What shapes do potato fried snacks come in

Raw material formula

Dried potato powder is used as the main ingredient, with gluten powder, soybean protein powder, dried egg powder, polysaccharides and starch as auxiliary ingredients.

Production method

One or more of the components selected from the above auxiliary ingredients are added to the dried potato powder. There are no special restrictions on the amount of each component added, but the most suitable addition amounts are respectively: gluten powder 0.5-20% (weight percentage, the same below), soybean protein powder 0.2-10%, dried egg powder 0.2-10%, polysaccharides 0.05-5%, starch 0.5-20%. Salt and seasonings can also be added to the above raw materials as needed.

Water is added to the above mixed powder and stirred into a dough. The amount of water added is 1.4-2.8 times the weight of the mixed powder. The dough is then shaped into the desired form and fried in cooking oil. The temperature during frying is 160-180°C. After frying, it can be frozen by ordinary methods for long-term storage, and it is very convenient to take out and thaw when eating. The flavor and texture are very good.