Raw materials: dehydrated potatoes should be healthy potatoes with large tuber, smooth surface, thin epidermis, few shallow buds, white or yellowish meat, dry matter not less than 265,438+0% and starch content not more than 65,438+08%. White rose, castle peak, triumph and other varieties are suitable.
Cleaning and peeling: pour potatoes into clean water to clean impurities such as silt, then peel them manually or mechanically or with alkali liquor (alkali liquor is boiling water solution with alkali content of 5%~ 10%), then rinse them with clean water and drain the water. Peeled potatoes should be immediately soaked in 0. 1% salt water to prevent discoloration.
Slice soaking: cut peeled potato into 3-4 mm thick slices or 4-7 mm thick strips or 12- 13 mm thick cubes, then pour potato chips into clear water for soaking, and constantly stir to remove part of starch and solanine.
Blanching and sulfur treatment: blanch potato slices in 0.2%~0.3% sodium bisulfite solution at 65438 000℃ for 65438 0 ~ 3 minutes, then take them out and put them into flowing water for cooling, remove the gelatinized starch particles on the surface, and take them out and drain them after completely cooling.
Drying: the blanched potato raw materials are evenly spread on the bamboo curtain for dehydration, and the suitable temperature is 60-65℃, and the dehydration is completed when the water content is just below.
Option: Remove discolored and crusted potato products.
Packaging: put dehydrated potatoes into plastic film food bags, tie the bag tightly, and then put them into cartons or other packaging boxes.
In the past, dried potatoes needed to be dried, and only when the weather was good could they be dried. But with the development of science and technology, electrical appliances are now used to cook food, which makes our life more interesting and easier to cook food.
Although these steps seem a little troublesome, it is essential to make a fragrant and crisp potato chip. Your food is healthy and delicious!