The processing of dried potatoes requires proficient operation high level of technology, making dried potatoes with good export taste requires multiple practices summaries. With the continuous improvement of people's living standards, the demand for dried potatoes as a leisure food in the market is gradually increasing. Therefore, only by continuously improving processing technology improving the taste quality of dried potatoes can we better meet the needs of consumers promote the development of the dried potato industry.

The dried potato is mainly composed of potato, starch, edible oil, salt, etc. Potatoes are beneficial to human health, with high protein content abundant vitamins minerals. Dried potato has a starch content of over 70%, the main component of starch is glucose. Therefore, the digestion speed of starch is relatively fast, making it easy for the human body to convert starch into energy.

How to Raw Materials for Dried Potatoes Processing

The main raw material for making dried potatoes is potatoes. The selected potatoes should have a smooth outer skin, no spots, no mold, sufficient moisture starch content. Generally, fresh potatoes should be used for processing to produce a better taste of dried potatoes.

Dried potato is a puffed food made potatoes through slicing, soaking, frying, drying, other processes. With the improvement of living standards, dried potatoes are no longer a traditional snack, but have become an important choice for people in leisure, snacks, gifts. The processing process of dried potato can be simply summarized as: material selection, cleaning, slicing, dehydration, frying, degreasing, seasoning, packaging.

The selected potato varieties are those with a short growth period, high starch content, low water content. To achieve good processing quality, the selected potatoes should have good color, neat shape, smooth skin, disease insect free, the block size should be controlled at around 10cm * 10cm, which can ensure the uniformity of dried potatoes during processing.