CN114631590A - Processing technology of dried sweet potatoes - Google Patents
Processing technology of dried sweet potatoes Download PDFInfo
- Publication number
- CN114631590A CN114631590A CN202210330314.2A CN202210330314A CN114631590A CN 114631590 A CN114631590 A CN 114631590A CN 202210330314 A CN202210330314 A CN 202210330314A CN 114631590 A CN114631590 A CN 114631590A
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- sweet potatoes
- potato slices
- sweet
- sweet potato
- dried
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 100
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 100
- 238000005516 engineering process Methods 0.000 title claims abstract description 15
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 25
- 239000003765 sweetening agent Substances 0.000 claims abstract description 25
- 238000001035 drying Methods 0.000 claims abstract description 23
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000011248 coating agent Substances 0.000 claims abstract description 8
- 238000000576 coating method Methods 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 230000000249 desinfective effect Effects 0.000 claims abstract description 4
- 201000010099 disease Diseases 0.000 claims abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 4
- 239000000835 fiber Substances 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 230000000844 anti-bacterial effect Effects 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical group [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 230000006866 deterioration Effects 0.000 claims description 3
- 235000011187 glycerol Nutrition 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000017281 sodium acetate Nutrition 0.000 claims description 3
- 239000001632 sodium acetate Substances 0.000 claims description 3
- 229960004793 sucrose Drugs 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000006872 improvement Effects 0.000 description 8
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
- A23G7/0043—Other processes specially adapted for the chocolate or confectionery industry
- A23G7/0093—Cooling or drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing technology of dried sweet potatoes, which comprises the following steps: firstly, peeling sweet potatoes, cleaning the sweet potatoes with clear water, cleaning the surfaces of the sweet potatoes, peeling the clean sweet potatoes, and removing skin fibers, disease spots, black spots and bitter threads; secondly, cutting into strips and slices, namely cutting the peeled sweet potatoes into slices; thirdly, sorting the damaged parts of the sweet potato slices and discarding the damaged parts; fourthly, surface sterilization, namely cleaning and disinfecting the surfaces of the sweet potato slices; fifthly, coating a sweetener, namely coating the sweetener on the surfaces of all the sweet potato slices; and sixthly, drying and saccharifying, namely drying the sweet potato slices coated with the sweetener on the surfaces, reducing the water in the sweet potato slices to improve the sugar content, and enabling the sweetener to be absorbed by the sweet potato slices to enter the sweet potato slices. The invention can greatly improve the integral sweetness and taste of the dried sweet potatoes, so that the dried sweet potatoes are sweet and delicious, and the market competitiveness of the dried sweet potatoes is improved.
Description
Technical Field
The invention relates to the technical field of dried sweet potato processing, in particular to a processing technology of dried sweet potatoes.
Background
Dried sweet potatoes, also called dried sweet potatoes and dried sweet potatoes; is a special product of the traditional soil in Fujian city and Shandong, is popular with consumers, and the raw material is sweet potato. Generally, the whole sweet potato is steamed and peeled, then cut and naturally aired. The tablet or strip has the edible and medicinal functions of benefiting qi and promoting the production of body fluid.
However, in the prior art, the prepared dried sweet potatoes are generally low in sweetness and general in taste, and are not beneficial to market popularization, so that a processing technology of the dried sweet potatoes capable of improving sweetness and taste is needed.
Disclosure of Invention
The invention provides a processing technology of dried sweet potatoes, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention adopts the following technical scheme:
a processing technology of dried sweet potatoes comprises the following steps:
firstly, peeling sweet potatoes, cleaning the sweet potatoes with clear water, cleaning the surfaces of the sweet potatoes, peeling the clean sweet potatoes, and removing skin fibers, disease spots, black spots and bitter threads;
secondly, cutting into strips and slices, namely cutting the peeled sweet potatoes into slices;
thirdly, sorting the damaged parts of the sweet potato slices and discarding the damaged parts;
fourthly, surface sterilization, namely cleaning and disinfecting the surfaces of the sweet potato slices;
fifthly, coating a sweetener, namely coating the sweetener on the surfaces of all the sweet potato slices;
sixthly, drying and saccharifying, namely drying the sweet potato slices coated with the sweetener on the surfaces, reducing the water in the sweet potato slices to improve the sugar content, and enabling the sweetener to be absorbed by the sweet potato slices to enter the sweet potato slices;
and seventhly, standing and cooling, namely standing the sweet potato slices at normal temperature for 2-3 times and cooling.
As a further improvement scheme of the technical scheme: and in the second step, the sweet potatoes are cut into shapes by a slicer.
As a further improvement scheme of the technical scheme: in the third step, the damaged types of the sweet potato slices comprise blackening, mildewing, deterioration and vermicular.
As a further improvement scheme of the technical scheme: and in the fourth step, sterilizing and cleaning the surface of the sweet potato slices by adopting ozone water.
As a further improvement scheme of the technical scheme: in the fifth step, the sweetener comprises 50-60% of cane sugar, 10-15% of edible glycerin, 10-20% of antibacterial and mildewproof additive and the balance of water.
As a further improvement scheme of the technical scheme: the antibacterial and mildewproof additive is sodium acetate.
As a further improvement scheme of the technical scheme: in the sixth step, the drying saccharification specifically comprises the following steps: and (3) putting the sweet potato slices into a drying room, keeping the temperature between 80 and 95 ℃, drying for 0.5 hour, keeping the temperature between 45 and 55 ℃, and drying for 1 to 2 hours.
As a further improvement scheme of the technical scheme: further comprising: and uniformly placing the cooled dried sweet potatoes in a vacuum packaging bag, and carrying out vacuum sealing.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the sweetener is coated, then the dried sweet potatoes are placed at a high temperature for quick drying in a short time, so that the moisture in the sweetener and the dried sweet potatoes is quickly heated and evaporated, and then the dried sweet potatoes are dried at a low temperature of 45-55 ℃, so that the sweetener is quickly absorbed by the interior of the dried sweet potatoes, the integral sweetness and taste of the dried sweet potatoes are greatly improved, the dried sweet potatoes are sweet and delicious, and the market competitiveness of the dried sweet potatoes is improved.
The foregoing description is only an overview of the technical solutions of the present invention, and in order to make the technical solutions of the present invention more clearly understood and to implement them in accordance with the contents of the description, the following detailed description is given with reference to the preferred embodiments of the present invention and the accompanying drawings. The detailed description of the present invention is given in detail by the following examples and the accompanying drawings.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the invention and together with the description serve to explain the invention without limiting the invention. In the drawings:
fig. 1 is a schematic flow diagram of a processing process of dried sweet potatoes provided by the invention.
Detailed Description
The principles and features of this invention are described below in conjunction with the following drawings, which are set forth by way of illustration only and are not intended to limit the scope of the invention. The invention is more particularly described in the following paragraphs with reference to the accompanying drawings by way of example. Advantages and features of the present invention will become apparent from the following description and from the claims. It is to be noted that the drawings are in a very simplified form and are not to precise scale, which is merely for the purpose of facilitating and distinctly claiming the embodiments of the present invention.
It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may also be present. When a component is referred to as being "connected" to another component, it can be directly connected to the other component or intervening components may also be present. When a component is referred to as being "disposed on" another component, it can be directly on the other component or intervening components may also be present. The terms "vertical," "horizontal," "left," "right," and the like as used herein are for illustrative purposes only.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
Referring to fig. 1, in an embodiment of the present invention, a processing process of dried sweet potatoes includes the following steps:
firstly, peeling sweet potatoes, cleaning the sweet potatoes with clear water, cleaning the surfaces of the sweet potatoes, peeling the clean sweet potatoes, and removing skin fibers, disease spots, black spots and bitter threads;
secondly, cutting into strips and slices, namely cutting the peeled sweet potatoes into slices by adopting a slicing machine;
thirdly, sorting the damaged parts of the sweet potato slices and discarding the damaged parts, wherein the damaged types of the sweet potato slices comprise blackening, mildewing, deterioration and wormholes;
fourthly, surface sterilization, namely sterilizing, cleaning and disinfecting the surfaces of the sweet potato slices by adopting ozone water;
fifthly, coating a sweetener, namely coating the sweetener on the surfaces of all the sweet potato slices;
sixthly, drying and saccharifying, namely drying the sweet potato slices coated with the sweetener on the surfaces, reducing the moisture in the sweet potato slices to improve the sugar content, and enabling the sweetener to be absorbed by the sweet potato slices to enter the sweet potato slices, wherein the sweetener comprises 50-60% of cane sugar, 10-15% of edible glycerin, 10-20% of antibacterial and mildewproof additive, and the balance of water, the antibacterial and mildewproof additive is sodium acetate, and the drying and saccharifying specifically comprise the following steps: putting the sweet potato slices into a drying room, keeping the temperature between 80 and 95 ℃, drying for 0.5 hour, then keeping the temperature between 45 and 55 ℃, and drying for 1 to 2 hours.
Further comprising: and uniformly placing the cooled dried sweet potatoes in a vacuum packaging bag, and carrying out vacuum sealing.
Based on the above, through applying paint the sweetener with a brush, then place the dried sweet potato short time flash drying under high temperature, can make the inside rapid heating up evaporation of sweetener and dried sweet potato, later carry out low temperature drying at 45-55 ℃ for the sweetener is absorbed by dried sweet potato inside fast, great improvement the holistic sweetness of dried sweet potato and taste.
The foregoing is merely a preferred embodiment of the invention and is not intended to limit the invention in any manner; the present invention may be readily implemented by those of ordinary skill in the art as illustrated in the accompanying drawings and described above; however, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the scope of the invention as defined by the appended claims; meanwhile, any changes, modifications, and evolutions of the equivalent changes of the above embodiments according to the actual techniques of the present invention are still within the protection scope of the technical solution of the present invention.
Claims (8)
1. The processing technology of the dried sweet potatoes is characterized by comprising the following steps:
firstly, peeling sweet potatoes, cleaning the sweet potatoes with clear water, cleaning the surfaces of the sweet potatoes, peeling the clean sweet potatoes, and removing skin fibers, disease spots, black spots and bitter threads;
secondly, cutting into strips and slices, namely cutting the peeled sweet potatoes into slices;
thirdly, sorting the damaged parts of the sweet potato slices and discarding the damaged parts;
fourthly, surface sterilization, namely cleaning and disinfecting the surfaces of the sweet potato slices;
fifthly, coating a sweetener, namely coating the sweetener on the surfaces of all the sweet potato slices;
sixthly, drying and saccharifying, namely drying the sweet potato slices coated with the sweetener on the surfaces, reducing the water in the sweet potato slices to improve the sugar content, and enabling the sweetener to be absorbed by the sweet potato slices to enter the sweet potato slices;
and seventhly, standing and cooling, namely standing the sweet potato slices at normal temperature for 2-3 times and cooling.
2. The processing technology of the dried sweet potatoes as claimed in claim 1, wherein in the second step, the sweet potatoes are cut into shapes by a slicer.
3. The process of claim 1, wherein in the third step, the damaged types of sweet potato slices comprise blackening, mildewing, deterioration and wormholes.
4. The processing technology of the dried sweet potato slices as claimed in claim 1, wherein in the fourth step, the surfaces of the sweet potato slices are sterilized and cleaned by ozone water.
5. The processing technology of the dried sweet potatoes according to claim 1, wherein in the fifth step, the sweetener comprises 50-60% of cane sugar, 10-15% of edible glycerin, 10-20% of an antibacterial and mildewproof additive and the balance of water.
6. The processing technology of the dried sweet potatoes according to claim 5, wherein the antibacterial and mildewproof additive is sodium acetate.
7. The processing technology of the dried sweet potatoes according to claim 1, wherein in the sixth step, the drying and saccharifying specifically comprise: and (3) putting the sweet potato slices into a drying room, keeping the temperature between 80 and 95 ℃, drying for 0.5 hour, keeping the temperature between 45 and 55 ℃, and drying for 1 to 2 hours.
8. The processing technology of the dried sweet potatoes according to claim 1, further comprising the following steps: and uniformly placing the cooled dried sweet potatoes in a vacuum packaging bag, and carrying out vacuum sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210330314.2A CN114631590A (en) | 2022-03-28 | 2022-03-28 | Processing technology of dried sweet potatoes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210330314.2A CN114631590A (en) | 2022-03-28 | 2022-03-28 | Processing technology of dried sweet potatoes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114631590A true CN114631590A (en) | 2022-06-17 |
Family
ID=81951134
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210330314.2A Pending CN114631590A (en) | 2022-03-28 | 2022-03-28 | Processing technology of dried sweet potatoes |
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| Country | Link |
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| CN (1) | CN114631590A (en) |
Citations (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09294559A (en) * | 1996-05-03 | 1997-11-18 | Shichiro Kumada | Production of dried sweet potato and thick malt syrup used therefor |
| US20070020377A1 (en) * | 2005-07-20 | 2007-01-25 | Sharon Thomas | Production of frozen sweet potatoes |
| KR20090097487A (en) * | 2008-03-11 | 2009-09-16 | 장미 | Manufacturing method of freezed packing sweet potato |
| CN102461706A (en) * | 2010-11-08 | 2012-05-23 | 陈新明 | Preserved sweet potato and preparation method thereof |
| CN103082239A (en) * | 2013-03-11 | 2013-05-08 | 湖南省永吉农业开发有限公司 | Method for processing dried sweet potatoes |
| CN103445122A (en) * | 2013-08-19 | 2013-12-18 | 张兰华 | Processing method for dried sweet potatoes |
| CN103652738A (en) * | 2012-09-18 | 2014-03-26 | 开县源通农业发展有限公司 | Dried sweet potato and preparation method thereof |
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| CN109007198A (en) * | 2018-07-28 | 2018-12-18 | 贵州理工学院 | A kind of fermented type sugar-free pawpaw preserved fruit and its processing method |
| CN109043412A (en) * | 2018-10-29 | 2018-12-21 | 邳州市锦之绣旅游发展有限公司 | A kind of production method of dried sweet potato |
| CN109043409A (en) * | 2018-07-19 | 2018-12-21 | 童开英 | A kind of production method of dried sweet potato |
| CN109430760A (en) * | 2018-12-03 | 2019-03-08 | 北京市农业技术推广站 | A kind of peppermint dried sweet potato processing technology |
| CN110800856A (en) * | 2019-12-18 | 2020-02-18 | 广西柳州市秋野家生态农业综合发展有限公司 | Frosted preserved sweet potato and preparation method thereof |
| CN110973533A (en) * | 2019-12-05 | 2020-04-10 | 天津丰华裕隆农业发展股份有限公司 | Processing method of dried sweet potatoes capable of invigorating spleen and stopping diarrhea |
| CN112690418A (en) * | 2019-10-22 | 2021-04-23 | 湖南省康德农生态农业有限责任公司 | Making method of sweet potato slices |
-
2022
- 2022-03-28 CN CN202210330314.2A patent/CN114631590A/en active Pending
Patent Citations (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09294559A (en) * | 1996-05-03 | 1997-11-18 | Shichiro Kumada | Production of dried sweet potato and thick malt syrup used therefor |
| US20070020377A1 (en) * | 2005-07-20 | 2007-01-25 | Sharon Thomas | Production of frozen sweet potatoes |
| KR20090097487A (en) * | 2008-03-11 | 2009-09-16 | 장미 | Manufacturing method of freezed packing sweet potato |
| CN102461706A (en) * | 2010-11-08 | 2012-05-23 | 陈新明 | Preserved sweet potato and preparation method thereof |
| CN103652738A (en) * | 2012-09-18 | 2014-03-26 | 开县源通农业发展有限公司 | Dried sweet potato and preparation method thereof |
| CN103082239A (en) * | 2013-03-11 | 2013-05-08 | 湖南省永吉农业开发有限公司 | Method for processing dried sweet potatoes |
| CN103445122A (en) * | 2013-08-19 | 2013-12-18 | 张兰华 | Processing method for dried sweet potatoes |
| CN106421216A (en) * | 2016-11-17 | 2017-02-22 | 无锡明盛纺织机械有限公司 | Anti-bacteria spraying agent and preparation method thereof |
| CN109043409A (en) * | 2018-07-19 | 2018-12-21 | 童开英 | A kind of production method of dried sweet potato |
| CN109007198A (en) * | 2018-07-28 | 2018-12-18 | 贵州理工学院 | A kind of fermented type sugar-free pawpaw preserved fruit and its processing method |
| CN109043412A (en) * | 2018-10-29 | 2018-12-21 | 邳州市锦之绣旅游发展有限公司 | A kind of production method of dried sweet potato |
| CN109430760A (en) * | 2018-12-03 | 2019-03-08 | 北京市农业技术推广站 | A kind of peppermint dried sweet potato processing technology |
| CN112690418A (en) * | 2019-10-22 | 2021-04-23 | 湖南省康德农生态农业有限责任公司 | Making method of sweet potato slices |
| CN110973533A (en) * | 2019-12-05 | 2020-04-10 | 天津丰华裕隆农业发展股份有限公司 | Processing method of dried sweet potatoes capable of invigorating spleen and stopping diarrhea |
| CN110800856A (en) * | 2019-12-18 | 2020-02-18 | 广西柳州市秋野家生态农业综合发展有限公司 | Frosted preserved sweet potato and preparation method thereof |
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