Processing Technology of Potato Series Snack Food

Potato has rich nutritional value. It contains protein, phosphorus, iron, inorganic salts, vitamin B1, B2 and carotene, and its protein quality is relatively good, closest to animal protein, easy to be absorbed by the human body. Determined by amino acid analyzer, there are 18 kinds of amino acids and many kinds of trace elements in potato. Potatoes can also supply the human body with a large amount of mucin, which is a mixture of polysaccharides and proteins, which can prevent fat deposition in the cardiovascular system, maintain the elasticity of arteries, and prevent the premature occurrence of atherosclerosis. and can prevent liver, kidney connective tissue atrophy, maintain respiratory tract, digestive tract lubrication, the effect is obvious. Therefore, the convenient and highly nutritious snack food made from potato is favored by consumers. Potato is rich in resources, low price, short production cycle, simple and easy to master technology, low investment cost and high economic benefits. Family workshops and large and small factories can organize production. It is an important way to speed up the economic development of poor areas, especially potato producing areas.

1. Potato crisp candy slices

(1) select potato slices. Choose 50 to 100g fresh, pest-free potatoes, wash the epidermis soil, put it into 20% edible lye, and constantly stir and peel with a wooden stick. After all peeling, pick it up and rinse and drain. Slices can be cut into diamond or triangle slices with a thickness of about 2mm, and then soaked in clean water to avoid discoloration of starch on the surface.

(2) cooked and dried in the sun. Be sure to master the heat when cooking to keep the potato chips ripe and not rotten. Then dry in the sun on sunny days and dry on rainy days (the temperature is controlled at 30-40 ℃). The standard of drying or drying should be crushed with one press.

Deep-fry the dried potato chips in heated sesame oil or peanut oil, depending on the amount of oil. When frying, stir gently with a spoon to make it heated evenly and puffed neatly. When frying to golden brown, quickly remove and drain the remaining oil, then pour it into the melted sugar solution (the sugar should be melted with as little water as possible, and the sugar can be melted). Use a low heat to completely evaporate the water in the sugar solution. A transparent sugar film is formed on the surface of potato chips, which can be packed into a small bag after complete cooling, and the mouth of the bag is sealed to make the finished product.

two。 Potato paste

Mashed potato 50kg, white granulated sugar 40kg, water 17kg, proper amount of food pigment, edible essence 100mg, powdered citric acid about 160g, proper amount of nutrition.

(2) Operation steps. Wash the potatoes, remove the rotten and budding parts, then peel off the skin, steam it in a steamer and let it dry. Then scrub and sift into a uniform mashed potato for use. When you put sugar and water into the pot until 110℃, pour the mashed potatoes into the pot and turn them continuously with a shovel until all the mashed potatoes are dispersed. At the same time, prevent the bottom of the pot from being pasted. When heating to 115℃, citric acid and pigment were added, and their pH value was controlled at 33.2. At this time, due to the high temperature, it is necessary to stir frequently to prevent coking. Cool down with low heat, when the material in the pot reaches 100℃, add the fruit flavor and nutritional additives to the pot, stir well with a board and then can be canned (empty cans should be washed and sterilized before use). If there is no sterilization after canning, the can can be turned upside down for 20 minutes, and then labelled is the finished product.

3. Sweet potato. Soak the six-rowed barley in clean water for 1 hour and 2 hours (the water temperature is kept at 20: 25 ℃), and then pour out the water when its water content reaches about 45%. Then put the swollen barley in a 25 ℃ chamber to germinate and spray water twice a day with a spray can. 4 days later, when the malt grows above 2cm, set aside. At the same time, prepare potato dregs: grind and filter the potato dregs, add 25% of the husks, then sprinkle about 80% of the water on the prepared raw materials, mix well and place for 1 hour, divided into three times on the top drawer. 40% of the material is fed for the first time, 30% is added after the steam is added, and the last 30% is added when the steam is added. It is timed for 2 hours when the steam is added again, the material is steamed thoroughly, and then saccharified. Put the steamed material into a wooden barrel and stir well with an appropriate amount of water soaked in malt. When the temperature drops to 60 ℃, add the prepared malt (about 10%), then stir up and down evenly, then pour in the malt water, and when the temperature drops to 54 ℃, heat for 4 hours. After the temperature drop, add 65 ℃ of warm water 100kg. Continue to keep it warm, after full saccharification, filter out the sugar Yee, put the sugar solution in the pot to heat up, after boiling, when the concentration reaches Baume 40 degrees, it can become potato Yee sugar.

4. Crispy potato chips

(1) treatment of raw materials. Select evenly sized and pest-free potato pieces, wash and drain with clean water, remove the epidermis, cut the potato pieces into thin slices with 1~2mm thickness, and then soak them in clean water to wash off the starch on the surface of potato chips and avoid spoilage and mildew.

(2) Hot water. When the potato chips are scalded to translucent, cooked and not soft in boiling water, remove and cool in cold water. Drain the surface and set aside.

Put star anise, pepper, cinnamon, cumin and other seasonings into cloth bags and boil for 30-40 minutes. Add appropriate amount of sugar and salt after cooling, soak potato chips for about 2 hours, remove and dry.

First boil the edible vegetable oil in the pan, then add the dried potato chips, fry them and turn them over. When the potato chips are swollen and yellowish, you can get out of the pan and pack them after cooling.

5. Spicy potato slices

Potato powder 72% (after 60 mesh sieve, stir-fry until fragrant and set aside), chili powder 12% (after 60 mesh sieve), sesame powder 10% and pepper 2% (stir-fry for fragrance back-up), salt 3%, sugar 1%.

(2) mixing material. The above ingredients are mixed with an appropriate amount of high-quality soy sauce into spicy wet materials, and then pressed into wet sheets of various shapes in the molding mold to dry the surface moisture.

(3) deep frying. Deep-fry the spicy slices in a boiling oil pan, leave the pan when the surface is yellowish, cool and package for sale.