Processing Technology and Key Operating Points for Potato Shrimp Chips

1. Product characteristics: Crispy and delicious, rich in nutrition.

2. Process flow: Material preparation → slicing → soaking and washing → boiling → sun-drying → finished product.

3. Key production points:

Material preparation: Select potatoes free of pests and diseases, mold and rot, and sprouting. Wash them clean with water, drain, and scrape off the skin with a bamboo stick.

Slicing: Cut the potatoes into 0.2 cm thick slices with a stainless steel knife, pour them into a water tank, add water, and stir up and down so that the solanine on the slices and the starch adhering to the surface are leached out.

Boiling: Pour the soaked potato slices into a pot of boiling water (do not use a raw iron pot), boil for 3 to 4 minutes, and when the potato slices are cooked but not mushy, quickly scoop them out and put them into cold water, stirring gently so they cool through as quickly as possible, and thoroughly remove the starch slurry and sticky foam on the slices so that the slices separate and do not stick together.

Sun-drying: Scoop out the thoroughly cooled potato slices, drain the water, arrange them in a single layer on a mat, and turn and sun-dry them in the sunlight. When they are half-dried, reshape them once. After they are dried through, package them and they are the finished product.