Potato 100 kg, soybean protein powder 1 kg, sodium bicarbonate 250 g, vegetable oil 2 kg, sodium metabisulfite 45 g, citric acid 100 g, salt 1 kg, and appropriate amount of flavoring crystals and spices.

Second, the processing points

1.Raw materials require potatoes with thin skin, shallow eyes, smooth surface and uniform size, and potatoes with sprouted and shriveled skin are removed.

2. Wash off the dirt and dirt on the potato surface. Manual cleaning or mechanical cleaning can be used.

3. Peeling ① Peeling by hand. The pure soybean skin can be removed cleanly with the wire mesh brush on the market. ② Mechanical peeling. Use a wire brush or hard nylon brush in the drum to remove the potato skin. ③ chemical peeling. Soak in 5% sodium hydroxide solution at 80'E-90~C for 1 min -3 min. When cracks appear on the epidermis, rinse with water until there is no obvious alkali smell.

4. Check and trim potatoes. After peeling, carefully check them. If there are rot, deterioration, black spots or bud eyes, trim them with a stainless steel knife before slicing. Raw materials that are too broken and too small can be used for other purposes, especially large ones should be cut first and then sent to the slicer.

5. Slicing is a key process, and the thickness should be uniform to ensure the consistency of baking time, maturity and color. The thickness of the slice is generally1.8mm-2.2mm..

6. Remove some water. Fresh potatoes contain about 85% water. If some water can be removed before baking, energy can be saved, baking time can be shortened and productivity can be improved. The method is to soak the cut potato chips in1%salt water for 3-5 minutes to remove10% water. Starch can be recovered from the filtered brine.

7. The cell tissue of color-protected potato chips will be browned quickly when exposed to air. Using sodium metabisulfite and citric acid as color protection solution to soak potato chips for 30 minutes can inhibit browning.

& Rinse the potato chips with clear water until they taste salty.

9. Centrifugal dehydration Wrap potato chips in gauze and put them in a dehydration barrel, and centrifuge for 1 min -2 minutes to get potato chips with dry and clean surfaces.

1 0. Mixed coating Put the clean potato chips in a container that is easy to stir, add the deodorized soybean protein powder1kg, 250g of sodium bicarbonate and 2kg of vegetable oil, then fully stir them to make them evenly coated, and let them stand for 10min before baking.

11.Microwave baking The potato chips are filled in a single layer with a special baking tray, then placed neatly on the conveyor belt, heated for 3 -4 minutes, and then microwave baked. The whole process takes about 10 minutes.

12. Seasoning: Bake potato chips with not crisp corners again, and remove some burnt chips. When crisp potato chips are selected for seasoning, fine flavoring powder can be directly sprinkled on the potato chips and mixed evenly, or edible essence can be sprayed on the hot potato chips. Adjustable flavors are: ① Salt and pepper flavor. Appropriate amount of pepper, salt 1 kg and mix well. 2 creamy smell. Spray a proper amount of cream essence. 3 spicy taste. Mix pepper powder and Chili powder with 1 kg salt. 4 seafood flavor. Spray a proper amount of seafood spices. ⑤ Cumin flavor. Mix the right amount of cumin powder with 1 kg of salt. 6 curry flavor. Mix curry powder with 1 kg salt. ⑦ Original flavor. Without any flavoring crystals and spices.

13. packaging with aluminum-plastic composite bags, each bag is filled with 50 grams of finished potato chips, then placed in an inflatable packaging machine, filled with nitrogen and sealed. Each bag is filled with about 200ml of nitrogen.