Preparation method of Chinese yam stir-fried with bran for improving efficacy of Chinese yam

Abstract

The invention belongs to the field of preparation of rhizoma dioscoreae stir-fried with bran, particularly relates to a preparation method of rhizoma dioscoreae stir-fried with bran for improving the efficacy of rhizoma dioscoreae, and aims at solving the problems that an existing preparation process is relatively traditional, traditional materials are adopted for preparation, the taste and the effect are not ideal, the rhizoma dioscoreae stir-fried with bran is emphasized for tonifying spleen and stopping diarrhea, but the dryness is relatively strong, and the rhizoma dioscoreae stir-fried with bran is not ideal. In order to solve the problem that the traditional process is poor in appetizing and digestion promoting effect, the method comprises the following steps: step 1, preparing materials; according to the preparation method, fresh and impurity-free Chinese yams are selected, washed, peeled and cut into slices or sections with proper sizes for standby application, a proper amount of wheat bran is prepared and used for achieving the smoking effect and absorbing moisture in the stir-frying process, and crushed haws are selected and used as auxiliary materials to be added in the stir-frying process. Therefore, the medicine effect can be improved, the taste is improved, and meanwhile, impurities are removed from the raw materials during preparation, so that the preparation quality is improved.

Description

Technical Field

[0001] The invention relates to the technical field of preparing bran-fried yam, in particular to a method for preparing bran-fried yam with improved efficacy. Background Art

[0002] Chinese yam, Dioscorea family, Dioscorea genus, annual or perennial twining vines, yam tubers have higher content of amylose and protein, and lower fat content, and are nutritious plant foods. Chinese medicine believes that Chinese yam has the effects of nourishing the lungs, strengthening the kidneys, strengthening the spleen, and benefiting the essence. It is mainly used to treat cough due to consumptive fatigue, thirst, diarrhea due to spleen deficiency, chronic dysentery, spermatorrhea, leukorrhea, and frequent urination. Modern medicine believes that Chinese yam starch has the effect of lowering blood sugar and blood lipids, and Chinese yam polysaccharides have anti-mutation, anti-tumor and antioxidant biological activities, lowering blood sugar. The protein in Chinese yam has the effects of lowering blood pressure, anti-aging, improving and enhancing immunity and function, and anti-cancer. Chinese yam saponins have the effects of anti-aging, anti-tumor, blood lipids, and regulating intestinal function. Stir-frying with bran, also known as "stir-frying with bran" or "stir-frying with wheat bran", is a traditional processing technology. Stir-frying with bran refers to the processing method of stir-frying the cleaned or cut medicine with a certain amount of wheat bran. The processing method of stir-frying with bran has a long history and is scattered in the medical prescriptions and herbal medicines of all dynasties and their processing monographs. In recent years, the majority of Chinese medicine workers have conducted extensive research on the mechanism of stir-frying with bran and given it modern significance. The preparation method of stir-fried yam with bran has always been mastered by experience, that is, sprinkle 10% of the weight of the clean yam with wheat bran in a hot pan, heat until smoking, put in the clean medicinal materials, stir quickly, and stir-fry until the surface of the medicinal materials turns yellow or darker, then take out, sieve out the wheat bran, and let cool.

[0003] The existing preparation of fried yam with bran still has the following problems:

[0004] The preparation process is relatively traditional, and traditional materials are used for preparation, so the taste and effect are not ideal. The fried yam with bran focuses on tonifying the spleen and stopping diarrhea, but it is relatively dry, and the traditional process is not effective in stimulating appetite and promoting digestion.

[0005] Therefore, a method for preparing fried yam with bran having improved yam efficacy is needed to solve the above-mentioned problems. Summary of the invention

[0006] The invention provides a method for preparing fried yam with bran for improving the efficacy of yam, which solves the problem that the existing preparation process is relatively traditional, traditional materials are used for preparation, and the taste and effect are not ideal, the fried yam with bran focuses on tonifying the spleen and stopping diarrhea, but has a strong dryness, and the traditional process has a poor effect on appetizing and promoting digestion.

[0007] In order to achieve the above object, the present invention adopts the following technical solutions:

[0008] A method for preparing fried yam with bran for improving the efficacy of yam comprises the following steps:

[0009] Step 1: Prepare materials;

[0010] Yam: Choose fresh yam without impurities, wash and peel it, cut it into slices or segments of appropriate size, and set aside.

[0011] Wheat bran: prepare an appropriate amount of wheat bran, use 10-20 mesh fine bran, which is used for the smoking effect and moisture absorption during the frying process.

[0012] Hawthorn pieces: Choose dry, impurity-free hawthorn pieces, with more than 95% of the particles having a diameter greater than 4mm and less than 1cm, and add them into the frying process as an auxiliary material.

[0013] Step 2: Material processing;

[0014] Step 3: frying process;

[0015] Step 4: Follow-up processing.

[0016] Preferably, in the step 2, the yam is cleaned of dirt with a medicine washing machine, and then put into a medicine moistening basket for soaking and steaming. The soaking and steaming time varies according to the season and the thickness of the yam, 16-24 hours in spring and autumn, 8-16 hours in summer, and 45-48 hours in winter. The soaked yam is cut into thick slices with a thickness of 2-4 mm by a belt-type linear medicine cutting machine. The cut yam slices are dried by using a dryer at a temperature of 60-80°C, and a medicine screening machine is used to screen out the debris and impurities in the yam slices to ensure the purity of the yam slices.

[0017] Preferably, in step 2, high-quality wheat bran is selected as the auxiliary material for frying, and the wheat bran is screened using a sieve or a sifter to remove impurities and debris therein.

[0018] Preferably, in the step 2, the hawthorn pieces are screened through a sieve or a medicine screening machine to remove impurities therein, and then dried in a dryer at a temperature of 50-70°C.

[0019] Preferably, in step 3, the frying process is divided into the following steps:

[0020] a: Preheat the pot: Heat the pot of the electronic medicine frying machine to an appropriate temperature of 110℃-120℃.

[0021] b: Add wheat bran: When the pot reaches the predetermined temperature, sprinkle an appropriate amount of wheat bran into the pot. After the wheat bran is in the pot, heat it over medium-low heat until the wheat bran smokes.

[0022] c: Add yam and hawthorn pieces: After the wheat bran starts to smoke, quickly add the prepared yam slices and hawthorn pieces. At this time, keep the heat at medium or low and keep turning to ensure that the yam slices and hawthorn pieces are heated evenly. Use an electronic stir-frying machine. After heating and adding materials, the final pot temperature is between 220-250℃, and the material temperature is maintained between 110-130℃. After the temperature is reached, the total frying time is about 25-35 minutes. Different yam slices have different thickness, moisture, and texture, and the frying time is different.

[0023] d: Stir-fry until yellow: Continue to stir-fry the yam slices and hawthorn pieces until their surface becomes evenly beige or light yellow. During this process, you need to pay close attention to the color changes of the medicinal materials to avoid burning them.

[0024] Preferably, the ratio of the yam, hawthorn pieces and wheat bran is 10:3:2.

[0025] Preferably, in step 4, after the yam slices and hawthorn pieces are fried to a desired color, they are taken out of the pot and passed through a large-aperture vibrating sieve to remove the hawthorn pieces and wheat bran.

[0026] Preferably, in the step 4, the sieved fried yam and chopped hawthorn are cooled and then sealed and stored.

[0027] Preferably, the cooling method may be cooling by cooling on a tray, or by using a vibrating cooling bed or cooling by air cooling.

[0028] Preferably, the pot of the electronic medicine frying machine is a non-stick pot or an iron pot to prevent the medicinal materials from sticking or sticking to the pot.

[0029] Compared with the prior art, the present invention has the following beneficial effects:

[0030] 1. Improve the efficacy of medicine: Hawthorn pieces are added as auxiliary materials during the frying process, which can further promote the digestion and absorption of yam. At the same time, hawthorn itself has the functions of strengthening the spleen and appetite, digesting food and removing accumulation, which complements yam and improves the efficacy of medicine. Hawthorn is rich in flavonoids, fatty acids and free acids, which can promote fat digestion, increase the secretion of gastric digestive enzymes, and promote gastrointestinal motility. These functional substances can penetrate into yam slices well, improving and enhancing the efficacy of yam.

[0031] 2. Improve the taste. Adding chopped hawthorn can improve the taste. The sour taste of hawthorn and the sweet taste of fried yam with bran combine to make it taste better.

[0032] The invention adds crushed hawthorn on the basis of traditional preparation, thereby improving the efficacy and the taste, and at the same time, the preparation quality is improved by removing impurities from the raw materials during the preparation. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 The present invention provides a flow chart of a method for preparing fried yam with bran for improving the efficacy of yam. DETAILED DESCRIPTION

[0034] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0035] Reference Figure 1 A method for preparing fried yam with bran for improving the efficacy of yam comprises the following steps:

[0036] Step 1: Prepare materials

[0037] Yam: Choose fresh yam with smooth skin, no spots or damage, with a total weight of about 10kg. After removing the dirt on the surface, use a medicine washing machine to thoroughly wash it to ensure that there is no residue. Cut the yam into uniform slices with a thickness of 2-4mm and set aside.

[0038] Wheat bran: prepare about 2kg of high-quality wheat bran, use 10-20 mesh fine bran, and sift it with a fine sieve to remove impurities and larger debris to ensure the purity of the wheat bran.

[0039] Hawthorn pieces: Select about 3kg of dry, uniform-colored, and mold-free hawthorn pieces, with more than 95% of the particles larger than 4mm in diameter. Use a sieve to remove fine impurities and prepare for use.

[0040] Step 2: Material processing

[0041] Yam processing: Put the cut yam slices into the medicine basket, and adjust the soaking and steaming time according to the season. For example, in spring and autumn, the soaking and steaming time is set to 16-24 hours; 8-16 hours in summer; 45-48 hours in winter. After completion, use a belt-type linear medicine cutter to check the thickness of the yam slices to ensure consistency. Then, put the yam slices into the dryer and dry them at 60-80℃ until the moisture is appropriate, and then use a medicine screener to remove debris and impurities.

[0042] Processing of wheat bran and hawthorn pieces: The wheat bran has been screened and no further processing is required. The hawthorn pieces are also screened to remove impurities, ensuring that more than 95% of the particles are between 4mm and 1cm in diameter. Place them in a dryer and dry them at 50℃-70℃ to ensure that they are dry and free of moisture.

[0043] Step 3: Stir-frying process

[0044] Preheat the pan:

[0045] First, choose an electronic medicine frying machine and heat the pot of the electronic medicine frying machine to a predetermined temperature, which is usually in the range of 110℃-120℃. To ensure the accuracy of the temperature, you can use a thermometer to measure it about 1cm away from the bottom of the pot.

[0046] Add wheat bran:

[0047] When the pot reaches the predetermined temperature, quickly and evenly sprinkle in the prepared wheat bran. The ratio of wheat bran to yam and hawthorn pieces should be 2:(10+3), that is, add about 2kg of wheat bran to every 13kg of yam and hawthorn mixture.

[0048] After sprinkling in the wheat bran, turn to medium-low heat and start stir-frying. The purpose of stir-frying is to make the wheat bran evenly heated and produce a unique smoky aroma. As the temperature rises, the wheat bran will gradually smoke, which is normal.

[0049] Add chopped yam and hawthorn:

[0050] After the wheat bran starts to smoke, quickly put the prepared yam slices and hawthorn pieces into the pot. At this time, you need to maintain a medium-low heat, control the pot temperature at 220-250℃, and keep the material temperature at 110-130℃.

[0051] After adding the yam slices and hawthorn pieces, start turning them immediately. The purpose of turning them over is to allow the yam slices and hawthorn pieces to be evenly heated and fully absorb the smoky flavor of the wheat bran. When turning them over, the shovel should be pushed in an "∞" shape, quickly and forcefully, to ensure that the herbs are heated evenly.

[0052] Stir fry until golden:

[0053] Continue to stir-fry the yam slices and hawthorn pieces until their surface becomes evenly beige or light yellow. During this process, you need to pay close attention to the color changes of the herbs to avoid burning them. The frying time is about 25-35 minutes. The specific time is adjusted according to the thickness, moisture and texture of the yam slices to avoid burning the herbs due to excessive heat.

[0054] During the stir-frying process, if you find that the medicinal materials begin to burn partially or black spots appear, you should immediately adjust the heat or the stirring frequency to prevent the medicinal materials from burning further.

[0055] Step 4: Subsequent processing

[0056] Sieve out wheat bran and hawthorn pieces: Take out the fried yam slices and hawthorn pieces from the pot, pass through a large-aperture vibrating screen, sieve out the hawthorn pieces and wheat bran to ensure the cleanliness of the product.

[0057] Cooling and storage: Spread the sieved fried yam on a tray to cool it or use a vibrating cooling bed for air cooling to ensure that the product cools down quickly. After it is completely cooled, put it into a sealed container and store it in a cool and dry place to prevent moisture and deterioration.

[0058] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A method for preparing fried yam with bran to improve the efficacy of yam, characterized in that: The following steps are involved: Step 1: Prepare materials; Yam: Choose fresh yam without impurities, wash and peel it, cut it into slices or segments of appropriate size, and set aside. Wheat bran: prepare an appropriate amount of wheat bran, use 10-20 mesh fine bran, which is used for the smoking effect and moisture absorption during the frying process. Hawthorn pieces: Choose dry, impurity-free hawthorn pieces, with more than 95% of the particles having a diameter greater than 4mm and less than 1cm, and add them into the frying process as an auxiliary material. Step 2: Material processing; Step 3: frying process; Step 4: Follow-up processing.

2. The method for preparing fried yam with bran to improve the efficacy of yam according to claim 1, characterized in that: In the step 2, the yam is cleaned of dirt with a medicine washing machine, and then put into a medicine moistening basket for soaking and steaming. The soaking and steaming time varies according to the season and the thickness of the yam, 16-24 hours in spring and autumn, 8-16 hours in summer, and 45-48 hours in winter. The soaked yam is cut into thick slices with a thickness of 2-4 mm by a belt-type linear medicine cutting machine. The cut yam slices are dried by using a dryer at a temperature of 60-80°C, and a medicine screening machine is used to screen out the debris and impurities in the yam slices to ensure the purity of the yam slices.

3. The method for preparing fried yam with bran to improve the efficacy of yam according to claim 1, characterized in that: In the step 2, high-quality wheat bran is selected as a frying auxiliary material, and the wheat bran is screened using a sieve or a sifter to remove impurities and debris therein.

4. The method for preparing fried yam with bran to improve the efficacy of yam according to claim 1, characterized in that: In the step 2, the hawthorn pieces are screened through a sieve or a medicine screening machine to remove impurities therein, and then dried in a dryer at a temperature of 50-70°C.

5. The method for preparing fried yam with bran to improve the efficacy of yam according to claim 1, characterized in that: In the step 3, the frying process is divided into the following steps: a: Preheat the pot: Heat the pot of the electronic medicine frying machine to an appropriate temperature of 110℃-120℃. b: Add wheat bran: When the pot reaches the predetermined temperature, sprinkle an appropriate amount of wheat bran into the pot. After the wheat bran is in the pot, heat it over medium-low heat until the wheat bran smokes. c: Add yam and hawthorn pieces: After the wheat bran starts to smoke, quickly add the prepared yam slices and hawthorn pieces. At this time, keep the heat at medium or low and keep turning to ensure that the yam slices and hawthorn pieces are heated evenly. Use an electronic stir-frying machine. After heating and adding materials, the final pot temperature is between 220-250℃, and the material temperature is maintained between 110-130℃. After the temperature is reached, the total frying time is about 25-35 minutes. Different yam slices have different thickness, moisture, and texture, and the frying time is different. d: Stir-fry until yellow: Continue to stir-fry the yam slices and hawthorn pieces until their surface becomes evenly beige or light yellow. During this process, you need to pay close attention to the color changes of the medicinal materials to avoid burning them.

6. The method for preparing fried yam with bran to improve the efficacy of yam according to claim 1, characterized in that: The ratio of the yam, hawthorn pieces and wheat bran is 10:3:

2.

7. The method for preparing fried yam with bran to improve the efficacy of yam according to claim 1, characterized in that: In the step 4, after the yam slices and hawthorn pieces are fried to the desired color, they are taken out of the pot and passed through a large-aperture vibrating screen to sieve out the hawthorn pieces and wheat bran.

8. The method for preparing fried yam with bran to improve the efficacy of yam according to claim 1, characterized in that: In the step 4, the sieved bran-fried yam and hawthorn pieces are cooled and then sealed for storage.

9. The method for preparing fried yam with bran to improve the efficacy of yam according to claim 8, characterized in that: The cooling method can be cooling by tray cooling, or using a vibrating cooling bed or air cooling.

10. The method for preparing fried yam with bran to improve the efficacy of yam according to claim 5, characterized in that: The pot of the electronic medicine frying machine is a non-stick pot or an iron pot to prevent the medicinal materials from sticking or sticking to the pot.

Images