-
Processing Methods and Technical Key Points for Sweet Potato Chips
1. Process flow: raw material selection -- cleaning -- slicing -- color protection -- dehydration -- vacuum frying -- de-oiling -- cooling -- packaging 2. Operating key points: (1) Raw material selection: select fresh, plump, firm-fleshed oval sweet potatoes that are free from mold, rot, pests, diseases and mechanical damage. (2) Cleaning: first soak the sweet potatoes in clean water for 1-2 hours, then remove the sand, mud and debris from the tubers by hand or with a washing machine, then remove the skin layer of the sweet potatoes with a stainless steel knife and quickly immerse them in clean water. (3) Slicing and color protection
-
How to select and store sweet potato seed tubers? These methods you need to master
1. Timely harvest: If sweet potatoes are harvested too early, the yield is lower; if harvested too late, they are prone to frost damage, which affects storage. Therefore, it is generally best to begin harvesting when the temperature is around 18°C, and finish harvesting when the temperature is above 10°C (that is, before the frost-kill period). 2. Carefully select tubers: When harvesting and selecting good sweet potato varieties, you must dig and cut carefully to avoid wounds. In order to produce more sprouts, strong sprouts and lower costs, tubers weighing 150-200 g should be selected as seed. The selected tubers must be disease-free, free from flood damage, and also have the typical characteristics of the variety. At harvest,
-
How to Make Sweet Potato Fruit Leather: Methods and Tips
Fruit leather is sweet and tangy, whets the appetite, and is a delicious food suitable for all ages. Making fruit leather from sweet potatoes requires abundant raw materials, is simple to make, and costs little, so ordinary households can produce it. The making method is described below: 1. Material selection: Choose large sweet potato tubers with few fibers and rinse them clean with water. Peel them, remove both ends, trim off scars and impurities, and cut into appropriate pieces. 2. Softening: Immediately put the cut sweet potato pieces into boiling water and boil for 20 minutes (depending on whether the pieces have softened), with a ratio of sweet potato pieces to water of 1:1.5.
-
Processing Methods and Technical Key Points for Making MSG from Sweet Potato
The chemical name of MSG is monosodium glutamate, also called sodium glutamate. It is a high-grade seasoning that can both improve cooking flavor and promote appetite and aid digestion. MSG can be produced from sweet potato starch, and the production cost is low. 1. Process flow: preparation of starch hydrolysis sugar -- fermentation -- glutamic acid extraction, neutralization and decolorization -- concentration and crystallization -- drying and sieving -- finished product 2. Key points of process operation: (1) Preparation of starch hydrolysis sugar: add water to sweet potato starch to make a starch slurry with a concentration of 16 Baume,
-
Methods and Key Technical Points for Making Alcohol from Sweet Potato
Alcohol, also called ethanol, is an important chemical raw material. It can be used to make various organic reagents and solvents, and is also a raw material for making dyes, coatings, medicines, spices, synthetic materials, detergents, and more. 1. Process flow: making koji - making yeast starter - cooking and gelatinization - saccharification and fermentation - distillation 2. Key points of process operation: ① Making koji: The saccharifying agent used in this process is mostly cultured on a solid medium. Add 5%-10% rice husk or fine rice bran to wheat bran as the medium, and culture Aspergillus niger or Aspergillus flavus as the saccharifying agent,
-
Processing Methods and Technical Key Points for Sweet Potato Yogurt
Sweet Potato Yogurt: 1. Preparation of sweet potato pulp: Take fresh, plump sweet potatoes that are free from mold, disease, and mechanical damage, wash them clean, boil them at 95-100°C for 3-5 minutes, and blend them into a pulp for later use. 2. Formula: sweet potato pulp 40%, fresh milk 60%, sucrose 6%, inoculum 4%, compound stabilizer 0.3% (agar : xanthan gum : monoglyceride = 0.2% : 0.5% : 0.05%). 3. Blending, homogenization, sterilization, cooling: Add appropriate amounts of milk, sugar, and compound stabilizer according to the formula requirements, and use a homogenizer
-
Processing Methods and Technical Key Points for Sweet Potato Crispy Cakes
1. Pulping: Peel and wash fresh sweet potatoes, then pulp them with a pulping machine or chop them and grind them into a fine slurry with a stone mill. 2. Filtering: At a ratio of 1 kg sweet potato slurry to 1 kg clean water, place the sweet potato slurry water in a large vat, add clarified limewater, and mix well. The amount of lime used is 0.5%-1% of the weight of the fresh sweet potatoes. Filter the sweet potato slurry water through filter cloth to remove residue. 3. Settling: Let the filtered sweet potato slurry water stand for 12-24 hours. Remove the yellow water and slurry water to obtain crude sweet potato starch. 4. Drying: Take out the sweet potato starch blocks and place them at 60°C-
-
Key Technical Points and Detailed Methods for Cellar Storage of Sweet Potatoes
1. Timely harvest and careful selection of seed potatoes. In our area, sweet potatoes are generally harvested in late October, around the time of Frost's Descent. Harvesting begins when the soil temperature reaches 15°C and is completed at 2°C. Harvest on a sunny morning to facilitate moisture reduction, and when putting them into the cellar, select potato tubers free from disease, injury, freezing or flooding damage. 2. Cellar treatment. Whether new or old, all cellars must be sterilized and disinfected. Lime water or a 500-fold solution of carbendazim may be sprayed on the cellar walls, or a 1% copper sulfate solution or 50-fold formaldehyde solution may be used for sealed fumigation. 3. Chemical
-
Detailed Explanation of the Processing Methods and Technical Points of Candied Sweet Potato
1. Raw and auxiliary materials: fresh sweet potatoes, white granulated sugar, maltose, citric acid, sodium sulfite, edible gelatin, quicklime, etc. 2. Process flow: sweet potatoes -- cleaning -- peeling -- cutting -- color protection -- hardening -- blanching -- gelatin dipping -- sugar boiling -- sugar soaking -- drying -- packaging -- finished product 3. Key points of process operation: ① Cleaning: select fresh potatoes that are firm in texture, free from wounds, pollution, and rot, and round in shape, and wash off the soil with a machine or by hand. ② Peeling: remove the potato skin with a peeling machine or by hand. Remove about 1
-
Symptoms, Identification, and Control Methods of Leek Anthracnose
Anthracnose is an important disease of leek, widely distributed and commonly occurring. It usually occurs very mildly, with no obvious impact on production; only in individual plots or when there is more rain during the growing period does the disease become severe, with 100% of plants infected, and some leaves dying from the disease, significantly affecting yield and quality. [Symptoms] This disease mainly infects leaves and leaf sheaths. Initially, small white spots appear on the surface of leaves or leaf sheaths, which later develop into nearly oval to long spindle-shaped or irregular white necrotic dead spots, with a distinct boundary between diseased and healthy tissue. Finally, black
条件筛选