Potatoes, known scientifically as *Solanum tuberosum*, are a major crop in China due to their high yield and nutritional value. With a rich starch content, they serve as an excellent raw material for food processing and starch extraction. As food technology advances, more innovative potato-based products are being developed. The following outlines several new and efficient methods for processing potatoes with low investment and quick results.
**I. Puffed Potato Crisps**
1. **Process Flow**: Raw Material → Crushing and Sifting → Mixing → Extrusion Molding → Seasoning → Coating → Packaging → Finished Product
2. **Key Steps**
(1) Use 10 kg of dried potato chips and 10 kg of corn flour, along with spices.
(2) Crush the dried potato chips using a mill and sieve to remove coarse particles.
(3) Mix the dry potato powder with corn flour, then add 3%–5% water to moisten.
(4) Extrude the mixture into shapes like bars, squares, rings, or balls.
(5) After puffing, apply seasonings such as sweet, salty, or savory flavors. You can also coat them with melted sugar and sesame seeds to make sesame crisps, or mix cocoa powder and butter for a chocolate version.
(6) Pack the finished product in plastic bags and seal them.
**II. Potato Shrimp Slices**
1. **Process Flow**: Selection → Slicing → Boiling → Drying → Packaging → Finished Product
2. **Key Steps**
(1) Choose fresh, unblemished potatoes, wash, and peel them.
(2) Cut into thin slices (2–3 mm) and rinse to remove surface starch.
(3) Boil the slices until tender, then cool.
(4) Dry under the sun for about an hour, or use a drying room at 60–80°C.
(5) Package in plastic bags. For longer storage, add preservatives like sorbic acid. These crispy snacks offer a unique flavor compared to traditional fried chips.
**III. Potato Hair Cake**
1. **Process Flow**: Raw Material → Mixing → Fermentation → Steaming → Coating → Packaging → Finished Product
2. **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 fried peanuts.
(3) Ferment the mixture at 30–40°C.
(4) Knead the dough, spread it on a bamboo tray, and steam it.
(5) Cut into shapes, coat one side with melted brown sugar and sesame seeds, then cool.
(6) Package in transparent plastic boxes or sealed bags.
**IV. Orange Fragrant Potato**
1. **Process Flow**: Selection → Slurry → Citrus Peel Powder → Mixing → Shaping → Frying → Air Drying → Packaging → Finished Product
2. **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) Wash and steam the potatoes, then mash them.
(3) Prepare citrus peels by washing, boiling, soaking in lime water, rinsing, cutting, and drying before grinding into powder.
(4) Mix all ingredients in a dough mixer and let rest for 5–8 minutes.
(5) Fry the shaped pieces in oil at around 150°C until golden.
(6) Cool and package the product in a dry place.
These methods demonstrate how potatoes can be transformed into a variety of tasty and nutritious products, offering both convenience and innovation in food production.
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