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Sweet potato leaf ready-to-eat food processing
Sweet potato leaves are rich in protein, vitamins, and minerals, and have the functions of enhancing immune function, improving the body's resistance to disease, promoting metabolism, and delaying aging. The following describes the processing technology of sweet potato leaves ready-to-eat food: First, the process of raw materials → blanching → salting → ingredients → bagging → sealing → sterilization → finished products. Second, processing points 1, raw materials. Take sweet potato tender leaves, remove impurities, silt, and moldy leaves, put them in a washing tank, wash them thoroughly with flowing water, and remove and drain the water. 2, blanching. The cleaned sweet potato leaves were soaked in 1% saline for 10 hours, cleaned, soaked in 1% sodium carbonate solution for 8 minutes, and removed and put into a 3% salt solution containing 0.17% baking soda and pH 8. The solution temperature is 95°C to 100°C, blanching 1 to 1.5 minutes, and rapidly cooling. 3, salted. The sweet potato leaves were impregnated with 10% saline solution containing 0.2% calcium chloride, keeping the salt concentration steady, increasing the salt concentration by 2% every day until the concentration reached 16%, pickling for 4 to 5 days, desalting and draining. 4, preparation of spices. 0.2% of star anise, 0.4% of ginger, 0.08% of clove, 0.08% of cinnamon, 0.05% of white pepper, and 0.1% of cumin were crushed and bagged, and boiled in water for 2 hours to make up water to 50 kg. After cooling, add 0.02% ethyl lactate, 0.02% ethyl acetate, 0.01% pentaerythritol acetate are the spices. 5, soup recipe. Use 2% of the above-mentioned spices, 20% of sugar, 2% of salt, and 1% of white vinegar. 6, deployment bagging. Quantitatively load the sweet potato leaves that have been treated above into the compound bag, and then add the appropriate amount of soup. It can also add 2% salt, 0.1% sesame, 1% chili oil, 0.2% MSG, 0.1% ginger powder, 0.5% white sugar, 0.02% dehydroacetic acid sodium in sweet potato leaves. The thickness of the finished product should be less than 15 mm and the contents should be 3 to 4 cm from the mouth of the bag. 7, sealing, sterilization. The packed bag is vacuum-sealed and then sterilized in a retort, typically at 121°C for 15 minutes. 8, insulation, inspection. The finished product was kept at 37°C for 7 days, and the test was carried out. The turbidity and bagging of the soup were removed and the finished product was packaged and served.
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