CN104026518A - Chinese yam chip baked at low temperature - Google Patents
Chinese yam chip baked at low temperature Download PDFInfo
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- CN104026518A CN104026518A CN201310074775.9A CN201310074775A CN104026518A CN 104026518 A CN104026518 A CN 104026518A CN 201310074775 A CN201310074775 A CN 201310074775A CN 104026518 A CN104026518 A CN 104026518A
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- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 130
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 130
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 130
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- 238000000034 method Methods 0.000 claims abstract description 17
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- 235000019634 flavors Nutrition 0.000 claims abstract description 13
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- 235000005360 Dioscorea spiculiflora Nutrition 0.000 claims description 53
- 235000004879 dioscorea Nutrition 0.000 claims description 53
- 235000013606 potato chips Nutrition 0.000 claims description 43
- 238000009835 boiling Methods 0.000 claims description 19
- 238000001723 curing Methods 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 16
- 238000005520 cutting process Methods 0.000 claims description 13
- 238000013035 low temperature curing Methods 0.000 claims description 13
- 150000003839 salts Chemical group 0.000 claims description 12
- 238000002592 echocardiography Methods 0.000 claims description 10
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- 244000141353 Prunus domestica Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
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- 238000004140 cleaning Methods 0.000 claims description 4
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- 238000009826 distribution Methods 0.000 claims 1
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- 206010012735 Diarrhoea Diseases 0.000 abstract 1
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- 229930006000 Sucrose Natural products 0.000 description 4
- 230000033764 rhythmic process Effects 0.000 description 4
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- 235000013339 cereals Nutrition 0.000 description 3
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
The invention provides a Chinese yam chip baked at a low temperature. A preparation method of the Chinese yam chip comprises the following steps of steaming cleaned Chinese yam in a steamer for 20-60min, taking out the steamed Chinese yam, cooking the Chinese yam in air to a normal room temperature, carrying out peeling and slicing, carrying out wet adhesion of a seasoning to the Chinese yam slices having surface wet viscidity, carrying out pickling according to marketable taste requirements to obtain pickled Chinese yam slices having the desired taste, processing the Chinese yam slices at a constant baking temperature of 50-280 DEG C for 5-300min to obtain the Chinese yam chips, wherein the baked Chinese yam chips have water content less than or equal to 20%, carrying out sterilization treatment, and then carrying out splitting packaging on the Chinese yam chips according to different tastes and required weight. Through a dozen processes, the Chinese yam chips baked at a low temperature have a plurality of tastes, retain nutrients and an original local flavor of Chinese yam, have effects of invigorating spleen and nourishing kidney, nourishing lung, stopping diarrhea and arresting sweating, substantially improves a Chinese yam nutrition absorption degree, and is an instant health food having dietotherapy effects.
Description
Technical field
The present invention relates to a kind of food, the Chinese yam potato chips 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 potato chips 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, boiling, peeling, section, taste are pickled, low temperature cures making, sterilization, packaging, Chinese yam potato chips retain 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 potato chips, the state of vacuum go down the hill the moisture of Mexician scammony sheet be dried be about≤20%, mouthfeel is more crisp, it is the technical skill that the prototype structure of Chinese yam potato chips shortening presents naturally, Chinese yam consistency, keep nutritional labeling and the original local flavor of Chinese yam.
A preparation method for the Chinese yam potato chips 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, 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, by the boiling in steamer of cleaned Chinese yam, digestion time according to raw material number, size determine, be generally 30-50 minutes, reach the object of Chinese yam shortening; 4, the enzymatic activity of the process of boiling Chinese yam in can passivation Chinese yam, be also the process to Chinese yam high temperature sterilization.
(3), Chinese yam ripe boiling is taken out and dried in the air to normal room temperature, remove the peel, cut into slices; 1, the Chinese yam open assembly time after boiling is generally 1-3 hours; 2, the Chinese yam after hanging is removed to Chinese yam crust with machine or craft, and root eye, the spot of the Chinese yam that prunes away; 3, with machine or manual by the yam slices after peeling, the sheet thin and thick of the yam slice being cut into is advisable with the thickness of 0.5-2 millimeters.
(4), the yam slice cutting being carried out to taste pickles tasty; Utilize the moistening viscosity above the yam slice just having cut can attach flavouring, carry out taste and pickle tasty.
1, original flavor is not salt adding of yam slice, or adds a little salt processing and fabricating; Stir cutting the yam slice and the salt that dried in the air, salt echos uniformly on the surface of yam slice, wherein blend proportion: 95-100 parts of yam slices, and salt is 0-5 parts;
2, flavor of hot; Stir cutting the yam slice and the spicy powder that dried in the air, spicy powder echos uniformly on the surface of yam slice, wherein blend proportion: 85-98 parts of yam slices, and spicy powder is 2-15 parts;
3, sour-sweet local flavor; Stir cutting the yam slice and the sour-sweet powder that dried in the air, sour-sweet powder echos the surface at yam slice uniformly; Wherein blend proportion: 85-98 parts of yam slices, sour-sweet powder is 2-15 parts;
4,, according to market demand taste, yam slice can be pickled into needed taste.
(5), yam slice baking device that taste is pickled makes and is processed into Chinese yam potato chips, in Chinese yam clips processing process, stoving temperature keeps between 50-280 DEG C of constant temperature, the time of curing is 10-300 minutes.1, yam slice cures the close primary colors of color of the Chinese yam potato chips 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 potato chips after curing; 2, yam slice cures the Chinese yam potato chips of generation between 100-125 DEG C of temperature; Curing process time is 30-80 minutes, water content≤20% of the Chinese yam potato chips after curing; 3, yam slice cures the Chinese yam potato chips of generation between 175-280 DEG C of temperature; Curing process time is 10-30 minutes, water content≤20% of the Chinese yam potato chips after curing.
(6), Chinese yam potato chips that the low temperature after sterilization is cured are according to taste difference, weight requirement, packaging respectively.
Tool of the present invention has the following advantages:
The Chinese yam potato chips that low temperature of the present invention cures can directly eat; Tens procedures such as the screening of Chinese yam process, cleaning, boiling, peeling, section, taste are pickled, low temperature cures, sterilization, packaging, the Chinese yam potato chips 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 potato chips that low temperature cures are a kind of ready-to-eat foods that have food therapy effect, various tastes can be selected; The thorough long shelf-life of its sterilization, the Chinese yam potato chips that low temperature cures are fully natural green health foods,
Detailed description of the invention
The Chinese yam potato chips that embodiment 1, a kind of low temperature cure, preparation method comprises as follows:
(1), selected free from insect pests, nothing are gone rotten, stay-in-grade Chinese yam is raw material.
(2), by clean the Chinese yam of choosing, 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,, by the boiling in steamer of cleaned Chinese yam, digestion time is 40 minutes.
(3), Chinese yam ripe boiling is taken out and dried in the air to room temperature, Chinese yam is removed the peel, cut into slices; 1, Chinese yam ripe boiling is hung to 2 hours; 2, by machine or manual peeling for the Chinese yam after hanging, remove Chinese yam crust, and root eye, the spot of the Chinese yam that prunes away; 3, by the yam slices after peeling; The sheet thin and thick of yam slice is 1 millimeter.
(4), the yam slice cutting being carried out to taste pickles tasty.For example:
1, original flavor; By 98 parts of the yam slices cutting and 2 parts of uniform stirrings of salt, salt echos the surface at yam slice uniformly;
2, flavor of hot; By 95 parts of the yam slices cutting and 5 parts of uniform stirrings of spicy powder, spicy powder echos the surface at yam slice uniformly;
3, sour-sweet local flavor; By 95 parts of the yam slices cutting and 5 parts of uniform stirrings of sour-sweet powder, sour-sweet powder echos the surface at yam slice uniformly;
4,, according to the market demand, yam slice can be pickled into multiple taste.
(5), yam slice baking device that taste is pickled makes and is processed into Chinese yam potato chips, in Chinese yam clips processing process, stoving temperature keeps between 60 DEG C of constant temperature, the time of curing is 300 minutes, water content≤20% of the Chinese yam potato chips after curing.
(6) the Chinese yam potato chips that, the low temperature after sterilization cured are packed respectively according to different tastes.
The sweet taste Chinese yam potato chips that embodiment 2, a kind of low temperature cure, preparation method comprises as follows:
(1), selected free from insect pests, without going rotten, never degenerate, pure Chinese yam is raw material.
(2), by clean the Chinese yam of choosing, 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,, by the boiling in steamer of cleaned Chinese yam, digestion time is 30 minutes.
(3), Chinese yam ripe boiling is taken out and dried in the air to normal room temperature, remove the peel, cut into slices; 1, Chinese yam ripe boiling is hung to 2 hours; 2, by machine or manual peeling for the Chinese yam after hanging, remove Chinese yam crust, and root eye, the spot of the Chinese yam that prunes away; 3, by the yam slices after peeling; The sheet thin and thick of yam slice is 1 millimeter.
(4), by 90 parts of the yam slices cutting and 10 parts of uniform stirrings of white sugar water; 1, the combination of white sugar water, 30 parts of waters, by 70 parts of heating of white sugar, are brewed into; 2, white sugar water echos the surface at yam slice uniformly.
(5), yam slice baking device that taste is pickled makes and is processed into Chinese yam potato chips, in Chinese yam clips processing process, stoving temperature keeps between 125 DEG C of constant temperature, the time of curing is 80 minutes, water content≤20% of the sweet taste Chinese yam potato chips after curing.
(6), sweet taste Chinese yam potato chips that the low temperature after sterilization is cured, as requested packaging.
Claims (7)
1. the Chinese yam potato chips that low temperature cures, is characterized in that: manufacture craft is (1), Chinese yam screening, cleaning, boiling, peeling, section, the taste chosen are pickled; (2) yam slice of, taste being pickled with low temperature baking device processing make into Chinese yam potato chips; (3) by disinfection equipment, Chinese yam potato chips are carried out to sterilization processing; (4), by the Chinese yam potato chips after sterilization processing according to taste difference, weight requirement, bag distribution packaging.
2. the Chinese yam potato chips that a kind of low temperature according to claim 1 cures, is characterized in that: selected free from insect pests, nothing are gone rotten, stay-in-grade Chinese yam is cleaned, 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 cleaning up boiling in steamer, digestion time 20-60 minutes.
3. the Chinese yam potato chips that a kind of low temperature according to claim 1 cures, is characterized in that: Chinese yam ripe boiling is taken out and dried in the air to normal room temperature, remove the peel, cut into slices; (1), open assembly time is generally 1-3 hours; (2), by machine for the Chinese yam after hanging or manual peeling, remove Chinese yam crust, and root eye, the spot of the Chinese yam that prunes away; (3), by machine or the manual yam slice that is cut into sheet for the Chinese yam after peeling, the sheet thin and thick of yam slice is advisable with the thickness of 0.5-2 millimeters.
4. the Chinese yam potato chips that a kind of low temperature according to claim 1 cures, is characterized in that: utilize the moistening viscosity above the yam slice cutting to attach flavouring, carry out Chinese yam taste and pickle tasty;
(1), original flavor is not salt adding of yam slice, or adds a little salt processing and fabricating; The yam slice cutting and salt are stirred, and salt echos the surface at yam slice, wherein blend proportion uniformly: 95-100 parts of yam slices, 0-5 parts of salt;
(2), flavor of hot: the yam slice cutting and spicy powder are stirred, and spicy powder echos the surface at yam slice uniformly; Wherein blend proportion: 85-98 parts of yam slices, 2-15 parts, spicy powder;
(3), sour-sweet local flavor: the yam slice cutting and sour-sweet powder are stirred, and sour-sweet powder echos the surface at yam slice uniformly; Wherein blend proportion: 85-98 parts of yam slices, 2-15 parts, sour-sweet powder;
(4), according to the demand of market taste, yam slice is pickled into needed taste.
5. the Chinese yam potato chips that a kind of low temperature according to claim 1 cures, is characterized in that: the yam slice that taste is pickled baking device is made and is processed into Chinese yam potato chips; (1), in Chinese yam clips processing process, stoving temperature keeps between 50-280 DEG C of constant temperature; (2), the time of curing is 5-300 minutes; (3), cure water content≤20% of the Chinese yam potato chips that process.
6. the Chinese yam potato chips that a kind of low temperature according to claim 1 cures, is characterized in that: the process equipment that making low temperature is baked and banked up with earth Chinese yam potato chips is the low temperature baking device that has pyrotoxin.
7. the Chinese yam potato chips that a kind of low temperature according to claim 1 cures, is characterized in that: the Chinese yam potato chips that low temperature cures be can be directly edible ready-to-eat food, have various tastes to select.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310074775.9A CN104026518A (en) | 2013-03-09 | 2013-03-09 | Chinese yam chip baked at low temperature |
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| CN201310074775.9A CN104026518A (en) | 2013-03-09 | 2013-03-09 | Chinese yam chip baked at low temperature |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323175A (en) * | 2014-11-24 | 2015-02-04 | 福建亲亲股份有限公司 | Preparation technology of composite potato chips |
| CN104351694A (en) * | 2014-11-13 | 2015-02-18 | 洽洽食品股份有限公司 | Preparation method of potato chips seasoned by condiment sauce |
| CN105558940A (en) * | 2015-12-14 | 2016-05-11 | 天全县西蜀雅禾生态农业开发有限公司 | Baked rhizoma dioscoreae chips and production process of baked rhizoma dioscoreae chips |
| CN106045566A (en) * | 2016-06-08 | 2016-10-26 | 甘肃迅美节能科技股份有限公司 | Preparation method of thermal-insulating microcellular foam tiles made of puffed food |
| CN106083169A (en) * | 2016-06-08 | 2016-11-09 | 甘肃迅美节能科技股份有限公司 | A kind of extruded foodstuff fine-celled foam insulation pottery piece preparation method |
| CN106551314A (en) * | 2016-11-22 | 2017-04-05 | 贵州黔安源药科技发展有限公司 | A kind of instant Chinese yam slice processing method |
| CN107156731A (en) * | 2017-05-24 | 2017-09-15 | 朱金瑞 | Jerusalem artichoke leisure food and preparation method |
| CN107568662A (en) * | 2017-10-27 | 2018-01-12 | 丘少荣 | A kind of preparation method of Chinese yam potato chips |
| CN110013018A (en) * | 2019-05-27 | 2019-07-16 | 襄阳农博源农业有限公司 | A kind of Chinese yam potato chips and its production method |
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2013
- 2013-03-09 CN CN201310074775.9A patent/CN104026518A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351694A (en) * | 2014-11-13 | 2015-02-18 | 洽洽食品股份有限公司 | Preparation method of potato chips seasoned by condiment sauce |
| CN104323175A (en) * | 2014-11-24 | 2015-02-04 | 福建亲亲股份有限公司 | Preparation technology of composite potato chips |
| CN105558940A (en) * | 2015-12-14 | 2016-05-11 | 天全县西蜀雅禾生态农业开发有限公司 | Baked rhizoma dioscoreae chips and production process of baked rhizoma dioscoreae chips |
| CN106045566A (en) * | 2016-06-08 | 2016-10-26 | 甘肃迅美节能科技股份有限公司 | Preparation method of thermal-insulating microcellular foam tiles made of puffed food |
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| CN106551314A (en) * | 2016-11-22 | 2017-04-05 | 贵州黔安源药科技发展有限公司 | A kind of instant Chinese yam slice processing method |
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Application publication date: 20140910 |