Potato is one of the major agricultural products in China and can be planted all over the country. The potential for production is huge. In addition to fresh potatoes, processed starch, cooked Chinese and Western snacks, potatoes can also be processed in various ways.

1. Potato jam

Wash the potatoes first, remove rotting and sprouting parts, then shave off the skin, steam it in the steamer, and spread it out in the cage. Rub again with a sifting screen to make evenly mashed potatoes. Put white sugar, water and acid water (acid water used in vinegar room, mix wheat bran with a small amount of thin rice (porridge) on the tank, and invert the cylinder once a week, once a day, filter the acid water, as a guide for vinegar) Put the potato in the pot and put it in the pot until it reaches 110°C. Turn it over with a shovel and fry it until the mashed potatoes are all compressed. At the same time, you must prevent the bottom of the pot from stuttering. Citric acid and a pigment were added when heating was continued to 115°C. And control its pH 3-3.2. At this time, due to the high temperature, it is necessary to diligently dilute and prevent coking. Reduce the temperature with a small fire, when the pot reaches up to 叨 °C, add the fruit flavor and nutrient additives into the pot, and stir it with a spatula to make potato jam.

Processing ingredients: potato 50 kg, sugar 40 kg, water 17 kg, acid water 0.2 kg, the amount of food coloring, food flavor about 100 mg, powdered citric acid about 160 grams, nutrition amount.

2. Potato pineapple beans

25 kilograms of potato starch, 12.5 kilograms of flour, 2 kilograms of powdered flour, 1.25 kilograms of powdered glucose, 0.5 kilograms of skim powder, 4 kilograms of eggs, 1 kilogram of honey, 25 grams of ammonium bicarbonate, and 500 grams of water. A total of 46.775 kilograms of the above recipe ingredients can be made into approximately 40 kilograms of pineapple beans. The main production process is to stir and mix ingredients, press it into a shape of pineapple, and bake. Pineapple beans are easily dissolved in saliva and have become very popular snacks for babies and children and the elderly.

3. Potato f

Hexagonal barley is soaked in clean water for 1-2 hours (the water temperature is maintained at 20-25°C), and the water is drained when the water content is about 45%. The inflated barley was then stored in a room at 25°C, and the barley was sprayed with a watering can and allowed to germinate twice a day. After 4 days when the malt grows to more than 2 cm, it is ready for use. At the same time, the potato slag was prepared. After potato slag was finely filtered, 25% chaff was added, and then about 80% of the clean water was sprinkled on the well-prepared raw materials and mixed thoroughly for 1 hour. The tray was divided into 3 times. 40% for the first time, 30% for SAIC, and 30% for SAIC. Wait until the steam is steamed out for 2 hours to steam the material and then saccharification. Place the steamed material in a cask and add the appropriate amount of malt-soaked water. Stir thoroughly. When the temperature drops to 60°C, add malt (about 10%) to the prepared malt, stir it evenly, and pour some malt water. When the temperature dropped to 54°C, keep warm for 4 hours. After the temperature drops, add 100 kg of warm water at 65°C and let it keep warm. After full saccharification, the glycosides are filtered out, the sugar liquid is placed in a pot and heated, and after brewing, it can become potato caramel.

4. Potato vinegar

Potatoes were cut into filaments and soaked in water for 2 hours. After draining, drain and steam inside the steamer. If potato blocks are used, they should be cut to the size of rice. The immersion treatment is the same as that of fresh silk. After steaming, stir in a small amount of fried wheat flour, take 50 kg of fresh potatoes, add 45 kg of water (or 50 kg of dried potatoes, add 200 kg of water), saccharify at 55°C for 5 hours, and add yeast liquid when cooled to 30°C. Lastly, add vinegar and sesame seeds. After 2 to 3 weeks, it matured, and after heating at 60°C for 30 minutes, the precipitate was spun down and the clear vinegar was taken out. The vinegar mash is pressed, and the turbidity is filtered, so that the potato vinegar is produced.

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