Making method of milk-flavor taro slices

A production method and technology of taro chips are applied in the production field of milk-flavored taro chips, which can solve the problems of difficult storage of fresh taro chips, and achieve the effects of improving human body resistance, high nutritional value and simple operation.

Inactive Publication Date: 2015-02-25
陶胜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that fresh taro is not easy to store, and to provide a method for making milky taro slices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for preparing milk-flavored taro slices, the specific operation steps are:

[0016] A. Selection and slicing of raw materials: Use taro with thick stems, no mold and no mechanical damage as raw materials, wash with water, peel them, and cut into 12mm slices;

[0017] B. Sticky milk powder: prepared according to the ratio of taro: milk powder: water = 4:3:3, mix the milk powder with water, pour it into the taro slices, add appropriate amount of rose essence and honey, and stir fully to make all the taro slices Can stick to milk;

[0018] C. Dehydration: Put the taro slices in a dryer and heat up to 78℃ to make them dehydrated. When the moisture content of the taro slices reaches 28%, they can be taken out of the container;

[0019] D. Frying: Put the roasted taro slices into 220℃ sesame oil and fry them until they are brown. When they are out of the pan, they will become crispy, creamy taro slices;

[0020] E. Packaging: The fried taro slices are cleaned of fragments, an...

Embodiment 2

[0022] A method for making milk-flavored taro slices, the specific operation steps are:

[0023] A. Selection and slicing of raw materials: use taro with thick stems, no mold and no mechanical damage as raw materials, wash with water, peel them, and cut them into 15mm slices;

[0024] B. Sticky milk powder: Prepare at the ratio of taro: milk powder: water=3:3:4, mix the milk powder with water, pour it into the taro slices, add appropriate amount of licorice and rock sugar, stir well, so that all the taro slices are Can stick to milk;

[0025] C. Dehydration: Put the taro slices in a dryer, heat up to 98°C to make them dehydrated. When the moisture content of the taro slices reaches 16%, they can be taken out of the container;

[0026] D. Frying: Put the baked taro slices into soybean oil at 135°C and fry them until they are brown. When they are out of the pan, they can become crispy and fragrant taro slices;

[0027] E. Packaging: The fried taro slices are cleaned of fragments, and pac...

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PUM

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Abstract

The invention discloses a making method of milk-flavor taro slices, belonging to the field of food processing. The making method is characterized by comprising the following process flows of selecting raw materials; slicing; dipping in milk powder; dehydrating; frying; and packaging to obtain a finished product. The making method has the beneficial effects that the milk-flavor taro slices are uniform in thickness, fragrant and strong in milk flavor and crisp and have the fragrant and glutinous tastes of taros and the strong milk flavor. The milk-flavor taro slices are rather high in nutritive value, rich in various nutrient substances, capable of appetizing and helping digestion and beneficial to human immunity enhancement and human resistance improvement, and have the effects of strengthening the middle warmer and benefiting vital energy, maintaining beauty and keeping young, detoxifying as well as preventing and resisting cancers so as to be green and nutrient nourishing and health maintaining foods suitable for both the old and the young. The making method is simple in operation and easy to implement.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for preparing milk-flavored taro slices. Background technique [0002] Taro, commonly known as taro, taro, and taro, was called squatting owl in ancient times. It got its name because it looks like an owl squatting down. Taro is the tuber of the monocotyledonous plant Araceae. It matures and goes on the market every autumn and winter. It is an ecological green food; its color, aroma and taste are excellent, and it is sweet, waxy and slippery. The taro sprouts and tender stalks of the taro can also be eaten after special treatment, and they have a special flavor. The nutritional value of taro is very high. The starch content in the tuber is 70%. It can be used as food and vegetables. It is a treasure of autumn vegetarian food suitable for all ages. [0003] Taro has rich nutritional value and can enhance the immune function of the human body. It can be used as a staple food f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/29A23L19/10A23L33/00
CPCA23L33/00A23L5/15A23L19/115A23V2002/00A23V2200/30A23V2200/324
Inventor 陶胜
Owner 陶胜
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