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. Ion Selective Electrode,Combined Ion Selective Electrode,Realible Ion Selective Electrode,Performance Ion Selective Electrode INESA Scientific Instrument Co., Ltd , https://www.inesarex.com