Processing sweet potato tofu
Method: Wash the soybeans first and soak them in water for 15 hours (soaking time in winter is about 24 hours). Add a small amount of water to the crusher while smashing the soaked soybeans into a slurry. Then add the agitated tank, filter the resulting bean juice to the residue, pour it into an iron pot and boil it. The temperature is maintained at about 100 degrees Celsius at every 7 degrees Celsius. The soymilk in the liter was mixed with about 700 g of the paste-like sweet potato starch previously ground with a pulverizer. After gently stirring for 1 minute, 50 g of a coagulant was added. At this time, the proteins of soybeans and sweet potatoes will gradually precipitate out in agglomerate, put in a moment, pour into the box with filter cloth, press out the water, move out of the box, cut into pieces of appropriate size, and then cool to get sweet potato tofu .
Sweet Potato Sweet Date Processing
1. Preparation of raw materials: Use sweet potato varieties with high sugar content, low starch content, and high moisture content as raw materials for red heart or yellow heart. After harvesting, first place 15 to 20 days to make starch saccharification.
2. steamed hot cuts: the sweet potato to the head and tail, washed, cage steam cooked, peeled off after leaving the cage cool, and then cut into 5 to 6 cm long, 2 to 3 cm thick pieces.
3. Roasting: Put the chopped sweet potato pieces in the sun or bake it in the oven, and gently turn it during baking (bake), taking care not to damage the original shape. Bake until the moisture content of the potato block is about 35 percent.
4. Plastic: The baked sweet potato chips are processed into an oval shape and baked until the moisture content is about 20%. The finished product has beautiful appearance and unique flavor. Now it has been exported to Southeast Asian countries.
Processing sweet potato yoghurt
1. Preparation of Sweet Potato Syrup Take fresh sweet potato, mildew-free lesions, and sweet potato without mechanical damage. Boil for 3 to 5 minutes at 95 to 100 degrees Celsius. Beat and spare.
2. Formula: 40 percent sweet potato syrup, 60 percent fresh milk, 6 percent sucrose, 4 percent inoculum, 0.3 percent compound stabilizer (agar is 100 0.2% to 0.5% compared to 0.05%).
3. Mixing, homogenizing, sterilizing, cooling: Add appropriate amount of milk, sugar and compound stabilizer according to the formula, homogenize twice at 25Mpa with a homogenizer, sterilize at 90 degrees Celsius for 15 minutes, and then quickly cool to 40 degrees Celsius.
4. Inoculation, pre-fermentation, post-fermentation inoculation of bacilli and coccus: (1 to 1) of the mixed strains were fermented at 40 percent for 6 hours and then placed in an environment of 0 to 5 degrees Celsius for 16 hours for post-fermentation. A solidified yoghurt with sweet potato flavor and milky flavor, delicate texture, and rich nutrition.
Processing Crispy Sweet Potato Oil Cake
The sweet potato was steamed, peeled and roasted to stir it into a mashed potato. Then, the amount of 1 kg of dry flour was added to the 1 kg of dried flour and the amount of water was mixed. The frying process is the same as that of the common fried cake, but adding water in an appropriate amount can make the dough soft and similar to the ordinary fried dough. When licking the cake, add some oil to prevent sticking.
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