The practice of preserved sweet potatoes There are four farmers in Mancheng County, Hebei Province who make preserved sweet potatoes, carrots, apples and so on. , selling well in Beijing, Tianjin, Shenyang and other big cities, creating an output value of more than 300,000 yuan in half a year. Hebei Fuping Zhaowangtai Food Factory produced more than 5,000 kilograms of preserved fruit with sweet potatoes, which were tried out in Shijiazhuang, Zhangjiakou, Datong and other places and received great praise. How to make it: it is not complicated to make preserved fruit with sweet potato. First, clean the sweet potato, peel it and cut it into pieces, put it into a pot, add 3 kilograms of sugar per 10 kg, then add a proper amount of citric acid, sulfurous acid and 200 grams of honey sugar, take it out when it is 80% ripe, and put it into a baking room for baking at about 50℃. About 2.5 kg sweet potato can be made into 1 kg preserved fruit. The processing flow of candied dates: material selection → cleaning → exposure → perforation → sulfur impregnation → cooking → drying → shaping → packaging → finished products. Key points of operation: Choose the fruit with medium and complete shape. Sun-dried until the peel is deep red, pricked on the fruit, soaked in sulfite solution for several hours, rinsed and drained, heated and boiled with 45%-50% sugar solution for 10- 15 minutes, then added with sugar, and boiled for 5- 10 when the concentration is 62%. The processing flow of Zizyphus jujuba is: selecting materials → cleaning → scoring → sulfur soaking → rinsing → draining → cooking → drying → shaping → bagging → finished product. Key points of operation: Choose fresh, fleshy and complete fruits. After washing, cut 30-40 pieces on each fruit, and go deep into the pulp for 2/3 without changing the shape of the fruit. Then soak the fruit in sulfite solution for several hours, rinse it thoroughly, drain it, boil it with 45% sugar solution, drain it, and then mix it with cold and hot sugar solutions with different concentrations at different times to make the concentration of sugar solution reach more than 65%. Soak the fruit for 48 hours, then dry, shape and package.

Seek adoption