Fried potatoes. Production process: cleaning → peeling → slice → color processing → frying → flavoring → packaging. One of the key processes is the color treatment: Hot potato is used to blanch the sliced ​​potato to passivate the enzymes of the potato and reduce the surface sugar content. It is also possible to evenly spread a layer of corn starch to gelatinize the surface so as to achieve light and tender color uniformity, shorten the frying time and reduce oil absorption. Immediately after frying the pan, sprinkle seasoning with salt, monosodium glutamate, chili powder and other spices (about 600 grams of salt per 50 kilograms of fried potato chips). After adjusting the material, place it on the cutting board and cool it. Then put it in the bag and seal it. Crispy potato chips. Production process: Wash the potatoes, cut them into small pieces, and then put them into a bucket and pound it into mud. Then use a wooden roller to roll back and forth to make it a uniform sheet. Cut it into small pieces with a knife and put it on. Serve as a semi-finished product of a crisp pastry on a fire or in an oven. In the process of mashing into mud, add a small amount of salt, glycerate, pepper, pepper, garlic and so on. Then package, put on the market. After the customer buys it back, it can be eaten with oil and fried. Potato dry powder. Use fresh, disease-free potatoes, wash in a drum washer, and rinse with water. Then immersed in 5% ~ 10% caustic soda solution, and then rinse the residual lye with water. After peeling, the potatoes can be washed with dilute sulfuric acid solution, and then washed to remove buds and insect eyes. The potatoes are then cut into strips, steamed and ground in a stone mill. Add a small amount of bisulfite to the mud and add 2 times more water. Spray drying was performed using a spray drying apparatus. After drying, sifting through a 60 mesh sieve, pry open the granules and serve. French fries. Fresh potatoes are used, rinsed, cut into clean pieces and immersed in water. Remove the potatoes, control the moisture, and put them into the pan for cooking with weak fire. When the potato is fried, the bamboo chopsticks can be easily pierced. Before serving, put it in oil and cook it with strong fire for 30-40 seconds to make it golden brown. Then remove and drain the oil and sprinkle the salt.
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