First, the operation method: take sweet potato leaves, to dry, mildew, sediment. After cleaning, soak for 10 hours with 1% salt water, and then clean. After soaking in 1% sodium carbonate for 8 minutes, the solution was recently introduced into 3% saline containing 0.17% sodium bicarbonate and adjusted to pH 8. The mixture was blanched for 1 to 1.5 minutes at 95°C to 100°C and quickly cooled. Impregnated with 10% saline solution containing 0.2% calcium chloride, keeping the salt concentration steady, increasing salt concentration by 1% daily until the salt concentration reached 16%. Pickle for 4-5 days, desalt, rinse, drain.

Ingredients: Star anise 0.2%, ginger 0.4%, cloves 0.08%, white pepper 0.05%, fennel 0.1%. After being crushed and bagged, add water and boil for 2 hours to make up for 50 kilograms of water. After cooling, add 0.02% ethyl lactate, 0.02% ethyl acetate, and 0.01% pentaerythritol acetate as the flavor.

Soup recipe: 2% of the above spices, 20% of sugar, 2% of salt, and 1% of white vinegar.

Formulated bagging: The processed sweet potato leaves can be quantitatively loaded into a compound bag, and then a suitable amount of soup can be added. You can also add 2% salt, 0.1% sesame, 1% chili oil, 0.2% MSG, 0.1% ginger powder, 0.5% white sugar, 0.02% sodium dehydrogenase in sweet potato leaves. Mix well and put it into a compound bag. After vacuum sealing, sterilization, heat preservation inspection is finished product.

Second, note:

1. Boiled green potato leaves can also be added to 0.4% calcium chloride to dip and harden. The solid-liquid ratio is 1:4 (mass ratio). Soak for 1 hour and then marinate with salt water.

2. Polyester-aluminum foil-polyene via three-layer composite film bags. The net weight of sweet potato leaves is quantitatively loaded according to the capacity of the bags. The thickness of the finished product should be less than 15 mm and the contents should be 3-4 cm from the bag mouth.

3. Sterilize at 121°C for 15 minutes. The finished product is kept at 37°C for 7 days. Check and remove the turbidity and bagging of the soup.

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