Nutritional health dried sweet potatoes and preparation method thereof

A production method and a technology of dried sweet potato, which are applied in the field of food processing, can solve the problems of poor taste of dried sweet potato, reduce production efficiency, increase production time, etc., and achieve the effects of promoting activation, improving efficiency and overcoming long time.

Inactive Publication Date: 2014-12-24
TONGREN CITY WANSHAN DISTRICT RUIFENG GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the invention patent of application number 201210344773.2 is a dried sweet potato and a production method thereof, which comprises the following steps: selecting a high-quality sweet potato with a red heart as a raw material; Soak in a mixed solution of calcium chloride and 0.3% sodium bisulfite for 2 hours, take it out and wash it; add honey to boiled sweet potato strips for 10 minutes, rinse with cold water; bake the boiled sweet potato strips at 60°C for 3 hours, and finally Bake at 35°C for 3 hours. The biggest limitation of this technology is: after the sweet potato has just been harvested, because a large a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] This embodiment provides a nutritious and healthy dried sweet potato. The raw materials include 700kg sweet potato, 15kg walnut, 12kg gardenia, 10kg ganoderma lucidum, 8kg astragalus, and 1-5kg red ginseng. The preparation method is as follows:

[0029] 1) Clean and peel the sweet potatoes, choose a large, non-fester sweet potato for cleaning, wash off the surface sediment, then peel off the skin of the sweet potato with a knife, and remove the ends of the sweet potato, after peeling Soak the sweet potatoes in clear water to prevent the ginger juice from the sweet potatoes from turning black after contact with the air, which will affect the appearance of the sweet potatoes; grind walnuts, gardenia, ganoderma, astragalus and red ginseng into powder for later use;

[0030] 2) High-pressure cook the sweet potatoes treated in step 1) until they become mashed sweet potatoes. During cooking, it is necessary to avoid contact between the bottom pot water in the pressure cooker a...

Embodiment 3

[0046] The present embodiment provides a nutritious and healthy dried sweet potato. The raw materials include 600kg sweet potato, 10kg walnut, 10kg gardenia, 6kg ganoderma lucidum, 5kg astragalus, and 3kg red ginseng. The preparation method is as follows:

[0047] 1) Clean and peel the sweet potatoes, choose a large, non-fester sweet potato for cleaning, wash off the surface sediment, then peel off the skin of the sweet potato with a knife, and remove the ends of the sweet potato, after peeling Soak the sweet potatoes in clear water to prevent the ginger juice from the sweet potatoes from turning black after contact with the air, which will affect the appearance of the sweet potatoes; grind walnuts, gardenia, ganoderma, astragalus and red ginseng into powder for later use;

[0048] 2) High-pressure cook the sweet potatoes treated in step 1) until they become mashed sweet potatoes. During cooking, it is necessary to avoid contact between the bottom pot water in the pressure cook...

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Abstract

The invention provides nutritional health dried sweet potatoes and a preparation method thereof, belonging to the technical field of food processing. The dried sweet potatoes comprise the following raw materials: sweet potatoes, walnuts, cape jasmine, lucid ganoderma, astragalus membranaceus and red ginseng. The dried sweet potatoes have medicinal functions of promoting brain activation, benefiting the brain, developing intelligence, promoting sleep, beautifying and moistening skin, delaying brain aging function, replenishing inhibitory neurotransmitter of a human body, well reducing blood pressure, promoting improvement and protection of kidney function, inhibiting fatty liver, activating liver function, improving the immunity of the human body, resisting radiation, inhibiting tumors and the like; meanwhile, by adopting a unique preparation process, the original nutrition and specific flavor of the sweet potatoes can be kept, the energy resources can be saved, the waste can be reduced, the processing time can be shortened, and the efficiency can be improved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a nutritional and health-care dried sweet potato and a preparation method thereof. Background technique [0002] Sweet potatoes are rich in starch, dietary fiber, carotene, vitamins A, B, C, E, potassium, iron, copper, selenium, calcium, etc. more than 10 kinds of trace elements and linoleic acid, etc., and have high nutritional value. Experts call it the most nutritionally balanced health food. These substances can maintain the elasticity of blood vessels and are very effective in preventing and treating habitual constipation in the elderly. Eating sweet potatoes can lose weight, keep fit, prevent sub-health, and detoxify. Every 100 grams of fresh sweet potatoes contains only 0.2 grams of fat, which produces 99 kilocalories of heat energy, which is about 1 / 3 that of rice. It is a very good low-fat and low-calorie food, and at the same time it can effectively prevent ...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23L1/36A23L1/30A23L33/10
CPCA23L33/105A23L19/18A23V2002/00
Inventor 唐浩
Owner TONGREN CITY WANSHAN DISTRICT RUIFENG GREEN FOOD
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