Processing of sweet potato crisp cake

First, beat the fresh sweet potatoes to peel and wash, beat them with a beater or chop them up and grind them into a delicate slurry with a stone mill.

Second, filter according to the ratio of 1 kg sweet potato pulp and 1 kg fresh water, put the sweet potato pulp water in a large tank, add clarified lime water and mix well. The amount of lime is 0.5% or 1% of the weight of fresh sweet potatoes. The potato pulp water was filtered and dregs removed with a filter cloth.

Third, the precipitation will let the filtered potato pulp water stand for 12 hours for 24 hours. The crude sweet potato starch was obtained by removing yellow water and size water.

4. Dry the sweet potato starch block and dry it in a 60 ℃ ~ 80 ℃ dryer or sun-dry it.

Fifth, steam the sweet potato dry starch into a long tube-shaped powder ball with a diameter of 4 centimeters and 5 centimeters, and steam it in a steamer for 40 minutes for 60 minutes.

6. Slice the steamed dough with an appropriate amount of food pigment, add carmine or amaranth, and then spread it in a dustpan and dry it into very thin slices without sticking to the knife.

Deep-fry the dried sweet potato chips in a pan of boiling oil until they are expanded and crispy, then remove.

8. According to the proportion of 0.7 ~ 0.8 kg sugar per kilogram of fried potato chips, the sugar is dissolved in a small amount of water and boiled until the sugar solution is dropped into cold water to form "beads". Stop heating. Pour the sugar solution evenly over the potato chips while it is hot. The potato chips are then dried in a 60 ℃ oven or dried in the sun to become the finished product.