MASHED POTATO PROCESSING PRODUCTION LINE

Mashed potato production process

Raw material selection → washing → peeling → slicing → soaking → boiling → beating → stirring → sterilization → filling → mashed potatoes

1. Raw material selection: Choose high-quality potatoes, without green skin, insect pests, and uniform in size. It is forbidden to use sprouted or green potatoes. Because potatoes contain solanine, which is common to Solanaceae plants, mainly concentrated in potato skin and sprouts. Therefore, when potatoes sprout or turn green, the green or sprouted parts must be cut off, or the whole part must be removed.

2. Washing: Put the potatoes into a roller sorter to wash off the surface mud and sand. It is an important measure to reduce impurity pollution, microbial contamination and pesticide residues.

3. Peeling: Put the potatoes in a 10% sodium hydroxide solution and heat them at 100℃-120℃ to soften the skin. Remove it with a rubber rubber disc. This can ensure the shape of the potatoes, save water, reduce product losses, and the concentrated skin "paste" produced is easy to handle

4. Slicing: Cut the potatoes into 15 mm thick slices with a slicer.

5. Soaking: After slicing the potatoes, immediately put them into a 3% citric acid and 0.2% ascorbic acid solution or a sulfite solution. Because the potatoes are prone to browning after peeling, soaking can prevent the potato slices from browning during processing.

6. Boil: Steam for 30 minutes under normal pressure.

7. Beating: Cool for a while after cooking and beat into mashed potatoes with a beater.

8. Stirring: Add various powdered condiments and stir with mashed potatoes. The uniformity of the product is improved by evenly distributing various ingredients throughout the whole. Use a crank mixer.

9. Sterilization: Use ultra-high temperature instant sterilization, instant sterilization at above 120°C for 3 to 10 seconds. Use a sleeve-type ultra-high temperature sterilization equipment.

10. Filling: Use aseptic filling, that is, filling into sterilized containers in a sterile environment. Aseptically filled products can achieve a longer shelf life without preservatives and non-refrigerated conditions. Use aseptic filling equipment.

11. Mashed potatoes.