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Quick-frozen sweet potato conditioning product with roasted sweet potato flavor and processing method thereof

A processing method and technology for roasting sweet potatoes, applied in the directions of food preparation, application, food science, etc., can solve the problems of inability to adjust the nutrition and flavor of sweet potatoes, low yield, inability to improve nutrition and flavor, etc. full effect

Inactive Publication Date: 2013-04-24
张家界供销云商股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0020] Roasted sweet potato is a kind of sweet potato product that people like. The existing roasted sweet potato is baked one by one by simple baking equipment, and it is baked and sold now. It is difficult to guarantee hygiene and safety, and the output is low, especially the roasted sweet potato cannot be used for roasting. The nutritional and flavor adjustments of sweet potatoes cannot improve their nutrition and flavor to meet the needs of consumers

Method used

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  • Quick-frozen sweet potato conditioning product with roasted sweet potato flavor and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A. Selection: manual selection of sweet potatoes suitable for roasting and processing, removing rotten and sweet potatoes with a diameter of less than 3cm;

[0051] B. Cleaning: Use a fruit and vegetable cleaning machine with a cleaning brush to clean the selected sweet potatoes for 2 minutes;

[0052] C. Trimming: Manually use a trimming knife to trim and clean the spots and rotten spots on the skin of the sweet potato, remove the root hairs, and remove the two ends of the sweet potato;

[0053] D. Roasting: Put the trimmed sweet potatoes into a roaster with a power of 3KW, and bake for 0.5 hours at a temperature of 160°C;

[0054] E. Cut open, dig out the flesh, and trim the skin: cut the cooked sweet potato from the middle with a knife, dig out the sweet potato meat, and put it in a clean container for later use; and trim the sweet potato skin from which the sweet potato meat has been removed shape (use a certain mold to trim out a certain shape when trimming the swee...

Embodiment 2

[0065] A. Selection: manual selection of sweet potatoes suitable for roasting and processing, removing rotten and sweet potatoes with a diameter of less than 3cm;

[0066] B. Cleaning: Use a fruit and vegetable cleaning machine with a cleaning brush to clean the selected sweet potatoes for 2.5 minutes;

[0067] C. Trimming: Manually use a trimming knife to trim and clean the spots and rotten spots on the skin of the sweet potato, remove the root hairs, and remove the two ends of the sweet potato;

[0068] D. Roasting: Put the trimmed sweet potatoes into a roaster with a power of 4KW, and bake at a temperature of 220°C for 0.75 hours;

[0069] E. Cut open, dig out the flesh, and trim the skin: cut the cooked sweet potato from the middle with a knife, dig out the sweet potato meat, and put it in a clean container for later use; and trim the sweet potato skin from which the sweet potato meat has been removed shape;

[0070] F. Ingredients: weighed according to the mass percenta...

Embodiment 3

[0080] A. Selection: manual selection of sweet potatoes suitable for roasting and processing, removing rotten and sweet potatoes with a diameter of less than 3cm;

[0081] B. Cleaning: Use a fruit and vegetable cleaning machine with a cleaning brush to clean the selected sweet potatoes for 5 minutes;

[0082] C. Trimming: Manually use a trimming knife to trim and clean the spots and rotten spots on the skin of the sweet potato, remove the root hairs, and remove the two ends of the sweet potato;

[0083] D. Roasting: Put the trimmed sweet potatoes into a roaster with a power of 5KW, and bake for 2 hours at a temperature of 280°C;

[0084] E. Cut open, dig out the flesh, and trim the skin: cut the cooked sweet potato from the middle with a knife, dig out the sweet potato meat, and put it in a clean container for later use; and trim the sweet potato skin from which the sweet potato meat has been removed shape;

[0085] F. Ingredients: weighed according to the mass percentage of...

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Abstract

The invention relates to a quick-frozen sweet potato conditioning product with a roasted sweet potato flavor. The quick-frozen sweet potato conditioning product comprises the following components in percentage by mass: 36.9-95.49% of baked sweet potato, 1-10% of white sugar, 1-10% of milk powder, 1-10% of anhydrous ghee, 0.5-3.0% of custard powder, 0.01-0.1% of edible essence and 1-30% of condiment. The invention further discloses a processing method of the quick-frozen sweet potato conditioning product with the roasted sweet potato flavor. The processing method comprises the following process flows: selecting; cleaning; reconditioning; baking; cutting, taking out fleshes, and removing skins; adding ingredients; mixing; forming; applying a skin; packaging; refrigerating; obtaining a semi-finished product; unfreezing; roasting; and obtaining a finished product. With the adoption of the processing method, industrial production can be satisfied, the nutrition and the flavor of a baked sweet potato can be adjusted, and a nutritive, safe, convenient and health-care quick-frozen sweet potato conditioning product with the roasted sweet potato flavor can be produced.

Description

technical field [0001] The invention relates to a quick-frozen conditioning product, in particular to a roasted sweet potato-flavored sweet potato quick-freezing conditioning product and a processing method thereof. Background technique [0002] Sweet potato, also known as sweet potato, taro, red scorpion, purple scorpion, sweet potato, sweet potato, sweet potato, sweet potato, sweet potato, sweet potato, golden potato, sweet potato, red potato, pillow potato, sweet potato, etc. The sweet potato in this article refers to the root tuber of sweet potato or purple potato. [0003] Sweet potatoes contain a variety of nutrients needed by the human body. Every 500 grams of sweet potatoes can produce about 635 kcal of heat energy, containing 11.5 grams of protein, 14.5 grams of sugar, 1 gram of fat, 100 mg of phosphorus, 90 mg of calcium, 2 grams of iron, 0.5 mg of carotene, and vitamins B1, B2, C and niacin, linoleic acid, etc. Among them, the content of vitamin B1 and B2 is 6 ...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L1/09A23L19/18
Inventor 邓后勤
Owner 张家界供销云商股份有限公司
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