Making method of multi-flavor bread potatoes

Abstract

The invention discloses a making method of multi-flavor bread potatoes. The making method comprises the following steps of a pretreatment step, wherein sweet potatoes are subjected to pretreatment of cleaning and peeling; a pre-cutting step: transversely cutting the pretreated sweet potatoes into a plurality of sections along the axial direction, and keeping 0.3-1.2 cm of the bottom without cutting off, so that the sweet potatoes are of a multi-section structure of which the bottoms are connected; a coating step: coating the surfaces of the sweet potatoes subjected to the pre-cutting step with a coating; a baking step: putting the sweet potatoes coated with the coating on a non-stick baking net, and sequentially carrying out the following three stages: a first stage: baking the sweet potatoes at 200-240 DEG C for 4-10 minutes to form a hard shell on the surface of the coating; in the second stage, the sweet potatoes are baked at 150-170 DEG C for 35-45 minutes, so that the interiors of the sweet potatoes are cured; a third stage: baking at 120-140 DEG C for 12-18 minutes to enable the hard shell to be crisp; by means of the mode, the problems that in the prior art, during baking, a coating is prone to adhesion and falling off, and during finished product cutting, the coating is broken, and potato bodies deform can be solved, operation is easy and convenient, the yield is high, and the method is suitable for mass production of the multi-flavor bread potatoes.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a method for making multi-flavored bread potatoes. Background Technology

[0002] The "bread potato" mentioned in this invention refers to a sweet potato product with a crispy outer shell, a soft and glutinous interior, and an appearance similar to bread.

[0003] Flavored sweet potatoes are a popular snack in recent years. They are made by coating sweet potatoes with a seasoned coating and then baking them, resulting in a crispy exterior, soft interior, and diverse flavors. The standard method for making flavored sweet potatoes typically includes the following steps: Select small to medium-sized sweet potatoes (150-200 grams), wash and dry them, peel them partially or completely, and prick them with a toothpick; prepare the desired flavor coating (e.g., spicy, crispy, or milky); evenly coat the sweet potato surface with the coating to a thickness of about 2mm, and let it sit for 15 minutes to remove moisture; brush the oven rack with oil and preheat it to 150℃ for half an hour, then place the sweet potatoes in the rack and bake at 180℃ for 15 minutes. Then, gently lift the sweet potatoes manually to ensure they don't stick to the rack, continue baking for 25 minutes, flip them over, and bake for another 30 minutes until fully cooked.

[0004] However, the above-mentioned conventional production method has the following drawbacks. First, the existing process relies heavily on preheating the oven and greasing the baking basket to prevent sticking. During the coating setting period, manual intervention is necessary to prevent the coating from sticking to the baking basket. If the operation is improper or the timing is not right, the coating can easily peel off, seriously affecting the intact appearance of the breaded sweet potatoes. Second, for medium-sized sweet potatoes, the baked crust is quite crispy while the inside is soft and glutinous. The sharpness of the knife is extremely important when slicing. If too much force is applied, the inside of the sweet potato can easily be deformed by pressure, and the outer coating can easily crack and peel off, resulting in a very poor appearance of the finished product and a poor customer experience. Summary of the Invention

[0005] The main technical problem solved by this invention is to provide a method for making multi-flavored bread potatoes, which can solve the problems of coating sticking and falling off during baking and coating cracking and potato deformation when the finished product is cut in the prior art, and realize the production of multi-flavored bread potatoes that is simple to operate, has a high yield rate, and is suitable for mass production.

[0006] To solve the above-mentioned technical problems, one technical solution adopted by the present invention is: to provide a method for making multi-flavored bread potatoes, comprising the following steps: Pre-processing steps: Wash and peel the sweet potatoes; Pre-cutting step: Cut the pre-treated sweet potato horizontally along its axis into several segments, leaving 0.3-1.2 cm uncut at the bottom, so that the sweet potato has a multi-segment structure with the bottom connected. Coating step: Apply a coating to the surface of the sweet potato after the pre-cutting step, allowing it to partially penetrate into the cut seams; Baking steps: Place the coated sweet potatoes on a non-stick baking rack and put them into a hot air circulating oven, and proceed with the following three stages in sequence: First stage: Bake at 200-240℃ for 4-10 minutes to form a hard shell on the coating surface; Second stage: Bake at 150-170℃ for 35-45 minutes to cook the inside of the sweet potato; Third stage: Bake at 120-140℃ for 12-18 minutes to make the crust crispy.

[0007] Preferably, in the pre-cutting step, the thickness of each sweet potato segment is 1.5-3 cm.

[0008] Preferably, in the pre-cutting step, the thickness of each sweet potato segment is 2-2.5 cm, and the thickness of the connection at the bottom is 0.5-1 cm.

[0009] Preferably, in the baking step, the first stage is baking at 210-230℃ for 6-9 minutes, the second stage is baking at 155-165℃ for 38-42 minutes, and the third stage is baking at 125-135℃ for 14-16 minutes.

[0010] Preferably, in the baking step, the first stage is baking at 220°C for 8 minutes, the second stage is baking at 160°C for 40 minutes, and the third stage is baking at 130°C for 15 minutes.

[0011] Preferably, in the coating step, the thickness of the coating is 1.5-4 mm.

[0012] Preferably, in the coating step, the thickness of the coating is 2-3 mm.

[0013] Preferably, the coating is a spicy coating or a milky coating.

[0014] Preferably, the sweet potato is a medium-sized sweet potato weighing more than 150 grams.

[0015] Preferably, the non-stick baking rack is a mesh structure with a polytetrafluoroethylene coating.

[0016] The beneficial effects of this invention are: This invention involves horizontally cutting sweet potatoes into several segments after preparation but before applying the coating, leaving a 0.3-1.2 cm uncut section at the bottom to maintain the connected multi-segment structure. This process brings the cutting to the initial, hardened stage of the sweet potato. After baking, the resulting coating forms a crispy outer shell while the inside remains soft and tender. When eating, the sweet potato can be easily separated by gently breaking it along the pre-cut seams or lightly scratching the bottom connection, preventing deformation caused by sharp pressure and preserving the integrity of the crispy outer shell. This solves the problems of coating breakage and sweet potato deformation during cutting in existing technologies.

[0017] This invention involves baking at 200-240℃ for 4-10 minutes in the first stage of baking, causing a hard shell to form on the coating surface. This hard shell solidifies before softening and flowing, preventing the coating from sticking to the baking rack. This process eliminates the need for preheating the oven, oiling the baking basket, and manually lifting the sweet potatoes, reducing labor input, avoiding damage caused by human error, and solving the problems of easy sticking and coating peeling in existing technologies.

[0018] This invention employs a three-stage hot air circulation roasting process: a first stage of high-temperature skin formation, a second stage of constant-temperature ripening, and a third stage of low-temperature crisping. Through segmented temperature control, the hardened shell forms a non-stick barrier in the early stages of roasting, allowing heat to penetrate evenly from the outside in, ensuring that the interior of medium to large-sized sweet potatoes is fully cooked while the outer shell does not burn. Simultaneously, pre-cut slits increase the contact area for heat and flavor coating to penetrate the sweet potato, ensuring that medium to large-sized sweet potatoes are flavorful both inside and out.

[0019] Comparative tests have verified that the finished product appearance yield using the method of this invention can reach over 92%, which is higher than the 72% of the traditional method. Attached Figure Description

[0020] Figure 1 This is a photograph of the sweet potato coating surface after the first stage in Embodiment 1 of the present invention, showing the state in which a hard shell has formed on the surface. Figure 2 This is a photo of the sweet potato shell in a crispy state after the third stage in Embodiment 1 of the present invention; Figure 3 A photograph of the sweet potato pieces after being roasted and cut along the pre-cut seam in Embodiment 1 of the present invention, showing that the cross-section of the sweet potato pieces is intact and the crispy skin does not fall off. Detailed Implementation

[0021] To make the above-mentioned objects, features, and advantages of the present invention more apparent and understandable, specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings. Many specific details are set forth in the following description to provide a thorough understanding of the present invention. However, the present invention can be practiced in many other ways different from those described herein, and those skilled in the art can make similar modifications without departing from the spirit of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0022] In the description of this invention, it should be understood that the terms "center," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," and "circumferential" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0023] Example: This invention provides a method for making multi-flavored sweet potato bread. The technical solution of this invention is described in detail below through several embodiments. Embodiments 1-5 all use a spicy coating formula, with parameter values ​​progressively ranging from the middle of the preferred range, to the lower part of the preferred range, to the higher part of the preferred range, and then to the lower limit and upper limit of the broad range of claims, to fully demonstrate the feasibility of the baking parameter range of this invention. Embodiments 6-7 use a milk-flavored coating formula and small-sized sweet potatoes respectively, to demonstrate the universality of the method of this invention for different coatings and different sizes of sweet potatoes. A comparative example uses a traditional method to verify the beneficial effects of this invention.

[0024] Example 1 Preprocessing Select a medium-sized sweet potato weighing 180 grams and with a plump shape. Wash off the surface dirt with clean water and place it in a ventilated place to dry. Remove the skin of the sweet potato, leaving about 30% of the skin to enhance the texture. Use a toothpick to poke holes evenly all over the sweet potato, about 0.5-1 cm deep and 1-1.5 cm apart, to facilitate the absorption of flavors and internal cooking.

[0025] Pre-cut Place the pre-treated sweet potato on a cutting table and use a slicing knife to make horizontal cuts every 2.2 cm along the sweet potato's axis. Control the cutting depth so that 0.8 cm remains uncut at the bottom, creating a six-segment structure with the bottom connected. Keep the knife perpendicular during cutting to ensure clean, even cuts.

[0026] Coating formulation Weigh the following ingredients by weight: 100g rice noodles, 100ml baijiu (52% ABV, soy sauce flavor), 3g salt, 1.5g five-spice powder, and 40g Chongqing chili sauce. Place the above ingredients in a mixing container and stir at 200-300 rpm for 3-5 minutes until a uniform, particle-free paste is formed.

[0027] Coating Slightly open the slits of the pre-cut sweet potato sections, and use a scraper to evenly apply the coating to the surface of the sweet potato, allowing some of the coating to seep into the slits. The coating thickness should be controlled at 2.5 mm. After applying the coating, place the sweet potato on kitchen paper and let it sit for 15 minutes to remove excess moisture from the surface of the coating.

[0028] Baking Place the coated sweet potatoes on a PTFE-coated non-stick baking rack with an 8mm x 8mm mesh size; no oiling is required. Push the rack into a 360-degree hot air circulating oven and bake according to the following three-stage procedure.

[0029] The first stage is the instantaneous skin-forming stage, set at 220℃ for 8 minutes. During this stage, the high-temperature hot air rapidly forms a hard shell on the coating surface, approximately 0.5-1 mm thick. This shell has a dense structure and sufficient strength, completely preventing the coating from sticking to the baking rack. Figure 1 As shown, after the first stage, a complete hard shell has formed on the surface of the sweet potato coating.

[0030] The second stage is the constant temperature ripening stage, where the oven automatically cools down to 160℃ and bakes for 40 minutes. During this stage, the heat is conducted to the sweet potato core through the hard shell and pre-cut slits, allowing the sweet potato inside to fully ripen. At the same time, the coating that has seeped into the slits expands with the heat, slightly opening the cut by about 1-2 millimeters.

[0031] The third stage is the low-temperature crisping stage, where the temperature is further reduced to 130℃ and baked for 15 minutes. This stage further transforms the hard crust into a crispy state, resulting in a crumbly texture. Figure 2 As shown, the sweet potato shell has become crispy after stage three.

[0032] Baking and Slicing Once baked, remove the sweet potatoes from the oven. At this point, the hard shell should be intact, without any sticking or damage. To eat, gently cut along the pre-cut seams at the bottom with a regular knife to separate the sweet potato into several individual pieces. Figure 3 As shown, the cut potato chunks have intact cross-sections, the crispy crust does not fall off, and the potato body does not deform.

[0033] This embodiment is one of the preferred embodiments of the present invention, and all parameters fall near the middle value of the preferred range, resulting in the best baking effect.

[0034] Example 2 Preprocessing Select a medium-sized sweet potato weighing 180 grams and with a plump shape. Wash off the surface dirt with clean water and place it in a ventilated place to dry. Remove the skin of the sweet potato, leaving about 30% of the skin to enhance the texture. Use a toothpick to poke holes evenly all over the sweet potato, with the holes about 0.5-1 cm deep and spaced about 1-1.5 cm apart.

[0035] Pre-cut Place the pre-treated sweet potatoes on a cutting table and use a slicing knife to make horizontal cuts every 1.8 cm along the axis of the sweet potato. Control the cutting depth so that 0.5 cm is left uncut at the bottom, creating a multi-segment structure with the bottom connected. Keep the knife perpendicular to the sweet potato while cutting to ensure a clean cut.

[0036] Coating formulation Weigh the following ingredients by weight: 100g rice noodles, 100ml baijiu (52% ABV, soy sauce flavor), 3g salt, 1.5g five-spice powder, and 40g Chongqing chili sauce. Place the above ingredients in a mixing container and stir at 200-300 rpm for 3-5 minutes until a uniform, particle-free paste is formed.

[0037] Coating Slightly open the slits of the pre-cut sweet potato sections, and use a scraper to evenly apply the coating to the surface of the sweet potato, ensuring that some of the coating penetrates into the slits. The coating thickness should be controlled to 2 mm. After applying the coating, place the sweet potato on kitchen paper and let it sit for 15 minutes.

[0038] Baking Place the coated sweet potatoes on a PTFE-coated non-stick baking rack, without brushing on oil, and push them into a 360-degree hot air circulating oven.

[0039] The first stage is set at 210℃ and baked for 6 minutes to quickly form a hard shell on the coating surface.

[0040] In the second stage, the oven automatically cools down to 155℃ and bakes for 42 minutes to fully cook the sweet potatoes inside.

[0041] The third stage involves further cooling to 125°C and baking for 17 minutes to make the crust crispy.

[0042] Baking and Slicing After baking, remove the sweet potatoes. The hard shell should be intact, without sticking or damage. To eat, use a regular knife to gently cut along the pre-cut seam at the bottom to divide the sweet potato into several individual pieces. The cross-section should be intact, the crispy skin should not fall off, and the sweet potato should not deform.

[0043] This embodiment verifies that even when the baking parameters are within the lower range of the preferred range, the crust can still be formed intact, the interior can be fully cooked, and the crust can be crispy.

[0044] Example 3 Preprocessing Select a medium-sized sweet potato weighing 180 grams and with a plump shape. Wash off the surface dirt with clean water and place it in a ventilated place to dry. Remove the skin of the sweet potato, leaving about 30% of the skin to enhance the texture. Use a toothpick to poke holes evenly all over the sweet potato, with the holes about 0.5-1 cm deep and spaced about 1-1.5 cm apart.

[0045] Pre-cut Place the pre-treated sweet potato on a cutting table and use a slicing knife to make a horizontal cut every 2.5 cm along the axis of the sweet potato. Control the cutting depth so that 1.0 cm is left uncut at the bottom, so that the sweet potato has a multi-segment structure with the bottom connected.

[0046] Coating formulation Weigh the following ingredients by weight: 100g rice noodles, 100ml baijiu (52% ABV, soy sauce flavor), 3g salt, 1.5g five-spice powder, and 40g Chongqing chili sauce. Place the above ingredients in a mixing container and stir at 200-300 rpm for 3-5 minutes until a uniform, particle-free paste is formed.

[0047] Coating Slightly open the slits of the pre-cut sweet potato sections, and use a scraper to evenly apply the coating to the surface of the sweet potato, ensuring that some of the coating penetrates into the slits. The coating thickness should be controlled to 3 mm. After applying the coating, place the sweet potato on kitchen paper and let it sit for 15 minutes.

[0048] Baking Place the coated sweet potatoes on a PTFE-coated non-stick baking rack, without brushing on oil, and push them into a 360-degree hot air circulating oven.

[0049] The first stage is set at 230℃ and baked for 7 minutes to quickly form a hard shell on the coating surface.

[0050] In the second stage, the oven automatically cools down to 165℃ and bakes for 38 minutes to fully cook the sweet potatoes inside.

[0051] The third stage involves further cooling to 135°C and baking for 13 minutes to make the crust crispy.

[0052] Baking and Slicing Once roasted, remove the sweet potato. The hard shell should be intact, without any sticking or damage. To eat, gently cut along the pre-cut seam at the bottom with a regular knife to separate the sweet potato into several individual pieces.

[0053] This embodiment verifies that the invention objective can still be achieved even when the baking parameters are within the higher range of the preferred range, and the crust crispness is even better.

[0054] Example 4 Preprocessing Select a medium-sized sweet potato weighing 180 grams and with a plump shape. Wash off the surface dirt with clean water and place it in a ventilated place to dry. Remove the skin of the sweet potato, leaving about 30% of the skin to enhance the texture. Use a toothpick to poke holes evenly all over the sweet potato, with the holes about 0.5-1 cm deep and spaced about 1-1.5 cm apart.

[0055] Pre-cut Place the pre-treated sweet potato on a cutting table and use a slicing knife to make horizontal cuts every 1.5 cm along the axial direction of the sweet potato. Control the cutting depth so that the bottom is left uncut by 0.3 cm, creating a multi-segment structure with the bottom connected. When cutting, be careful to maintain the integrity of the bottom connections to avoid breakage during subsequent operations due to excessively thin connections.

[0056] Coating formulation Weigh the following ingredients by weight: 100g rice noodles, 100ml baijiu (52% ABV, soy sauce flavor), 3g salt, 1.5g five-spice powder, and 40g Chongqing chili sauce. Place the above ingredients in a mixing container and stir at 200-300 rpm for 3-5 minutes until a uniform, particle-free paste is formed.

[0057] Coating Slightly open the slits of the pre-cut sweet potatoes, and use a scraper to evenly apply the coating to the surface, ensuring some of the coating seeps into the slits. The coating thickness should be controlled to 1.5 mm. Because the coating is thin, it needs to be applied evenly to cover the surface, avoiding areas that are too thin and will result in an incomplete crust after baking. After coating, place the sweet potatoes on kitchen paper and let them sit for 15 minutes.

[0058] Baking Place the coated sweet potatoes on a PTFE-coated non-stick baking rack, without brushing on oil, and push them into a 360-degree hot air circulating oven.

[0059] The first stage is set at 200℃ and baked for 10 minutes. Due to the low temperature, the skin formation time is correspondingly extended. This stage allows a hard shell to form on the coating surface. It is necessary to ensure that the hard shell is fully formed before proceeding to the next stage.

[0060] In the second stage, the oven automatically cools down to 150℃ and bakes for 45 minutes. Since the temperature is lower in this stage, the baking time should be extended appropriately to ensure the sweet potatoes are fully cooked inside.

[0061] The third stage involves further cooling to 120°C and baking for 18 minutes. This low-temperature, long-duration baking process results in a crispy crust.

[0062] Baking and Slicing Once roasted, remove the sweet potato. The hard shell should be intact, without any sticking or damage. To eat, gently cut along the pre-cut seam at the bottom with a regular knife to separate the sweet potato into several individual pieces.

[0063] This embodiment verifies that the method of the present invention can still achieve the purpose of the invention when the lower limit of baking parameters, the lower limit of cutting parameters, and the lower limit of coating thickness are all within the specified limits, proving that the lower limit of the entire numerical range defined by the claims is feasible.

[0064] Example 5 Preprocessing Select a medium-sized sweet potato weighing 180 grams and with a plump shape. Wash off the surface dirt with clean water and place it in a ventilated place to dry. Remove the skin of the sweet potato, leaving about 30% of the skin to enhance the texture. Use a toothpick to poke holes evenly all over the sweet potato, with the holes about 0.5-1 cm deep and spaced about 1-1.5 cm apart.

[0065] Pre-cut Place the pre-treated sweet potatoes on a cutting table and use a slicing knife to make horizontal cuts every 3 cm along the axis of the sweet potato. The cutting depth should be controlled so that 1.2 cm is left uncut at the bottom, creating a multi-segment structure with the bottom connected. When cutting, ensure that the bottom is fully connected to withstand the weight of the coating and baking process.

[0066] Coating formulation Weigh the following ingredients by weight: 100g rice noodles, 100ml baijiu (52% ABV, soy sauce flavor), 3g salt, 1.5g five-spice powder, and 40g Chongqing chili sauce. Place the above ingredients in a mixing container and stir at 200-300 rpm for 3-5 minutes until a uniform, particle-free paste is formed.

[0067] Coating Slightly open the slits of the pre-cut sweet potatoes, and use a scraper to evenly apply the coating to the surface of the sweet potatoes, allowing some of the coating to seep into the slits. The coating thickness should be controlled at 4 mm. Because the coating is relatively thick, the resting time after application can be appropriately extended to 18 minutes to remove excess moisture from the surface and prevent excessive moisture from affecting the skin formation during the initial baking stage.

[0068] Baking Place the coated sweet potatoes on a PTFE-coated non-stick baking rack, without brushing on oil, and push them into a 360-degree hot air circulating oven.

[0069] The first stage is set at 240℃ and baked for 4 minutes. Due to the high temperature, the skin formation time is shortened. This stage allows the coating surface to quickly form a hard shell. The time must be strictly controlled to avoid the surface of the hard shell from charring while the inside remains unformed.

[0070] In the second stage, the oven automatically cools down to 170℃ and bakes for 35 minutes. Since the temperature is high during this stage, shorten the baking time appropriately to avoid excessive caramelization of the crust.

[0071] The third stage involves further cooling to 140℃ and baking for 12 minutes. High-temperature, short-time baking makes the crust crispy; careful observation is necessary to prevent charring.

[0072] Baking and Slicing Once roasted, remove the sweet potato. The hard shell should be intact, without any sticking or damage. To eat, gently cut along the pre-cut seam at the bottom with a regular knife to separate the sweet potato into several individual pieces.

[0073] This embodiment verifies that the method of the present invention can still achieve the purpose of the invention even when the baking parameter limit, the cutting parameter limit, and the coating thickness limit are all set, proving that the upper limit of the entire numerical range defined in the claims is feasible.

[0074] Example 6 Preprocessing Select a medium-sized sweet potato weighing 180 grams and with a plump shape. Wash off the surface dirt with clean water and place it in a ventilated place to dry. Remove the skin of the sweet potato, leaving about 30% of the skin to enhance the texture. Use a toothpick to poke holes evenly all over the sweet potato, with the holes about 0.5-1 cm deep and spaced about 1-1.5 cm apart.

[0075] Pre-cut Place the pre-treated sweet potato on a cutting table and use a slicing knife to make a horizontal cut every 2 cm along the axis of the sweet potato. Control the cutting depth so that 0.7 cm is left uncut at the bottom, so that the sweet potato has a multi-segment structure with the bottom connected.

[0076] Coating formulation Weigh the following ingredients by weight: 120g low-gluten flour, 40g cornstarch, 60g sugar, 40g milk powder, 80g butter, and 4g salt. Soften the butter by heating it to 40-50℃, then mix it with the other dry ingredients and stir until a smooth paste forms.

[0077] Coating Slightly open the slits of the pre-cut sweet potato sections, and use a scraper to evenly apply the coating to the surface of the sweet potato, ensuring that some of the coating penetrates into the slits. The coating thickness should be controlled at 2.5 mm. After applying the coating, place the sweet potato on kitchen paper and let it sit for 15 minutes.

[0078] Baking Place the coated sweet potatoes on a PTFE-coated non-stick baking rack, without brushing on oil, and push them into a 360-degree hot air circulating oven.

[0079] The first stage is set at 220℃ and baked for 8 minutes to quickly form a hard shell on the coating surface.

[0080] In the second stage, the oven automatically cools down to 160℃ and bakes for 40 minutes to fully cook the sweet potatoes inside.

[0081] The third stage involves further cooling to 130°C and baking for 15 minutes to make the crust crispy.

[0082] Baking and Slicing Once roasted, remove the sweet potato. The hard shell should be intact, without any sticking or damage. To eat, gently cut along the pre-cut seam at the bottom with a regular knife to separate the sweet potato into several individual pieces.

[0083] This embodiment verifies that the method of the present invention is also applicable to milk-flavored coatings, proving that the baking parameter range has universality.

[0084] Example 7 Preprocessing Select a small sweet potato weighing 120 grams, wash off the surface dirt with clean water, and place it in a ventilated place to dry. Remove the skin of the sweet potato, and use a toothpick to poke holes evenly all over the sweet potato, with the holes about 0.5-1 cm deep and about 1-1.5 cm apart.

[0085] Pre-cut In this embodiment, because the small sweet potatoes are small in size, the problem of breakage during traditional cutting is not significant, so the pre-cutting step is omitted.

[0086] Coating formulation Weigh the following ingredients by weight: 100g rice noodles, 100ml baijiu (52% ABV, soy sauce flavor), 3g salt, 1.5g five-spice powder, and 40g Chongqing chili sauce. Place the above ingredients in a mixing container and stir at 200-300 rpm for 3-5 minutes until a uniform, particle-free paste is formed.

[0087] Coating Use a scraper to evenly apply the coating to the surface of the sweet potato, keeping the coating thickness to 2 mm. After coating, place the sweet potato on kitchen paper and let it sit for 15 minutes.

[0088] Baking Place the coated sweet potatoes on a PTFE-coated non-stick baking rack, without brushing on oil, and push them into a 360-degree hot air circulating oven.

[0089] The first stage is set at 220℃ and baked for 8 minutes to quickly form a hard shell on the coating surface.

[0090] In the second stage, the oven automatically cools down to 160℃ and bakes for 40 minutes to fully cook the sweet potatoes inside.

[0091] The third stage involves further cooling to 130°C and baking for 15 minutes to make the crust crispy.

[0092] Baking and Slicing After roasting, remove the sweet potatoes. The hard shells are intact, without sticking or damage. Since they were not pre-cut, they are cut using traditional methods when eating. However, due to their small size, cutting them is relatively easy.

[0093] This embodiment verifies that the roasting method of the present invention is also applicable to small sweet potatoes, and whether or not to implement the pre-cutting step can be selected according to the size of the sweet potato.

[0094] Comparative Example Preprocessing Select a medium-sized sweet potato weighing 180 grams and with a plump shape. Wash off the surface dirt with clean water and place it in a ventilated place to dry. Remove the skin of the sweet potato, leaving about 30% of the skin to enhance the texture. Use a toothpick to poke holes evenly all over the sweet potato, with the holes about 0.5-1 cm deep and spaced about 1-1.5 cm apart.

[0095] Coating formulation Weigh the following ingredients by weight: 100g rice noodles, 100ml baijiu (52% ABV, soy sauce flavor), 3g salt, 1.5g five-spice powder, and 40g Chongqing chili sauce. Place the above ingredients in a mixing container and stir at 200-300 rpm for 3-5 minutes until a uniform, particle-free paste is formed.

[0096] Coating Use a scraper to evenly apply the coating to the surface of the sweet potato, ensuring the coating thickness is 2.5 mm. After coating, place the sweet potato on kitchen paper and let it sit for 15 minutes.

[0097] Baking The traditional baking method is used: After brushing the rotating basket of the oven with oil, preheat it at 150℃ for 30 minutes; put the prepared sweet potatoes into the rotating basket and bake at 180℃ for 15 minutes, then manually lift the sweet potatoes to check that they are not sticking; continue baking for 25 minutes, then flip them over and bake for another 30 minutes, for a total baking time of 70 minutes.

[0098] Baking and Slicing During the baking process, some of the coating peeled off due to improper timing of manual lifting. After baking, the potatoes were cut using the traditional method, but because they were crispy on the outside and soft on the inside, the potatoes were deformed by pressure and the coating cracked during cutting, resulting in a defect rate of approximately 28% in the finished product.

[0099] Examples 1-7 were compared with the comparative examples, and the results are shown in the table below: The above results demonstrate that the present invention, through the combination of pre-cutting treatment and a three-stage hot air roasting process, solves the problems of coating adhesion and fragmentation in traditional methods, reduces the difficulty of manual operation, and improves the yield of finished products. Examples 1-3 verify the effects of the present invention within its preferred range; Examples 4-5 respectively verify the feasibility of the present invention within the lower and upper limits of the broad range of claims; and Examples 6-7 verify the applicability of the present invention to sweet potatoes with different coatings and different specifications. (Appendix) Figure 1-3 This visually demonstrates the key states of the invention at each stage and in the final product.

[0100] The above description is merely an embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural or procedural transformations made based on the content of the present invention's specification and drawings, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of the present invention.

Claims

1. A method for producing multi-flavored bread potatoes, characterized in that, Includes the following steps: Pre-processing steps: Wash and peel the sweet potatoes; Pre-cutting step: Cut the pre-treated sweet potato horizontally along its axis into several segments, leaving 0.3-1.2 cm uncut at the bottom, so that the sweet potato has a multi-segment structure with the bottom connected. Coating step: Apply a coating to the surface of the sweet potato after the pre-cutting step, allowing it to partially penetrate into the cut seams; Baking steps: Place the coated sweet potatoes on a non-stick baking rack and put them into a hot air circulating oven, and proceed with the following three stages in sequence: First stage: Bake at 200-240℃ for 4-10 minutes to form a hard shell on the coating surface; Second stage: Bake at 150-170℃ for 35-45 minutes to cook the inside of the sweet potato; Third stage: Bake at 120-140℃ for 12-18 minutes to make the crust crispy.

2. The method for producing a multi-flavored bread potato according to claim 1, characterized in that: In the pre-cutting step, each sweet potato segment is 1.5-3 cm thick.

3. The method for producing a multi-flavored bread potato according to claim 2, characterized in that: In the pre-cutting step, each sweet potato segment is 2-2.5 cm thick, and the bottom connection thickness is 0.5-1 cm.

4. The method for producing a multi-flavored bread potato according to claim 1, characterized in that: In the baking process, the first stage is baking at 210-230℃ for 6-9 minutes, the second stage is baking at 155-165℃ for 38-42 minutes, and the third stage is baking at 125-135℃ for 14-16 minutes.

5. The method for producing a multi-flavored bread potato according to claim 4, characterized in that: In the baking process, the first stage involves baking at 220°C for 8 minutes, the second stage involves baking at 160°C for 40 minutes, and the third stage involves baking at 130°C for 15 minutes.

6. The method for producing a multi-flavored bread potato according to claim 1, characterized in that: In the coating step, the thickness of the coating is 1.5-4 mm.

7. The method for producing a multi-flavored bread potato according to claim 6, characterized in that: In the coating step, the thickness of the coating is 2-3 mm.

8. The method for producing a multi-flavored bread potato according to claim 1, characterized in that: The coating is either a spicy coating or a milky coating.

9. The method for producing a multi-flavored bread potato according to claim 1, characterized in that: The sweet potato in question is a medium-sized sweet potato weighing more than 150 grams.

10. A method for producing a multi-flavored bread potato according to claim 1, characterized in that: The non-stick baking rack has a tetroxide-coated mesh structure.

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