Vacuum microwave processing method for instant Chinese yam chips

A technology of vacuum microwave and processing method, applied in the field of food processing, can solve the problems of difficulty in meeting consumer requirements for yam products, high moisture content of yam, and difficulty in long-term preservation, and achieves low cost, rich nutrition, and less loss of internal nutrients. Effect

Inactive Publication Date: 2019-06-18
HEZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] As the output of yam increases year by year, the market price of fresh yam and dried yam is constantly decreasing. However, yam has a high moisture content, is easy to rot and deteriorate, and is difficult to preserve for a long time. It is urgent to solve the market sales problem of yam. It is currently edible in the market. There are few yam products, and it is difficult to meet consumers' requirements for yam products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A vacuum microwave processing method for instant yam tablets, the specific processing steps are as follows:

[0019] (1) Material selection: choose fresh, disease-free and non-damaged yams.

[0020] (2) Cleaning: Wash off the soil and impurities on the surface of the yam with tap water.

[0021] (3) Peeling: Use artificial peeling method to peel off the yam skin.

[0022] (4) Slicing: Cut the peeled yam slices into thin slices with a thickness of 8 mm by cross-cutting.

[0023] (5) Blanching: Put the cut yam slices into boiling water immediately and scald them for 6 minutes, then remove them.

[0024] (6) Seasoning liquid preparation: with the specific gravity of yam slices, 200% distilled water, 3.0% salt, 3.5% chili powder, 0.2% thirteen spices, 6.0% white granulated sugar, fully stir evenly.

[0025] (7) Seasoning dipping: put the blanched yam slices into the above-mentioned seasoning solution and soak for 4 hours, so that the seasoning solution fully penetrates i...

Embodiment 2

[0029] A vacuum microwave processing method for instant yam tablets, the specific processing steps are as follows:

[0030] (1) Material selection: choose fresh, disease-free and non-damaged yams.

[0031] (2) Cleaning: Wash off the soil and impurities on the surface of the yam with tap water.

[0032] (3) Peeling: Use artificial peeling method to peel off the yam skin.

[0033] (4) Slicing: Cut the peeled yam slices into thin slices with a thickness of 5 mm by cross-cutting.

[0034] (5) Blanching: Put the cut yam slices into boiling water immediately and scald for 4 minutes, then remove.

[0035] (6) Seasoning liquid preparation: with the specific gravity of yam slices, 200% distilled water, 3.0% salt, 5.0% chili powder, 0.1% thirteen spices, 10.0% white granulated sugar, fully stir.

[0036] (7) Seasoning dipping: put the blanched yam slices into the above-mentioned seasoning solution and soak for 2.5 hours, so that the seasoning solution fully penetrates into the yam sl...

Embodiment 3

[0040] A vacuum microwave processing method for instant yam tablets, the specific processing steps are as follows:

[0041] (1) Material selection: choose fresh, disease-free and non-damaged yams.

[0042] (2) Cleaning: Wash off the soil and impurities on the surface of the yam with tap water.

[0043] (3) Peeling: Use artificial peeling method to peel off the yam skin.

[0044] (4) Slicing: Cut the peeled yam slices into thin slices with a thickness of 2mm by cross-cutting.

[0045] (5) Blanching: Put the cut yam slices into boiling water immediately and blanch for 3 minutes, then remove.

[0046] (6) Seasoning liquid preparation: with the specific gravity of yam slices, 200% distilled water, 2.0% salt, 4.0% chili powder, 0.15% thirteen spices, 8.5% white granulated sugar, fully stir.

[0047] (7) Seasoning dipping: put the blanched yam slices into the above-mentioned seasoning solution and soak for 2.0 hours, so that the seasoning solution fully penetrates into the yam sl...

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PUM

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Abstract

The invention discloses a vacuum microwave processing method for instant Chinese yam chips, and belongs to the technical field of food processing. Chinese yam chips are given special flavor through soaking and seasoning, and then rapid processing of the low-temperature and non-fried instant Chinese yam chips is achieved by utilizing the characteristics of low puffing temperature, short heating time, fast water evaporation and less loss of nutrients of products of vacuum microwave drying technology. By means of the method, nutrient loss of Chinese yam can be effectively reduced, and the methodhas the advantages that production efficiency is high, the cost is low, nutrition is rich and taste is good. The vacuum microwave processing method includes the step that seasoned Chinese yam chips are subjected to two-stage microwave drying under the vacuum degree of -0.09 Mpa.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a vacuum microwave processing method for instant yam tablets. Background technique [0002] Chinese yam, also known as Huaishan, Chinese yam, Chinese yam, sweet potato, etc., is one of the traditional foods with the same source of medicine and food in my country. Yam is rich in nutrition, contains saponin, mucus, choline, glycoprotein, niacin, ascorbic acid, and has good disease prevention and health care functions, which can prevent cardiovascular diseases, improve body immunity, promote digestion, anti-tumor, anti-virus , anti-aging and lowering blood pressure and other effects. [0003] Vacuum microwave technology combines the instantaneity of microwave heating and the low-temperature characteristics of vacuum drying, uses vacuum devices to remove moisture, and directly uses microwaves for heating instead of transferring heat through convection or conducti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/10A23L27/10A23L33/00A23L5/30A23B7/02A23B7/144
Inventor 刘艳李定金段振华唐小闲商飞飞兰艳丽
Owner HEZHOU UNIV
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