Potato starch thickener, what small foods can potatoes be processed

Using a special potato flour making machine, how to make it:

1. Product features:

Potato vermicelli is white in color, thin in strips, and rich in nutrients. It is suitable for boiling, stir-frying and cold dishes.

2.Process flow: material selection, powder extraction, ingredient thickening, alum and noodles, boiling water leakage, cold bath drying strip, bundling and packaging.

3. Key points of production: selection of materials and powder: choose potatoes with high starch content and within 30 days after harvesting as raw materials. Remove freezing, rotten, rotten lumps and impurities, rinse with water repeatedly, crush, beat, ferment, filter, filter starch, and form.

4. Ingredients thickening: 100 kg of potato starch with a water content of less than 35%, add 50 kg of water. First take 5 kg of starch and put it into the basin, then add 70% of its weight of warm water to make a thin slurry, and then pour boiling water into the basin from the middle, and quickly stir it with a wooden stick or a thickener in the direction of the time, until it is stirred into a very viscous dough.

5. Add alum and noodles: according to the ratio of 100 kg of starch and 0 2 kg of alum, grind the alum into the dough and put it into the basin, then pour the beaten gourd in, stir evenly, so that the moisture content of the good dough is between 48% and 50%, and the dough temperature is kept at about 40, so that the remaining starch is fermented and decomposed.

6. Boiling water leakage: first add water to the pot to ninety percent full, boil, and then load the good noodles into the leakage machine with a hole diameter of 10 mm to test the leakage, when the diameter of the leaking vermicelli reaches 0 6 0 8 mm, it is the fixed distance height, and then leak into the boiling water pot, and fish out while leaking, the water in the pot is always kept at the water level when the first strip is produced, and the pot water is controlled at the degree of micro opening.

7. Cold bath drying strips: Gently take out the vermicelli that leaked into the pot of boiling water and put it into the cold water lees, put it on the stick, and then put it into 15 water baths for 5 10 minutes, and take it out and hang it in the shade in the 3 10 room for 1 2 hours to enhance its toughness. Then the rack is dried in the sun, and when the moisture content reaches about 20%, it converges into a pile, and the stick is removed to make it dry.

8. Bundle packing: When the water content drops to 16%, it can be sold by bundling and packing.

4 Knead the dough into thick strips and it's ready to be sliced into the pan.

Potato granules are whole flour.

Processing technology: additives, potato raw materials, cleaning, desilting, desanding, peeling, cutting, pre-cooking, cooling, steaming, backfilling, mud making, quenching and tempering, drying, finished products.

Cleaning process: The potatoes are harvested from the field and transported to the production workshop, and the large mud and sand are discharged through the vibration of the rotating screen, and then the mud and sand on the potato pieces are cleaned under the high-pressure water spray.

Peeling process: The cleaned potato pieces are washed in a multi-shaft equipment supported by a special material through steam, and the chips and the brushes on the rotating shaft form friction peeling through different rotation directions, and the peeling is washed by the water sprayed by the nozzle at the same time to wash the peeled skin and the starch of the damaged potato meat.

Cutting process: The crust is removed and sent to a slicer to cut into the desired slices.

Pre-cooking process: The potato pieces are cut into slices and transported into a pre-digester for maturation, which can also be cured in a water bath, the purpose of which is to gelatinize the starch and age it in the subsequent cooling process, and at the same time demethylate the pectin of the cell wall and solidify the cell wall.

Backfill mud making process: Potato chips are transported to a special mud making machine and are made into mashed potatoes. A certain amount of dry powder is mixed into the process of making mud, and the principle of the mash making machine can be a screw type or a low-speed mixing type.

Drying process: The steam flow drives the heat energy to form hot air, and the mashed potatoes that have reduced viscosity flow in the hot steam flow, collide with each other, form a dispersed state, increase the surface area of the material, accelerate the evaporation of water, achieve the purpose of drying, and ensure the integrity of the cell.

Equipment information: Complete sets of equipment for the production of potato granules and whole flour: including washing machine, screening machine, potato washing machine, conveyor box, peeling machine, slicer, constant temperature pre-cooking pot, screw conveyor, steaming box, backfill mixer, airflow collision dryer, **sieve and other production and research manufacturers:

China Academy of Agricultural Machinery.

Plant investment: annual output of 10,000 tons, investment of 5 million yuan.

Product Description: Potato granule powder is one of the dehydrated potato products, light yellow color, high cell integrity rate, strong water absorption, low viscosity, good dispersion, can be stored for a long time, and maintain the flavor and nutrition of fresh potatoes, is an important intermediate raw material in the food industry. The product has a wide range of applications, can be combined with hot water or milk can be made into nutritional powder, can also be made into a variety of snack food, convenience food, such as potato chips, etc.

1. Potato crisps.

1. Raw material treatment: select potato pieces with uniform size and no pests and diseases, wash them with water, drain them, remove the skin, cut the potato pieces into 1-2 mm thick slices, and then soak them in clean water to wash off the starch on the surface of the potato chips and avoid deterioration and mildew.

2. Water scalding: When the potato chips are scalded in boiling water until translucent, cooked but not soft, take them out and put them in cold water to cool, drain the surface water and set aside.

3. Pickling: Put star anise, Sichuan pepper, cinnamon, cumin and other seasonings into a cloth bag and boil for 30-40 minutes, add an appropriate amount of sugar and salt after cooling, put the potato chips into it and soak them for about 2 hours, remove them and dry them.

4. Frying: first put the edible vegetable oil into the pot to boil, then put in the dry potato chips, turn while frying, when the potato chips are expanded and the color is slightly yellow, it can be out of the pot, and packaged after cooling.

2. Spicy potato slices.

1. Preparation: 70% potato powder (after passing through a 60 mesh sieve, fry it in the pot until it is fragrant), 14% chili powder (set aside after passing a 60 mesh sieve), 10% sesame powder and 2% pepper powder (stir-fry it in the pot for later use), salt 3%, sugar 1%.

2. Mixing: Add an appropriate amount of high-quality soy sauce to the above raw materials to make spicy wet materials, and then place them in the molding mold to press them into wet sheets of various shapes to dry the surface moisture.

3. Frying: Put the spicy spicy slices into a boiling oil pot and fry them, and when the surface is slightly yellow, they will be released from the pot and packaged after cooling.