Carrot sweet cake processing technology

August 05 10:12:29, 2020

Carrot is rich in carotene and vitamin B1, vitamin B2, vitamin D, niacin and various minerals, not only has a good nutritional value, but also has a good medicinal value, known as "small ginseng". Such as the processing of carrots into sweet cakes, the taste is delicious, unique flavor, is a nutritious food for both young and old. Now we introduce a simple, low-cost carrot sweet cake processing technology, suitable for the majority of farmers in the family.
1. Formula by weight: 100 parts of carrot, 100 parts of water, 10-15 parts of potato (potato), 40-60 parts of starch, 7.5 parts of white granulated sugar, 2.5 parts of salt, 2 parts of honey, 1 part of monosodium glutamate, edible preservative Right amount.
Second, the production method
1. Prepare material to remove impurities from carrots and potatoes, wash them with clean water first, and then wash them with sodium carbonate solution with a concentration of 3%. The potatoes and carrots were then cut into thin slices of 3 mm thick with a stainless steel knife.
2. Boil, stir and boil the water and pour carrot slices and potato slices into blanched hot water. After l-2 minutes until it is half-cooked, pour the water and pour it into a large pot with stirring paddle and mix well for 3-5 minutes. Stir the flakes.
3. In the stirring process, various ingredients are added and immediately cooked in a fire for 8-10 minutes. When it is viscous, it is changed to medium heat for 15-20 minutes.
4. Forming The paste after pounding is poured into a flat-bottomed container for cooling. After forming, it is cut into 1085 (cm) pieces of cake. It is sealed in a food bag and put in a cool and ventilated place. It can be kept for about one week, during which time it can be put on the market at any time; Move to cold storage, storage period of up to six months.
Carrot sweet cakes are red, tender, sweet, soft, and unbreakable. They can be eaten directly, or they can be mixed with mayonnaise and cheese. Source: Processing Network Information Officer: Zheng Xiaojing, Shanxi Provincial Bureau of Animal Husbandry and Veterinary

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