Preserved sweet potato immersing liquid and preparation method thereof

A technology for dipping liquid and sweet potato, which is applied to the dipping solution of preserved sweet potato and the field of preparation thereof, can solve the problems of poor preparation process, low nutritional value, dry and hard preserved sweet potato, etc., and achieves improvement of nutritional value, health-care efficacy, and fiber content. sufficient effect

Inactive Publication Date: 2018-03-20
东兴市红家宝电子商务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The (main) purpose of the present invention is to propose preserved sweet potato dipping liquid and preparation method thereof, and use said dipping liquid in the preparation process of sweet potato preservation, to solve the poor

Method used

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  • Preserved sweet potato immersing liquid and preparation method thereof
  • Preserved sweet potato immersing liquid and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] S1: Raw material processing: select fresh sweet potatoes with tight texture, no trauma, no pollution and no decay, divide them into small potatoes and large potatoes, wash them, remove insect eyes, black spots, and peel them, and cut the large potatoes into lengths of 10-14cm and width 1-2cm strips, then soak the peeled small potatoes and strips in water for later use;

[0029] S2: Steaming and semi-drying of raw materials: use celery juice to steam steam the spare small potatoes and strip potatoes in step S1; after steaming, remove the well-ripe sweet potatoes and place them at a temperature of 60-80°C drying in an environment until the moisture content is 62%-70%, and then cooling to 25-30°C to prepare semi-dried cooked sweet potatoes for later use;

[0030] S3: Sugar cooking and dipping: Boil the semi-dried sweet potatoes in step S2 in the first sugar solution--soak in the first dipping solution--boil in the second sugar solution--soak in the second dipping solution-...

Embodiment 2

[0044] S1: Raw material processing: select fresh sweet potatoes with tight texture, no trauma, no pollution and no decay, divide them into small potatoes and large potatoes, wash them, remove insect eyes, black spots, and peel them, and cut the large potatoes into lengths of 10-14cm and width 1-2cm strips, then soak the peeled small potatoes and strips in water for later use;

[0045] S2: Steaming and semi-drying of raw materials: use celery juice to steam the spare small potatoes and strips of potatoes in step S1; after steaming, remove the well-ripe sweet potatoes and place them in an environment with a temperature of 60°C drying in medium temperature until the moisture content is 62%, and then cooling to 25°C to prepare semi-dried cooked sweet potatoes for later use;

[0046] S3: Sugar cooking and dipping: Boil the semi-dried sweet potatoes in step S2 in the first sugar solution--soak in the first dipping solution--boil in the second sugar solution--soak in the second dippi...

Embodiment 3

[0060] S1: Raw material processing: select fresh sweet potatoes with tight texture, no trauma, no pollution and no decay, divide them into small potatoes and large potatoes, wash them, remove insect eyes, black spots, and peel them, and cut the large potatoes into lengths of 10-14cm and width 1-2cm strips, then soak the peeled small potatoes and strips in water for later use;

[0061] S2: Steaming and semi-drying of raw materials: use celery juice to steam the spare small potatoes and strips of potatoes in step S1; after steaming, remove the well-ripe sweet potatoes and place them in an environment with a temperature of 70°C drying in a medium temperature until the moisture content is 65%, and then cooling to 27°C to prepare half-dried cooked sweet potatoes for later use;

[0062] S3: Sugar cooking and dipping: Boil the semi-dried sweet potatoes in step S2 in the first sugar solution--soak in the first dipping solution--boil in the second sugar solution--soak in the second dip...

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Abstract

The invention discloses a preserved sweet potato immersing liquid and a preparation method thereof, and belongs to the technical field of food processing. The preserved sweet potato immersing liquid comprises the following raw materials: red dates, Chinese wolfberry fruits, radix codonopsis, radix paeoniae alba, fructus aurantii immaturus, zizania aquatica, dried orange peel, hawthorn fruits, oyster mushrooms, a celery extract, vitamins, and trace elements. The preserved sweet potato immersing liquid is prepared by the following steps of preparing a mixed solution A, preparing a celery extract, preparing an immersing liquid, and so on. Being used in preparation processes of sweet potatoes, the prepared preserved sweet potato immersing liquid is capable of ensuring golden and transparent appearance, good elasticity, fine tenacity, sour-sweet and tasty flavor, chewy but loose taste, as well as unique aroma of fresh sweet potatoes and refreshing fragrance of celery of the prepared preserved sweet potatoes; moreover, the preserved sweet potatoes is adequate in fiber content and high in nutritional value. The preserved sweet potatoes are especially suitable for female consumption, and has the function of slimming; moreover, the preserved sweet potatoes are not high in sugar content, and the sugar is mainly composed of xylitol and maltose, and thus, the preserved sweet potatoes are also very suitable for people with hypertension and high cholesterol to eat. The High preserved sweet potatoes have very high promotion values.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to preserved sweet potato dipping liquid and a preparation method thereof. Background technique [0002] Sweet potato is sweet in taste and flat in nature. It is a kind of cheap and good health food, which can make people live longer. Sweet potato is one of the most nutritionally balanced foods. 500 grams of sweet potato can produce 630 kcal of heat. It contains more protein than rice, white flour and millet, and also contains calcium, phosphorus, iron, carrots and vitamins. Especially valuable are the iron, calcium, carrots and vitamin C that are lacking in flour, while sweet potatoes are richer. The vitamin C in sweet potatoes is comparable to that of citrus, and the vitamin B is 7 times that of rice. Sweet potato has the effect of significantly inhibiting malignant tumors. According to the 20 kinds of vegetables announced by the Japan Cancer Research Institute, sweet p...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/362A23G3/368A23G3/48A23V2002/00A23V2200/332A23V2200/326A23V2200/3262A23V2250/21
Inventor 许悦
Owner 东兴市红家宝电子商务有限公司
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