Production Capacity of Automatic Potato Chips Making Machine
We have sifferent output for potato chips production, such as 150
kg/, 200 kg/h, 300 kg/h, 500 kg/h, 1000 kg/h, etc. Specific
production requirement can be customized.
Automatic Small Scale Potato Chips Making Machine Production
Raw material selecting - Washing and peeling - Slicing - Washing -
Precooking - Cooling and blanching for color protection -
Dehydration - Frying - Seasoning Cooling - Packaging
1. Raw material selection: In order to obtain good-quality fried
potato chips and reduce raw material consumption, it is necessary
to select the potatoes required by the compounding process.
Therefore, it is required that the raw material be a potato with a
neat tuber shape, a relatively uniform size, thin skin anda uniform
color, a small number of buds and eyes, a relatively high relative
density, a high starch and total solids content, a low sugar
content, and a relatively uniform cultivation soil environment.
2. Washing: Place the potatoes in a roller sorter and wash away the
surface sediment. Washing is an important measure to reduce
impurity contamination and reduce microbial contamination and
pesticide residues. According to the size of the diameter of the
different grading, choose a relatively uniform size.
3. Peeling: The potato is heated at 100°C-120°C in a 10% sodium
hydroxide solution, and the softened skin is removed with a rubber
disc. This ensures the morphology of the potato, saves water, and
reduces product loss. The concentrated skin paste is easy to
4. Slicing: Manual slicing causes unevenness, generally use potato
cutting machine for automatic slicing. The slice thickness depends
on the moisture content of the storage time of the tuber harvest
season. The freshly harvested potato tubers are plump and have high
water content. The slice thickness is controlled at 1.8-2.0 mm.
Long storage time, large evaporation of water, high tuber solids
content, slice thickness of 1.6-1.8 mm is preferred.
5. Washing: The cut potato chips should be placed in the rinsing
machine to wash the surface of the starch with water, so that not
affect the frying effect.
6. Pre-cooking: Pour the washed potato chips into boiling water for
2-3 minutes, boil until the slices are cooked and not bad, and the
tissue is relatively transparent and loses the hardness of the
potatoes. The purpose is to destroy the activity of the enzyme in
the potato, prevent high-temperature browning during frying, and at
the same time lose the internal moisture of the tissue, making it
easy to dehydrate.
7. Cooling and protection: Immediately pour the pre-cooked potato
chips into a cold water bath to prevent the potato chips from being
softened by heat. At the same time, in order to prevent potato
chips from becoming brown or red at high temperatures, appropriate
amounts of citric acid and sodium metabisulfite are needed to
protect the color.
8. Coloring: In order to improve the flavor of fried potato chips,
increase the appearance color of the potato chips, increase the
appetite of consumers, and add 1% to 2% of salt and add a certain
amount of pigment citric acid to the color-protected potato chips.
Soak in the pool for another 10 to 20 minutes so that the salty
taste and the pigment penetrate into the whole piece, making the
fried potato chips salty and suitable. The appearance is good.
9. Dehydration: The potato chips that meet the process requirements
for salting and coloring are picked up from the pool and poured
into the dewatering machine.Take off part of the free water.
Because the surface of potato chips is too watery, the surface is
blistering when fried and the oil in the foam is present. The
higher the dehydration of the potato chips, the better frying
10. Frying: Using water-oil mixed frying machine, because the
proportion of water and oil is different, the water is on the
bottom and the oil is heated to make potato chips in the upper
layer. The fats and oils used to fry the potato chips are made of
palm oil that is resistant to high temperatures and does not
volatilize and is not susceptible to deterioration.
Practice has proved that the oil temperature of 210 °C -230 °C, the
crisp color of potato chips, the surface of less oil, low fuel
consumption If the temperature is lower than 200 °C, fried, potato
chips surface color, Oil content, affect product quality. To
prevent rancidity of oils and fats, 0.1% 0.
2% antioxidant is often added to palm oil to extend the s