Two items of Potato processing

First, the production of jam

Formula 4 kg potato, 4 kg sugar, 10 g citric acid, a small amount of carmine pigment and edible essence, 3 g sodium benzoate.

The potatoes are first washed, steamed, peeled and opened to cool, and then beaten into mud with a beater. Then pour the sugar into the sandwich pot, add the right amount of water to boil and dissolve, pour in the mashed potatoes and stir, so that the mashed potatoes and sugar water mix, continue to heat and keep stirring to prevent the pot from paste. When the slurry temperature reaches 107 ℃-110 ℃, the ph is adjusted to 3Muth3.5 with citric acid water, and a small amount of diluted carmine pigment is added to cool it out of the pot. Add appropriate amount of Hawthorn essence when the sauce is reduced to about 90 ℃ and continue to stir. In order to prolong the shelf life, 0.1% sodium benzoate can be added, put it into a sterilized bottle while it is hot, and tighten the lid. If the temperature is more than 85 ℃, it can not be sterilized; if the sauce temperature is lower than 85 ℃, put it into boiling water and sterilize it for 15 minutes, then cool it.

2. Processing methods of preserved potatoes

1, choose the same size, full potato pieces, smooth appearance of non-green spot potato pieces.

2. Rinse the potato soil with clean water, remove the outer skin and rinse. The billet can be made into various shapes as needed to increase the aesthetics of the products.

3. Ash immersion and water bleaching put the selected blank 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. Boil the billet, water bleach, put the ash soaked and bleached billet in boiling water for 20 minutes, then rinse in clean water twice, each time for 2 hours; finally, boil in 100 ℃ water for 10 minutes, then rinse in clean water for 1 hour.

5. Sugar impregnation put the above treated billet into the cylinder and inject a certain concentration of concentrated sugar solution, so that the billet can rotate slightly in the base, turn once after 4 hours, and impregnate for 16 hours.

6. The sugar is generally boiled twice, the billet and the sugar solution are scooped into the pot for the first time, and the sugar solution is boiled for 10 minutes, so that the sugar solution reaches 104 ℃, and the honey is made into a semi-finished product.

7. Coat the sugar and blanks into the pot, cook for about 30 minutes, let the sugar temperature reach 112 ℃, heat the pot, filter dry, wait for the temperature to drop to 60 ℃, then apply the sugar coating (it is appropriate for the sugar billet to be covered with sugar), and then dry it to be the finished product.