1. Firstly, combining with the excellent nutritional characteristics of potato and the structural characteristics of its components, potato raw materials were modified by biological fermentation, processing control and other technologies to improve the anti-aging performance.

2. Secondly, it solved the technical problems in the development of potato staple food, such as the deterioration of food texture, poor flavor, difficult product molding, outdated processing methods, easy adulteration of products or poor nutritional function.

3. Finally, explore the extension of potato industrial chain, and develop three industrial chains from "selling potatoes" to "selling seeds", "potato banquet" catering and "potato flower" tourism.