(1) Main raw materials: 100 kg of potatoes and carrots (in a ratio of 3:7 or 2:8), 60–65 kg of white granulated sugar, an appropriate amount of citric acid, and 40–50 kg of clean water.
(B) Process: Selection of raw materials → washing → softening → crushing → sieving → concentration → scraping → baking → drying → packaging → finished product.
(3) Key operational steps:
1. Selection of materials: Choose fresh carrots and remove fibrous parts. Carefully dig out the sprouts from the potatoes to ensure quality.
2. Cleaning: Wash the raw materials thoroughly with clean water and cut them into thin slices for easier processing.
3. Cooking: Place the sliced vegetables in a steamer, add a small amount of water, and steam for approximately 30 minutes until they become soft enough for blending.
4. Crushing: Use a blender to turn the cooked vegetables into a smooth puree. The finer the texture, the better. Then pass the mixture through a sieve with a mesh size of 0.6 mm to remove any remaining lumps.
5. Concentration: Add white sugar to the filtered puree and bring it to a boil. At the same time, add a small quantity of citric acid to adjust the acidity. Continue cooking until the mixture becomes a thick paste. Once ready, use a shovel to spread it thinly on a glass plate or a thick plastic sheet. Check the pH using precision pH paper; the ideal pH should be around 3. If the acidity is insufficient, add more citric acid solution accordingly.
6. Scraping: Spread the concentrated paste evenly on a flat surface and use a wooden scraper to form slices that are about 0.5 cm thick. Avoid making them too thin or too thick—too thin will make the product brittle, while too thick may cause it to break easily during handling.
7. Drying: Place the scraped slices in a drying chamber and bake at a temperature of 55–65°C for 12–16 hours until the texture becomes firm and leathery.
(4) Product Quality Standards: The finished product should have an orange-red color, with moisture content above 15%, total sugar between 60% and 65%, and total acidity around 2.5%. It should have a balanced sweet and sour flavor, making it both delicious and nutritious. This process ensures a high-quality, shelf-stable snack that maintains its texture and taste over time.
2022 New Laser Distance Sensor
At the start of 2022, JRT introduce our customers a batch of new series laser distance measurer sensor(S92-20m, S91, BA6A-150m, BA6A-20Hz, M703A-8Hz, U81-10m etc.). Especially S91(RS485 interface and software Rx Tx protocol) and S92(RS232 interface) ip54 enclosure distance sensor model, custoemrs would like to use it in their industrial automation solutions,according to the ip54 waterproof protection level, well protect laser, Wide Voltage 5~32V(Optimize for industrial using), and easy-to-install.
If you are interested in JRT more laser measuring sensors, or you would like buy qty 2 quotation for trial basis, please welcome to contact us.
Kind regards
JRT Team
Chengdu JRT Main Ranging Modules: Industrial Laser Distance Sensors, Laser Rangefinder Sensor , Tof LiDAR Sensors.
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Chengdu JRT Meter Technology Co., Ltd , https://www.jrt-measure.com