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Preserved pachyrhizus erosus

A technology of jicama and white sugar, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of single eating method and less flavor, and achieve the effect of unique taste, rich nutrition and simple production process

Inactive Publication Date: 2014-06-25
黄如刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is very little research on the eating method of jicama, and almost no one develops it. Now the eating method of jicama products is single and has little flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preserved jelly potato, which uses jicama and white granulated sugar as main raw materials;

[0018] Its specific production includes the following steps:

[0019] (1), slicing: wash and peel the jicama, send it into a slicer with a conveyor belt and cut it into 0.3 cm thick uniform slices;

[0020] (2), cooking: put the jelly chips obtained in step (1) into boiling water and boil for 15 minutes, remove and drain;

[0021] (3), dipping in sugar: pour the cold potato chips that step (2) obtains into the white granulated sugar solution and immerse, the sugar content of the white granulated sugar solution is controlled at 30%, and the time of soaking in sugar is controlled at 10 hours, takes out, and drains;

[0022] (4), dry stain: with the cold potato chip that step (3) obtains, add the white granulated sugar of its weight 30% wherein, the dry stain time is 24 hours;

[0023] (5), drying: Put the cold potato chips obtained in step (4) into an oven for drying, the dry...

Embodiment 2

[0026] A preserved jelly potato, which uses jicama and white granulated sugar as main raw materials;

[0027] Its specific production includes the following steps:

[0028] (1), slicing: wash and peel the jicama, send it into a slicer with a conveyor belt and cut it into 0.4 cm thick uniform slices;

[0029] (2), cooking: put the jelly chips obtained in step (1) into boiling water and boil for 20 minutes, remove and drain;

[0030] (3), soaking in sugar: pour the cold potato chips that step (2) obtains into the white granulated sugar solution and immerse, the sugar content of the white granulated sugar solution is controlled at 40%, and the time of soaking in sugar is controlled at 12 hours, takes out, and drains;

[0031] (4), dry stain: with the cold potato chip that step (3) obtains, add the white granulated sugar of its weight 40% wherein, the dry stain time is 36 hours;

[0032] (5), drying: Put the cold potato chips obtained in step (4) into an oven to dry, the drying ...

Embodiment 3

[0035] A preserved jelly potato, which uses jicama and white granulated sugar as main raw materials;

[0036] Its specific production includes the following steps:

[0037] (1), slicing: wash and peel the jicama, send it into a slicer with a conveyor belt and cut it into uniform slices with a thickness of 0.5 cm;

[0038] (2), cooking: put the jelly chips obtained in step (1) into boiling water and boil for 30 minutes, remove and drain;

[0039] (3), dipping in sugar: pour the cold potato chips that step (2) obtains into the white granulated sugar solution and immerse, the sugar content of the white granulated sugar solution is controlled at 50%, and the time of soaking in sugar is controlled at 15 hours, takes out, and drains;

[0040] (4), dry stain: with the cold potato chip that step (3) obtains, add the white granulated sugar of its weight 60% wherein, the dry stain time is 48 hours;

[0041] (5), drying: Put the cold potato chips obtained in step (4) into an oven for d...

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PUM

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Abstract

The present invention discloses a preserved pachyrhizus erosus, wherein pachyrhizus erosus and white granulated sugar are adopted as main raw materials, and steps of slicing, color protection, hardening, pre-cooking, soaking into sugar, dry immersing, drying and packaging are performed to obtain the preserved pachyrhizus erosus. According to the present invention, the preserved pachyrhizus erosus preparation process is simple, and the preserved pachyrhizus erosus has characteristics of good taste, good preserved pachyrhizus erosus flavor maintaining, moderate sweetness, unique taste, rich nutrition and health function, and can be eaten directly.

Description

technical field [0001] The invention relates to the field of food production, in particular to preserved jicama. Background technique [0002] The edible part of jicama is the hypertrophic root tuber, which is rich in sugar and protein. According to the measurement, each kilogram of root tuber contains 810-880 grams of water, 76-119 grams of carbohydrates, and some minerals and vitamins. Its meat is white, tender and crisp, sweet and juicy. It can be eaten raw or cooked, and can be processed into powder, which has the effect of cooling and removing heat. Cold potato not only has outstanding flavor, but also has medicinal value. It has the functions of clearing away heat and dispelling fire, nourishing yin and promoting body fluid. It can be eaten raw or squeezed to drink, which can treat fever, polydipsia, and sore throat caused by colds; Fever, hot flashes, night sweats, hot palms and soles, insomnia and similar symptoms mentioned above in women during menopause. At prese...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 黄如刚
Owner 黄如刚
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