Vacuum Fried Sweet Potato

The production process of Vacuum Fried Sweet Potato includes the following essential steps: Basic material choice: Select fresh wonderful potatoes with normal shape, smooth skin, no black areas, no rot, and high sugar web content. High-quality wonderful potato selections such as Yanshu 25 and Jishu 26 are suitable for soft, pleasant and fragrant meat, guaranteeing the rich taste of the completed product. Washing and peeling: Rinse the sweet potatoes with running water to get rid of dust and contaminations, and after that make use of vapor or alkali peeling method. When peeling off with antacids, saturate the sweet potatoes in 8% - 12% sodium hydroxide service, eliminate them after 2 - 3 mins, and promptly rinse with a lot of water to reduce the effects of the residual antacid to make certain that the peeling is complete and the potato flesh is not damaged. Cutting and forming: Cut into uniform blocks, strips or pieces according to item style. Typical block sides are about 2 - 3 centimeters long, and strip cross-sections have to do with 1 centimeters × 1 centimeters, which ensures uniform heating and regular taste during frying. Pre-drying treatment: Utilize a hot air flow stove to bake at 50-60 ℃ for 20-30 minutes to remove some moisture reasonably, to make sure that the surface area of the sweet potato is somewhat completely dry, which is conducive to the clarity of the succeeding frying procedure. Vacuum cleaner frying: Position the pre-treated pleasant potatoes in a vacuum frying devices, established the oil temperature level to 90-100 ℃, keep the vacuum cleaner degree at 0.08-0.1 MPa, and fry for 10-15 mins. In this atmosphere, the water vaporizes promptly, preventing oxidation and browning, firmly locking the nourishment and sweet taste of the sweet potatoes, and the product is gold and appealing after frying. De-oiling and packaging: After frying, make use of a high-speed centrifugal de-oiling equipment at 1500-2000 rpm for 3-5 mins to de-oil, and manage the oil material listed below 18%; then fill with nitrogen while warm and package with high-barrier plastic to avoid oxidation, maintain crispness, and extend the life span to 6-12 months.