About crispy sweet potato dry processing
2018-04-27 16:00:43
1. Raw material selection and treatment: Use fresh sweet potato without insects, large blocks, smooth surface and easy to clean, preferably use white sweet potato as raw material for processing. The selected sweet potato is washed with clean water and other impurities on the surface, then peeled and cut into strips.
2. Cooking and drying: Put the sweet potatoes after cutting into the cooking pot, and steam them until 7-8 to mature. Use drying or drying methods. Dry until the dried potato is hard and the sound produced by the shake is crisp until it is easy to grasp the heat during operation.
3. Soaking: Soak the sweet potatoes for 45-60 minutes with a 60-degree diluted liquor.
The soaking process is controlled by the basic foaming and is basically soaked in the cross section, but the center is not dry.
4. Wind drying: After soaking properly, drain the water and spread it in a cool, naturally ventilated environment. Let it dry for 10-16 hours until the dried water is absorbed by the dried tuber and the alcohol diffuses evenly.
5. Frying: When frying, vegetable oil is first refined to give off oily flavor. The dried sweet potatoes are then put into the oil, fried until the sweet potatoes dry out of the oil surface, and immediately remove and drain the attached vegetable oil.
6. Rejection of oil: Centrifuging the oil with an oil thrower for about 1 minute to make the oil on the surface of the sweet potato dry off.
7. Cooling, packaging: After cooling, immediately bagging, vacuum sealing is the finished product. The finished crispy dried crispy potato soft texture slag, no alcohol taste, no potato flavor, no odor, no impurities, no char phenomenon; taste mellow, pure aroma, long aftertaste; Penghua 2-3 times.
2. Cooking and drying: Put the sweet potatoes after cutting into the cooking pot, and steam them until 7-8 to mature. Use drying or drying methods. Dry until the dried potato is hard and the sound produced by the shake is crisp until it is easy to grasp the heat during operation.
3. Soaking: Soak the sweet potatoes for 45-60 minutes with a 60-degree diluted liquor.
The soaking process is controlled by the basic foaming and is basically soaked in the cross section, but the center is not dry.
4. Wind drying: After soaking properly, drain the water and spread it in a cool, naturally ventilated environment. Let it dry for 10-16 hours until the dried water is absorbed by the dried tuber and the alcohol diffuses evenly.
5. Frying: When frying, vegetable oil is first refined to give off oily flavor. The dried sweet potatoes are then put into the oil, fried until the sweet potatoes dry out of the oil surface, and immediately remove and drain the attached vegetable oil.
6. Rejection of oil: Centrifuging the oil with an oil thrower for about 1 minute to make the oil on the surface of the sweet potato dry off.
7. Cooling, packaging: After cooling, immediately bagging, vacuum sealing is the finished product. The finished crispy dried crispy potato soft texture slag, no alcohol taste, no potato flavor, no odor, no impurities, no char phenomenon; taste mellow, pure aroma, long aftertaste; Penghua 2-3 times.