A process for making frozen sweet potatoes includes the steps of slicing sweet potatoes, and then applying citric acid juice, preferably, lemon juice, to the slices. A coating then is applied to the slices, the coating including a mixture of corn syrup, honey, brown sugar, lemon flavor and vanilla flavor. The slices are pan-fried, cooled to room temperature, and then frozen. If desired, a flavor-enhancing mixture can be applied to the slices while they are being cooled. The flavor-enhancing mixture preferably includes cinnamon, cane sugar, allspice, and nutmeg. The invention does not require that the sweet potatoes be water-blanched in order to maintain the flavor and color of the sweet potatoes, and it provides coated sweet potato slices that are both flavorful and attractive. The sweet potato slices can be stored for long periods of time by freezing, and they can be cooked easily and quickly by conventional techniques immediately upon removal from the freezer.

Production of frozen sweet potatoes

A composition comprising an effective amount of GA4/7 (gibberellin 4 and gibberellin 7) or GA3 (gibberellic acid) and 6BA (benzyladenine) is used as a seed treatment on sweet and field corn (Zea mays) to accelerate plant establishment and to promote low temperature germination and emergence.

sweet/пченка

Production of frozen sweet potatoes

Germination acceleration

Најкомплетната база на податоци за лековити билки поддржана од науката