Selection and treatment of raw materials.

Choose fresh sweet potatoes that are big, smooth and easy to clean, and it is best to use white sweet potatoes as processing raw materials. Wash the selected sweet potatoes with clear water to remove impurities such as sediment, then peel them and cut them into strips.

Cooking and drying.

Put the cut sweet potato slices into a cooking pot and steam them until they are 7 ~ 8 ripe. Sun drying or sun drying, etc. Dry the potatoes until they are dry and hard, and the sound when baking is crisp, so it is easy to master the heat when operating.

Soak.

Soak dried sweet potatoes in edible white wine with a dilution of 60% for 45-60 minutes. The soaking procedure is basically soft, basically wet in cross section, and the center is not dry.

After soaking properly, drain the water and spread it out in a cool environment with natural ventilation to dry. Air drying 10 ~ 16 hours, until the water and ethanol absorbed by the dried potato are uniformly dispersed.

When frying, refine the vegetable oil first to remove the fishy smell of raw oil. Then put the processed dried sweet potatoes into the oil, fry until the dried sweet potatoes float out of the oil surface, take them out immediately, and drain the attached vegetable oil.

Throw oil.

Centrifuge the oil with a skimmer for about 1 min to remove the oil on the dry surface of sweet potato.

Cooling and packaging.

Immediately after cooling, the bag is weighed and reloaded, and the finished product is obtained by vacuumizing and sealing. The finished crispy potatoes are soft and slag-free, and there is no alcohol smell, potato smell, peculiar smell, impurities and burning phenomenon; Mellow taste, pure aroma and long aftertaste; It has expanded more than 2 ~ 3 times.