2. The wall-breaking machine realizes fine mud.
3. Put some water in a big basin, cover it with a piece of gauze, and pour the mashed potatoes in.
4. Wrap the cloth, with one hand grasping the mouth, and the other hand constantly squeezing the gauze to powder it. Just squeeze until you feel that nothing can be squeezed out.
5, let stand after squeezing, usually one morning and one afternoon, or overnight, it is almost the same. This step is to let the starch precipitate. After standing, pour out the water.
6. Change to a bigger plate suitable for drying. If the surface is still wet at this time, take it to dry for a while and let the surface dry thoroughly.
7. Dry until it is completely dry. When your hand is pinched, it will be crushed into powder and dried. The specific drying time is related to the season and weather.
Extended data:
Potato starch is also commonly known as potato starch. Don't confuse the two.
Potato flour is heavier than white powder; Potato powder still smells like potatoes, while white powder has no obvious taste.
The production technology of potato starch is basically the same as that of fresh sweet potato, but the industrial production of potato starch is simpler than manual production. It is mainly organized by the processes of washing, grinding, screening, protein separation, cleaning, dehydration and drying of raw materials. The main difference between traditional production methods and modern production methods is that modern production methods use disk centrifuges or hydrocyclones instead of launders to separate impurities, so the operation can be automated and continuous for large-scale production.