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Quick-frozen steamed sweet potato processing technology

A processing technology and potato technology, applied in food preservation, fruit and vegetable preservation, food preparation and other directions, can solve the problems of affecting freshness, easy to lose water in steamed potato, etc., and achieve the effect of convenient storage and transportation

Inactive Publication Date: 2015-04-29
ANHUI DONGBAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Sweet potato is very nutritious. People usually eat sweet potato by steaming. It is an important food. However, steamed sweet potato is easy to lose water and affects its freshness. How to increase the freshness of steamed sweet potato and make it easy to eat is what people are more concerned about. The problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A processing technology of quick-frozen steamed potato, the process flow of which is: raw material selection → peeling and cutting → soaking and curing → bubble cleaning → plate loading → cooking → cooling → quick freezing → plate removal → refrigeration.

[0019] The specific processing steps are as follows:

[0020] A processing technique of quick-frozen steamed potato, which comprises the following steps:

[0021] (1) Selection of raw materials: select potato, wash the surface soil and foreign matter with clean water;

[0022] (2) Peel and cut into pieces: remove the outer skin of the potato and the coarse fibers at both ends, adjust the distance between the cutters, and cut into pieces of potato with a mass of 15-25g;

[0023] (3) Soaking and curing: Put the potato pieces in water for soaking and curing, soaking time is 20-25 minutes;

[0024] (4) Bubble cleaning: Put the potato pieces into the cleaning tank evenly, rinse with running water bubbles, remove the flo...

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PUM

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Abstract

The invention discloses a quick-frozen steamed sweet potato processing technology which comprises the technology processes of selection of raw materials, peeling and slicing, soaking maintenance, air bubble cleaning, panning, digestion, cooling, quick freezing, removal from the pan and refrigeration. The quick-frozen steamed sweet potato obtained by the technology maintains the quality of the steamed sweet potato via low temperature without any preservative or additive, so that the nutrition of the steamed sweet potato is not lost during the quick-freeze transportation, the original taste and flavor of the steamed sweet potato are maintained, and the product storage and transportation are convenient.

Description

technical field [0001] The invention relates to a processing technology of quick-frozen steamed potato. Background technique [0002] Yam, also known as sweet potato, sweet potato, sweet potato, white taro, etc., is a tubular flower, convolvulaceae annual herb, lying on the ground obliquely, the underground part is a round, oval or spindle-shaped root, the shape of the root , skin color and flesh color vary by variety or soil. Potato roots contain 60%-80% moisture, 10%-30% starch, about 5% sugar and a small amount of protein, oil, cellulose, hemicellulose, pectin, ash, etc. If 2.5Kg of fresh potato is used Converted into 0.5Kg of grain, its nutritional components except fat, protein, carbohydrates and other content are higher than rice, flour, and the protein composition of potato is relatively reasonable, and the content of essential amino acids is high, especially the lack of lysate in cereals. Amino acid is higher in yam. In addition, potato is rich in vitamins (carote...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L19/10
CPCA23B7/00A23B7/0441
Inventor 凌东东吴礼新李红卫
Owner ANHUI DONGBAO FOOD