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Potato crisp candy processing
1. Select potato slices, choose fresh, disease-free pests, 50-100g potatoes, wash the epidermis, put 20% alkali water, and continue to stir the peeling with a wooden stick. After all peeling, pick up the rinse and drain it again. The slices can be cut into prismatic or triangular slices 1 to 2 mm thick as required, cut and then immersed in clean water to avoid discoloration of the starch on the surface. 2, cooked drying will cut into thin slices soaked in water, picked up and put it into boiling water to cook, when cooked until 8 mature, immediately turn off the drying. In this process, we must master the heat so that the potato chips are cooked without being rotten. When the sun is dry, it can be put in the sun, and the sun can be dried and the rain can be dried (the temperature is controlled at 30-40°C). The standard of drying or drying is based on a pressure, that is, broken. 3. Fry the icing Put the dried or dried potato chips in a boiling sesame oil or peanut oil pan for frying. Each input can be based on the amount of oil. In the frying process, use a spoon to gently sway, so that it is heated evenly, puffing and tidy. When it is golden brown, quickly start and drain the oil. Then pour into the melted sugar liquid (sugar should be as little as possible to release water, saccharification can be opened), and constantly shovel and burn a small fire to bake, so that the water in the sugar solution is completely evaporated, and formed on the potato chip surface A layer of transparent sugar film. At this point, the finished product is lifted and cooled. 4. The package is completely cooled and packaged immediately. It is packed or bagged with 250g or 500g as a single box. It is completely sealed and can be stored for 1 to 2 years.