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Detailed Introduction to Traditional Deep-Processing Techniques for Sweet Potato
Sweet potato is grown on a fairly large scale in all parts of our country, and its annual output is very considerable. Because it contains large amounts of polysaccharides and mucin that the human body needs, it can boost human immunity, prevent arteriosclerosis and treat diabetes, and so it is deeply loved by people. But in daily life people often take sweet potatoes straight to the market to sell, which is both inconvenient to transport and low in price. If sweet potatoes are processed into food products for sale, their added value can be greatly increased and better economic returns obtained. 1. Sweet potato chips: Using fresh sweet potato slices as the raw material, through anti-browning and anti-discoloration treatment,
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Deep processing of sweet potatoes brings good returns, giving farmers a new way to increase their income
I. Crispy rice crust 1. Raw material preparation. Select 10 parts of fresh sweet potatoes with a high dry matter content, cut off the roots and stems, and wash them with water. Separately select 1 part of highly sticky glutinous rice, soak it in water and wash it for 30 minutes, then drain off the water. Next, put the sweet potatoes and glutinous rice into separate pots, add water, and steam them thoroughly over high heat for later use. Then put the mashed cooked sweet potatoes and glutinous rice, while still hot, into a bucket, and quickly pound them with a thick stick into a paste. At the same time add a small amount of white sugar water to increase sweetness and flavor. 2. Spreading the paste. Take a clean cloth sheet and spread it flat on a sun-drying mat,
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