Sweet potato processing method

[0016] A processing method for sweet potatoes, comprising the steps of:

[0017] (1) Raw material screening;

[0018] (2) slice;

[0019] (3) Soaking: The soaking solution is prepared according to the ratio of dissolving 50g vitamin C, 50g sodium metabisulfite, 50g protein sugar, 50g crisping agent, 50g leavening agent, 50g citric acid, and 50g cyclamate in 50kg water by weight, and the above Heat the soaking solution to 95°C, then put the sweet potato slices in and soak for 2 minutes;

[0020] (4) Dehydration: keep the sweet potato slice moisture at 15%;

[0021] (5) Frying: Control the oil temperature to 120°C until the surface of sweet potato slices is golden yellow;

[0022] (6) Mixing: mix salt, monosodium glutamate, cumin and potato chips according to edible standards;

[0023] (7) Packing: After the sweet potatoes are quantitatively packed, vacuumize and kill at 100° C. for 15 minutes; the thickness of the sweet potato slices is 1 mm; the sweet potato is No. 138 Yishu.

[0025] A processing method for sweet potatoes, comprising the steps of:

[0026] (1) Raw material screening;

[0027] (2) slice;

[0028] (3) Soaking: The soaking solution is prepared according to the ratio of dissolving 50g vitamin C, 50g sodium metabisulfite, 50g protein sugar, 50g crisping agent, 50g leavening agent, 50g citric acid, and 50g cyclamate in 50kg water by weight, and the above Heat the soaking solution to 100°C, then put the sweet potato slices in and soak for 5 minutes;

[0029] (4) Dehydration: keep the sweet potato slice moisture at 25%;

[0030] (5) Frying: Control the oil temperature at 170°C until the surface of sweet potato slices is golden yellow;

[0031] (6) Mixing: mix salt, monosodium glutamate, cumin and potato chips according to edible standards;

[0032] (7) Packing: After the sweet potatoes are quantitatively packed, vacuumize and kill at 130° C. for 40 minutes; the thickness of the sweet potato slices is 10 mm; the sweet potato is No. 138 Yish

[0034] A processing method for sweet potatoes, comprising the steps of:

[0035] (1) Raw material screening;

[0036] (2) slice;

[0037] (3) Soaking: The soaking solution is prepared according to the ratio of dissolving 50g vitamin C, 50g sodium metabisulfite, 50g protein sugar, 50g crisping agent, 50g leavening agent, 50g citric acid, and 50g cyclamate in 50kg water by weight, and the above Heat the soaking solution to 98°C, then put the sweet potato slices in and soak for 3 minutes;

[0038] (4) Dehydration: keep the sweet potato slice moisture at 20%;

[0039] (5) Frying: Control the oil temperature to 150°C until the surface of sweet potato slices is golden yellow;

[0040] (6) Mixing: mix salt, monosodium glutamate, cumin and potato chips according to edible standards;

[0041] (7) Packing: After the sweet potatoes are quantitatively packed, vacuumize and kill at 120° C. for 28 minutes; the thickness of the sweet potato slices is 5 mm; the sweet potato is No. 138 Yishu.