CN1433708A - Method for preparing steamed potato strip and block - Google Patents
Method for preparing steamed potato strip and block Download PDFInfo
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- CN1433708A CN1433708A CN03118123A CN03118123A CN1433708A CN 1433708 A CN1433708 A CN 1433708A CN 03118123 A CN03118123 A CN 03118123A CN 03118123 A CN03118123 A CN 03118123A CN 1433708 A CN1433708 A CN 1433708A
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Abstract
The processing method of steamed sweet potato strips and blocks mainly includes the following steps: firstly, making fresh sweet potato produce saccharinization, placing the fresh sweet potato in string bag, storing by layers in storage room, ventilating at temp. greater than 10 deg.C and less than 15 deg.C for 4-5 days; then peeling, cleaning, steaming and cooking in closed steaming tank at 150-180 deg.c for 2.5 hr, stewing for half hr, drying, baking at 28-34 deg.C for 38-40 hr, steaming for 40 min., spraying cooked vegetable oil, then steaming for 100 min., then making third drying at 20-15 deg.C for 10 min., then disinfecting and sterilizing to obtain finished product and packaging.
Description
Technical field: the present invention relates to a kind of food-processing method, particularly steam French fries, piece processing method.
Background technology: existing traditional French fries, piece adding method mainly comprise following procedure, at first are that the living Ipomoea batatas of will gather in paves on the ground, last January and carry out the nature saccharification; After reaming epidermis then, clean again and dye; Cook, normal pressure steamed 3-3.5 hour for following 100 ℃; Through natural cooling, need again through 10-15 days time nature airing; Cutting slivering, piece; The finished product bag.The defective that existing tradition is steamed the existence of potato processing method is:
(1) process time oversize, natural saccharificatinn period reaches one month, the natural airing after cooking reaches 10-15 days.
(2) easily go mouldy rottenly in the dry run after cooking, particularly run into overcast and rainyly, airing was for up to one month, and going mouldy just is difficult to avoid.
(3) steaming French fries, the piece taste of traditional diamond-making technique processing are not fragrant and sweet.
(4) process and pack unhygienic.
Summary of the invention:
The objective of the invention is to overcome the disadvantage that prior art is steamed French fries, piece processing method, provide shorten a kind of process time, can ensure the quality of products, process undergoes no deterioration, and taste is fragrant and sweet, steaming French fries, the piece processing method of packing health.
Technical solution of the present invention is a kind of steaming French fries, piece processing method, and it comprises following several main procedure: the living potato that will gather in is earlier shelved saccharification; Go epidermis, cleaning then; Cook; Naturally the cooling, drying; Cut into stick; Packed products.This method characteristics are:
(1) shelved 4-5 days with interval layering discharging on the structure of an essay of the living Ipomoea batatas of string bag packing in the storage logical sequence of ventilating, keep temperature
Spend＞10 ℃-＜15 ℃.
(2) cooking is to carry out in airtight steamer, and 150 ℃-180 ℃ of temperature were steamed 2.5 hours.Vexed again half an hour.
(3) after the steaming potato cooled off naturally, dry run was to carry out in drying room, and 28 ℃-34 ℃ of bake out temperatures are during oven dry
Between 10 hours.
(4) after the steaming potato cuts into stick, carry out the oven dry second time and flavouring and handle: 28 ℃-34 ℃ of temperature, time 38
-40 hours, nature was placed 15 days then, steam 40 minutes again after, steaming French fries piece surface spray
The ripe plant sesame oil of shape, after steaming again 100 minutes after the oil spout, dry for the third time: 20 ℃-25 ℃ of temperature,
10 minutes time.
The specific embodiment:
A kind of steaming French fries, piece processing method, the procedure of method is as follows:
1, living potato nature saccharification:
With the living potato string bag packing of gathering in the ground soil, each string bag dress 20-30kg places on the structure of an essay of the storage logical sequence of ventilating, and a structure of an essay can divide multilayer, and the string bag layering of adorning living potato is emitted on the structure of an essay.The storage logical sequence of ventilating is equipped with ventilating fan, and the storage logical sequence of ventilating draft type is generally the axial flow mode, and down the wind promptly, Chu Lunyi holds air intake, other end air-out.
Storage logical sequence temperature maintenance exists:＞10 ℃, 15 ℃＜; Living Ipomoea batatas is placed in the storage logical sequence of ventilating under said temperature can finish the nature saccharification in 4-5 days.
2, the living potato after the nature saccharification is pruned epidermis cleans in clean water then.
3, cook:
The living potato that goes epidermis to clean is placed in the steamer cooks, it is airtight tight to steam frame, and holding temperature is in 2.5 hours (150 minutes) of 150 ℃-180 ℃ steamings under 2-3 atmospheric pressure, stop to add ripe then, do not open the frame door, allow and steam the ripe back of potato vexed half an hour, volatilize with water vapour to prevent potato perfume (or spice).
4, oven dry:
Living potato cooks back cooling naturally, advances the drying room oven dry then, and baker can adopt drawer type, and potato is steamed in the layering discharging.Bake out temperature: 28 ℃-34 ℃.Drying time: 10 hours, it was tack-free to reach steaming potato surface.So that follow-up cutting processing.
5, cutting processing:
Steaming potato cutting slivering, piece with oven dry.
6, oven dry and flavouring are handled for the second time
To steam French fries, piece sends drying room to and carries out the oven dry second time: 28 ℃-34 ℃ of bake out temperatures; Drying time: 38-40 hour; Further remove moisture content in steaming French fries, the piece by this operation, leave standstill then and put 15 days, make steaming French fries, the piece suitably moisture absorption deliquescing naturally of oven dry.
Flavouring is handled:
Steaming French fries, the piece of moisture absorption deliquescing behind the secondary drying were steamed 40 minutes earlier, steaming French fries, the vaporific plant sesame oil of piece surface sprinkling again, available peanut oil, sesame oil or both miscellas will spray with stand oil.
Steamed again after the oil spout 100 minutes, and made and steam the sesame oil that French fries, piece surface spray and absorb whole steaming potato surface, make and steam not only perfume (or spice) but also bright of French fries, piece, feel more fragrant and sweet.Then, dry for the third time again: 20 ℃-25 ℃ of bake out temperatures; Drying time: 10 minutes.
7, ultraviolet disinfection
Steaming French fries, piece after oven dry, the flavouring processing are handled with ultraviolet sterilization.
8, vacuum diaphragm bag packing
To steam French fries, piece with the vacuum packaging of nontoxic film bag splitting.
9, packed sterilization treatment:
Steam after French fries, the piece vacuum packaging 10 minutes further sterilization treatment of boiling in boiling water again.
The advantage of the inventive method is: greatly shorten to steam French fries, piece process time, only have tradition to add whole process time The 1/5-1/6 of worker's method process time, eliminated simultaneously steam in French fries, the piece process go mouldy rotten, and After flavouring is processed, steam beautiful, the fragrant and sweet again safety and sanitation of taste of French fries piece outward appearance.
Claims (2)
1, a kind of steaming French fries piece, processing method, it comprises following several main procedure: the living Ipomoea batatas that will gather in is earlier shelved saccharification; Go epidermis, cleaning then; Cook; Naturally the cooling, drying; Cut into stick; Packed products is characterized in that:
(1) shelved 4-5 days with interval layering discharging on the structure of an essay of the living Ipomoea batatas of string bag packing in the storage logical sequence of ventilating, keep temperature
Spend＞10 ℃-＜15 ℃.
(2) cooking is to carry out in airtight steamer, and 150 ℃-180 ℃ of temperature were steamed 2.5 hours.Vexed again half an hour.
(3) after the steaming potato cooled off naturally, dry run was to carry out in drying room, and 28 ℃-34 ℃ of bake out temperatures are during oven dry
Between 10 hours.
(4) after the steaming potato cuts into stick, carry out the oven dry second time and flavouring and handle: 28 ℃-34 ℃ of temperature, time 38
-40 hours, nature was placed 15 days then, steam 40 minutes again after, steaming French fries piece surface spray
The ripe plant sesame oil of shape, after steaming again 100 minutes after the oil spout, dry for the third time: 20 ℃-25 ℃ of temperature,
10 minutes time.
2, steaming French fries according to claim 1, piece processing method, it is characterized in that steaming the potato packed products before, carry out ultraviolet sterilization earlier, after the finished product vacuum packaging, boiling sterilization in 10 minutes again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03118123A CN1433708A (en) | 2003-03-03 | 2003-03-03 | Method for preparing steamed potato strip and block |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03118123A CN1433708A (en) | 2003-03-03 | 2003-03-03 | Method for preparing steamed potato strip and block |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1433708A true CN1433708A (en) | 2003-08-06 |
Family
ID=27634382
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN03118123A Pending CN1433708A (en) | 2003-03-03 | 2003-03-03 | Method for preparing steamed potato strip and block |
Country Status (1)
| Country | Link |
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| CN (1) | CN1433708A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028168A (en) * | 2010-11-24 | 2011-04-27 | 浙江工业大学 | Method for processing instant dried sweet potato |
| CN102058075A (en) * | 2010-09-08 | 2011-05-18 | 李儒友 | Making method of pure natural sweet potato food and slivering machine thereof |
| CN103082239A (en) * | 2013-03-11 | 2013-05-08 | 湖南省永吉农业开发有限公司 | Method for processing dried sweet potatoes |
| CN104719458A (en) * | 2013-12-19 | 2015-06-24 | 陈仁光 | Method for drying chestnuts and eating dried chestnuts |
| CN104905174A (en) * | 2015-05-13 | 2015-09-16 | 安化县薯果果食品厂 | Fresh sweet potato saccharification method and saccharification warehouse |
| 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 |
| CN106722475A (en) * | 2016-12-12 | 2017-05-31 | 丘春兰 | Wild cumquat dried sweet potato and preparation method thereof |
| CN108771161A (en) * | 2018-05-13 | 2018-11-09 | 安化县薯果果食品厂 | A kind of fresh sweet potatoes nature method for saccharifying |
-
2003
- 2003-03-03 CN CN03118123A patent/CN1433708A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102058075A (en) * | 2010-09-08 | 2011-05-18 | 李儒友 | Making method of pure natural sweet potato food and slivering machine thereof |
| CN102058075B (en) * | 2010-09-08 | 2012-12-12 | 李儒友 | Making method of pure natural sweet potato food and slivering machine thereof |
| CN102028168A (en) * | 2010-11-24 | 2011-04-27 | 浙江工业大学 | Method for processing instant dried sweet potato |
| CN102028168B (en) * | 2010-11-24 | 2012-11-14 | 浙江工业大学 | Method for processing instant dried sweet potato |
| CN103082239A (en) * | 2013-03-11 | 2013-05-08 | 湖南省永吉农业开发有限公司 | Method for processing dried sweet potatoes |
| CN103082239B (en) * | 2013-03-11 | 2014-03-12 | 湖南省永吉农业开发有限公司 | Method for processing dried sweet potatoes |
| CN104719458A (en) * | 2013-12-19 | 2015-06-24 | 陈仁光 | Method for drying chestnuts and eating dried chestnuts |
| CN104905174A (en) * | 2015-05-13 | 2015-09-16 | 安化县薯果果食品厂 | Fresh sweet potato saccharification method and saccharification warehouse |
| 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 |
| CN104905174B (en) * | 2015-05-13 | 2018-06-26 | 安化县薯果果食品厂 | The method for saccharifying of fresh sweet potatoes and the saccharification storehouse used |
| CN105029282B (en) * | 2015-05-13 | 2018-12-11 | 安化县薯果果食品厂 | Pure natural steaming potato food and preparation method thereof |
| CN106722475A (en) * | 2016-12-12 | 2017-05-31 | 丘春兰 | Wild cumquat dried sweet potato and preparation method thereof |
| CN108771161A (en) * | 2018-05-13 | 2018-11-09 | 安化县薯果果食品厂 | A kind of fresh sweet potatoes nature method for saccharifying |
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