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Common yam rhizome slices containing rhizomes of rodgersia aesculifolia and processing method thereof

A processing method, the technology of yam slices, which is applied in the field of food processing, can solve the problems of carbonization blackening, high flour content, and long frying time, and achieve the effects of lower frying temperature, bright color of finished products, and short processing time

Inactive Publication Date: 2018-09-28
襄阳农博源农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chinese Patent No. CN201410130066.2 discloses a processing method of honey yam. Sprinkle low-gluten flour on the surface of the cut yam slices to lock the moisture of the yam. After drying, put it into the honey flour paste and stir it, and then fry it. Though it can prevent nutrient loss to a certain extent, there are still some problems in this invention: 1. After the yam is peeled and sliced, the mucilage flows out, so that the pulp and juice are directly exposed to the air, and enzymatic browning is very prone to occur, causing the The appearance quality of fresh-cut yams has dropped sharply; 2. The addition of low-gluten flour and honey roux makes the finished product high in flour content, takes a long time to fry, and is prone to produce acrylamide, which is harmful to human health after eating, and the flour has a strong taste and affects Taste; 3. Flour is oil-absorbing, which makes fried honey yam slices high in oil, greasy and difficult to digest, and easily causes stomach problems. 4. Although honey is not harmful to the body after frying, the nutrients are all decomposed by high-temperature oil. For example, the thermal decomposition temperature of glucose is 115°C. If the temperature is too high, it will be carbonized and blackened, and furfural will be produced, which will affect the appearance of yam tablets.

Method used

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  • Common yam rhizome slices containing rhizomes of rodgersia aesculifolia and processing method thereof
  • Common yam rhizome slices containing rhizomes of rodgersia aesculifolia and processing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0037] A Muhe water yam tablet comprises the following components: water yam and Muhe; its processing method comprises the following steps:

[0038] S1. Preparation of water yam tablets: select fresh water yams with crisp and tender meat, wash them, freeze them overnight at 4°C, then peel them, and cut them into thin slices with a thickness of 1.5 mm with a bamboo blade;

[0039] S2. Prepare Muhe water yam tablet: evenly sprinkle 1mm thick Muhe micropowder on the surface of the water yam tablet;

[0040] S3. Drying and molding: put Muheshui yam tablets in a vacuum microwave dryer, adjust the temperature to 35°C, and dry until the moisture content is 30%;

[0041] S4. Frying: Put the dried and formed slices in a vacuum fryer, adjust the temperature to 95°C, fry until the surface is golden yellow, take out of the pan, centrifugally degrease in a vacuum state, and after cooling, vacuum pack the finished product Mu Heshui Yam slices.

[0042] The water yam is nine catties of yel...

Embodiment 2

[0045] A Muhe water yam tablet comprises the following components: water yam and Muhe; its processing method comprises the following steps:

[0046] S1. Preparation of water yam tablets: select fresh water yams with crisp and tender meat, wash them, freeze them overnight at 4°C, then peel them, and cut them into thin slices with a thickness of 2 mm with a bamboo blade;

[0047] S2. Prepare Muhe water yam tablets: evenly sprinkle 1.5mm thick Muhe micropowder on the surface of the water yam tablets;

[0048] S3. Drying and forming: put Muheshui yam tablets in a vacuum microwave dryer, adjust the temperature to 50°C, and dry until the moisture content is 20%;

[0049] S4. Frying: Put the dried and shaped slices in a vacuum fryer, adjust the temperature to 115°C, fry until the surface is golden yellow, take out of the pan, centrifugally degrease in a vacuum state, and vacuum pack the finished product Mu Heshui after cooling Yam slices.

[0050] The water yam is nine catties of y...

Embodiment 3

[0053] A Muhe water yam tablet comprises the following components: water yam and Muhe; its processing method comprises the following steps:

[0054] S1. Preparation of water yam tablets: select fresh water yams with crisp and tender meat, wash them, freeze them overnight at 4°C, then peel them, and cut them into thin slices with a thickness of 2 mm with a bamboo blade;

[0055] S2. Prepare Muhe water yam tablets: evenly sprinkle 1.5mm thick Muhe micropowder on the surface of the water yam tablets;

[0056] S3. Drying and forming: put Muheshui yam tablets in a vacuum microwave dryer, adjust the temperature to 45°C, and dry until the moisture content is 20%;

[0057] S4. Frying: Put the dried and formed slices in a vacuum fryer, adjust the temperature to 95°C, fry until the surface is golden yellow, take out of the pan, centrifugally degrease in a vacuum state, and after cooling, vacuum pack the finished product Mu Heshui Yam slices.

[0058] The preparation method of the Muhe...

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Abstract

The invention discloses common yam rhizome slices containing rhizomes of rodgersia aesculifolia and a processing method thereof, and relates to the field of food processing. The common yam rhizome slices are prepared from common yam rhizomes, rhizomes of rodgersia aesculifolia and citric acid, a layer of micropowder of the rhizome of rodgersia aesculifolia is uniformly sprinkled on the surface ofthe common yam rhizome slices to achieve the effect of preventing the common yam rhizome slices from browning, and combination of the common yam rhizomes and the rhizomes of rodgersia aesculifolia hasthe effects of removing grease, removing roasting toxicity, relieving even eliminating the symptom of internal fire which possibly occurs after people takes deep-fried common yam rhizome slices.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a Muheshui yam tablet and a processing method thereof. Background technique [0002] Yam is the rhizome of perennial herbaceous vine yam, which is widely distributed in all parts of my country. Yam has white meat and rich nutrition. It is a combination of food and medicine. Fresh yams are not easy to store, and are often processed and stored. The traditional processing methods of yams are generally soaked in water, dried, and fried. The methods of frying include soil frying, clear frying, bran frying, and rice frying. Scorching, loss of mucin and polysaccharides will reduce the efficacy of water yam, and the content of yam starch is high, it takes a long time to moisten, and yam is prone to redness and rancidity, which affects the appearance and taste of the finished product. To this end, it is of great significance to develop more nutritious and convenient water yam tablets. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L5/41A23L5/10A23L33/10A23P20/10
CPCA23L19/10A23L5/11A23L5/41A23L33/10A23P20/10A23V2002/00A23V2200/30A23V2200/32A23V2200/326A23V2200/314A23V2200/328A23V2300/10
Inventor 邹涛
Owner 襄阳农博源农业有限公司
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