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What steps do potatoes need to be processed into French fries in the factory?
Potatoes can be processed into primary products such as starch and whole flour, and in fact, they can also be processed into modified starch, alcohol, glucose, etc., which are widely used in chemical, pharmaceutical and papermaking industries. Potato planting has the ability to resist wind disaster, hail disaster and frost disaster, and potatoes can be processed into various series of products, and the benefits are 2-3 times that of naked oats and wheat, which is an effective way for farmers to get rid of poverty and become rich. Potato contains a kind of RS2 indigestible starch, which can't be digested by the body, so it won't cause blood sugar to rise. RS2 will be lost when potatoes are cooked, but new indigestible starch will be formed after cooling, so potatoes are suitable for eating after cooling. At the same time, low-temperature storage can decompose starch into small molecular sugars, and storage at 20℃ in dark environment can retain starch content to the maximum extent.

What can potatoes be processed into?

The practice of making French fries with potatoes

1, potatoes are washed and peeled, first cut into pieces with the same thickness, and then cut into strips.

2. Soak the potato chips in water for a few minutes. Boil a proper amount of water, add potato chips and cook for about three minutes.

3. After the water is cooled and dried, put it in the refrigerator for 2 hours, then take it out, separate them before they are frozen together, use paper to absorb the excess water, and all the water must be killed. It is best to use kitchen paper to absorb the water, my napkin, and then freeze it.

4, just eat and fry.

What can potatoes be processed into?

Processing into potato flour

Production method:

1, product features: potato vermicelli, white in color, thin in strips and rich in nutrients. Suitable for cooking, frying and cold salad.

2. Technological process: material selection and powder extraction → ingredients thickening → adding alum and dough → boiling water leakage → cold bath drying → bundling and packaging.

3. Key points of production: selecting materials and extracting powder: selecting potatoes with high starch content within 30 days after harvest as raw materials. Remove frozen, rotten, rotten blocks and impurities, repeatedly washing with water, crushing, pulping, fermenting, filtering, filtering starch and forming.

4. Ingredients: Add 50 kg of water according to potato starch 100 kg with water content below 35%. First, put 5 kilograms of starch into a pot, then add warm water 70% of its weight to make a slurry, then pour boiling water into the pot from the middle, and quickly stir it in a clockwise direction with a wooden stick or a beater until it is stirred into a sticky ball.

5. Adding alum to mix flour: according to the ratio of 100 kg of starch and 0.2 kg of alum, grind the alum into flour and put it into the flour mixing basin, then pour the beaten flour into it and stir it evenly, so that the water content of the mixed flour is between 48% and 50%, and the flour temperature is kept at about 40℃ to ferment and decompose the remaining starch.

6. Boiling water leakage: firstly, add water to the pot until it is 90% full, and boil it. Then put the mixed noodles into a noodle leakage machine with the aperture of10mm to try to leak. When the diameter of the leaked vermicelli reaches 0.6 ~ 0.8mm, it will be at a fixed distance. Then, it will leak into the boiling water pot, and fish out while leaking. The water in the pot will always be kept at the water level at the first time of discharging, and the water in the pot will be controlled at a slightly open level.

7. Cold bath drying: Take out the vermicelli leaked into the boiling water pot, put it in a cold water tank, put it on a stick, put it in water at 15℃ for 5 ~10 minutes, take it out and air it in the shade at 3 ~10℃ for 2 hours. Then put it in the sun to dry, and when the water content reaches about 20%, it will converge into piles, remove the sticks and dry it.

8. Bundling and packaging: When the water content is reduced to 16%, bundling and packaging can be sold.