Sweet potato contains a lot of cassava starch, protein, human fat, various nutrients, minerals other nutrients, which belong to low fat, low fat, high fiber food. It is full of Carotenoid, vitamin B vitamin C, as well as potassium, calcium, iron, zinc other elements. The composition of vitamin C in it is 10 to 30 times that of red extract pear.

The production process of processing manufacturing dried potatoes is as follows: raw materials → cleaning → steaming → scraping → cutting into slices → drying.

The post improvement is as follows: raw materials → peeling cleaning → raw material (block strip) → soaking → steaming → air drying.

Key points of processing technology

(1) Raw materials: High quality sweet potatoes with disease-free red heart images are used. According to the size of the potato blocks, they are separated into large, medium, small sizes produced processed separately. They can be stored for a certain period of time after being obtained before starting production processing.

(2) Peeling: Peel the cleaned potato chunks until they are bright red, then rinse with cold water.

(3) Raw material: Cut the cleaned planed sweet potatoes into 0.5 centimeter thick slices, 1 centimeter thick small pieces, small sweet potatoes that remain in their original state according to product specifications. Put the raw billet into the reservoir, add 40g Sodium metabisulfite per 100kg Sodium metabisulfite, drain water until the raw billet is swallowed, remove the cassava starch soaked in the raw billet.

(4) Steaming 6~9kg white sugar, 15g Sodium pyrosulfate, 20~20g Ethylenediaminetetraacetic acid disodium, 50~75g sodium citrate per 100kg fresh potatoes, appropriate proportion of water. Bring to a boil using a large iron pot, then add the raw material auxiliary materials cook until just cooked. Remove air in a mesh structure until the water is controlled to dry.

(5) Baking: Bring the raw material that has been boiled dried with controlled water into the baking room for air drying, often rolling to avoid uneven baking.