How is candied potato processed? A full breakdown of the detailed processing technique

1. Material selection

Select potato tubers that are uniform in size, plump, smooth on the surface, and free of green spots to make candied potato.

2. Shaping

Wash the soil off the tubers with clean water, remove the skin and wash again, then cut into blank pieces of various shapes as needed.

3. Soaking

Put the shaped blanks into a container, pour in a certain concentration of dilute limewater and soak for 16 hours, then take them out and rinse in clean water 4 times, 2 hours each time.

4. Boiling the blanks

Put the soaked blanks into boiling water and boil for 20 minutes, then put them into clean water and rinse 2 times, 2 hours each time; then put them into boiling water at 100°C and boil for 10 minutes, and after boiling, put them into clean water and rinse for 1 hour.

5. Sugar boiling

Put the blanks treated as above into a vat, with the amount added such that the blanks can just barely move in the vat, and pour in thick sugar liquid. After 4 hours, stir once. After soaking for 16 hours, scoop the blanks and sugar liquid into a pot, bring to a boil and then boil for another 10 minutes. Bring the sugar liquid temperature to 104°C, and the semi-finished product is made. Then put the sugar and blanks into the pot and boil for about 30 minutes, bringing the sugar liquid temperature to 112°C, remove from the heat, drain dry, and when the temperature drops to 60°C, coat with sugar (the amount of sugar coating should be such that the blanks are fully covered with sugar), then dry to obtain the finished product.