CN105394654A - Method for preparing crispy dried sweet potatoes - Google Patents
Method for preparing crispy dried sweet potatoes Download PDFInfo
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- CN105394654A CN105394654A CN201510877985.0A CN201510877985A CN105394654A CN 105394654 A CN105394654 A CN 105394654A CN 201510877985 A CN201510877985 A CN 201510877985A CN 105394654 A CN105394654 A CN 105394654A
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- ipomoea batatas
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Abstract
The invention relates to a method for preparing crispy dried sweet potatoes and belongs to the technical field of agricultural product processing. According to the method, fresh white sweet potatoes which are free of worm damage, large in size, smooth in surface and easy to clean are adopted as the raw material, pretreatment including cleaning, peeling and slitting is conducted, then the sweet potatoes are cooked in a pot to be medium-well, transferred to an oven to be baked till surfaces become crispy, soaked with baijiu till the sweet potatoes become wet and soft, taken out, dried, placed in a vacuum fryer to be fried, subjected to centrifugation with a deoiling centrifuge, cooled and subjected to nitrogen-filled packing, and finally the crispy dried sweet potatoes which taste delicious, strong and pure and have a durable aftertaste are obtained.
Description
Technical field
The present invention relates to the preparation for processing that a kind of crisp fried sweet potato is dry, belong to technical field of agricultural product process.
Background technology
Ipomoea batatas has another name called sweet potato, sweet potato, sweet potato, yam, mountain potato, sweet potato etc., is Convolvulaceae annual plant.Ipomoea batatas is with a long history, has plantation in most of China area, and cultivated area is large, output is high, and resource is very abundant, is one of Chinese four generalized grain crops, Ipomoea batatas comprehensive utilization and Prospects of Deep Processing wide.
Ipomoea batatas has a lot of good name, as " life prolonging food ", " anticancer king ", occidentals praises that it is " the second bread ", and former Soviet Union scientist says that it is following " aerospace food ", it is " high-class healthy food " that France it is called it, and this is all because Ipomoea batatas has significant nutrition and health care effect.Sweet potato nutrient enriches, and Ipomoea batatas is rich in starch and soluble sugar, also containing inorganic salts such as protein, fat, multivitamin, amino acid (particularly lysine) and calcium, phosphorus, iron.
Ipomoea batatas is the food of integration of drinking and medicinal herbs, has special health care, and ancient Chinese just has the record to Ipomoea batatas food therapy health effect, and supplementary Amplifications of the Compendium of Materia Medica is recorded, and Ipomoea batatas can " bowl spares and blood, warm stomach, fertile the five internal organs ".The Compendium of Material Medica of Li Shizhen (1518-1593 A.D.) is recorded, effect that Ipomoea batatas has " qi-restoratives is weary; beneficial strength; strengthening the spleen and stomach; strong kidney yin ", modern study shows: Ipomoea batatas has Scavenging active oxygen, suppresses skin ageing, anti-cancer, suppression cholesterol, is of value to health of heart, prevention pulmonary emphysema, anti-diabetic, lose weight, the effect such as relax bowel.
Because Ipomoea batatas has special health care, Ipomoea batatas pharmacological action and food processing are combined, develop many kinds of potato foods in recent years, as sweet potato crisp slices, dried sweet potato, sweet potato beverage, preserved sweet potato, sweet potato yoghourt, Ipomoea batatas bread, sweet potato noodles, sweet potato sheet jelly, sweet potato steamed bread, sweet potato noodle, health sweet potato ice cream, Ipomoea batatas fruit beer etc.Ipomoea batatas also can be processed and be helped potato powder, Ultramicro-powder, granular powder, expanded potato powder, can be used in the food such as beverage, drinks, cake.
China's Ipomoea batatas aboundresources, but Ipomoea batatas moisture is high, is unfavorable for storage and transport.Therefore, deep processing is carried out to Ipomoea batatas, not only improves value-added content of product, and to enriching food variety, promote that the development of Ipomoea batatas industry is all significant.
Summary of the invention
The object of the present invention is to provide a kind of with fresh white chromaticness ground Ipomoea batatas for processing raw material, dry in the air through pretreatment of raw material, boiling, drying, immersion, wind, fried, de-oiling, after packaging and other steps, obtain palatable crisp, flavour is mellow, fragrance is pure, and the permanent crisp fried sweet potato of aftertaste is done.
In order to achieve the above object, the technical solution adopted in the present invention is:
(1) select materials: select free from insect pests, block is large, smooth surface is smooth and the fresh white chromaticness of easy cleaning ground Ipomoea batatas for processing raw material;
(2) process: utilized by the Ipomoea batatas chosen clear water to clean the impurity such as the silt on surface, then remove the peel and be cut into strip;
(3) boiling: the Ipomoea batatas after slitting is put in people's digester, boiling to 7 ~ 8 are ripe;
(4) dry: in hot air drier, till the clear and melodious sound sent when steamed Ipomoea batatas is dried to and takes off;
(5) soak: the one times of dilution dried Ipomoea batatas being placed in the edible distillate spirit of 60 degree, soak 40 ~ 60min, to basic maceration, substantially wet by bubble viewed from section, center loses drying;
(6) wind dries in the air: soak suitable after, drain away the water, spread out and dry in the air in the shady and cool environment of gravity-flow ventilation, dry in the air 10 ~ 16h, to moisture and ethanol diffusion evenly;
(7) fried: the potato that wind dries well is dry is placed in Vacuum frying machine, oil temperature 90 ~ 120 DEG C, fried 20 ~ 30min;
(8) oil is got rid of: the potato after fried is dry carries out centrifugal oil swirling about 1 ~ 3min with getting rid of oil machine, and the oil on dried sweet potato surface is purified;
(9) cool, pack: after cooling, after adopting nitrogen-filled packaging technology to pack, be finished product.
Tool of the present invention has the following advantages:
The present invention with the Ipomoea batatas on fresh white chromaticness ground for processing raw material, palatable crisp, flavour is mellow, and fragrance is pure, and the permanent crisp fried sweet potato of aftertaste is done; Simultaneously sufficient in conjunction with China's sweet potato material, with low cost, be easy to the feature of storing, there is good economic benefit prospect.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
embodiment 1
(1) select materials: select free from insect pests, block is large, smooth surface is smooth and the fresh white chromaticness of easy cleaning ground Ipomoea batatas for processing raw material;
(2) process: utilized by the Ipomoea batatas chosen clear water to clean the impurity such as the silt on surface, then remove the peel and be cut into strip;
(3) boiling: the Ipomoea batatas after slitting is put in people's digester, boiling to 7 is ripe;
(4) dry: in hot air drier, till the clear and melodious sound sent when steamed Ipomoea batatas is dried to and takes off;
(5) soak: the one times of dilution dried Ipomoea batatas being placed in the edible distillate spirit of 60 degree, soak 40min, to basic maceration, substantially wet by bubble viewed from section, center loses drying;
(6) wind dries in the air: soak suitable after, drain away the water, spread out and dry in the air in the shady and cool environment of gravity-flow ventilation, dry in the air 10h, to moisture and ethanol diffusion evenly;
(7) fried: the potato that wind dries well is dry is placed in Vacuum frying machine, oil temperature 90 DEG C, fried 20min;
(8) oil is got rid of: the potato after fried is dry to carry out centrifugal oil swirling be about 1min with getting rid of oil machine, and the oil on dried sweet potato surface is purified;
(9) cool, pack: after cooling, after adopting nitrogen-filled packaging technology to pack, be finished product.
embodiment 2
(1) select materials: select free from insect pests, block is large, smooth surface is smooth and the fresh white chromaticness of easy cleaning ground Ipomoea batatas for processing raw material;
(2) process: utilized by the Ipomoea batatas chosen clear water to clean the impurity such as the silt on surface, then remove the peel and be cut into strip;
(3) boiling: the Ipomoea batatas after slitting is put in people's digester, boiling to 7 is ripe;
(4) dry: in hot air drier, till the clear and melodious sound sent when steamed Ipomoea batatas is dried to and takes off;
(5) soak: the one times of dilution dried Ipomoea batatas being placed in the edible distillate spirit of 60 degree, soak 45min, to basic maceration, substantially wet by bubble viewed from section, center loses drying;
(6) wind dries in the air: soak suitable after, drain away the water, spread out and dry in the air in the shady and cool environment of gravity-flow ventilation, dry in the air 12h, to moisture and ethanol diffusion evenly;
(7) fried: the potato that wind dries well is dry is placed in Vacuum frying machine, oil temperature 95 DEG C, fried 25min;
(8) oil is got rid of: the potato after fried is dry to carry out centrifugal oil swirling be about 2.3min with getting rid of oil machine, and the oil on dried sweet potato surface is purified;
(9) cool, pack: after cooling, after adopting nitrogen-filled packaging technology to pack, be finished product.
embodiment 3
(1) select materials: select free from insect pests, block is large, smooth surface is smooth and the fresh white chromaticness of easy cleaning ground Ipomoea batatas for processing raw material;
(2) process: utilized by the Ipomoea batatas chosen clear water to clean the impurity such as the silt on surface, then remove the peel and be cut into strip;
(3) boiling: the Ipomoea batatas after slitting is put in people's digester, boiling to 8 is ripe;
(4) dry: in hot air drier, till the clear and melodious sound sent when steamed Ipomoea batatas is dried to and takes off;
(5) soak: the one times of dilution dried Ipomoea batatas being placed in the edible distillate spirit of 60 degree, soak 50min, to basic maceration, substantially wet by bubble viewed from section, center loses drying;
(6) wind dries in the air: soak suitable after, drain away the water, spread out and dry in the air in the shady and cool environment of gravity-flow ventilation, dry in the air 14h, to moisture and ethanol diffusion evenly;
(7) fried: the potato that wind dries well is dry is placed in Vacuum frying machine, oil temperature 120 DEG C, fried 20min;
(8) oil is got rid of: the potato after fried is dry to carry out centrifugal oil swirling be about 2min with getting rid of oil machine, and the oil on dried sweet potato surface is purified;
(9) cool, pack: after cooling, after adopting nitrogen-filled packaging technology to pack, be finished product.
embodiment 4
(1) select materials: select free from insect pests, block is large, smooth surface is smooth and the fresh white chromaticness of easy cleaning ground Ipomoea batatas for processing raw material;
(2) process: utilized by the Ipomoea batatas chosen clear water to clean the impurity such as the silt on surface, then remove the peel and be cut into strip;
(3) boiling: the Ipomoea batatas after slitting is put in people's digester, boiling to 8 is ripe;
(4) dry: in hot air drier, till the clear and melodious sound sent when steamed Ipomoea batatas is dried to and takes off;
(5) soak: the one times of dilution dried Ipomoea batatas being placed in the edible distillate spirit of 60 degree, soak 60min, to basic maceration, substantially wet by bubble viewed from section, center loses drying;
(6) wind dries in the air: soak suitable after, drain away the water, spread out and dry in the air in the shady and cool environment of gravity-flow ventilation, dry in the air 15h, to moisture and ethanol diffusion evenly;
(7) fried: the potato that wind dries well is dry is placed in Vacuum frying machine, oil temperature 110 DEG C, fried 22min;
(8) oil is got rid of: the potato after fried is dry to carry out centrifugal oil swirling be about 2min with getting rid of oil machine, and the oil on dried sweet potato surface is purified;
(9) cool, pack: after cooling, after adopting nitrogen-filled packaging technology to pack, be finished product.
Claims (5)
1. the preparation for processing that crisp fried sweet potato is dry, is characterized in that: comprise the following steps:
(1) select materials: select free from insect pests, block is large, smooth surface is smooth and the fresh white chromaticness of easy cleaning ground Ipomoea batatas for processing raw material;
(2) process: utilized by the Ipomoea batatas chosen clear water to clean the impurity such as the silt on surface, then remove the peel and be cut into strip;
(3) boiling: the Ipomoea batatas after slitting is put in people's digester, boiling to 7 ~ 8 are ripe;
(4) dry: in hot air drier, till the clear and melodious sound sent when steamed Ipomoea batatas is dried to and takes off;
(5) soak: the one times of dilution dried Ipomoea batatas being placed in the edible distillate spirit of 60 degree, soak 40 ~ 60min, to basic maceration, substantially wet by bubble viewed from section, center loses drying;
(6) wind dries in the air: soak suitable after, drain away the water, spread out and dry in the air in the shady and cool environment of gravity-flow ventilation, dry in the air 10 ~ 16h, to moisture and ethanol diffusion evenly;
(7) fried: the potato that wind dries well is dry is placed in Vacuum frying machine, oil temperature 90 ~ 120 DEG C, fried 20 ~ 30min;
(8) oil is got rid of: the potato after fried is dry carries out centrifugal oil swirling about 1 ~ 3min with getting rid of oil machine, and the oil on dried sweet potato surface is purified;
(9) cool, pack: after cooling, after adopting nitrogen-filled packaging technology to pack, be finished product.
2. method according to claim 1, is characterized in that step (1) described raw material is free from insect pests, block is large, smooth surface is smooth and the Ipomoea batatas on the fresh white chromaticness of easy cleaning ground.
3. method according to claim 1, is characterized in that step (5) is described and soaks one times of dilution that the soak adopted is the edible distillate spirit of 60 degree.
4. method according to claim 1, it is characterized in that step (7) described fried be vacuum frying, oil temperature 90 ~ 120 DEG C, fried 20 ~ 30min.
5. method according to claim 1, is characterized in that being packaged as nitrogen-filled packaging described in step (9).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510877985.0A CN105394654A (en) | 2015-12-04 | 2015-12-04 | Method for preparing crispy dried sweet potatoes |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510877985.0A CN105394654A (en) | 2015-12-04 | 2015-12-04 | Method for preparing crispy dried sweet potatoes |
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| CN105394654A true CN105394654A (en) | 2016-03-16 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851970A (en) * | 2016-04-09 | 2016-08-17 | 江西国兴集团百丈泉食品饮料有限公司 | New dried sweet potatoes and making method thereof |
| CN106262144A (en) * | 2016-08-16 | 2017-01-04 | 仁怀市助惠蔬菜种植专业合作社 | A kind of processing method of dried Radix Ipomoeae Batattis |
| CN107048270A (en) * | 2017-04-14 | 2017-08-18 | 尹华坤 | A kind of processing method of sweet potato stripe |
| CN107568661A (en) * | 2017-10-24 | 2018-01-12 | 灵川县龙达种植专业合作社 | A kind of processing method of dried sweet potato |
| CN107647345A (en) * | 2017-10-24 | 2018-02-02 | 灵川县龙达种植专业合作社 | A kind of processing method of dried sweet potato |
-
2015
- 2015-12-04 CN CN201510877985.0A patent/CN105394654A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851970A (en) * | 2016-04-09 | 2016-08-17 | 江西国兴集团百丈泉食品饮料有限公司 | New dried sweet potatoes and making method thereof |
| CN106262144A (en) * | 2016-08-16 | 2017-01-04 | 仁怀市助惠蔬菜种植专业合作社 | A kind of processing method of dried Radix Ipomoeae Batattis |
| CN107048270A (en) * | 2017-04-14 | 2017-08-18 | 尹华坤 | A kind of processing method of sweet potato stripe |
| CN107568661A (en) * | 2017-10-24 | 2018-01-12 | 灵川县龙达种植专业合作社 | A kind of processing method of dried sweet potato |
| CN107647345A (en) * | 2017-10-24 | 2018-02-02 | 灵川县龙达种植专业合作社 | A kind of processing method of dried sweet potato |
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Application publication date: 20160316 |