Preparation of Potato Cortex moutan and Potato Jam

1. Peel of potatoes and carrots

The main results are as follows: (1) the proportion of raw materials is potato 30kg (or 20kg), carrot 70kg (or 80kg), sugar 60kg~70kg, citric acid and water 40kg~50kg.

(2) the raw materials for the production process are → cleaning, → softening, → breaking, → sieving, → concentration, → scraper, → baking, → uncovering, → packaging, → finished products.

(3) production essentials ① material selection. Choose fresh carrots and remove the fiber; potatoes should be dug up to remove the germinated parts. ② cleaning. Wash the raw materials with clean water and cut them into thin slices. ③ steaming. Put the raw materials into the pot and boil the 30min with water. The carrots are soft and can be pulped. ④ is broken. Beat the boiled carrots and potatoes into mud with a hammer grinder or beater. The finer the better, it is required to be filtered by a sieve with a diameter of 0.6mm. ⑤ is concentrated. Add granulated sugar to the filtered slurry and a small amount of citric acid to cook for a period of time. When the slurry is thick paste, shovel it up with a shovel and form a thin sheet down. At this time, the paste is detected with precision pH test paper, and the concentration can be stopped when the pH value is about 3. If the acidity is not enough, you can add an appropriate amount of citric acid solution. ⑥ scraping. Pour the concentrated paste on the glass plate, or use a thicker plastic sheet instead of the glass plate, and scrape the plank into a 0.5cm thick sheet, which should not be too thin or too thick. If the product is too thin, it will be hard, but if it is too thick, it will be fragile. After ⑦ drying, put the scraped pulp into the drying room and bake 12h~16h at 55 ℃ ~ 65 ℃ until the pulp becomes a tough peel.

two。 Potato jam

(1) the raw material ratio of mashed potato 150kg, milk powder 175kg, sugar 84kg, pineapple pulp 15kg, appropriate amount of citric acid (adjusted to pH 4), iodized salt thickener and flavor enhancer water is 10% of the total mass of the first three.

(2) production process ① potato → peeling → color protection treatment → cooking mud → beating into homogenization, ② pineapple → peeling → beating → pressure filtration, ③ Agar, carrageenan → heating dissolution.

① + ② + ③ mix → boiling → blending → hot filling tank → cover inverted → section cooling → finished product.

(3) production points ① slices. Immediately after peeling, potatoes should be cut into 5 ~ 6 slices, soak 10min with 0.05% sodium pyrosulfite solution, wash and remove residual sulfur, steam 10min and set aside. ② sifted. Pineapple peeled and beaten through 80 mesh silk cloth sieve, thickener Agar and carrageenan were prepared in the ratio of 1 ∶ 2 and 20 times hydrothermal solution. Add ingredients to ③. Potato pulp and white sugar, pineapple pulp, milk powder and thickener are boiled to 100 ℃. Citric acid, iodized salt (0.3% of the total material) and flavor enhancer are added sequentially before starting the pot. ④ hot-filled cans should be hot-packed at more than 85 ℃, and bottles and lids should be pre-sterilized.

(4) ① sensory index of product quality standard. The product is (light) yellow, glossy, uniform; the taste is sour and sweet, with the inherent aroma of milk and pineapple, no obvious potato flavor; the sauce is sticky gelatinous and there is no liquid exudation on the surface. Physical and chemical indexes of ②. The sugar content (converted sugar) is not more than 35%, and the total soluble solids is not more than 40% (in fold) photometry. ③ health index. Tin is not higher than 200mg/kg, lead is not higher than 2mg/kg, copper is not higher than 10mg / kg, no pathogenic bacteria and spoilage caused by microorganisms.

Potato jam has the characteristics of low sugar content, rich high-quality nutrients and good taste quality. the product is mainly used as sandwich filler for noodles or sweetener for smearing.