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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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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 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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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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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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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
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Introduction to the high-starch processing-type sweet potato variety Yushu Wang
The new high-starch "Yushu Wang" sweet potato variety has red skin and white flesh, shows starch when cut open, short and thick stems and vines, strong stem and leaf growth, many branches at the base, concentrated tuber formation, and a high rate of large tubers. A single plant can form 4 to 8 tubers. Spring sweet potatoes contain up to 37% starch, with a drying rate of 48%. The yield of spring sweet potatoes can reach 6000 to 9000 kg per mu, and the highest yield in small demonstration plots can reach more than 10000 kg. It is easy to manage, does not require turning the vines, and is tolerant of fertilizer, drought, and poor soil; it has strong resistance to rot disease, high sprouting ability, wide adaptability, and is easy to store. It is an ideal variety for processing, and
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Processing Method for Low-Sugar Sweet Potato Preserves
1. Raw material selection: Sweet potato varieties are classified into many types, such as those with good sweetness and those with high starch content, and the colors of the skin and flesh vary widely, such as red, white, yellow, purple, gray, etc. For processing sweet potato preserves, varieties with high starch content and low moisture should be selected, especially fresh, smooth, plump sweet potato tubers free of insect damage and rotten skin, with yellow-fleshed or red-fleshed varieties being preferred. 2. Washing and peeling: Rinse the selected tubers clean with water, peel off the skin with a stainless steel knife, and cut into 5 cm thick slices. To
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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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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,
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