Sweet potatoes, also known as sweet potatoes, sweet potatoes, etc. It has a warm nature a sweet taste. It has the effects of moistening the intestines defecating, beautifying nourishing the skin, reducing weight slimming. Sweet potatoes contain cellulose that promotes gastrointestinal peristalsis, improves the digestive environment, promotes bowel movements. The protein, lysine, various vitamins it contains have the effect of promoting metabolism, enhancing the body's immunity, delaying aging. Moreover, sweet potatoes also have the functions of nourishing the middle blood, strengthening the spleen, benefiting the stomach, strengthening the kidneys. In addition, sweet potatoes can also protect the heart prevent various cardiovascular diseases cancers.

The existing methods of processing sweet potatoes with dry ingredients make it difficult to meet people's requirements in terms of taste, the taste is relatively single. Moreover, because sweet potatoes are coarse grains contain rich cellulose, excessive cellulose concentration can affect their taste, giving them a feeling of pulling when bitten. Therefore, it is necessary to improve its taste, improve its processing methods, develop different flavors of sweet potato jerky.

The processing method of dried sweet potatoes

1. Potato selection: Choose sweet potatoes that are insect free, rot free, have a smooth skin, have a fresh moist color as the raw material, especially white potatoes.

2. Peeling cutting: Wash the selected sweet potatoes, peel them, then cut them into 3 parts × 35 centimeters divided into moderate stripes.

3. Cooked: Boil the French fries in boiling water. Sweet potatoes need to be cooked, while white potatoes need to be half cooked.

4. Air drying: Dry the cooked potatoes in the sun in an oven at 25 ℃ -30 ℃ (note: the temperature should be too high).

5. Steam: Put the dried ripe potatoes into a steamer steam for half an hour until the dried potatoes are completely soft.

6. Spray sugar to soften: Put the dried potatoes into a steamer steam them. When the potatoes are hot soft, sprinkle brown sugar on the surface (the weight ratio of dried potatoes to brown sugar is 10:1). When the brown sugar dissolves flows to the bottom layer of dried potatoes, stop steaming. Then pour the dried potatoes onto the container stir. Wait for the brown sugar to adhere evenly, spread cool until the brown sugar seeps into the dried potatoes the skin is air dried, which is the finished product.

Steaming before baking will give the dried sweet potatoes a good taste. Of course, if you don't have an oven, you can also find a cool place to spread air dry the steamed sweet potato jerky, but you need to cover it with a dust cover. The drying time needs to be longer, at least wait for a day two, which is what we used to say when we were young: dried dried sweet potatoes. The roasted sweet potatoes are fragrant, soft, glutinous, with a bright orange color a sweeter taste than before. These few sweet potatoes are enough for me to eat. I need to make more next time. If you can't finish eating them, you can put them in a bag for storage, they won't spoil easily.

After cooling, immediately weigh bag, vacuum seal the finished product. The finished crispy potato jerky texture is crispy softened, without alcohol taste, sweet potato taste, peculiar smell, impurities, burnt paste; The taste is mellow, the aroma is pure, the aftertaste is long-lasting; Penghua 2-3 times more.