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 white granulated sugar, water and sour water (that is, sour water used in vinegar room, mix with a small amount of thin rice and wheat bran in a jar, pour out 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 all the mashed potatoes are scattered, while preventing stuttering at the bottom of the pot. When heating to 115℃, citric acid and pigment were added, and the PH value was controlled to 3mi 3.2. At this time, due to the high temperature, it is necessary to stir frequently to prevent coking. Cool down with low heat, when the material in the pot reaches 90 ℃, add fruit flavor and nutritional additives to the pot, stir well with a shovel to make potato jam.

Processing ingredients: potato 50 kg, granulated sugar 40 kg, water 17 kg, acid water 0.2 kg, food pigment right amount, edible essence 100 mg, powdered citric acid about 0.16 kg, nutrition right amount.

2. Potato production pineapple bean potato starch 25kg, refined flour 12.5kg, thin powder 2kg, powdered grape powder 1.25kg, defatted powder 0.5kg, egg 4kg, honey 1kg, ammonium bicarbonate 0.025 kg, water 0.5kg, the above formula raw materials total 46.775 kg, can produce potato pineapple bean about 40 kg. The main production process is to mix the formula raw materials separately, calender into pineapple bean shape, and bake.

Soak six-rowed barley in water for 2 hours (the water temperature is kept at 20 ℃), pour out the water when its water content is about 45%, then put the swollen barley in 25 ℃ room to let it germinate, and sprinkle the barley with a spray pot twice a day. After 4 days, when the malt grows to more than 2 centimeters, it can be used. At the same time, prepare potato dregs, grind and filter the potato dregs, add 25% of the husks, and then sprinkle about 80% of the water on the prepared raw materials and place them well for 1 hour, divided into three times on the top drawer. Charge 40% for the first time, add 30% to the steam, add the last 30% to the steam, wait for the steam to steam for 2 hours, steam the material thoroughly, and then saccharify. Put the steamed material into a barrel, add an appropriate amount of water soaked in malt, stir fully, when the temperature drops to 60 ℃, add the prepared malt (10% is suitable), then stir up and down evenly, and then pour in some malt water. When the temperature drops to 54 ℃, heat preservation for 4 hours. After the temperature drop, add 65 ℃ of warm water 100kg, continue to keep it warm, after full saccharification, filter out the sugar Yee, put the sugar solution in the pot to heat up, after boiling. When the concentration reaches Baume 40, it can become potato Yee sugar.