1. process flow

Raw materials → cleaning → color protection → salting → desalination → squeezing → dehydration → mixing → seasoning → bagging → sealing → sterilization → cooling → inspection.

2. Processing point

2. 1 Selection of raw materials: Choose crisp, tender, green, pollution-free, rot-free and pest-free sweet potato leaves, and remove yellow leaves, weeds and soil.

2.2 Cleaning and color protection: put the sweet potato leaves into the cleaning tank, fully clean them with flowing water, and drain the water. Soak the clean leaves in 0.05% sodium carbonate and 0.3% calcium hydroxide solution for color protection, and take them out when bubbles appear, then rinse the residual liquid on the sweet potato leaves with running water and drain.

2.3 salting: salting with 15%- 18% salt, 0. 1% calcium chloride and 0. 1% ascorbic acid. When curing, a layer of sweet potato leaves and a layer of salt are compacted layer by layer until they are full, and the jar mouth is sprinkled with a layer of salt and sealed with plastic sheets. In the first week, the cylinder is turned once a day, the purpose of which is to marinate evenly without heating, and then compact with bluestone after one week. The curing time is one month.

2.4 Desalination: Direct cleaning desalination method is adopted to keep the salt content at 5%-6%.

2.5 Squeezing dehydration: Squeezing to remove some water in sweet potato leaves is beneficial to the penetration of seasoning liquid.

2.6 Seasoning: Add 100g fragrant powder, 60g pepper and 45g garlic powder per 100kg sweet potato leaves. 600 grams of Chili powder. Sugar 1.5kg salt 1kg, monosodium glutamate150 g, 80ml soy sauce and 25g potassium sorbate.