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
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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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