Processing Technology of Preserved Potato

1. Material selection

Choose the same size, plump, smooth non-green spot potato pieces to make preserved potatoes.

2. Blank making

Wash the soil on the potato block with clean water, remove the outer skin and then wash it, and then make blanks of various shapes as needed.

3. Soak

Put the billet into a container, soak it in a certain concentration of light lime water for 16 hours, then rinse it in clean water for 4 times for 2 hours each time.

4. Boiled billet

Boil the soaked billet in boiling water for 20 minutes, then rinse in clear water twice for 2 hours each time, then boil in 100 ℃ boiling water for 10 minutes, and then rinse in clean water for 1 hour.

5. Sugar boiling

The blank after the above treatment is put into the cylinder, and the amount of the blank can be rotated slightly in the cylinder, and the concentrated sugar liquid is injected. Turn it once after 4 hours. After dipping for 16 hours, scoop the billet and sugar into the pan, bring it to a boil and cook for another 10 minutes. Make the sugar liquid temperature up to 104 ℃, that is, to make a semi-finished product. Then put the sugar and blanks into the pot, boil for about 30 minutes, let the sugar liquid temperature reach 112 ℃, heat the pot, filter dry, sugar-coated when the temperature drops to 60 ℃, and then dry to make the finished product.