The potato chip processing technology needs to control the drying temperature of the potato chips. Before drying, the potatoes need to be peeled, sliced and blanched. After drying, the moisture content of the potato chips is less than 10%.
Potato chips processing steps
Choose high-quality potatoes that are complete and free from rot, wash them and peel them with a paring knife to control the buds. If the scale is large, it can be peeled chemically. Cut the peeled potatoes into 3.5-5-5mm slices and put them in clean water to prevent oxidation and discoloration.
Blanch in water at 85°C-95°C for 1-2 minutes, remove and put in clean water to cool, and drain the surface moisture.
Potato chips drying process
Put the potato slices into the baking trays and put them into the drying room for drying. In the early stage, use low temperature to fix the color, set the temperature at about 40°C, and then slowly increase the temperature. In the later stage, the drying temperature should be controlled at 60°C-70°C. The moisture content of the tablet is below 10%.