Potatoes are known as the “King of Plants”, ranking fourth among major food crops, after wheat, corn, and rice. Various snack foods produced with potatoes as the main raw material are favored by people, such as fried potato chips, quick-frozen potato chips, compound potato chips, etc., so how do potatoes become potato chips? Different types of potato chips are made in different ways.
- Fried potato chips
Production process: raw material selection, cleaning and peeling, slicing, rinsing, processing, blanching, color protection, dehydration, frying, deoiling, seasoning.
When making fried potato chips, pay attention to choosing potatoes with neat shape, uniform size and uniform material distribution. When frying, pay attention to sending the chips into the centrifugal dehydrator to shake off the moisture on the surface, and then fry.
2. Composite potato chips
Production process: main ingredients, mixing, stirring, pressing, molding, frying, deoiling, seasoning.
Composite potato chips are a kind of round thin slices, which are made of whole potato flour, potato starch and corn flour as the main raw materials, and are a kind of snack food made by compound frying.
Although the raw material of potato chips is potatoes, the calories of potato chips are much higher than that of potatoes. The reason is that potato chips need to be fried. During the frying process of potato chips, the water on the surface will evaporate first, and then the starch will start to gelatinize, forming a messy molecular structure, so that it will not be cross-linked into a tight structure to prevent the overflow of internal moisture and the entry of external oil. Potatoes are abnormal stems, which contain many vascular tissues and some conduction tissues, which facilitate the evaporation of water and the entry of oil. Due to the existence of moisture gradient and oil concentration difference, the moisture inside the potato will diffuse along the surrounding fibrous tissue to the direction of low moisture, that is, the surface, and the external oil will also transfer to the inside. At the same time, the higher the temperature outside the potato, the greater the water loss rate, the more oil enters, and the higher the heat of the potato chips. Therefore, although potato chips are very delicious, they should be eaten reasonably.
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