What are the processes involved in frozen french fries production line? The production process of frozen French fries mainly includes the following steps:
- Potato selection: Select potatoes with no rot, no insect eyes, and smooth surface, and remove potatoes with green sprouts and shrunken skin. Physical and chemical indicators should be tested before production. The quality of physical and chemical indicators directly affects the color of the finished product. The reducing sugar content of potatoes should be less than 0.3%. If the reducing sugar content is too high, it should be placed in an environment of 15 to 18°C and adjusted for 2 to 4 weeks.
- Cleaning: Clean the potatoes with the help of hydraulic power and spiral organization.
- Peeling: In order to improve production capacity and ensure product quality, mechanical peeling should be used. During peeling, excessive peeling should be avoided to prevent material waste and affect product output.
- Cutting into strips: Rinse the peeled potatoes with water to wash away the potato skin and residue adhering to the surface, and then use a conveyor belt to send them to the cutting machine and cut them into strips. The thickness of the product should meet the quality requirements. Generally, it is 1.5~2.0mm, and potato strips are generally selected around 3mm.
- Rinsing and blanching: The purpose of rinsing is to wash away the starch on the surface to avoid product sticking or oil pollution during the frying process. The purpose of blanching is to inactivate the enzymes in potato chips and avoid enzymatic browning that would affect product quality. The methods used include chemical methods and physical methods. The chemical method uses chemical solution to soak; the physical method uses hot water of 85~90℃ for blanching.
- Drying: The purpose of drying is to remove the remaining moisture on the surface of the potato chips, thereby reducing the loss and decomposition of oil during the frying process and making the blanched potatoes crispy. However, care should be taken to avoid excessive drying and the formation of sticky flakes. Compressed air is usually used for drying.
- Frying: The dried potato strips are sent to the frying equipment by the conveyor belt for frying. The oil temperature is controlled at 170~180℃, and the frying time is about 1 minute.
- Quick freezing: The fried products are pre-cooled and then put into a quick freezing machine for quick freezing. The quick freezing temperature is controlled below -36°C to ensure that the core temperature of the product drops below -18°C within 18 minutes.
- Refrigeration: frozen French fries should be bagged and boxed quickly, and then stored in a freezer below -18°C.
According to the production requirements of different customers, these processes can be adjusted, and the equipment can also be adjusted and replaced according to the customer’s factory layout. If you have any questions, you can contact us.