Processing method of sweet potato tofu
Sweet potato tofu: sweet potato tofu has the characteristics of light taste, white color and high nutritional value. its processing method is to wash the soybean and soak it in water for 15 hours (about 24 hours in winter). Use the grinder to crush the soaked soybeans into a mud shape while adding a small amount of water, then add to the jar to stir, filter the resulting soybean juice to remove the dregs, pour it into an iron pot and boil, keep the temperature at about 100℃, and mix about 700g of paste sweet potato starch in every 7 liters of soymilk. Stir gently for 1 minute, then add 50 grams of coagulant. At this time, the protein of soybeans and sweet potatoes will gradually agglomerate and precipitate, place for a moment, pour into the box with filter cloth, press out the water, move out of the box, cut into pieces of appropriate size, and cool to get sweet potato tofu.
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Processing of sweet potato vermicelli
Vermicelli is mainly made of mung bean, pea, broad bean, sweet potato and other starch as raw materials, of which mung bean is the best. However, sweet potato is the main starch crop, which has a wide range of raw materials, low price, high starch content, good taste after cooking, and simple process for producing vermicelli, so it has always been popular. 1. Raw material treatment, → crushing, → filtering, → drying, → beating, → filament leakage, → cooling, → drying, → drying. 2. Production method (1) selection of potato. The surface is smooth and free from diseases and insect pests.
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High demand for sweet potato starch and high efficiency in timely processing
Sweet potato starch plays a more and more important role in people's daily diet. At present, potato chemical products have become the main raw materials of lactic acid, citric acid, disposable tableware and degraded agricultural plastic film and other chemical products. It is understood that the current price of refined sweet potato starch is nearly 10% higher than that of last year, and the reason for this price trend is undoubtedly the gap between supply and demand of sweet potato starch. Relevant data show that at present, the demand for sweet potato starch in the domestic market alone is more than 1 million tons, while the production is far less than this number.
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