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Artistic Chinese yam crisps prepared through freezing of plant juice and smoking and preparing method thereof

A production method and technology of plant juice, which is applied in the field of food processing, can solve problems such as the single shape of yam crisps, and achieve the effects of low equipment requirements, simple process, and significant economic and social benefits

Inactive Publication Date: 2012-02-15
蒋凤英 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing yam crisps have a single shape, and leavening agents need to be added during processing, and are baked at a temperature above 200°C, so that the yam crisps contain a large amount of carcinogens such as acrylamide, benzopyrene, and polycyclic aromatic hydrocarbons. , people urgently need a healthy and economical yam crisp production method, which can not only simplify the production process, but also increase the diversity and safety of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Production of crispy yam embryos: Steam yams, mix them with cooked dry powder and seasonings, and use dough sculpture, clay sculpture or sculpture to make various artistic crispy yam embryos of different sizes and shapes;

[0020] 2) Preparation of plant juice: Mix purslane, plantain, bamboo leaves, and broad bean shells in any proportion to squeeze the juice;

[0021] 3) Freeze the plant juice in step 2) to make ice water, put it into an airtight container together with the art yam embryo body in step 1), keep the temperature of the airtight container at -4°C, and use the cold air of ice water to smoke the yam crisp After 60 hours, the embryo body was taken out, dried and sterilized at 80°C.

[0022] The parts by weight of each raw material described in step 1): 60 parts of yam, 20 parts of cooked dry powder, and 3 parts of seasoning. The seasoning is one or more of honey, maltose and maltose.

[0023] In order to increase the health care effect of the yam crisp, ...

Embodiment 2

[0027] 1) Production of crispy yam embryos: Steam yams, mix them with cooked dry powder and seasonings, and use dough sculpture, clay sculpture or sculpture to make various artistic crispy yam embryos of different sizes and shapes;

[0028] 2) Preparation of plant juice: Mix purslane, plantain, bamboo leaves, and broad bean shells in any proportion to squeeze the juice;

[0029] 3) Freeze the plant juice in step 2) to make ice water, put it into an airtight container together with the artistic yam crisp embryo body in step 1), keep the temperature of the airtight container at 0°C, and use the cold air of ice water to smoke the crisp yam embryo After 96 hours, the body was taken out, dried and sterilized at 120°C.

[0030] The parts by weight of each raw material described in step 1): 80 parts of yam, 40 parts of cooked dry powder, and 6 parts of seasoning. The seasoning is one or more of honey, maltose and maltose.

[0031] In order to increase the health care effect of the ...

Embodiment 3

[0035] 1) Production of crispy yam embryos: Steam yams, mix them with cooked dry powder and seasonings, and use dough sculpture, clay sculpture or sculpture to make various artistic crispy yam embryos of different sizes and shapes;

[0036] 2) Preparation of plant juice: Mix purslane, plantain, bamboo leaves, and broad bean shells in any proportion to squeeze the juice;

[0037] 3) Freeze the plant juice in step 2) to make ice water, put it into an airtight container together with the art yam embryo body in step 1), keep the temperature of the airtight container at -2°C, and use the cold air of ice water to smoke the yam crisp After 78 hours, the embryo body was taken out, dried and sterilized at 100°C.

[0038] The parts by weight of each raw material described in step 1): 70 parts of yam, 30 parts of cooked dry powder, and 5 parts of seasoning. The seasoning is one or more of honey, maltose and maltose.

[0039] In order to increase the health care effect of the yam crisp,...

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Abstract

The invention discloses artistic Chinese yam crisps prepared through freezing of plant juice and smoking and a preparing method thereof. The Chinese yam crisps are characterized by cooking Chinese yam and then mixing the Chinese yam with fried dry flour and condiments to process green Chinese yam crisp bodies; and extracting juice from plants, freezing the juice to prepare ice water, putting the ice water together with the green Chinese yam crisp bodies into a closed container, keeping the temperature of the closed container between minus 4 DEG C and 0 DEG C, smoking the green Chinese yam crisp bodies for 60-96 hours with the cold air of the ice water, taking out the green Chinese yam crisp bodies, drying the green Chinese yam crisp bodies at 80-120 DEG C and sterilizing the dried green Chinese yam crisp bodies, thus obtaining the artistic Chinese yam crisps. The artistic Chinese yam crisps and the preparing method have the following advantages: the leavening agent does not need to be added, the baking process is not adopted and the products are healthy, have low equipment requirements and a simple process and have obvious economic and social benefits.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an art yam crisp made by freezing and smoking plant juice and a preparation method thereof. Background technique [0002] Yam, also known as yam, yam, yam, yam, has been regarded as a high-quality and cheap tonic since ancient times because of its rich nutrition. It can be used as staple food, vegetable, and candied haws. snacks. The existing yam crisps have a single shape, and leavening agents need to be added during processing, and are baked at a temperature above 200°C, so that the yam crisps contain a large amount of carcinogens such as acrylamide, benzopyrene, and polycyclic aromatic hydrocarbons. , people are in urgent need of a healthy and economical yam crisp production method, which can not only simplify the production process, but also increase the diversity and safety of products. Contents of the invention [0003] The object of the present invention is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L1/275A23L19/18
Inventor 蒋凤英陈义
Owner 蒋凤英
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