The efficacy and function of sweet potato leaves

I believe everyone has eaten sweet potatoes, and many people like to eat them. Sweet potatoes can be baked, steamed, or used to cook porridge. They taste sweet and delicious. Sweet potatoes are also rich in dietary fiber, which is very effective in losing weight and lowering blood pressure. In fact, sweet potato leaves are edible, and they are rich in nutrients. Next, let us learn about the effects and functions of sweet potato leaves.

Sweet potato leaves (a perennial vine herb), also known as sweet potato leaves, are the leaves on the stems of sweet potatoes during their growth process. Sweet potato leaves have many uses, such as improving immunity, protecting eyesight, delaying aging, and detoxifying. What is usually eaten are the tender leaves at the top of the sweet potato stems after they mature in autumn.

Sweet potato leaves have health functions such as improving immunity, stopping bleeding, lowering blood sugar, detoxifying, preventing and treating night blindness, promoting metabolism, facilitating laxative and urination, raising platelets, preventing arteriosclerosis, preventing cell canceration, promoting lactation and detoxifying. Sweet potato leaves can make the skin smooth. Regular consumption can prevent constipation and protect eyesight. It can also keep the skin delicate and delay aging.

value

A "sweet potato leaf fever" has swept across Europe, America, Japan, Hong Kong and other places. In the past, sweet potatoes were considered a longevity health food, while sweet potato leaves were discarded or used as feed. Only in a small area around Ruijin were sweet potato leaves eaten. Research has found that sweet potato leaves are extremely high in protein, vitamins and minerals. The protein content is 2.74%, carotene is 5580 international units/100 grams, vitamin B2 is 3.5 mg/kg, vitamin C is 41.07 mg/kg, iron is 3.94 mg/kg, and calcium is 74.4 mg/kg. Compared with spinach, celery, cabbage, rapeseed, leek, cucumber, pumpkin, winter melon, lettuce, cabbage, eggplant, tomato and carrot, potato leaves rank first in 13 of the 14 nutrients, including protein, fat, carbohydrates, calories, fiber, calcium, phosphorus, iron, carotene, Vc, VB1, VB2 and niacin.

Process

The processing technology is introduced as follows:

Sweet potato leaves

Process flow: raw materials → blanching → salting → batching → bagging → sealing → sterilization → finished product.

Processing points

1. Raw materials. Take the tender sweet potato leaves, remove impurities, mud and moldy leaves, put them in a washing sink and wash them thoroughly with running water, then take them out and drain them.

2. Blanching. Wash the sweet potato leaves, soak them in 1% salt water for 10 hours, wash them clean, and soak them in 1% sodium carbonate solution for 8 minutes. Take them out and put them into 3% salt solution containing 0.17% baking soda and a pH value of 8. The solution temperature is 95℃~100℃. Blanch them for 1~1.5 minutes and cool them quickly.

3. Salted. The sweet potato leaves are soaked in 10% salt water containing 0.2% calcium chloride. The concentration of the salt water is kept stable and increased by 2% every day until the concentration reaches 16%. Pickle for 4 to 5 days, desalt and drain.

4. Prepare spices. Crush 0.2% star anise, 0.4% old ginger, 0.08% cloves, 0.08% cinnamon, 0.05% white pepper, 0.1% cumin and other ingredients, put them into bags, add water and boil for 2 hours, make up the water volume to 50 kg, cool it, add 0.02% ethyl lactate, 0.02% ethyl acetate, and 0.01% isoamyl acetate to make the spices.

5.Soup recipe. Use 2% of the above spices, 20% of white sugar, 2% of table salt, and 1% of edible white vinegar.

6. Mix and bag. Put the sweet potato leaves processed as above into a composite bag in a quantitative manner, and then add an appropriate amount of soup. You can also add 2% salt, 0.1% sesame, 1% chili oil, 0.2% MSG, 0.1% ginger powder, 0.5% sugar, and 0.02% dehydroacetic acid to the sweet potato leaves. The thickness of the finished product should be less than 15 mm, and the contents should be 3 to 4 cm away from the bag opening.

7. Seal and sterilize. The packed bags are vacuum sealed and then sterilized in a retort, generally at 121°C for 15 minutes.

8. Insulation and inspection. The finished product is kept at 37℃ for 7 days, inspected, the turbidity of the soup and the bulging of the bag are removed, and the finished product is packed.