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How Is Sweet Potato Processed? A Detailed Guide to 4 Sweet Potato Product Processing Techniques
1. Sweet potato crisp cakes. Add an appropriate amount of clean water to sweet potato starch to moisten it, knead it into long cylindrical dough pieces 4-5 cm in diameter, and place them in a steamer to steam for 40-60 minutes. Coat the surface of the cooled cooked dough pieces evenly with a coloring such as amaranth red, spread them out in a winnowing basket, and air-dry until they no longer stick to a knife, then cut into slices and dry again. Put the dried sweet potato slices into an oil pot and fry until they expand and become crisp, then remove from the pot. At a ratio of 0.7 kg-0.8 kg white sugar per 1 kg of fried sweet potato slices, dissolve the white sugar in a small amount of clean water and boil until the sugar liquid forms beads when dropped into cold water, then stop heating. While hot, pour the sugar
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A Detailed Guide to the Extraction and Processing Methods of Sweet Potato Starch
Sweet potatoes can be divided into two types: fresh sweet potatoes and dried sweet potatoes. Starch production from fresh sweet potatoes generally belongs to rural manual production, while sweet potato starch factories mostly use dried sweet potatoes as the starch raw material, so it belongs to industrial production. 1. Starch production from fresh sweet potatoes has the following process flow: raw material selection - washing - crushing - grinding and filtering - slurry blending - skimming the vat and settling the vat - skimming the slurry - removing the starch - drying. The production process is as follows: (1) Raw material selection: Because sweet potato varieties differ, their quality and starch content also differ. Even for the same variety, in different producing areas,
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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 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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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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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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What are the difficulties in processing sweet potato vermicelli?
I. Reasons for the dull gray color of vermicelli: Sweet potatoes are pulped, separated, and settled to obtain starch, commonly called crude starch. Crude starch contains impurities, phenolic substances, and many pigments, and is grayish-white. The phenolic substances in it oxidize and brown very easily, so the finished vermicelli is bound to turn black. Solution: refine the starch. Method: add 2 to 3 times the amount of water to the crude starch, stir, add an appropriate amount of sweet potato starch decolorizing agent, and after about 20 minutes, filter through a 120-mesh nylon screen. After the filtrate settles for 4 to 6 hours, remove the upper clear water, then add water and stir
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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
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Detailed Processing Method for Sweet Potato and Black Bean Paste
I. Raw Material Formula. Sweet potato 45 kg, black beans 15 kg, white granulated sugar 20 kg, vegetable oil 1.5 kg, caramel coloring 0.2 kg, sufficient water. II. Processing Key Points 1. Treatment of Raw and Auxiliary Materials: Select fresh or winter-stored sweet potatoes, requiring no mildew or rot, no deterioration, no pests or diseases, and no sprouts. Remove both ends, wash clean of sand and set aside; black beans should be free of mold, borers, and sand grains. After washing with clean water, soak in warm water for 3-4 hours; dissolve sugar in purified water and filter to make a 75% sugar solution; separately dissolve caramel coloring in an appropriate amount of water, add vegetable oil and stir evenly into an emulsion, set aside.
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Detailed Explanation of Processing Methods and Making Techniques for Flavored Dried Fish
Using fish such as rays, white eels, and sea catfish, which inherently have an off-odor, as raw materials, a dried fish product is made that has advantages including good appearance, little fishy odor, resistance to mold, good storability, good surface color after heating and preparation, and a strong fish aroma. The production method involves taking fish meat with the head, internal organs, etc. removed and seasoning it by methods such as immersion in a 0.1-0.5% (by weight) xylose aqueous solution (or a mixed seasoning liquid containing 0.1-0.5% xylose). Then it is sun-dried or hot-air dried at 60°C or below to make the dried product.
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