| 摘要 |
PURPOSE: A method of processing a sweet potato by mixing pretreated sweet potato, semi-rigid cheese, whipped cream and emulsified egg yolks is provided. The product produced by the processing method has excellent flavor and taste and enhanced shelf life. CONSTITUTION: A sweet potato is heated at 80 to 160deg.C for 25 to 60min in an oven, dried at 12 to 18deg.C, compressed at 80 to 120rpm for 1 to 12min with a vertical mixer and kneaded with sugar. Milk is heated and added with salt and lemon juice to give semi-rigid(semi-soft) cheese. Fresh cream or whipping cream is whipped and added with a small amount of salt and black pepper. Egg yolks are whipped, emulsified with salad oil, vinegar and a small amount of salt and mixed with mascarpone cheese. The pretreated sweet potato, semi-rigid cheese, whipped cream and emulsified egg yolks are mixed in a ratio of 7:0.6:1.6:0.8. |
