The main raw materials: potato 4 kg, sugar 4 kg, 10 grams of citric acid, sodium benzoate 2 to 3 grams, a small amount of red pigment and edible flavor.
Production method: First steam the potatoes and beat them with a beater. Pour the sugar into a pan, add a proper amount of water to boil, dissolve it, pour it into the mashed potato and stir it. Continue heating without stirring. When the temperature of the sauce liquid reaches 107~110°C, the pH value is adjusted to 3~3.5 with citric acid water, and a small amount of diluted carmine pigment can be added to remove the pan. When the temperature of the sauce drops to about 90°C, add a suitable amount of hawthorn essence and continue stirring. To extend the shelf life, add 0.1% sodium benzoate to the sauce. Place the sauce in a sterile bottle and tighten the lid. Bottling temperature when the sauce exceeds 85 °C, can not sterilize; sauce temperature below 85 °C, after the lid can be placed in boiling water for sterilization 10 to 15 minutes, and then can be cooled.
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