MySheen

Processing technology of potato chips (fried)

Published: 2024-11-06 Author: mysheen
Last Updated: 2024/11/06, 1. Raw material formula: potato chips 100 kg, baking powder 0.5 kg, chemical seasoning 0.5 kg, potato starch 20 kg, emulsifier 0.6 kg, water 65 kg, refined salt 1.5 kg. 2. Technological process: raw material mixed → pressing, slicing → frying → finished product. 3. Main points of production: pressing and slicing: after mixing the above materials in proportion, press them into a thin sheet with a thickness of 0.6 cm to 0.65 cm (water content is about 39%), and then cut the pressed sheet according to the desired width.

1. Raw material formula: potato chips 100 kg, baking powder 0.5 kg, chemical seasoning 0.5 kg, potato starch 20 kg, emulsifier 0.6 kg, water 65 kg, refined salt 1.5 kg.

2. Technological process: raw material mixed → pressing, slicing → frying → finished product.

3. Main points of production:

Pressing and slicing: after mixing the above materials in proportion, press them into thin sheets with a thickness of 0.6 cm to 0.65 cm (with a water content of about 39%), then cut the pressed pieces according to the required width, and put the two pieces on top of each other. Press down from above with a stamping device to get two layers of raw materials pressed together.

Deep-fry: put the raw slices directly in 180-190 ℃ oil and fry for 40-45 seconds, then take out and rest, that is, the finished product.

4. Product features: the food is well organized, light and crisp.

 
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