MySheen

Potato food processing-protein fortified potato chips

Published: 2024-11-06 Author: mysheen
Last Updated: 2024/11/06, Process flow: potato → washing → peeling → finishing → dicing or strip → precooking → cooling → disulfide solution treatment → drying → puffing → adding flavor enhancer → packaging → finished product. Operation points: ① peeling: peeling with alkali solution or infrared radiation, the effect is better. 2 molding: according to the requirements of the product cut into small, strip or other shapes. Drying: The moisture content of raw materials should be strictly controlled, and when the moisture content of raw materials drops to 2.8 - 3.5%, drying can be stopped.④ Puffing: using

Technological process: potato → washing → peeling → finishing → dicing or strips → pre-boiling → cooling → disulfide solution treatment → dry → puffing → adding flavor enhancer → packaging → finished products.

Main points of operation:

① peeling: peeling with lye or infrared radiation, the effect is better.

② molding: cut it into dice, strips or other shapes according to the requirements of the product.

③ drying: the moisture content of the raw material should be strictly controlled, and the drying can be stopped when the moisture content of the raw material is reduced to 2.8-3.5%.

④ puffing: the air-flow puffing equipment is used for puffing. After the material is puffed, the moisture content is 67.7%.

⑤ seasoning: the expanded potato should be seasoned into fresh, salty, sweet and other flavors in time.

Product features: crispy and delicious, palatable, easy to preserve and easy to carry.

 
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