How to Operate Waifan Potato Chips Machine

Update:26-04-2017
Summary:

How to Operate Waifan Potato Chips Machine? Raw materia […]

How to Operate Waifan Potato Chips Machine? Raw material selection: To obtain high quality fried potato chips, reduce the consumption of raw materials, must choose the complex process requirements of the potato. Therefore, the requirements of the raw materials for the tuber shape neat, the size is relatively uniform, the skin is thin color uniform, buds less, the relative density of large starch and total solid content of high sugar content, cultivation of soil environment is relatively consistent potato.

Slices: Hand slices are not uniform, the general use of rotating blades automatically sliced. The slice thickness depends on the amount of moisture in the tuber harvest season. Freshly harvested potato tubers are plentiful, with high water content and a slice thickness of 1.8 to 2.0 mm. Long storage time, large amount of water evaporation, high content of tuber solids, slice thickness of 1.6 to 1.8 mm is better.

Pre - cook: the washed potato chips into the boiling water in the hot soup 2 to 3 minutes, cook until the slices cooked not bad, the organization is more transparent loss of potato hardness. The purpose is to destroy the activity of enzymes in potatoes, to prevent frying high temperature browning, while loss of tissue moisture, making it easy to dehydration.

Cooling color protection: the pre-cooked potato chips immediately into the cold water tank to prevent the potato chips to further heat softening broken. At the same time to prevent the potato chips at high temperature brown or red, need to add the right amount of citric acid and sodium metabisulfite for color protection.

Fried: the use of water and oil mixed frying machine, because the proportion of water and oil is different, the water in the bottom, the oil in the upper layer of hot fried potato chips. Used to fry potato chips with high temperature is not easy to volatile is not easy to rancidity of the palm oil. Practice has proved that the oil temperature in the 210 ℃ - 230 ℃ conditions, the fried potato chips color uniformity, the surface of oil content, low fuel consumption if the lower temperature below 200 ℃ fried, potato surface color deep , Oil content, affecting product quality. In order to prevent rancidity of oil, in the palm oil often add 0.1% 0.2% of the antioxidant to extend the shelf life of the product.

The use of automatic seasoning machine, seasoning drum made of stainless steel, potato chips in the rotation of the drum evenly flip, using tumbling method or spray method to add seasoning, seasoning to meet the different consumer tastes.

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