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Method for processing reversed steaming sweet potato

A processing method and technology of sweet potato, applied in the direction of preservation of fruits/vegetables through dehydration, food science, food preparation, etc., can solve the problems of difficult long-term storage, strict environmental conditions and storage technology requirements, so as to avoid losses, fill production gaps, The effect of maintaining nutritional content and unique flavor

Inactive Publication Date: 2009-06-24
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

[0003] Due to the high nutritional value and wide application range of sweet potatoes, and the high water content of sweet potatoes, the storage of fresh potatoes has strict requirements on environmental conditions and storage technology, and it is difficult to preserve them for a long time in ordinary ways. Therefore, how to carry out necessary processing on fresh potatoes to prolong Its shelf life is one of the concerns

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] The processing steps of the sweet potato inverted steamed potato according to the present invention are: material selection cleaning→peeling→cutting into strips→boiling→draining→primary dehydration→steaming to soften→secondary dehydration→re-steaming→three dehydration→packing→sterilization→cooling → Inspection → Finished product warehousing; the specific process content is as follows:

[0023] (1) Material selection and cleaning: select fresh sweet potatoes without disease spots, insect damage, and mechanical damage. The water content of sweet potatoes should be more than 78% and the varieties with high soluble sugar content. After harvesting, the sweet potatoes should be stacked indoors or at least One week, clean the silt and foreign matter on the surface of the potato pieces with clean water that meets drinking standards;

[0024] (2) Peeling: Peel off the sweet potato skin with a knife or remove the sweet potato epidermis with a fruit and vegetable peeling machine. ...

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PUM

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Abstract

The invention relates to an inverted steamed sweet potato processing method, belonging to the agricultural product deep processing field. The inverted steamed sweet potato processing steps compris: choosing material and cleaning-> peeling-> slivering-> boiling by water-> draining-> first dehydrating-> steaming to soft-> second dehydrating-> re-steaming-> third dehydrating-> packaging-> sterilizing-> cooling-> inspecting-> finishing and warehousing; the method can be implemented by using modern technology and mechanized equipment, and the sterilization treatment is concerned in each step according to the fence principle. The invention overcomes the insufficient of product quality and flavor changeable in high pressure sterilization and not thoroughly in pasteurizing sterilization; keeps the nutrient compositions and peculiar flavor of sweet potato better; avoids the loss caused by fresh sweet potato storage; has a strong practicality, and is one of the domestic ideal methods for sweet potato deep processing.

Description

technical field [0001] The invention belongs to the field of deep processing of agricultural products, and in particular relates to a method for processing sweet potatoes back steamed. Background technique [0002] Sweet potato is an important food crop in my country, and its planting area ranks first in the world; sweet potato contains a variety of nutrients, and has its unique advantages compared with food crops. The various vitamins and amino acids it contains can prevent and treat certain human diseases Some of them can even prevent the occurrence of cancer. Sweet potatoes are slightly alkaline, and proper consumption can maintain the pH balance in the blood. In addition, the vitamins contained in sweet potatoes can stimulate the intestinal wall, speed up the peristalsis of the digestive tract and absorb water, help defecation, prevent constipation, diabetes, prevent hemorrhoids and large intestine diseases such as cancer. [0003] Due to the high nutritional value and ...

Claims

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Application Information

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IPC IPC(8): A23B7/02A23L1/217A23L19/18
Inventor 龚启明张春荣顾伟平寿建尧
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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