Practice:?
1, clean.
2. Wash it.
3, cut into small pieces, it is more convenient to crush later.
4. After breaking with a cooking machine, wash the pulp.
5. Filter the pulp.
6, slag, filtered water precipitation for about 8 hours.
7. After the precipitation, pour off the water above. The sediment below is potato starch. It will be white after several times of bleaching, and it will be taken down and dried.
8. The starch made by yourself is granular after drying. It doesn't matter what you thicken. If you make other things, it's best to lay it with a flour mill, which is very delicate.
Extended data:
New use
First, the first choice of meat products
After adding starch to meat emulsion products, it has obvious effect on improving the water retention and microstructure of the products. This process is caused by the gelatinization of starch during heating. Fresh meat contains 72%-80% moisture, and most of the rest solid matter is protein.
When meat products are heated, protein promotes the ability to bind water due to denaturation, and starch can absorb this part of water, gelatinize and form a stable structure. Compared with other starches, the gelatinization temperature of potato modified starch is lower, and the protein denaturation and starch gelatinization in the product are almost simultaneous, and small "water sugar" will not be formed inside.
Second, the excellent thickener of sauce
As a good thickener, modified starch is widely used in sauces, which can reduce the production cost. At the same time, because the quality of the sauce is stable, it can be stored for a long time without delamination, which makes the product look shiny and taste delicate.
Sauce products mostly contain high salt, so the PH value changes greatly, and generally need to be disinfected at high temperature, accompanied by moderate to intense stirring or homogenization; In view of the different requirements of various sauces in terms of texture, acidity and emulsifying effect, the selection and use of modified starch is particularly important. The gelatinization temperature of potato modified starch is low, which can reduce the loss of nutrition and flavor caused by high temperature The smell is mild and will not affect the original flavor of the product;
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