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Fruit and yam sachima and preparation method thereof

A technology of yams and fruits, which is applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, food ingredients as taste improvers, etc., which can solve the problems of soft and rotten, lower production efficiency, mildew, etc.

Pending Publication Date: 2020-10-27
SHANDONG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, kiwi fruit is a typical respiration-changing fruit with thin skin and juicy content. It is easy to become soft and rotten during storage, which reduces production efficiency.

Method used

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  • Fruit and yam sachima and preparation method thereof
  • Fruit and yam sachima and preparation method thereof

Examples

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preparation example Construction

[0066] In yet another specific embodiment of the present invention, the preparation method of the above-mentioned fruit yam Sachima is provided, and the preparation method comprises:

[0067] S1. Pretreat the raw materials of the above-mentioned fruit yam Sachima and make them into strips, and freeze them;

[0068] S2, vacuum freeze-drying the raw materials processed in step S1;

[0069] S3. Mix the starchy syrup with the raw materials processed in step S2, and press them into molds to obtain the product.

[0070] In yet another specific embodiment of the present invention, the specific method of step S1 includes:

[0071] Choose iron stick yams with no scars, no mildew, and uniform thickness, wash them, cook them until cooked, take them out and let them cool, then peel them; cut the peeled yams into long strips, and freeze them for 20-28 hours, preferably 24 hours; The specific specification of yam strips is 0.4~0.6×0.4~0.6×3~5 (cm), preferably 0.5×0.5×4 (cm);

[0072] Sel...

Embodiment 1

[0090] A specific preparation method of fruit yam Sachima, comprising the following steps:

[0091] 1 Pretreatment of raw materials

[0092] Iron stick yam: select iron stick yams with no scars, no mildew, and uniform thickness, wash them, cook them in a pot for ten minutes, remove them and let them cool, then peel them; cut the peeled yams into 0.5×0.5×4(cm ) strips, refrigerated for 24 hours.

[0093] Water chestnuts: Select water chestnuts with a smooth, complete surface, no mildew, no germination, and uniform size. After washing, peel off the outer skin, cut into strips of 0.6×0.6×3 (cm), and freeze in the refrigerator for 24 hours.

[0094] Bananas: Choose 8-ripe bananas with a golden surface, complete and beautiful, and no browning, peel off the outer skin, pick out the silk in the middle, cut into strips of 0.6×0.6×5 (cm), and freeze in the refrigerator for 24 hours.

[0095] Pineapple: Select half-ripe pineapple with a complete surface, no mildew, and orange-yellow s...

Embodiment 2

[0107] A specific preparation method of fruit yam Sachima, comprising the following steps:

[0108] 1 Pretreatment of raw materials

[0109] Iron stick yam: select iron stick yams with no scars, no mildew, and uniform thickness, wash them, cook them in a pot for ten minutes, remove them and let them cool, then peel them; cut the peeled yams into 0.5×0.5×4(cm ) strips, refrigerated for 24 hours.

[0110] Water chestnuts: Select water chestnuts with a smooth, complete surface, no mildew, no germination, and uniform size. After washing, peel off the outer skin, cut into strips of 0.6×0.6×3 (cm), and freeze in the refrigerator for 24 hours.

[0111] Bananas: Choose 8-ripe bananas with a golden surface, complete and beautiful, and no browning, peel off the outer skin, pick out the silk in the middle, cut into strips of 0.6×0.6×5 (cm), and freeze in the refrigerator for 24 hours.

[0112] Pineapple: Select half-ripe pineapple with a complete surface, no mildew, and orange-yellow s...

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Abstract

The invention provides a fruit and yam sachima and a preparation method thereof, and belongs to the technical field of food processing. Iron stick yam, water chestnuts, bananas, pineapples and kiwi are creatively combined with a traditional sachima production technology to develop the fruit and yam sachima, the defects that traditional sachima has low nutrient value and is overly sweet and an eater gains weight easily are overcome while the advantages that sachima tastes crisp and glutinous are reserved, the nutritional value of the sachima is enhanced, and the fruit and yam sachima has good promotion and edible value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fruit yam Sachima and a preparation method thereof. Background technique [0002] The information disclosed in this background section is only intended to increase the understanding of the general background of the present invention, and is not necessarily taken as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to those skilled in the art. [0003] Shaqima is also known as "Saqima", "Shaqima", "Shaqima", "Saqima", etc. It is called "Mazi" in Hong Kong, and it is a Chinese characteristic pastry that originated from the Manchu. Shaqima is made from flour, fried or baked, and syrup as a binder. Because of its attractive golden color, strong fragrance, crispy and soft taste, it is deeply loved by consumers. At present, the Shaqima already available in the market has sesame flavor, milk flavor, caramel f...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/48A23G3/364A23V2002/00A23V2200/14A23V2200/15A23V2200/16A23V2200/326A23V2200/30A23V2200/308A23V2200/3262A23V2300/20A23V2300/10
Inventor 周建华范晓丹陈悦臻王小晶
Owner SHANDONG NORMAL UNIV
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