Dehydrated jalapeno Pepper,Dehydrated jalapeno Green Pepper,Dehydrated jalapeno Red Pepper,Dehydrated jalapeno Pepper Powder Taizhou Shubenshu Food Co.,Ltd , https://www.lvweifoods.com
Several processing methods for potato
First, the potato production jam First, the potatoes washed clean, remove the rot, sprouting part, and then cut off the skin, steamed in the steamer, out of the cage to dry. Rub again with a sifting screen to make evenly mashed potatoes. Put white sugar, water and acid water (acid water used in vinegar room, mix bran in a jar with a small amount of rice, and invert the tank for one week, once a day, filter the sour water as vinegar). When the inner pot is at 110°C, pour the potatoes into the pot and turn it with a spatula while frying and pressing until the mashed potatoes are all dispersed and prevent the bottom of the pot from stammering. When the heating was continued to 115°C, citric acid and a pigment were added, and the pH was controlled to be 3 to 3.2. At this time, due to the high temperature, it is necessary to diligently dilute and prevent coking. With a small fire to reduce the temperature, to the pot material to 90 °C, the fruit flavor and nutritional additives added to the pot, stir well with a shovel that is potato jam. Processing ingredients: potato 50 kg, sugar 40 kg, water 17 kg, acid water 0.2 kg, food coloring, food flavor about 100 mg, powdered citric acid about 0.16 kg, nutritional supplements. Second, potato production Pineapple beans potato starch 25 kg, flour 12.5 kg, thin powder 2 kg, 1.25 kg of powdered grape powder, skim powder 0.5 kg, 4 kg of eggs, honey, 1 kg, ammonium bicarbonate 0 .025 kg, 0.5 kg of water, 46.775 kg of raw materials for the above formula, can make potato pineapple beans about 40 kg. The main production process is to mix and mix the ingredients of the ingredients, roll them into pineapple beans and bake. Pineapple beans are easily dissolved in saliva and have become very popular snacks for babies and children and the elderly. Third, the potato production of caramel will be six-row barley soaked in clean water for 1 hour to 2 hours (water temperature maintained at 20 °C ~ 25 °C), when the water content of about 45% when the water is removed, and then expand the barley home Let it germinate in the room at 25 °C, and use a watering can to spray barley twice a day. After 4 days, when the malt grows to more than 2 cm, it will be ready for use. At the same time, the potato slag was prepared. After potato slag was finely filtered, 25% chaff was added, and then about 80% of the clean water was sprinkled on the well-prepared raw materials and mixed thoroughly for 1 hour. The tray was divided into 3 times. 40% for the first time, 30% after SAIC, and finally 30% for SAIC. After steam for 2 hours, the material is steamed and then saccharified. Place the steamed material in a cask and add appropriate amount of water soaked in the malt. Stir thoroughly. When the temperature drops to 60°C, add the malt (10% is appropriate). Stir and mix well and then pour it. Into some malt water. When the temperature dropped to 54°C, keep warm for 4 hours. After the temperature dropped, add 100 kg of warm water at 65°C to continue the heat preservation. After sufficient saccharification, the glycocalyx was filtered, and the sugar liquid was placed in the pot and heated to pass through the retort. When the concentration reaches Baume 40, it can become potato loquat candy. Fourth, potato production of fresh vinegar will be cut into filaments of potatoes, add water for 2 hours. Drain and put it in the steamer and steam it. If potato blocks are used, the size of rice should be cut into the same size as the fresh silk. After steaming, stir in a small amount of fried wheat flour. Take 50 kg of fresh potatoes and add 45 kg of water (or 50 kg of dried potatoes, add 200 kg of water). The saccharification was carried out at 55°C for about 5 hours, and when the mixture was cooled to 30°C, the yeast liquid was added, and it could be replaced by fermented wine. Finally, 20 kg of vinegar was added. After 2 weeks to 3 weeks, it matured, and after heating at 60°C for 30 minutes, a precipitate was placed and the clear vinegar was taken out. The vinegar mash is then pressed, and the turbidity is filtered, so that the potato vinegar is prepared.