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Preserved yam and manufacture method

A preparation method and technology of preserved yam, which are applied in directions such as pharmaceutical formula, food preparation, and drug combination, can solve the problems of insufficient palatability, single taste of yam, troublesome eating and the like, and achieve the effect of reliable production process.

Inactive Publication Date: 2008-06-25
TIANJIN POLYTECHNIC UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The yams currently available in the market are usually eaten by steaming and stir-frying, but the taste of yams is monotonous and not palatable, and it is troublesome to eat.

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0006] The present invention can be made according to the following examples. The preserved yam is made of yam, including 70-150 parts of yam, 50-80 parts of white sugar, 0.15-0.3 parts of sodium sulfite, and 0.1-0.2 parts of citric acid.

[0007] When making, select and wash the raw materials, peel off the outer skin of the yam, trim the root eyes and residual skin, wash the mucus with water, cut into thin slices or blocks; put the raw materials into 0.15% sodium sulfite solution and soak for 2- After 3 hours, rinse with water, remove, and drain the water; the yam after sulfur treatment, blanched in boiling water for 5-10 minutes, remove, cool quickly with cold water, and drain the water; use 35% of the weight of the yam in sugar Add 0.1% citric acid to the solution, marinate it with sugar for 8-12 hours, and cook it twice; remove the yam, drain the sugar solution, and bake it at 60-65°C for 8-12 hours until it does not stick to your hands. Packaging is made.

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PUM

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Abstract

The invention relates to preserved Chinese yam and a preparation method thereof. The preserved Chinese yam takes Chinese yam as material and contains 70-150 shares of Chinese yam, 50-80 shares of sucrose, 0.15-0.3 shares of sodium sulfite, and 0.1-0.2 shares of citric acid. During manufacturing, the material is selected, washed, and cut; then the material is processed with sulfate, heated in hot water, taken out, and cooled, with water dropped; the sucrose solution is added with the citric acid, and the material is preserved in sugar and then is boiled in sugar for twice; the Chinese yam is taken out, with sugar solution dropped, and is dried, and packed, thus obtaining the preserved Chinese yam. The manufacture process is reliable and the preserved rehmanniae can be produced by using the current production condition of the preserved fruit. The preserved Chinese yam made by the invention is sweet and delicious in taste. At the same time, the food keeps a plurality of dietary fibers, vitamins and amino acids in Chinese yam. The preserve Chinese yam has the function of invigorating vital energy, restoring consciousness, invigorating liver, improving eyesight, nourishing essential fluid, and reinforcing kidney.

Description

【Technical field】 [0001] The invention relates to preserved fruit food technology, in particular to preserved yam and its preparation method. 【Background technique】 [0002] Yam is a rhizome plant, non-toxic. Contains a variety of dietary fiber, vitamins and amino acids. It has the effects of replenishing qi and refreshing the brain, nourishing the liver and improving eyesight, nourishing yin and nourishing the kidney. Most of the yams currently available in the market are steamed and stir-fried, but the taste of yams is single and not palatable enough, and it is troublesome to eat. 【Content of invention】 [0003] The purpose of the present invention is to provide a preserved yam and a preparation method in order to overcome the deficiencies in the prior art. The preserved yam is made into preserved yam based on the existing preserved fruit manufacturing technology, using yam as a raw material. [0004] The present invention proposes a kind of preserved Chinese yam and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23L1/29A23L1/216A23L1/218A23L1/03A23B7/08A61P1/14A61K36/8945A23L19/12A23L19/20A23L29/00A23L33/00
Inventor 韩丽
Owner TIANJIN POLYTECHNIC UNIV
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