Kudzu root foods and processing method
A processing method and technology of kudzu root, which is applied in the field of kudzu root food and processing, can solve the problems of inconsistent final product size, low utilization rate, and waste of raw materials, etc.
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[0012] The present invention will be further described below in conjunction with embodiment.
[0013] A processing method of kudzu root food, it comprises the following steps:
[0014] 1. Prepare dehydrated kudzu root decoction pieces: saw the kudzu root into 10mm-50mm (15mm in this embodiment) long decoction pieces, pour 1000 grams of water, 3 grams to 5 grams of sodium pyrosulfite in the ratio of 1:1 of kudzu root and water (the present embodiment is 4 grams), soaked in the solution that 0.4 gram-0.6 gram citric acid (the present embodiment is 0.5 gram) forms for 12 hours-24 hours (the present embodiment is 20 hours), extrusion dehydration, then use clear water Soak for 12 hours-24 hours (15 hours in this embodiment), extrude and dehydrate, and repeat this three times to achieve the purpose of clean recoloring and removing bitterness; bake and dehydrate immediately, and the temperature during baking is controlled at 48°C-52°C (this Embodiment is 50 ℃), time 24 hours-48 hour...
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