Baking method of baked sweet potato and finished product of baked sweet potato

Abstract

The invention relates to a baking method of a baked sweet potato and a finished product of the baked sweet potato. The method comprises the following steps: first baking the sweet potato for curing; digging out inner stuffing of the baked sweet potato so as to form a hollow part inside a sweet potato crust; then quick-freezing the sweet potato crust at a temperature of -25 to -30 DEG C for 30 minutes; then mixing the inner stuffing dug out from the baked sweet potato with homemade ingredients so as to form a new stuffing; after mixing of the new stuffing, carrying out sieving; then filling the hollow part inside the sweet potato crust with the new stuffing; shaping the new stuffing into a rhombus appearance; finally coating the surface of the new stuffing with a layer of yolks so as to finish the finished product of the baked sweet potato; and refrigerating the finished product of the baked sweet potato at a low temperature of -10 to -15 DEG C for preservation. Therefore, not only a sweet potato flavor is retained, but also an edible quality is guaranteed.

Description

【Technical field】 [0001] The invention relates to a sweet potato roast baking method and its finished product, in particular to a sweet potato roast baking method and its finished product in which new fillings are filled inside hollowed sweet potatoes. 【Background technique】 [0002] Generally, if the common sweet potatoes are baked directly in the oven, although the shape of the sweet potatoes can be preserved, the sweet potato filling inside is prone to dryness due to the evaporation of water after baking, making it difficult to eat. The fiber of sweet potato stuffing is too long, which is easy to cause indigestion. [0003] In order to avoid indigestion of the eaters, some operators hollow out the sweet potato filling inside, then break up the sweet potato filling, and then fill it into the shell of the sweet potato. However, because the sweet potato shell is too soft, it is not easy to put on the filling. , resulting in a slowdown in mass production. In addition, the ri...

AI Technical Summary

Problems solved by technology

[0002] Generally, if the common sweet potatoes are baked directly in the oven, although the shape of the sweet potatoes can be preserved, the sweet potato filling inside is prone to dryness due to the evaporation of water after baking, making it difficult to eat. The fiber of the sweet potato stuffing is too long, it is easy to cause indigestion

[0003] In order to avoid indigestion of the eaters, some operators hollow out the sweet potato filling inside, then break up the sweet potato filling, and then fill it into the shell of the sweet potato. However, because the sweet potato shell is too soft, it is not easy to put on the filling. , resulting in a slowdown in mass production. In addition, the ripened sweet potato shells are more likely to deteriorate and deform if they are not preserved; obviously there is room for improvement

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