Preparation of potato chips and extruded potato

1. Potato chips

(1) production process potato → sorting → cleaning → chips → color protection → dehydration → vacuum frying → deoiling → cooling → sorting → packaging → finished products.

(2) key points of production: ① slices and color protection. Because potato is rich in starch and high in solids, the thickness of potato slices should not exceed 2mm. Starch spills quickly on the surface of sliced potato chips, and browning will occur if they are placed in the air for too long, so they should be immediately put into 98 ℃ of hot water to deal with 2min~3min, remove them, cool and drain water, and then fry. ② was dehydrated. The equipment that can be used to remove moisture from the surface of potato chips are punching rotary drum, rubber sponge extrusion roller and centrifuge. ③ vacuum deep frying. The vacuum frying system includes the working part and the auxiliary part, in which the working part is mainly to complete the vacuum frying process, including frying tank, storage tank, vacuum system, heating part and so on. The subsidiary part mainly completes the process of adding oil, discharging waste oil, cleaning containers and pipes (including oil storage tank, lye tank) and so on. During vacuum frying, fill the storage tank with 1x3 volume of cooking oil, heat it to 95 ℃, put the basket containing potato chips into the frying tank and lock the lid of the tank. After closing the vacuum valve of the storage tank, vacuum the frying tank, open the oil circuit connecting valve between the two tanks, the oil is pressed into the fried tank from the storage tank, close the oil circuit connecting valve, heat, keep the oil temperature at 90 ℃, raise the vacuum to 86.7kPa in 5min, and increase the vacuum to 93.3kPa in 10min. In this process, it can be seen that a large number of bubbles are produced and potato chips float, and the vacuum can be controlled according to the actual situation so as not to produce "sudden boiling". When the foam basically disappears and the oil temperature begins to rise, the heating can be stopped. Then the potato chips are separated from the oil layer, and the oil path connecting valve is opened while maintaining the deep-frying vacuum, and all the oil in the frying tank flows back to the storage tank under the action of gravity. Then close the vacuum valve of each tank and close the vacuum pump. Finally, slowly open the valve connecting the frying tank to the atmosphere, so that the pressure in the tank is consistent with the atmospheric pressure. ④ centrifugal deoiling. Place the potato chips in a centrifuge while it is hot and centrifuge 6min at the speed of 1200r/min. ⑤ grading and packaging. Bag and seal the products according to the shape and color conditions. It is best to use vacuum nitrogen-filled packaging to keep the water content of the finished product at about 3% to ensure quality.

two。 Extruded potato

(1) production process potato → washing → peeling → finishing → dicing or slicing → vulcanization treatment → pre-cooked → cooling → dry → extruded → seasoning → packaging → finished products.

(2) the key points of production are ① peeling. Peeling with mechanical friction or lye can be done. ② molding. Cut the product into small pieces, strips or other shapes according to the requirements of the product. ③ is dried. The moisture content of raw materials should be strictly controlled. When the water content of the raw material is reduced to 28% 35%, the drying can be stopped. ④ puffing. The air flow puffing equipment is used. The moisture content of the expanded material is 6%-7%. ⑤ seasoning. The expanded potato should be adjusted into fresh, salty, sweet and other flavors in time.

(3) the product features puffed potato chips with unique crisp and delicious flavor, strong palatability and easy preservation.