CN104336563A - Method for producing fried sweet potato blocks - Google Patents
Method for producing fried sweet potato blocks Download PDFInfo
- Publication number
- CN104336563A CN104336563A CN201310333340.1A CN201310333340A CN104336563A CN 104336563 A CN104336563 A CN 104336563A CN 201310333340 A CN201310333340 A CN 201310333340A CN 104336563 A CN104336563 A CN 104336563A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- ipomoea batatas
- fried
- blocks
- fried sweet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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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
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a method for producing fried sweet potato blocks. The purpose is to provide a method for producing a snack food: fried sweet potato blocks (diced sweet potato). Fresh sweet potato is used as the raw material, and the working procedures include selecting of raw material, cleaning and peeling, cutting into blocks, color protecting, blanching in boiling water, cooling, quick freezing, unfreezing, low-temperature oil frying, vacuum oil removing, adding of seasonings, and packaging. The special flavor and nutrition of sweet potato are maintained in the fried sweet potato blocks, the fried sweet potato blocks are ready-to-eat, taste crispy and melt in mouth, the fried sweet potato blocks are simple and elegant in color, increase appetite and have long preservation time, so that the fried sweet potato blocks are a distinctive green food. The method is suitable for home production and small-size business.
Description
Technical field:
The invention belongs to making and the processing method of food, especially a kind of preparation method of fried Ipomoea batatas block.
Background technology:
Ipomoea batatas (sweet potato), popular name sweet potato, sweet potato, pachyrhizus, sweet potato, belong to Convolvulaceae crop.Containing the nutriment that multiple human body needs in Ipomoea batatas, wherein the content of vitamin B1, B2 is higher than rice 6 times and 3 times respectively.Particularly Ipomoea batatas contains abundant lysine, and rice, flour exactly lack lysine.According to scientific research, eat Ipomoea batatas and people can not be made to get fat, contrary Ipomoea batatas or a kind of desirable diet food, have certain health-care effect.Along with the raising of people's living standard, Ipomoea batatas is processed to diversified leisure food.Common are sweet potato slices, sweet potato stripe, sweet potato cake, sweet potato shred etc., but these food great majority adopt high temperature process, or boil or explode or bake or decoct.Through the good food of Ipomoea batatas of high temperature process, often sallow, the original flavor of color and luster is lost, and also loses many nutritional labelings.Solve the shortcoming that these are common, the preparation method that a kind of fried Ipomoea batatas is newly new need be developed, make more Ensure Liquid, delicious food, safety, the health care of Ipomoea batatas fried food.
Summary of the invention:
Object of the present invention is just to provide the preparation method of the fried Ipomoea batatas block of a kind of new-type leisure food.
The present invention adopts fresh Ipomoea batatas to be raw material, through following manufacture craft:
1. select materials:
Reject non-serviceable bad Ipomoea batatas, clean peeling, be cut into a certain size potato block or potato fourth by knife, be placed in the salt solution being furnished with 0.6% and soak 3-10 minute, carry out color retention, drift pot 4-6 minute in the boiling water then entering about 100 DEG C, be placed in cold water, make it cooling.
2. cooled Ipomoea batatas block or Ipomoea batatas fourth are put into refrigerator or refrigerator-freezer carries out quick-frozen, take out when temperature approximately reaches-15 DEG C, then put into micro-wave oven and thaw.
3. by the Ipomoea batatas block that thaws or Ipomoea batatas fourth in closed container in the fried 0.5-1.5 hour of peanut oil of vacuumized conditions 70-120 DEG C.Air in closed container can use minipump extracting vacuum, is-0.070 ~-0.090Mpa by the vacuum of system, then in the de-oiling tank closed, carries out vacuum de-oiling, de-oiling time 10-30 minute.
4. the Ipomoea batatas block exploded or the Ipomoea batatas fourth packaging bags of sterilizing in advance, for increasing flavour of food products, can add condiment, as capsicum, catsup, strawberry jam etc. in Ipomoea batatas block or Ipomoea batatas fourth.
Through above process, Ipomoea batatas block or Ipomoea batatas fourth are finished product.
The invention belongs to a kind of preparation method of fried Ipomoea batatas block, object is to provide a kind of production leisure food fried Ipomoea batatas block (Ipomoea batatas fourth) method.The method adopts new fresh sweet potatoes to be raw material, and not busy food frying Ipomoea batatas block (potato fourth) of the body produced by this method, maintains local flavor and the nutrition of Ipomoea batatas uniqueness, instant bagged, crispy in taste, entrance slag, color and luster is simple and elegant, tempting appetite, fresh keeping time is long, is featured pollution-free food.The method is suitable for family manufacture and small-sized operation.
Detailed description of the invention:
The present invention adopts fresh Ipomoea batatas to be raw material, specifically implements manufacture craft:
1. select materials:
Reject non-serviceable bad Ipomoea batatas, clean peeling, be cut into a certain size potato block or potato fourth by knife, be placed in the salt solution being furnished with 0.6% and soak 3-10 minute, carry out color retention, drift pot 4-6 minute in the boiling water then entering about 100 DEG C, be placed in cold water, make it cooling.
2. cooled Ipomoea batatas block or Ipomoea batatas fourth are put into refrigerator or refrigerator-freezer carries out quick-frozen, take out when temperature approximately reaches-15 DEG C, then put into micro-wave oven and thaw.
3. by the Ipomoea batatas block that thaws or Ipomoea batatas fourth in closed container in the fried 0.5-1.5 hour of peanut oil of vacuumized conditions 70-120 DEG C.Air in closed container can use minipump extracting vacuum, is-0.070 ~-0.090Mpa by the vacuum of system, then in the de-oiling tank closed, carries out vacuum de-oiling, de-oiling time 10-30 minute.
4, the Ipomoea batatas block exploded or the Ipomoea batatas fourth packaging bags of sterilizing in advance, for increasing flavour of food products, can add condiment, as capsicum, catsup, strawberry jam etc. in Ipomoea batatas block or Ipomoea batatas fourth.
Through above process, Ipomoea batatas block or Ipomoea batatas fourth are finished product.
Specific embodiment of the invention is illustrated:
With Ipomoea batatas 500Kg by selecting materials, wash and earn peeling, be cut into the Ipomoea batatas block of 20 × 20mm size, be placed in that to be furnished with concentration be that the water of the citric acid colour protecting liquid of 0.5% soaked after 10 minutes, pot 5 minutes in the boiling water putting into about 100 DEG C, be placed in cold water and cool, then Ipomoea batatas block is put into refrigerator tray to send into refrigerator or refrigerator-freezer and carry out quick-frozen, take out when temperature reaches about-15 DEG C, then put into micro-wave oven to thaw, by the Ipomoea batatas block after thawing in the tank closed under the vacuum of-0.080Mpa with the oil of about 90 DEG C fried 1 hour, then vacuum de-oiling is carried out 15 minutes, the Ipomoea batatas block exploded adds capsicum, after the condiment such as jam, by the packaging bags of sterilizing in advance.
Claims (1)
1. a preparation method for fried Ipomoea batatas block, is characterized in that:
(1). the raw material making the use of fried Ipomoea batatas block consist of (according to % by weight): new fresh sweet potatoes 10%, peanut oil 50%, water 30%, salt 5%, jam or capsicum 5%.
(2). making step is: select materials, clean peeling, stripping and slicing, protect look, boiling water blanching, cooling, quick-frozen, thaw, low-temperature frying, vacuum de-oiling, interpolation condiment, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310333340.1A CN104336563A (en) | 2013-08-02 | 2013-08-02 | Method for producing fried sweet potato blocks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310333340.1A CN104336563A (en) | 2013-08-02 | 2013-08-02 | Method for producing fried sweet potato blocks |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104336563A true CN104336563A (en) | 2015-02-11 |
Family
ID=52493638
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310333340.1A Pending CN104336563A (en) | 2013-08-02 | 2013-08-02 | Method for producing fried sweet potato blocks |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104336563A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053914A (en) * | 2015-09-10 | 2015-11-18 | 武汉千汇德科技有限公司 | Crisp chip and preparation method thereof |
| CN106235253A (en) * | 2016-08-08 | 2016-12-21 | 广东佳焙食品股份有限公司 | A kind of western fast food French fries Chinese style Herba Alii fistulosi Flavor flavoring agent preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1387792A (en) * | 2002-06-13 | 2003-01-01 | 李东涛 | Production process of deep-fried potato chips |
| CN101406264A (en) * | 2008-11-20 | 2009-04-15 | 丁淑绿 | Fried pet foodstuff of aquatic product series and preparation method thereof |
| CN101480243A (en) * | 2009-01-20 | 2009-07-15 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for producing crisp slices of fruit and vegetable using technique of freezing-dewatering and puffing with differential pressure |
-
2013
- 2013-08-02 CN CN201310333340.1A patent/CN104336563A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1387792A (en) * | 2002-06-13 | 2003-01-01 | 李东涛 | Production process of deep-fried potato chips |
| CN101406264A (en) * | 2008-11-20 | 2009-04-15 | 丁淑绿 | Fried pet foodstuff of aquatic product series and preparation method thereof |
| CN101480243A (en) * | 2009-01-20 | 2009-07-15 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for producing crisp slices of fruit and vegetable using technique of freezing-dewatering and puffing with differential pressure |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053914A (en) * | 2015-09-10 | 2015-11-18 | 武汉千汇德科技有限公司 | Crisp chip and preparation method thereof |
| CN106235253A (en) * | 2016-08-08 | 2016-12-21 | 广东佳焙食品股份有限公司 | A kind of western fast food French fries Chinese style Herba Alii fistulosi Flavor flavoring agent preparation method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150211 |