CN101438802A - Method for preparing sweet potato crisp slices - Google Patents
Method for preparing sweet potato crisp slices Download PDFInfo
- Publication number
- CN101438802A CN101438802A CNA2007101804630A CN200710180463A CN101438802A CN 101438802 A CN101438802 A CN 101438802A CN A2007101804630 A CNA2007101804630 A CN A2007101804630A CN 200710180463 A CN200710180463 A CN 200710180463A CN 101438802 A CN101438802 A CN 101438802A
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- Prior art keywords
- ipomoea batatas
- crisp
- ripe
- preparation
- parts
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Abstract
The invention relates to a food, in particularly to crisp snack food made of sweet potatoes. The method for preparing the snack food comprises the following steps: selecting 10 parts of cooked sweet potatoes, 1 part of milk powder and 5 parts of water, stewing, blending, preparing, frying and packaging by grade. The method for preparing the sweet potato crisp is simple, meets the hygienic standards, and the snack food tastes sweet and delicious and has good flavor, thereby becoming popular among juveniles, youths and oldsters.
Description
Technical field
The present invention relates to a kind of food, specifically relate to a kind of leisure food of crisp that utilizes Ipomoea batatas to make.
Background technology
Existing leisure food is many, and Ipomoea batatas contains a large amount of vitamin to be liked for people, develops its resource, produces the leisure food that people like, the needs that satisfy people are common objectives of food industry.
Summary of the invention
Task of the present invention is the preparation method that crisp of a kind of unique flavor, Ipomoea batatas with low cost, that people like will be provided.
Task of the present invention is that following mode is finished: with 10 parts in ripe Ipomoea batatas, 1 part of milk powder, 5 parts in water are selected materials, boiling, batching, making, fried, divide grade packaged forming.
Described selecting materials: be used to make the Ipomoea batatas of crisp of Ipomoea batatas, abundant epidermis smooth, anosis worm, the diamond block of 0.5～1 centimeter square is cleaned, removes the peel, is cut in without putrefaction.
Described boiling: the Ipomoea batatas that will be cut into diamond block is placed in 100 ℃ in the cage pot and cooks.
Described batching: take by weighing 10 parts in ripe Ipomoea batatas, 1 part of milk powder, 5 parts in water.
Described making: earlier milk powder and water are dashed and, pour in the ripe Ipomoea batatas, fully stirring makes all ripe Ipomoea batatas can both be stained with milk powder; With the ripe sweet potato slices that stirs, put into baker, 80～100 ℃ of heating that heat up make its dehydration, and moisture 16%～18% o'clock of ripe sweet potato slices can take out from container.For the ease of from heating container, taking out, can be coated with a little vegetable oil at container bottom before the charging.
Described fried: through the ripe sweet potato slices of overbaking, it is fried to dark brown to put into 130～150 ℃ of vegetable oil again, and taking the dish out of the pot promptly becomes the finished product of crisp pastry crisp and fragrant.
Described branch is grade packaged: " crisp of the banana " of fried mistake removed fragment, press color and luster unanimity, size fractionation packing.
Crisp preparation method of this Ipomoea batatas is all very simple, meets sanitary standard, uses fragrant and sweet good to eatly, and mouthfeel is excellent, by juvenile, young, old friend are liked.
It specifically is embodiment
Below by specific embodiment the present invention is illustrated further.
With 10 kilograms in ripe Ipomoea batatas, 1 kilogram of milk powder, 5 kilograms in water are selected materials, boiling, batching, making, fried, divide grade packaged forming.
Described selecting materials: be used to make the Ipomoea batatas of crisp of Ipomoea batatas, abundant epidermis smooth, anosis worm, the diamond block of 0.5～1 centimeter square is cleaned, removes the peel, is cut in without putrefaction.
Described boiling: the Ipomoea batatas that will be cut into diamond block is placed in 100 ℃ in the cage pot and cooks.
Described batching: 10 parts in ripe Ipomoea batatas, 1 part of milk powder, 5 parts in water.
Described making: earlier milk powder and water are dashed and, pour in the ripe Ipomoea batatas, fully stirring makes all ripe Ipomoea batatas can both be stained with milk powder; With the ripe sweet potato slices that stirs, put into baker, 80～100 ℃ of heating that heat up make its dehydration, and moisture 16%～18% o'clock of ripe sweet potato slices can take out from container.For the ease of from heating container, taking out, can be coated with a little vegetable oil at container bottom before the charging.
Described fried: through the ripe sweet potato slices of overbaking, it is fried to dark brown to put into 130～150 ℃ of vegetable oil again, and taking the dish out of the pot promptly becomes the finished product of crisp pastry crisp and fragrant.
Described branch is grade packaged: " crisp of the banana " of fried mistake removed fragment, press color and luster unanimity, size fractionation packing.
Crisp preparation method of this Ipomoea batatas is all very simple, meets sanitary standard, uses fragrant and sweet good to eatly, and mouthfeel is excellent, by juvenile, young, old friend are liked.
Claims (7)
1, the preparation method of crisp of a kind of Ipomoea batatas is characterized in that: with 10 parts in ripe Ipomoea batatas, 1 part of milk powder, 5 parts in water are selected materials, boiling, batching, making, fried, divide grade packaged forming.
2, the preparation method of crisp of a kind of Ipomoea batatas according to claim 1 is characterized in that: is used to make the Ipomoea batatas of crisp of Ipomoea batatas, abundant epidermis smooth, and anosis worm, the diamond block of 0.5～1 centimeter square is cleaned, removes the peel, is cut in without putrefaction.
3, the preparation method of crisp of a kind of Ipomoea batatas according to claim 1 is characterized in that: described boiling: the Ipomoea batatas that will be cut into diamond block is placed in 100 ℃ in the cage pot and cooks.
4, the preparation method of crisp of a kind of Ipomoea batatas according to claim 1 is characterized in that: take by weighing 10 parts in ripe Ipomoea batatas, 1 part of milk powder, 5 parts in water.
5, the preparation method of crisp of a kind of Ipomoea batatas according to claim 1 is characterized in that: described making: earlier milk powder and water are dashed and, pour in the ripe Ipomoea batatas, fully stirring makes all ripe Ipomoea batatas can both be stained with milk powder; With the ripe sweet potato slices that stirs, put into baker, 80～100 ℃ of heating that heat up make its dehydration, and moisture 16%～18% o'clock of ripe sweet potato slices can take out from container.For the ease of from heating container, taking out, can be coated with a little vegetable oil at container bottom before the charging.
6, the preparation method of crisp of a kind of Ipomoea batatas according to claim 1 is characterized in that: through the ripe sweet potato slices of overbaking, it is fried to dark brown to put into 130～150 ℃ of vegetable oil again, and taking the dish out of the pot promptly becomes the finished product of crisp pastry crisp and fragrant.
7, the preparation method of crisp of a kind of Ipomoea batatas according to claim 1 is characterized in that: " crisp of the banana " of fried mistake removed fragment, press the color and luster unanimity, size fractionation is packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101804630A CN101438802A (en) | 2007-11-19 | 2007-11-19 | Method for preparing sweet potato crisp slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101804630A CN101438802A (en) | 2007-11-19 | 2007-11-19 | Method for preparing sweet potato crisp slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101438802A true CN101438802A (en) | 2009-05-27 |
Family
ID=40723525
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101804630A Withdrawn CN101438802A (en) | 2007-11-19 | 2007-11-19 | Method for preparing sweet potato crisp slices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101438802A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101856107A (en) * | 2010-02-11 | 2010-10-13 | 杭州秀山美地农业科技有限公司 | Cream sweet potato chips and preparation method thereof |
| CN101861967A (en) * | 2010-02-11 | 2010-10-20 | 杭州秀山美地农业科技有限公司 | Seaweed and sweet potato chips and production method |
| CN101861970A (en) * | 2010-02-11 | 2010-10-20 | 杭州秀山美地农业科技有限公司 | Original purple sweet potato slices and preparation method |
| CN101861968A (en) * | 2010-02-11 | 2010-10-20 | 杭州秀山美地农业科技有限公司 | Spicy purple sweet potato chips and production method |
| CN101861969A (en) * | 2010-02-11 | 2010-10-20 | 杭州秀山美地农业科技有限公司 | Original sweet potato slices and preparation method |
| CN101861966B (en) * | 2010-02-11 | 2013-03-20 | 杭州秀山美地农业科技有限公司 | Tomato juice sweet potato chips and production method |
| CN103535658A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Fruit and vegetable sweet potato chips and preparation method thereof |
| CN103932105A (en) * | 2014-04-08 | 2014-07-23 | 安徽红云食品有限公司 | Crisp sweet potato fruit and preparation method thereof |
| CN103947964A (en) * | 2014-04-08 | 2014-07-30 | 安徽红云食品有限公司 | Minced orange flesh-sweet potato fruit and preparation method thereof |
| CN105767698A (en) * | 2014-12-24 | 2016-07-20 | 桂林电子科技大学 | Fragrant crisp sweet potato slices and processing method thereof |
-
2007
- 2007-11-19 CN CNA2007101804630A patent/CN101438802A/en not_active Withdrawn
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101856107A (en) * | 2010-02-11 | 2010-10-13 | 杭州秀山美地农业科技有限公司 | Cream sweet potato chips and preparation method thereof |
| CN101861967A (en) * | 2010-02-11 | 2010-10-20 | 杭州秀山美地农业科技有限公司 | Seaweed and sweet potato chips and production method |
| CN101861970A (en) * | 2010-02-11 | 2010-10-20 | 杭州秀山美地农业科技有限公司 | Original purple sweet potato slices and preparation method |
| CN101861968A (en) * | 2010-02-11 | 2010-10-20 | 杭州秀山美地农业科技有限公司 | Spicy purple sweet potato chips and production method |
| CN101861969A (en) * | 2010-02-11 | 2010-10-20 | 杭州秀山美地农业科技有限公司 | Original sweet potato slices and preparation method |
| CN101861967B (en) * | 2010-02-11 | 2013-03-20 | 杭州秀山美地农业科技有限公司 | Seaweed and sweet potato chips and production method |
| CN101861970B (en) * | 2010-02-11 | 2013-03-20 | 杭州秀山美地农业科技有限公司 | Original purple sweet potato slices and preparation method |
| CN101861969B (en) * | 2010-02-11 | 2013-03-20 | 杭州秀山美地农业科技有限公司 | Original sweet potato slices and preparation method |
| CN101861966B (en) * | 2010-02-11 | 2013-03-20 | 杭州秀山美地农业科技有限公司 | Tomato juice sweet potato chips and production method |
| CN101856107B (en) * | 2010-02-11 | 2013-03-20 | 杭州秀山美地农业科技有限公司 | Cream sweet potato chips and preparation method thereof |
| CN101861968B (en) * | 2010-02-11 | 2013-03-20 | 杭州秀山美地农业科技有限公司 | Spicy purple sweet potato chips and production method |
| CN103535658A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Fruit and vegetable sweet potato chips and preparation method thereof |
| CN103932105A (en) * | 2014-04-08 | 2014-07-23 | 安徽红云食品有限公司 | Crisp sweet potato fruit and preparation method thereof |
| CN103947964A (en) * | 2014-04-08 | 2014-07-30 | 安徽红云食品有限公司 | Minced orange flesh-sweet potato fruit and preparation method thereof |
| CN103932105B (en) * | 2014-04-08 | 2015-11-18 | 安徽红云食品有限公司 | A kind of crackling sweet potato fruit and preparation method thereof |
| CN105767698A (en) * | 2014-12-24 | 2016-07-20 | 桂林电子科技大学 | Fragrant crisp sweet potato slices and processing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C04 | Withdrawal of patent application after publication (patent law 2001) | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |