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Sweet potato snack preparation method

A production method and a sweet potato technology, which are applied in the field of food processing, can solve the problems of difficulty in chewing, difficult to shape, and cannot supplement the nutrition of sweet potatoes, and achieve the effects of increasing nutrition and having broad application prospects.

Inactive Publication Date: 2015-05-20
HUNAN GULIJU FOOD SCI & TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dried raw sweet potatoes are not fully cooked and cannot be eaten directly. They need to be reprocessed, and when eaten, there is no moisture in the sweet potatoes and it is difficult to chew; cooked dried sweet potatoes are not easy to slice after the sweet potatoes are steamed, and the sweet potatoes made in this way The dry taste is single and cannot supplement the lack of nutrition in sweet potatoes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1 Preparation of Sweet Potato and Sunflower Seed Snacks

[0033] Step a) In the initial processing, the mildewed and deteriorated sweet potatoes are removed, and 500 grams of red sweet potatoes are selected, weighed, and cleaned.

[0034] Step b) preprocessing, put the cleaned sweet potato into a steamer, add 300 grams of water, put the sweet potato on the hollow plate, do not directly contact with water, heat, and steam the sweet potato until cooked.

[0035] Step c) Reprocessing, mashing the steamed sweet potatoes into mud with a mortar, spreading the sweet potato mud on a clean plane to form a layered intermediate product; evenly spreading the melon seeds on the layered intermediate product to prepare a semi-finished product .

[0036] Step d) When the semi-finished product is dried until it becomes hard, it is cut into various shapes and packed into bags.

Embodiment 2

[0037] Example 2 Preparation of Sweet Potato Peanut Snacks

[0038] Step a) In the initial processing, the mildewed and deteriorated sweet potatoes are removed, and 500 grams of red sweet potatoes are selected, weighed, and cleaned.

[0039] Step b) preprocessing, put the cleaned sweet potato into a steamer, add 300 grams of water, put the sweet potato on the hollow plate, do not directly contact with water, heat, and steam the sweet potato until cooked.

[0040] Step c) Reprocessing, mashing the steamed sweet potatoes into mud with a mortar, spreading the sweet potato mud on a clean plane to form a layered intermediate product; crushing the peanuts and evenly spreading them on the layered intermediate product semi-finished products.

[0041] Step d) When the semi-finished product is dried until it becomes hard, it is cut into various shapes and packed into bags.

Embodiment 3

[0042] Example 3 Preparation of sweet potato and hawthorn snacks

[0043] Step a) In the initial processing, the mildewed and deteriorated sweet potatoes are removed, and 500 grams of red sweet potatoes are selected, weighed, and cleaned.

[0044] Step b) preprocessing, put the cleaned sweet potato into a steamer, add 300 grams of water, put the sweet potato on the hollow plate, do not directly contact with water, heat, and steam the sweet potato until cooked.

[0045] Step c) Reprocessing, mash the steamed sweet potatoes into mud with a mortar; remove the core of the hawthorn, put it in a steamer and cook until cooked, boil it into juice, then mash it into a mud with a mortar, mix with the sweet potato mash or Mix the sweet potato mash, spread the sweet potato mash mixed with the hawthorn mash on a clean flat surface to form a semi-finished product.

[0046] Step d) When the semi-finished product is dried until it becomes hard, it is cut into various shapes and packed into b...

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Abstract

The present invention discloses a sweet potato snack preparation method. The preparation method comprises the following steps: step a): primarily processing: carefully selecting sweet potatoes and cleaning the sweet potatoes; step b): pre-processing: placing the cleaned sweet potatoes in a steam pot for cooking; step c): reprocessing: preparing the cooked sweet potatoes of the step b) into a sweet potato puree, expanding the sweet potato puree into a layered intermediate product, and adding different ingredients to the layered intermediate product to obtain layered semi-finished products with different flavors; and step d): final processing: drying and molding the semi-finished products of the step c), and carrying out packaging. Compared with the prior art, the preparation method in the present invention can fully dry the water in the sweet potatoes without affecting the taste of the sweet potatoes, and facilitates long-term storage of the sweet potatoes; the various ingredients, which are not incompatible with the sweet potatoes and which are added to the sweet potatoes, can increase nutrition and supply nutritional supplements which are missed in the sweet potatoes. Eating the sweet potato snacks is good for health. After packaging, sweet potato snacks can be transported and stored on a massive scale. Therefore the sweet potato snacks have broad application prospects.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of sweet potato snacks. Background technique [0002] Sweet potato is a perennial herb with slender vines, prostrate stems and tuberous roots. In my country, the planting range is wide, and there are planting habits in both the north and the south. It is a crop that is afraid of flooding and dry land. The field management is simple, and it is a crop with less disease and insect pests. The roots grow underground, with less pollution and safe food. [0003] Sweet potatoes contain a variety of nutrients that the human body needs. Each 500 grams of sweet potatoes can produce about 635 kcal of heat energy, containing 11.5 grams of protein, 14.5 grams of sugar, 1 gram of fat, 100 mg of phosphorus, 90 mg of calcium, 2 grams of iron, 0.5 mg of carotene, and vitamins B1, B2, C and niacin, linoleic acid and so on. Among them, the content of vitamin B1 and B2 was 6 ti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/00A23L1/30A23L7/10A23L33/10
CPCA23V2002/00
Inventor 唐慧敏
Owner HUNAN GULIJU FOOD SCI & TECH DEV
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