| 摘要 |
A method of making a processed food product by subjecting a sweet potato to a heating procedure with steam and an aging procedure at low temperature two times is provided to prevent decoloration of the sweet potato and destruction of components. Therefore, the method increases the commercial value of the processed food product. The processed food product is manufactured by the steps of: washing and peeling a sweet potato; heating the peeled sweet potato with steam at 160 to 180deg.C for 30 to 40min; aging the heated sweet potato at -2 to -5deg.C for 10 to 20min; thawing the cooled sweet potato at room temperature for 10 to 30min in the first step; aging the thawed sweet potato at -2 to -5deg.C for 10 to 20min in the second step; thawing the cooled sweet potato at room temperature for 10 to 30min; mixing 95% by weight of the thawed sweet potato with 5% by weight of vegetables; and forming the mixed material into a specified shape. The vegetables are onions, green onions and carrots. |
