smeared with the paste into a vacuum puffing tank again, raising the temperature of the vacuum puffing tank to 90 ℃, raising the pressure in the vacuum puffing tank to 0.4MPa, keeping for 8min, then instantly relieving pressure of the vacuum puffing tank, and performing two drying treatments in the vacuum puffing tank to obtain the crisp and sweet potato slices without frying, so that the sweet potato slices are more healthful to eat;
s6. packaging
And (3) cooling the sweet potato slices subjected to the two drying treatments, and then carrying out vacuum packaging by using a packaging machine to obtain the non-fried sweet potato slices.
The sliced sweet potatoes are soaked in the purified water completely in the S1 process, the soaking process is to take out the starch on the surface of the sweet potato slices, and the soaking process is to prevent the unprocessed sweet potato slices from contacting the external environment and being oxidized.
The thickness of the sauce material applied to each side of the sweet potato slices in the S4 is 0.3-0.5 mm.
S5 the sweet potato slices should be placed in the vacuum puffing tank with the side without sauce facing downward to prevent the sauce from sticking to the vacuum puffing tank.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. A non-fried sweet potato chip characterized in that: the feed comprises the following raw materials in parts by weight: 140-200 parts of sweet potato, 1-3 parts of salt, 40-60 parts of blueberry, 10-15 parts of white granulated sugar, 4-7 parts of astragalus membranaceus, 3-5 parts of bighead atractylodes rhizome, 2-3 parts of divaricate saposhnikovia root, 3-6 parts of perilla leaf, 2-3 parts of great burdock achene, 10-20 parts of dried orange peel, 2-4 parts of ligusticum wallichii, 4-5 parts of radix bupleuri, 6-10 parts of radix isatidis, 5-10 parts of honeysuckle, 4-6 parts of fructus forsythiae, 2-4 parts of folium isatidis and 2-3 parts of schizonepeta spike.
2. The method of making a non-fried sweet potato chip as in claim 1, wherein: the method comprises the following steps:
s1, raw material preparation
Firstly, cleaning and peeling sweet potatoes, then cutting the sweet potatoes into slices with the thickness of 2-4 mm by using a slicing machine, then putting the sweet potatoes into pure water, adding salt, and soaking for 30-40 min;
s2, blanching
After soaking, quickly washing the sweet potato slices with clear water for 3-5 times, quickly putting the sweet potato slices into a blanching machine, boiling the sweet potato slices with water at the temperature of 80-90 ℃ for 8-10 min, taking out the sweet potato slices, and airing the sweet potato slices in the shade;
s3, primary drying
Putting the dried sweet potato slices into a vacuum puffing tank, raising the temperature of the vacuum puffing tank to 120-150 ℃, raising the pressure in the vacuum puffing tank to 0.7-1.2 MPa, keeping for 8-10 min, and then instantly releasing pressure of the vacuum puffing tank;
s4. plastering
Firstly, cleaning blueberry, astragalus, bighead atractylodes rhizome, divaricate saposhnikovia root, perilla leaf, great burdock achene, dried orange peel, ligusticum wallichii, radix bupleuri, isatis root, honeysuckle, fructus forsythiae, folium isatidis and schizonepeta spike respectively, drying the cleaned blueberry, astragalus mongholicus, bighead atractylodes rhizome, radix saposhnikoviae, perilla leaf, burdock, dried orange peel, ligusticum wallichii, radix bupleuri, radix isatidis, honeysuckle, fructus forsythiae, folium isatidis and schizonepeta spike respectively, then cutting and crushing the blueberry, the burdock, the dried orange peel, the ligustic;
s5, secondary drying
Putting the sweet potato slices coated with the sauce into a vacuum puffing tank again, raising the temperature of the vacuum puffing tank to 80-90 ℃, raising the pressure in the vacuum puffing tank to 0.1-0.4 MPa, keeping for 8-10 min, and then instantly releasing the pressure in the vacuum puffing tank;
s6. packaging
And (3) cooling the sweet potato slices subjected to the two drying treatments, and then carrying out vacuum packaging by using a packaging machine to obtain the non-fried sweet potato slices.
3. The method of making a non-fried sweet potato chip as in claim 2 wherein: the sliced sweet potatoes should be completely immersed in purified water when soaked in the S1.
4. The method of making a non-fried sweet potato chip as in claim 2 wherein: the thickness of the sauce material applied to each side of the sweet potato slices in the S4 is 0.3-0.5 mm.
5. The method of making a non-fried sweet potato chip as in claim 2 wherein: when the sweet potato slices in the S5 are placed in a vacuum puffing tank, the side without sauce is kept under the vacuum puffing tank.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427757A (en) * | 2008-12-10 | 2009-05-13 | 江苏省农业科学院 | Method for producing puffing sweet potato slice and products produced thereby |
| CN102771734A (en) * | 2012-08-20 | 2012-11-14 | 江苏徐淮地区徐州农业科学研究所 | Production method for vacuum bulked fruit and vegetable grains or slices |
| CN105533565A (en) * | 2015-12-28 | 2016-05-04 | 苟秀芹 | Spleen-invigorating and stomach-nourishing sweet-potato chips |
| CN106343428A (en) * | 2016-08-24 | 2017-01-25 | 徐州工程学院 | Puffing sweet potato chips and production method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427757A (en) * | 2008-12-10 | 2009-05-13 | 江苏省农业科学院 | Method for producing puffing sweet potato slice and products produced thereby |
| CN102771734A (en) * | 2012-08-20 | 2012-11-14 | 江苏徐淮地区徐州农业科学研究所 | Production method for vacuum bulked fruit and vegetable grains or slices |
| CN105533565A (en) * | 2015-12-28 | 2016-05-04 | 苟秀芹 | Spleen-invigorating and stomach-nourishing sweet-potato chips |
| CN106343428A (en) * | 2016-08-24 | 2017-01-25 | 徐州工程学院 | Puffing sweet potato chips and production method thereof |
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