MySheen

Sweet potato sauce

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Raw material formula:-sweet potato 50kg, water 50L, sugar 65kg, pectin 800g, citric acid 300g, essence 100ml, alum 100g. 2. Processing points 1. Material selection: sweet potato blocks with high sugar content, low starch content, fine fiber and uniform size are 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.

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

 
0