What does a potato processing factory do?

Potato processing plants are responsible for the preliminary processing and deep processing of potatoes.

The preliminary processing of potatoes includes potato cakes, potato shreds, potato flour, etc.

The deep processing of potatoes has the following technologies:

1. Processing of orange-flavored potato strips. Orange-flavored potato strips processed from orange peel, potatoes and other raw materials are golden in color, fragrant and sweet, crisp and delicious. The processing method is:

1. Ingredients. Take 100 kilograms of potatoes, 11 kilograms of flour, 5 kilograms of sugar, 4 kilograms of orange peel powder, 1 to 2 kilograms of milk powder, 0.5 kilograms of baking powder, and an appropriate amount of vegetable oil.

2. Make mashed potatoes. Select fresh potatoes without buds or mold, soak them for about 1 hour, then wash away the sediment and other impurities attached to the skin with clean water, steam them in a steamer, then peel off the skin, and grind them into a pulp in a grinder.

3. Make orange peel powder. Wash the citrus peels, boil them with water for 5 minutes, pour 5 grams of lime water, soak for 2 to 3 hours, and then rinse repeatedly. After cleaning, cut into small pieces and soak in 7 salt water for about 2 hours. Then rinse it with clean water to remove the salt, dry it and grind it into powder.

4. Mixing ingredients. Put various raw materials into the dough mixer according to the raw material formula, mix thoroughly and let it sit for about 6 minutes.

5. Fry. Pour an appropriate amount of vegetable oil into a large pot and heat it. When the oil temperature rises to about 150°C, press the mixed mashed potato mixture into the oil pot through a presser. When the foam disappears and the potato strips turn golden brown, take them out.

6. Packaging. Take out the fried hot orange potato strips and place them on a mesh screen. Leave them in a dry and ventilated place to cool to room temperature. Then seal and package them into 150g or 200g portions to get the finished product.

2. Vinegar essence made from potatoes. Using potatoes instead of grain to make vinegar essence not only has high yield, but also has low cost and good quality. The processing method is:

1. Raw material processing. Choose fresh, mildew-free, sprouted potatoes with large fruit heads as raw materials, wash them with clean water, measure them and set aside.

2. Steaming. Move the washed potatoes into a grinder, crush them into small pieces, then put them into a cooking pot, add 1/2 of the water, and cook for 30 minutes to sterilize. The pot temperature is maintained at 120~125°C during cooking.

3. Liquefaction and saccharification. Stir and cool the cooked materials. When the pot temperature is 70°C, add 0.5% liquefied enzyme and continue stirring and cooling. When the material changes from lake shape to liquid state, control the pot temperature to about 60°C and continue stirring. Then add 1% of glucoamylase and incubate for 1 hour.

4. Suction filtration, fermentation and alcoholization. Put the above saccharified materials into a suction filter and suction filter, and collect the filtrate. Pour into the fermentation tank, add about 1.5% of wine yeast and stir continuously. Control the temperature at 52~55℃ and ferment for 48~60 hours. Then add 1.5% acetic acid yeast to the fermentation material and ferment for another 50 to 55 hours.

5. Pressure reduction, distillation and packaging. Since the material contains about 60% moisture, the moisture must be evaporated. After decompression, evaporation and concentration, the refined vinegar product can be obtained. Because it has high hygroscopicity, it should be packaged in a dry and sealed wide-mouth container.

3. Process low-fat fried potato chips.

1. Formula. 100 kilograms of potatoes, 1 kilogram of soy protein powder, 250 grams of sodium bicarbonate, 2 kilograms of vegetable oil, 45 grams of sodium metabisulfite, 100 grams of citric acid, 1 kilogram of salt, and appropriate amounts of condiments and spices.

2. Processing points:

(1) Raw materials: Potatoes are required to have thin skin, shallow bud eyes, smooth surface, and uniform size. Remove potatoes with buds and shrunken skin.

(2) Clean and remove dirt and soil on the surface of potatoes.

(3) Peel. Manual peeling, mechanical peeling, and chemical peeling can be used. Once you see cracks on the skin, rinse with water until there is no obvious alkaline smell.

(4) Check and trim. After peeling the potatoes, carefully inspect them. If there is any rot, deterioration, black spots or buds, trim them with a stainless steel knife before slicing. Raw materials that are too crushed or too small can be used for other purposes. Especially large ones should be cut first and then sent to the slicer.

(5) Slice. Slicing is a critical process. The thickness must be uniform to ensure consistent baking time, consistent maturity, and consistent color. The thickness of the slices is generally 1.80--2.20 mm.

(6) Remove part of the water. Fresh potatoes contain about 85% water. If part of the water can be removed before baking, energy can be saved, baking time can be shortened, and productivity can be improved. The method is to soak the cut potato slices in 1% salt water for 3-5 minutes to remove 10% of the water. Starch can be recovered from the filtered brine.

(7) Color protection treatment. The cellular tissue of potato slices will brown quickly when exposed to air. Soak potato slices in a color-protecting solution made of sodium metabisulfite and citric acid for 30 minutes to inhibit browning.

(8) Rinse. Rinse the potato slices with water until the potato slices taste no salty.

(9) Centrifugal dehydration. Wrap the potato slices with gauze and place them in a dehydration bucket. Centrifuge for 1-2 minutes to get potato slices with a clean surface.

(10) Mix and apply. Place the dry potato slices in a container that is easy to stir, add 1 kilogram of deodorized soy protein powder, 250 grams of sodium bicarbonate, and 2 kilograms of vegetable oil, then stir thoroughly to coat them evenly, and let them sit for 10 minutes to bake. bake.

(11) Microwave baking. Place the potato slices in a single layer on a special baking tray, place them neatly on the conveyor belt, heat them for 3-4 minutes, and then bake them in the microwave. The whole process takes about 10 minutes.

(12) Seasoning. Re-bake the potato slices that are not crispy at the edges, and discard any burnt ones. When choosing crispy potato slices for seasoning, you can directly sprinkle the fine powder of seasoning spices on the potato slices and mix well, or you can spray food essence on the hot potato slices. Adjustable flavors include: ① Salt and pepper flavor. Appropriate amount of Sichuan peppercorns and 1kg of salt, mix well. ② Creamy flavor. Spray a liberal amount of cream essence. ③Spicy flavor. Mix appropriate amount of pepper powder and chili powder with 1 kg of salt. ④Seafood flavor. Spray with appropriate amount of seafood spices. ⑤Cumin flavor. Mix appropriate amount of cumin powder and 1 kg of salt. ⑥Curry flavor. Mix appropriate amount of curry powder and 1kg of salt. ⑦Original flavor. No condiments or spices added.

(13) Packaging. Use aluminum-plastic composite bags to put 50 grams of finished potato chips into each bag, then place them in an inflatable packaging machine, fill them with nitrogen and seal them. Each bag is filled with approximately 200 ml of nitrogen.

Note: Baked and seasoned potato chips must be packaged in time, and the packaging room should be kept clean and dry to prevent the potato chips from getting damp.