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 3-3.5, add a small amount of diluted carmine red pigment, and it can be removed from the pot to cool. When the jam body drops to about 90°C, add an appropriate amount of hawthorn flavoring and continue stirring. To extend the shelf life, add sodium benzoate at 0.1% of the jam weight, fill while hot into sterilized bottles, and screw the caps on tightly. If the filling temperature exceeds 85°C, sterilization may be omitted; if the jam temperature is below 85°C, after sealing the caps, place in boiling water to sterilize for 10-15 minutes, then cool.
2. Potato Preserves Processing Method
1. Material selection: Select potato tubers of uniform size, plump, with a smooth surface and no green spots.
2. Blank preparation: Rinse the soil off the potato tubers with clean water, remove the outer skin, and wash clean. The blanks can be made into various shapes as needed to increase the appearance of the finished product.
3. Lime soaking and water rinsing: Put the shaped blanks into a container, pour in a certain concentration of dilute limewater and soak for 16 hours, then remove, place in clean water and rinse 4 times, 2 hours each time.
4. Boiling the blanks and water rinsing: Put the blanks that have been soaked in lime and rinsed in water into boiling water and boil for 20 minutes, then place in clean water and rinse 2 times, 2 hours each time; finally place in 100°C water and boil for 10 minutes, then place in clean water and rinse for 1 hour.
5. Sugar soaking: Put the above-treated blanks into a vat, pour in a certain concentration of thick sugar liquid, with the amount just enough for the blanks to move slightly in it, turn once after 4 hours, and soak for 16 hours.
6. Sugar boiling: Generally 2 times. The first time, scoop the blanks and sugar liquid into a pot, and after the sugar liquid boils, boil for another 10 minutes so that the sugar liquid reaches 104°C, and candying produces a semi-finished product.
7. Sugar coating: Scoop the sugar and blanks into a pot and boil for about 30 minutes so that the sugar temperature reaches 112°C, remove from the pot, drain, and when the temperature drops to 60°C, sugar coating can be applied (with the sugar blanks covered with sugar as the standard), then dry to obtain the finished product.