Fragrant and crisp Chinese yam slice and processing method thereof
A processing method and the technology of yam slices are applied in food science, food ingredients as antimicrobial preservation, and the function of food ingredients. It can solve the problems of long frying time, affecting the taste, and high flour content. Fast heating speed and bright color effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
preparation example Construction
[0041] The preparation method of the Muhe micropowder is as follows: the cleaned Muhe is freeze-dried at a low temperature, crushed through a 200-300 mesh sieve, and the under-sieve is collected as the Muhe micropowder.
[0042] Preferably, the preparation method of Muhe micropowder is as follows: the cleaned Muhe is freeze-dried at low temperature, crushed through a 200-300 mesh sieve, and 100 g of the under-sieve is collected, and added to the In 300mL enzyme solution, hydrolyze for 1-1.5h, then heat to 70°C to inactivate the enzyme to obtain the enzymolysis solution, and then freeze-dry at low temperature to obtain Muhe micropowder. The glucoamylase is cellulase and pectinase, and the unit enzyme activities of the glucoamylase are: pectinase 4000-5000U / mL, cellulase 4000-7000U / mL. The enzyme liquid may also contain 0.05-0.5% (w / v) citric acid.
[0043] In step S3, the drying temperature does not exceed 60°C.
[0044] In step S4, the frying temperature does not exceed 115°...
Embodiment 1
[0060] A crispy yam tablet, comprising the following components: Ma yam, Muhe; its processing method, comprising the following steps:
[0061] S1. Preparation of mosaic yam slices: select fresh mosaic yam with crisp and tender meat, wash, freeze and store overnight at 4°C, then peel, and cut into thin slices with a thickness of 1.5mm with a bamboo blade;
[0062] S2. Prepare Muhe Mayam Tablets: Evenly sprinkle 1mm thick Muhe micropowder on the surface of Mashan Tablets;
[0063] S3. Drying and forming: put the crispy yam slices in a vacuum microwave dryer, adjust the temperature to 35°C, and dry until the moisture content is 30%;
[0064] 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 after cooling, vacuum pack to obtain the finished crispy yam piece.
[0065] The preparation method of the Muhe micropowder is as follows: t...
Embodiment 2
[0067] A crispy yam tablet, comprising the following components: Ma yam, Muhe; its processing method, comprising the following steps:
[0068] S1. Preparation of mosaic yam tablets: select fresh mosaic 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;
[0069] S2. Prepare Muhe Mayam Tablets: Evenly sprinkle 1.5mm thick Muhe micropowder on the surface of Mayam Tablets;
[0070] S3. Drying and forming: put the crispy yam slices in a vacuum microwave dryer, adjust the temperature to 50°C, and dry until the moisture content is 20%;
[0071] 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 after cooling, vacuum pack to obtain the finished crispy yam piece.
[0072] The preparation method of the Muhe micropowder is a...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com