Sweet potato is rich in nutrition, sweet and delicious, and can be processed into various foods in addition to direct consumption. The establishment of a processing industry in the countryside, with abundant raw materials and low prices, is the gateway to getting rich.
First, sweet potato jam The selected fresh sweet potato diced into a slurry, poured into the pot and heated to 60 ~ 70 °C, incubated for 20 minutes, continue to heat up to 70 °C, gradually obtained concentrated slurry. The contaminated slurry was filtered off the waste residue and the fruity flavor was added. Sweeteners or add a small amount of water solubles and pectin to increase its nutritional content. Continue to heat to 80 °C, gradually concentrated into a paste, to be cooled into a canned bottle sealed or frozen in bulk.
Second, sweet potato fans
1. Pick potatoes. Choose a sweet potato with a smooth surface, no pests, no green heads, and a moderate size.
2. Wash, put the selected sweet potato into the basket and put it in the water, wash off the dirt and impurities, and cut both ends of the sweet potato.
3. Crush. Washed sweet potatoes should be crushed in time. Use 195 type 12 horsepower diesel engine driven 380 or 440 type powder machine, while adding water, hit the finer the better, in order to increase the powder rate.
4. filter. It is filtered with a 0.7~1.5 meter sizing cloth and filtered twice. The initial solution is slightly diluted, and the second is more concentrated. After the filtrate enters the tank for 2 days, the water in the tank is depleted, and 1/3 of the original water is added for stirring. The filtrate is then filtered and the filtrate enters the sedimentation tank.
5. Exposure: When the pool is completely clarified, the water is drained, and the surface oil is taken out. The lower starch is taken out into a meal and exposed on the drying sun. When the water in the meal has evaporated in half, the meal is cut into several portions. The drying area is located in a leeward place to prevent dust contamination.
6. Beat the paste. 500 grams of starch plus 100 grams of alum, mixed with cold water 2500 to 3000 grams, placed in pots. Put the pot in the pot and boil, stirring constantly, and the maturity can reach 89%. The paste is made into 20 kg of starch noodles.
7. Leakage wire. Prepare 2 pots (model 8), 2 cold water tanks, and 48 medium-size colanders. When the wire is drained, the paste should be mixed well and warm water must be added while the temperature is 50°C. When the starch group leaves the hand, grab a bunch (handle), a little natural drop, such as constantly falling, you can drain wire. When the wire is drained, a pot of boiling water must be prepared to drain the wire when the water in the pot boils. When the sink sinks into the water, it can be panned. After a cold water tank cools down, it is bundled by hand into the wooden stick and cooled by another cold water tank until it is loose. Then put it in the room and let it dry out.
8. Sun silk. Bring the fans to the leeward side of the sun, dried and packaged after the finished product.
Third, the cooked sweet potato slices cooked sweet potato slices pale yellow color, toughness, chewing, strong natural flavor, sweet and clear, fragrant, resistant to storage, processing is simple.
(I) Cutting board for processing equipment, stainless steel cutters, cylinders or pots, pans (iron pans, aluminum pans), drying objects (tank stalks, stencils, foils, or bamboo blinds), sash covers (sacks, bedding, straw drapes) ).
(II) Process selection→rinsing→cooking→soaking and peeling→slicing and drying→aluminous cream→inspection→packing (3) Production method
1. Choice of materials. White peony root, large head, block shape, especially insects, hard wounds and dark spots, high sugar content, sweet potato with less starch. Small red clam varieties should not be used.
2. rinsing. Pour the selected potato block into a large vat or a large bowl, wash it 2 to 3 times with clean water, wash the soil, and remove the fibrous roots.
3. Cook. Put the sweet potato block into the pot and add water. When it was cooked until 89, the fire was small until cooked and not boiled. If it is cooked soft or boiled, it is not easy to process.
4. Soak and peel. Place the cooked sweet potato in a cold water tank or basin to soak and cool. Remove all the peeled potatoes by hand and do not damage the sweet potato meat.
5. Slice drying. The cooked, peeled sweet potatoes were cut into 1 cm thick slices on the cutting board. (The thickness should be uniform, not uneven thickness). Will be chopped cooked potato chips placed on a straw foil, lotus root foil or bamboo curtain drying, turning 2 or 3 times a day, can not be poured by rain, to prevent moldy deterioration, but also pay attention to sand prevention. Until drying to moisture (water content 16% to 18%), feel tough.
6. Arsenic Place the dried potato chips in a clean room or a warm cellar. Cover the arsenal with a clean bedding or straw curtain. When the white surface of the cooked sweet potato chips appears on the surface, it is a finished product.
7. Quality inspection. 1Quality standards: Outstanding, smooth surface, peeled clean, light yellowish flesh, no white heart, moderate softness and hardness, toughness, cleanliness, no mildew, no odor, no impurities. 2 specifications: uniform appearance, no fragments, debris, the length of not less than 7 cm, a width of not less than 4 cm, a thickness of 0.6 to 0.7 cm, moderate moisture (feel tough).
8. package. According to the needs of sales, it can be filled into non-toxic plastic bags of different sizes, and then put into cartons for sealing. It should be protected against moisture and dried during storage.
First, sweet potato jam The selected fresh sweet potato diced into a slurry, poured into the pot and heated to 60 ~ 70 °C, incubated for 20 minutes, continue to heat up to 70 °C, gradually obtained concentrated slurry. The contaminated slurry was filtered off the waste residue and the fruity flavor was added. Sweeteners or add a small amount of water solubles and pectin to increase its nutritional content. Continue to heat to 80 °C, gradually concentrated into a paste, to be cooled into a canned bottle sealed or frozen in bulk.
Second, sweet potato fans
1. Pick potatoes. Choose a sweet potato with a smooth surface, no pests, no green heads, and a moderate size.
2. Wash, put the selected sweet potato into the basket and put it in the water, wash off the dirt and impurities, and cut both ends of the sweet potato.
3. Crush. Washed sweet potatoes should be crushed in time. Use 195 type 12 horsepower diesel engine driven 380 or 440 type powder machine, while adding water, hit the finer the better, in order to increase the powder rate.
4. filter. It is filtered with a 0.7~1.5 meter sizing cloth and filtered twice. The initial solution is slightly diluted, and the second is more concentrated. After the filtrate enters the tank for 2 days, the water in the tank is depleted, and 1/3 of the original water is added for stirring. The filtrate is then filtered and the filtrate enters the sedimentation tank.
5. Exposure: When the pool is completely clarified, the water is drained, and the surface oil is taken out. The lower starch is taken out into a meal and exposed on the drying sun. When the water in the meal has evaporated in half, the meal is cut into several portions. The drying area is located in a leeward place to prevent dust contamination.
6. Beat the paste. 500 grams of starch plus 100 grams of alum, mixed with cold water 2500 to 3000 grams, placed in pots. Put the pot in the pot and boil, stirring constantly, and the maturity can reach 89%. The paste is made into 20 kg of starch noodles.
7. Leakage wire. Prepare 2 pots (model 8), 2 cold water tanks, and 48 medium-size colanders. When the wire is drained, the paste should be mixed well and warm water must be added while the temperature is 50°C. When the starch group leaves the hand, grab a bunch (handle), a little natural drop, such as constantly falling, you can drain wire. When the wire is drained, a pot of boiling water must be prepared to drain the wire when the water in the pot boils. When the sink sinks into the water, it can be panned. After a cold water tank cools down, it is bundled by hand into the wooden stick and cooled by another cold water tank until it is loose. Then put it in the room and let it dry out.
8. Sun silk. Bring the fans to the leeward side of the sun, dried and packaged after the finished product.
Third, the cooked sweet potato slices cooked sweet potato slices pale yellow color, toughness, chewing, strong natural flavor, sweet and clear, fragrant, resistant to storage, processing is simple.
(I) Cutting board for processing equipment, stainless steel cutters, cylinders or pots, pans (iron pans, aluminum pans), drying objects (tank stalks, stencils, foils, or bamboo blinds), sash covers (sacks, bedding, straw drapes) ).
(II) Process selection→rinsing→cooking→soaking and peeling→slicing and drying→aluminous cream→inspection→packing (3) Production method
1. Choice of materials. White peony root, large head, block shape, especially insects, hard wounds and dark spots, high sugar content, sweet potato with less starch. Small red clam varieties should not be used.
2. rinsing. Pour the selected potato block into a large vat or a large bowl, wash it 2 to 3 times with clean water, wash the soil, and remove the fibrous roots.
3. Cook. Put the sweet potato block into the pot and add water. When it was cooked until 89, the fire was small until cooked and not boiled. If it is cooked soft or boiled, it is not easy to process.
4. Soak and peel. Place the cooked sweet potato in a cold water tank or basin to soak and cool. Remove all the peeled potatoes by hand and do not damage the sweet potato meat.
5. Slice drying. The cooked, peeled sweet potatoes were cut into 1 cm thick slices on the cutting board. (The thickness should be uniform, not uneven thickness). Will be chopped cooked potato chips placed on a straw foil, lotus root foil or bamboo curtain drying, turning 2 or 3 times a day, can not be poured by rain, to prevent moldy deterioration, but also pay attention to sand prevention. Until drying to moisture (water content 16% to 18%), feel tough.
6. Arsenic Place the dried potato chips in a clean room or a warm cellar. Cover the arsenal with a clean bedding or straw curtain. When the white surface of the cooked sweet potato chips appears on the surface, it is a finished product.
7. Quality inspection. 1Quality standards: Outstanding, smooth surface, peeled clean, light yellowish flesh, no white heart, moderate softness and hardness, toughness, cleanliness, no mildew, no odor, no impurities. 2 specifications: uniform appearance, no fragments, debris, the length of not less than 7 cm, a width of not less than 4 cm, a thickness of 0.6 to 0.7 cm, moderate moisture (feel tough).
8. package. According to the needs of sales, it can be filled into non-toxic plastic bags of different sizes, and then put into cartons for sealing. It should be protected against moisture and dried during storage.
Forage Grass,Medicago Sativa,White Clover,Perennial Ryegrass
Chengdu Lv Mu Tian Xia Agricultural Technology Co. LTD , http://www.cdlmtx.com