-
A Comprehensive Guide to Potato Processing Techniques
The potato is one of China's major agricultural products and can be grown all over the country, with enormous production potential. Besides being eaten fresh, processed into starch, or cooked into Chinese and Western fast food, potatoes can also undergo many kinds of further processing. 1. Potato jam First, wash the potatoes clean, remove any rotten or sprouted parts, then peel them, place them in a steamer and steam until cooked, then take them out and spread them to cool. Next, rub them through a sieve into a uniform potato mash and set aside. Take white granulated sugar, water and sour water (that is, the sour water used in a vinegar workshop; mix a small amount of thin rice (porridge) with bran and put it in a vat, transfer it from vat to vat for one week, once a day, and the filtered sour water is used as a vinegar starter), put them into a pot and boil until 110°C, then pour the potatoes into the pot, and use an iron shovel to keep turning them constantly, stirring while pressing, until all the potato mash is broken up, while at the same time preventing the bottom of the pot from scorching. Continue heating to 115°C, then add citric acid and coloring. And control its pH value at 3-3.2. At this point, because the temperature is too high, it is necessary to turn and stir frequently to prevent scorching. Lower the temperature with a low fire, and when the material in the pot reaches 100°C, add the fruit food flavoring and nutritional additives into the pot, stir evenly with an iron shovel, and it becomes potato jam.
-
Detailed Explanation of Key Points of Potato Storage and Primary Processing Technology
I. Storage Technology 1. Pit storage. Choose a site with high, dry terrain, and dig a trench 0.8-1.5 m wide and 0.9 m deep. Put potatoes pre-stored in a cool place into the trench for storage when freezing is about to occur, spreading the tubers loosely to a thickness of 40-50 cm, placing a bundle of corn stalks every 1 m to make a ventilation tube, with the ventilation tube extending 0.5 m above the ground, covering with a straw curtain, and covering with soil when the temperature drops, with a thickness not less than the frozen soil layer; the top of the trench should be raised. 2. Stack storage method in a ventilated storage warehouse. The potato pile is 1.3-1.7 m high. 2 m wide, and every 2-3 m a
-
Detailed Explanation of Potato Soft Candy Processing Technology
A high-grade soft candy made with potatoes as the main raw material has excellent taste and color, is moderately soft, sweet and delicious, and is very popular among consumers. It also features simple equipment, easy production, and high profit. 5 kg potato paste, 3 kg white sugar, 1.3 kg edible gelatin, 2.5 kg water, 10 g sodium benzoate, an appropriate amount of flavoring, 2.4 g sodium sulfite, an appropriate amount of edible coloring, and citric acid with the amount adjusted according to pH. 1. Material selection: select potatoes that are not moldy, deteriorated, frost-damaged, or blackened for processing.
-
Two Practical Potato Processing Techniques Explained in Detail
1. Jam Making Recipe: 4 kg potatoes, 4 kg granulated sugar, 10 g citric acid, a small amount of carmine red pigment and food flavoring, 2-3 g sodium benzoate. Method: First wash the potatoes, steam them until cooked, peel them, spread them out to cool, then mash them into a paste with a pulping machine. Then pour the granulated sugar into a double-layer pot, add an appropriate amount of water and boil to dissolve, pour in the potato paste and stir so that the potato paste and sugar water are mixed, continue heating and stir constantly to prevent scorching. When the slurry temperature reaches 107°C-110°C, use citric acid water to adjust the pH to
-
Key Processing Technology Points for Clarified Peach Juice Beverage
(1) Process flow: Raw material selection → fruit washing → pulping → enzymatic hydrolysis → juicing → clarification → blending → degassing, sterilization → filling, sealing. (2) Technical points: ① Raw material selection: Select well-ripened fruit; if ripeness is low, post-ripening is required. Remove diseased, insect-damaged and rotten fruit. Rinse clean with clean water. If there is too much peach fuzz, it can be washed off with detergent, then rinsed clean with clean water. ② Pulping: After washing, the peach fruit is directly pulped with a pulping machine to separate the skin and pit. Alternatively
-
What are the processing methods for geraniums?
Processing of geraniums: Potted geraniums are suitable for placement in public places such as halls, dining cars, and conference venues, creating a warm and lively atmosphere. They are even better for accenting home balconies, windowsills, and desks, blooming continuously all year round and presenting a thriving scene. Planted in scattered groups or arranged in the open ground, decorating rock gardens, flower beds, or flower borders, they can also show off the beauty of the geranium's plant form and color.
-
Detailed Guide to a Series of Mushroom Food Processing Techniques
Mushrooms are nutritious and delicious, enjoying the reputation of "meat among vegetables," and they also have considerable health benefits. China's annual mushroom output ranks second in the world, and its canned mushroom exports reach 140,000 tons, ranking first among the world's mushroom product exporting countries. In the past, the processed products put on the market were limited to dried mushrooms, brined mushrooms, and canned goods, with a monotonous variety that affected the export rate. Therefore, it is very necessary to develop new mushroom varieties and expand the market. The following introduces 4 methods for processing new varieties. (1) Method for processing mushroom pickles
-
Detailed Explanation of Key Points and Methods for Mushroom Food Processing Technology
I. Mushroom Mixed Vegetables 1. Ingredients: 1 kg fresh mushrooms, 2.4 kg each of kohlrabi, cowpea, and celery, 1 kg salted bamboo shoots, 0.1 kg ginger and garlic, 10 g sodium benzoate. 2. Preparation: Wash the mushrooms and kohlrabi clean, drain the water, and cut into cubes; remove the leaves from the celery, wash clean, soak in clean water for 2 hours, remove and drain the water, and cut into small sections about 3 cm long; chop the washed cowpea; soak the salted bamboo shoots in clean water for 2 days, changing the water several times each day, to remove the saltiness, drain the water, and cut into small slices. Put the above cut
-
Key Technical Points for Harvesting and Processing Button Mushrooms
The right time to harvest mushrooms is when the partial veil has not yet broken, the cap has not yet opened, and they have reached the size required by purchasing specifications. Harvesting too early results in small mushrooms and low yield; harvesting too late inhibits the formation and growth of the next flush, prolongs the growing cycle, and also affects mushroom quality. This is especially true when the temperature is relatively high (around 20°C) and there is a heavy flush, as the mushrooms very easily become thin mushrooms or open-cap mushrooms. For commercial mushrooms intended for canning, they generally must be harvested promptly once the cap diameter reaches 2-4 cm. Normally they are harvested once a day, but during the peak production period they must be harvested twice a day to prevent the caps from opening and
-
Detailed Guide to Shark Processing Techniques: Master the Correct Handling Methods
Sharks, also called "jiao," belong to the subphylum Vertebrata, class Chondrichthyes. They are divided into the families Hexanchidae, Heterodontidae, Lamnidae, Rhincodontidae, Triakidae, Carcharhinidae, Sphyrnidae, and Squalidae. The body is spindle-shaped, and the skin bears dermal denticles resembling sandpaper, which is why they are also called "sand fish." There are 5-7 gill slits on each side, with 5 being the most common. The broadnose sevengill shark of the family Hexanchidae has 7 on each side. There are 1-2 dorsal fins, with two being the most common; the broadnose sevengill shark has one dorsal fin (located toward the rear of the body). The caudal fin is generally well developed, mostly heterocercal, and in
条件筛选