The French fries production process consists of the following stages:
1.Potato Feeding: High-quality potatoes are chosen as the primary ingredient for making French fries.
2.Cleaning and Peeling: Potatoes are meticulously cleaned and peeled using lye or steam, as the use of abrasive peeling techniques leads to higher wastage.
3.Cutting: Peeled potatoes are passed through trimmers and cut into desired shapes. Strip cutters are employed to align the potatoes along their long axis, maximizing the yield of elongated cuts.
4.Blanching: The blanching process typically takes place at temperatures ranging from 60 to 85°C. While the potato strips are blanched in water, various physical and chemical transformations occur. Sugars like glucose and fructose migrate from the outer layers of the potatoes into the blanching water. The Maillard reaction between reducing sugars and amino acids diminishes in intensity. The heat applied during blanching deactivates enzymes and also brings about alterations in the texture and flavor of the French fries.
5.De-Watering and Drying:
6.Frying: Frying duration is regulated by factors such as conveyor speed, oil temperature, dry matter content of the potato slices, strip size, and the specific production methods utilized for French fries. The commonly adopted temperature range for frying is between 160 and 180°C.
7.De-Oiling: Excess oil on the product's surface can be removed using difluorodichloromethane.
8.Pre-Cooling:
9.Quick Freezing:
10.Packaging:
In conclusion, the process of producing French fries involves a series of steps, including potato preparation, cleaning, cutting, blanching, frying, de-oiling, cooling, freezing, and packaging.
French Fries Production Steps
