Continuous production line of chips and chips

Pure frying line  ↑

Process points:

1. Selection of raw materials: Fresh potatoes with high dry matter content are required. The variety is pure, the buds are shallow, the shape is regular, there is no mold and rot, no germination and insect pests, and the diameter is between 50-70MM.
2. Cleaning: Use a roller cage cleaner to remove mud and other debris from the raw materials.
3. Peeling: using mechanical friction peeling method, feeding 30-40kg at a time, the peeling time depends on the freshness of the raw materials, generally 3-8MIN.  The peeled potato requires a clean skin and a smooth appearance.  The peeling time should not be too long, so as to avoid excessive peeling and increase the material loss rate.
4. Trimming: Take out the unsuitable parts such as buds, mildew, etc. on the raw materials, and shape the individual irregular materials.
5. Slicing: The raw materials are sent to the microtome in sequence, and the feeding speed should be uniform, and the slice thickness is between 1-2 mm.
6. Rinsing: The sliced ​​potato chips should be immersed in water to rinse, so as to prevent the potato chips from being exposed to oxidative browning in the air, and at the same time wash away the free starch on the surface of the potato chips to prevent the starch from being integrated into the oil pan and affect the service life of the fried oil.
7. Color protection: The temperature of the color protection liquid is controlled between 80-100 °C.  To achieve the purpose of destroying the activity of the enzyme and improving the structure of the tissue.  Generally, the time for blanching is 1-2 min.  In addition, a small amount of additives should be added to the color protection solution.
8. Dewatering: Spread the stacked materials on the distributor and remove the surface moisture to avoid increasing the frying time and increasing the oil content of the finished product.
9. Deep-fried: The flakes should enter the fryer evenly. The oil temperature should be between 180-200 °C. The material must pass through the fryer within 2min.  Most of the fried oil is palm 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.
10. Deoiling: After frying, the flakes are removed from the surface by the vibration deoiler to extend the shelf life of the product.
11. Seasoning: After seasoning with a seasoning machine, it is made into fried potato chips with different flavors.  According to different taste requirements, the potato chips can have various flavors such as chicken flavor, beef flavor, spicy flavor and barbecue flavor.
12. Cooling: Allow the flavored potato chips to cool to room temperature before packaging.
13. Weighing packaging: The product must be packaged quantitatively with a net content error of <+10%.  In order to extend the shelf life, aluminum-plastic composite bags are used for vacuum nitrogen filling.