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Sweet potato starch is in high demand in the market, and timely processing yields high returns.
Sweet potato starch occupies an increasingly important position in people's daily diet. Potato-based chemical products have now become the main raw materials for chemical products such as lactic acid, citric acid, disposable tableware and degradable agricultural mulch film. It is understood that the current price of refined white potato starch has risen by nearly 10% compared with last year, and the reason for this price trend is undoubtedly the supply-demand gap for 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 volume is far less than this number.
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Processing Method and Detailed Production Steps of Sweet Potato Tofu
Sweet Potato Tofu: Sweet potato tofu has the characteristics of a mild taste, white color and high nutritional value. Its processing method: first wash the soybeans and soak them in water for 15 hours (the soaking time in winter is about 24 hours). Using a grinder, add a small amount of water while grinding the soaked soybeans into a slurry, then add it to a vat and stir, filter the resulting soy milk to remove the residue, pour it into an iron pot and boil it, keeping the temperature at about 100°C, and mix about 700 grams of pasty sweet potato starch previously ground with a grinder into every 7 liters of soy milk liquid. Stir gently for 1 minute, then add
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Processing Methods and Technical Key Points for Sweet Potato Vermicelli
Vermicelli is mainly processed from starches such as mung bean, pea, broad bean, and sweet potato, among which mung bean is the best. However, sweet potato is a major starch crop, with widely available raw materials, low price, and high starch content; the vermicelli has a good taste after cooking, and the production process for vermicelli is simple, so it has always been popular among people. 1. Process flow: raw material handling -> crushing -> filtering -> sun-drying -> making paste -> extruding noodles -> cooling -> sun-drying -> finished product. 2. Production method (1) Selecting tubers. Select sweet potatoes with smooth surfaces, no pest or disease damage
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Harvesting, Processing Methods and Technical Key Points of Turtle Shell
Turtle shell, also called turtle plastron, is the dried ventral shell of the turtle, a reptile of the turtle family. This product has the functions of nourishing yin and subduing yang, tonifying the kidney and strengthening the kidney, and nourishing blood and supplementing the heart. It is used for conditions such as yin deficiency with tidal fever, night sweats, convulsions due to yin damage in the late stage of febrile disease, soreness and weakness of the waist and knees, abnormal uterine bleeding, and hemorrhoids with fistula. Turtles are produced in most areas of China, with more in Jiangsu, Zhejiang, Guangxi, Anhui, Hubei, and Henan. In the wild, this animal mostly lives in groups in rivers, marshes, lakes, and ponds, and can be caught throughout the year. For a captured turtle, use a sharp knife to cut and scoop from the tail to the head, then from the other side of the head, cut and scoop
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Detailed Explanation of Mutton Processing Methods and Operating Steps
Cured Mutton: Remove the fat membrane and tendons from the mutton, and cut into long strips along the grain of the meat. Ingredients per 100 kg of mutton: 5 kg salt, 1 kg each of white granulated sugar and baijiu (white liquor), 0.3 kg Sichuan pepper, and 100 g five-spice powder. Evenly spread the well-mixed ingredients over the surface of the meat strips, place in a vat and cure for 3 to 4 days, turning the contents once midway. After removing from the vat, wash off the auxiliary ingredients with clean water, thread with string and hang to air-dry, or place in a drying room and dry until hard and firm to obtain the finished product. Rolled Mutton: Select a meat sheep weighing about 20 kg, slaughter it, skin it, remove the head, hooves and
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How is honeysuckle processed? A detailed explanation of processing methods
The processing of honeysuckle includes rough processing and fine processing (deep processing), etc. Here we focus on rough processing. (1) Sulfur fumigation: After removing branches, leaves and impurities from the harvested honeysuckle, it can be fumigated. For a small amount of flowers, small wooden cabinets, water vats, rice steaming baskets, etc. can be used for fumigation; for a large amount of flowers (over 200 jin), a sulfur fumigation pool can be built for fumigation. Two to three layers can be set up inside the pool, with each layer 40 cm apart, and bamboo mats laid on them. Then spread the honeysuckle on the bamboo mats (be careful not to press the honeysuckle tightly), and each layer should have two ventilation holes. Each layer should be covered with burlap
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A Detailed Guide to the Harvesting, Processing and Storage of Scorpion
Scorpion, also called quanchong, is the dried whole body of the East Asian scorpion of the family Buthidae. 1 Harvesting The time for catching wild scorpions is generally from after they emerge from hibernation to before they enter it. Every year in mid-to-late April, that is, around "Grain Rain". At this time the scorpions have just emerged from hibernation, their bodies are plump and thick, there is no food in their abdomens, and there are few impurities; after processing the quality is good and the weight is high, and they are usually called "spring scorpions". Therefore, Shandong often takes the purchase of "spring scorpions" as the main season. At this time the scorpions have just emerged from hibernation and are not active, and the green grass has just sprouted, so the scorpions are easy to find and easy to catch."
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Processing Methods and Technical Key Points of Golden Thread Candied Jujubes
The jujube is a fruit cultivated relatively early in China, and it has high nutritional value. Golden thread candied jujube is a traditional product among Beijing-style preserved fruits, named for the many thread-like stripes on the product. The processing technique is as follows: 1. Material selection: choose varieties with large fruit shape, small pits and thin skin. 2. Scoring: after grading, wash the fresh jujubes with clean water, drain them, and use a needle row or a scoring knife, or machinery, to score 50-100 longitudinal cuts on the fresh jujubes (depending on the size of the jujube fruit), with a depth not exceeding half of the fruit. The score spacing
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Detailed Explanation of Key Processing Techniques for Low-Sugar Candied Jujubes
①Production process flow: raw material selection → grading → washing → slitting → sugar boiling → soaking → baking → shaping → drying → grading → packaging. ②Key process points: Raw material selection: choose varieties such as Yuanling jujube (Ziziphus jujuba 'Yuanling') with large fruit, small pit, loose flesh and thin skin; harvest at the "crisp-ripe stage" is preferable; remove insect-damaged and rotten jujubes. Grading: divide into three grades - large, medium and small - and process separately. Slitting: use a row of needles to slit lengthwise, with a line spacing of about 1 mm. Just cut through the skin; the slits should be neat and extend as far as possible to both ends. To prevent browning, after slitting immediately
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Processing Technology and Production Methods for Pear Preserves
1. Selection and Processing of Raw Materials Raw materials with large fruit shape, small core, relatively high acidity, and no significant browning are better for boiling-resistant varieties. Generally, harvest when the fruit is ripe and relatively firm, grade by size and maturity, and remove insect-damaged, diseased, and rotten fruit. Peel, cut in half, remove the core, then soak in a mixed solution containing 0.1% calcium chloride (or 1.5% lime solution) and 0.2%-0.3% sodium sulfite for hardening and sulfur treatment for 10-15 hours. Firm-fleshed fruits are only soaked in sulfur, without hardening treatment.
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