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Preparation method of dried celery and sweet potato

A technology of sweet potato and celery juice, which is applied to the functions of food ingredients, confectionery, and sugar-containing food ingredients, etc. It can solve the problems of low nutritional value, poor preparation technology, dry and hard dried sweet potato, etc., and achieve the effect of enhancing nutrition , Improve the nutritional value, the effect of sufficient fiber content

Active Publication Date: 2021-05-07
广西产学研信息科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The (main) purpose of the present invention is to propose a method for preparing preserved celery and sweet potato, so as to solve the poor preparation process of the above-mentioned prior art. low value technical issues

Method used

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  • Preparation method of dried celery and sweet potato
  • Preparation method of dried celery and sweet potato

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 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;

[0033] 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;

[0034] S3: Sugar cooking and dipping: boil the semi-dried sweet potatoes in step S2 according to the first sugar solution soaking-the first nutrient solution soaking-the second sugar solution boiling-the seco...

Embodiment 2

[0048] 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;

[0049] 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;

[0050] S3: Sugar cooking and dipping: boil the semi-dried sweet potatoes in step S2 according to the first sugar solution soaking-the first nutrient solution soaking-the second sugar solution boiling-the se...

Embodiment 3

[0064] 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;

[0065] 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;

[0066] S3: Sugar cooking and dipping: boil the semi-dried sweet potatoes in step S2 according to the first sugar solution soaking-the first nutrient solution soaking-the second sugar solution boiling-the se...

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Abstract

The invention discloses a preparation method of preserved celery and sweet potato, which belongs to the technical field of food processing; the preserved celery and sweet potato is processed through raw material processing, raw material steaming and semi-drying, sugar boiling and dipping, soaking treatment, color protection treatment and drying Prepared through the steps of softening, softening and packaging; the prepared dried celery and sweet potato has a golden and transparent appearance, good elasticity, good toughness, sweet and sour taste, chewy and easy to rot, rich in the special fragrance of fresh potato and the clear fragrance of celery; And it has sufficient fiber content and high nutritional value, especially suitable for women to eat, and has the effect of losing weight; in addition, the preserved celery and sweet potato contains low sugar content, and most of it is xylitol and maltose, which is also very suitable for high blood pressure and high cholesterol The crowd eats; it has a very high promotional value.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a preparation method of preserved celery and sweet potato. 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 potato ranks f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/36
CPCA23G3/36A23G3/364A23G3/42A23G3/48A23V2002/00A23V2200/048A23V2200/14A23V2200/15A23V2200/332A23V2250/156A23V2250/21A23V2250/208A23V2250/2112A23V2250/61A23V2250/616A23V2250/6422A23V2250/70A23V2300/10A23V2300/48A23V2250/2132A23V2250/214
Inventor 许悦
Owner 广西产学研信息科技有限公司
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