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Ready-to-eat fresh crisp Chinese yam slices and preparation method thereof

A yam tablet and yam technology, applied in the field of ready-to-eat fresh and crisp yam tablet and its preparation, can solve the problems of single product form, loss of nutritional components, loss of yam flavor, etc., and achieve the effect of simple preparation method and good appearance

Inactive Publication Date: 2018-10-12
CHENGDU NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, yam is mainly used for fresh food, and there are few deep-processed products, mainly including dried yam, yam powder and yam beverage, etc. The processing of the above products more or less involves high-temperature baking, frying, hot air drying, vacuum microwave , freeze-drying and other processing methods, resulting in the loss of the original flavor of yam, a large loss of nutrients, and a single product form

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of preparation method of instant fresh and crisp yam slice is characterized in that, comprises the following steps:

[0036] (1) cleaning;

[0037] (2) boiling water: put the yam obtained in step (1) into boiling water and boil for 0.5min;

[0038] (3) peeling and slicing: remove the outer skin of the Chinese yam medicine of step (2) gained, then it is cut into the thin slice of 2mm;

[0039] (4) Preservation of crispness: the Chinese yam tablet obtained in step (3) is dropped into the crispness preservation solution for soaking, and the crispness preservation solution includes 0.09wt% calcium chloride and 0.06wt% magnesium chloride, and the soaking time is 2.5h;

[0040] (5) Enzyme inactivation: put the Chinese yam tablet obtained in step (4) into water and boil to inactivate the enzyme, and the enzymatic inactivation time is 1.5 min;

[0041] (6) Color protection: put the Chinese yam tablet obtained in step (5) into the color protection solution for soaking, ...

Embodiment 2

[0046] A kind of preparation method of instant fresh and crisp yam slice is characterized in that, comprises the following steps:

[0047] (1) cleaning;

[0048] (2) boiling water: put the yam obtained in step (1) into boiling water and boil for 0.5min;

[0049] (3) peeling and sectioning: remove the outer skin of the Chinese yam obtained in step (2), and then cut it into thin slices of 1mm;

[0050] (4) Crisp preservation: the yam sheet of step (3) gained is dropped into the crisp preservation liquid and soaked, and the crisp preservation liquid comprises 0.04wt% calcium chloride and 0.04wt% magnesium chloride, and the soaking time is 2.0h;

[0051] (5) Deenzyme: put the yam sheet of step (4) gained into water and boil to deenzyme, and the time to go out is 1min;

[0052] (6) Color protection: put the yam tablets obtained in step (5) into the color protection solution for soaking, the color protection solution includes 0.9% wtVC and 0.5wt% citric acid, and the soaking time ...

Embodiment 3

[0057] A kind of preparation method of instant fresh and crisp yam slice is characterized in that, comprises the following steps:

[0058] (1) cleaning;

[0059] (2) Boil in water: put the Chinese yam medicine obtained in step (1) into boiling water and boil for 1 min;

[0060] (3) peeling and slicing: remove the outer skin of the Chinese yam medicine of step (2) gained, then it is cut into the thin slice of 1mm;

[0061] (4) Preservation of crispness: the Chinese yam tablet obtained in step (3) is dropped into the crispness preservation solution for soaking, and the crispness preservation solution includes 0.05wt% calcium chloride and 0.05wt% magnesium chloride, and the soaking time is 2.5h;

[0062] (5) Enzyme inactivation: put the Chinese yam tablet obtained in step (4) into water and boil to inactivate the enzyme, and the enzymatic inactivation time is 2 minutes;

[0063] (6) Color protection: put the Chinese yam tablet obtained in step (5) into the color protection solu...

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Abstract

The invention provides ready-to-eat fresh crisp Chinese yam slices and a preparation method thereof. The preparation method comprises the following steps: performing cleaning, performing boiling withboiling water, performing peeling and performing slicing, performing crispness preservation and enzyme deactivation, performing color protection, performing emulsifying and preservation, performing seasoning and performing vacuum packing. The products produced by the method can maintain original shape, color and taste, and favorable brittleness mouth feel of the raw fresh Chinese yams. A few nutrient components run off, and various flavors of garlic fragrance, spicy, black nightshade herb, nori and the like are developed, so that the taste requirements of massive crowds are met. According to the ready-to-eat fresh crisp Chinese yam slices, an eating manner of convenient, leisure, nutritive, raw, fresh and green Chinese yams is provided, and is the eating manner which does not exist in themarket at current.

Description

technical field [0001] The invention belongs to the field of deep processing of agricultural products, and in particular relates to an instant fresh and crisp yam tablet and a preparation method thereof. Background technique [0002] Yam, also known as yam, soil potato, etc., is a herbaceous vine of Dioscoreaceae with a rod-shaped rhizome that grows in fertile, well-drained sandy soil. Originating in Asia, it is cultivated in all parts of the north and south of my country, and has wild distribution. It is mainly produced in Henan, Shanxi, Shandong, Shaanxi and other places. Yam has been eaten by humans since ancient times. It is one of the earliest plants eaten by humans. It has high nutritional value and is rich in vitamins, amino acids and polysaccharide proteins. Yam is the medicine in the mountain and the medicine in the food. It can not only be used as a health food, but also has medicinal value in regulating diseases. "Chinese Materia Medica" records that yam has the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L5/41A23L29/00A23L33/115A23L3/3481
CPCA23L3/3481A23V2002/00A23L5/41A23L19/10A23L29/015A23L29/03A23L33/115A23V2200/30A23V2200/048A23V2200/222Y02A40/90
Inventor 叶峻龚媛媛李泽鹏常波陈钰程哓容
Owner CHENGDU NORMAL UNIV
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