Potatoes, known scientifically as *Solanum tuberosum*, are a major crop in China due to their high yield, rich starch content, and nutritional value. They serve as an important raw material for starch extraction and food processing. With the continuous advancement of food technology, more innovative potato-based products are being developed. Below are several new methods for processing potatoes that require low investment and offer quick results.
**1. Puffed Potato Crisps**
- **Process Flow**: Raw Material → Crushing and Sifting → Mixing → Extrusion Molding → Flavoring → Coating → Packaging → Finished Product
- **Key Steps**:
(1) Use 10 kg of dried potato chips, 10 kg of corn flour, and a mix of spices.
(2) Crush the potato chips using a pulverizer and sieve to remove coarse particles.
(3) Mix the dry powder with corn flour, then add 3–5% water to moisten the mixture.
(4) Extrude the mixture into various shapes like bars, squares, rings, or cakes.
(5) After extrusion, season the product with sweet, salty, or savory flavors. You can also coat it with melted sugar and sesame seeds for a sesame crisp, or use cocoa powder and butter for a chocolate-style version.
(6) Seal the finished product in plastic bags for packaging.
**2. Potato Shrimp Slices**
- **Process Flow**: Selection → Slicing → Boiling → Drying → Packaging → Finished Product
- **Key Steps**:
(1) Choose fresh, clean potatoes without sprouts or blemishes. Wash and peel them.
(2) Slice the potatoes into thin pieces (about 2–3 mm), and rinse to remove surface starch.
(3) Boil the slices until they are tender, then cool them down.
(4) Dry the slices under the sun for about one hour, turning occasionally to prevent deformation. Alternatively, use a drying room at 60–80°C.
(5) Package the dried product in plastic bags. To extend shelf life, add a small amount of preservatives like sorbic acid during drying. These crispy snacks have a unique flavor compared to traditional fried chips.
**3. Potato Hair Cake**
- **Process Flow**: Raw Material → Mixing → Fermentation → Steaming → Coating → Packaging → Finished Product
- **Key Steps**:
(1) Use 20 kg of potato dry powder, 3 kg of flour, 0.75 kg of soda, 3 kg of white sugar, 1 kg of brown sugar, 2 kg of peanuts, and 1 kg of sesame.
(2) Mix all ingredients thoroughly, including the fried peanuts.
(3) Ferment the mixture at 30–40°C.
(4) Knead the fermented dough, spread it on a bamboo tray, and steam it.
(5) Cut the steamed cake into different shapes. Coat one side with melted brown sugar and roll it in sesame seeds. Let it cool before serving.
(6) Pack the product in transparent plastic boxes or sealed plastic bags.
**4. Orange Fragrant Potato Snacks**
- **Process Flow**: Selection → Slurry → Citrus Peel Powder → Mixing → Shaping → Frying → Air Drying → Packaging → Finished Product
- **Key Steps**:
(1) Use 100 kg of potatoes, 11 kg of flour, 5 kg of white sugar, 4 kg of citrus peel, 1–2 kg of milk powder, 0.4–0.5 kg of baking powder, and some vegetable oil.
(2) Prepare fresh, clean potatoes, mash them, soak for an hour, then steam and crush into a paste.
(3) Wash and boil citrus peels for 5 minutes, then soak in lime water for 2–3 hours. Rinse, cut into small pieces, and soak in salt water for 1–3 hours. Dry and grind into powder.
(4) Mix all ingredients in a dough mixer and let it rest for 5–8 minutes.
(5) Fry the mixture in oil heated to 150°C until golden and crispy.
(6) Cool the product on a sieve in a dry, ventilated area before sealing and packaging.
These modern potato-based food technologies not only help reduce waste but also create diverse, healthy, and tasty options for consumers. With simple equipment and low costs, these methods are ideal for small-scale producers looking to expand their product lines.
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