(1) Main raw materials and dehydrated potato chips, palm oil, salad oil, natural seasonings
(2) Process dehydrated potato chips → crushing → adding water mixture → extrusion puffing → molding → frying → seasoning → packaging
(III) Description of operation points
1 smashing of dehydrated potato chips: artificially dried or naturally dried raw materials can be used, requiring normal color, no odor, pulverized into powder, and the degree of pulverization requires a 0.6-0.8 mm aperture sieve. If the pulverized particles are large, the friction generated during the expansion is also large, and the mixing of the materials in the machine cavity is soft and uneven, so the expanded product is rough and the taste is not good; if the particles are too fine, the material is likely to slip in the machine cavity and affect the puffing.
2 Mixing: Mixing water in the mixing machine, the water content is generally controlled at about 20%. If the amount of water is large, the humidity in the machine cavity is large and the pressure is reduced. Although the material is smooth, the water content of the extruded material is high. It is prone to bonding. If the amount of water added is small, the pressure inside the machine cavity is large, the material ejection is difficult, and the product is prone to bitterness.
3 Extrusion: The prepared material is evenly fed into the extruder through the feeder. The expansion temperature is controlled at about 170 °C, the expansion pressure is 3.92-4.90 MPa, and the feed motor voltage is controlled at about 50 volts.
4 Molding: The extruded material is sent to the cutting machine through a cooling conveyor and cut into pieces, which depends on the thickness.
5 frying: palm oil and salad oil are mixed in a certain proportion to become frying oil. The frying temperature is controlled at about 180 °C. The cooled product is required to be crispy after frying, and there is no phenomenon of bitterness and no frying.
6 seasoning: prepare seasonings according to the desired taste. The prepared seasoning is crushed and placed in a seasoning bucket with a stirrer. The fried material is simmered in a centrifuge and then enters the mixing tank. The seasoning is sprayed in a mist and evenly sprayed on the fried material. The surface is required to be sprayed evenly and the amount is accurate.
7 Packing: Immediately packaged, using aluminum-plastic composite bag, the sealing is required to be flat and tight to ensure the crispness of the product.
(4) Product quality standards
Sensory index
Color: Light yellow or light yellow, the appearance has the color of fried and sprayed seasonings.
Taste: It has the characteristics of fragrant, crisp, crisp, etc. It has the special flavor of potatoes and has the unique taste of the packaging label.
Organizational form: The product has a loose cross section and a thin sheet.
2. Physical and chemical indicators
Water <6%, protein <8%, fat <20%, peroxide value 0.25%, acid value <1.8 mg KOH / gram.
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