Processing of Sweet Potato and Black Bean "Bean paste"

1. Raw material formula. Sweet potato 45 kg, black bean 15 kg, white granulated sugar 20 kg, vegetable oil 1.5 kg, caramel pigment 0.2 kg, sufficient water.

II. Main points of processing

1. Raw material treatment: choose fresh or winter storage sweet potato, no mildew, no deterioration, no pests, no buds, remove both ends, clean sediment for later use; black beans require no mildew, no moths, no sand, wash with clean water, soak in warm water for 3-4 hours; dissolve granulated sugar in purified water and filter to prepare 75% sugar solution; dissolve caramel pigment in appropriate amount of water, add vegetable oil and stir evenly into emulsion for later use.

2. decocting and boiling: put the treated sweet potato into the decocting pot, heat it with steam until cooked, without hard core; put the black bean into the interlayer pot and heat it with steam until it is fully soft. During cooking, sweet potato and black bean should be prevented from burning.

3. Mixing and puree making: The cured sweet potato is cooled and peeled by hand, ground into pieces with a knife or other tool, then mixed with cooked black beans in a certain proportion, and crushed into puree with a beater or mill.

4. Blending: Put the slurry into the blending barrel, add the processed auxiliary materials, mechanically stir until the color is uniform, and heat to 80℃ at the same time.

5, bagging, sterilization, cooling: semi-finished products with filling machine into cooking bags, specifications for each bag 500 grams or 250 grams, vacuum exhaust after heat sealing, with 196kPa pressure of high-pressure water sterilization for 45 minutes, cooling to 45℃ is the finished product.