Sweet potato crunch processing technology
2018-04-22 16:00:21
The raw material formula is 20kg of glutinous rice, 12kg of fresh sweet potato, 10kg of vegetable oil, 12.5kg of white sugar, 7.5kg of sugar, 4kg of cooked peanut kernel and 1.5kg of cooked sesame seeds.
Operation points
(1) Raw material treatment: soak the glutinous rice for 12h, drain the rice and grind it into powder. Sweet potatoes are steamed on the pot, peeled and cut into small pieces, or smashed.
(2) Mixing: The sweet potato and glutinous rice flour are mixed evenly on the cutting board, packed in pots, cut into small pieces of 4 to 5 cm square, and steamed on the cage for 20 to 25 minutes.
(3) Kneading: Put the clinker hot and put it in the mortar until it is kneaded evenly (prepared with a layer of vegetable oil in advance to prevent adhesion), and remove it until there is no spot on the sweet potato lump. Piece.
(4) Cutting and Drying: Cut the blank into blocks of 6 to 7 cm square, then cut into pieces of 3 to 4 cm, and finally cut into 6 to 7 cm of silk, and dry it.
(5) Frying: The oil temperature is 170-180°C, and the potato chips are blasted to a slightly yellowish surface. When the hand is broken, the pan can be immediately removed.
(6) Caramel: White sugar, caramel and a small amount of water are added to heat and melted, filtered, and then pan-dried to 128-130°C.
(7) Syrup: Pour in fried potato chips and cooked peanuts in a good syrup and mix well.
(8) Forming: The well-mixed material is poured into the wooden frame on the cutting board, pressed, flattened, and finally cut into squares with a knife. The length and width of the wooden frame are 50cm and 2.5cm high. When the wooden frame is used, a layer of cooked oil is applied on the inner side of the wooden frame, and a layer of cooked sesame is laid on the case to prevent adhesion.
The product features a sweet scent of sweet potato, crisp and no residue, sweet and delicious.
Operation points
(1) Raw material treatment: soak the glutinous rice for 12h, drain the rice and grind it into powder. Sweet potatoes are steamed on the pot, peeled and cut into small pieces, or smashed.
(2) Mixing: The sweet potato and glutinous rice flour are mixed evenly on the cutting board, packed in pots, cut into small pieces of 4 to 5 cm square, and steamed on the cage for 20 to 25 minutes.
(3) Kneading: Put the clinker hot and put it in the mortar until it is kneaded evenly (prepared with a layer of vegetable oil in advance to prevent adhesion), and remove it until there is no spot on the sweet potato lump. Piece.
(4) Cutting and Drying: Cut the blank into blocks of 6 to 7 cm square, then cut into pieces of 3 to 4 cm, and finally cut into 6 to 7 cm of silk, and dry it.
(5) Frying: The oil temperature is 170-180°C, and the potato chips are blasted to a slightly yellowish surface. When the hand is broken, the pan can be immediately removed.
(6) Caramel: White sugar, caramel and a small amount of water are added to heat and melted, filtered, and then pan-dried to 128-130°C.
(7) Syrup: Pour in fried potato chips and cooked peanuts in a good syrup and mix well.
(8) Forming: The well-mixed material is poured into the wooden frame on the cutting board, pressed, flattened, and finally cut into squares with a knife. The length and width of the wooden frame are 50cm and 2.5cm high. When the wooden frame is used, a layer of cooked oil is applied on the inner side of the wooden frame, and a layer of cooked sesame is laid on the case to prevent adhesion.
The product features a sweet scent of sweet potato, crisp and no residue, sweet and delicious.