The powder for deep-frying crispy meat is tai bai powder. The potato starch is a raw potato starch with sufficient viscosity, fine texture, white color and luster better than mung bean starch, but poor water absorption. When added to water and heated, it will coagulate into a clear, thick consistency. In Chinese cooking (especially Taiwanese cooking), tai bai powder is often mixed with cold water and added to boiled dishes to thicken the sauce, making the soup look thick and the food look glossy on the outside.

Compared with other varieties of starch, the excellent quality and unique properties of potato starch are mainly reflected in the following aspects:

1, potato starch has the highest viscosity, which can be used as a thickener, and when used in small dosages, it has been able to obtain a suitable viscosity.

2, potato starch molecular polymerization is high (about 3000), large particles, so it has a high degree of expansion, excellent water retention performance, suitable for puffed food, meat products and instant noodles and other products.

3, potato starch has low protein and fat residue, high phosphorus content and white color with natural phosphorescence, and the transparency of the solution is also very high, so it can improve the color and appearance of the products.

4, the taste of potato starch is particularly mild, without the typical grain flavor of corn or wheat starch, even if the flavor-sensitive products can be used.

5, due to the low pasting temperature of potato starch, the viscosity increases quickly, which is conducive to saving energy. Due to its high content of branched chain starch, gelation and aging will rarely occur.