Technology of production of crispy potato
All raw materials used in the technology for the production of crispy potatoes must comply with the quality and safety indicators of the current technical regulatory legal acts. The main raw material for obtaining crisp potatoes is fresh potatoes for processing into food, the recommended potato varieties with a reducing sugar content of no more than 0,4% and a dry matter of no less than 20%. The industrial technology of obtaining crispy potatoes includes the following sequentially carried out technological stages: preliminary preparation of potatoes. (dry removal of dirt, calibration of potato tubers, washing of potato tubers and separation of stones, inspection of potato tubers, peeling of potato tubers, peeling and inspection of potato tubers, cutting potato tubers, separation of fines and removal of free starch, removal of excess water from cut potatoes), roasting cut potatoes, preparation of additives, cooling, inspection, pelleting, packaging, labeling, transportation and storage. There are two known recipes for home-made potatoes for crispy potatoes: a classic recipe with frying in a large amount of oil and a recipe for cooking without oil. To cook crisp potatoes at home, you need certain kitchen equipment: knives, hand potato peelers, wavy knives, hand cutters, frying pans, deep fryers, slotted spoon, etc. It has been established that crispy potatoes contain a large amount of protein, fats, carbohydrates (mono- and disaccharides, starch), vitamins: B1, B2, C, E, PP, naazin, ash (minerals: K, Ca, Mg, Na, P, Fe). The nutritional value of crispy potatoes is 269,1 kcal.