생고구마 당절임방법 및 그 가공식품
    4.
    发明公开
    생고구마 당절임방법 및 그 가공식품 有权
    甜菜及其制品的配方

    公开(公告)号:KR1020100100476A

    公开(公告)日:2010-09-15

    申请号:KR1020090019387

    申请日:2009-03-06

    CPC classification number: A23L19/105 A21D13/02 A23G3/48 A23L5/10

    Abstract: PURPOSE: A method for making sugar-preserved sweet potato by heating sweet potato with sugar syrup is provided to make novel processed products such as sweet jelly of sweet potato and sweet potato pound cake. CONSTITUTION: A method for making sugar-preserved sweet potato comprises: a step of cut raw sweet potato in 15mm×15mm×10mm of cube; a step of mixing white sugar and black sugar in a weight ratio of 1:1 and putting the mixed sugar to the cubed sweet potato and heating at boiling point; a step of drying in a microwave range or oven; a step of putting the dried sweet potato with sugar syrup and sealing. The sugar-preserved sweet potato is used manufacturing processed product such as sweet jelly, pound cake or sliced bread.

    Abstract translation: 目的:提供用糖浆加热甘薯制备保鲜甘薯的方法,制作新加工产品,如甘薯甜薯和甘薯蛋糕。 构成:制作保鲜甘薯的方法包括:在15mm×15mm×10mm立方体中切碎生甘薯的步骤; 将白糖和黑糖以1:1的重量比混合并将混合糖放入立方甘薯并在沸点加热的步骤; 在微波炉或烘箱中干燥的步骤; 将干甘薯放入糖浆和密封的步骤。 糖保鲜的红薯用于制造加工产品,如甜果冻,磅蛋糕或切片面包。

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