Sweet potato shortcake has the characteristics of fragrant, sweet, crisp, crisp and so on. It is a unique edible flavor. Its processing method is as follows. 1. Beating: Wash the sweet potatoes peeled, beaten with a beater or chopped and ground into a fine slurry with a stone mill. 2. Filtration: According to the proportion of 1 kilogram of sweet potato pulp plus 1 kilogram of clean water, put the water of the potato pulp into the large cylinder or pool, add the clarified lime water, and mix well. The amount of lime is 0.5-1% of the weight of fresh sweet potato. Soak the water with a filter cloth or double gauze to remove the residue. 3. Precipitation: The filtered potato pulp water is allowed to stand for 12-24 hours. Yellow water and pulp water were removed to obtain crude sweet potato starch. 4. Drying: The sweet potato starch is taken out and dried in a dryer at 60-80°C or dried for use. 5, steaming: The sweet potato dry starch by adding appropriate amount of water into a diameter of 4-5 cm long cylindrical powder group, into the steamer steaming 40-60 minutes. 6, slicing: The steamed powder group with the appearance of the amount of food coloring with carmine or red amaranth, etc., evenly colored, spread out in the soup until the knife can be cut into thin slices, dried and spare. 7, fried: The sun dried sweet potato flour into the boiling oil pan fry to change the crisp, remove. 8. Drip Sugar: Adding 0.7-0.8 kg of white sugar per kilogram of fried potato chips, the sugar is dissolved in a small amount of fresh water and boiled until the sugar drops into cold water to “beadsâ€. Heat the sugar liquid evenly on the potato chips. The potato chips are dried in a 60°C oven or dried. 9, packaging: The finished product as soon as possible with food bags sealed according to the established specifications and preservation.
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