How is potato processed? An introduction to several common processing methods

I. Making jam from potatoes. First wash the potatoes clean, remove any rotten or sprouted parts, then peel off the skin, place them in a steamer and steam until cooked, then take them out and spread them to cool. Next, rub them through a grater into a uniform potato mash and set aside. Put 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, place 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) into a pot and boil until 110°C, then pour the potatoes into the pot, and use an iron shovel to constantly turn them, pressing while stir-frying, until all the potato mash is broken up, while also preventing it from sticking and burning at the bottom of the pot. Continue heating to 115°C, then add citric acid and coloring, and control its pH value to 3-3.2. At this time, because the temperature is too high, it needs frequent turning and stirring to prevent scorching. Lower the temperature over low heat, and when the material in the pot reaches 90°C, add fruit flavoring essence and nutritional additives to the pot, stir evenly with an iron shovel, and it becomes potato jam.

Processing ingredients: potatoes 50 kg, white granulated sugar 40 kg, water 17 kg, sour water 0.2 kg, an appropriate amount of food coloring, about 100 mg of food flavoring essence, about 0.16 kg of powdered citric acid, and an appropriate amount of nutrients.

II. Making pineapple beans from potatoes. Potato starch 25 kg, refined flour 12.5 kg, soft flour 2 kg, powdered grape powder 1.25 kg, skimmed milk powder 0.5 kg, eggs 4 kg, honey 1 kg, ammonium bicarbonate 0.025 kg, water 0.5 kg; the above formula ingredients total 46.775 kg, and can make about 40 kg of potato pineapple beans. The main production process is to separately stir and mix the formula ingredients, roll them into pineapple bean shapes, and bake them.

III. Making maltose from potatoes. Soak six-row barley in clear water for 1-2 hours (keeping the water temperature at 20-25°C), and when its moisture content reaches about 45%, pour off the water, then place the swollen barley in a room at 25°C to let it germinate, and sprinkle water on the barley with a watering can, 2 times a day. After 4 days, when the malt has grown to more than 2 cm, it is ready for use. At the same time, prepare the potato residue material; after grinding the potato residue fine and filtering it, add 25% rice husk, then sprinkle about 80% clear water onto the prepared raw material, mix thoroughly, let it stand for 1 hour, and load it into the steamer in 3 batches. For the first batch, add 40% of the material; after steam rises, add 30% of the material; when steam rises again, add the final 30%; after strong steam comes out, start timing for 2 hours, steam the material thoroughly, and then saccharify it. Put the steamed material into a wooden barrel, add an appropriate amount of water that has soaked the malt, stir thoroughly, and when the temperature drops to 60°C, add the prepared malt (10% is suitable), then stir evenly from top to bottom, and pour in some more malt water. When the temperature drops to 54°C, keep it warm for 4 hours. After the temperature drops, add 100 kg of warm water at 65°C, continue keeping it warm, and after sufficient saccharification, filter out the maltose syrup, place the sugar liquid in a pot and heat it, and boil it down. When the concentration reaches 40 Baume, it can become potato maltose.