Sweet potato leaves need to be blanched.
Sweet potato leaves contain oxalic acid, eaten directly taste astringent, need to blanch to remove part of the oxalic acid component, so that the taste is better, but also can make the color of sweet potato leaves more green, increase appetite. When blanching, you need to pay attention to the sweet potato leaves should be blanched first, and then placed in cold water to cool, to maintain the tender green color and taste.
Usually sweet potato leaves need to be blanched after picking and the outer skin on the stalks removed, which can be stir-fried or made into coleslaw for consumption. The blanching time should not be too long, so as not to affect the taste.
Sweet potato leaves in the nutrient content is relatively large, containing carbohydrates, while the mineral element content is also relatively large, such as calcium, phosphorus, iron, etc., but also contains carotene and vitamin components, including vitamin A, vitamin C and vitamin B.
sweet potato leaves processing points
1, raw materials: take sweet potato Young leaves, remove impurities, sediment and moldy leaves, put into the washing tank with flowing water to fully wash, fish out and drain the water.
2, rinsing: clean sweet potato leaves, soak in 1% salt water for 10 hours, clean, and then 1% sodium carbonate solution for 8 minutes, fished out and put into a 3% salt solution containing 0.17% baking soda, ph value of 8, the solution temperature of 95 ℃ ~ 100 ℃, rinsing for 1 ~ 1.5 minutes, rapid cooling.
3, salt pickling: sweet potato leaves with 0.2% calcium chloride containing 10% brine impregnation, to maintain a stable concentration of brine, salt concentration increased by 2% every day, until the concentration reaches 16% until the pickling 4 ~ 5 days, desalination, draining.
4, preparation of spices: anise 0.2%, ginger 0.4%, 0.08% cloves, 0.08% cinnamon, 0.05% white pepper, cumin 0.1% and other ingredients after crushing bags, add water and boil for 2 hours, make up the amount of water to 50 kg, after cooling, add 0.02% ethyl lactate, 0.02% ethyl acetate, 0.01% amyl iso acetate is the spice.
Refer to Baidu Encyclopedia-Sweet Potato Leaves for the above content