CN103815311A - 一种番薯薯条制作方法 - Google Patents
一种番薯薯条制作方法 Download PDFInfo
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- CN103815311A CN103815311A CN201310682131.8A CN201310682131A CN103815311A CN 103815311 A CN103815311 A CN 103815311A CN 201310682131 A CN201310682131 A CN 201310682131A CN 103815311 A CN103815311 A CN 103815311A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 38
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 4
- 230000018044 dehydration Effects 0.000 claims abstract description 4
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 4
- 201000010099 disease Diseases 0.000 claims abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 235000012020 french fries Nutrition 0.000 claims description 28
- 230000029087 digestion Effects 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 4
- 229920002472 Starch Polymers 0.000 abstract description 4
- 229930003427 Vitamin E Natural products 0.000 abstract description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 4
- 235000001727 glucose Nutrition 0.000 abstract description 4
- 239000008103 glucose Substances 0.000 abstract description 4
- 230000006651 lactation Effects 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 235000019698 starch Nutrition 0.000 abstract description 4
- 239000008107 starch Substances 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 238000005728 strengthening Methods 0.000 abstract description 4
- 229940046009 vitamin E Drugs 0.000 abstract description 4
- 235000019165 vitamin E Nutrition 0.000 abstract description 4
- 239000011709 vitamin E Substances 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 3
- 241000238631 Hexapoda Species 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000003014 reinforcing effect Effects 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 238000012423 maintenance Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000001808 Ceanothus spinosus Nutrition 0.000 description 1
- 241001264786 Ceanothus spinosus Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- 244000010262 apichu Species 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明提供了一种番薯薯条制作方法,按下述步骤制备而成:一种番薯薯条制作方法,其步骤如下:(1)原料选择:选取糖,蜂蜜,水,番薯应无霉变、无腐烂、无病虫害的番薯备用;(2)原料处理:将取好的番薯洗好,去皮,切成薯条,番薯薯条长度为5-7cm,宽度为0.8-1.2cm;(3)蒸煮时间:将上述材料放入锅内煮45-70分钟;(4)脱水:将煮好的薯条捞出,并烘干;(5)包装:将烘干后的薯条消毒,包装在真空袋内,即可得成品;本发明产品制作工艺简单,易存放,本发明非油炸食用更健康,且储存时间长,番薯具有天然保健食品,含维生素E,淀粉和葡萄糖。有健脾胃,补虚乏,益气力,强贤阴,通乳汁,养颜美容之功效。
Description
技术领域
本发明涉及一种食品的制作方法,尤其涉及一种番薯薯条制作方法。
背景技术
番薯,又名地瓜,红薯。其有甜薯、粉薯、黄心薯、红心薯等多种品种。按皮色又有白皮和红皮之分。番薯是一种理想的天然保健食品,含维生素E,淀粉和葡萄糖。有健脾胃,补虚乏,益气力,强贤阴,通乳汁,养颜美容之功效,可治腹泻、消渴、夜盲、湿热黄疸,尤其是便秘,更是有独到的疗效。
发明内容
本发明要解决的技术问题是提一种番薯薯条制作方法,其具有制作方法简单,风味独特。
一种番薯薯条制作方法,其步骤如下:
(1)原料选择:
选取糖,蜂蜜,水,番薯应无霉变、无腐烂、无病虫害的番薯备用;
(2)原料处理:
将取好的番薯洗好,去皮,切成薯条,番薯薯条长度为5-7cm,宽度为0.8-1.2cm;
(3)蒸煮时间:
将上述材料放入锅内煮45-70分钟;
(4)脱水:
将煮好的薯条捞出,并烘干;
(5)包装:
将烘干后的薯条消毒,包装在真空袋内,即可得成品。
所述糖,蜂蜜,水和番薯的比例为3:1:2:4。
所述(2)薯条长度为7cm,所述薯条宽度为1cm。
所述(3)蒸煮时间为60分钟为最佳。
本发明有益效果为:本发明产品制作工艺简单,易存放,本发明非油炸食用更健康,且储存时间长,番薯具有天然保健食品,含维生素E,淀粉和葡萄糖。有健脾胃,补虚乏,益气力,强贤阴,通乳汁,养颜美容之功效。
具体实施方式
本发明提供了一种番薯薯条制作方法,按下述步骤制备而成:
一种番薯薯条制作方法,其步骤如下:
(1)原料选择:
选取糖,蜂蜜,水,番薯应无霉变、无腐烂、无病虫害的番薯备用;
(2)原料处理:
将取好的番薯洗好,去皮,切成薯条,番薯薯条长度为5-7cm,宽度为0.8-1.2cm;
(3)蒸煮时间:
将上述材料放入锅内煮45-70分钟;
(4)脱水:
将煮好的薯条捞出,并烘干;
(5)包装:
将烘干后的薯条消毒,包装在真空袋内,即可得成品。
所述糖,蜂蜜,水和番薯的比例为3:1:2:4。
所述(2)薯条长度为7cm,所述薯条宽度为1cm。
所述(3)蒸煮时间为60分钟为最佳。
本发明产品制作工艺简单,易存放,本发明非油炸食用更健康,且储存时间长,番薯具有天然保健食品,含维生素E,淀粉和葡萄糖。有健脾胃,补虚乏,益气力,强贤阴,通乳汁,养颜美容之功效。
Claims (4)
1.一种番薯薯条制作方法,其特征在于,其步骤如下:
(1)原料选择:
选取糖,蜂蜜,水,番薯应无霉变、无腐烂、无病虫害的番薯备用;
(2)原料处理:
将取好的番薯洗好,去皮,切成薯条,番薯薯条长度为5-7cm,宽度为0.8-1.2cm;
(3)蒸煮时间:
将上述材料放入锅内煮45-70分钟;
(4)脱水:
将煮好的薯条捞出,并烘干;
(5)包装:
将烘干后的薯条消毒,包装在真空袋内,即可得成品。
2.根据权利要求1所述的一种番薯薯条制作方法,其特征在于所述糖,蜂蜜,水和番薯的比例为3:1:2:4。
3.根据权利要求1所述的一种番薯薯条制作方法,其特征在于所述(2)薯条长度为7cm,所述薯条宽度为1cm。
4.根据权利要求1所述的一种番薯薯条制作方法,其特征在于所述(3)蒸煮时间为60分钟为最佳。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105011060A (zh) * | 2015-08-30 | 2015-11-04 | 新田县恒丰粮油有限公司 | 一种红薯米的加工方法 |
CN106666558A (zh) * | 2017-02-14 | 2017-05-17 | 唐翔 | 一种生产薄荷番薯干的方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1669470A (zh) * | 2005-04-14 | 2005-09-21 | 何贤用 | 红薯全粉的加工方法 |
CN101049145A (zh) * | 2007-05-05 | 2007-10-10 | 张居德 | 蕃薯方便食品的制作方法 |
CN102028168A (zh) * | 2010-11-24 | 2011-04-27 | 浙江工业大学 | 一种即食红薯干的加工方法 |
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2013
- 2013-12-12 CN CN201310682131.8A patent/CN103815311A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1669470A (zh) * | 2005-04-14 | 2005-09-21 | 何贤用 | 红薯全粉的加工方法 |
CN101049145A (zh) * | 2007-05-05 | 2007-10-10 | 张居德 | 蕃薯方便食品的制作方法 |
CN102028168A (zh) * | 2010-11-24 | 2011-04-27 | 浙江工业大学 | 一种即食红薯干的加工方法 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105011060A (zh) * | 2015-08-30 | 2015-11-04 | 新田县恒丰粮油有限公司 | 一种红薯米的加工方法 |
CN105011060B (zh) * | 2015-08-30 | 2018-06-05 | 新田县恒丰粮油有限公司 | 一种红薯米的加工方法 |
CN106666558A (zh) * | 2017-02-14 | 2017-05-17 | 唐翔 | 一种生产薄荷番薯干的方法 |
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