Sweet potato Menzi and preparation method thereof

Abstract

Sweet potato Menzi is characterized by comprising the following components by the mass percentage: 6%-7% of sweet potato starch, 13%-14% of corn starch, 75%-80% of water, 0.04%-0.06% of edible salt, 0.02%-0.04% of edible alkali, 0.02%-0.04% of alum, 0.01%-0.02% of tea polyphenols, 0.01%-0.02% of honeysuckle powder, 0.01%-0.03% of wolfberry powder and 0.01%-0.02% of hawthorn powder.

Description

technical field [0001] The invention belongs to the technical field of sweet potato stew processing, and in particular relates to sweet potato stew and a preparation method thereof. Background technique [0002] There are many kinds of dishes on the table processed from sweet potato starch, because sweet potato starch contains nutrients that are beneficial to the human body. With the continuous development of human society, people no longer stay on the common eating methods for eating sweet potatoes, and these common eating methods can no longer meet people's diverse needs. Sweet potato starch has gradually become an indispensable table delicacy in people's daily life. The starch in the sweet potato is used to be pasty after heating, so that the vitamin C that is easily soluble in water at a temperature of 88-92 ° C is excellently protected. [0003] Sweet potato starch contains a large amount of calcium, magnesium, potassium and other elements, which can prevent osteoporo...

AI Technical Summary

Problems solved by technology

[0004] As we all know, the sweet potato starch currently on the market is used to make vermicelli, vermicelli, etc., and the eating method is relatively simple. Now, a few people in a few areas have started to make sweet potato stew, but the preparation methods and processes are not completely the same, and the taste is also very different.

[0005] Although there are sweet potato stews on the market that can meet the needs of customers, such as the patented product of application publication number: CN108095055A, ginger, green onion and garlic are added in this patent product, and a pungent smell of ginger, green onion and garlic permeates the production workshop during production. The pungent smell of garlic makes it difficult for production workers to open their eyes, and even shed tears. The nasal cavity is often irritated, which has a certain negative impact on the body.

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