Storage and rough processing Technology of Potato

I. Storage technology

1) Buried. Select a place with high and dry terrain and dig a trench 0.8-1.5 meters wide and 0.9 meters deep. The potato stored in cold place is stored in ditch when it is about to freeze, potato pieces are scattered, the thickness is 40- 50cm, corn stalks are put every 1m to make ventilation tube, the ventilation tube is 0.5m higher than the ground, covered with straw curtain, covered with soil when the temperature drops, the thickness is not lower than frozen soil layer, and the top of ditch should be raised.

2. Ventilation storage method. The height of potato pile is 1.3-1.7 meters. 2 meters wide, every 2-3 meters in the potato pile vertical put a ventilation tube, the whole storage period inspection 1-2 times, some storage using basket packed potato pile 4-5 layers high as a wall, scattered in the middle, or surrounded by wooden fences, scattered in the middle of the method.

3. Chemical treatment. In order to prevent tubers from sprouting during storage, methyl or ethyl acetate, green or gamma rays can be used. The use method of methyl nalacetate is: store 5000 kg potato pieces, dissolve the medicine in 2 times acetone with 150-250 g methyl nalacetate solution, mix in 10-12.5 kg fine soil, and evenly sprinkle in potato piles.

It can also be sprayed with 0.25% green solution at the end of stem and leaf development, and the bud inhibition effect is also very good. In addition, irradiation of harvested potato after callus treatment with γ ray had obvious bud inhibition effect.

II. Rough machining technology

1. Quick marinated potatoes. Process flow: Ingredients → Salting → Kelp soup soaking → Finished product.

Ingredients: potato 100 kg, salt 2.5 kg, vinegar 5 kg, sugar 12.5 kg, dry (green) pepper 100-200, a small amount of kelp.

Processing method: Wash potatoes, cut into round slices, spread flat on the plate, sprinkle salt, put into a container salted. Kelp wash, cut into small pieces, boil with water after fish out, white sugar, vinegar, pepper shreds into kelp soup, fully stir evenly. When the kelp soup is cooled to 50-60 ° C, pour it into a container filled with pickled potato chips for about 30 minutes.

2. Frozen potato pieces

Process flow: raw material selection and treatment → blanching → freezing and packaging.

Raw material selection and treatment: select ungerminated, disease-free, uniform size potato as raw material. Wash and peel, cut the whole potato into 1/4-1/6, triangular shape, immediately put into 0.5% salt solution to protect color.

blanching: blanching temperature is 95-100 DEG C, blanching time is 1-2 minutes, taking out and draining. Freezing and packaging: put into-35℃ low temperature quick-frozen, frozen immediately after packaging with polyethylene plastic bags, and stored in a refrigerator below-18℃.

3. Mashed potatoes. Process flow: raw material selection and treatment → cooking → blending (drying → molding and packaging).

Selection and treatment of raw materials: selecting potato pieces with large specific gravity, more starch, uniform individual size, thin skin and shallow bud eyes, removing diseases, pests and rotten potato pieces, cleaning and peeling, slicing the peeled potato pieces into uniform slices with a thickness of 10 mm, washing with clear water, removing starch and other substances on the surface, and preventing the pan from burning when cooking. After washing, color protection treatment is carried out with 1-2% sodium bisulfite solution.

Cooking: Pre-cook with water at 55-80℃ for 10-20 minutes, then cool with cold water. boiling at 98-100 deg.C for 15-25 min, taking out, and pulverizing into mud with screw pulverizer.

Blending: Add monoglyceride or diglyceride, phosphate, sulfur dioxide, food coloring, onion juice and other flavor enhancers. Commonly used amounts are: monoglyceride 0.6%, sulfate 0.4%, sulfur dioxide 0.01%. Mix monoglyceride, food pigment, onion juice and precipitated water evenly, add to mashed potatoes, sulfate and sulfur dioxide are added separately.

4. Fried potato chips

Process flow: washing potatoes → peeling → trimming → slicing → blanching → frying → centrifugation → seasoning → packaging → finished products.

Selection and cleaning of raw materials: choose fresh potatoes without rot, deterioration, bud eyes and regular shape, soak them in water, wash them with brush and rinse them with clean water.

Peeling and trimming: peeling manually or with peeling machine, washing with water, trimming irregular potatoes to regular shape.

slicing and washing: slicing potato chips into thin slices with thickness of 1-2 mm by a slicer, washing the thin slices with clean water, putting into hot water at 90 DEG C for 2-3 minutes, taking out, and controlling moisture content.

Vacuum frying: Dehydrated potato chips are fried in a vacuum fryer for 1-2 minutes until cooked and golden brown.

Centrifuge, seasoning: hot fried potato chips with centrifuge oil, air drying after the moisture content of about 3%. You can also add various seasonings to make seasoned potato chips.

Packaging: composite film or composite paper tube, vacuum packaging or inflatable packaging.

5. New potato starch

Process flow: A: peas → soaking → draining → crushing → sieving → fermentation → pea sour juice.

B: potato → washing → peeling → shredding → crushing → sieving → potato slurry → mixing → placing → centrifuging → removing sand → removing protein → drying → quality inspection → packaging → finished product.

potato slurry preparation: selecting fresh potatoes without putrefaction, deterioration, bud and high starch content, soaking in clear water for a period of time, brushing with a brush, washing with clear water, peeling, cutting into filaments, adding water according to a ratio of 1:2, pulverizing into mud, sieving with a 200 mesh sieve, and filtering to obtain filtrate for later use.

Preparation of pea acid syrup: peas soaked in 5 times water for 48 hours, drained. adding 10 times of water, crushing, sieving with 200 mesh sieve, taking powdered water, putting into a triangular flask, sealing, standing, naturally fermenting at room temperature of 18-26 DEG C for 48-72 hours, until the powdered water turns from white to yellow, the surface bubbles and tastes sour, and the pH value is 4-5, thus obtaining mature sour liquor (the total bacterial count is 1.6 * 107/ml), filtering for later use.

starch preparation: take that potato slurry prepared aft filtration, adding 20% pea acid slurry, mixing evenly, standing for about 30 min, centrifuging, remove liquid, removing fine sand and impurities from sediment by a sand remover, removing protein by a precipitation separator, drying at 50 DEG C until the moisture content drops to about 14%, and packaging.