Process flow: raw material acceptance-soaking-cleaning-disinfection-peeling-dicing-precooking-repairing-sorting-sugar water-canning-exhausting (or pumping)-sealing-inspection-sterilization-cooling-product.

Production method:

Acceptance of raw materials: sweet potatoes with tender and full meat (light yellow or white), moderate maturity, no mildew, no insect pests and no mechanical damage are selected.

Soaking: after the raw materials enter the workshop, soak them in clear water 1~2 hours.

Cleaning: Brush the soaked sweet potato to remove sediment and inclusions.

Disinfection: soak the cleaned potato pieces in 0. 1~0. 15% potassium permanganate solution for 5~7 minutes. Rinse with clean water for 2~3 times after disinfection until the water turns red.

Peeling: Clean the sweet potato skin with a peeling knife. Immediately after peeling, it should be put into 1~ 1.5% salt water for color protection (0. 1% citric acid is added to the salt water).

Dicing: First, cut off the crude fiber at both ends of the sweet potato, cut it into 6-8 cm sections horizontally, and cut it into long potato pieces with a length of 6-8 cm and a width of 1- 1.5 cm longitudinally. The shape of the insufficient part is not limited, only fragments with a size of about 3~5 cm can be used.

Pre-cooking: pre-cooking with 0. 1~0.2% citric acid and 0. 1~0. 15% calcium chloride solution, the ratio of sweet potato pieces to pre-cooking liquid is 1: 1.2, and the boiling time is 2~3 minutes. After cooking, immediately cool with water.

Repair: clean up the residual skin and spots with a knife and keep the surface smooth.

Classification: canning according to the size and color of potato pieces.

Sugar water: the concentration of sugar water is 34~36% by refraction method. 0.3~0.4% citric acid and 0.2~0.3% calcium chloride should be added to the sugar water to improve the flavor and hardness of the product. Boil the sugar water and filter for later use.

Canning: canning according to the size and color of potato pieces.