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Purple yam tablet and making method thereof

A technology of sweet potato balls and taro, applied in the directions of food preparation, application, food science, etc., to achieve the effects of uniform appearance, dense organization and rich aroma

Inactive Publication Date: 2012-10-31
ANHUI XIAXING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, frozen vegetable rice noodle food has become a very common leisure food in people's daily life, and there are many varieties, and vegetable rice noodle food also contains a lot of nutrients necessary for the human body However, the production process of various products circulating on the market is relatively simple, and the main raw materials are insufficient. The taste of the products cooked, grilled or fried is not delicious enough, and the organization of the sweet potato balls is not dense enough. It can no longer meet people's requirements; therefore, developing a new product with fresh taste and uniform appearance has become a frequently discussed topic in the industry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: taro and sweet potato balls, the parts by weight of the raw materials are: 100 parts of sweet potato, 25 parts of glutinous rice flour, 20 parts of purple sweet potato, 25 parts of crushed ice, 15 parts of white sugar, 2 parts of wheat starch and 1.5 parts of milk butter.

[0018] The making method of fragrant taro and sweet potato balls comprises the following steps:

[0019] (1) Sweet potato processing: Peel fresh sweet potatoes and cut them into pieces with a thickness of about 1 cm, put them in a cooking pot at a temperature of 95-105°C for 30-40 minutes;

[0020] (2) Processing of purple sweet potato filling: Peel fresh purple sweet potatoes and cut them into pieces with a thickness of about 1 cm, put them in a cooking pot at a temperature of 95-105°C for 30-40 minutes, and cool for later use;

[0021] (3) Skin treatment: Pour the steamed sweet potatoes into a blender, add glutinous rice flour, stir together and add auxiliary materials crushed ice, su...

Embodiment 2

[0025] Embodiment 2: taro and sweet potato balls, the parts by weight of its raw materials are: 95 parts of sweet potato, 20 parts of glutinous rice flour, 15 parts of purple sweet potato, 20 parts of crushed ice, 10 parts of white sugar, 1.5 parts of wheat starch and 1 part of milk butter, 1 part of pumpkin flower freeze-dried powder, 1 part of fresh pumpkin vine juice.

[0026] Pumpkin flower freeze-dried powder, fresh pumpkin vine juice and white sugar are put into the outer skin together, all the other are the same as embodiment 1. In this case, pumpkin flowers and pumpkin vines have medicinal value, which makes the fragrant taro and sweet potato balls have a pumpkin fragrance, which is beneficial to human health and is delicious and natural at the same time.

[0027] The method for making sweet potato balls with sweet potatoes is the same as in Example 1.

Embodiment 3

[0028] Embodiment 3: taro and sweet potato balls, the parts by weight of its raw materials are: 105 parts of sweet potato, 30 parts of glutinous rice flour, 25 parts of purple sweet potato, 30 parts of crushed ice, 20 parts of white sugar, 2.3 parts of wheat starch and 2 parts of milk butter.

[0029] The method for making sweet potato balls with sweet potatoes is the same as in Example 1.

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PUM

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Abstract

The invention discloses a purple yam tablet and a making method thereof. The purple yam tablet comprises the following raw materials in parts by weight: 95-105 parts of sweet potato, 20-30 parts of glutinous rice flour, 15-25 parts of purple yam, 20-30 parts of trash ice, 10-20 parts of white sugar, 1.5-2.3 parts of wheat starch and 1-2 parts of milk butter. The purple yam tablet is uniform and consistent in appearance without lacking edges, is compact in tissues, is nutrient and healthy in eating, is fresh and tender in meat quality, and is aromatic in flavor.

Description

technical field [0001] The invention relates to a vegetable rice noodle food, in particular to a taro and sweet potato ball and a preparation method thereof. Background technique [0002] At present, frozen vegetable rice noodle food has become a very common leisure food in people's daily life, and there are many varieties, and vegetable rice noodle food also contains various elements necessary for the human body, but the production process of various products circulating on the market is relatively Single, the main raw material is insufficient, the taste of the product cooked, grilled or fried is not delicious enough, and the organization of the sweet potato balls is not dense enough, and the mouthfeel can no longer meet people's requirements; therefore, a kind of mouthfeel is developed. New products with a uniform appearance have become a frequent topic of discussion within the industry. Contents of the invention [0003] The invention provides taro and sweet potato ba...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L1/29A23L19/12A23L33/00
Inventor 夏义法倪皖生徐飞王倩
Owner ANHUI XIAXING FOOD
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