CN106417860A - Processing method of sweet preserved yam beans - Google Patents
Processing method of sweet preserved yam beans Download PDFInfo
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- CN106417860A CN106417860A CN201610862996.6A CN201610862996A CN106417860A CN 106417860 A CN106417860 A CN 106417860A CN 201610862996 A CN201610862996 A CN 201610862996A CN 106417860 A CN106417860 A CN 106417860A
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- yam bean
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- 235000001591 Pachyrhizus erosus Nutrition 0.000 title claims abstract description 57
- 235000018669 Pachyrhizus tuberosus Nutrition 0.000 title claims abstract description 57
- 244000215747 Pachyrhizus erosus Species 0.000 title claims abstract description 17
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 17
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 206010053615 Thermal burn Diseases 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000007598 dipping method Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims abstract description 4
- 244000258470 Pachyrhizus tuberosus Species 0.000 claims description 40
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000015177 dried meat Nutrition 0.000 claims description 12
- 150000001875 compounds Chemical class 0.000 claims description 8
- 235000012907 honey Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 229930091371 Fructose Natural products 0.000 claims description 6
- 239000005715 Fructose Substances 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 6
- 238000013036 cure process Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 210000002615 epidermis Anatomy 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 210000003205 muscle Anatomy 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- 235000008326 Trichosanthes anguina Nutrition 0.000 claims description 2
- 244000078912 Trichosanthes cucumerina Species 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 230000008439 repair process Effects 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000013078 crystal Substances 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 238000009966 trimming Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 239000003507 refrigerant Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a processing method of sweet preserved yam beans and belongs to the field of food processing. The method is characterized by adopting the processing technological processes of material selection, washing, scald peeling, trimming and dicing, hardening treatment, primary boiling with sugar, dipping, secondary boiling with sugar, dipping and drying. The method has the advantages that the product is soft in texture, thick in pulp, crystal clear, sour, sweet and delicious, has the unique sweet flavor of yam beans and is nutritional and delicious; the product contains abundant protein, starch and nutrients and also has the effects of helping saliva production to slake thirst, achieving cooling and refreshing to remove heat and lowering blood pressure and blood lipid, thereby being a green health-care food which is economical, delicious and nutritional.
Description
Technical field
The present invention relates to the processing method of a kind of food, especially relate to the processing method of a kind of yam bean honey dried meat.
Background technology
Yam bean, also known as yam bean, husky Pueraria lobota, belongs to during pulse family yam bean belongs to and can form the cultigen of block root, annual or perennial twine
Around property herbaceous species plant.The block root manure of yam bean is big, and the pure white tender refreshing succulence of meat is nutritious, rich in sugar and protein, also contains
Have the various trace elements such as calcium, iron, zinc, copper, phosphorus, solarization necessary to abundant vitamin C and human body, promote the production of body fluid to quench thirst, refrigerant
Reduce phlegm and internal heat, relieving alcoholism, the effect such as hypotensive, blood fat, have good curative effect to cardiovascular disease.Yam bean yield is rich in the market
Richness, develops yam bean deep processed product, plays a role the economic development of promotion China.
Fresh yam bean is difficult to storage, can realize the comprehensive utilization to yam bean raw material for being processed into yam bean honey dried meat, edible
Convenient, and be easy to store, improve its economic worth.
Content of the invention
Present invention aim to address that yam bean is difficult to the problem of storage, the processing method of a kind of yam bean honey dried meat is provided.
The present invention solves its technical problem and is adopted the technical scheme that：
A kind of processing method of yam bean honey dried meat, it is characterised in that：Employing selects materials → cleans → and blanching removes the peel → repairs stripping and slicing → hard
Change process → once candy → dipping → secondary candy → dipping → drying processing process, concrete operation step is：
（1）Select materials：Choose fresh mature, the yam bean without pest and disease damage is raw material；
（2）Clean：Yam bean is put into rinse bath, washes the silt on most surface；
（3）Blanching is removed the peel：Yam bean is poured in the hot water of 102 DEG C, scald 15 minutes, scald to epidermis and easily depart from, immediately after
Drag for rubbing peeling in cold water；
（4）Shaping, stripping and slicing：After yam bean peeling, by pocket knife, base of a fruit handle, small holes caused by worms are dug up, then cut in half from centre；
（5）Cure process：The yam bean block cutting is poured in the calcium chloride solution of 0.45%, soak 2 hours, then float with clear water
Wash；
（6）Once candy：First compound concentration is the fructose liquid of 40%, heats water to 100 DEG C, adds fructose, and stirring makes it molten
Change, add the sodium bisulfite solution of 0.03%, be heated to boiling, pour yam bean into, boil 35 minutes, adjust sugar concentration so that it is
It is maintained at 45%, pours in dip tank, soak 22 hours；
（7）Secondary is candy：Compound concentration is the xylitol liquid glucose of 50%, malic acid and the Radix Glycyrrhizae adding concentration to be 0.35%, liquid glucose
After preparing, being heated to boiling, pouring impregnated yam bean in pot into and boil, boiling 45 minutes, period was added once every 20 minutes
Xylitol, when making sugar concentration finally reach 58%, stops heating；When liquid glucose temperature drops to 42 DEG C, add appropriate snakegourd juice and
Lemon extract, stirs evenly, and soaks 36 hours；
（8）Dry：Yam bean is pulled out, drains the liquid glucose of attachment, then be placed in it on bamboo grid equably, put into drying room, 45
Toast at DEG C, be dried to 5 hours, manually fall dish up and down, continue baking 10 hours, until touched unconsciously moist, flexible by hand,
Mouth is tasted not crisp and muscle is finished product, then arranges yam bean dried meat and shapes, packs.
Beneficial effect：The continuous meat of product matter of the present invention is thick, glittering and translucent, and sweet and sour taste has the distinctive fragrant and sweet local flavor of yam bean,
Nutrition is delicious；This product is rich in protein and starch, nutritious, also have promote the production of body fluid to quench thirst, refrigerant reduce phlegm and internal heat, the work(of hypertension and hyperlipemia
Effect, is a kind of economical and practical, green health care food of delicious and nourishing.
Detailed description of the invention
Embodiment 1：
The processing method of a kind of yam bean honey dried meat, concrete operation step is：
（1）Select materials：Choose fresh mature, the yam bean without pest and disease damage is raw material；
（2）Clean：Yam bean is put into rinse bath, washes the silt on most surface；
（3）Blanching is removed the peel：Yam bean is poured in the hot water of 100 DEG C, scald 15-20s, scald to epidermis and easily depart from, immediately after
Drag for rubbing peeling in cold water；
（4）Shaping, stripping and slicing：After yam bean peeling, by pocket knife, base of a fruit handle, small holes caused by worms are dug up, then cut in half from centre；
（5）Cure process：The yam bean block cutting is poured in the calcium chloride solution of 0.45%, soak 2-3 hour, then use clear water
Rinsing；
（6）Once candy：First compound concentration is the fructose liquid of 42%, heats water to 95 DEG C, adds fructose, and stirring makes it dissolve,
Add the sodium bisulfite solution of 0.23%, be heated to boiling, pour yam bean into, boil 36 minutes, adjust sugar concentration so that it is protect
Hold 40%, pour in dip tank, soak 22 hours；
（7）Secondary is candy：Compound concentration is the Fructus Hordei Germinatus liquid glucose of 67%, and citric acid and the cloves adding concentration to be 0.46%, liquid glucose is joined
After Hao, being heated to boiling, pouring impregnated yam bean in pot into and boil, boiling 30-35 minute, period added once every 5 minutes
Maltose, when making sugar concentration finally reach 82%, stops heating；When liquid glucose temperature drops to 28 DEG C, add appropriate lemon juice and
Vanilla, stirs evenly, and soaks 28 hours；
（8）Dry：Yam bean is pulled out, drains the liquid glucose of attachment, then be placed in it on bamboo grid equably, put into drying room, 70
Toast at DEG C, be dried to 7 hours, manually fall dish up and down, continue baking 18 hours, until touched unconsciously moist, flexible by hand,
Mouth is tasted not crisp and muscle is finished product, then arranges yam bean dried meat and shapes, packs.
Embodiment 2：
The processing method of a kind of yam bean honey dried meat, concrete operation step is：
（1）Select materials：Choose fresh mature, the yam bean without pest and disease damage is raw material；
（2）Clean：Yam bean is put into rinse bath, washes the silt on most surface；
（3）Blanching is removed the peel：Yam bean is poured in the hot water of 106 DEG C, scald 5-10s, scald and easily depart to epidermis, drag for immediately after
Enter rubbing peeling in cold water；
（4）Shaping, stripping and slicing：After yam bean peeling, by pocket knife, base of a fruit handle, small holes caused by worms are dug up, then cut in half from centre；
（5）Cure process：The yam bean block cutting is poured in the calcium chloride solution of 0.6%, soak 3.5 hours, then float with clear water
Wash；
（6）Once candy：First compound concentration is the Glucose Liquid of 28%, heats water to 100 DEG C, adds glucose, and stirring makes it
Dissolve, add the sodium bisulfite solution of 0.45%, be heated to boiling, pour yam bean into, boil 55 minutes, adjust sugar concentration, make
It is maintained at 35%, pours in dip tank, soaks 8-12 hour；
（7）Secondary is candy：Compound concentration is the sucrose liquid of 58%, and citric acid and the maltose adding concentration to be 0.58%, liquid glucose prepares
After, it is heated to boiling, pour impregnated yam bean in pot into and boil, boiling 25 minutes, period added a sucrose every 4 minutes,
When making sugar concentration finally reach 80%, stop heating；When liquid glucose temperature drops to 45 DEG C, add appropriate cider and preserved plum fragrant
Essence, stirs evenly, and soaks 38 hours；
（8）Dry：Yam bean is pulled out, drains the liquid glucose of attachment, then be placed in it on bamboo grid equably, put into drying room, at 58-
Toast at 65 DEG C, be dried to 7-9 hour, manually fall dish up and down, continue baking 8-10 hour, until with hand touch unconsciously moist,
Flexible, mouth is tasted not crisp and muscle is finished product, then arranges yam bean dried meat and shapes, packs.
Part that the present invention does not relate to is all same as the prior art or can use prior art to be realized.
Claims (1)
1. the processing method of yam bean honey dried meat, it is characterised in that use select materials → clean → blanching remove the peel → repair stripping and slicing →
Candy → dipping → the secondary of cure process → once is candy → processing process of dipping → dry, and concrete operation step is：
（1）Select materials：Choose fresh mature, the yam bean without pest and disease damage is raw material；
（2）Clean：Yam bean is put into rinse bath, washes the silt on most surface；
（3）Blanching is removed the peel：Yam bean is poured in the hot water of 102 DEG C, scald 15 minutes, scald to epidermis and easily depart from, immediately after
Drag for rubbing peeling in cold water；
（4）Shaping, stripping and slicing：After yam bean peeling, by pocket knife, base of a fruit handle, small holes caused by worms are dug up, then cut in half from centre；
（5）Cure process：The yam bean block cutting is poured in the calcium chloride solution of 0.45%, soak 2 hours, then float with clear water
Wash；
（6）Once candy：First compound concentration is the fructose liquid of 40%, heats water to 100 DEG C, adds fructose, and stirring makes it molten
Change, add the sodium bisulfite solution of 0.03%, be heated to boiling, pour yam bean into, boil 35 minutes, adjust sugar concentration so that it is
It is maintained at 45%, pours in dip tank, soak 22 hours；
（7）Secondary is candy：Compound concentration is the xylitol liquid glucose of 50%, malic acid and the Radix Glycyrrhizae adding concentration to be 0.35%, liquid glucose
After preparing, being heated to boiling, pouring impregnated yam bean in pot into and boil, boiling 45 minutes, period was added once every 20 minutes
Xylitol, when making sugar concentration finally reach 58%, stops heating；When liquid glucose temperature drops to 42 DEG C, add appropriate snakegourd juice and
Lemon extract, stirs evenly, and soaks 36 hours；
（8）Dry：Yam bean is pulled out, drains the liquid glucose of attachment, then be placed in it on bamboo grid equably, put into drying room, 45
Toast at DEG C, be dried to 5 hours, manually fall dish up and down, continue baking 10 hours, until touched unconsciously moist, flexible by hand,
Mouth is tasted not crisp and muscle is finished product, then arranges yam bean dried meat and shapes, packs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610862996.6A CN106417860A (en) | 2016-09-29 | 2016-09-29 | Processing method of sweet preserved yam beans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610862996.6A CN106417860A (en) | 2016-09-29 | 2016-09-29 | Processing method of sweet preserved yam beans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106417860A true CN106417860A (en) | 2017-02-22 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610862996.6A Withdrawn CN106417860A (en) | 2016-09-29 | 2016-09-29 | Processing method of sweet preserved yam beans |
Country Status (1)
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| CN (1) | CN106417860A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307167A (en) * | 2017-06-06 | 2017-11-03 | 安徽智联管理咨询有限公司 | A kind of processing technology of characteristic yam bean piece |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875863A (en) * | 2012-12-20 | 2014-06-25 | 黄如刚 | Preserved pachyrhizus erosus |
| CN105053477A (en) * | 2015-08-25 | 2015-11-18 | 高磊 | Making technology of health care candied yam beans |
| CN105265722A (en) * | 2015-11-07 | 2016-01-27 | 王林林 | Fabrication method of molasses yam beans |
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2016
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875863A (en) * | 2012-12-20 | 2014-06-25 | 黄如刚 | Preserved pachyrhizus erosus |
| CN105053477A (en) * | 2015-08-25 | 2015-11-18 | 高磊 | Making technology of health care candied yam beans |
| CN105265722A (en) * | 2015-11-07 | 2016-01-27 | 王林林 | Fabrication method of molasses yam beans |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107307167A (en) * | 2017-06-06 | 2017-11-03 | 安徽智联管理咨询有限公司 | A kind of processing technology of characteristic yam bean piece |
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