Processing Techniques for "Golden" Sweet Potato Pods

First, raw materials and equipment, fresh sweet potatoes, white sugar, sugar cookers, ovens, plastic sealing machines, food packaging bags, hand-held sugar meter. Second, the process of cleaning → peeling → cut strips (pieces) → color protection (browning) → hardening → 1 candied sugar → 2 times candied → 3 times candied → concentrated → drain → drying → packaging 3, Operating points 1. Raw material selection. Choose sweet-smelling fresh, undamaged, mildew-infested sweet potatoes. 2. Clean, peel, cut. The selected raw materials were washed and peeled and cut one by one into 1.5 cm 1.5 cm 4 cm strips. 3. soak. The well-cut French fries will be soaked in clean water for 10 hours (hours). 4. Color protection. The chips were drained and put into 0.2% alum, 1.5% sodium chloride, soaked in an aqueous solution at a temperature of 75°C for 3 hours (hours), and then soaked in fresh water for 12 hours (hours). 5. Precooked hardened. After soaking the immersed coloring chips, drain them and put them in boiling water to cook. In order to prevent the soft rot of the sweet potato strips during the cooking process, the calcium chloride and calcium hydroxide liquids may be used for the hardening treatment, but the calcium chloride hardening treatment is better than the calcium hydroxide hardening self-care effects. 6. Candied. In order to make the sugar fully penetrate into the sweet potato mash, 3 times of cooking process is adopted. The initial concentration of the first candied cooking should be 30%. The precooked French fries were transferred to a sugar liquid pot and 50% white sugar solution, 1% citric acid, 5% honey, 5% carboxymethylcellulose, and potassium chloride, magnesium nitrate, sodium dihydrogen phosphate were added. Each 0.1% boiled for 15 minutes (minutes) and required a pH of 2 to 3. In addition, sulphur treatment with Na-SO2 takes place simultaneously during hardening and cooking. The main purposes are: to protect color and prevent the growth of microorganisms, to stop the fermentation of sugar at low concentrations; to promote the infiltration of sugar in candied fruit, and to increase the transparency of sweet potato paste. 7. Sugar stains. The soaked candies are soaked in the raw sugar solution for 10 hours (hours), which can make the fruit cake full, bright and transparent, and reduce water consumption. 8. drying. Remove the fries and drain the sugar. The dish is then placed in an oven and baked at 60°C for 10 hours (hours) until the fries do not stick to the surface. 9. Finish the packaging. The dried chips are finished and packed in plastic bags. Fourth, product quality requirements Quality sweet potato pods were strips or sheets, block shape, clean surface, no impurities. Golden and transparent color, no "back to sand" phenomenon. Sweet taste suitable, slightly sour, bite, no potato flavor or slightly potato flavor.