The output ratio of raw potato and product is: 1:0.3 potato chip and 1:0.68 french fries. This french fries production line can produce 1000 kg French fries per hour. Of course, the production capacity can be customzied.
French fries production process:
Potato -- Selecting -- Cleaning and peeling -- Cutting -- Cutting into finger chips -- Blanching for protecting color -- Classification -- Blanching -- Rinsing -- Dewatering -- Frying -- Deoiling -- Precooling -- seasonings -- Weighing packaging
The equipment can be modified to make deep-fried frozen French fries.
Quality requirements of French Fries Production Line
(1) French fries size: generally (5-10) * (5-10) mm different length dimensions: 50-76mm
(2) Sensory requirements:
Colour: yellow or white in appearance (yellow meat is yellow)
Taste: Fried and free of other odors, special aroma of French fries;
Form: Neat and tidy, with slightly frozen adhesion and trace ice crystals in cold storage.
(3) The physical and chemical requirements
Moisture content: 60-70%
oil content: less than 8%
pyrophosphate content: less than1g/kg
(4) Health indicators
Comply with the national food hygiene standard GB7100-86
(5) Package storage:
Packaging specification: 500g plus or minus 5g, 5000g plus or minus 20g
Packaging materials: according to GB3560-85 (hygienic standard for polypropylene resin)
Perform warranty: - 18 ℃ refrigerated for 18 months, -12 ℃ refrigerated 1 month, 3 ℃ refrigerated 1 week
