Sweet potato date has the characteristics of rich nutrition, soft sweetness, and frosty crystal on the surface. It has unique flavor and is well sold at home and abroad. Shanting District, Zaozhuang City, Shandong Province has taken full advantage of the main producing areas of sweet potatoes, and engaged in the processing of sweet potato dates to become a new way for mountain people to become rich. The processing technology points are as follows: First, the process: the choice of materials → saccharification → caged steamed potatoes → peeled stalls dry → cut into the sun exposure → into plastic surgery → grade packaging. 2. Saccharification of raw materials: Put the selected sweet potato into the cellar for about half a month until the sweet potato starch is saccharified. 4, peeled and spread dry: First steamed potatoes block spread in a clean seat on the air cooling, and then gently peeled the peel, take care not to damage the potato meat or pounded potato chips. After peeling, continue to air dry until it is airy. 6, into the plastic surgery: the drying or drying of dried potato pieces placed on a wooden shaper, forced into an elliptical shape, and then exposure or baking, when the water content dropped to 20%, the appropriate concentration of spray It is a 0.9% potassium sorbate preservative and dried to serve as sweet potato jujube. Sodium Erythorbate Fcc Grade,Sodium Erythorbate Powder,Sodium Erythorbate Food Additive,Food Grade Sodium Erythorbate SHANDONG BAISHENG BIOTECHNOLOGY COM , https://www.baishengbioproducts.com
Second, the production of points
1, the choice of materials: the general choice of red heart or yellow heart, high sugar content, starch, water content in the summer planted sweet potato varieties for raw materials, no pests, no spots.
3, the basket of steamed potatoes: The saccharification of the tubers go head to tail, washed with water, steamed into the steamer. Pay attention to steaming until the potato block is cooked and not rotten. When there is no hard heart, the fire is stopped.
5. Cutting and exposing: Cut the chips into 5-6 cm long and 2-3 cm thick rectangular blocks with a knife or a dicing machine. You can also use a squeezer (a wooden frame, copper wire, copper wire) The spacing is adjusted according to the requirements, generally 0.5-1 cm wide. Sweet potatoes are cut into 0.5-1 cm thick long pieces. The potato pieces are then exposed to sunlight and baked in a drying room. Take care to turn it gently to make it even and dry until the moisture content drops to 35%.
7, grading and packing: The sweet potato is brewed and graded, and the hard white heart and diseased melon pieces and corners are singled out, and the shape and size are basically the same, the skin is red and yellow, the outer skin is soft, and the color and luster are bright. Translucent, slightly flexible sweet potato jujube as a first-grade jujube, bagging, sealing, packaging sales.