Comprehensive Processing Technology of Potato

Potato is one of the main agricultural products in China, which can be planted all over the country and has great potential for production. In addition to fresh food, processing starch and cooking Chinese and Western fast food, potatoes can also be processed in a variety of ways.

1. Potato jam

First wash the potatoes, remove the rotten and sprouting parts, then peel off the skin, steam it in a steamer and let it 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 wheat bran with a small amount of porridge) in a jar, pour out the tank for a week, once a day, filtered sour water, as vinegar introduction), put into the pot until 110 ℃, pour 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℃, add citric acid and pigment. And the pH value was controlled to 3 Mel 3.2. At this time, due to the high temperature, it is necessary to stir frequently to prevent coking. Cool down over low heat. When the material in the pot reaches ℃, add the fruit flavor and nutritional additives to the pot. Stir well with a shovel to make potato jam.

Processing ingredients: 50 kg of potato, 40 kg of sugar, 17 kg of water, 0.2 kg of acid water, the right amount of food pigment, about 100 mg of edible essence, 160 g of powdered citric acid, and the right amount of nutrition.

2. Potato, pineapple bean

25 kg of potato starch, 12.5 kg of fine flour, 2 kg of Bili powder, 1.25 kg of powdered glucose, 0.5 kg of defatted powder, 4 kg of eggs, 1 kg of honey, 25 g of ammonium bicarbonate and 500 g of water. The above ingredients total 46.775 kg and can be made into about 40 kg of pineapple beans. The main production process is that the raw materials of the formula are stirred and mixed, pressed into pineapple bean shape, and baked. Pineapple beans are easily dissolved by saliva, so they have become a very popular baby food and a snack for children and the elderly.

3. Potato marshmallows

Soak the six-rowed barley in clean water for 2 hours (the water temperature is kept at 20 ℃ 25), and pour out the water when its water content reaches about 45%. Then store the swollen barley in 25 ℃ room and sprinkle the barley with a spray can to germinate twice a day. After 4 days, when the malt grows to more than 2 cm, it can be set aside. 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% after SAIC, and add the last 30% when adding 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, and stir fully. When the temperature drops to 60 ℃, add the prepared malt (about 10%), then stir well up and down, and pour in some malt water. When the temperature drops to 54 ℃, heat preservation for 4 hours. After the temperature drops, add 100kg of warm water of 65 ℃ to keep it warm. After full saccharification, the sugar Yee is filtered out, and the sugar solution is heated in the pot. After boiling, it can be made into potato Yee sugar.

4. Fresh potato vinegar

Cut the potatoes into thin slices and soak them in water for 2 hours. Pick up and drain the water and put it in a steamer. If potatoes are used, they should be cut into rice grains, and the impregnation treatment is the same as that of fresh shredded potatoes. After steaming, mix in a small amount of fried wheat flour, take 50kg of fresh potatoes, add 45kg of water (or 50kg of dried potatoes, 200kg of water), saccharify for about 5 hours under the condition of 55 ℃, cool to 30 ℃, add yeast liquid, and finally add human vinegar. The vinegar can be matured after 3 weeks, then heated at 60 ℃ for 30 minutes, then revolved and precipitated, and the clarified vinegar was taken out. The vinegar meal is pressed, such as turbidity and then filtered, so as to make fresh potato vinegar.