Sweet potato deep processing benefits are good

First, crispy pot bread 1. Prepare the raw materials. Select 10 parts of sweet potatoes with fresh and high dry matter content, cut off the rhizome and rinse with water. Choose 1 portion of sticky rice, soak and rinse for 30 minutes, drain. Then put the sweet potato and glutinous rice in the pot, add water and steam over high heat. Then pour the crushed ripe sweet potatoes and glutinous rice into a bucket while it is hot and quickly mash them into a mud paste with a big stick. At the same time, add a small amount of sugar water to increase sweetness and flavor.

two。 Muddy. Take the dry cloth sheet and spread it flat in the sun, press it with heavy objects around, then slowly pour the mashed mud paste on the cloth sheet, and quickly apply it evenly with the kind of mud tile plastering, the thinner the better. Then sprinkle a layer of sesame seeds on the paste.

3. Dry. Lift the cloth sheet and put the two corners gently on the bamboo pole to dry in a cool place to prevent exposure and cracking. Then spread the dried sheet potato skin upside down on the sunscreen, soak the cloth sheet with a wet towel, quickly peel off the potato skin piece by piece, dry or dry to prevent mildew, and then cut it into various shapes of 3.3-6.6 cm square.

4. Fried. Deep-fry the dried potato skins in 140160 ℃ rapeseed oil for 5 minutes until the surface of the potato skins is yellowing and not scorched. Drain the oil to make the finished product.

Second, sweet jujube with flavor

1. Prepare the raw materials. Red or yellow sweet potato varieties with high sugar content, less starch and more moisture were selected as raw materials and placed for 15-20 days after harvesting and planing to make the starch saccharified.

two。 Steam and cut into pieces. Remove the head and tail of the sweet potato, wash it, steam it in the cage, peel the skin out of the cage to cool, and then cut it into small pieces that are 6cm long and 2-3cm thick.

3. Baked. Put the chopped potato pieces in the sun or bake in the oven, and gently turn them when baking, be careful not to damage the original shape. Bake until the water content of the potato is about 35%.

4. Plastic surgery. The sun-baked sweet potato is processed into an oval, and then baked to a moisture content of about 20%, that is, a sweet potato sweet jujube. Its finished product has beautiful appearance and unique flavor, and has been exported to Southeast Asian countries.

Potato-flavored tofu

Sweet potato tofu has the characteristics of light taste, white color and high nutritional value. The processing method: first wash and soak the soybean in water for 15 hours (the soaking time in winter is about 24 hours), crush the soaked soybean into mud with a small amount of water while adding a small amount of water, and then stir it in the human cylinder. Filter and remove the dregs of the resulting soybean juice, and mix about 700 grams of paste sweet potato starch in every 7 liters of soybean milk. Then pour the iron pot and boil, keep the temperature at about 100℃, gently stir for 1 minute, then add 50g 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 the water out of the box, cut into pieces of appropriate size, and cool to get sweet potato tofu.

IV. Sweet potato and bean paste

1. Raw material formula. 45 kg of sweet potato, 15 kg of black beans, 20 kg of sugar, 1.5 kg of vegetable oil, 0.2 kg of caramel pigment, enough water.

(2) the main points of processing. ① raw and auxiliary materials treatment. Select fresh or winter stored high-quality sweet potatoes and high-quality black beans, wash with clean water, soak the black beans in warm water for 3-4 hours; dissolve and filter the granulated sugar with pure water to form 75% sugar solution; and dissolve caramel pigment with appropriate amount of water, add vegetable oil and stir evenly to form an emulsion.

② is fried and boiled. Put the processed sweet potatoes in a frying pan and heat them with steam until they are cooked without a hard heart. Put the black beans in a sandwich pan and cook them with steam until they are soft and rotten. In the process of cooking, sweet potatoes and black beans should be prevented from burning.

③ is mixed to make mud. The ripe sweet potato is cooled and peeled by hand, twisted into pieces with a knife or other tool, then mixed with cooked black beans in a certain proportion, and crushed into mud with a beater or mill.

④ provisioning. Put the mud in the mixing bucket, add the treated accessories, stir mechanically until the color is uniform, and heat to 80 ℃ at the same time.

⑤ bagging, sterilization, cooling. The semi-finished product is packed in a cooking bag with a specification of 500g or 250g per bag, vacuum exhaust and heat sealing, high pressure sterilization for 45 minutes and cooling to 45 ℃ is the finished product.

5. Multi-flavored potato cake

1. Raw material formula. 1 kg of sweet potato, 1 kg of potato, 0.8 kg of soybeans, 0.6 kg of corn starch, 0.5 kg of pork, 0.4 kg of eggs, 20 grams of monosodium glutamate, 30 grams of salt, 68 grams of sweet baking powder.

two。 Pretreatment of raw materials. Sweet potatoes and potatoes are peeled and steamed, mashed into mashed potatoes by a crusher, and eggs are stirred into egg paste by an egg beater for about 2 minutes. The pork is ground and steamed; the soybeans are fried and then crushed and sifted through 40 mesh.

3. Mix and stir. Mix mashed potatoes and meat stuffing after cooling, stir well with human egg liquid; mix soybean powder, corn starch, salt, monosodium glutamate and sweet bubble powder. Then mix the above two items and adjust the dry humidity of the mixture to facilitate the forming of the billet.

4. Billet. The billet thickness is controlled at 4-5 mm. The shape of the specification is generally oval or rectangular. The weight is 50 grams.

5. Dry. Put it in a thermostat, control between 65-70 ℃, dry for 25 minutes, and the moisture content after drying is controlled at about 10%.

6. Fried. Using edible palm tung oil as frying oil, the oil temperature is controlled between 170180 ℃ and the frying time is about 30 seconds, until the surface of the potato cake is golden and the inside is crisp. After frying, it is naturally cooled to less than 38 ℃, and the finished product is packaged.