Western chij - kev tsim khoom yooj yim thiab kev ziab cov txheej txheem ntawm cov qos yaj ywm

1. Xaiv: Xaiv oblong, lub teeb daj qos yaj ywm, uas yuav tsum muaj kev ywj pheej ntawm cov rot thiab deterioration.

2. Picking: los ntawm tes los yog kev siv tshuab.

3. Slicing: Txiav mus rau hauv cov nplais nyias los ntawm tes lossis slicer, 3-7mm.

4. Cleaning: Put the cut potato slices into clean water in time to remove soil impurities and prevent oxidation and discoloration.

5. Muab tso tawm: Raws li cov zis, kis rau lawv tusyees ntawm lub tais thiab thawb mus rau hauvWestern chij lub chav tsev kom qhuav, lossis ncuav lawv mus rau hauv feeder ntawmWestern chij 's tshuab ziab khaub ncaws.

6. Xim teeb: Ob teev, ntawm 40-45 ℃. Nws yog tsim nyog sau cia tias thaum lub sijhawm teeb tsa ntawm qos yaj ywm, huab cua av noo nyob rau hauv lub npoo qhuav yuav tsum tsis txhob siab dhau, li ntawm cov qos yaj ywm yuav oxidize thiab tig dub.

7. Kom qhuav: 40-70 ℃, kom qhuav hauv 2-4 lub sij hawm lub sij hawm, tag nrho cov ntsiab lus ziab ntawm cov qos yaj ywm ntawm cov qos yaj ywm yog li 8% -12%.

8. Ntim, khaws cia rau hauv qhov chaw txias thiab qhuav.