Nutritional sweet potato cake is prepared by adding other nutrient fortified ingredients and various auxiliary materials and seasonings to matured sweet potato puree. It is evenly coated with a layer of sauce and breadcrumbs on the outer surface of the sweet potato cake. , taste delicious, regular shape, beautiful appearance of the product. The product can be eaten by deep-frying or microwave heating. Its processing technology is as follows: First, raw materials and formula formula one (hawthorn potato cake): 60.5% potato mud, 29% hawthorn meat, white sugar 10%, spices and other 0.5%. Recipe 2 (tomato and potato cake): 60% of mashed potatoes, 25% of tomatoes after dehydration, 10% of white sugar, 4.5% of sweet potato starch, and 0.5% of spices. Formula 3 (banana potato cake): 87.5% of potato puree, 5% of nuts, 7% of white sugar, and 0.5% of spices. Formula 4 (carrot and potato cake): 60% potato mud, 31.5% carrot mud, 8% white cotton, and 0.5% spice. Second, the main equipment: crusher, potato peeler, slicer, egg beater, centrifuge, mixer, molding machine, duster, frying machine, packaging machine, quick-freezing library, cooking cabinet (pot). Third, the process: raw materials → cleaning → peeling → slice → rinse → cooking → crushing → pre-dehydration → mixing → forming → dusting → frying → cooling → quick freezing → packaging → storage. Fourth, the operating points 1, cleaning: pick no rotten, disease-free pests of sweet potato raw materials, remove germination, green potato, into the pool or drum washing machine for cleaning. 2, peeled: peeled with a mechanical or manually peeled, peeled sweet potatoes washed with water spray. 3, slice: peeled sweet potatoes after the detection of unqualified products, and then cut sweet potato 1.5-meter thick slices or pieces, so that when cooking heat evenly, shorten the cooking time. 4, cooking: The potato chips washed with water drained into the vertical cooking cabinet, cooked at atmospheric pressure for 20-25 minutes, with two fingers clip pressure slice, no hard block and completely crushed when appropriate. 5. Crushing: The steamed sweet potato chips are further pulverized into a mud using a screw mill. 6. Pre-dehydration: The matured sweet potato slurry has a high moisture content. Dewatering with a centrifugal dehydrator. The centrifuge speed is 3000 rpm and the dewatering time is 3-5 minutes. Through pre-dehydration, the solid content in the potato puree is increased from 15-20% to 30-40%, which has better moldability. 7. Mixing: According to the variety of products and different flavors, the pre-dehydrated sweet potato puree can be mixed with different accessories according to the formula requirements and mixed thoroughly in the mixing machine. 8, molding: Select the appropriate form of the mold, the mixture will be fed into the molding machine, processing and forming. 9. Dusting powder: The formed sweet potato cake is transported to the paste spreading machine, and the surface of the product is evenly coated with a layered paste, and then sprinkled with a layer of breadcrumbs. 10, quick-frozen: After the sprinkled sweet potato cake after pre-cooled into the quick-freezing room, after low-temperature quick-frozen, boxed packaging, that is, quick-frozen products. It can also be fried by a continuous fryer before freezing to cure the surface coating and enhance the appearance of color. The frying oil temperature is controlled at 170-180°C and the frying time is 1-2 minutes.
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