Instant milk-flavor mashed taro and preparation method thereof
A taro puree and milk-flavored technology, applied in milk preparations, food ingredients as taste modifiers, dairy products, etc., can solve the problems of limited consumption of products, low sterilization intensity, products can only be refrigerated, etc., to achieve rich taste and Aroma, retention of nutrition and flavor, long shelf life effect
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Embodiment 1
[0019] In the present embodiment, the percentage of ingredient quality of the ready-to-eat milk flavored taro puree is composed of, 60 kg of cured taro puree, 25 kg of sweet condensed milk, 15 kg of drinking pure water, the preparation method is as follows:
[0020] (1) Raw material pretreatment
[0021] Fresh taro is washed sequentially, peeled and cut into chunks with a thickness of 0.5 cm;
[0022] (2) Color protection
[0023] Put the pre-treated fresh taro into a solution of 0.05% sodium sulfite and 0.05% citric acid with 45 times its mass, keep it at 85 °C for 6 min, and remove it;
[0024] (3) Curing
[0025] Steam the color-protected taro in water for 13 min;
[0026] (4) Mud making
[0027] Put 60 kg of cured taro and 15 kg of drinking pure water into a beater and whisk into a puree to obtain a cured taro puree;
[0028] (5) Blending
[0029] Mix the cured taro puree with 25 kg of sweet condensed milk;
[0030] (6) Filling, sterilization, cooling
[0031] The mixed materia...
Embodiment 2
[0033] In the present embodiment, the percentage of ingredient mass of the ready-to-eat milk flavored taro puree is composed of 64 kg of cured taro puree, 20 kg of sweet condensed milk, drinking pure water 16 kg, the preparation method is as follows:
[0034] (1) Raw material pretreatment
[0035] Fresh multi-seed taro is washed sequentially, peeled and cut into lumps with a thickness of 0.8 cm;
[0036] (2) Color protection
[0037] Put the pre-treated fresh polycordia taro into a solution of 0.1% sodium sulfite and 0.1% citric acid with 50 times its mass, keep it at 90 °C for 5 min, and fish out;
[0038] (3) Curing
[0039] Steam the color-protecting taro in water for 14 min;
[0040] (4) Mud making
[0041] Put 64 kg of cured taro and 16 kg of drinking pure water into a beater and whisk into a puree to obtain a mature taro puree;
[0042] (5) Blending
[0043] Mix the cured taro puree with 20 kg of sweet condensed milk;
[0044] (6) Filling, sterilization, cooling
[0045] The...
Embodiment 3
[0047] In the present embodiment, the percentage of ingredient mass of the ready-to-eat milk flavored taro puree is composed of 70 kg of cured multi-head taro puree, 16 kg of sweet condensed milk, 14 kg of drinking pure water, the preparation method is as follows:
[0048] (1) Raw material pretreatment
[0049] Fresh multi-headed taro is washed sequentially, peeled and cut into 1 cm thick chunks;
[0050] (2) Color protection
[0051] Put the pre-treated fresh polygonal taro into a solution of 0.15% sodium sulfite and 0.15% citric acid with 55 times its mass, keep it at 95 °C for 4 min, and remove it;
[0052] (3) Curing
[0053] Steam the multi-headed taro in water for 15 min;
[0054] (4) Mud making
[0055] Put 70 kg of cured multi-headed taro and 14 kg of drinking pure water into a beater and whisk into a puree to obtain a cured taro puree;
[0056] (5) Blending
[0057] Mix the cured polygonal taro puree with 16 kg of sweet condensed milk;
[0058] (6) Filling, sterilization, ...
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