Processing technology of 4 kinds of sweet potato products

1. Sweet potato pastry. Add proper amount of sweet potato starch to adjust the humidity, rub it into a long tube-shaped powder ball with a diameter of 4cm and put it into a steamer and steam for 40 minutes for 60 minutes. Smear the cooled cooked powder ball evenly with amaranth and other pigments, spread it in a dustpan, cut it into slices until it doesn't stick to the knife, and then dry. Deep-fry the dried potato chips in a frying pan until they expand and crisp. According to the proportion of 0.7 kg ~ 0.8 kg sugar per kilogram of fried potato chips, dissolve the sugar in a small amount of water and boil until the sugar drops into cold water to form beads. Pour the sugar evenly over the potato chips while it is hot. Dry or sun dry in a 60 ℃ oven and store in a food bag sealed package.

two。 Sweet potato Prawn Crackers. 1 kilogram of sweet potato starch, 170 grams of shrimp skin juice, 15 grams of monosodium glutamate, 10 grams of alum, 10 grams of baking soda, 20 grams of refined salt, mix well, add 3 to 4 times warm water and rub into round strips on a wooden table. The sliver is uniform in thickness and about 5 cm in diameter. Steam the strips in a steamer, remove them, and place them on a wooden table to cool and dry. Cut into thin slices about 1 mm thick, dry and pack in food plastic bags. It can be eaten or fried before sale.

3. Sweet potato candy. Wash the malt, wrap it with gauze and put it on the edge of the pot after soaking for 1 day. Dry and crush the malt when it is fresh. 250 grams of dry malt are needed for every 50 kilograms of fresh potatoes. Wash the sweet potatoes into the pot, cease fire when the sweet potatoes are ripe, and mash the potatoes. Add cold water to make a thin paste, mix the crushed malt in proportion, heat it in a pot (not too high) and ferment for 10 hours. Turn and mix for 2 times when there is water on the side of the pot to make the starch decompose fully. Wrap and filter with a mosquito net. Pour the filtered sugar water into the pot, heat and boil, and stir while boiling. As the water evaporates, the firepower decreases gradually. Stop using the open fire before the moisture is nearly evaporated, and turn off the fire completely when you stir up the shredded potato sugar with chopsticks. Boiled potato sugar can be eaten. When processing the finished product, cool the sugar to 35 ℃, add a little ripe sesame and orange peel powder and mix well. Pull the sugar into strips, put one end on a clean stake, and pull your hands back and forth with a round stick on the other, until it changes from yellow to white. This sugar is called a piece of candy. Put the sugar cooled to 35 ℃ into a dustpan filled with cooked bean powder or cooked rice flour, and double the loop to pull it into thin strips; when it becomes shredded, it is shredded beans. Heat 25 grams of cooking oil in a pan, then add 1.5 kilograms of potato sugar and 1.5 kilograms of fried rice, stir in cooked sesame and orange peel powder and mix well. Take out and put your hands on the clean plank and press the plank to grow the bar. Cut it into small pieces with a knife, that is, candy into rice flowers.

4. Shredded sweet potatoes. Wash the sweet potatoes and slice them to dry. 50% dried sweet potato slices, 50% rice powdered and poured into the basin, adding appropriate amount of alum, calcium chloride and other coagulants. Mix well with 11 kg ~ 13.5 kg water for every 50 kg of powder. The humidity of the powder can be kneaded by the hand, and it will disperse as soon as it falls to the ground. Put 3.5kg ~ 5kg powder into the hopper of the rice flour machine and preheat it repeatedly. When the temperature in the machine rises to 60 ℃, when the powder changes color and matures, install the rice noodle sieve and continue to add the material. The powder is extruded and sifted at high temperature to become vermicelli. Fans cool down in time to avoid sticking together. The thickness of the powder screen depends on the requirements. Cut off the cooked vermicelli and place them evenly on the bamboo pole. cover the cloth to ferment when it is slightly cold. After the fans themselves "sweat", dissolve the adherent fans and leave them in a cool place to dry. Cut it short according to specifications and pack it in plastic bags.