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.
Processing ingredients: 50 kg potatoes, 40 kg white granulated sugar, 17 kg water, 0.2 kg sour water, an appropriate amount of food coloring, about 100 mg food flavoring, about 160 g powdered citric acid, and an appropriate amount of nutrients.
2. Potato pineapple beans
25 kg potato starch, 12.5 kg refined flour, 2 kg soft flour, 1.25 kg powdered glucose, 0.5 kg skimmed milk powder, 4 kg eggs, 1 kg honey, 25 g ammonium bicarbonate, 500 g water. The ingredients in the above formula total 46.775 kg, and can make about 40 kg of pineapple beans. The main production process is to stir and mix the formula ingredients, press them into a pineapple bean shape, and bake them. Pineapple beans dissolve very easily in saliva, so they have become a very popular infant food and snack for children and the elderly.
3. Potato maltose
Soak six-row barley in clean water for 1-2 hours (keeping the water temperature at 20-25°C), and when its water content reaches about 45%, pour off the water. Then store the swollen barley in a room at 25°C, and sprinkle water on the barley with a watering can to let it sprout, twice 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 the potato residue is ground fine and filtered, add 25% rice husks, then sprinkle about 80% clean water onto the prepared raw materials, mix thoroughly, and let stand for 1 hour, then put them into the steamer in 3 batches. The first batch is 40% of the material; after steam rises, add 30% of the material; when steam rises again, add the last 30% of the material. 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, and add an appropriate amount of water in which the malt has been soaked, and stir thoroughly. When the temperature drops to 60°C, add the prepared malt (about 10%), then stir evenly from top to bottom, and then 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, and continue to keep it warm. After full saccharification, filter out the sugar syrup, place the sugar liquid in a pot and heat it, and after boiling it becomes potato maltose.
4. Fresh potato vinegar
Cut the potatoes into thin shreds and soak them in water for 2 hours. Take them out, drain off the water, and put them in a steamer to steam. If potato chunks are used, they must be cut to the size of rice grains, and the soaking treatment is the same as for fresh shreds. After steaming, mix in a small amount of roasted wheat flour. Take 50 kg fresh potatoes and add 45 kg water (or 50 kg dried potatoes and add 200 kg water), saccharify at 55°C for about 5 hours, cool to 30°C, add yeast liquid, and finally add 2 kg vinegar starter. After 2-3 weeks it will mature, then heat it at 60°C for 30 minutes and then spin it to settle, and take out the clarified vinegar liquid. Press the vinegar residue, and if it is cloudy, filter it again, and thus fresh potato vinegar is made.