Ingredients: fresh sweet potato leaves, tender shoots, refined salt, citric acid. Operation points: 1. Select the material to choose clean, fresh, disease-free, non-rotted sweet potato leaves and their buds. 2. Wash the leaves and the sediment on the stems with clean water, remove the yellow leaves, rotten leaves, diseased leaves, leaves and old stalks and leaves, and then remove the water. 3. Compared with the tender shoots, the potato leaves have slightly higher nutrient content than the shoots, but the taste of the dishes processed by the two is somewhat different. Therefore, they can be divided into three types of processing for consumers to choose. That is, canned pure potato leaves, canned shoots (including some tender stems), unsliced ​​potato leaves and canned shoots. 4. Boil the potato leaves and shoots in boiling water for 2 to 5 minutes before filling the cans, then fill the cans and inject a little saline solution containing citric acid. Exclude air in the exhaust box and sterilize. 5. Sterilization cooling is carried out by pasteurization, and the temperature is maintained at 90 ° C for 10 min. It should be noted that high temperature and long time are easy to discolor the potato leaves. In order to prevent discoloration and loss of vitamins, three methods of vibration treatment, ultraviolet radiation, and freezing treatment in a magnetic field can be considered. It can be cooled after sterilization. Hand Soap Liquid,Hand Foam Soap,Wash Hand Soap,Soap Hand Wash Wuxi Keni Daily Cosmetics Co.,Ltd , https://www.kenicosmetics.com