Processing and Utilization of Potato
First, make feed potato tubers and potato dregs can be fed to livestock and poultry. According to the experiment, feeding 50 kilograms of potatoes to pigs can increase 2.5 kilograms of meat, and feeding cows can produce 40 kilograms of milk or 3.5 kilograms of cream. The average daily feed of each chicken is 71 grams of chopped and cooked potatoes and mixed feed, which can increase the annual egg production by 30 to 50, and save 20 kg of concentrate feed.
Second, extracting starch can generally produce 12.15 kg of starch per 100 kg of potatoes. The extraction process is relatively simple, first wash the potato, then mechanical crushing, grinding, sieving, pulp and slag separation, and finally dehydration, drying.
Third, processing cooked food can be processed potato chips, potato chips, mashed potatoes and fried all kinds of packaged food and puffed food. Among them, fried potatoes are delicious and nutritious, so they are favored by people. The processing process is as follows: wash the fresh and high quality potatoes, then peel them mechanically or chemically, cut them into thin slices by a rotary slicer, deep-fry them in a 190 ℃ oil pan, season with salt or sugar, and then package them for sale.
4. Yee sugar can be made from potato starch or powder residue. The former first makes starch into starch milk, then liquefies it, then adds amylase to hydrolyze and saccharify starch, and then filtrates it; the latter needs to grind and sieve the powder residue, add appropriate amount of rice bran and water to steam, saccharify and boil.
Fifth, the production of calcium citrate for every 4.5 tons of potato powder can produce 1 ton of calcium citrate. The technological process is as follows: powder crushing, water sieving, cooking and sterilization, water replenishment, bacteria addition, fermentation, soaking, heating, protein removal, impurity removal, neutralization, calcium addition, product drying, packaging. In addition, potatoes and their by-products can be used to make wine or make alcohol, monosodium glutamate and so on.
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Key points of intercropping and interplanting techniques of Potato
The intercropping of potato with grain, cotton and vegetable crops can greatly improve the light energy and land utilization rate, and increase the economic benefit per unit area. The results of the experiment in Zhangqiu City, Shandong Province show that cotton and potato interplanting can yield more than 260 kg of lint and 2100 kg of potato per mu, and the intercropping of spring potato, corn and autumn potato can yield 2100 kg of spring potato, 590 kg of corn and 1300 kg of autumn potato per mu. The net benefit of these two cultivation models can be increased by 100% compared with that of single cotton or corn.
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Several processing methods of Potato
First, when making jam, wash the potatoes, remove the rotten and budding parts, peel them off, steam them in a steamer, and spread them out to dry. Then use a scrub sieve to make a uniform mashed potato for use. Put sugar, water and sour water (that is, sour water for vinegar room, mix with a small amount of thin rice and wheat bran in a jar, pour the tank for a week, once a day, filtered sour water, as vinegar introduction) into the pot until 110 ℃, pour the potatoes into the pot, and constantly turn with a shovel, stir-fry and press until the potatoes.
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