Production technology of smoked Chinese yam

Abstract

The invention discloses a production technology of smoked Chinese yam. The production technology comprises the following steps: preparing Chinese yam paste; compounding ingredients: uniformly stirring the Chinese yam paste, a thermal gel solution, and seasonings; homogenizing the Chinese yam paste which is stirred with the thermal gel solution and the seasonings at high pressure: homogenizing the Chinese yam paste at high pressure by using a homogenizing machine; preparing white bodies of the smoked Chinese yam: performing injection moulding on the homogenized Chinese yam paste at high pressure, heating the Chinese yam paste on which injection moulding is performed, solidifying the heated Chinese yam paste, and demouding the solidified Chinese yam paste so as to obtain white bodies of the smoked Chinese yam; marinating the white bodies: adding the white bodies of the smoked Chinese yam to brine to be boiled and marinated, and filtering the marinated white bodies so as to obtain marinated body bars of the smoked Chinese yam; dehydrating the marinated body bars: drying the marinated smoked Chinese yam, and dehydrating the marinated body bars, so that the moisture content of the dried body bars is lower than 80%; seasoning the dehydrated body bars: adding various seasonings, a spice and seasoning oil to the dehydrated body bars of the smoked Chinese yam, and uniformly mixing the seasonings, the spice, the seasoning oil and the dehydrated body bars so as to obtain the smoked Chinese yam; performing sterilization and packaging on the smoked Chinese yam: after vacuum packaging the smoked Chinese yam, performing high-temperature sterilization on the packaged smoked Chinese yam, cooling the sterilized smoked Chinese yam, loading the cooled smoked Chinese yam in outer packages, and sealing the smoked Chinese yam which is loaded in the outer packages. The smoked Chinese yam products are crisp and chewy, are delicious in taste, can be stored for more than 12 months, can be in the shapes of blocks, slices, dices, balls, beads and the like, and are unique in mouth feel.

Description

technical field [0001] The invention relates to the field of fine processing of yam, in particular to a production process of fragrant dried yam. Background technique [0002] Yam is the underground rhizome of Dioscorea yam, which is rich in nutrition. It can be used as staple food, vegetable or wine raw material, and has high medicinal value. Modern medical research shows that the mucus protein contained in yam can prevent fat deposition in cardiovascular diseases and avoid premature obesity; dopamine contained in yam can dilate blood vessels and improve blood circulation; Saponin is the raw material of hormones, which has the effect of tonifying the kidney and replenishing essence; yamine hydrochloride and cholines contained in yam have the effect of resisting liver infiltration and can prevent the occurrence of fatty liver; the digestive enzymes contained in yam can promote The decomposition of protein and starch can help digestion; yam also contains ingredients such as ...

AI Technical Summary

Problems solved by technology

[0003] At present, most of the processed yam products are semi-finished or rough-processed products such as various dry tubers, dried slices, powders, etc. There are also a small amount of leisure food and health food with simple processing technology. The variety is relatively single and lacks the characteristics suitable for the development trend of modern food.