Potato chips, French fries industrial process: Raw Material Selection - Washing - Peeling - Slicing or strips cutting - Washing - Pre-cooking - Cooling - Coloring - Dewatering - Frying - Deoiling - Seasoning Cooling - Packaging

1. Raw material selection: To get good quality potato chips or French fries, reduce the consumption of raw materials, you must choose the potato meeting requirements. Therefore, it is required that the raw materials are tubers with regular shape, relatively uniform size, uniform epidermal thin color, few buds, relatively high relative density, high content of starch and total solids, low sugar content and relatively uniform cultivated soil environment.

 

2. Washing: The potato into the drum sorter, wash away the surface sediment. Washing is to reduce impurities pollution, reduce microbial contamination and pesticide residues important measures. And according to the diameter of different grading, select the size of the same.

 

3. Peeling: Potato in 10% sodium hydroxide solution was heated 100 ℃ -120 ℃, the softened epidermis with a rubber disc to remove, so you can ensure the potato shape, but also save water, reduce product loss, resulting The concentrated skin mash is easy to handle.

 

4. Cutting: Hand cutting is ​​uneven, the general use of rotating blades automatically slice. Cutting thickness according to tuber harvest season when the moisture content of the amount of storage. Freshly harvested potato tubers full, high water content, slice thickness in the 1.8 to 2.0 mm. Long storage time, water evaporation, tuber solids content, slice thickness to 1.6 to 1.8 mm is better.

 

5. Washing: Cut French fries or potato chips should be placed in the pool with water to wash the surface of the starch to prevent pre-cooked starch stick French fries, affecting the frying effect.

 

6. Pre-cooked: the potato chips into the boiling water in the hot soup 2 to 3 minutes, cook until cooked but not rotten, more transparent tissue loss of the hardness of the potato. The purpose is to destroy the enzyme activity in the potato to prevent frying high temperature browning, while losing water inside the organization, making it easy to dehydration.

 

7. Cooling Color: The precooked potato chips immediately poured into a cold water tank to cool, to prevent further heat potato tissue softening broken. At the same time in order to prevent browning or reddening when crisp high temperature, need to add the right amount of citric acid and sodium metabisulfite for color protection.

 

8. Coloring: In order to enhance the flavor of fried potato chips, increase the appearance of potato chips, improve consumer appetite, color protection after the potato chips plus 1% to 2% salt and add a certain amount of pigment citric acid The soaking in the pool for 10 to 20 minutes, so that salt and color penetrate into the whole piece, so that the fried potato crisp suitable, good appearance.

 

9. Dehydration: Salt and coloring will meet the requirements of the process of potato chips picked up from the pool, and then into the dehydrator to take off part of the free water. Because the surface of potato crisps when the surface water bubbles froth, oil in the bubble, both affect the appearance of the product, but also increase fuel consumption, the higher the better potato chips dehydration.

 

10. Frying: The water-oil mixture frying machine, because of the different proportion of water and oil, water in the bottom, the oil in the upper heat fried potato chips. Used to fry the potato chips using high temperature resistant volatile volatile palm oil is not easy. Practice has proved that the oil temperature at 210 ℃ -230 ℃ under the conditions of uniform color chips, less oil surface, low fuel consumption at a lower temperature below 200 ℃ fried potato chips surface color, More oil content, affecting product quality. In order to prevent rancidity in the oil, often adding 0.1% 0.2% of the antioxidant in palm oil, in order to extend the shelf life of the product.

 

11. Seasoning cooling: the use of automatic seasoning machine, seasoning drum made of stainless steel, potato chips in the rotation of the roller evenly flip, using the tumbling method or spray seasoning, seasoning uniform to meet different consumer tastes.

 

12. Packaging: After seasoning cooled to room temperature, according to different design requirements of inflatable packaging machine bagging, weighing, packaging, the final storage sales.

 

This is the above potato chips, French fries industrial production process, the specific situation of telephone counseling for French fries making machine.

 

Aftermarket commitment for Automatic French Fries Making Machine:

1. The factory on the sale of products for one year free warranty, life-long maintenance commitment.

2. The factory is responsible for the sale of equipment on-site installation, commissioning. Guarantee equipment is in accordance with customer needs, new products.

3. On the demand side of the technical staff to provide specific training to facilitate the normal operation of equipment and operation.

4. Equipment factory with instructions, company promotional materials, maintenance card and certificate. We wholeheartedly welcome new and old customers visit, to discuss cooperation.