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Instant sugar sweet potato and processing method thereof

A processing method and technology of instant sugar, which is applied in the field of sweet potato processing, can solve the problems of the scarcity of instant sweet potato products and the inability to meet consumption requirements, and achieve the effects of wide range of edible groups, prevention of fat deposition, and bright color

Inactive Publication Date: 2005-09-14
黄来发
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing ready-to-eat sweet potato products are rare in variety and cannot meet the requirements of many consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] a. Fried potato pieces

[0015] The clean fresh potato pieces are deep-fried to obtain fried potato pieces with a layer of crispy flakes on the outside and soft inside.

[0016] Potato pieces should be 10-30 grams per piece. The specific frying operation is the conventional food frying operation. For example, the oil temperature in the pot can be 60-210 ℃, and the temperature can be maintained at 100-250 ℃ after the pot is placed. Fry until crispy on the outside and soft on the inside. The fried potato pieces can directly enter the subsequent sugar coating process. In the case of abundant potato raw materials, the fried potato pieces can also be frozen and stored for later use.

[0017] b. Take fried potato pieces or quick-frozen fried potato pieces, boil the syrup, and wrap the hot syrup on the fried potato pieces or quick-frozen fried potato pieces, then separate the sugar-coated potato pieces, cool them, and put the sugar on them. The thorn sugar-coated potato piec...

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PUM

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Abstract

The invention relates to a processing method of instant sweet potato, comprising: deep drying the washed fresh potato to attain fried potato which has crisp on the surface and been cooked and soft inner quick frozen or directly for standby; swathing the fried potato or quick frozen potato with hot syrup decocted, separating and cooling the swathed potatoes and knocking off the sugar barbed potatoes which have been cooled; selecting the sugar covered potatoes with uniform cover and regular shape to be packed. The product of potatoes produced by this method is a kind of instant food, and be preserved in temperature after quick frozen which can be eat directly or heated. And said potato is transparent with bright luster.

Description

Technical field: [0001] The present invention relates to the processing method of agricultural products, more specifically the processing method of potato. Background technique: [0002] The scientific name of sweet potato is sweet potato, and there are many aliases in my country, including sweet potato, sweet potato, etc. Potato contains starch, carbohydrates, protein, amylase, arginine, mucilage, choline, as well as a variety of vitamins and trace elements. Eating potato often can prevent the atrophy of the connective tissue of the liver and kidney, and prevent the occurrence of collagen disease. The polysaccharide in potato can form bone after combining with inorganic salts, which enhances the elasticity of cartilage and lubricates the joint cavity. Eating potatoes regularly can strengthen the body and improve the immune system of the human body. [0003] Potato has strong adaptability and high yield. It is an important food and economic crop in my country, and its plan...

Claims

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Application Information

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IPC IPC(8): A23L3/3562A23L3/36A23L5/10A23L19/12
Inventor 黄来发
Owner 黄来发
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