Processing method of deep-fried red-core sweet potato
A processing method and technology of sweet potatoes, applied in food coating, food science, food ingredients as antioxidants, etc., can solve the problems of reduced edible value of sweet potatoes, monotonous taste of sweet potatoes, loss of nutritional components, etc., to increase the taste Layers, rich taste, and the effect of reducing the decomposition of nutrients
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Embodiment 1
[0025] A processing method of deep-fried red sweet potato includes the following steps:
[0026] Step a, select mature red potato tubers that are free of diseases and insect pests, clean and peel them for later use;
[0027] Step b, cutting the red sweet potato into uniform potato pieces, the weight of which is 50g;
[0028] Step c: Put the cut potato pieces into a container, pour it into the glue solution, so that the solution is completely immersed in the potato pieces, heat the container to 40°C, stir for 3 minutes, then lower the temperature to 10°C, and let stand for 30 minutes; In parts by mass, the preparation method of the adhesive solution is as follows: mix 10 parts of red jujube polysaccharide, 1 part of honey, 8 parts of glutinous rice flour, and 100 parts of clear water, heat to 100°C, keep the temperature for 20 minutes, and lower the temperature to normal temperature. , Add 3 parts of apple juice and mix evenly; the apple juice is obtained by squeezing the core of gre...
Embodiment 2
[0034] A processing method of deep-fried red sweet potato includes the following steps:
[0035] Step a, select mature red potato tubers that are free of diseases and insect pests, clean and peel them for later use;
[0036] Step b, cutting the red sweet potato into uniform potato pieces, the weight of which is 70g;
[0037] Step c: Put the cut potato pieces into a container, pour it into the glue solution so that the solution is completely immersed in the potato pieces, heat the container to 47°C, stir for 4 minutes, then lower the temperature to 14°C, and let stand for 34 minutes; In parts by mass, the preparation method of the adhesive solution is as follows: mix 14 parts of red date polysaccharides, 3 parts of honey, 8 parts of glutinous rice flour, and 120 parts of clear water, heat to 100°C, keep the temperature for 30 minutes, and lower the temperature to normal temperature. , Add 3 parts of apple juice and mix evenly; the apple juice is obtained by squeezing the core of gree...
Embodiment 3
[0043] A processing method of deep-fried red sweet potato includes the following steps:
[0044] Step a, select mature red potato tubers that are free of diseases and insect pests, clean and peel them for later use;
[0045] Step b, cutting the red sweet potato into uniform potato pieces, the weight of which is 80g;
[0046] Step c: Put the cut potato pieces into a container, pour it into the glue solution so that the solution is completely immersed in the potato pieces, heat the container to 50°C, stir for 5 minutes, then lower the temperature to 15°C, and let it stand for 50 minutes; In parts by mass, the preparation method of the adhesive solution is as follows: mix 15 parts of red date polysaccharides, 3 parts of honey, 12 parts of glutinous rice flour, and 120 parts of clear water, heat to 110°C, keep the temperature for 30 minutes, and lower the temperature to normal temperature. , Add 5 parts of apple juice and mix evenly; the apple juice is obtained by squeezing the core of ...
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