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, coating with an egg batter, brushing with an oil film and microwave heating, you can obtain sweet potato chips with excellent color, aroma and taste and no greasy feeling.

2. Candied sweet potato

Wash the sweet potatoes, peel them and cut them into strips, then immerse them in water or sugar solution for color protection, and harden them with calcium chloride. To make the sugar solution penetrate fully into the candied sweet potato, a three-stage simmering process is used, then they are drained and dried.

3. Sweet potato jam

Peel and wash the selected sweet potatoes, cut them into small thin slices and grind them into a slurry with water, then pour into a pot and heat at 112°C-130°C for 20 minutes, then continue heating to 137°C to obtain a concentrated slurry. Filter this concentrated slurry through fine gauze, add an appropriate amount of sugar and other auxiliary seasoning agents or water-soluble protein, and continue heating and concentrating until it becomes a paste.

4. Sweet potato shrimp chips

Using 70%-100% refined white sweet potato starch as the main material, place the kneaded dough blank into a pressure cooker and steam it for 35 minutes so that the starch fully gelatinizes, increasing the binding force between the blank pieces, then cool it rapidly below 0°C so that it is not sticky to the hand and can be cut into slices. Cut the blank into thin slices less than two millimeters thick, then dry them at 50°C for at least 6 hours so that the moisture content of the slices reaches about 10%, and fry them in oil at 190°C for 20 seconds to obtain a finished product that puffs up and becomes larger, crisp and sweet.

5. Sweet potato steamed sponge cake

Take 5 kg of sweet potato flour and mix it evenly with 760 grams of wheat flour, 750 grams of white sugar, 19 grams of baking soda and an appropriate amount of warm boiled water. After fermentation, spread it in a steamer and steam it thoroughly over high heat. Remove from the heat and cool to a warm temperature, spread some sesame oil on the surface, sprinkle on some shredded green and red peel and sesame seeds, and cut into pieces to eat.