Key Points of Packaging Sterilization Technology for Mashed Potatoes
Raw material formula: 10 kg of mashed potato, 2 kg of egg white liquid, 1 kg each of dextrin with a starch saccharification value of 20 and clean water, 300 g of vinegar, 6.7 g of xanthan gum, 26.6 g of agar. Operation points: add egg white liquid (solid content of about 10%), dextrin (solid content of 75%) and vinegar to the mashed potato; then add 0.05% xanthan gum, agar and clean water, mix thoroughly, and make mashed potato. Product characteristics: when the product has just been prepared
Raw material formula: 10 kg of mashed potato, 2 kg of egg white liquid, 1 kg each of dextrin with a starch saccharification value of 20 and clean water, 300 g of vinegar, 6.7 g of xanthan gum, 26.6 g of agar.
Operation points: add egg white liquid (solid content of about 10%), dextrin (solid content of 75%) and vinegar to the mashed potato; then add 0.05% xanthan gum, agar and clean water, mix thoroughly, and make mashed potato.
Product characteristics: when the product has just been prepared, the gel strength is 10, and after 6 months of storage the gel strength and mouthfeel are good.