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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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Production Method and Food Processing Technology of Green Beans in Tomato Sauce
Production Method 1. Material selection: Grade the green beans into large and small sizes using a grader, and remove moldy, insect-damaged, dry-scarred, mottled, and off-colored beans. 2. Soaking: Soak in clean water for 16-24 hours (water-to-bean ratio of 2:1), changing the water to prevent sprouting and spoilage. The soaking time depends on air temperature, judged by thorough saturation. 3. Pre-cooking: Treat with 0.05% sodium hydroxide solution (solution-to-bean ratio of 1.5-2:1) at 99-100°C for 20-30 minutes (judged by
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