On September 20, 2020, Nigerian customers ordered our semi-automatic French fries line. The customer mentioned a lot of common sense about French fries production, because he was in the new business of French fries producction for the first time and didn’t know much about the operation of this line. We service the customer a very in-depth explanation online and provided very detailed information, so that the customer can easily start to operate this French fries line. During the communication, we found it is necessary to expound how to choice and store potatoes for french fries production.
How to choice the varieties of potatoes
SHEPODY is the most famous varieties to make French fries, and the shape with a length of about 10 cm is the most suitable
High quality fresh potato varieties are the basis for the production of quick-frozen French fries. The content of reducing sugar, dry matter, starch and density of special potato for deep frying are required to be lower than 0.25%, higher than 20%, 14% ~ 17% and 1.08 ~ 1.12 respectively. The content of reducing sugar and dry matter are the main factors to be examined in the selection of raw materials.
SHEPODY and are widely used in the international production of quick-frozen French fries. SHEPODY white meat, shallow bud, dry matter content of 19% ~ 23%, reducing sugar content of about 0.2%. comprehensively compared the variety characteristics of Atlantic, Kexin No. 1 and SHEPODY. The contents of dry matter, starch and reducing sugar of the three varieties were determined respectively. It was measured that the reducing sugar content of SHEPODY was as low as 0.199% and the starch content was 26.2%. All indexes were better than the other two varieties. Therefore, SHEPODY was considered to be a suitable variety for deep frying, It can be seen that the introduction of foreign high-quality processed potato products
The storage of fresh potatoes
The newly harvested potato tubers are still in the post ripening stage. They breathe very vigorously and decompose a large amount of carbon dioxide, water and heat. They cannot be put into storage immediately. Instead, they should be placed under the conditions of 15 ~ 20 ℃, sufficient oxygen, scattered light or darkness. After 5 ~ 7 days, the protective part of the tubers will form a cork protective layer to prevent the entry of oxygen and the invasion of bacteria. Do not stack it in the hot sun to avoid the green potato skin and the increase of Solanine, which will affect the quality. The suitable storage temperature of potato is 3-5 ℃, relative humidity is 90-95%, and 4 ℃ is the best storage temperature for most varieties. At this time, the tuber is not easy to germinate or rarely germinate, and it is not easy to shrink. In addition, potatoes have obvious physiological dormancy period after harvest, which is 2-3 months. Potatoes shall be strictly selected before storage to remove ill, rotten, injured, pitted and damp potato pieces. Stop watering one week before harvest to reduce water content and promote potato skin aging. To facilitate early dormancy and reduce diseases. After harvest, callus was treated under high temperature and humidity conditions (10-15 ℃, relative humidity 95%) in order to recover the mechanical damage during harvest, and then stored
For centralized and large-scale potato storage, a large underground or semi underground modern storage warehouse with ventilation, temperature regulation, humidity regulation and other equipment should be built. The warehouse is divided into left and right parts, with a corridor in the middle. The width of the warehouse door and corridor is 2 ~ 4m, which can be opened to traffic, and the warehouse door is connected with the corridor. Double storehouse doors are set to play a buffer role and prevent the cold wind from blowing directly into the storehouse and causing the drastic change of storehouse temperature
