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Potato Food Processing Method: Protein-Fortified Potato Strips

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Process flow: potatoes → washing → peeling → trimming → dicing or cutting into strips → pre-cooking → cooling → disulfide solution treatment → drying → puffing → adding flavor enhancers → packaging → finished product. Key operating points: ① Peeling: using alkali peeling or infrared radiation peeling gives better results. ② Shaping: cut into cubes, strips or other shapes according to product requirements. ③ Drying: the moisture content of the raw material should be strictly controlled; when the moisture of the raw material drops to 2.8-3.5%, drying can be stopped. ④ Puffing: use

Process flow: potatoes → washing → peeling → trimming → dicing or cutting into strips → pre-cooking → cooling → disulfide solution treatment → drying → puffing → adding flavor enhancers → packaging → finished product.

Key operating points:

① Peeling: using alkali peeling or infrared radiation peeling gives better results.

② Shaping: cut into cubes, strips or other shapes according to product requirements.

③ Drying: the moisture content of the raw material should be strictly controlled; when the moisture of the raw material drops to 2.8-3.5%, drying can be stopped.

④ Puffing: use airflow-type puffing equipment for puffing; after the material is puffed, its moisture content is 6-7%.

⑤ Seasoning: the puffed potatoes should be promptly seasoned into various flavors such as savory, salty and sweet.

Product characteristics: crispy and delicious, highly palatable, easy to store and convenient to carry.

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