Sweet potato sauce technology

First, the choice of materials. Choose no diseases or insect pests, no cracks, no damage, rotting, more water content, sweet sweet potatoes, washed with water for later use.
Second, the system. Steam the sweet potatoes and smash them in the large tank. 50 grams of sweet potato mud was mixed with 200 grams of amylase, stirred well and fermented for 6 hours. Can also be used 2 to 3 kg barley malt (bud length to 3 to 4 cm is appropriate) amylase. After the fermentation was completed, 60 kg of water was added, stirred well, and filtered with No. 120 gauze.
熬 system is divided into two steps: 1. 熬 sweet potato solution. Put the sweet potato in a large pot first, add the water for about 12 hours (first with the fire for 6 hours, and then with a small fire for 6 hours), test with a wave pycnometer, and stop heating at 30 waves. 2. Make sauce. First use the fire to boil sugar, then turn to saccharification and then use micro-fire for about 24 hours. During the cooking process, stirring should be continued to prevent the pot from boiling and the pan from spilling. When the sauce becomes thick and sticky, it can be panned.
Third, pay attention to matters. 1. The firepower must be large and small first. Especially when making sauce, be sure to use a slight fire. 2. Note the amount of amylase used. Generally 50 kg sweet potato mud can put 2500 ~ 3000 units of 200 grams of amylase, 50 kilograms of dried sweet potatoes need to put 1000 units of 500 grams of amylase, otherwise it will affect the quality.
Usually, for every 50 kilograms of fresh sweet potatoes, 12.5 kilograms of sauce can be made, and for every 50 kilograms of dried sweet potatoes, 40 kilograms of sauce can be made, with an increase of 40% to 50%.

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