(1) operating procedures
Raw material: sweet potato, with three pulp colors: purple pulp, orange pulp and yellow pulp.
(2) Process flow
Cleaning → peeling → dicing → color protection → drying → crushing (moisture measurement) → packaging of sweet potatoes.
(1) cleaning: it must be cleaned, which is related to the final quality of the product.
(2) Peeling: Clean the sweet potato skin with a bamboo knife, especially the concave part of the sweet potato skin.
③ Slicing or shredding: Slice peeled sweet potatoes into slices or diced potatoes with a vegetable slicer.
④ Color protection: Prepare 0.5% solution with salt, and soak the sliced sweet potato or diced potato in it for several minutes.
⑤ Drying: Dry with drying equipment to ensure the hygiene of products, and pay attention to the temperature, which is generally between 45℃ and 50℃. The drying time can be determined according to the size of potato chips and shredded potatoes, so that the final moisture content is below 6%.
⑥ Crushing and packaging: the dried sweet potato is crushed by a hammer crusher to make the fineness of sweet potato powder reach about 80 meshes.
(iii) Results and analysis
Among the three kinds of dried sweet potato powder, purple and orange sweet potato powder have the best color, while yellow sweet potato powder has a darker color. Therefore, purple and orange sweet potato varieties were selected as raw materials. The sweet potato powder prepared by the above method can be used as food raw materials to make various foods. Such as sweet potato cake, sweet potato cake, sweet potato roll, sweet potato bread, etc. The preparation method can be steaming, boiling or frying.
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manufacturing method
1. Selection of raw materials. Choose potato or sweet potato starch.
2. Make acaroid mites. Use hot water with 50% starch to make the starch into a thin paste, then use boiling water to rush into the prepared starch thin paste and stir it quickly. After about 10 minutes, the paste will be transparent and turn into powder.
Add 0.5% alum to the rice flour paste, mix it with appropriate amount of wet starch and rice flour paste, and knead it into a soft powder paste that can be drawn without touching. The dough should be soft, so that when the nails are scraped on it, the two sides of the crack cannot be closed well, which can be used to leak powder at this time.
3. powder leakage. The difference between the making of vermicelli and vermicelli is only the thickness of the sieve hole of the colander, and the vermicelli is slightly thinner when the vermicelli leaks.
Put the dough on a sieve colander, put it on a boiling pot, and gently press the dough with your hands. If the next strip is too fast, it is easy to break, indicating that the dough is too thin. If the bottom strip is too slow or uneven, it means that the dough is too dry and can be adjusted by adding powder or water. Shake the vermicelli frequently after boiling water to avoid sticking to the bottom of the pot. The water temperature should be kept at 97 ~ 98℃. The distance between the colander and the water surface can be determined according to the fineness of the required powder. Generally about 55 ~ 65 cm, the height is thin and the height is thick. When the vermicelli falls into the pot and floats, it is hoisted with a shoulder pole and placed in a cold water tank for cooling. Cooling, bundling, and soaking in acid slurry for 3-4 minutes. Then pick it up and rinse it with clean water. Soaking in acid pulp can increase the smoothness of vermicelli. If the color of vermicelli is not good, it can be fumigated and bleached with sulfur dioxide (or smoked and bleached after wet starch is made).
After washing, the vermicelli should be hung on the rope of the threshing floor to dry, shaken off by the sun and dried evenly. When drying vermicelli in winter, natural low-temperature freeze-drying can be used.
Method for make vermicelli with fresh potatoes
If fresh potatoes are used, they can be washed, ground, poured into clear water, stirred repeatedly by hand or machinery to precipitate starch, filtered to remove coarse residue (filtering is needed for 3-4 times), then the precipitated starch is allowed to stand in the tank for 1-2 hours, and the clear water on the upper layer is skimmed, and a layer of white cloth is spread on the surface of the starch, and plant ash is poured on the white cloth to absorb water for 60 hours. Then make vermicelli with wet starch.