The core tips: raw materials and equipment: fresh sweet potato, white sugar, etc.; sugar pot, oven, plastic sealing machine, food packaging bag, hand-held sugar meter.
First, raw materials and equipment
Fresh sweet potatoes, white sugar, etc.; sugar cookers, ovens, plastic sealers, food packaging bags, hand-held sugar meter.
Second, the process
Washing → Peeling → Cutting (Sheet) → Color Protection (Brown) → Hardening → Once Candied → 2 Candied → 3 Candied → Concentrate → Drain → Dry → Packing
Third, the operating point
1. Raw material selection. Choose sweet-smelling fresh, undamaged, mildew-infested sweet potatoes.
2. Wash, 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 were soaked in clean water for 10 hours.
4. Color protection. Remove the chips and drain them. Add 0.2% alum, 1.5% sodium chloride, and soak in an aqueous solution at 75°C for 3 hours, then soak in clean water for 12 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-smelling of the sweet potato strips during the cooking process, calcium chloride and calcium hydroxide solutions may be used for the hardening treatment, but the calcium chloride hardening treatment is more effective than the calcium hydroxide hardening treatment.
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 requires a pH of 2 to 3.
In addition, sulphur is treated with sodium sulphate 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 collapse. Soak the candied fries in the original sugar solution for 10 hours to make the fruit tart full, bright and transparent, and reduce water consumption.
8. Drying. Remove the French fries and drain the sugar. The dishes are then placed in an oven and baked at 60°C for 10 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
The high-quality sweetpotato pods are strips or flaky, neat and tidy, with clean surfaces and no impurities. Golden color and transparent, no "back to sand" phenomenon. Sweet taste suitable, slightly sour, bite, no potato flavor or slightly potato flavor.
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