Frozen French Fries Production Process

Frozen French Fries Production Process

Frozen french fries industrial mass production process: Potato washing peeling -- Potato cutting -- Rinsing -- Water blowing -- Air-drying -- French fries frying -- Oil removing -- Quick-frozen -- French fries packaging

Required Equipment for French Fires Production

1. Lifting Feeder 2. Cleaning Peeling Machine 3. Picking Conveyor 4. Cutting Fries Machine 5. Rinsing Line 6. Drifting Hot Line 7. Vibration Dewatering Machine 8. Picking Conveyor 9. Air Cooling Dewatering Line 10. Hoisting Machine 11. Frying line 12. Vibration oil drain machine 13. Conveyor-distributor 14. Quick freezing machine 15. French fries packing machine

 

French fries can be eaten with sesame, salt, and tomato sauce. Sesame, salt and pepper are good to do, crushed sesame and peppercorns with a coffee grinder, fried with coarse salted grains, powdered and packed into a wooden pepper shaker ready for use.

 

Operation Points for Frozen French Fries Production Process

(1) Fresh potato selection: Choose potatoes with no mildew, no insect eyes, no deterioration, shallow buds and smooth surface, and remove green shoots and dried-shrink potatoes.

(2) Cleaning: Wash the potatoes with the help of hydraulic and screw mechanisms.

(3) Peeling: In order to increase production capacity and ensure product quality, mechanical peeling should be adopted. When peeling, excessive peeling should be prevented, raw material consumption must be increased, and product output must be affected.

(4) Cutting: The peeled potatoes are rinsed with water, and the adhered potato skins and residues are washed off, then sent to the potato cutting machine by a conveyor belt and cut into strips or slices. The thickness of the product should meet the quality requirements. . Generally 1.5 - 2.Omm for slices, potatoes generally choose about 3mm for strips.

(5) Rinsing and blanching: The purpose of rinsing is to wash off the starch on the surface so as to avoid product sticking or oil contamination during the frying process. The purpose of the blanching is to inactivate the enzymes in the potato strips (flakes) and prevent the enzymatic browning from affecting product quality.

(6) Drying: The purpose of drying is to remove excess moisture from the surfaces of the potato strips, thereby reducing oil loss and decomposition during the frying process, and at the same time keeping the blanched potatoes somewhat brittle.

(7) Frying: After drying, the dried potato strips are sent to the frying equipment for frying. The oil temperature is controlled at 170-180°C, and the frying time is about lmin.

(8) Quick-freezing: After frying, the product after pre-cooling is quickly frozen in the quick-freezing machine, and the quick-freezing temperature is controlled below -36°C to ensure that the center temperature of the potato product falls below -18°C within 18 minutes.

(9) Refrigeration: Quick-frozen potato products should be bagged, packed, and then stored in a freezer below -18°C.