Sweet potato, also known as sweet potato, sweet potato, red peony, hawthorn and so on. Sweet potato not only has high nutritional value, but also has high medicinal value. In recent years, the nutrition and health effects and medicinal values ​​of sweet potatoes have become more and more important in the world. In many developed countries, even the consumption of sweet potato heat has been formed. In order to help everyone understand and understand the sweet potato food, Professor Qin Wen from Sichuan Agricultural University is invited to give an introduction on relevant knowledge—
At present, sweet potato foods mainly include vermicelli and vermicelli; candied fruits such as Liancheng red sweet potato and sweet potato candied fruit; small food products such as crispy potato chips and fried sweet potato chips; pastries such as sweet potato dessert and potato paste; Gummies, sugar; beverages such as sweet potato milk. Here are some processing methods for sweet potato products.
The sweet potato crunch product is characterized by its special sweet potato flavor, crisp and no residue, sweet and delicious. The raw material formula is glutinous rice 20 kilograms, fresh sweet potato 12 kilograms, vegetable oil 10 kilograms, white sugar 12.5 kilograms, caramel 7.5 kilograms, cooked peanut 4 kilograms, cooked sesame 1.5 kilograms. The specific operating points are as follows:
1. Raw material treatment: soak the glutinous rice for 12 hours, drain it and grind it into powder. Sweet potato steamed on the pot, peeled and cut into small pieces or smashed.
2. Mixing: Mix the sweet potato and glutinous rice flour into a container and compact them. Cut them into small pieces of 4–5 cm squares and steam them for 20–25 minutes until steamed.
3. Kneading: Place the clinker hot and put it in the mortar until it is kneaded evenly (prepared with a layer of vegetable oil in order to prevent adhesion), and remove it until there is no spot on the sweet potato lump. .
4. Cut wire and dry: Cut the blank into pieces of 6-7 cm square, cut into pieces of 3-4 cm, and finally cut into 6-7 cm silk, and dry it.
5, frying: oil temperature 170-180 °C, the potato chips into a yellowish surface, when the hand can be broken immediately when the pot.
6, sugar: sugar, sugar, add a small amount of water to melt after heating the filter, and then pot to the 128-130 °C.
7. Syrup: Pour in fried potato chips and cooked peanuts in a good syrup and mix well.
8. Forming: The well-mixed material is poured into the wooden frame of the case board, pressed, flattened, and finally cut into squares with a knife. The length and width of the wooden frame are 50 cm and 2.5 cm high. When the wooden frame is used, a layer of cooked oil is applied on the inner side of the wooden frame, and a layer of cooked sesame is spread on the case to prevent adhesion.
At present, sweet potato foods mainly include vermicelli and vermicelli; candied fruits such as Liancheng red sweet potato and sweet potato candied fruit; small food products such as crispy potato chips and fried sweet potato chips; pastries such as sweet potato dessert and potato paste; Gummies, sugar; beverages such as sweet potato milk. Here are some processing methods for sweet potato products.
The sweet potato crunch product is characterized by its special sweet potato flavor, crisp and no residue, sweet and delicious. The raw material formula is glutinous rice 20 kilograms, fresh sweet potato 12 kilograms, vegetable oil 10 kilograms, white sugar 12.5 kilograms, caramel 7.5 kilograms, cooked peanut 4 kilograms, cooked sesame 1.5 kilograms. The specific operating points are as follows:
1. Raw material treatment: soak the glutinous rice for 12 hours, drain it and grind it into powder. Sweet potato steamed on the pot, peeled and cut into small pieces or smashed.
2. Mixing: Mix the sweet potato and glutinous rice flour into a container and compact them. Cut them into small pieces of 4–5 cm squares and steam them for 20–25 minutes until steamed.
3. Kneading: Place the clinker hot and put it in the mortar until it is kneaded evenly (prepared with a layer of vegetable oil in order to prevent adhesion), and remove it until there is no spot on the sweet potato lump. .
4. Cut wire and dry: Cut the blank into pieces of 6-7 cm square, cut into pieces of 3-4 cm, and finally cut into 6-7 cm silk, and dry it.
5, frying: oil temperature 170-180 °C, the potato chips into a yellowish surface, when the hand can be broken immediately when the pot.
6, sugar: sugar, sugar, add a small amount of water to melt after heating the filter, and then pot to the 128-130 °C.
7. Syrup: Pour in fried potato chips and cooked peanuts in a good syrup and mix well.
8. Forming: The well-mixed material is poured into the wooden frame of the case board, pressed, flattened, and finally cut into squares with a knife. The length and width of the wooden frame are 50 cm and 2.5 cm high. When the wooden frame is used, a layer of cooked oil is applied on the inner side of the wooden frame, and a layer of cooked sesame is spread on the case to prevent adhesion.
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