Potatoes and scientific name potatoes have a large yield in China. Because of their high starch content and rich nutrition, they can be used for starch extraction and food processing. With the continuous development of food science and technology, more and more foods are processed from potatoes. The following describes several new potato food processing technologies with less investment and quicker results.
I. Puffed potato crisps
1. Process flow: raw materials → smashing and sifting → compounding → expansion forming → flavoring → coating → packaging → finished products
2, operating points
(1) Ratio of raw materials: 10 kg of dried potato chips, 10 kg of corn flour, and a few spices.
(2) Grinding and sieving: The dried potato chips are crushed with a pulverizer and sieved to discard a small amount of coarse potato powder.
(3) Mixing: Mix the potato dry powder and corn flour into uniform and add 3%--5% water to wet.
(4) Extrusion molding: The mixture is placed in a puffing machine to form strips, squares, doughnuts, cakes, balls and other initial products.
(5) seasoning coating: After the expansion, seasoning should be added in time to sweet, delicious, salty and other flavors, and baking, it will become puffed potato crisp. The expanded product can be coated with a certain amount of melted white sugar, rolled some sesame seeds, then become a sesame potato crisp. Can also be coated with a certain amount of cocoa powder, cocoa butter, white sugar mixed melt, you can make chocolate bean crisp.
(6) Packing: Place the seasoned coated product in a plastic bag and seal it.
Second, potato shrimp slices
1. Process flow: material selection→slicing→boiling→drying→packing→finished products
(1) Selection of materials: Select fresh potatoes that have no mildew and germinate, and peel them after washing.
(2) Slices: Cut small pieces of 2--3 mm with a steel knife and wash the starch on the surface.
(3) Boil and boil: Place the potato chips in a boiling pot and cook until the 1989 ripeness. Take out the cooling.
(4) Drying: Place the potatoes in the sun and turn them around. Turn them around once every 1 hour to induce curling and deforming due to uneven sun protection. Dry to dryness. Drying can be done in the drying room. Drying room temperature is generally controlled at 60. --80°C. After drying, serve as potato shrimp slices.
(5) Packing: Place the dried product in a plastic food bag and seal it. For long-term preservation of potatoes and shrimp slices, a small amount of sorbic acid and other Preservatives should be added during the drying process. With the use of finished products with the fried, deep-fried than ordinary shrimp chips, unique flavor.
Three, potato hair cake
1. Process flow: raw materials → mixing → fermentation → steaming → coating → packaging → finished products
(1) Raw material ratio: 20 kg of potato powder, 3 kg of flour, 0.75 kg of soda, 3 kg of white sugar, 1 kg of brown sugar, 2 kg of peanuts, and 1 kg of sesame.
(2) Mixing: Mix the potato dry powder, flour, soda, and white granulated sugar with water, and then mix the fried peanuts.
(3) Fermentation: The mixture is fermented at 30-40°C.
(4) Steaming: Knead the dough after fermentation, place it on a bamboo tray, spread it, and steam it with a stir.
(5) Coat clothing: The steamed product is cut into a variety of shapes. A certain amount of brown sugar is melted on one surface, and some sesame seeds are rolled and cooled to serve as a potato cake.
(6) Packing: Place the product in a transparent plastic box or in a plastic bag and seal it.
Fourth, orange fragrant beans
1. Process flow: material selection→slime→citrus orange powder→mixing powder→formation→fry→air drying→packing→finished product
(1) Raw material formula: potato 100 kg, flour 11 kg, white sugar 5 kg, citrus peel 4 kg, milk powder 1-2 kg, baking powder 0.4--0.5 kg, vegetable oil amount.
(2) Making mashed potatoes: Select fresh potatoes without sprouts, mildew, and pests. Soak them with water for about 1 hour and wash them with impurities such as surface sediment. Then steam them in the steamer, take them out, and pulverize them. Muddy.
(3) Citrus orange peel: Wash the citrus peel, boil it in clean water for 5 minutes, pour it into lime water and soak it for 2 - 3 hours, rinse it again with clean water, cut it into small pieces and put in 5% - 10 Soak in salt water for 1 to 3 hours and rinse the salt with water, dry it, and grind it into a powder.
(4) Mixing powder: According to the formula, put all kinds of raw materials into the dough mixer, stir well and leave for 5-8 minutes.
(5) Styling and frying: The appropriate amount of vegetable oil is heated. When the oil temperature rises to about 150°C, the well-mixed potato mixture is pressed into the oil through a plodder. When the foam disappears, the potato strips are golden brown and can be removed.
(6) Air-drying and packing: Place the removed potato strips on the mesh screen, place it in a dry and ventilated place until it reaches room temperature, and seal it.
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