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Processing method of boiled petasites tatewakianus

A processing method and technology of yam, applied in food preparation, food science, application, etc., can solve the problems of poor color protection effect of yam raw materials, difficulty in peeling yam raw materials, blackening of yam raw materials, etc., and achieve good protection Color effect, easy peeling operation, low viscosity effect

Active Publication Date: 2014-08-13
FUJIAN SANXIN FOOD STUFFS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Aiming at the deficiency of the above-mentioned traditional processing technology of yam, those skilled in the art have tried to make various technical improvements, but the problem of blackening of the raw material of yam still exists, and the color protection effect of the raw material of yam is poor; in addition, the traditional processing method of yam The outer skin of the produced yam raw material has high viscosity and low toughness, which makes it difficult to peel the yam raw material; at the same time, the traditional yam processing method still has the problem of astringent taste

Method used

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  • Processing method of boiled petasites tatewakianus
  • Processing method of boiled petasites tatewakianus
  • Processing method of boiled petasites tatewakianus

Examples

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Effect test

Embodiment 1

[0022] Classify the raw materials of fresh Chinese radishes according to their specifications. The raw materials of Chinese radishes with a length greater than or equal to 60cm and a diameter of the bottom greater than or equal to 1.70cm are large-sized raw materials, and the rest are small-sized raw materials. Raw materials of the same size are divided into 12 -15kg for binding; choose a stainless steel cooking pot with a length of 300cm, a width of 150cm, and a height of 100cm, add 2500kg of water and 1350g of citric acid to the cooking pot, adjust the pH value to 4.1, and heat to 100°C; choose stainless steel Put the bundled large-scale raw materials into the cooking basket, place about 500kg of raw materials in each basket, and hang the cooking frame into the cooking pot for pre-cooking by driving. The pre-cooking time for raw materials is 11 minutes. After fully pre-cooking , hoist the cooking frame out of the cooking pot by driving, and then hang the cooking frame into th...

Embodiment 1

[0023] Beneficial effects of Example 1: At this time, the obtained yam has no blackening phenomenon, completely overcome the blackening phenomenon of yam; the taste of yam is moderate; the difficulty of peeling is low; the distribution ratio of each component in Example 1 is optimal Compare. The color of the finished yam is clear, and compared with fresh yam, the taste becomes crisp, tender and more delicious.

Embodiment 2

[0025] Classify the raw materials of fresh Chinese radishes according to their specifications. The raw materials of Chinese radishes with a length greater than or equal to 60cm and a diameter of the bottom greater than or equal to 1.70cm are large-sized raw materials, and the rest are small-sized raw materials. Raw materials of the same size are divided into 12 -15kg for binding; choose a stainless steel cooking pot with a length of 300cm, a width of 150cm, and a height of 100cm, add 2500kg of water and 1300g of citric acid to the cooking pot, adjust the pH to 4.3, and heat to 100°C; choose stainless steel Put the bundled large-scale raw materials into the cooking basket, place about 500kg of raw materials in each basket, and hang the cooking frame into the cooking pot for pre-cooking by driving. The pre-cooking time for raw materials is 11 minutes. After fully pre-cooking , hoist the cooking frame out of the cooking pot by driving, and then hang the cooking frame into the cool...

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Abstract

The invention relates to a processing method of boiled petasites tatewakianus. The processing method comprises the step of adding petasites tatewakianus raw materials into a citric acid solution for sufficiently precooking for 7-12min, wherein the citric acid solution is prepared by adding 520-560g of citric acid into every 1000kg of water, the mass ratio of the petasites tatewakianus raw materials to the water in the citric acid solution is 1:5, the temperature of the citric acid solution is 95-100 DEG C, and the pH value is 3.9-4.3. The canned boiled petasites tatewakianu prepared by using the processing method of the boiled petasites tatewakianu, provided by the invention, has the advantages of petasites tatewakianus raw material blackening phenomenon improvement, petasites tatewakianus taste improvement, low petasites tatewakianus skin viscidity, high toughness as well as simplicity and easiness for peeling.

Description

technical field [0001] The invention relates to the field of processing technology of yam, in particular to a processing method of boiled yam. Background technique [0002] The scientific name of mountain turnip is butterbur, also known as palm leaf vegetable, old mountain celery, and snakehead grass. It grows in the sunny hillside forest and in the moist grass beside the valley. It is mostly distributed in Fujian, Zhejiang, Jiangxi, Anhui, Sichuan, Hubei, In Shaanxi and other places, it is a pollution-free natural green food with high protein, low fat, low starch and multi-fiber. my country first processed it in Sichuan, soaked it in salt for a month, then desalted it and processed it into canned boiled radish. The products were basically exported to Japan. In the late 1990s, Zhejiang, Fujian, Jiangxi and other provinces began to develop field planting and were acquired by enterprises. It is processed into canned boiled yam and exported to Japan. The processing period is fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/03A23L19/00A23L29/00
CPCA23L19/00A23L29/03A23V2002/00A23V2250/032
Inventor 章小勇王飞
Owner FUJIAN SANXIN FOOD STUFFS
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