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, evenly drizzle the sugar liquid over the fried sweet potato slices. Dry in a 60°C oven or sun-dry, then seal and store in food bags.

2. Sweet potato shrimp chips. To 1 kg sweet potato starch, add 170 g dried shrimp juice, 15 g monosodium glutamate, 10 g alum, 10 g baking soda, and 20 g refined salt, mix well, add 3-4 times the amount of warm water and stir evenly, then knead into round strips on a wooden board. The strips should be even in thickness, about 5 cm in diameter. Arrange the kneaded strips in a steamer and steam until cooked, take them out, and place them on a wooden board to cool and air-dry. Cut into thin slices about 1 mm thick, sun-dry, and pack in food-grade plastic bags. They can be eaten or sold after frying in oil.

3. Sweet potato sugar. Wash @#@245@#@, soak for 1 day, then wrap in gauze and place beside a pot to sprout. When the malt just turns green, sun-dry and crush for later use. For every 50 kg of fresh sweet potatoes, 250 g of dried malt is needed. Wash the sweet potatoes and put them in a pot. When the sweet potatoes are thoroughly cooked, stop the fire and mash the potato pieces. Add cold water to make a thin paste, mix in the crushed malt in proportion, put it in the pot and heat (the fire should not be too strong), and ferment for 10 hours. When clear water appears at the edge of the pot, stir and turn 2-3 times so the starch decomposes fully. Wrap in mosquito netting and filter. Pour the filtered sugar water into a pot and heat to boil, stirring while boiling. As the water evaporates, gradually reduce the heat. Before the water is almost completely evaporated, stop using open flame, and when the sweet potato sugar is lifted with chopsticks and forms threads, extinguish the fire completely. The boiled sweet potato sugar is ready to eat. When making the finished product, cool the sweet potato sugar to 35°C, add a little cooked sesame and orange peel powder, and mix well. Pull the sugar into strips, place one end on a clean wooden post, and thread the other end with a round stick, pulling it back and forth with both hands until it changes from yellow to white. This sugar is called block sugar. Put the sugar cooled to 35°C into a winnowing basket containing cooked bean flour or cooked rice flour, and pull and stretch it with doubled loops until it gradually becomes thin strips; when it becomes fine threads, it is bean-thread sugar. Heat 25 g cooking oil in a pot, then add 1.5 kg sweet potato sugar and 1.5 kg puffed rice, mix in cooked sesame and orange peel powder, and stir well. Take it out, place it on a clean wooden board, and press it into long strips with both hands using a wooden board. Cut into small pieces with a knife to make puffed rice candy.

4. Sweet potato threads. Wash sweet potatoes, slice, and sun-dry. Grind 50% dried sweet potato slices and 50% rice into powder, pour into a basin, and add an appropriate amount of coagulants such as white alum and calcium chloride. Mix well at a ratio of 11 kg-13.5 kg water per 50 kg powder. The moisture level of the powder mixture should be such that it can be formed into a ball by hand but breaks apart when dropped on the ground. Put 3.5 kg-5 kg of the powder mixture into the hopper of a rice noodle machine and preheat repeatedly. When the temperature inside the machine rises to 60°C and the powder mixture changes color and is cooked, install the rice noodle sieve and continue adding material. The powder mixture is extruded through the sieve after high-temperature self-cooking to become noodles. Cool the noodles promptly to avoid sticking together. The thickness of the powder sieve is determined according to requirements. Cut off the cooked noodles and arrange them evenly on bamboo poles. After they cool slightly, cover them with cloth for fermentation. After the noodles "sweat" on their own, separate the stuck noodles and air-dry them in a cool, shady place. Cut them short according to specifications and pack them in plastic bags.