Processing method for quick-freezing fried sweet potato

A processing method, potato technology, applied in heating preservation of fruits/vegetables, preservation of fruits/vegetables through freezing/refrigeration, food preservation, etc., can solve the problems of not meeting consumer needs, not achieving results, and rotten, etc. Achieve the effect of wide consumption, preventing arteriosclerosis and lowering cholesterol

Inactive Publication Date: 2009-11-11
WUHU XINXIN FOOD INDAL
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  • Summary
  • Abstract
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AI Technical Summary

Problems solved by technology

[0004] Although potato has a long history of cultivation, its traditional storage methods are mainly cellaring or drying, but it may rot or deteriorate after a long time, which cannot achieve the desired effect and meet the needs of many consumers.

Method used

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Experimental program
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Effect test

Embodiment Construction

[0012] Step 1: Raw material procurement: The procurement department selects qualified suppliers strictly according to product quality standards. For the signing of the "Agricultural and Sideline Products Base Planting Agreement", and the usual census of potato planting by farmers, the raw materials of potato are checked and accepted in time according to the quality standards. Purchase raw materials on time according to the production needs of the workshop. After the raw materials are purchased, the quality department inspects the purchased raw materials and detects pesticide residues. Only after passing the inspection can they be stored in the warehouse.

[0013] Step 2: Peel, cut into pieces, and make strips: Peel the potato skin with a knife, cut into hob blocks (23-30 grams) or slice with a slicer (thickness 16mm±1mm and 13mm±1mm), Break the slices into strips (16mm±1mm×16mm±1mm and 13mm±1mm×13mm±1mm).

[0014] Cleaning: Wash in running water. Cleaning is to wash off impur...

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PUM

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Abstract

The invention relates to a processing method for quick-freezing a fried sweet potato, belonging to the technical field of methods for processing farm products. The invention aims at providing the processing method which is used for quick-freezing the fried sweet potato so that the sweet potato can be easy to store and take. The technical scheme of the invention is as follows: the sweet potato is processed into a semi-finished product by the steps of peeling and piece cutting or slicing; after being cleaned, the sweet potato is fried at the oil temperature from 120 to 130 DEG C; and after natural cooling, the fired sweet potato is quick-frozen under minus 30 DEG C for 10 to 30 minutes and then is packed and kept in cold preservation. The preparation method of the invention is simple, and contributes to the storage of the sweet potato.

Description

Technical field: [0001] The invention relates to a processing method of agricultural products, in particular to a quick-freezing processing method of fried sweet potatoes. technical background: [0002] "Compendium of Materia Medica", "Compendium of Materia Medica Supplements" and other ancient documents record that sweet potatoes have the effects of "tonifying deficiency and exhaustion, benefiting energy, strengthening spleen and stomach, and strengthening kidney yin", making people "longevity and less disease". It can also nourish the middle, harmonize the blood, warm the stomach, fatten the five internal organs, etc. The contemporary "Chinese Materia Medica" says that it is "sweet in taste and flat in nature. It belongs to the spleen and kidney meridians". "Replenishing the middle and harmonizing the blood, nourishing qi and promoting body fluid, widening the stomach and clearing constipation. It is mainly used to treat spleen deficiency and edema, sores and swelling, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/005A23B7/04
Inventor 高家俊汤义明贾永志
Owner WUHU XINXIN FOOD INDAL
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