Unique flavor honeydew taro and production method thereof

A production method and taro technology are applied in food preparation, confectionery, confectionery industry and other directions, and can solve the problems of inability to eat too much, stagnation of gas, and slight toxicity.

Inactive Publication Date: 2009-06-10
SHENGHONG GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It should be noted that taro contains more starch, so you should not eat too much at...

Method used

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Examples

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Embodiment Construction

[0008] The present invention will be further described below in conjunction with specific embodiment:

[0009] 1. Go to the market to buy a number of peeled taros, choose round or nearly round ones, 2-3cm in diameter, and similar in size, rinse them in tap water, and put them in a small basin.

[0010] 2. Put the taro in the pot into the refrigerator, freeze in the freezer for 2 hours, then take it out, and place it at room temperature for about 30 minutes.

[0011] 3. Add 0.15% edible alkali (to the weight percentage of water and taro) of taro, and mix evenly, put it into a common steamer after controlling the water, and steam until it is seven mature.

[0012] 4. Put a little oil in the oil pan, bring to a boil, put in the taro, and stir-fry with a special fork until fully cooked (be careful not to use an ordinary spatula to prevent the taro from being damaged).

[0013] 5. After the pot is removed, put it into a large bowl for later use.

[0014] 6. Put the brown sugar in...

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Abstract

The invention discloses a honeydew taro having unique taste and a preparation method, comprising the steps of selecting, freezing, alkalizing, cooking, frying, mixing sugar and the like, characterized in that: (1) sizes and freshness of taros are strictly controlled; (2) taros are put into a refrigerating chamber of a freezing chamber processed for 1-2 hours after being cleaned, temperature being controlled at 4 DEG C or so, and the taros are thawed for 30-40 minutes under a natural state after being taken off; (3) the taros are mixed evenly with 0.10-0.20% dietary alkali (sodium carbonate, soda) before being cooked; (4) the taros are cooked to be medium rate; (5) edible oil is blend oil as possible; (6) ratio of brown sugar and taros is 1:2 to 4. The inventive taros are just melt in the mouth and soft and gentle. After eating the inventive taro, immunologic function of human is enhanced.

Description

technical field [0001] The invention relates to flavor food and its preparation, which belongs to the technical field of food processing. Background technique [0002] Taro is referred to as "taro" for short, and is commonly known as "taro". Monocotyledons, Araceae. Perennial herb. The leaves are ovate, and the petiole is long and hypertrophic. Flowers yellow-green. There are fleshy bulbs underground, which are rich in starch and are edible. It is more cultivated in southern China. [0003] The nutritional value of taro is very high. The starch content in the tubers is as high as 70%. It can be used not only as food, but also as vegetables. It is a tonic suitable for all ages. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin B1, vitamin B2, saponins and other ingredients. Chinese medicine believes that taro is sweet, pungent, and flat in nature, and enters the intestines and stomach. It has a certain eff...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23L1/217A23L1/01
Inventor 郑凤莲
Owner SHENGHONG GRP CO LTD
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