The main processes for dewatering potatoes include raw material cleaning, peeling, slicing, soaking, blanching, sulfur treatment, dehydration, and packaging.
Raw materials: The dehydrated potato should have large tubers, a smooth surface, a thin epidermis, light and little buds, white or pale yellow flesh, no less than 21% dry matter, and a starch content of no more than 18%. Raw potatoes without germination are used as raw materials. White rose, Castle Peak, triumph and other species are appropriate.
Washing and peeling: Pour the potatoes into clean water to wash the impurities such as sediment, and then manually peel or mechanically peel or lye (the alkali is a 5%~10% boiling aqueous solution containing alkali), then use Rinse with clean water and drain. The peeled potatoes should be immediately immersed in 0.1% saline to prevent discoloration.
Divide and soak: Cut the peeled potato into 3~4mm thick slices or 4~7mm bars or 12~13mm squares, then pour the chips into clean water and soak, and constantly stir. To remove some starch and solanine and so on.
Blanching and Sulfur Treatment: The sliced â€‹â€‹potato was blanched in 0.2%~0.3% sodium bisulfite solution at 100Â°C for 1~3 minutes, then cooled in running water to remove the gelatinized starch grains. Let it cool and remove and drain.
Drying: The blanched potato material is evenly spread on a bamboo sieve for dehydration. The temperature is preferably 60-65Â°C. When the moisture content is reduced to just below, the dehydration is completed.
Selection: Remove discolored and hard-shelled potato products.
Packing: The dehydrated potato is packaged in plastic film food bags, tied tightly, and then packaged in cartons or other boxes.
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