{"id":1230,"date":"2020-12-21T22:23:42","date_gmt":"2020-12-22T06:23:42","guid":{"rendered":"https:\/\/potatochipsprocessing.com\/?p=1230"},"modified":"2021-09-11T03:15:04","modified_gmt":"2021-09-11T10:15:04","slug":"production-process-of-fresh-cut-fried-potato-chips","status":"publish","type":"post","link":"https:\/\/potatochipsprocessing.com\/id\/production-process-of-fresh-cut-fried-potato-chips\/","title":{"rendered":"Alur proses kentang goreng segar"},"content":{"rendered":"
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\n 4.8\/5 - (18 suara) <\/div>\n <\/div>\n\n

Potato chips are not only nutritious, crispy, and delicious, but also convenient to eat, exquisitely packaged, and easy to store. They have become the most popular potato food in the world today, as well as important snack food. So, what are the production processes to make fresh-cut fried potato chips? How can we make potato chips that taste more delicious with the Proses produksi keripik kentang<\/strong>?<\/p>\n\n\n\n

Memilih varietas kentang<\/h2>\n\n\n\n

Jenis kentang apa yang paling cocok untuk membuat keripik kentang? Hal yang paling penting adalah kandungan pati harus tinggi. Kentang dengan kandungan pati tinggi tidak akan menyerap banyak minyak saat digoreng. <\/p>\n\n\n\n

Ini tidak hanya menghemat bahan bakar, tetapi keripik kentang goreng tidak akan memiliki rasa berminyak. Pilih jenis kentang, di satu sisi, Anda dapat melihat tempat asal benih kentang, di sisi lain, dapat diuji.<\/p>\n\n\n\n

\"kentang
kentang untuk pengolahan keripik kentang yang lezat<\/figcaption><\/figure><\/div>\n\n\n\n

Yang proses produksi keripik kentang segar<\/a><\/h2>\n\n\n\n

Proses produksi umum keripik kentang adalah: pembersihan bahan baku \u2192 pengupasan \u2192 pemotongan \u2192 blanching dan perlindungan warna \u2192 penggorengan \u2192 pemberian bumbu \u2192 pengembangan dan pengemasan. <\/p>\n\n\n\n

\u2460 Pemilihan bahan baku: Memilih kentang segar dengan kandungan bahan kering tinggi, varietas murni, tunas dangkal, bentuk teratur, tanpa jamur, busuk, berkecambah, dan hama serangga, dengan diameter antara 50 dan 70 mm.<\/p>\n\n\n\n

\u2461Cleaning: Use a washing machine<\/strong> to remove debris and other debris from the raw materials.<\/p>\n\n\n\n

\"mesin
mesin pembuat keripik kentang untuk usaha kecil<\/figcaption><\/figure><\/div>\n\n\n\n

\u2462Peeling: using mechanical friction peeling method, one feeding 30-40kg, peeling time depends on the freshness of the raw materials, generally 3-8 min. The peeled potatoes are required to be clean and smooth in appearance. The peeling time should not be too long to avoid excessive peeling and increase the material loss rate in the potato peeling machine<\/a><\/strong>.<\/p>\n\n\n\n

\u2463 Pemangkasan: Menghilangkan bagian yang tidak layak konsumsi seperti kuncup dan jamur pada bahan baku. Untuk menghindari keripik kentang dan membentuk bahan baku yang tidak beraturan secara individual.<\/p>\n\n\n\n

\u2464Slicing: Feed the raw materials into the <\/strong>mesin penghilang debu<\/strong> <\/a>one by one, and the feeding speed should be uniform. The slice thickness is between 1 and 2 mm.<\/p>\n\n\n\n

\u2465 Pembilasan: Keripik kentang yang dipotong harus direndam dalam air untuk pembilasan agar mencegah keripik kentang teroksidasi dan berubah warna di udara. Pada saat yang sama, pati bebas di permukaan keripik kentang dicuci untuk mencegah pati larut ke dalam minyak penggorengan dan mempengaruhi umur minyak penggorengan.<\/p>\n\n\n\n

\"keripik
keripik kentang yang direbus dalam jalur pengolahan<\/figcaption><\/figure><\/div>\n\n\n\n

\u2466 Perlindungan warna: Suhu larutan perlindungan warna dikendalikan antara 80 dan 100 \u2103 untuk mencapai tujuan menghancurkan aktivitas enzim dan meningkatkan struktur jaringan. Waktu blanching umum adalah 1~2 menit. Selain itu, sedikit tambahan bahan harus ditambahkan ke cairan perlindungan warna.<\/p>\n\n\n\n

\u2467Dehidrasi: Menyebarkan bahan yang ditumpuk di distributor dan menghilangkan kelembapan permukaan.<\/p>\n\n\n\n

\u2468Frying: The flakes should enter the potato chips fryer<\/a><\/strong> evenly, and the oil temperature should be controlled between 180 and 200 \u2103, so as not to increase the frying time and increase the oil content of the finished product. The material must pass through the fryer within 2min. Palm oil is mostly used for frying oil. Compared with other edible oils, it has the characteristics of good stability, long service life, and good shortening performance. It is especially suitable for frying oil. <\/p>\n\n\n\n

\u2469 Penghilangan minyak: Setelah penggorengan, minyak yang tersisa di permukaan dihilangkan dengan mesin penghilang minyak getar, yang dapat memperpanjang umur simpan produk.<\/p>\n\n\n\n

\"kerajinan
kerajinan pembuatan keripik kentang yang lezat dengan mesin Taizy<\/figcaption><\/figure><\/div>\n\n\n\n

Apakah keripik kentang perlu dibumbui?<\/h2>\n\n\n\n

As for whether fried potato chips need to be seasoned, it mainly depends on the needs of processors. Generally, customers who buy potato chips machines<\/a><\/strong> from our factory will choose potato chip seasoning machines<\/a><\/strong> to season freshly cut fried potato chips. Because seasoned potato chips will be more popular.<\/p>","protected":false},"excerpt":{"rendered":"

Keripik kentang tidak hanya bergizi, renyah, dan lezat, tetapi juga nyaman untuk dimakan, dikemas dengan indah, dan mudah disimpan. Mereka telah menjadi makanan kentang paling populer di dunia saat ini, serta makanan ringan yang penting. Jadi, apa proses produksi untuk membuat keripik kentang goreng segar? Bagaimana kita bisa membuat keripik kentang yang lebih lezat dengan mesin keripik kentang? Proses produksi umum keripik kentang adalah: pembersihan bahan baku \u2192 pengupasan \u2192 pemotongan \u2192 blanching dan perlindungan warna \u2192 penggorengan \u2192 pemberian bumbu \u2192 pengembangan dan pengemasan. <\/p>","protected":false},"author":1,"featured_media":1238,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[1676,1678],"class_list":["post-1230","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-production-tips","tag-potato-chips-machine","tag-potato-chips-production-process"],"_links":{"self":[{"href":"https:\/\/potatochipsprocessing.com\/id\/wp-json\/wp\/v2\/posts\/1230","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/potatochipsprocessing.com\/id\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/potatochipsprocessing.com\/id\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/potatochipsprocessing.com\/id\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/potatochipsprocessing.com\/id\/wp-json\/wp\/v2\/comments?post=1230"}],"version-history":[{"count":0,"href":"https:\/\/potatochipsprocessing.com\/id\/wp-json\/wp\/v2\/posts\/1230\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/potatochipsprocessing.com\/id\/wp-json\/wp\/v2\/media\/1238"}],"wp:attachment":[{"href":"https:\/\/potatochipsprocessing.com\/id\/wp-json\/wp\/v2\/media?parent=1230"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/potatochipsprocessing.com\/id\/wp-json\/wp\/v2\/categories?post=1230"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/potatochipsprocessing.com\/id\/wp-json\/wp\/v2\/tags?post=1230"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}