Dried potato processing refers to the process of processing fresh potatoes through a series of processing steps to produce puffed, crispy,  crispy food resembling potato chips. It is very important to maintain the freshness  quality of raw materials during the processing of dried potatoes, as it directly affects the quality of product taste  food safety issues. Below, we will introduce how to maintain the freshness  quality of dried potato processing materials  the following aspects.

Raw material selection: Choosing fresh potatoes as raw materials is the foundation for maintaining the quality of dried potato processing. The skin of fresh potatoes is smooth, without any signs of damage  decay. After cutting, the meat is plump  dry, without mold  sprouting. In addition, choosing potatoes with good quality  short storage time is also very important. Usually, early maturing varieties among potato varieties can be chosen to reduce the quality degradation caused by prolonged storage time.

Preventing Potatoes  Sprouting: Potatoes are prone to sprouting during storage. Sprouting  only causes the potatoes to lose nutrients, but also produces a substance called solanine, which is harmful to the human body. Therefore, after purchasing potatoes, they should be sorted, cleaned,  stored in a cool, dry,  ventilated place as soon as possible to avoid prolonged exposure to sunlight. In addition, potatoes can be stored in water soaked with substances such as plant ash  borax, which can inhibit the germination of potatoes.

Washing  cleaning: It is very important to wash  clean potatoes during the processing process. Washing with water can remove impurities  dirt  the surface of potatoes, reducing the growth of bacteria  mold. However, it should be noted that the water temperature for washing should  be too high to avoid exposing potatoes to high-temperature water, which can reduce the occurrence of iodine swelling  gelatinization.

Peeling  removing the heart: Peeling  removing the heart is an important step in the processing of dried potatoes, which can remove the surface of potatoes with a significant degree of nutrient loss. But it should be noted that the process of peeling  removing the heart should minimize the loss of nutrients as much as possible. You can choose to operate the peeler. When peeling  removing the heart, do  peel off too much potato meat to avoid waste.

Quick cooking: When cooking potatoes, try to use high-pressure fast cooking to reduce the loss of nutrients during the cooking process. The high-pressure cooking time is shorter, the water loss in potatoes is less,  more vitamins  minerals can be retained.

Quick cooling: After the potatoes are cooked, they should be quickly cooled. Rapid cooling can reduce the time that steam stays on the surface of potatoes, avoiding steam taking away moisture  nutrients  the potatoes. Boiled potatoes can be placed in cold water  cooled with a cold air blower to quickly cool to room temperature.

Reasonable storage: Cooked potatoes should be stored as soon as possible. When storing, it is necessary to choose a cool, dry,  ventilated environment to avoid prolonged contact between potatoes  air. Potatoes should be stored in a dark place, avoiding direct sunlight to prevent damage to the vitamins in the potatoes. Potatoes can also be packaged in transparent plastic bags  sealed containers during storage to reduce water loss.

In summary, maintaining the freshness  quality of dried potato processing raw materials requires control  multiple aspects such as material selection, storage,  processing. Only by ensuring the freshness  quality of the raw materials can high-quality dried potato products be produced.