A kind of preparation method of bran fried yam

A technology of bran-fried yam and yam, which is applied in the field of food preparation, can solve the problems of complex production process, long process time, yield and quality impact of bran-fried yam, and achieve simple process, short time consumption and good quality Effect

Active Publication Date: 2015-11-04
山东佰盛能源科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the bran-fried yam currently produced on the market has a relatively complicated production process, and the process takes a long time. The general process time is 1 to 2 days, which affects the production and quality of the prepared bran-fried yam.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Weigh 15kg of fresh yam, peel it, rinse it clean, then put the yam in a basin, soak it in warm water at 25°C for 4 hours, take it out and moisten it for 3 hours, and then slice it. The sliced ​​yam was put into a drying oven, and the temperature was kept at 50° C. for 2 hours to make yam decoction pieces. Clean the open pot, heat and dry to remove the water stains on the inner surface of the pot, then smear the inner surface of the open pot with ginger, the thickness is about 1-2mm, and then heat, when the inner surface of the open pot is too low, the temperature is 60°C Put 0.75kg of wheat bran at the same time, after the smoke starts in the open pot, put in the processed yam decoction pieces, stir-fry, when the surface of the yam is beige, it is ready.

Embodiment 2

[0018] Weigh 15kg of fresh yam, peel it, rinse it clean, then put the yam into a basin, soak it in warm water at 35°C for 3 hours, take it out and moisten it for 7 hours, and then slice it. The sliced ​​yam was put into a drying oven, and the temperature was maintained at 55° C. for 1.5 hours to make yam decoction pieces. Clean the open pot, heat and dry to remove the water stains on the inner surface of the pot, then smear the inner surface of the open pot with ginger, the thickness is about 1-2mm, and then heat, when the inner surface of the open pot is too low, the temperature is 80°C Put 1.0kg of wheat bran at the same time, after the smoke starts in the open pot, put in the processed yam decoction pieces, stir fry, when the surface of the yam is dark yellow, it is ready.

Embodiment 3

[0020] Weigh 15kg of fresh yam, peel it, rinse it clean, then put the yam in a basin, soak it in warm water at 30°C for 3.5 hours, take it out and moisten it for 5 hours, and then slice it. When slicing, the slice thickness should be kept at 2-4mm Then put the sliced ​​yam into a drying oven, keep the temperature at 60° C. and dry for 1 hour to make yam decoction pieces. Clean the open pot, heat and dry to remove the water stains on the inner surface of the pot, then smear the inner surface of the open pot with ginger, the thickness is about 1-2mm, and then heat, when the inner surface of the open pot is too low, the temperature is 100°C Put 1.5kg of wheat bran at the same time, after the smoke starts in the open pot, put in the processed yam decoction pieces, stir fry, when the surface of the yam is beige, it is ready.

[0021] In the present invention, the prepared bran-fried yam has the functions of nourishing qi and nourishing yin, invigorating the spleen and stomach, nour...

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PUM

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Abstract

The invention provides a preparation method for Chinese yams stirred and fried with bran. The preparation method comprises the following steps: coating the surface of a pot with one layer of ginger juice by using fresh ginger; heating and putting wheat bran when the temperature is 60-100 DEG C; and after generating smoke, putting Chinese yam decoction pieces and stirring and frying to obtain the Chinese yams stirred and fried with the bran when the surfaces of the Chinese yams are beige or deeply yellow. According to the preparation method, a simple process method is adopted and the prepared Chinese yams stirred and fried with the bran has the effects of tonifying qi and nourishing yin, tonifying spleen and invigorating stomach, tonifying kidney and controlling nocturnal emission, helping to digest, reliving cough, eliminating phlegm, desensitizing, lowering the blood sugar level; the inner surface of the pot is coated with the layer of ginger juice by using the fresh ginger; according to the Chinese yams stirred and fried with the bran, zingerone in the ginger juice is slightly immersed into the Chinese yams to enhance the drug properties of the Chinese yams stirred and fried with the bran, and the Chinese yams stirred and fried with the bran can promote the blood circulation, adjust the respiratory system and invigorate the stomach and promote splenic diabetes; furthermore, the process flow is simple and short in time; one process consumes about 8-15 hours so that the production time is greatly shortened.

Description

technical field [0001] The invention relates to a food preparation method, in particular to a preparation method of bran-fried yam. Background technique [0002] Yam, Dioscoreaceae, Dioscorea is an annual or perennial twining vine, also known as yam. Chinese yams have been eaten for thousands of years. The "Shen Nong's Materia Medica" of the Han Dynasty records that "yam is sweet in taste and flat in nature. Eyes and ears are smart", which has been regarded as a good Chinese herbal medicine. The phytochemical components of underground yam tubers are very rich, including starch, polysaccharides, proteins, amino acids, saponins, allantoin, various trace elements (including calcium, phosphorus, iron, magnesium, potassium, sodium, etc.), amylase, choline , yam, crude fiber, pectin, ascorbic acid, niacin, polyphenol oxidase, etc., have special biologically active functions on humans and animals. Compared with the underground tubers or roots of potatoes, sweet potatoes, taro, l...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/216A23L1/29A23L19/12A23L33/00
CPCA23L19/10A23L33/105A23V2002/00A23V2200/32A23V2200/30A23V2200/314A23V2250/21A23V2200/328
Inventor 李树
Owner 山东佰盛能源科技有限公司
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