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Method for processing non-sulfur Chinese yam

A processing method, the technology of Chinese yam, is applied in the direction of medical formula, medical preparations containing active ingredients, food science, etc., which can solve the problems of reduced medicinal value and economic value, long processing cycle, poor taste of yam, etc. The effect of processing cycle, improving production efficiency, and maintaining nutrient content

Active Publication Date: 2007-09-05
HUAISHANTANG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method not only has a long processing cycle and low efficiency, but also introduces sulfur-containing substances, resulting in poor taste of the processed yam, and it is very easy to cause its medicinal value and economic value to be greatly reduced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: processing method comprises the following steps:

[0022] (1) Fold the picked fresh yam off the reed head, wash the soil, soak for several hours or 1 day, remove and dry slightly to remove water; scrape off the skin of the yam with a hollow bamboo knife, and cut into pieces;

[0023] (2) immerse the Chinese yam of block shape in color-protecting agent for 2 hours to protect color and keep fresh, wherein the weight ratio of color-protecting agent and Chinese yam is 1: 4, and used color-protecting agent is to contain 0.2% ascorbic acid, 0.2% calcium chloride, An aqueous solution of 0.2% sodium chloride and 0.2% citric acid; the main purpose is to prevent the loss of nutrients and maintain the original color of Chinese yam;

[0024] (3) After the Chinese yam after color protection is washed with running water, it is aired to remove the attached moisture;

[0025] (4) Send the Chinese yam to the microwave drying equipment (microwave frequency 2450±50MHZ, powe...

Embodiment 2

[0027] Embodiment 2: processing method comprises the following steps:

[0028] (1) Fold the picked fresh yam off the reed head, wash the soil, soak for 1 day, remove and dry the surface moisture; scrape off the yam skin with a stainless steel knife, and cut into slices;

[0029] (2) Immerse the flake Chinese yam in the color-protecting agent for 0.5 hour to protect the color and preserve freshness, wherein the weight ratio of the color-protecting agent to the yam can be 1:6, and the used color-protecting agent contains 0.2% ascorbic acid and 0.3% sodium chloride , 0.5% citric acid aqueous solution; the main purpose is to prevent the loss of nutrients and maintain the original color of Chinese yam;

[0030] (3) Wash the Chinese yam after color protection with running water, spread it out to dry slightly, and remove excess water;

[0031] (4) Send the Chinese yam into microwave drying equipment (microwave frequency 915 ± 25MHZ, power 100KW), and dry and sterilize it under micro...

Embodiment 3

[0033] Embodiment 3: processing method comprises the following steps:

[0034] (1) Fold the picked fresh yam off the reed head, wash the soil, soak for 20 hours, remove and dry slightly to remove water; scrape off the skin of the yam with a copper sheet, and cut into pieces;

[0035] (2) Immerse the blocky Chinese yam in the color-protecting agent for 4 hours to protect the color and keep fresh, wherein the weight ratio of the color-protecting agent to the yam can be 1:2, and the used color-protecting agent is 1% sodium chloride, 0.5% lemon Aqueous solution of acid; the main purpose is to prevent the loss of nutrients and maintain the original color of Chinese yam;

[0036] (3) Wash the Chinese yam after color protection with running water, and spread it out to remove moisture;

[0037] (4) Send the Chinese yam into microwave drying equipment (microwave frequency 5725-5875MHz, power 650W), and dry and sterilize it under microwave heating at 50°C for 4 minutes;

[0038] (5) S...

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PUM

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Abstract

A process for processing Chinese yam without sulfur includes such steps as screening raw materials, washing, peeling, cutting to become blocks or slices, immersing in the aqueous solution of sodium chloride, washing, drying in the air, microwave drying while sterilizing, and packing in sealed mode.

Description

technical field [0001] The invention relates to a processing method of Chinese yam, in particular to a processing method of Chinese yam without sulfur fumigation. Background technique [0002] Huai yam is one of the famous "Huaifu Four Treasures". Huai yam is rich in protein (including 18 kinds of amino acids), amylase, sugar (mannose, glucose, galactose), mucus, vitamins (riboflavin, vitamin C, etc.), inorganic elements and other trace elements such as calcium, magnesium, copper, manganese, chromium, molybdenum, zinc, iron, strontium, vanadium, barium, etc., also contain 3,4-phenylethylamine, dopamine, yam base , saponins, etc. In the Chinese Pharmacopoeia, Huai Yam is known as a top-grade medicinal material for both medicine and food. It is pure natural and non-toxic. Long-term use can achieve the dual functions of nourishing health and adjuvant therapy. "Medicinal Materia Medica" believes that Chinese yam can "replenish five labors and seven injuries, dispel cold wind, ...

Claims

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Application Information

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IPC IPC(8): A23L3/54A23L1/216A23L1/272A23L1/29A23B7/02A61K36/8945A23L5/41A23L19/12A23L33/00
Inventor 康明轩
Owner HUAISHANTANG BIOTECH
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