Instant yam slice and processing method thereof

A processing method and technology of yam tablets, applied in the field of instant yam tablets and its processing, can solve the problems of carbonization blackening, flour weight, acrylamide production, etc., to prevent loss or damage, inhibit browning reaction, and enhance viscosity Effect

Inactive Publication Date: 2018-11-02
襄阳农博源农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Chinese Patent No. CN201410130066.2 discloses a processing method of honey yam. Sprinkle low-gluten flour on the surface of the cut yam slices to lock the moisture of the yam. After drying, put it into the honey flour paste and stir it, and then fry it. Though it can prevent nutrient loss to a certain extent, there are still some problems in this invention: 1. After the yam is peeled and sliced, the mucilage flows out, so that the pulp and juice are directly exposed to the air, and enzymatic browning is very prone to occur, causing the The appearance quality of fresh-cut yams has dropped sharply; 2. The addition of low-gluten flour and honey roux makes the finishe

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  • Instant yam slice and processing method thereof
  • Instant yam slice and processing method thereof

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Experimental program
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Effect test

Embodiment 1

[0036] A kind of ready-to-eat yam tablet, comprises following components: iron stick yam, Muhe; Its processing method comprises the following steps:

[0037] S1. Preparation of Tiegon yam slices: select fresh Tiegu yam with crisp and tender meat, wash, freeze and store overnight at 4°C, then peel off the skin, and cut into thin slices with a thickness of 1.5mm with a bamboo blade;

[0038] S2. Preparation of Muhe Tiegon Yam Tablets: Evenly sprinkle 1mm thick Muhe micropowder on the surface of the Tiegon Yam Tablets;

[0039] S3. Drying and forming: put the Muhe iron stick yam tablet in a vacuum microwave dryer, adjust the temperature to 35°C, and dry until the moisture content is 30%;

[0040] S4. Frying: Put the dried and shaped slices in a vacuum fryer, adjust the temperature to 95°C, fry until the surface is golden yellow, take out of the pan, centrifugally degrease in a vacuum state, and vacuum pack the finished product ready-to-eat yam slices after cooling .

[0041] Th...

Embodiment 2

[0043] A kind of ready-to-eat yam tablet, comprises following components: iron stick yam, Muhe; Its processing method comprises the following steps:

[0044] S1. Preparation of Tiegon yam slices: select fresh Tiegu yams with crisp and tender meat, wash them, freeze them overnight at 4°C, then peel them, and cut them into thin slices with a thickness of 2mm with a bamboo blade;

[0045] S2. Preparation of Muhe Tiegon Yam Tablets: Evenly sprinkle 1.5mm thick Muhe micropowder on the surface of Tiegon Yam Tablets;

[0046] S3. Drying and forming: put the Muhe iron stick yam tablet in a vacuum microwave dryer, adjust the temperature to 50°C, and dry until the moisture content is 20%;

[0047] S4. Frying: Put the dried and shaped slices in a vacuum fryer, adjust the temperature to 115°C, fry until the surface is golden yellow, take out of the pan, centrifugally degrease in a vacuum state, and vacuum pack the ready-to-eat yam slices after cooling. .

[0048] The preparation method ...

Embodiment 3

[0050] A kind of ready-to-eat yam tablet, comprises following components: iron stick yam, Muhe; Its processing method comprises the following steps:

[0051] S1. Preparation of Tiegon yam slices: select fresh Tiegu yams with crisp and tender meat, wash them, freeze them overnight at 4°C, then peel them, and cut them into thin slices with a thickness of 2mm with a bamboo blade;

[0052] S2. Preparation of Muhe Tiegon Yam Tablets: Evenly sprinkle 1.5mm thick Muhe micropowder on the surface of Tiegon Yam Tablets;

[0053] S3. Drying and forming: put the Muhe iron stick yam tablet in a vacuum microwave dryer, adjust the temperature to 45°C, and dry until the moisture content is 20%;

[0054] S4. Frying: Put the dried and shaped slices in a vacuum fryer, adjust the temperature to 95°C, fry until the surface is golden yellow, take out of the pan, centrifugally degrease in a vacuum state, and vacuum pack the finished product ready-to-eat yam slices after cooling .

[0055] The prep...

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Abstract

The invention discloses an instant yam slice and a processing method thereof, and relates to the field of food processing. The instant yam slice is prepared from iron stick yam, fingerleaf rodgersflower rhizome and citric acid, wherein a layer of fingerleaf rodgersflower rhizome micro powder is uniformly sprinkled on the surface of iron stick yam slices; the effects of preventing iron stick yam browning are achieved; secondly, the iron stick yam and the fingerleaf rodgersflower rhizome are compounded; the effects of removing greasiness, eliminating decoration and baking toxin and facilitatingdigestion are achieved; the dyspepsia symptoms possibly occurring after the eating of fried iron stick yam slices can be reduced or even eliminated.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an instant yam tablet and a processing method thereof. Background technique [0002] Yam is the rhizome of perennial herbaceous vine yam, which is widely distributed in all parts of my country. Yam has white meat and rich nutrition. It is a combination of food and medicine. Fresh yams are not easy to store, and are often processed and stored. The traditional processing methods of yams are generally soaked in water, dried, and fried. The methods of frying include soil frying, clear frying, bran frying, and rice frying. Scorching, loss of mucin and polysaccharides will reduce the efficacy of yam, and yam has a high starch content, which takes a long time to moisten, and yam is prone to redness and rancidity, which affects the appearance and taste of the finished product. To this end, it is of great significance to develop more nutritious and convenient yam tablets. [0003] Chinese...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L33/10A23L5/41A23L5/10
CPCA23L19/10A23L5/11A23L5/41A23L33/10A23V2002/00A23V2200/30A23V2200/32A23V2200/326A23V2200/328A23V2200/048A23V2200/14
Inventor 邹涛
Owner 襄阳农博源农业有限公司
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