The taste taste of dried potatoes after processing are crucial for consumers. According to the demand of the consumer market, adding seasoning to dried potatoes is the key to producing high-quality dried potatoes. Nowadays, there are various seasoning options for dried potatoes, including salty, spicy, honey, cream, more.

Dried potatoes should appear on people's dining tables as a low fat, low sodium, low calorie food. Although dried potatoes are as priced as chips chips, they are favored by individual consumer groups. The production processing process of dried potato is simple, the kitchen equipment must be fully prepared, with relatively low costs. In the process of processing dried potato, attention should be paid to food safety, strict control of hygiene conditions food quality during the production process, achieving legal, standardized, safe production have become an important way to promote the rapid development of the dried potato industry.

How to package preserve dried potatoes after processing

Place the baked fried dried potatoes in a well ventilated dry environment for cooling before packaging. Usually, dried potatoes are packaged in aluminum foil bags paper boxes to prevent moisture, oxidation, sudden chemical changes. In addition, attention should be paid to multiple factors such as storage temperature, temperature humidity, light to ensure that the quality taste of dried potatoes are affected, the shelf life is as long as possible. When preserving dried potatoes, adding food preservatives other measures can be taken to improve their shelf life safety.

As consumers pay more attention to the health of snacks, the dried potato processing industry will also pay more attention to product quality safety. In the future, the market prospects for dried potato processing are still very broad, but for competing industry enterprises, continuously improving their own technology improving the industrial chain can better compete in the market.

Dilute 60 degree edible Baijiu twice, soak sweet potato dry for about 45~60 minutes. If the ethanol concentration is too high, the finished product will be rough hard after coming out, with rough taste grainy feeling. The concentration of ethanol is too low, resulting in poor puffing effect a strong sweet potato flavor. During the soaking process, the time should be too long, of course, the soaking time should be too short, as it will have a sweet potato flavor, low expansion rate, poor expansion effect. The degree of soaking should be controlled based on the basic softness of the foam, the cross-section, it should be basically soaked, the center should be dry.