Potato series snack food processing technology
API (Active Pharmaceutical Ingredient) refers to a substance or substance combination used in manufacturing a drug product. API also refers to the active or central ingredient in the product which causes the direct effect on the disease diagnosis, prevention, treatment or cure. While API is the active component of a drug, excipients are the inactive or inert substances present in a drug.
An API starting material, usually a defined chemical property purchased in the market place or produced in-house, is used in the production of an API.
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(1) Select potato slices. Select 50 to 100 g of fresh, disease-free potato, wash the epidermis, put in 20% of the food soda, and continue to stir and peel off with a wooden stick. Wait
After all peeling, pick up the rinse and drain it for use. The slices can be cut into diamond-shaped or triangular slices approximately 2 mm thick as required, cut and then immersed in clean water to avoid discoloration of the surface starch.
(2) Cook and dry. When cooking, make sure that you keep the heat and keep the chips cooked but not bad. Then dried in the sun, the sun can be placed in the sun; rainy days can be dried (temperature controlled at 30-40 °C).
The standard for drying or drying is preferably a pressure or crushing.
(3) Fry icing. The dried potato chips are fried in heated boiling sesame oil or peanut oil, and the amount of each input can be determined according to the amount of oil. When frying, stir gently with a spoon to make it evenly heated and swell. When frying to golden yellow, quickly remove and drain the remaining oil, then pour into the melted sugar liquid (sugar should be kept as little as possible, saccharification can be opened), continue to stir, use a small fire to make the sugar liquid The water completely evaporates. A transparent film of sugar forms on the surface of the potato chips, which can be packaged into small bags after being completely cooled, and the sealed bags are ready to be finished.
2. Potato crispy chips
(1) Raw Material processing. Select the uniform size, no pests and diseases of potato, washed with water after draining, remove the epidermis, the potato block cut into 1 ~ 2mm thick slices, and then put into water soaking, to wash away the starch on the surface of the potato chips, to prevent deterioration of moldy .
(2) hot water. When the potato chips are hot in boiling water until they are translucent, cooked, and not soft, remove them by cooling them in cold water, drain the surface and reserve them for use.
(3) Staining. Place spices such as star anise, pepper, cinnamon and fennel into a cloth and boil for 30 to 40 minutes. Add cool amount of sugar and salt, and put the potato chips into it for about 2 hours. Remove and dry.
(4) Deep-fried. First, the edible vegetable oil is boiled in a pan, and then the dried potato chips are added. When the fried potato chips are swelled and the color is slightly yellow, they can be panned, and then packaged after cooling.
3. Potato Spicy Slices
(1) Preparation. 72% potato flour (after 60 mesh sieve, wok stir fry until panned), 12% chili powder (after 60 mesh sieve back up), 10% sesame flour and 2% pepper After the fragrance, reserve, salt 3%, sugar 1%.
(2) Spices. The amount of high-quality soy sauce of the above materials was adjusted to a spicy wet material, then placed in a forming mold and pressed into wet tablets of various shapes, and the surface moisture was dried.
(3) Deep-fried. Place the spicy slices in a boiling oil pan and fry them until the surface is yellowish.