Technology of making yellow rice wine from potato
Potato is rich in starch and nutrition. Using potato as raw material to brew yellow rice wine not only has low cost, but also has good wine quality. 100 kg potato can produce about 85 kg of 50 degree yellow rice wine.
Pretreatment. Wash and peel the disease-free and insect-free potatoes and boil them in a pot. After cooling out of the pot, pour it into a large pottery jar or stainless steel pot and pound it into a mud paste with a wooden stick.
Match the music material. Press 100 kilograms of potatoes with 100 grams of pepper and fennel, add 20 kilograms of water into the pot and bring to a boil, then simmer for 30-40 minutes. Filter and remove dregs after cooling.
Mix koji and ferment. Pour the koji liquid into the potato mud tank, mix it into a uniform slurry, seal the cylinder mouth with plastic sheet and ferment in an environment of about 25 ℃. Open the tank and stir every other day. When bubbles in the pulp continue to overflow and clear liquor floats on the pulp after the bubbles dissipate, the fermentation stops.
Cool down. Move the cylinder to a cold room or a place where the temperature is relatively low, and open the cylinder to cool it suddenly. Generally, the cooling effect is better at the temperature of 4-8 ℃, and it can also be cooled by flowing water.
Press and filter. Cool the pulp for 10-12 hours and press it in a clean cloth bag. Press the clear wine and filter it twice with a wine filter to get high-quality yellow rice wine with strong flavor.
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No-tillage cultivation techniques of Potato
1 Application: this technology focuses on applying an area of 5000 mu in Enshi Prefecture, Zhijiang City, Xiangfan City and the suburbs of Wuhan City in western Hubei, saving about 50 yuan per mu of ploughing fees, using fresh potatoes on the market in the early April to May, the price can be increased by more than 50%. 2 key technical parameters 2.1 medium paddy fields near the suburbs were selected and 200 ml / mu of rice were uniformly sprayed on rice pockets and field weeds with 200 ml / mu after harvest. 24 hours later, fertilizer could be applied, ditches and boxes could be opened. 2.2 choose precocious horse bells such as Nanzhong 552
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Processing technology of potato chips (fried)
1. Raw material formula: potato chips 100 kg, baking powder 0.5 kg, chemical seasoning 0.5 kg, potato starch 20 kg, emulsifier 0.6 kg, water 65 kg, refined salt 1.5 kg. 2. Technological process: raw material mixed → pressing, slicing → frying → finished product. 3. Main points of production: pressing and slicing: after mixing the above materials in proportion, press them into a thin sheet with a thickness of 0.6 cm to 0.65 cm (water content is about 39%), and then cut the pressed sheet according to the desired width.
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