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Sweet potato soup preparation method

A production method and a sweet potato technology, which are applied in the field of food processing, can solve problems such as underutilization of sweet potato resources, and achieve the effects of easy absorption, convenient portability and increased collagen.

Inactive Publication Date: 2015-05-27
潘宝莲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of this invention is to provide a kind of making method of sweet potato soup, to solve the problem that sweet potato resources are not fully utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of sweet potato soup, comprises the following steps:

[0018] A. Peel the fresh sweet potatoes, wash them, steam them for 30 minutes, press them into a thick paste, remove the slag, and form a paste;

[0019] B. Put the paste of step A into the fermenter, add half of the weight of the paste banana crumbs, then add the starter to ferment, the fermentation temperature is 15°C, the fermentation time is 48 hours, and stir once every 12 hours;

[0020] After C, the paste material after step B fermentation is cooled at room temperature for 26 hours, set aside;

[0021] D. Put the paste after returning to normal temperature in step C into the pot and cook it. When the cooking temperature reaches 70°C, add the soaked white fungus. The weight ratio of the broken white fungus to the paste is 0.2:1. Stir evenly and continue heating for 120 minutes. cook;

[0022] E. Put the boiled product obtained in step D into a mold to form it, store it at a low t...

Embodiment 2

[0024] A kind of preparation method of sweet potato soup, comprises the following steps:

[0025] A. Peel the fresh sweet potatoes, wash them, steam them for 40 minutes, press them into a thick paste, remove the slag, and form a paste;

[0026] B. Put the paste of step A into the fermenter, add water chestnut crumbs half the weight of the paste, and then add a starter to ferment. The fermentation temperature is 30°C, the fermentation time is 36 hours, and it is stirred once every 10 hours;

[0027] C, step B fermented paste after cooling at room temperature for 32 hours, set aside;

[0028] D. Put the paste after returning to normal temperature in step C into the pot and cook it. When the cooking temperature reaches 70°C, add the soaked white fungus. The weight ratio of the broken white fungus to the paste is 0.25:1. Stir evenly and continue heating for 150 minutes. cook;

[0029] E. Put the boiled product obtained in step D into a mold for molding, store it at a low tempera...

Embodiment 3

[0031] A kind of preparation method of sweet potato soup, comprises the following steps:

[0032] A. Peel the fresh sweet potatoes, wash them, steam them for 35 minutes, press them into a thick paste, remove the slag, and form a paste;

[0033] B. Put the paste of step A into the fermenter, add the mixture of banana crumbs and water chestnut crumbs with half the weight of the paste, and then add starter to ferment. The fermentation temperature is 20°C and the fermentation time is 42 hours. Stir every 11 hours;

[0034] After C, step B fermentation paste material is cooled at room temperature for 30 hours, set aside;

[0035] D. Cook the paste after returning to normal temperature in step C. When the cooking temperature reaches 70°C, add the soaked white fungus. The weight ratio of the broken white fungus to the paste is 0.23:1. Stir evenly and continue heating for 130 minutes. cook;

[0036] E. Put the boiled product obtained in step D into a mold for molding, store it at a...

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PUM

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Abstract

The invention discloses a sweet potato soup preparation method, relating to the technical field of food processing. The method comprises the following steps: A. peeling fresh sweet potatoes and then washing and cooking the peeled sweet potatoes, pressing the cooked sweet potatoes until thick paste is formed and removing the residues, thus forming a paste material; B. putting the paste material formed in the step A in a fermentation tank, adding auxiliary materials and then adding a fermentation agent to carry out fermentation; C. cooling the paste material fermented in the step B at normal temperature for later use; D. putting the paste material restored to normal temperature in the step C in a pot and cooking the paste material, adding soaked shredded tremella when the cooking temperature is 70 DEG C, stirring the materials uniformly and taking the cooked material out of the pot after continuously heating the mixture for 120-150 minutes; E. putting the cooked material obtained in the step D in a mould to be moulded and sealing and bottling the moulded material after preserving the moulded material at low temperature for 7-8 days. Compared with the prior art, the sweet potato soup preparation method has the beneficial effect that the problem that the sweet potato resources are not fully utilized is solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing a nutritional cream with sweet potatoes as the main raw material. Background technique [0002] Sweet potato, formerly known as sweet potato, has an oval or oblate capsule with a false septum and is divided into 4 chambers. It is rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals. It has the reputation of "longevity food"; The sugar content reaches 15%-20%; it has the effects of anti-cancer, heart protection, emphysema prevention, diabetes, and weight loss; it is also commonly known as sweet potato. In recent years, people are not limited to using sweet potatoes as supplementary food other than the staple food, and occasionally eat them, but pay more and more attention to the utilization of the health benefits of sweet potatoes. But people's edible sweet potato is also mainly eaten after fresh sweet potato steami...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L19/12
Inventor 潘宝莲
Owner 潘宝莲