Sweet potato processing method

The process of making sweet potato tofu begins with soaking soybeans in water for 15 hours, extending to about 24 hours in winter. After washing, the soaked soybeans are crushed into a slurry using a small amount of water. The slurry is then transferred to an agitated tank, and the resulting bean juice is filtered out, leaving behind the residue. The liquid is poured into an iron pot and boiled at around 100°C, maintaining the temperature by adjusting it every 7 degrees as needed. Once the soymilk is ready, approximately 700 grams of sweet potato starch, previously ground into a paste-like consistency, is mixed in. After gently stirring for one minute, 50 grams of coagulant is added. This causes the proteins from both soybeans and sweet potatoes to gradually coagulate. The mixture is then placed into a box lined with filter cloth, pressed to remove excess water, and cut into suitable pieces. Finally, it is cooled to produce sweet potato tofu. For sweet potato date processing, the first step involves selecting sweet potato varieties with high sugar content, low starch, and high moisture, such as red or yellow heart types. After harvesting, they are left to rest for 15–20 days to allow starch to convert into sugars. Next, the sweet potatoes are trimmed, washed, steamed, peeled once cooled, and cut into 5–6 cm long, 2–3 cm thick pieces. They are then roasted either in the sun or in an oven, turning them gently to avoid breaking their shape. Roasting continues until the moisture content reaches about 35%. After that, the slices are shaped into ovals and baked further until the moisture level drops to around 20%, resulting in a product with an appealing appearance and unique flavor. This product is now exported to Southeast Asian countries. In the production of sweet potato yogurt, fresh, undamaged sweet potatoes are selected and boiled for 3–5 minutes at 95–100°C before being mashed and set aside. The formula includes 40% sweet potato syrup, 60% fresh milk, 6% sucrose, 4% starter culture, and 0.3% compound stabilizer (with agar making up 0.2–0.5% of the total). The ingredients are mixed, homogenized twice at 25 MPa, sterilized at 90°C for 15 minutes, and quickly cooled to 40°C. A blend of bacilli and coccus cultures is then added, and the mixture is fermented at 40°C for 6 hours, followed by a 16-hour post-fermentation at 0–5°C. The result is a nutritious yogurt with a delicate balance of sweet potato and dairy flavors. To make crispy sweet potato oil cakes, steamed and peeled sweet potatoes are mashed into a puree. For every 1 kg of puree, 1 kg of dry flour is added, along with the right amount of water to form a soft dough. The dough is then pan-fried like regular fried cakes, with a bit of oil added during frying to prevent sticking. The final product has a crispy texture and a rich sweet potato flavor.

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