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Purple sweet potato food and preparing method thereof

A purple potato and food technology, applied in food preparation, food science, application, etc., can solve the problems of short shelf life and high oil content

Active Publication Date: 2013-12-25
BEIJING YUSHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these foods also have certain limitations due to their high oil content and short shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0089] Embodiment 1: prepare purple sweet potato food

[0090] Proceed as follows:

[0091] 1. Choose fresh purple sweet potatoes with no insect eyes, no corruption and no pollution, and use a water purifier to clean the sediment and foreign matter on the surface of the purple sweet potatoes. Use a peeler to remove all the skin and black spots of the purple potato. Use a secondary cleaning machine to clean the foreign matter on the surface of the raw materials, and peel the cleaned purple potatoes for a second time if necessary to ensure that the peeling is clean and free of spots.

[0092] 2. Color protection: Use a slicer to cut into uniform potato chips, and use a color protection solution to protect the color. The ratio of the color protection solution is 150kg of water and 9kg of sodium bicarbonate, and the color of 80kg potato pieces is protected for 15 minutes. To fully soak the potato wedges, rinse them well with clean water.

[0093] 3. Cooking: Cook in hot water ...

Embodiment 2

[0106] Embodiment 2: prepare purple sweet potato food

[0107] Proceed as follows:

[0108] 1. Choose fresh purple sweet potatoes with no insect eyes, no corruption and no pollution, and use a water purifier to clean the sediment and foreign matter on the surface of the purple sweet potatoes. Use a peeler to remove all the skin and black spots of the purple potato. Use a secondary cleaning machine to clean the foreign matter on the surface of the raw materials, and peel the cleaned purple potatoes for a second time if necessary to ensure that the peeling is clean and free of spots.

[0109] 2. Color protection: cut into uniform potato chips with a strip cutter, and use a color protection solution to protect the color. The ratio of the color protection solution is 150kg water and 3kg sodium bicarbonate. To fully soak the potato wedges, rinse them well with clean water.

[0110] 3. Cooking: Cook in hot water at 100°C for 8-15 minutes.

[0111] 4. Baking: Bake at 90°C for 5...

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PUM

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Abstract

The invention discloses purple sweet potato food and a preparing method thereof. The purple sweet potato food comprises purple sweet potatoes, color-protecting effective quantity of sodium bicarbonate, sugar adjusting effective quantity of sugar (the sugar is chosen from cane sugar, malt sugar, xylitol and the combination thereof) and optional cinnamon materials, and further comprises brown sugar and coffee. The production technology of the purple sweet potato basically comprises the steps of material preparing, color protecting, mud making, surging adjusting, forming, baking and the like. The purple sweet potato food has good taste, especially proper crispness is added based on softness, meanwhile, the purple sweet potato food can be stored for a long time, and nutritional ingredients can not be lost.

Description

technical field [0001] The invention relates to a novel purple sweet potato food, and also relates to a preparation method of the purple sweet potato food (such as quick-frozen purple sweet potato food). The quick-frozen purple sweet potato food of the present invention has obvious differences and characteristics from the existing purple sweet potato products on the market. Background technique [0002] Purple sweet potato, whose real name is Chuanshan purple, was introduced into my country from Japan and has special health care functions. It ranks first in the anti-cancer vegetables recently announced by the Japanese National Vegetable Cancer Research Center. Purple sweet potato has high cellulose content, which can increase the volume of stool, promote gastrointestinal peristalsis, clean up mucus, gas and spoilage retained in the intestinal cavity, discharge toxic substances and carcinogens in the stool, keep the stool unblocked, and improve the digestive tract environme...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23L1/272A23L19/10A23L5/41
Inventor 董立军潘金江
Owner BEIJING YUSHIYUAN FOOD
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