Sweet potato sauce
1. Raw material formula:
-Sweet potato 50kg, water 50L, sugar 65kg, pectin 800g, citric acid 300g, essence 100ml, alum 100g.
2. Key points of processing
1. Material selection: sweet potato with high sugar content, low starch content, fine fiber and uniform size is selected.
2. Peeling and cutting: the selected sweet potato is washed with clean water in the cleaning pool, and then the skin of the sweet potato is removed by artificial peeling or lye peeling. Cut the peeled red book into small pieces with a stainless steel knife and soak it in clean water to prevent browning.
3. Grinding: small potato pieces are ground together with water with colloid, and the amount of water is as small as possible, in case it is not easy to concentrate. The suitable amount of water is 1:1 with the ratio of sweet potato to sweet potato.
4. Concentration: heat the slurry in a vacuum concentrator to 71 ℃ ~ 82 ℃, keep it for 20 minutes, and then continue to heat up to 88 ℃ to get the concentrated slurry gradually. The concentrated liquid is filtered out by screen, sucrose, pectin, alum and citric acid are added, and then heated to 99 ℃ ~ 100 ℃, gradually concentrated to paste, so that the solid content reaches more than 68%. Finally, fruit flavor is added, and attention should be paid to continuous mixing to prevent scorching.
5. Canning: put the above paste while it is hot
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Hoarding technology of sweet potato
1. Harvest at the right time and select seed potatoes. The harvest of sweet potatoes in our region is usually in late October, that is, around Frosts Descent. The harvest begins when the local temperature reaches 15 ℃ and ends at 2 ℃. Choose sunny morning harvest, easy to wet, when entering the cellar, choose disease-free, injured, frozen, flooded potato into the cellar. 2. Pit treatment. Whether it is a new cellar or an old cellar, it will be sterilized and disinfected. The cellar wall can be sprayed with lime water or carbendazim 500 times solution, or sealed fumigation can be carried out with 1% copper sulfate solution or 50 times formaldehyde solution. 3. Medicine
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Processing of Sweet Potato and Black Bean "Bean paste"
First, raw material formula. 45 kg of sweet potato, 15 kg of black beans, 20 kg of sugar, 1.5 kg of vegetable oil, 0.2 kg of caramel pigment, enough water. 2. Processing points 1. Treatment of raw and auxiliary materials: sweet potatoes that are fresh or stored in winter are required to be mildew-free, non-deteriorating, pest-free, sprouting-free, remove both ends, wash sediment and set aside; black beans are required to be free of mildew, moth and sand, rinse with clean water and soak in warm water for 3-4 hours; dissolve and filter sugar in pure water to form 75% sugar solution; another amount of water
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