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Potato pulp waste turned into treasure, can be processed into protein feed
Recently, researchers at Harbin Institute of Technology have made encouraging progress in research on using discarded potato pulp to produce single-cell protein feed. The researchers not only screened out an excellent strain combination for producing cell protein, but also designed and formulated a complete process route for producing single-cell protein feed from potato pulp. Adding juice to the pulp and using liquid fermentation to produce cell protein is the first proposal and application of its kind both in China and abroad. China produces more than 70 million tons of potatoes annually, and starch processing leaves behind more than 3.4 million tons of potato pulp. The pulp is rich in fiber
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Potato Food Processing Method: Protein-Fortified Potato Strips
Process flow: potatoes → washing → peeling → trimming → dicing or cutting into strips → pre-cooking → cooling → disulfide solution treatment → drying → puffing → adding flavor enhancers → packaging → finished product. Key operating points: ① Peeling: using alkali peeling or infrared radiation peeling gives better results. ② Shaping: cut into cubes, strips or other shapes according to product requirements. ③ Drying: the moisture content of the raw material should be strictly controlled; when the moisture of the raw material drops to 2.8-3.5%, drying can be stopped. ④ Puffing: use
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Detailed Explanation of Mechanized Potato Production Technology Throughout the Entire Process
Shawan County has an annual potato planting area of 2,250 hectares, which has become a new highlight for increasing the income of farmers and herders in cool and cold regions. Because the traditional manual planting and harvesting methods are backward, labor-intensive, and low in efficiency, it is difficult to achieve large-scale operation. Through practice, advanced potato seeders and harvesters were introduced, and a mechanized technology for the entire potato production process was summarized. At present, this technology has been fully promoted. 1. Pre-planting preparation 1. Soil conditions Choose loam or sandy loam with deep soil layers, high organic matter content, loose and easily crumbled texture, good permeability, and medium or higher fertility.
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Detailed Explanation of Fried Potato Chip Processing Technology
1. Raw material formula: 100 kg potato slices, 0.5 kg baking powder, 0.5 kg chemical seasoning, 20 kg potato starch, 0.6 kg emulsifier, 65 kg water, 1.5 kg refined salt. 2. Process flow: raw material mixing -> pressing and slicing -> frying -> finished product. 3. Key production points: Pressing and slicing: After mixing the above materials in proportion, use a tablet press to press them into thin sheets 0.6-0.65 cm thick (moisture content about 39%), then cut the pressed sheets according to the required width
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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
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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
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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
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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.
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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
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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.
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