Potato Blanching Machine For Fried French Fries

Description

Potato blanching machine can help remove excess starch from potatoes, maintain the original color of fresh potatoes, and prevent browning of potatoes from contact with oxygen in the air. In the process of french fries, blanching potatoes is an important process, that is, heating potatoes in boiling water or steam for a period of time, blanching and then frying the fries with a richer flavor and better color! !

Potato Blanching Machine Advanatges

1. Blanching can help clean the surface of potatoes. It also kills bacteria, mold and other organisms present on the surface of potatoes.

2. Bleaching can make starch gelatinized. During frying, blanched potatoes quickly form a layer of gelatinized starch on the surface, which limits the absorption of oil and improves texture.

3. Blanching can reduce the acrylamide content in fries. Blanching can extract reducing sugar and amino acid asparagine in potatoes and reduce the content of acrylamide in French fries. After frying, potatoes can develop an even color.

4. Blanching potatoes can block the action of enzymes. As the vegetable matures, the enzymes will continue to work until the vegetable develops a viable seed for reproduction. Blanching kills the enzymes that preserve the flavor, color, and texture of the potatoes. It also extends the shelf life of potatoes. After blanching, potatoes cannot turn black even when exposed to oxygen.

Vegetable Blanching Machine Parameter

Potato Blanching Machine Features

1. Stainless steel material
Stainless steel material, in line with national food standards;
2. Plate mesh belt transmission
Stainless steel plate mesh belt transmission, the mesh belt has high strength and small elasticity;
3. Automatic leak control
Automatic temperature control and circulating water system to ensure material quality;
4. Whole machine thermal insulation system
The whole machine adopts double-layer stainless steel rock wool insulation to prevent temperature emission and save energy

Tips:Although potato blanching seems easy to operate, there are special requirements for blanching time. If blanching is too long, it actually stimulates the activity of the enzymes present in the potato, which will lead to a loss of flavor, color and texture, and the quality of the potato will decrease. It will affect flavor, color, vitamins and minerals, and increase production costs. Potatoes are less effective for prolonged blanching than non-blanching.