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 mchakato wa uzalishaji wa chipsi za viazi?
Chagua aina za viazi
Aina gani ya viazi ni bora zaidi kwa kutengeneza chipsi za viazi? Sehemu muhimu zaidi ni kwamba kiwango cha unga wa kukausha kinapaswa kuwa cha juu. Viazi vyenye kiwango cha juu cha unga wa kukausha havitachukua mafuta mengi wakati wa kukaangwa.
Hii haitachukua tu mafuta mengi, bali pia chipsi za viazi zilizokaangwa hazitakuwa na harufu ya mafuta. Chagua aina ya viazi, kwa upande mmoja, unaweza kuona mahali pa asili pa mbegu za viazi, na kwa upande mwingine, inaweza kupimwa.
Yenye mchakato wa uzalishaji wa chipsi za viazi zilizokatwa kwa kukaanga
Mchakato wa jumla wa uzalishaji wa chipsi za viazi ni: usafi wa malighafi → kuondoa ngozi → kukata vipande → kuchemsha na kulinda rangi → kukaanga → kuweka viungo → kupanda hewa na kufunga mfuko.
①Uchaguzi wa malighafi: Chagua viazi safi vyenye kiwango cha juu cha unga wa kukauka, vinavyohitaji aina safi, sprout nyepesi, maumbo ya kawaida, bila ukungu, kuoza, sprouting, na wadudu, na kipenyo kati ya 50 na 70 mm.
②Cleaning: Use a washing machine to remove debris and other debris from the raw materials.
③Peeling: 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.
④Kukata: Ondoa sehemu zisizofaa kwa ulaji kama vile mbegu na ukungu kwenye malighafi. Ili kuepuka chipsi za viazi na kuunda malighafi zisizo za kawaida.
⑤Slicing: Feed the raw materials into the Mashine ya kuinua one by one, and the feeding speed should be uniform. The slice thickness is between 1 and 2 mm.
⑥ Kusafisha: Vipande vya viazi vinapaswa kuingizwa kwenye maji kwa kusafisha ili kuzuia viazi kuharibika na kubadilika rangi hewani. Wakati huo huo, unga wa bure kwenye uso wa viazi unafutwa ili kuzuia unga huo kusafirishwa kwenye sufuria ya mafuta na kuathiri maisha ya mafuta ya kukaanga.
⑦Kuhifadhi rangi: Joto la suluhisho la kuhifadhi rangi linapaswa kudhibitiwa kati ya 80 na 100 ℃ ili kufanikisha kusababisha shughuli za enzymes na kuboresha muundo wa tishu. Muda wa kuchemsha kwa ujumla ni dakika 1~2. Kwa kuongeza, kiasi kidogo cha viungo vinapaswa kuongezwa kwenye kioevu cha kuhifadhi rangi.
⑧Komea: Sambaza malighafi zilizowekwa kwenye wasambazaji na ondoa unyevu wa uso.
⑨Frying: The flakes should enter the potato chips fryer evenly, and the oil temperature should be controlled between 180 and 200 ℃, 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.
⑩Kutoa mafuta: Baada ya kukaanga vipande, mafuta yaliyobaki kwenye uso yanatolewa kwa mashine ya kuondoa mafuta kwa mtetemo, ambayo inaweza kuongeza muda wa kuhifadhi bidhaa.
Chipsi za viazi zinahitaji viungo?
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 from our factory will choose potato chip seasoning machines to season freshly cut fried potato chips. Because seasoned potato chips will be more popular.
