Preparation method of Chinese yam gel sausage

A technology for yam and gel is applied in the field of preparation of yam gel sausage, which can solve the problems of poor technical economy of polyphenol oxidase, limited applicable population of alcoholic beverages, low content of polyphenol oxidase, etc., and achieves high usage of yam. , obvious competitive advantage, the effect of improving gel strength

Pending Publication Date: 2022-06-28
HUBEI UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, nine catties of yellow yam is not easy to store and process, and it is easy to cause waste
[0003] At present, there are few types of product processing technologies using Jiujin yellow yam as raw material, mainly the following three types: (1) Jiujin yellow health wine, this technology uses Jiujin yellow yam as raw material, and uses rice wine fermentation process to prepare yam health wine , but alcoholic drinks are applicable to a limited number of people, and yam contains a large amount of protein, and the wine has a bitter taste after fermentation, and its taste has a certain gap with traditional rice wine; (2) the extraction process of polyphenol oxidase in water yam, the The technology uses water yam as raw material to extract, separate and purify polyphenol oxidase in yam by enzymatic method. The limitation of this technology is that the content of polyphenol oxidase in water yam is extremely low. Using this technology to extract polyphenol oxidase Economic efficiency is relatively poor; (3) nine jin of yellow yam dry products, such as: yam sheet etc., this technology needs nine jin of yellow yam to be dehydrated, but the water content in the nine jin of yellow yam is very high, greater than 85%, so, preparation The loss in the process is large, resulting in poor economy

Method used

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  • Preparation method of Chinese yam gel sausage
  • Preparation method of Chinese yam gel sausage
  • Preparation method of Chinese yam gel sausage

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preparation example Construction

[0037] Nine kilograms of yellow yam is not easy to store and process, and it is easy to cause waste. At present, there are few kinds of products made from nine catties of yellow yam as raw materials, and the products made are either limited to a limited population, have poor taste, or are less economical. In view of this, the present invention proposes a preparation method of yam gel sausage, aiming to provide a nine-jin yellow yam processed product with novel form, long storage time, good economy and good taste. Please refer to figure 1 , in this embodiment, the preparation method comprises the following steps:

[0038] Step S10, peeling, slicing, protecting color, curing, and cooling the nine catties of yellow yam to obtain cooled yam tablets.

[0039] During specific implementation, nine catties of yellow yam are peeled and sliced ​​to obtain yam tablets, the yam tablets are soaked in the color-protecting liquid for 20-40 minutes, then steamed for 50-70 minutes to mature,...

Embodiment 1

[0065] (1) adopt the slicer to be cut into the yam sheet after 3mm after the peeling of nine catties of yellow yam, the yam sheet is soaked in the color-protecting liquid for 30min at normal temperature for color protection, then the yam sheet after the color protection is flattened Spread it in a hollow tray, steam it in a rice cooker for 60 minutes (starting from SAIC), take out the steamed yam pieces and let them cool down to below 30°C at room temperature to obtain cooled yam pieces; The liquid includes the following components by mass fraction: 2.0% citric acid, 0.1% ascorbic acid, and the balance is water;

[0066] (2) the above-mentioned cooled yam tablets are beaten 3 times with a beater. During each beat, the beater rotation speed is 10000r / min, and the beater time is 1min. Beating to get yam pulp;

[0067] (3) sweet potato starch and compound phosphate (in every 100g compound phosphate, containing potassium metaphosphate 10g, sodium metaphosphate 20g, sodium polypho...

Embodiment 2

[0071] The rest of the steps were the same as in Example 1, except that the sweet potato starch was replaced with potato starch.

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Abstract

The invention discloses a preparation method of a Chinese yam gel sausage, and relates to the technical field of food preparation. The Chinese yam gel sausage is prepared by taking the Jianghin Chinese yam as a main raw material and the starch and the composite phosphate as auxiliary materials, and a Jianghin Chinese yam processed product which is novel in form, convenient to eat and high in Chinese yam use amount is provided; through high-pressure micro-jet treatment, sausage packaging, sterilization treatment and cooling retrogradation, and meanwhile through specific selection of starch and optimization of parameters such as the addition amount of the starch, the prepared Chinese yam gel sausage is excellent in quality, good in taste, long in storage time and high in economical efficiency, and has obvious competitive advantages.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a preparation method of a yam gel sausage. Background technique [0002] "Jiujinhuang" yam has a high water content (>85%), also known as "vegetable yam" and "water yam". Yam contains a lot of protein, various vitamins and beneficial trace elements, etc., it can regulate the human immune system and enhance human immunity. Nine catties of yellow yam has a crisp taste. Under the same conditions, it can increase the yield by more than 3,000 catties compared with other yam species. It can more than double the net yield of yam varieties produced on sandy land, and the maximum yield per mu can reach 15,000 catties. However, nine catties of yellow yam are not easy to store and process, and it is easy to cause waste. [0003] At present, there are few types of product processing technologies using nine jins of yellow yam as raw materials, mainly including the following thre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L29/00A23L29/30A23B7/005
CPCA23L19/10A23L29/015A23L29/30A23B7/0056A23V2002/00A23V2200/048A23V2250/032A23V2250/708A23V2250/16A23V2250/1614A23V2250/5118A23V2250/1618A23V2300/24A23V2300/26
Inventor 汤尚文赵灿豁银强刘传菊李欢欢邹涛张倩
Owner HUBEI UNIV OF ARTS & SCI
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