Method of producing fresh sweet potato

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing improved raw sweet potato chips by a series of continuous steps comprising the quick freezing of sliced raw sweet potato, the immersion in a sugar syrup and the frying in an oil under reduced pressure. SOLUTION: The invention relates to a method for the production of raw sweet potato chips, more particularly, to a method for the production of improved raw sweet potato chips keeping, different from conventional sweet potato snack foods, the original state of sweet potato such as the surface appearance and color to give natural feeling even after frying the raw sweet potato, free from the staining of the hand with sugar syrup impregnated in the sweet potato for improving the taste and flavor of the potato, having uniform texture and taste of the product as a whole, having soft and crisp feeling and eatable without additional seasoning and processing. The method comprises the slicing of sweet potato to thin slices, the quick freezing of the slices, the immersion in a sugar syrup to impregnate the sugar not only to the surface layer but also to the inner part of the slice, and the frying under a reduced pressure in a state having high sugar content and water content.

Description

Technical field [0001] The present invention relates to a method for manufacturing fresh sweet potato chips, and more specifically to an improved method for manufacturing fresh sweet potato chips, in which the sweet potato is sliced ​​into thin slices, quick-frozen, and then soaked in syrup so that the sugar not only on the surface of the sweet potato, but also penetrates into the inside , It is fried under reduced pressure under high sugar content and moisture content, which is different from the previous sweet potato snack products. Even after the fresh sweet potato is fried, its appearance and hue can maintain the original shape of the sweet potato, which has a natural feel. The syrup, which enhances the flavor of sweet potato and penetrates, will not stick to the hands. The product has a uniform texture and taste as a whole, soft and crisp, so it can be eaten without additional seasoning or processing. Background technique [0002] In the past, there are known methods for man...

AI Technical Summary

Problems solved by technology

[0005] However, the above-mentioned sweet potato products are pointed out to have the following disadvantages: fresh sweet potato itself is not used as a raw material, so the natural feeling is poor; the syrup is sticky when eating, which is inconvenient; To remove the moisture inside the sweet potato, it needs to be fried at a high temperature, so the product has a strong hue and a hard texture

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