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Making method for taro and purple sweet potato biscuits
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A production method and purple potato technology are applied in food preparation, dough processing, baking and other directions, which can solve the problems of purple potato and taro that are not easy to store, and achieve the effects of improving human body resistance, helping digestion and increasing appetite.
Inactive Publication Date: 2015-03-04
陶胜
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Abstract
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Problems solved by technology
[0005] The purpose of the present invention is to solve the problem that purple sweet potato and taro are not easy to store, and to provide a method for making taro purple sweet potato biscuits
Method used
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Effect test
Embodiment 1
[0016] A kind of preparation method of taro purple sweet potato biscuit, concrete operation steps are:
[0017] A. Material selection: choose ripe, pest-free purple sweet potato and taro as raw materials; pick out the impurities in corn kernels and red beans, soak for 2-3 hours and set aside;
[0018] B. Peel, wash and cut into pieces: Wash the purple sweet potato and taro, peel and cut into pieces;
[0019] C. Pre-cooking: put the taro and purple sweet potato in the pot, add an appropriate amount of water, add a little salt, and boil in the pot;
[0020] D. Seasoning: Dry and crush the red beans, peanuts, and corn kernels, then stir the bananas into a paste, add the above-mentioned auxiliary materials to the boiled taro and purple sweet potatoes, and fully stir;
[0021] E. Shape: put the stirred biscuit in the shaper to make round or square biscuit;
[0022] F. Drying: Put the formed taro and purple potato biscuits in an oven, dry them at 88°C, sprinkle with a layer of whi...
Embodiment 2
[0024] A kind of preparation method of taro purple sweet potato biscuit, concrete operation steps are:
[0025] A. Material selection: choose ripe purple sweet potatoes, taro, and potatoes that are free from diseases and insect pests as raw materials;
[0026] B. Peel, wash and cut into pieces: wash the purple sweet potato, potato and taro, peel and cut into pieces;
[0027] C. Pre-cooking: put the taro, potato and purple sweet potato in the pot, add an appropriate amount of water, add a little white sugar, and boil in the pot;
[0028] D. Seasoning: Dry and crush the almonds, chives, sesame seeds, and rock sugar, then cook the red beans and stir them into a paste, add the above-mentioned auxiliary materials to the boiled taro and purple sweet potatoes, and stir thoroughly;
[0029] E. Shape: put the stirred biscuit in the shaper to make animal-shaped biscuit;
[0030] F. Drying: Put the formed taro and purple potato biscuits in an oven, dry them at 106°C, sprinkle with a la...
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Abstract
The invention discloses a making method for taro and purple sweet potato biscuits and belongs to the field of food processing. The making method is characterized by comprising the following steps of selecting materials; peeling; cleaning and dicing; precooking; flavoring; shaping; baking; packaging; obtaining finished products. The making method has the beneficial effects that the products are aromatic, glutinous and soft, are smooth and gentle in mouthfeel, and have unique fragrant flavor of purple sweet potatoes and taros. The products are rich in various nutrients, can promote appetite and help digestion, are favorable for improving the immunity of a human body, have effects of tonifying middle-Jiao and Qi, maintaining beauty and keeping young, and detoxifying and resisting ageing, and are a health food which is hard to get, is suitable for people of all ages and is used for nourishing and maintaining health.
Description
technical field [0001] The invention relates to a food processing method, in particular to a method for making taro and purple potato biscuits. 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 plantAraceae. 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. Taro has rich nutritional value and can enhance the immune function of the human body. It can be used as a staple food for the...
Claims
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Application Information
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