Cassava is a root crop rich in starch and can be processed into a variety of foods, among which cassava chips are a very popular snack food. How to process cassava into cassava chips? Following is the cassava chips making steps and main machine for making cassava chips.
- Preparation
Choose raw materials: Choose fresh, mature, disease-free cassava as raw materials. High-quality cassava determines the taste and quality of cassava chips.
Cleaning cassava: Put the cassava into the cleaning machine to remove soil, impurities and dirt on the skin to ensure the hygiene of the raw materials.
- Processing
Peeling and slicing: Use a brush cleaning and peeling machine to remove the cassava skin, and then use a slicer to cut the cassava into uniform slices, the thickness is generally 1-3 mm. It can be adjusted according to actual production requirements.
Soak and rinse: Soak the cut cassava chips in clean water for 15-30 minutes. This step can remove some excess starch and impurities, and prevent the cassava chips from oxidation and discoloration.
Sterilization or blanching: Blanching the cassava chips in hot water for a short time (temperature 80-90℃, time 2-5 minutes) can sterilize and improve the texture of the cassava chips.
- Removing water
Use a centrifugal water removing machine to remove moisture from the surface of cassava chips to reduce the frying time or speed up the drying process in subsequent processing.
- Frying and de-oiling
Frying process: Fry the cassava chips in 180℃ cooking oil for 2-3 minutes until golden and crispy. Use a de-oiling machine to remove excess oil from the surface.
- Seasoning and packaging
Seasoning: Sprinkle salt, chili powder, pepper and other seasonings according to market demand, and stir evenly to make the cassava chips more flavorful.
Packaging: After the cassava chips are cooled, they are packaged to ensure moisture and oxidation resistance. When packaging, moisture-proof agents or nitrogen can be added according to demand to extend the shelf life.
- Precautions:
Ensure food hygiene: Strictly follow hygiene standards during processing to prevent contamination.
Control processing conditions: The thickness of the slices and processing time directly affect the quality of cassava chips, and the equipment parameters should be adjusted appropriately.
Ensure the freshness of raw materials: Storing cassava for too long may lead to quality degradation, so it is recommended to process it as soon as possible.
