CN104041774A - Low-temperature-baked Chinese yam crispy slice - Google Patents
Low-temperature-baked Chinese yam crispy slice Download PDFInfo
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- CN104041774A CN104041774A CN201310076189.8A CN201310076189A CN104041774A CN 104041774 A CN104041774 A CN 104041774A CN 201310076189 A CN201310076189 A CN 201310076189A CN 104041774 A CN104041774 A CN 104041774A
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- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 237
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 237
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 237
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 237
- 235000019640 taste Nutrition 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 20
- 230000008569 process Effects 0.000 claims abstract description 18
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 238000003825 pressing Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract 4
- 238000005520 cutting process Methods 0.000 claims abstract 3
- 239000000203 mixture Substances 0.000 claims description 44
- 239000000796 flavoring agent Substances 0.000 claims description 23
- 235000019634 flavors Nutrition 0.000 claims description 23
- 239000000843 powder Substances 0.000 claims description 17
- 238000009835 boiling Methods 0.000 claims description 16
- 238000001723 curing Methods 0.000 claims description 16
- 150000003839 salts Chemical group 0.000 claims description 16
- 238000013035 low temperature curing Methods 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 4
- 244000141353 Prunus domestica Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000003905 agrochemical Substances 0.000 claims description 4
- 244000005700 microbiome Species 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 2
- 235000021487 ready-to-eat food Nutrition 0.000 claims description 2
- 238000009826 distribution Methods 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000002360 preparation method Methods 0.000 abstract description 4
- 238000002560 therapeutic procedure Methods 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract 3
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 10
- 210000003734 kidney Anatomy 0.000 description 4
- 210000004072 lung Anatomy 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000033764 rhythmic process Effects 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- 230000001142 anti-diarrhea Effects 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000003014 reinforcing effect Effects 0.000 description 3
- 239000004576 sand Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000013606 potato chips Nutrition 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 230000035900 sweating Effects 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003245 coal Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Classifications
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- 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
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses low-temperature-baked Chinese yam crispy slices. A preparation method includes steps of washing and peeling selected Chinese yams, steaming the peeled Chinese yams in a steaming pot with a steaming time being 20-60 minutes, taking out the steamed Chinese yams, adding some water with mixing and stirring through a machine or a manual operation, carrying out a pressing process to obtain a Chinese yam mud, flavoring the Chinese yam mud into a required taste according to a market demand, pressing the flavored Chinese yam mud, cutting the pressed Chinese yam mud into Chinese yam mud slices in different specifications and baking the Chinese yam mud slices through a low-temperature baking device to obtain the Chinese yam crispy slices. During the baking process, a baking temperature remains in a constant temperature range from 50 DEG C to 280 DEG C, a baking time ranges from 10-300 minutes and a water content of baked Chinese yam crispy slices is not more than 20%. The Chinese yam crispy slices, which are baked at low temperature through more than ten, but less than twenty processes, have various tastes for selection. The Chinese yam crispy slices, after a sterilization process, are packaged into bags according to different tastes or required weights. The Chinese yam crispy slices are an instant food which has dietary therapy effects.
Description
Technical field
The present invention relates to a kind of food, the Chinese yam crisp that especially a kind of low temperature cures.
Background technology
Chinese yam profile is elongated cylindric, has drab crust, and has some assorted palpuses.Chinese yam nature and flavor are sweet flat, and taste is sweet, and property is gentle, returns lung, spleen, kidney three warps, and main effect is tonifying spleen antidiarrheal, supports lung relieve coughing, the benefit of reinforcing the kidney essence, and yin-nourishing is quenched the thirst, consumptive disease is quenched one's thirst.The traditional Chinese medical science thinks, Chinese yam is rich in 18 seed amino acids and more than 10 and plants trace element and other mineral matters, and Chinese yam property is sweet flat, nontoxic, and it has reinforcing spleen and kidney, supports effect of lung, antidiarrheal, arrest sweating, is well nourish " food medicine ".
Edible taking Chinese yam section, dry yam slice, yam flour, Succus Rhizoma Dioscoreae as main existing Chinese yam, but the edible of Chinese yam is mainly confined on dining table, lack the leisure food of instant instant, the particularly potato chips of the making taking Chinese yam as raw material or the market vacancy, to this, the Chinese yam potato chips of exploitation instant are significant.
Summary of the invention
The object of this invention is to provide the Chinese yam crisp that a kind of low temperature manufacturing by low temperature baking device cures, Chinese yam is all selected from original producton location, tens procedures such as process screening, cleaning, peeling, boiling, compacting, taste modulation, compressing tablet, low temperature cure, sterilization, packaging, Chinese yam crisp retains the nutrition of Chinese yam completely, instant, various tastes, mouthfeel are good.
Low temperature cures and refers to that low temperature baking device is curing the rhythm of making processing to raw material, the firepower using, curing the middle dehydration phase, cure, urge quick-fried, the rhythm that each valency section is used according to speciality, the water content etc. of raw material and the person's of curing understanding, because the different rhythm (control of intensification rhythm, firepower, exhaust) that cures has different effects, also can say fast stir-fry and slow stir-fry, because the very fast stir-fry of temperature is lower, the length of also drawing on the time is a little, organism maintains active temperature can not exceed 60 DEG C, and it can be that food is slowly ripe more abundant that low temperature cures.The low temperature technology of curing is to utilize coal, electricity, burning gases, solar energy, steam, the heat of the generations such as microwave is thermal source, pyrotoxin will remain on the temperature of constant temperature by radiator in vacuum tank, temperature control scope is between 50 DEG C-300 DEG C, the precision of temperature is by the determine precision of temperature control table, rely on vacuum principle to process and cure Chinese yam crisp, under the state of vacuum the moisture of Chinese yam crisp be dried be about≤20%, mouthfeel is more crisp, it is the technical skill that the prototype structure of Chinese yam shortening presents naturally, Chinese yam consistency, keep nutritional labeling and the original local flavor of Chinese yam.
The Chinese yam crisp preparation method that low temperature cures, comprises the following steps:
(1), selecting the Chinese yam in original producton location is raw material; Selected free from insect pests, without going rotten, never degenerate, pure Chinese yam is raw material.
(2), by clean the Chinese yam of choosing, peeling, boiling; 1, remove the fibrous root of Chinese yam, clean out earth, the grains of sand on Chinese yam surface; 2, wash residual earth, the residual attached agricultural chemicals of microorganism and surface above Chinese yam with clear water, Chinese yam reaches its clean degree; 3, the Chinese yam machine after cleaning or craft are removed to Chinese yam crust, and root eye, the spot of the Chinese yam that prunes away; 4, by Chinese yam boiling in steamer of peeling, digestion time according to raw material number, size determines, is generally 30-50 minutes, reaches Chinese yam shortening, softening object; 5, the enzymatic activity of the process high temperature of boiling Chinese yam in can passivation Chinese yam, be also the process to Chinese yam high temperature sterilization.
(3), with machine or manual Chinese yam ripe boiling is taken out and adds a little water or flour carries out mix and blend, is suppressed into Chinese yam mud; The blend proportion of Chinese yam mud: 85-90 parts of ripe Chinese yams, water is that 10-15 parts, flour are 0-35 parts.
(4), the Chinese yam mud suppressing being carried out to taste modulates tasty;
?1, original flavor is not salt adding of Chinese yam mud, or adds a little salt processing and fabricating, the Chinese yam mud and the salt that suppress are stirred, and the blend proportion of original-taste Chinese yam mud: 85-100 parts, Chinese yam mud, 0-15 parts of salt;
2, flavor of hot is that the Chinese yam mud suppressing and spicy powder are stirred, the blend proportion of flavor of hot Chinese yam mud: 85-98 parts, Chinese yam mud, 2-15 parts, spicy powder;
3, sour-sweet local flavor is that the Chinese yam mud suppressing and sour-sweet powder are stirred; The blend proportion of sour-sweet local flavor Chinese yam mud: 85-98 parts, Chinese yam mud, 2-15 parts, sour-sweet powder;
4,, according to market demand taste, Chinese yam mud can be modulated into needed taste.
5, according to market demand taste, Chinese yam mud is added to a little powder faces, flavouring, mix and blend is modulated into needed taste products; The blend proportion of Chinese yam mud: 35-65 parts of Chinese yams, water is that 10-25 parts, flour are 0-35 parts;
(5), with machine or craft, the Chinese yam mud that modulates taste is pressed into Chinese yam slice; 1, it is 0.5-5 millimeters with the sheet thin and thick of machine or the manual Chinese yam slice that Chinese yam mud is pressed into; 2,, with machine or manual the Chinese yam slice pressing is cut to Chinese yam mud square plate, the sheet width of the Chinese yam slice being cut into is that 5-10 millimeters, length are 10-50 millimeters; 3, with machine or craft, the Chinese yam slice pressing is cut to Chinese yam mud circular piece, the sheet diameter length of the Chinese yam mud circular piece being cut into is 10-100 millimeters.
(6), Chinese yam slice baking device that compacting is cut makes and is processed into Chinese yam crisp, in Chinese yam crisp process, stoving temperature keeps between 50-280 DEG C of constant temperature, the time of curing is 10-300 minutes.1, Chinese yam slice cures the close primary colors of color of the Chinese yam crisp of generation between 50-60 DEG C of temperature, presents comparatively bright color, and it is little that organism maintains activity change; Curing process time is 150-300 minutes; Water content≤20% of the Chinese yam crisp after curing; 2, Chinese yam slice cures the Chinese yam crisp of generation between 60-175 DEG C of temperature; Curing process time is 30-100 minutes, water content≤20% of the Chinese yam crisp after curing; 3, Chinese yam slice cures the Chinese yam crisp of generation between 175-280 DEG C of temperature; Curing process time is 10-30 minutes, water content≤20% of the Chinese yam crisp after curing.
(7), Chinese yam crisp that the low temperature after sterilization is cured is according to taste difference, weight requirement, packaging respectively.
Tool of the present invention has the following advantages:
The Chinese yam crisp that low temperature of the present invention cures can directly eat; Chinese yam is cured tens procedures such as making, sterilization, packaging through screening, cleaning, peeling, boiling, taste modulation, compacting, compressing tablet, low temperature, the Chinese yam crisp of made can keep former perfume (or spice), the nutrition of Chinese yam, it keeps nutritional labeling and the original local flavor of Chinese yam, there is effect of reinforcing spleen and kidney, foster lung, antidiarrheal, arrest sweating, significantly improve the nutrient content of Chinese yam, can be directly edible for a long time, the Chinese yam crisp that low temperature cures is a kind of ready-to-eat food that has food therapy effect, and various tastes can be selected; The thorough long shelf-life of its sterilization is fully natural green health food.
Detailed description of the invention
The Chinese yam crisp that embodiment 1, a kind of low temperature cure, preparation method comprises as follows:
(1), selecting the Chinese yam in original producton location is raw material; Selected free from insect pests, without going rotten, never degenerate, pure Chinese yam is raw material.
(2), by clean the Chinese yam of choosing, peeling, boiling; 1, remove the fibrous root of Chinese yam, clean out earth, the grains of sand on Chinese yam surface; 2, wash residual earth, the residual attached agricultural chemicals of microorganism and surface above Chinese yam with clear water, Chinese yam reaches its clean degree; 3, the Chinese yam machine after cleaning or craft are removed to Chinese yam crust, and root eye, the spot of the Chinese yam that prunes away; 4, by the boiling 50 minutes in steamer of the Chinese yam of peeling; ;
(3), add a little water mix and blends, be suppressed into Chinese yam mud with machine or manual Chinese yam ripe boiling is taken out; The blend proportion of Chinese yam mud: 90 parts of ripe Chinese yams, water is 10 parts;
(4), the Chinese yam mud suppressing being carried out to taste modulates tasty;
?1, original flavor is not salt adding of Chinese yam mud, or adds a little salt processing and fabricating, and the Chinese yam mud and the salt that suppress stirred; The blend proportion of original-taste Chinese yam mud: 99 parts, Chinese yam mud, salt is 1 part;
2, flavor of hot is that the Chinese yam mud suppressing and spicy powder are stirred; The blend proportion of flavor of hot Chinese yam mud: 98 parts, Chinese yam mud, spicy powder is 2 parts;
3, sour-sweet local flavor is that the Chinese yam mud suppressing and sour-sweet powder are stirred, the blend proportion of sour-sweet local flavor Chinese yam mud: 98 parts, Chinese yam mud, and sour-sweet powder is 2 parts;
4,, according to market demand taste, Chinese yam mud can be modulated into needed taste.
(5), with machine or craft, the Chinese yam mud that modulates taste is pressed into Chinese yam slice; 1, it is 2 millimeters with the sheet thin and thick of machine or the manual Chinese yam slice that Chinese yam mud is pressed into; 2,, with machine or manual the Chinese yam slice pressing is cut to Chinese yam mud square plate, the sheet width of the Chinese yam slice being cut into is that 6 millimeters, sheet length are 30 millimeters; 3, with machine or craft, the Chinese yam slice pressing is cut to Chinese yam mud circular piece, the sheet diameter length of the Chinese yam mud circular piece being cut into is 45 millimeters.
(6), Chinese yam slice baking device that compacting is cut makes and is processed into Chinese yam crisp, in Chinese yam crisp process, stoving temperature keeps 175 DEG C of constant temperature, the time of curing is 50 minutes, water content≤20% of the Chinese yam crisp after curing.
(7), Chinese yam crisp that the low temperature after sterilization is cured is according to taste difference, weight requirement, packaging respectively.
The Chinese yam crisp that embodiment 2, a kind of low temperature cure, preparation method comprises as follows:
(1), selecting the Chinese yam in original producton location is raw material; Selected free from insect pests, without going rotten, never degenerate, pure Chinese yam is raw material.
(2), by clean the Chinese yam of choosing, peeling, boiling; 1, remove the fibrous root of Chinese yam, clean out earth, the grains of sand on Chinese yam surface; 2, wash residual earth, the residual attached agricultural chemicals of microorganism and surface above Chinese yam with clear water, Chinese yam reaches its clean degree; 3, the Chinese yam machine after cleaning or craft are removed to Chinese yam crust, and root eye, the spot of the Chinese yam that prunes away; 4, by the boiling 50 minutes in steamer of the Chinese yam of peeling; ;
(3), add a little water, flour mix and blend, be suppressed into Chinese yam mud with machine or manual Chinese yam ripe boiling is taken out; The blend proportion of Chinese yam mud: 65 parts of ripe Chinese yams, water is that 20 parts, flour are 15 parts;
(4), the Chinese yam mud suppressing being carried out to taste modulates tasty;
?1, original flavor is not salt adding of Chinese yam mud, or adds a little salt processing and fabricating, the Chinese yam mud and the salt that suppress are stirred, and the blend proportion of original-taste Chinese yam mud: 99 parts, Chinese yam mud, salt is 1 part;
2, flavor of hot is that the Chinese yam mud suppressing and spicy powder are stirred, the blend proportion of flavor of hot Chinese yam mud: 98 parts, Chinese yam mud, and spicy powder is 2 parts;
3, sour-sweet local flavor is that the Chinese yam mud suppressing and sour-sweet powder are stirred, the blend proportion of sour-sweet local flavor Chinese yam mud: 98 parts, Chinese yam mud, and sour-sweet powder is 2 parts;
4,, according to market demand taste, Chinese yam mud can be modulated into needed taste.
(5), with machine or craft, the Chinese yam mud that modulates taste is pressed into Chinese yam slice; 1, it is 2 millimeters with the sheet thin and thick that Chinese yam mud is pressed to Chinese yam slice by machine or craft; 2,, by machine or the manual Chinese yam mud square plate that the Chinese yam slice pressing is cut into, the sheet width of the Chinese yam mud square plate being cut into is that 6 millimeters, sheet length are 30 millimeters; 3, with machine or craft, the Chinese yam slice pressing is cut to Chinese yam mud circular piece, the sheet diameter length of the Chinese yam mud circular piece being cut into is 45 millimeters.
(6), Chinese yam slice baking device that compacting is cut makes and is processed into Chinese yam crisp, in Chinese yam crisp process, stoving temperature keeps 175 DEG C of constant temperature, the time of curing is 50 minutes, water content≤20% of the Chinese yam crisp after curing.
(7), Chinese yam crisp that the low temperature after sterilization is cured is according to taste difference, weight requirement, packaging respectively.
Claims (8)
1. the Chinese yam crisp that low temperature cures, is characterized in that: manufacture craft is (1), the Chinese yam screening of choosing, cleaning, peeling, boiling, compacting, taste are modulated, cut into slices; (2), the Chinese yam slice low temperature baking device processing cutting is made into Chinese yam crisp; (3) by disinfection equipment, Chinese yam crisp is carried out to sterilization processing; (4), by the Chinese yam crisp after sterilization processing according to taste difference, weight requirement, bag distribution packaging.
2. the Chinese yam crisp that a kind of low temperature according to claim 1 cures, is characterized in that: by selected free from insect pests, without going rotten, stay-in-grade Chinese yam is cleaned, peeling, boiling; (1), wash residual earth above Chinese yam, the residual attached agricultural chemicals of microorganism and surface with clear water, Chinese yam reaches its clean degree; (2), by the Chinese yam machine after cleaning or manual remove Chinese yam crust, and root eye, the spot of the Chinese yam that prunes away; (3), by Chinese yam boiling in steamer of peeling, digestion time 30-60 minutes.
3. the Chinese yam crisp that a kind of low temperature according to claim 1 cures, is characterized in that: with machine or manual Chinese yam ripe boiling, that feel like jelly is taken out, add a little water, flour carries out mix and blend, is suppressed into Chinese yam mud; (1), ripe Chinese yam adds a little flour, water mix and blend, press process and is made into Chinese yam mud; The blend proportion of Chinese yam mud: 35-65 parts of ripe Chinese yams, water is that 15-35 parts, flour are 15-35 parts; (2), Chinese yam adds water mix and blend, press process to be made into Chinese yam mud; The blend proportion of Chinese yam mud: 75-90 parts of ripe Chinese yams, water is 10-25 parts.
4. the Chinese yam crisp that a kind of low temperature according to claim 1 cures, is characterized in that: it is tasty that the Chinese yam mud that mix and blend is suppressed carries out taste modulation;
(1), original flavor is not salt adding of Chinese yam mud, or adds a little salt processing and fabricating, Chinese yam mud and salt that mix and blend is suppressed stir, the blend proportion of original-taste Chinese yam mud: 85-100 parts, Chinese yam mud, 0-15 parts of salt;
(2), flavor of hot is that Chinese yam mud and spicy powder that mix and blend is suppressed stir, the blend proportion of flavor of hot Chinese yam mud: 85-98 parts, Chinese yam mud, 2-15 parts, spicy powder;
(3), sour-sweet local flavor is that Chinese yam mud and sour-sweet powder that mix and blend is suppressed stir, the blend proportion of sour-sweet local flavor Chinese yam mud: 85-98 parts, Chinese yam mud, 2-15 parts, sour-sweet powder;
(4), according to market demand taste, the Chinese yam mud that mix and blend can be suppressed is modulated into needed taste.
5. the Chinese yam crisp that a kind of low temperature according to claim 1 cures, is characterized in that: the Chinese yam slice that is pressed into needed sheet with machine or the manual Chinese yam mud that mix and blend is modulated to taste; (1) it is, 0.5-5 millimeters with the sheet thin and thick of machine or the manual Chinese yam slice that Chinese yam mud is pressed into; (2), by machine or the manual Chinese yam mud square plate that the Chinese yam slice pressing is cut to square sheet, the sheet width of the Chinese yam slice being cut into is that 5-50 millimeters, length are 10-60 millimeters; (3), by machine or the manual Chinese yam mud circular piece that the Chinese yam slice pressing is cut to round sheet, the sheet diameter length of the Chinese yam mud circular piece being cut into is 10-100 millimeters.
6. the Chinese yam crisp that a kind of low temperature according to claim 1 cures, is characterized in that: the Chinese yam slice baking device cutting is made and is processed into Chinese yam crisp; (1), in Chinese yam crisp process, stoving temperature keeps between 50-280 DEG C of constant temperature; (2), the Chinese yam crisp processing time of curing is 10-300 minutes; (3), cure water content≤20% of the Chinese yam crisp processing.
7. the Chinese yam crisp that a kind of low temperature according to claim 1 cures, is characterized in that: the process equipment that cures that making low temperature is baked and banked up with earth Chinese yam crisp is the baking device that has pyrotoxin.
8. the Chinese yam crisp that a kind of low temperature according to claim 1 cures, is characterized in that: the Chinese yam crisp that low temperature cures be can be directly edible ready-to-eat food, have various tastes can modulate production.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310076189.8A CN104041774A (en) | 2013-03-11 | 2013-03-11 | Low-temperature-baked Chinese yam crispy slice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310076189.8A CN104041774A (en) | 2013-03-11 | 2013-03-11 | Low-temperature-baked Chinese yam crispy slice |
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| CN104041774A true CN104041774A (en) | 2014-09-17 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410771A (en) * | 2015-12-14 | 2016-03-23 | 天全县西蜀雅禾生态农业开发有限公司 | Yam leisure food and production technology thereof |
| CN110679626A (en) * | 2019-10-25 | 2020-01-14 | 白海德 | Preparation method of digestion-assisting Chinese yam cake |
-
2013
- 2013-03-11 CN CN201310076189.8A patent/CN104041774A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410771A (en) * | 2015-12-14 | 2016-03-23 | 天全县西蜀雅禾生态农业开发有限公司 | Yam leisure food and production technology thereof |
| CN110679626A (en) * | 2019-10-25 | 2020-01-14 | 白海德 | Preparation method of digestion-assisting Chinese yam cake |
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Application publication date: 20140917 |