Sweet potato black bean "bean paste" processing
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Second, the processing points
1. Processing of raw materials: Fresh or winter sweet potatoes are selected. They are required to be free from mildew, deterioration, pests, and buds. Both ends are removed and the sediment is used for washing. Black beans are required to be free of mildew, no worms, and no sand. After washing with clean water, soak in warm water for 3-4 hours; dissolve the sugar with pure water and filter it to make a 75% sugar solution; dissolve the caramel color with appropriate amount of water, add the vegetable oil and stir into an emulsion and reserve.
2, boiled, boiled: The sweet potato will be placed in a frying pan, heated with steam until cooked, no hard heart; black beans into the sandwich pot with steam heating to cook until full soft rotten. During the cooking process, sweet potatoes and black beans should be prevented from scorching.
3, mixed mud: mature sweet potato cooling and hand peeling, knives or other tools into pieces, and then mixed with a certain percentage of cooked black beans, with a beater or mill crushed into mud.
4, deployment: the mud placed in the deployment of barrels, adding processed materials, mechanical mixing until uniform color, while heating to 80 °C.
5, bagging, sterilization, cooling: the semi-finished products into the cooking bag with a filling machine, specifications for each bag of 500 grams or 250 grams, vacuum exhaust heat sealing, with 196kPa high pressure water sterilization 45 minutes, cooling to 45 °C is the finished product. Source: Processing Network Information Officer: Zheng Xiaojing, Shanxi Provincial Bureau of Animal Husbandry and Veterinary