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Preparation method of purple yam slices

A production method and technology of taro chips, which are applied in the directions of oil-containing food ingredients, food science, etc., can solve the problems of dull color of taro, health hazards of consumers, and short storage time of color and luster, and achieve improved food safety and simple operation. Convenience and health and safety

Inactive Publication Date: 2019-08-20
JIANGYONG CHARACTERISTIS AGRI & SIDELINE PROD DEV
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Problems solved by technology

[0003] In view of the many beneficial functions of taro, many taro products are very popular in the market, but the color and luster of taro products sold on the market is stored for a short time, and the color of taro is dim after being stored for a long time, which affects the color and fragrance of taro products. affect consumer spending
Various chemical additives are added to different degrees in traditional taro processing, such as monosodium glutamate, chicken essence, essence, preservatives and other additives to meet people's needs for taste and storage of fragrant taro chips. These additives have certain health hazards to eaters

Method used

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  • Preparation method of purple yam slices

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Embodiment Construction

[0026] The present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments.

[0027] Such as figure 1 Shown, a kind of embodiment of the preparation method of fragrant taro chips of the present invention, comprises the following steps:

[0028] S1: Select the water sweet taro without disease and damage;

[0029] S2: Peel the watery taro;

[0030] S3: cleaning the water sweet potato;

[0031] S4: slice the watery taro to form fragrant taro slices;

[0032] S5: Use an oil pan to heat the oil to 150°C-160°C;

[0033] S6: Put the taro chips in an oil pan for frying;

[0034] S7: melting white sugar into water;

[0035] S8: Spray the sugar agent into the oil pan;

[0036] S9: Stir the taro chips quickly until the sugar is fully absorbed;

[0037] S10: Remove the oil from the taro chips, and return the removed oil to the oil pan;

[0038] S11: Pack the taro chips.

[0039] Compared with the traditional meth...

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Abstract

The invention discloses a preparation method of purple yam slices, which comprises the steps of: S1: aquatic purple yams free from diseases and damage, S2: peeling the aquatic purple yams, S3: cleaning the aquatic purple yams, S4: slicing the aquatic purple yams into purple yam slices, S5: heating oil to 150-160 DEG C through a frying-pan, S6: frying the purple yam slices in the frying-pan, S7: melting white granulated sugar into a water agent, S8: spraying the sugar agent into the frying-pan, S9: quickly stirring the purple yam slices till the sugar agent is absorbed sufficiently, S10: fishing out the purple yam slices, and removing the oil to the frying-pan, and S11: packaging the purple yam slices. The preparation method has the advantages that the preparation method is simple and convenient to operate; a fragrant, crispy and delicious taste can be ensured, and the food safety can be improved.

Description

technical field [0001] The invention mainly relates to the field of deep processing of agricultural products, in particular to a method for making fragrant taro chips. Background technique [0002] Fragrant and nutritious, taro is harvestable year-round and is also valued in temperate regions. Taro is rich in nutrition, and it has many effects. It can clear the stomach, cure constipation, clear heat and moisten the lungs, relieve polydipsia, fill the essence, and relieve alcohol poisoning. Taro in the human body can help the brain create a chemical component - serotonin, which can stimulate the nervous system, bring joy, calm and drowsy signals, and even have an analgesic effect. Therefore, taro is also called "happy food". American medical experts have found that eating sweet taro often can prevent high blood pressure, because sweet taro can provide more potassium ions that can lower blood pressure, resist sodium ion boosting blood pressure and damage blood vessels. They...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L29/30A23L5/10
CPCA23V2002/00A23L5/11A23L19/10A23L29/30A23V2250/18
Inventor 张四玲
Owner JIANGYONG CHARACTERISTIS AGRI & SIDELINE PROD DEV
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