CN104431864A - Method for preparing dried purple sweet potatoes with mustard flavor - Google Patents
Method for preparing dried purple sweet potatoes with mustard flavor Download PDFInfo
- Publication number
- CN104431864A CN104431864A CN201410607346.8A CN201410607346A CN104431864A CN 104431864 A CN104431864 A CN 104431864A CN 201410607346 A CN201410607346 A CN 201410607346A CN 104431864 A CN104431864 A CN 104431864A
- Authority
- CN
- China
- Prior art keywords
- purple
- mustard
- purple sweet
- french fries
- sweet potatoes
- 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
Links
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- 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 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
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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)
- 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 discloses a method for preparing dried purple sweet potatoes with mustard flavor. The method comprises the following steps: (1) preparing raw materials, including 100-120 parts of purple sweet potatoes, 5-10 parts of yam flour, 5-8 parts of mustard powder, 3-5 parts of table salt, 0.1-0.3 part of sodium bicarbonate powder, 3-5 parts of white sugar and 2-4 parts of eggs; (2) steaming mashed purple sweet potatoes, namely, clearing the purple sweet potatoes, peeling, slicing, then steaming the sliced purple sweet potatoes in a steamer, and taking out to prepare the mashed purple sweet potatoes for standby; (3) adding ingredients, namely, mixing yam flour, mustard powder and eggs together, adding a proper amount of water, kneading into dough, putting the dough into the steamer, steaming at high temperature for 20-30 minutes and rolling the cooled dough, the mashed purple sweet potatoes as well as table salt, sodium bicarbonate powder and white sugar into the purple sweet potato dough with the mustard flavor; and (4) drying the purple sweet potato chips. The purple sweet potato chips prepared by the invention are fragrant and crisp in mouthfeel; the original flavor of the purple sweet potatoes is kept with relatively few auxiliary materials; mustard stimulates the sense organs of people, so that the flavor is unique.
Description
Technical field
The present invention relates to the preparation method that a kind of purple potato is dry, be specifically related to the preparation method that the purple potato of a kind of mustard taste is dry, belong to food-processing method technical field.
Background technology
Purple potato is again black potato, potato meat be purple to darkviolet, it is rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials, is also rich in selenium element and anthocyanidin simultaneously.The special health care of the purple nutritious tool of potato, gal4 amino acid is wherein all very easily by human consumption and absorption.The vitamin A be wherein rich in can improve the mucomembranous epithelial cell of eyesight and skin, and vitamin C can make collagen protein normally synthesize, and prevents and treats scorbutic generation, and anthocyanidin is natural potent free radical scavenger.
And purple potato is dry as a kind of snacks, also welcome widely because its holding time is grown and is convenient for carrying.The purple potato of the various tastes circulated in market is done, fried or the microwave baking of most employing forms, fried group food is fried through high temperature, wherein each kind of nutrient is seriously damaged, in fried environment, protein burned goes bad and reduces nutritive value, also can destroy the liposoluble vitamin in food, hinder human body to their absorption and utilization, and the heat of fried food be higher; Microwave baking not only can not make the dry delicious and crisp of purple potato, and can make that the starch in purple potato is hardening dryly affects mouthfeel, and electromagenetic wave radiation can change and destroy the molecular structure of food, mineral matter, biochemical enzymes, the nutritional labeling such as Cobastab, C and E all can correspondingly reduce.
Summary of the invention
For the deficiencies in the prior art, the invention provides the preparation method that the purple potato of a kind of mustard taste is dry, not only crisp taste, retains the original nutritive value of purple potato simultaneously.
This method comprises the following steps:
(1) raw material is prepared: described raw material comprises purple potato 100-120 part, yam flour 5-10 part, mustard meal 5-8 part, salt 3-5 part, saleratus power 0.1-0.3 part, white sugar 3-5 part, egg 2-4 part;
(2) steam purple mashed potatoes: purple potato is cleaned up rear peeling stripping and slicing, then purple potato block is put into after steamer cooks, take out that to make purple mashed potatoes for subsequent use;
(3) add batching: yam flour, mustard meal and egg to be mixed and kneading becomes powder ball after adding appropriate water, and powder ball is put into steamer high temperature and steam 20-30 minute; The powder ball of cooling, purple mashed potatoes and salt, saleratus power and white sugar together kneading are become the purple potato group of mustard;
(4) purple French fries are dried.
Further, the method for drying purple French fries in step (4) is: purple for mixed mustard French fries are placed compacting in mould, slitting, sabot; Spread butter on the surface of purple French fries, then put into baking box 100-120 DEG C of baking 8-10 minute.
Further, the method for drying purple French fries in step (4) is: purple for mixed mustard French fries are placed compacting in mould, slitting, sabot; The purple French fries surface of sabot is applied preservative film and puts into refrigerator freezing 24-48 hour; Put into high-temperature vacuum case after freezing purple French fries thaw and carry out drying and dehydrating.
Further, the vacuum of high-temperature vacuum case is-0.01MPa, temperature is 100 DEG C.
Further, the purple French fries of the mustard after oven dry cool at normal temperatures, carry out vacuum packaging after cooling.
Adopt the purple French fries of the mustard manufactured by the present invention, crisp taste, less auxiliary material adds the original local flavor remaining purple potato, and add that mustard stimulates the sense organ of people, taste is unique; The purple French fries of mustard do not have fried operation, decrease the heat in purple French fries, are more conducive to the healthy of people.
Detailed description of the invention
Embodiment one
(1) raw material is prepared: described raw material comprises purple potato 100 parts, yam flour 5 parts, mustard meal 5 parts, salt 3 parts, saleratus power 0.1 part, white sugar 3 parts, 2 parts, egg;
(2) steam purple mashed potatoes: purple potato is cleaned up rear peeling stripping and slicing, then purple potato block is put into after steamer cooks, take out that to make purple mashed potatoes for subsequent use;
(3) add batching: yam flour, mustard meal and egg to be mixed and kneading becomes powder ball after adding appropriate water, and powder ball is put into steamer high temperature and steam 20 minutes; The powder ball of cooling, purple mashed potatoes and salt, saleratus power and white sugar together kneading are become the purple potato group of mustard;
(4) purple French fries are dried: purple for mixed mustard French fries are placed compacting in mould, slitting, sabot; Spread butter on the surface of purple French fries, then put into baking box 100 DEG C baking 8 minutes.
(5) vacuum packaging: the purple French fries of the mustard after oven dry cool at normal temperatures, carry out vacuum packaging after cooling.
Embodiment two
(1) raw material is prepared: described raw material comprises purple potato 120 parts, yam flour 10 parts, mustard meal 8 parts, salt 5 parts, saleratus power 0.3 part, white sugar 5 parts, 4 parts, egg;
(2) steam purple mashed potatoes: purple potato is cleaned up rear peeling stripping and slicing, then purple potato block is put into after steamer cooks, take out that to make purple mashed potatoes for subsequent use;
(3) add batching: yam flour, mustard meal and egg to be mixed and kneading becomes powder ball after adding appropriate water, and powder ball is put into steamer high temperature and steam 30 minutes; The powder ball of cooling, purple mashed potatoes and salt, saleratus power and white sugar together kneading are become the purple potato group of mustard;
(4) purple French fries are dried: purple for mixed mustard French fries are placed compacting in mould, slitting, sabot; Spread butter on the surface of purple French fries, then put into baking box 120 DEG C baking 10 minutes.
(5) vacuum packaging: the purple French fries of the mustard after oven dry cool at normal temperatures, carry out vacuum packaging after cooling.
Electric oven heats, mainly by thermal radiation and thermal cycle, progressively heat from outside to inside, thus the purple French fries of mustard can beyond burnt in cold, starch can not be made to become dry hardeningly affects mouthfeel.
Embodiment three
(1) step is identical with embodiment one to (3) step
(4) purple French fries are dried: purple for mixed mustard French fries are placed compacting in mould, slitting, sabot; The purple French fries surface of sabot is applied preservative film and puts into refrigerator freezing 24 hours; Put into high-temperature vacuum case after freezing purple French fries thaw and carry out drying and dehydrating.
The vacuum of high-temperature vacuum case is-0.01MPa, temperature is 100 DEG C.
(5) step is identical with embodiment one.
Adopt vacuum drying auxiliary freezing, operation of thawing simultaneously, make the honeycomb shape that the purple French fries form of mustard expands, mouthfeel is fragrant peppery crisp, more healthy relative to fried based food.
Claims (5)
1. the preparation method that the purple potato of mustard taste is dry, is characterized in that, comprise the following steps:
(1) raw material is prepared: described raw material comprises purple potato 100-120 part, yam flour 5-10 part, mustard meal 5-8 part, salt 3-5 part, saleratus power 0.1-0.3 part, white sugar 3-5 part, egg 2-4 part;
(2) steam purple mashed potatoes: purple potato is cleaned up rear peeling stripping and slicing, then purple potato block is put into after steamer cooks, take out that to make purple mashed potatoes for subsequent use;
(3) add batching: yam flour, mustard meal and egg to be mixed and kneading becomes powder ball after adding appropriate water, and powder ball is put into steamer high temperature and steam 20-30 minute; The powder ball of cooling, purple mashed potatoes and salt, saleratus power and white sugar together kneading are become the purple potato group of mustard;
(4) purple French fries are dried.
2. the preparation method that the purple potato of mustard taste as claimed in claim 1 is dry, it is characterized in that, the method for drying purple French fries in step (4) is: purple for mixed mustard French fries are placed compacting in mould, slitting, sabot; Spread butter on the surface of purple French fries, then put into baking box 100-120 DEG C of baking 8-10 minute.
3. the preparation method that the purple potato of mustard taste as claimed in claim 1 is dry, it is characterized in that, the method for drying purple French fries in step (4) is: purple for mixed mustard French fries are placed compacting in mould, slitting, sabot; The purple French fries surface of sabot is applied preservative film and puts into refrigerator freezing 24-48 hour; Put into high-temperature vacuum case after freezing purple French fries thaw and carry out drying and dehydrating.
4. the preparation method that the purple potato of mustard taste as claimed in claim 3 is dry, is characterized in that, the vacuum of high-temperature vacuum case is-0.01MPa, temperature is 100 DEG C.
5. the preparation method that the purple potato of the mustard taste as described in claim as arbitrary in Claims 1-4 is dry, is characterized in that, the purple French fries of the mustard after oven dry cool at normal temperatures, carry out vacuum packaging after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410607346.8A CN104431864A (en) | 2014-10-31 | 2014-10-31 | Method for preparing dried purple sweet potatoes with mustard flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410607346.8A CN104431864A (en) | 2014-10-31 | 2014-10-31 | Method for preparing dried purple sweet potatoes with mustard flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431864A true CN104431864A (en) | 2015-03-25 |
Family
ID=52879212
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410607346.8A Pending CN104431864A (en) | 2014-10-31 | 2014-10-31 | Method for preparing dried purple sweet potatoes with mustard flavor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104431864A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475916A (en) * | 2015-12-01 | 2016-04-13 | 界首市众鑫科技服务有限公司 | Processing method of nutritional purple sweet potato strips |
| CN106418353A (en) * | 2016-10-24 | 2017-02-22 | 牛保仁 | Chips containing humulus japonicus |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101861970A (en) * | 2010-02-11 | 2010-10-20 | 杭州秀山美地农业科技有限公司 | Original purple sweet potato slices and preparation method |
| CN102754794A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Mustard-flavored potato chip and preparation method thereof |
-
2014
- 2014-10-31 CN CN201410607346.8A patent/CN104431864A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101861970A (en) * | 2010-02-11 | 2010-10-20 | 杭州秀山美地农业科技有限公司 | Original purple sweet potato slices and preparation method |
| CN102754794A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Mustard-flavored potato chip and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475916A (en) * | 2015-12-01 | 2016-04-13 | 界首市众鑫科技服务有限公司 | Processing method of nutritional purple sweet potato strips |
| CN106418353A (en) * | 2016-10-24 | 2017-02-22 | 牛保仁 | Chips containing humulus japonicus |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103637121B (en) | The preparation method of crisp of a kind of non-fried instant Chinese yam | |
| CN102067996B (en) | Processing method of leisure dried product of mixed fish and vegetable | |
| CN102771823B (en) | Cooked lamb shashlik and method for making same | |
| CN102406191B (en) | A kind of processing method of crispy fish fillets | |
| CN104522551B (en) | A preparation method for high-fiber recombinant asparagus chips | |
| CN100398006C (en) | Processing method of puffed fruit and vegetable chips | |
| CN102987430B (en) | Quick preparation method for conditioning smoked chicken wings based on low-temperature combined drying and medium-short wave infrared roasting | |
| CN102423087B (en) | Vacuum microwave segmented combined drying manufacturing method of instant crisp dehydrated fish ball | |
| CN105077078B (en) | A kind of processing method of baked batata | |
| CN103609988A (en) | Moringa vegetable paper and preparation method thereof | |
| CN1557201A (en) | Crisp dehydrated beef and its production method | |
| CN107969642A (en) | A kind of processing method of the instant chicken of high protein and low fat low temperature | |
| CN110089702B (en) | A kind of diced dried fruit and vegetable and its preparation method | |
| CN106387760A (en) | Lotus root crisp slices and preparation method thereof | |
| CN104000064A (en) | Process of manufacturing fancy sheet jelly and deep processing method for food of fancy sheet jelly | |
| CN104431864A (en) | Method for preparing dried purple sweet potatoes with mustard flavor | |
| CN103919046B (en) | The preparation method of pineapple rice crust | |
| KR100189505B1 (en) | Method for manufacturing seasoned raisins of stick-shaped fish cake | |
| CN102885112B (en) | Frozen fruit and vegetable composite biscuit and manufacturing method thereof | |
| CN111418782A (en) | Preparation method of clear puffed crisp meat product | |
| CN105614763A (en) | Method for making fried lotus root chips | |
| CN102648754A (en) | Preparation method for freeze-dried dumpling | |
| CN1058380C (en) | Process for producing Binghua Amorphophallus rivieri slices, Binghua Amorphophallus rivieri slices and process for producing instant food thereof | |
| CN107495213A (en) | A kind of processing method of instant taro crisp chip | |
| CN105661370A (en) | Ready-to-eat crisps containing vegetables and minced fillet and preparation method of ready-to-eat crisps containing vegetables and minced fillet |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150325 |
|
| RJ01 | Rejection of invention patent application after publication |