CN104957568A - Manufacturing method of deep-fried sweet potato slices - Google Patents
Manufacturing method of deep-fried sweet potato slices Download PDFInfo
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- CN104957568A CN104957568A CN201510397626.5A CN201510397626A CN104957568A CN 104957568 A CN104957568 A CN 104957568A CN 201510397626 A CN201510397626 A CN 201510397626A CN 104957568 A CN104957568 A CN 104957568A
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- sweet potato
- ipomoea batatas
- fried
- potato slices
- boiling
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 70
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 70
- 238000004519 manufacturing process Methods 0.000 title abstract description 18
- 238000005520 cutting process Methods 0.000 claims abstract description 12
- 230000032683 aging Effects 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 15
- 235000009566 rice Nutrition 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 244000061456 Solanum tuberosum Species 0.000 claims description 11
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 8
- 239000011265 semifinished product Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 208000001034 Frostbite Diseases 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 239000000853 adhesive Substances 0.000 claims description 3
- 230000001070 adhesive effect Effects 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 1
- 238000003754 machining Methods 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 5
- 238000010025 steaming Methods 0.000 abstract description 2
- 238000005096 rolling process Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 14
- 235000013305 food Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000004513 sizing Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 241000207782 Convolvulaceae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010014561 Emphysema Diseases 0.000 description 1
- 241000282326 Felis catus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
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- 238000010791 quenching Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
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- 210000001835 viscera Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a manufacturing method of deep-dried sweet potato slices. The manufacturing method comprises the steps of raw material cleaning and selecting, peeling, crushing, stewing, dewatering, steaming, rolling, final proofing and aging, cutting, drying, deep frying and the like. According to the manufacturing method disclosed by the invention, industrialized production of the deep-fried sweet potato slices can be realized, the machining efficiency is increased, the production cost is reduced, and the sweet potato slices are breakage-proof.
Description
Technical field
The present invention relates to a kind of preparation method of fried food, especially a kind of preparation method of fried sweet potato slices.
Background technology
Ipomoea batatas, original name sweet potato, south is commonly called as pachyrhizus, has another name called sweet potato, sweet potato, sweet potato, taro etc.Ipomoea batatas belongs to tubular flower order, Convolvulaceae annual herb plant, and Ipomoea batatas block root is rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials, sugary 1.5%-5%.Ipomoea batatas has the effect such as anticancer, cardioprotection, prevention pulmonary emphysema, diabetes, fat-reducing, beauty treatment, has the good reputation of " life prolonging food ".Fried sweet potato slices is deeply welcomed by the people.The fried sweet potato slices of existing production is generally directly fried by carrying out after Ipomoea batatas section, and working (machining) efficiency is low, production cost is high.And directly carry out fried to raw sweet potato slices, and very high to the requirement of Ipomoea batatas kind, unstable product quality.Fried rear frangible, not easily preserve.
Summary of the invention
The object of the invention is to overcome that the working (machining) efficiency that in prior art, fried sweet potato slices exists is low, production cost is high, fried rear frangible problem, there is provided one can realize fried sweet potato slices mechanization production, promote working (machining) efficiency, reduce production cost, sweet potato slices is non-friable, the preparation method of the fried sweet potato slices that mouthfeel is good.
For realizing above object, technical solution of the present invention is: a kind of preparation method of fried sweet potato slices, comprises the following steps:
1) clean fresh Ipomoea batatas, wash away silt, impurity, by Ipomoea batatas extraction that is rotten, frostbite after cleaning, the Ipomoea batatas leaving quality good is for subsequent use;
2) blanching removing sweet potato skin;
3) Ipomoea batatas of peeling is delivered in disintegrating machine broken, obtains the Ipomoea batatas fourth block of grain diameter between 5-8cm;
4) carry out boiling to the Ipomoea batatas fourth block that step 3 obtains, boiling temperature is 90-100 DEG C, and digestion time is 30 minutes;
5) processed is carried out to the Ipomoea batatas fourth block obtained in step 4), obtain sweet potato whole powder for subsequent use;
6) in sweet potato whole powder, add ripe potato paste, glutinous rice powder, starch according to weight ratio 5:5:2:3, drop in digester, boiling is while stir, until become the dough of fluffy softness;
7) dough made is put into the roller press scribbling non-adhesive material immediately and be rolled into the thick musculus cutaneus of 1-2MM;
8) be rolled into hollow pipe the reel be of moderate size after being cooled by musculus cutaneus, put into well fermentation room by film wrapped and proof 24-36 hour and make it aging;
9) the musculus cutaneus cylinder after aging is deployed in cutting machine the sheet block cutting into required specification;
10) the sheet block of well cutting being sent into tunnel drier inner drying makes its moisture be down to about 15%, obtained semi-finished product;
11) carry out fried to the semi-finished product obtained in step 10), frying temperature, between 150 DEG C-180 DEG C, explodes into golden yellow;
12) after fried good sweet potato slices cooling, packaging, gets product.
It is by the Ipomoea batatas boiling after clean peeling that ripe potato in described step 6) is stuck with paste.
Beneficial effect of the present invention is:
1, in sweet potato whole powder, add ripe potato paste, glutinous rice powder, starch according to weight ratio 5:5:2:3 in the design, it is large and add glutinous rice powder and starch that viscosity stuck with paste by ripe potato, and the fried sweet potato slices that the later stage obtains easily is shaped not broken, is easy to storage and transport.
2, in sweet potato whole powder, ripe potato paste, glutinous rice powder, starch is added according to weight ratio 5:5:2:3 in the design, raw material pulp can be made, comparatively aging musculus cutaneus is obtained after proofing, be convenient to follow-up cutting and fried sizing, can factorial praluction be realized, substantially increase production efficiency, reduce production cost.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is further detailed explanation:
A preparation method for fried sweet potato slices, comprises the following steps:
1) clean fresh Ipomoea batatas, wash away silt, impurity, by Ipomoea batatas extraction that is rotten, frostbite after cleaning, the Ipomoea batatas leaving quality good is for subsequent use;
2) blanching removing sweet potato skin;
3) Ipomoea batatas of peeling is delivered in disintegrating machine broken, obtains the Ipomoea batatas fourth block of grain diameter between 5-8cm;
4) carry out boiling to the Ipomoea batatas fourth block that step 3 obtains, boiling temperature is 90-100 DEG C, and digestion time is 30 minutes;
5) processed is carried out to the Ipomoea batatas fourth block obtained in step 4), obtain sweet potato whole powder for subsequent use;
6) in sweet potato whole powder, add ripe potato paste, glutinous rice powder, starch according to weight ratio 5:5:2:3, drop in digester, boiling is while stir, until become the dough of fluffy softness;
7) dough made is put into the roller press scribbling non-adhesive material immediately and be rolled into the thick musculus cutaneus of 1-2MM;
8) be rolled into hollow pipe the reel be of moderate size after being cooled by musculus cutaneus, put into well fermentation room by film wrapped and proof 24-36 hour and make it aging;
9) the musculus cutaneus cylinder after aging is deployed in cutting machine the sheet block cutting into required specification;
10) the sheet block of well cutting being sent into tunnel drier inner drying makes its moisture be down to about 15%, obtained semi-finished product;
11) carry out fried to the semi-finished product obtained in step 10), frying temperature, between 150 DEG C-180 DEG C, explodes into golden yellow;
12) after fried good sweet potato slices cooling, packaging, gets product.
It is by the Ipomoea batatas boiling after clean peeling that ripe potato in described step 6) is stuck with paste.
Above step is inventionbriefly: raw material cleaning and selections, peeling, fragmentation, boiling, dehydration, steaming are practiced, roll, proof aging, cut, oven dry and fried.
Wherein, glutinous rice powder is the powder that the seed (rice) with grass rice is worn into, and being again rice meal or long rice flour, is the raw material of numerous food, is waxy minimum kind in various rice, has the not replaceable effect of glutinous rice flour.Property flat, taste is sweet, tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, benefit essence strong will and the five internal organs, promoting blood circulation, hearing-improing and eyesight improving, be only tired of, quench the thirst, antidiarrheal.Starch is that glucose molecule is polymerized, and it is the storage form that in cell, carbohydrate is the most general.Starch is insoluble to cold water, but is jointly heated to boiling point with water, and will form paste-like, be commonly called as paste, this cries again the gelatinization of starch, has glue cat property.
In sweet potato whole powder, ripe potato paste, glutinous rice powder, starch is added according to weight ratio 5:5:2:3 in the design, and boiling is carried out to it, due to ripe potato, to stick with paste viscosity large and add glutinous rice powder and starch, raw material pulp can be made, after proofing, obtain comparatively aging musculus cutaneus, be convenient to follow-up cutting and fried sizing, mechanization production can be realized, substantially increase production efficiency, reduce production cost, and fried sweet potato slices is not easily broken, is easy to storage and transport.The present invention can realize fried sweet potato slices mechanization production, promote working (machining) efficiency, to reduce production cost, sweet potato slices non-friable.
Claims (2)
1. a preparation method for fried sweet potato slices, comprises the following steps:
1) clean fresh Ipomoea batatas, wash away silt, impurity, by Ipomoea batatas extraction that is rotten, frostbite after cleaning, the Ipomoea batatas leaving quality good is for subsequent use;
2) blanching removing sweet potato skin;
3) Ipomoea batatas of peeling is delivered in disintegrating machine broken, obtains the Ipomoea batatas fourth block of grain diameter between 5-8cm;
4) carry out boiling to the Ipomoea batatas fourth block obtained in step 3), boiling temperature is 90-100 DEG C, and digestion time is 30 minutes;
5) processed is carried out to the Ipomoea batatas fourth block obtained in step 4), obtain sweet potato whole powder for subsequent use;
6) in sweet potato whole powder, add ripe potato paste, glutinous rice powder, starch according to weight ratio 5:5:2:3, drop in digester, boiling is while stir, until become the dough of fluffy softness;
7) dough made is put into the roller press scribbling non-adhesive material immediately and be rolled into the thick musculus cutaneus of 1-2MM;
8) be rolled into hollow pipe the reel be of moderate size after being cooled by musculus cutaneus, put into well fermentation room by film wrapped and proof 24-36 hour and make it aging;
9) the musculus cutaneus cylinder after aging is deployed in cutting machine the sheet block cutting into required specification;
10) the sheet block of well cutting being sent into tunnel drier inner drying makes its moisture be down to about 15%, obtained semi-finished product;
11) carry out fried to the semi-finished product obtained in step 10), frying temperature, between 150 DEG C-180 DEG C, explodes into golden yellow;
12) after fried good sweet potato slices cooling, packaging, gets product.
2. the preparation method of a kind of fried sweet potato slices according to claim 1, is characterized in that: it is by the Ipomoea batatas boiling after clean peeling that the ripe potato in described step 6) is stuck with paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510397626.5A CN104957568A (en) | 2015-07-09 | 2015-07-09 | Manufacturing method of deep-fried sweet potato slices |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510397626.5A CN104957568A (en) | 2015-07-09 | 2015-07-09 | Manufacturing method of deep-fried sweet potato slices |
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| Publication Number | Publication Date |
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| CN104957568A true CN104957568A (en) | 2015-10-07 |
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| CN201510397626.5A Pending CN104957568A (en) | 2015-07-09 | 2015-07-09 | Manufacturing method of deep-fried sweet potato slices |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387765A (en) * | 2016-08-31 | 2017-02-15 | 王新庆 | Manufacture method of cooked full-price potato food |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218632A (en) * | 1998-11-05 | 1999-06-09 | 四川省蜀光甘薯有限责任公司 | Processing method of potato whole-flour puffed potato chips and chips |
| CN1227470A (en) * | 1996-07-01 | 1999-09-01 | 普罗克特和甘保尔公司 | Dehydrated potato flakes |
| CN1230365A (en) * | 1998-03-31 | 1999-10-06 | 汤兆铮 | Staple food of potatoes and its production process |
| CN1280785A (en) * | 2000-07-24 | 2001-01-24 | 四川大学 | Technology for producing puffed sweet potato crisp |
| CN1915079A (en) * | 2006-08-31 | 2007-02-21 | 浙江大学宁波理工学院 | Deep fried chip of taro, and preparation method |
| CN101868155A (en) * | 2007-11-20 | 2010-10-20 | 福瑞托-雷北美有限公司 | Sweet potato flake process |
-
2015
- 2015-07-09 CN CN201510397626.5A patent/CN104957568A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227470A (en) * | 1996-07-01 | 1999-09-01 | 普罗克特和甘保尔公司 | Dehydrated potato flakes |
| CN1230365A (en) * | 1998-03-31 | 1999-10-06 | 汤兆铮 | Staple food of potatoes and its production process |
| CN1218632A (en) * | 1998-11-05 | 1999-06-09 | 四川省蜀光甘薯有限责任公司 | Processing method of potato whole-flour puffed potato chips and chips |
| CN1280785A (en) * | 2000-07-24 | 2001-01-24 | 四川大学 | Technology for producing puffed sweet potato crisp |
| CN1915079A (en) * | 2006-08-31 | 2007-02-21 | 浙江大学宁波理工学院 | Deep fried chip of taro, and preparation method |
| CN101868155A (en) * | 2007-11-20 | 2010-10-20 | 福瑞托-雷北美有限公司 | Sweet potato flake process |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387765A (en) * | 2016-08-31 | 2017-02-15 | 王新庆 | Manufacture method of cooked full-price potato food |
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Application publication date: 20151007 |
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