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Detailed Explanation of Fried Potato Chip Processing Technology

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1. Raw material formula: 100 kg potato slices, 0.5 kg baking powder, 0.5 kg chemical seasoning, 20 kg potato starch, 0.6 kg emulsifier, 65 kg water, 1.5 kg refined salt. 2. Process flow: raw material mixing -> pressing and slicing -> frying -> finished product. 3. Key production points: Pressing and slicing: After mixing the above materials in proportion, use a tablet press to press them into thin sheets 0.6-0.65 cm thick (moisture content about 39%), then cut the pressed sheets according to the required width

1. Raw material formula: 100 kg potato slices, 0.5 kg baking powder, 0.5 kg chemical seasoning, 20 kg potato starch, 0.6 kg emulsifier, 65 kg water, 1.5 kg refined salt.

2. Process flow: raw material mixing -> pressing and slicing -> frying -> finished product.

3. Key production points:

Pressing and slicing: After mixing the above materials in proportion, use a tablet press to press them into thin sheets 0.6-0.65 cm thick (moisture content about 39%), then cut the pressed sheets according to the required width, stack two sheets together, and use a punching device to press down from above to obtain raw material sheets with two layers pressed together.

Frying: Place the raw material sheets directly into oil at 180-190°C for quick frying. The frying time is 40-45 seconds, then remove and let stand, and it is the finished product.

4. Product characteristics: This food has a fine texture and a light and crispy mouthfeel.

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