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Potato snack food processing technology
Potatoes have a rich nutritional value. It contains protein, phosphorus, iron, inorganic salts, vitamins B1, B2, and carotene, and its protein quality is relatively good, and it is the closest to animal protein and is easily absorbed by the body. As determined by an amino acid analyzer, 18 kinds of amino acids and various trace elements required by the human body are contained in potatoes. Potatoes can also supply a large amount of mucinous proteins in the human body. The mucoprotein is a mixture of Polysaccharide proteins that can prevent fat deposition in the cardiovascular system, maintain the elasticity of arteries, prevent premature atherosclerosis, and prevent liver and kidneys from occurring. The shrinkage of connective tissue in the respiratory tract and digestive tract has a significant effect. Therefore, convenient and highly nutritious snack foods made from processed potatoes are popular with consumers. And for the producers, the potato resources are rich, the price is low, the production cycle is short, the process is simple and easy to handle, the investment cost is small, the economic benefit is high, and the family workshops and small factories can organize production. At the same time, it is also an important way to speed up economic development in poverty-stricken areas, especially in potato production areas. First, the processing technology 1, potato crisp candy processing technology (1) selection of potato slices: Select 50-100 grams of fresh, disease-free potato, the skin washed, and then into the 20% of the drinking soda water, with a wooden stick Keep stirring and peeling. After all peeling, pick up the rinse and drain it for use. 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 starch on the surface. (2) Cooked and dried: When cooking, it is necessary to master the heat and keep the potato 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) Frying icing: The dried potato chips are put into a heated boiling sesame oil or peanut oil and fried, 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 puffed. 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 sauce (1) processing ingredients. 50 kilograms of potato mud, 40 kilograms of white granulated sugar, 17 kilograms of water, an appropriate amount of food coloring, about 100 milligrams of edible essence, and about 0.16 kilograms of powdered citric acid. (2) Operation steps. Wash the potatoes first, remove rotting and sprouting parts, then shave off the skin, steam it in the steamer, and spread it out in the cage. Rub again into a uniform mashed potato. Put white sugar and water into the pot until it reaches 110°C, pour the potato puree into the pot, and continue turning with a spatula until the mashed potatoes are all compressed and prevent the bottom of the pot from sticking. While continuing to heat to 115°C, citric acid, pigments were added and its pH was controlled to 3-3.2. At this time, due to the high temperature, it is necessary to diligently dilute and prevent coking. With a small fire to reduce the temperature, to the pot material to 100 °C, the fruit flavor and nutrient additives into the pot, stir well with a wooden board can be loaded (empty before the pot can be used before sterilization). If it is not sterilized after canning, the cans can be inverted for 20 minutes and the labeling is finished. (3) Potato fructose The six-row barley is soaked in clean water for 1-2 hours (the water temperature is maintained at 20-25°C), and the water is drained when the water content is about 45%. Then, the expanded barley was allowed to germinate in a room at 25°C and sprayed with water twice a day using a watering can. 4 days later when the malt grows to more than 2 cm. At the same time, potato slag was prepared: after potato slag was finely filtered, 25% chaff was added, then about 80% of the clean water was sprinkled on the prepared raw materials, and the mixture was thoroughly mixed and placed for 1 hour. 40% for the first time, 30% for SAIC, 30% for SAIC, 2 hours for SAIC, steamed and then saccharified. Place the steamed material in a cask and add the appropriate amount of water soaked in malt. Stir thoroughly. When the temperature dropped to 60°C, the prepared malt (about 10%) was added, and then stirred up and down evenly, and then poured into malt water. When the temperature dropped to 54°C, the temperature was maintained for 4 hours. After the temperature has dropped, add 100 kg of warm water at 65°C and let it keep warm. After full saccharification, sugar glycosides are filtered out, the sugar liquid is placed in a pot and warmed, and after brewing, when the concentration reaches 40 degrees Baume, it can become potato caramel. 4. Potato Crispy Chips (1) Raw material treatment: Select uniform size, no pests and potato pieces, wash with clean water, drain, remove the epidermis, cut the potato chips into 1-2 mm thick slices, and then put it into the water to soak To wash away the starch on the surface of the potato chips, to avoid deterioration and mildew. (2) hot water: in boiling water will be hot potato chips translucent, cooked and not soft, remove and cool in cold water, drain the surface after the water. (3) Staining: Put the spices such as star anise, pepper, cinnamon and cumin into the cloth and boil for 30-40 minutes. After cooling, add appropriate amount of sugar and salt, put the chips into it for about 2 hours, and remove. After drying. (4)Frying: First, the edible vegetable oil is boiled and then put into dried potato chips. When it is fried and the potato chips are inflated and the color is yellowish, the pan can be panned and then cooled and packaged. 5, potato and spicy slices (1) Preparation: 72% potato flour (after 60 mesh sieve, stir fry pan when the pan is ready to use), chili powder 12% (after 60 mesh sieve back), Sesame powder 10% and 2% of pepper (after cooking roasted aroma), salt 3%, sugar 1%. (2) Mixing: Mix the above raw materials with appropriate amount of high-quality soy sauce into a spicy wet material, and then place it into a wet sheet of various shapes in a forming die, and dry the surface moisture. (3) Frying: The spicy slice is put into a boiling oil pan and fried. When the surface is yellowish, the pan is cooked, and after cooling, the package is sold.