Processing Technology of Potato fudge

The high-grade fudge made of potato as the main raw material has good taste and color, moderate softness, sweetness and delicacy, and is very popular with consumers. And it has the characteristics of simple equipment, easy production, high profit and so on.

5 kg of potato paste, 3 kg of sugar, 1.3 kg of edible gelatin, 2.5 kg of water, 10 g of sodium benzoate, 2.4 g of sodium sulfite, the right amount of edible pigment, citric acid adjusted according to ph.

1. Select potatoes that are not moldy, spoiled, frozen or blackened for processing.

2. Wash with clean water for several times to remove the unclean matter and drain the water.

3. Peeled, sliced potatoes, peeled by hand, cut into French fries about 15 mm long and 15 mm wide, and then put into a plate filled with cold water to prevent decay.

4. Preservative bleaching prepares an aqueous solution containing 0.4% sodium sulfite, filter out the water and weigh the chips, soak them in the solution for 1 hour, and then filter out the water.

5. Bring the water to a boil, blanch the French fries for 2 minutes, then put them into cold water, rinse 2mi 3 times and filter out.

6. boiled potato put the filtered French fries into the pot and add cold water, the water weight is about twice as heavy as the French fries, so that the water can immerse the French fries, heat and boil until the French fries are soft, squeeze the French fries with your hands, so that you can stop the fire and drain the water.

7. Grind the filtered French fries into potato paste, as thin as possible, and then calculate the weight of the potato paste.

8. Paste boiling water and sugar are heated in a sandwich pot. When the sugar is melted, potato paste and citric acid are added. When the ph is 3, the acid can be stopped. When the temperature reaches 107 degrees Celsius, add dissolved sodium phenylpotash and gelatin to the syrup (add cold water before boiling sugar, cold water is about 2 times that of gelatin, and then put the container of gelatin into 50 degrees water to dissolve it), then boil for 5 minutes and cease fire for 5 minutes. In the process of cooking, constantly scrape the bottom of the pot with a spatula, when the temperature drops to about 60 degrees, add essence and pigment adjusted by edible alcohol to mix well.

9. In this process, the syrup should be poured into the human plate or mold when the syrup temperature is 60 degrees Celsius, with a thickness of about 12 mm. The plate should be horizontal and immovable.

10. Cool put the plate or mold in a sanitary and dry place and let it cool naturally until the sugar solidifies.

11. Cut the sugar into blocks of about 18 mm and 10 mm wide with a stainless steel knife, and also cut into other shapes. Sprinkle with a layer of white granulated sugar, shovel it out along the bottom with a stainless steel knife, and place it on a plate containing white sugar so that it does not stick.

12. Dry the candy in a sanitary and dry place for about 24 hours, or pack it after drying.