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Preparation method of dried sweet potatoes

A technology for dried sweet potato and sweet potato, which is applied in the directions of food processing, peeling of vegetables or fruits, food science, etc., can solve the problems such as separation or stratification of the skin and flesh of the sweet potato, affecting the taste of the dried sweet potato, reducing the peeling efficiency, etc. The effect of avoiding skin and meat adhesion, reducing loss and reducing steaming time

Pending Publication Date: 2021-01-01
贵州圆圆农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When making dried sweet potatoes, it is necessary to peel the sweet potatoes. The existence of the skin of sweet potatoes will affect the taste and appearance of dried sweet potatoes. The existing technology usually needs to steam the sweet potatoes before peeling them. When steaming sweet potatoes, the sweet potatoes are usually immersed in Steaming in water, using this method to steam sweet potatoes, because the inside and outside of the sweet potatoes (sweet potato skin and flesh) are heated evenly, so that the sweet potato skin and flesh are not easy to separate or delaminate, that is, when the skin is finally peeled, there will be removed sweet potato skin There is often some sweet potato meat sticking to the surface, resulting in increased loss, and because of good adhesion, when peeling, in order to avoid the sweet potato meat being peeled off by the sweet potato belt, it is necessary to slowly peel the skin, thus reducing the peeling efficiency

Method used

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  • Preparation method of dried sweet potatoes
  • Preparation method of dried sweet potatoes
  • Preparation method of dried sweet potatoes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of sweet potato preparation method, comprises the following steps:

[0031] S1. Screening and cleaning: select mildew-free sweet potatoes as raw materials, and then clean them.

[0032] S2. Putting into the pot: put the cleaned sweet potatoes into the steaming device; the steaming device is composed of a steamer 1 placed on a heating device and a steaming cover 3; a porous partition board-2 is arranged in the steamer 1 , the water is located below the partition 2, and the sweet potatoes are placed on the partition 2; the steaming cover 3 is sealed and fastened on the top of the steamer 1; the steaming cover 3 is a hollow cylinder with an open top and a closed bottom; the steaming cover 3 The bottom plate is provided with a plurality of through holes, and the inner middle part of the steaming cover 3 is provided with a partition plate 2 5; on the surface of the bottom plate of the steaming cover 3, there are multiple circular grooves 4 evenly distributed from the ...

Embodiment 2

[0043] The difference between this embodiment and Embodiment 1 is:

[0044] In step S2, a cover plate is detachably connected to the top of the steaming cover 3; the water inlet pipe 10 is installed in the middle of the cover plate.

Embodiment 3

[0046] The difference between this embodiment and Embodiment 1 is:

[0047] In step S2, handles are provided on both sides of the steamer 1 and the steamer lid 3 . In order to lift the steamer 1 and the steamer cover 3.

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of dried sweet potatoes. The preparation method comprises the following steps of S1, performing screening and cleaning; S2, putting into a pot; S3, performing steaming; S4, performing primary baking; S5, performing peeling; S6, performing cutting; and S7, performing re-drying. Sweet potato steaming is carried out by adopting a specially-made steamer and a high-pressure steaming method matched with the specially-made steamer, the skin and flesh of sweet potatoes are separated or layered in the mode that the inside and the outside of the sweet potatoes are heated unevenly, peeling is convenient, and adhesion is avoided; and in addition, primary drying and secondary drying modes are adopted, so that the situation of skin and flesh adhesion during peeling is effectively avoided, the loss is reduced, and the peeling efficiency is improved. In addition, high-pressure steaming isadopted, so that the steaming time is shortened, and energy is saved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing dried sweet potatoes. Background technique [0002] Sweet potato, scientific name: sweet potato is also known as sweet potato, sweet potato, sweet potato, sweet potato, sweet potato, sweet potato (northern), sweet potato (multi-local dialect), thread sweet potato, sweet potato, golden potato, sweet potato, red potato, pillow potato, sweet potato , white taro, fennel sweet potato, red-skinned sweet potato, cute sweet potato, etc. Sweet potatoes are rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals, and are known as "longevity food". The sugar content reaches 15%-20%. It has anti-cancer, heart protection, prevention of emphysema, diabetes, weight loss and other effects. Li Shizhen's "Compendium of Materia Medica" in the Ming Dynasty recorded that "sweet potatoes tonic, invigorate the spleen and appet...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/10A23L5/10A23N7/02A23N12/08
CPCA23L19/105A23L19/03A23L19/01A23L5/13A23N7/02A23N12/08Y02P60/85
Inventor 龙洪波
Owner 贵州圆圆农业科技发展有限公司