1, different sources
The preparation method of potato starch is that washed potato is crushed, filtered, precipitated and dried to obtain precipitate; Corn starch is made by soaking corn with 0.3% sulfurous acid, crushing, sieving, precipitating, drying and grinding.
2. Different roles
Potato starch can be used to make sauce with high transparency, and the prepared sauce is transparent in color and can also be used for thickening during cooking. Because the gelatinization temperature is relatively low, the loss of nutrition and flavor caused by high temperature can be reduced, and the original flavor of ingredients can be guaranteed to the greatest extent when used for thickening.
Corn starch is suitable for meat sizing. The ingredients after sizing are soft, smooth and tender, which can remove the peculiar smell of the ingredients and enhance the fragrance. Suitable for chicken, duck, fish and shrimp and other dishes with tender texture or tender parts, and can also be used for thickening.
3. Different characteristics
Potato starch has the taste of potato, strong water absorption, sufficient viscosity, white color and good transparency; Corn starch is a yellowish white powder with strong hygroscopicity.
Preparation method of potato starch
Potato starch is the main raw material for preparing culture medium. There are two ways to apply potato starch in production or experiment: one is to wash new potatoes (potatoes), dig out bud eyes, peel them and weigh them.
Take 200 grams of potatoes, shred them, put them in 1000 ml water, cook them for 15 ~ 30 minutes, let them cool slightly, then filter them with four layers of gauze, and add water to the filtrate to 1000 ml! This method of using potato starch should be made as needed and used for seed production.
Another method is to beat peeled potatoes into fine pulp, put them into a container, add water, mix them evenly, and then filter them with four layers of gauze for 2-3 times. The filtrate naturally precipitates, and after precipitation, the supernatant is removed, and then the obtained starch is thinly spread on a glass plate to dry.
Finally, the fully dried starch is sealed in a container so that it can be taken at any time when seed production is needed in the future. During seed production, weigh 20g of starch and add 1000 ml of water. The nutritional components of potato starch prepared by this method are hardly destroyed.