CN103766564A - Processing method of preserved sweet potatoes - Google Patents
Processing method of preserved sweet potatoes Download PDFInfo
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- CN103766564A CN103766564A CN201210414256.8A CN201210414256A CN103766564A CN 103766564 A CN103766564 A CN 103766564A CN 201210414256 A CN201210414256 A CN 201210414256A CN 103766564 A CN103766564 A CN 103766564A
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Abstract
The invention belongs to the technical field of food processing and particularly relates to a processing method of Liuhe preserved sweet potatoes with local specialty. Sweet potatoes in Liuhe District in Nanjing in Jiangsu province are used as raw materials; sweet potatoes which are fully ripe, smooth, completely filled and moderate in size are selected, washed and peeled; slices are soaked in a prepared color-protecting and hardening liquid for 10 hours; washing and candying are performed, and finally sugar-soaking, baking and box-packaging are performed. The Liuhe preserved sweet potatoes prepared by the method provided by the invention are great in color, smell and taste and rich in nutrition; the processing raw materials are widely available, the cost is low, the products sell well in the market, the economic benefit is high, and the method is especially suitable for household processing.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of processing method of the six directions preserved sweet potato with local characteristic local flavor.
Background technology
The sweet property of Ipomoea batatas taste is flat, is a kind of cheap and good-quality health food, makes people's longevity, has the effects such as weary, the beneficial strength of qi-restoratives, double taste, strong kidney yin.Ipomoea batatas is one of best balanced food of nutrition, and 500 grams of Ipomoea batatas can produce 630 kilocalories of heats, exceedes rice, fine flour and millet containing protein, also contains calcium, phosphorus, iron, carrot and vitamin.Especially valuable is iron, calcium scarce in flour, carrot and vitamin C, and all abundanter in Ipomoea batatas.Vitamin C in Ipomoea batatas can match in excellence or beauty with oranges and tangerines, and Cobastab is 7 times of rice.Ipomoea batatas has the effect of remarkable inhibition malignant tumour, in 20 kinds of vegetables of announcing according to the pre-research institute of Japanese cancer, and the Ipomoea batatas seniority among brothers and sisters umber one.There is the effect that keeps vessel wall elasticity simultaneously; Prevent the effect of internal organs adesmosis; Improve the effect of body immunity; Anti-constipation effect; Anti-coronary heart disease effect; Extend old and feeble effect; The effect of promoting longevity.Ipomoea batatas is rich in dietary fiber, can prevent constipation, treatment hemorrhoid and anal fissure.The dehydroepiandrosterone that institute's water content is called as " counterfeit hormone " can effectively suppress breast cancer and colon cancer.Human organ mucous membrane is had to special protective effect, can keep blood vessel elasticity, prevent the adesmosis in liver kidney.While or desirable diet food, having the sugar transition of prevention is fatty specific function.
Ipomoea batatas kind in six directions region, Nanjing, heat content is low, has much again satiety, no matter is as staple food or non-staple foodstuff, is all a kind of good diet food.According to surveying and determination, every 100 grams of Ipomoea batatas are fatty is only 0.2 gram, is rice.Therefore Ipomoea batatas is the outstanding person in low in calories, low-fat food.In addition, Ipomoea batatas also contains balanced nutrition.As vitamin A, B, C, cellulose and potassium, iron, copper etc. more than 10 are planted trace element, and wherein cellulose plays good spread effect to intestines peristalsis, promote that excretion is unimpeded.Meanwhile, because fibre structure cannot be absorbed in enteron aisle, there is the carbohydrate of obstruction to become fatty specific function.So nutritionist claims that Ipomoea batatas is the best balanced health food of nutrition, be also ideal and spend little fat-reducing food.Lose weight significantly in " good medicine " just because of Ipomoea batatas is cheapness and effect, Ipomoea batatas enjoys again favor abroad in recent years.
Summary of the invention
Object of the present invention proposes a kind of preservation, processing method of the six directions preserved sweet potato with distinct local characteristic local flavor of good mouthfeel again of being applicable to exactly.
The present invention is achieved like this: select materials: take the Ipomoea batatas in six directions region, Nanjing as raw material, select fully ripe, smooth potato piece full, that be of moderate size to clean peeling; Section: can be block-shaped according to potato when section, slitting or garden sheet, and suitably finishing, then drop into protecting in look and hardening bath of having prepared and soak 10 hours.The best proportioning of protecting look and hardening bath is 0.3% citric acid, 0.2% sodium hydrogensulfite, 0.2% calcium chloride, 1% honey; Rinse: will pull out through protecting the French fries (sheet) that look and hardening bath handle well. rinse for several times with clear water, do not stay low-priced liquid, in order to avoid there is Maillard reaction when candy; Candy: to adopt three times candy method, 35% liquid glucose preparing, add people's 30% lemon camphor tree acid adjust pH to 2.0-3.0, after liquid glucose boils. the potato chips of handling well are fallen after people adding a cover boils, then open wide to cover and boil ten minutes, when boiling, we must add 1% honey, after candy, potato chips be placed on to protect in look and hardening bath and soak 6 hours, according to this method candy the 2nd time, the 3rd time again, sugar concentration is upgraded to 55%, 65% successively, finally sugar is soaked to 1 times of time lengthening; Baking: the French fries (sheet) after sugar is soaked are pulled out. drain liquid glucose, be evenly placed on bamboo mat, at 60-65 ℃, toast 8-10 hour, centre stirs-and inferior, be dried to potato piece tack-free. water content is 18% left and right vanning; Packing: the potato having dried is removed to the fritter of chip and not moulding late afternoon, packed in food bag and pack.
The six directions potato dried meat of the inventive method processing, color, smell and taste are feared good, nutritious.Process raw material extensively, cost is low to be examined, and is in great demand in market, and economic benefit is high, is particularly suitable for home processing.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in detail.
Embodiment: select materials: the Ipomoea batatas of producing take Ye Shan town, Liuhe District, Nanjing, as raw material, selects fully ripe, smooth potato piece full, that be of moderate size to clean peeling; Section: can be block-shaped according to potato when section, slitting or garden sheet, and suitably finishing, then drop into protecting in look and hardening bath of having prepared and soak 10 hours.The best proportioning of protecting look and hardening bath is 0.3% citric acid, 0.2% sodium hydrogensulfite, 0.2% calcium chloride, 1% honey; Rinse: will pull out through protecting the French fries (sheet) that look and hardening bath handle well. rinse for several times with clear water, do not stay low-priced liquid, in order to avoid there is Maillard reaction when candy; Candy: to adopt three times candy method, 35% liquid glucose preparing, add people's 30% lemon camphor tree acid adjust pH to 2.0-3.0, after liquid glucose boils. the potato chips of handling well are fallen after people adding a cover boils, then open wide to cover and boil ten minutes, when boiling, we must add 1% honey, after candy, potato chips be placed on to protect in look and hardening bath and soak 6 hours, according to this method candy the 2nd time, the 3rd time again, sugar concentration is upgraded to 55%, 65% successively, finally sugar is soaked to 1 times of time lengthening; Baking: the French fries (sheet) after sugar is soaked are pulled out. drain liquid glucose, be evenly placed on bamboo mat, at 60-65 ℃, toast 8-10 hour, centre stirs-and inferior, be dried to potato piece tack-free. water content is 18% left and right vanning; Packing: the potato having dried is removed to the fritter of chip and not moulding late afternoon, packed in food bag and pack.
Claims (1)
1. a processing method for preserved sweet potato, is characterized in that the Ipomoea batatas of selecting materials in six directions region, Nanjing is as raw material, selects fully ripe, smooth potato piece full, that be of moderate size to clean peeling; Section: can be block-shaped according to potato when section, slitting or garden sheet, and suitably finishing, then drop into protecting in look and hardening bath of having prepared and soak 10 hours; The best proportioning of protecting look and hardening bath is 0.3% citric acid, 0.2% sodium hydrogensulfite, 0.2% calcium chloride, 1% honey; Rinse: will pull out through protecting the French fries (sheet) that look and hardening bath handle well. rinse for several times with clear water, do not stay low-priced liquid, in order to avoid there is Maillard reaction when candy; Candy: to adopt three times candy method, 35% liquid glucose preparing, add people's 30% lemon camphor tree acid adjust pH to 2.0-3.0, after liquid glucose boils. the potato chips of handling well are fallen after people adding a cover boils, then open wide to cover and boil ten minutes, when boiling, we must add 1% honey, after candy, potato chips be placed on to protect in look and hardening bath and soak 6 hours, according to this method candy the 2nd time, the 3rd time again, sugar concentration is upgraded to 55%, 65% successively, finally sugar is soaked to 1 times of time lengthening; Baking: the French fries (sheet) after sugar is soaked are pulled out. drain liquid glucose, be evenly placed on bamboo mat, at 60-65 ℃, toast 8-10 hour, centre stirs-and inferior, be dried to potato piece tack-free. water content is 18% left and right vanning; Packing: the potato having dried is removed to the fritter of chip and not moulding late afternoon, packed in food bag and pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210414256.8A CN103766564A (en) | 2012-10-26 | 2012-10-26 | Processing method of preserved sweet potatoes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210414256.8A CN103766564A (en) | 2012-10-26 | 2012-10-26 | Processing method of preserved sweet potatoes |
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| CN103766564A true CN103766564A (en) | 2014-05-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210414256.8A Pending CN103766564A (en) | 2012-10-26 | 2012-10-26 | Processing method of preserved sweet potatoes |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172027A (en) * | 2014-09-03 | 2014-12-03 | 禹州市紫烨红食品有限公司 | Automatic production technology for preserved sweet potato |
| CN104322850A (en) * | 2014-10-21 | 2015-02-04 | 夏华 | Preparation method of nutritive and health care preserved sweet potatoes |
| CN105053465A (en) * | 2015-08-10 | 2015-11-18 | 赵慧 | Making method of preserved golden-silk sweet potatoes |
| CN106070981A (en) * | 2016-06-17 | 2016-11-09 | 黄冈职业技术学院 | The production method of red heart potato son's preserved fruit, its mixed solution and preparation method thereof |
| CN107927294A (en) * | 2017-11-16 | 2018-04-20 | 东兴市红家宝电子商务有限公司 | The preparation method of celery preserved sweet potato |
| CN118058376A (en) * | 2024-04-17 | 2024-05-24 | 吉林省养易多科技有限公司 | Two-way solid-state fermentation ginseng sweet potato preserved fruit with ganoderma lucidum and preparation method thereof |
-
2012
- 2012-10-26 CN CN201210414256.8A patent/CN103766564A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172027A (en) * | 2014-09-03 | 2014-12-03 | 禹州市紫烨红食品有限公司 | Automatic production technology for preserved sweet potato |
| CN104322850A (en) * | 2014-10-21 | 2015-02-04 | 夏华 | Preparation method of nutritive and health care preserved sweet potatoes |
| CN105053465A (en) * | 2015-08-10 | 2015-11-18 | 赵慧 | Making method of preserved golden-silk sweet potatoes |
| CN106070981A (en) * | 2016-06-17 | 2016-11-09 | 黄冈职业技术学院 | The production method of red heart potato son's preserved fruit, its mixed solution and preparation method thereof |
| CN107927294A (en) * | 2017-11-16 | 2018-04-20 | 东兴市红家宝电子商务有限公司 | The preparation method of celery preserved sweet potato |
| CN118058376A (en) * | 2024-04-17 | 2024-05-24 | 吉林省养易多科技有限公司 | Two-way solid-state fermentation ginseng sweet potato preserved fruit with ganoderma lucidum and preparation method thereof |
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Application publication date: 20140507 |