What are the effects of sweet potato dates? Processing technology of sweet potato jujube
Sweet potato jujube is a common food made from sweet potato processed in the north. It contains a lot of sugar, protein, various vitamins and minerals, carotene and vitamin C, and anti-cancer substances that inhibit the growth of cancer cells. One of the best foods. Today, Xiaobian will briefly talk about the processing technology of sweet potato jujube, as follows.
First, the process
Raw material selection→cleaning→cooking→peeling→cutting and drying→plastic antiseptic→packaging.
Second, the process operation points
1, raw material selection
(1) Selecting a sweet potato having a large size, a high sugar content, a starch content, and a small amount of water as a raw material.
(2) After harvesting the sweet potato, store it for a period of time, saccharify it, increase the sweetness, and then remove the bad potato pieces with black spot, pests and rot, because the sweet potato will reduce the quality and yield of the sweet potato jujube.
2, cleaning
The sweet potato vine handle is removed, and then the water is cleaned several times, especially the soil at the crack must be cleaned so as not to affect the quality of the finished product.
3, cooking
Put the cleaned sweet potato in the steamer and cook it. The potato pieces should be steamed and steamed so that there is no white heart inside, but do not cook too much, otherwise the cutting is difficult to carry out.
4, peeled
Spread the cooked potato pieces on the mat to cool, then peel the bamboo knife, peel off the skin, and continue to cool until it is cool.
5, diced drying
(1) Lightly cut the cool potato pieces into 5-6 cm long, 3-4 cm wide and 2-3 cm thick pieces with a bamboo knife or a stainless steel knife, and then put them into a 60-70 degree baking. Bake in the room.
(2) The baking process should be gently flipped until the moisture of the potato pieces is reduced to 35%.
(3) Potato chips can also be exposed to sunlight.
6, plastic antiseptic
After drying and drying, the potato pieces which are soft inside and have a water content of about 35% are rounded with a wooden board or a shaping machine, and then dried again according to the above method. When the water content is 2%, the food red is uniformly sprayed once. Coloring, and then continue to dry. When the water content drops to about 20%, preservative preservative potassium sorbate or sodium benzoate (do not exceed 1%) is used for antisepsis and mildew treatment, and finally dried.
7, packaging
The shape of the anti-corrosion sweet potato jujube is uniform, the skin is red and yellow, transparent and shiny, and the outer dry is soft and slightly elastic. After passing the inspection, it can be put into the bag, packed, and placed in a ventilated and dry place.
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