High quality sweet potato

The difference between water and general dryness is that it only eliminates water in food and affects the nature or quantity of other ingredients as little as possible. Therefore, the nature and ingredients of 100% Pure Purple Sweet Potato are basically similar to the properties of fresh sweet potatoes.
1. Process process: raw material pre -processing -light powder -sulfur treatment -dry -finished product
2. The key point of process operation:
① Pre -processing of raw materials: Choose fresh, moldless, disease -free and dark potato pieces, and then manually or mechanically wash the sediments. Determine whether it is peeled according to demand. If you need to peel it, you can manually or use 2 % sodium hydroxide to eclipate and wash them with clean water. Then cut into the required shapes, such as thin slices, square grains, filaments, etc. If it is cut into square grains, the volume should be less than 1 cubic centimeter, otherwise the drying time will be longer.
② Hot burns: Put the cut raw material in boiling water or steam to quickly burn for 1 to 2 minutes. According to the shape and size of the raw materials, it can increase or reduce the bland time to mature the surface. Its purpose is to destroy the enzymes (especially enzymes) in the organism, inhibit its function, prevent the Natural Organic Purple Sweet Potato change color and other phenomena during the drying process, reduce the loss of certain vitamins and speed up the drying process. Burning sweet potatoes are used as raw materials for cooked foods, not starch.
③ Sulfur treatment: immerse the burned sweet potato material into 0.2 % sodium sulfate solution for 1 to 2 minutes, or smoked for 1 to 2 hours in the sulfur fumigation chamber (burning sulfur) to absorb a certain amount of sulfate on the surface. During drying, it can prevent oxidation from maintaining the bright colors of the product, reducing the loss of vitamins and accelerating dryness.
④ Dry: You can use various types of drying rooms. The temperature should be 65 ~ 70 ° C, with ventilation and dehumidification devices. Generally, a sweet potato chip with a thickness of 1 cm is baked at 70 ° C, and it can be dried to less than 10 % of the water content within about 6 hours.
Ingredient description:
Addentive-Free Purple Sweet Potato, all natural, without rot and pests, no animal traces, feces, metals, etc.
Appearance: natural product color
Flavor: Dehydrated Purple Sweet Potato
Moisture: maximum 12 %
Size: 10*10mm, 20*20mm
Packing: 20 kg/double blue polyethylene lining bag, heating sealed, external carton
Loading conditions: 7-8 tons/20FCL or customized.
Storage: Freshly dry the product under 20-25 ° C without exposing the product.
Human shelf life: From the date of production, the shelf life of the product is 24 months, and the original packaging is stored under the above conditions.