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CN-122004432-A - Making method of multi-flavor bread sweet potatoes

CN122004432ACN 122004432 ACN122004432 ACN 122004432ACN-122004432-A

Abstract

The invention discloses a method for making multi-flavor bread sweet potatoes, which comprises the following steps of preprocessing, namely cleaning and peeling sweet potatoes, cutting the preprocessed sweet potatoes into a plurality of sections along the axial direction of the sweet potatoes transversely, keeping the bottom of the sections for 0.3-1.2 cm without cutting off the sections, enabling the sweet potatoes to be in a multi-section structure with the bottom connected, coating the surfaces of the sweet potatoes after the preprocessing, baking, namely placing the sweet potatoes coated with the coating on a non-stick baking net, sequentially carrying out the following three steps of baking for 4-10 minutes at 200-240 ℃ to form a hard shell on the surfaces of the coating, baking for 35-45 minutes at 150-170 ℃ to enable the interiors of the sweet potatoes to be cured, and baking for 12-18 minutes at 120-140 ℃ to enable the hard shell to be crisp.

Inventors

  • YANG YANG
  • YANG SHIE
  • ZHU XIAOWEN
  • XU CUIHONG

Assignees

  • 江苏薯你棒文化产业有限公司

Dates

Publication Date
20260512
Application Date
20260327

Claims (10)

  1. 1. The making method of the multi-flavor bread sweet potato is characterized by comprising the following steps of: The pretreatment step comprises the steps of cleaning and peeling the sweet potatoes; A pre-cutting step, namely transversely cutting the pretreated sweet potatoes into a plurality of sections along the axial direction of the sweet potatoes, wherein the cutting depth is that the bottom is kept 0.3-1.2 cm and the sweet potatoes are not cut off, so that the sweet potatoes are in a multi-section structure with the bottoms connected; coating the sweet potato surface after the pre-cutting step with a coating, and making part of the sweet potato surface permeate into the cutting gaps; The baking step comprises the steps of placing the sweet potatoes coated with the coating on a non-stick baking net, and feeding the sweet potatoes into a hot air circulation oven to sequentially perform the following three stages: the first stage, baking for 4-10 min at 200-240 deg.c to form hard shell on the surface of the coating; the second stage is to bake for 35-45 minutes at 150-170 ℃ to cure the sweet potato; and a third stage, baking at 120-140 ℃ for 12-18 minutes to make the crust crisp.
  2. 2. The method of claim 1, wherein each sweet potato section has a thickness of 1.5 cm to 3 cm.
  3. 3. The method of claim 2, wherein each sweet potato section has a thickness of 2-2.5 cm and a bottom portion of 0.5-1 cm.
  4. 4. The method of producing multi-flavored potato bread according to claim 1, wherein the first stage is baked at 210-230 ℃ for 6-9 minutes, the second stage is baked at 155-165 ℃ for 38-42 minutes, and the third stage is baked at 125-135 ℃ for 14-16 minutes.
  5. 5. The method of producing multi-flavored bread sweet potatoes according to claim 4, wherein the first stage of baking is performed at 220 ℃ for 8 minutes, the second stage of baking is performed at 160 ℃ for 40 minutes, and the third stage of baking is performed at 130 ℃ for 15 minutes.
  6. 6. The method of claim 1, wherein the coating step is performed with a coating thickness of 1.5-4 mm.
  7. 7. The method of claim 6, wherein the coating step is performed with a coating thickness of 2-3 mm.
  8. 8. The method of claim 1, wherein the coating is a spicy coating or a milky coating.
  9. 9. The method of producing multi-flavored bread sweet potatoes according to claim 1, wherein the sweet potatoes are medium sweet potatoes having a weight of 150 g or more.
  10. 10. The method of claim 1, wherein the non-stick baking net is a polytetrafluoroethylene-coated grid structure.

Description

Making method of multi-flavor bread sweet potatoes Technical Field The invention relates to the technical field of food processing, in particular to a method for making multi-flavor bread sweet potatoes. Background The invention relates to a bread sweet potato product which is crisp through the outer shell, soft and glutinous inside and has the appearance similar to bread. The multi-flavor bread sweet potato is a leisure food which is popular with consumers in recent years, is prepared by coating a flavoring coating on the surface of the sweet potato and then baking, and has the characteristics of crisp outside, soft inside and various flavors. At present, a conventional preparation method of multi-flavor bread sweet potatoes generally comprises the following steps of selecting about 150-200 g of small fruit sweet potatoes, cleaning, airing, peeling part or all of the small fruit sweet potatoes, pricking holes with toothpicks, preparing a coating with required flavor (such as spicy flavor, crispy flavor or milk flavor), uniformly coating the coating on the surfaces of the sweet potatoes, standing for 15 minutes to remove moisture, coating oil on a rotary basket of an oven, preheating the sweet potatoes for half an hour at 150 ℃, putting the sweet potatoes into the rotary basket, baking the sweet potatoes for 15 minutes at 180 ℃, manually slightly lifting the sweet potatoes to confirm that the sweet potatoes are not sticky to the baking basket, continuously baking for 25 minutes, turning over, and baking for 30 minutes until the sweet potatoes are completely cooked. However, the conventional manufacturing method described above has the following drawbacks. Firstly, the prior art is extremely dependent on preheating of an oven in advance and oiling and anti-sticking of a baking basket, the coating and the baking basket are prevented from being adhered by means of manual intervention in the coating shaping period, and if the operation is improper or the timing is inaccurate, the coating is easy to fall off, and the complete appearance of the bread and the potato is seriously affected. Secondly, for medium-sized sweet potatoes, the baked crispy coating is crisp, the internal sweet potatoes are soft and glutinous, the requirement on the sharpness of a cutter is extremely high when the cutter is cut, if the cutter is slightly stressed, the internal sweet potatoes are easily deformed under pressure, the external coating is cracked and falls off, and the finished product selling phase is extremely poor and the customer experience is poor. Disclosure of Invention The invention mainly solves the technical problem of providing a method for making multi-flavor bread potatoes, which can solve the problems of easy adhesion and falling of a coating during baking and chipping of the coating and deformation of potato bodies during cutting of finished products in the prior art, and realizes the multi-flavor bread potato making which is simple to operate, high in yield and suitable for mass production. In order to solve the technical problems, the invention adopts a technical scheme that the method for making the multi-flavor bread sweet potatoes comprises the following steps: The pretreatment step comprises the steps of cleaning and peeling the sweet potatoes; A pre-cutting step, namely transversely cutting the pretreated sweet potatoes into a plurality of sections along the axial direction of the sweet potatoes, wherein the cutting depth is that the bottom is kept 0.3-1.2 cm and the sweet potatoes are not cut off, so that the sweet potatoes are in a multi-section structure with the bottoms connected; coating the sweet potato surface after the pre-cutting step with a coating, and making part of the sweet potato surface permeate into the cutting gaps; The baking step comprises the steps of placing the sweet potatoes coated with the coating on a non-stick baking net, and feeding the sweet potatoes into a hot air circulation oven to sequentially perform the following three stages: the first stage, baking for 4-10 min at 200-240 deg.c to form hard shell on the surface of the coating; the second stage is to bake for 35-45 minutes at 150-170 ℃ to cure the sweet potato; and a third stage, baking at 120-140 ℃ for 12-18 minutes to make the crust crisp. Preferably, in the pre-cutting step, the thickness of each sweet potato segment is 1.5-3 cm. Preferably, in the pre-cutting step, the thickness of each sweet potato segment is 2-2.5 cm, and the connection thickness reserved at the bottom is 0.5-1 cm. Preferably, in the baking step, the first stage is baked at 210-230 ℃ for 6-9 minutes, the second stage is baked at 155-165 ℃ for 38-42 minutes, and the third stage is baked at 125-135 ℃ for 14-16 minutes. Preferably, in the baking step, the first stage is baked at 220 ℃ for 8 minutes, the second stage is baked at 160 ℃ for 40 minutes, and the third stage is baked at 130 ℃ for 15 minutes. Preferably, in the coating step, the thickness of t