Processing technology of potato crisp candy slices

1. Select potato slices, choose fresh, pest-free, 50-100g potato, wash the epidermis soil, and then release. Keep stirring and peeling with sticks in 20% of the lye. After all peeling, pick up and rinse again and drain. Slices can be cut into prismatic or triangular slices with a thickness of 1-2mm. After cutting, Mfeng is immersed in clean water to avoid discoloration of starch on the surface.

2. Boil and dry the thin slices soaked in water, pick them up and boil them in boiling water. When boiling to 8 ripeness, turn off the heat and dry immediately. In this process, we must master the heat so that the potato slices are ripe but not rotten. When drying, you can put it in the sun on a sunny day and dry on a rainy day (the temperature is controlled at 30-40 ℃). The standard of drying or drying shall be crushed as soon as possible.

3. Deep-fry the dried or dried potato chips in a boiling sesame oil or peanut oil pan for deep frying. The amount of each input can be determined according to the amount of oil. In the process of frying, gently shake with a spoon to make it heated evenly and puffed neatly. When deep-fried to golden brown, drain the oil quickly. Then pour into the melted sugar solution (when melting sugar, you should put as little water as possible, sugar can be melted), constantly shoveling and heating, so that the water in the sugar solution completely evaporates, and a transparent sugar film is formed on the surface of the potato chips. At this point, the finished product is ready for cooling.

4. Immediately after the packaging is completely cooled, 250g or 500g is packed in a single spirit box or bag, completely sealed, so that it can be stored for 1-2 years.