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Sweet potato jujube processing technology
1, product characteristics: sweet potato dateless, sweet, resistant to storage and transportation. 2. Process flow: saccharification of the choice of ingredients, steaming of the caged potatoes, peeling and drying of the peelings, cutting and exposing, shaping into plastics, and grading packaging. 3, the production of points: the choice of materials saccharification: the harvested potato pieces removed disease, rotten, mold blocks and large rips chunks, stored for a period of time to make it saccharification, increase the sweetness. Cage steamed potatoes: The saccharified potato pieces are washed with water and steamed in a steamer. Be careful to steam until the potato block is cooked and not rotten. There is no white heart inside. Peel the skin dry: Steam the cooked potato pieces and spread them on a clean seat to cool them, then peel them off. Be careful not to damage potato meat or crush potato chips. After peeling, continue to air dry until it is airy. Cutting and exposing: Use a knife or dicing machine to cut the block into 5-6 cm long, 2-3 cm thick rectangular blocks, exposed to the sun, or baking in a drying room. Take care to turn it gently to make it even and dry until the moisture content drops to 35%. Into the mold reshaping: put the dried or dried sweet potato block into the wooden shaper, squeeze into an elliptical shape, and then exposure or baking, when the water content drops to 25%, the above uniform fine Spray food red, so that the potato block coloring, continue drying or baking after spraying, when the moisture content dropped to 20%, spray the right amount of 0.9% sorbic acid preservative. After drying, serve as sweet potato jujube. Graded packaging: pick the same size of the head, red inside the skin, outside the dry soft, bright color, translucent, slightly flexible sweet potato date as a first date, carry bag sealing. The rest is defective.