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Sweet potato processing technology
1. Selection of potatoes: Choose sweet potatoes with no worms, no rot, smooth skin, and fresh color as raw materials, especially sweet potatoes. 2. Exfoliate type: Wash the selected sweet potatoes, peel them, and then cut it into 335 cm or split into moderate strips. 3, cooked: the French fries in boiled water to cook. Sweet potatoes need to be cooked and white skin boiled half-cooked. 4. Drying: Place cooked potatoes under the sun and dry them in the oven at 25°C-30°C (Note: Do not overheat the temperature). 5, steaming: The dried ripe potato steamer steamed for half an hour, to dry the whole body can be dried potatoes. 6, spray sugar softening: The dried potatoes and then placed in steamer steaming, when the dry potato is hot and soft, the surface of brown sugar sprayed (dry potato and brown sugar weight ratio of 10:1). After the brown sugar dissolves, the steaming is stopped when the sweet potato is dissolved into the bottom layer of dried sweet potato, and then the dried potato is poured on the utensils and mixed until the brown sugar adheres evenly and spreads and cools until the brown sugar penetrates into the dried potato body and the epidermis is air-dried, namely the finished product. This golden sweet potato has a golden reddish appearance and is soft and dry, sweet and delicious. It is a delicious food.