Potato chips is wthin high  popularity over the world. do you know how the potato chips is made and the potato chips process flow chart ? today we will share with you.

These are whole potato chips process line flow chart:Fresh potato sorting → washing → peeling → cutting or slicing → bleaching → air drying → fry → pre-cooling → quick-frozen → packaging → frozen
 
(1) fresh potato sorting: choose the appearance of no rotten, no insect eyes, no deterioration, bud shallow eyes, smooth surface of potatoes, remove the green buds, epidermis dry shrink potatoes.
 
(2) cleaning and peeling: In order to improve production capacity and ensure product quality, should be used to clean the hair roller washing machine, peeled clean, do not increase the consumption of raw materials.
 
(3) cut (slices): peeled potatoes after the water rinse, wash away the surface of the potato paste and residue, and then use the conveyor belt into the slicer cut into pieces or pieces, the product thickness should meet the quality requirements The Generally 1.5 ~ 2.Omm, potatoes generally choose 3mm or so.
 
(4) bleaching and hot: the purpose of rinsing is to wash away the surface of the starch, so as not to fry the product during the phenomenon of bonding or oil pollution. The purpose of blanching is to inactivate the enzymes in the potato strips (tablets) to prevent the production of enzymatic browning and affect the quality of the product.
 
(5) Drying: The purpose of drying is to remove the excess water from the surface of the potatoes, thereby reducing the loss and decomposition of the oil during the frying process while keeping the blended potatoes in a certain brittleness. Should pay attention to drying temperature and drying time, to ensure the quality of fries and water content.
 
(6) Frying: dried potatoes by the hoist into the continuous snack food frying machine for frying. Oil temperature should be control at 338 ~ 356 f.
 
(7) Quick-frozen: fried products after pre-cooling into the quick-freezing machine quick-frozen, quick-freezing temperature control in -96.8f below to ensure that the center temperature of potato products in 18min down to -64.4f below.
 
(8) Refrigeration: frozen potatoes after the finished product should be quickly bagged, boxed, and then stored in the following -64.4 f freezer.

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