Low sugar preserved sweet potato

1, raw material selection: according to the variety, sweet potato varieties are divided into sweet taste and starch, and the color of potato skin and meat is varied, such as red, white, yellow, purple, gray and so on. Sweet potato varieties with high starch content and low moisture should be selected for processing preserved potato, especially sweet potato with fresh, smooth, full, moth-free and rotten skin, and yellow or red meat is the best.

2. Cleaning and peeling: rinse the selected potato pieces with clean water, peel off the potato with a stainless steel knife, and cut into 5 cm thick potato chips. In order to prevent the potato pieces from discoloration, in the process of peeling and slicing, the peeled raw materials must be placed in 1% 1.5% salt solution or 0.1% 0.5% citric acid solution for color protection. In order to improve the boiling resistance of the raw materials after slicing, the potato chips should be quickly placed in 0.2%-0.3% calcium chloride solution of the same weight, add 0.15% potassium sorbate, soak for about 10 hours, rinse with tap water, and drain the surface water to set aside.

3. Sugar and vacuum treatment: first prepare 45%-50% sugar solution (the sugar solution weighs 55%-60% of potato chips), boil, add potato chips, spices, citric acid, etc., then boil, and maintain for 5-8 minutes, cook potato chips, wait for the temperature to drop to about 50%, pour it into the filter, and pump under 60~66.7kpa vacuum for 30 minutes for 40 minutes. Then pour the potato chips together with the sugar solution into a jar or non-iron container for 24 hours.

4. Baking: first take out the sugar solution that rinses the potato chips with warm water and drain them, place the potato chips that drain the sugar solution evenly on the baking plate, send them into the drying room, bake at 50 ℃ ~ 60 ℃ for about 5 hours, then heat up to 65 ℃ for 8 hours, change the baking pan, so that the products are dried evenly, then bake to 75 ℃ until the preserved potatoes are not sticky, soft and tough, and the water content is 18% 20%. In the baking process, in order to facilitate the drying of the product, ventilation and moisture drainage should be carried out in time, generally 2 or 3 times in the drying process, each time about 15 minutes.

5, softening, refurbishing, packaging: put preserved potato into 24 ℃ indoor softening for 72 hours, remove unqualified products such as boiled, dry shrinkage and serious browning, renovate preserved potato, and then weigh and package it as finished product according to its size and color.