French fried frozen horse bell fries
French fried frozen horse bell fries: peeled and sliced potatoes with a thickness of 6.35-12.0 mm and a length of more than 10 cm. The cut strips are cleaned to remove starch from the surface. Then soak or spray potato strips with antioxidant solution to prevent oxidation and discoloration of potatoes. The antioxidant solution contains 0.5-1% sodium pyrophosphate, sodium disulfate or other decolorant. Heat the solution to 55-82 ℃, soak the potato strips in this solution for 10-25 seconds, then blanch the potato strips, inactivate their metabolic function and gelate the starch. Then, freeze the potatoes in a common way. Deep-fry the potato chips before eating and do not need to melt before deep-frying. Deep-fry the potato chips in an oil pan of 171,193 ℃ for 1.5-3 minutes.
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Control of potato diseases
Disease is one of the important factors affecting the yield and seed character of potato in winter. The main diseases and control methods of potato in winter in Yunnan Province are introduced as follows: virus disease control methods: selecting virus-resistant varieties and virus-free seed potatoes; pulling out diseased plants in the field; timely control of aphids. Fungal disease one is late blight. Control methods: selection of disease-resistant varieties and disease-free seed potatoes; timely removal of central diseased plants and intermediate ploughing and weeding; chemical control. The second is early blight. Control methods: selection of disease-resistant varieties; chemical control. Control methods of bacterial diseases and ring rot: selection
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Poisoning of germinated potato and its diagnosis and treatment
Potatoes are also known as potatoes and yam eggs. Potato contains a kind of alkaloid-solanine, which has strong irritation and corrosiveness to the gastric membrane, and has an inhibitory effect on the central nervous system, especially the respiratory center. The content of solanine is generally very small, but the content of solanine around the sprouted potato bud and in the tender bud is very high, which can cause poisoning after accidental eating. The clinical manifestation of acute poisoning usually occurs within 10 minutes to several hours after eating. Burning sensation in the mouth and pharynx followed by nausea, vomiting, abdominal pain and diarrhea
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