Air Dried Nutritious Potato Granules

Dehydrated Potato Dices selection → washing → peeling → slicing → blanching → dehydration → baking → inspection → packaging → finished product, selection of raw materials Remove the deteriorated and rotten areas in the potatoes. Rinse potatoes with clean water. Peel the potatoes with a peeler and manually scoop out the sprouts. You can also put potatoes in 12% NaOH solution at 100°C, soak for 1-2 minutes, remove, rinse with water to cool, neutralize with 5% citric acid solution, and rinse with water. Slicing Adjust the thickness of the slicer to the desired thickness. Generally 3.5 ~ 5mm. Blanch in 85-95°C water for 1-2 minutes, stirring as needed to prevent chips from overlapping and causing uneven blanching. After blanching, rinse with clean water and cool. Dehydration In a centrifugal dryer, moisture is removed from the surface of Dehydrated Potato Chips, making them easy to dry. Baking Use the oven or oven to bake. Dehydrated Potato Nutrition's roasting temperature should be maintained between 60 and 75°C. When the humidity reaches 70%, the water should be drained in time. When the moisture reaches 10%, it should be released in time.

Ingredient Description:
Fresh purple potato, pure natural, no rot and pest, no animal traces, excrement, metal, etc.
Sensory evaluation:
Appearance: Natural product color
Flavor: Dehydrated Potato strip new crop
Moisture: 12% max
Packing: 20kg/double blue polyethylene lined bag, heat sealed, outer carton
Loading condition: 7-8 tons/20FCL or customized.
Storage: Store the product fresh and dry at 20-25°C without exposing the product.
Shelf life: The shelf life of the product is 24 months from the date of production, keep the original packaging and store under the above conditions.