Widget HTML Atas

Process of Processing Cassava into Chips

Cassava chips are food made from thinly sliced ​​cassava and then fried in cooking oil. Cassava chips are indeed a community food because cassava is an agricultural plant that has been cultivated for generations.

In addition, the existing supply of cassava is also sufficient for production in large quantities. The problem of raw materials for making cassava chips did not experience any significant problems. Cassava chips are crunchy when eaten, taste salty, savory, delicious and do not make the stomach full quickly. To get a taste like that, cassava chip craftsmen have their own tips.

Current developments cause many variations in the taste of cassava chips, not only salty and savory but also salty, spicy and sweet and spicy or known as balado seasoning. This food is spread almost evenly throughout the island of Java.

In addition to cheap raw materials, it turns out that cassava chips are very easy to make. If done seriously, making cassava chips can be used as a source of income. Before making cassava chips, first prepare the tools and materials needed in the manufacturing process later.

A. Tools and Materials

First, prepare all the ingredients and spices to make cassava chips. The tools used to make cassava chips include the following.

Stoves, pans, soles, and sorok are used in the process of frying cassava chips.

A knife or chopper is used to peel and cut cassava into pieces or slices of cassava.

Basin as a place of water to soak the cassava slices in a solution of whiting.

The main ingredient used is one kilogram of cassava. Choose cassava that is still fresh. Fresh cassava has the following characteristics; the soil is still attached to the skin, at the base of the tuber it still looks white and there are no blackish blue stripes. Avoid buying cassava tubers that are dull, wilted, blue-black at the base.

Making cassava chips is very simple and does not require special skills, but care must be taken in choosing cassava and the manufacturing technique. By using quality cassava ingredients and also good manufacturing techniques, it will produce cassava chips that are delicious and crunchy. Good cassava for chips is young cassava which is about 3 months old, does not contain much fiber.

In addition to the main ingredients, there are also supporting materials, namely the spices needed to make cassava chips, including; whiting (1 tbsp), water (300 ml), salt (5 tbsp), garlic (5 cloves), sugar (2 tbsp) and vegetable oil. The spices that need to be mashed include; red onion (8 cloves), curly red chili (150 grams) and salt (1.5 tsp).

how to make chips

How to make cassava chips in general can be done in the following way.

In the process of making cassava chips, the first step that must be done is to prepare the materials that will be used. Peel the cassava using a knife, then wash it thoroughly, making sure there is no remaining skin or soil that is still attached to the cassava.

Cassava is chopped with a chopper to get a uniform size and thin. If you don't have a chopper, you can use a sharp kitchen knife, be careful when using a knife.

After cassava is thinly sliced, prepare water mixed with whiting. Lime is used as an ingredient that makes food more crunchy. Enter the ground spices (garlic and salt) into the mixture of water and whiting. Stir well. Cassava that has been cut into pieces soaked in the solution for about 30 minutes. After the spices are absorbed, remove and drain.

Prepare all the tools used for frying. Heat vegetable oil, then add cassava and ground spices, mix well. Add sugar until smooth. Keep stirring until dry.

When frying cassava, checks must be made so that they do not stick together and make sure the oil for frying cassava is hot enough. After the cassava is cooked, reduce or turn off the stove.

Remove the chips from the oil using a spoon and drain. Let the cassava chips cool and the remaining oil is reduced.

After the cassava chips are sufficient, they are ready to go to the next stage, namely the weighing and packaging process. In the packaging process, care must be taken to ensure that the packaging is properly closed so that the chips remain crispy.

No comments for "Process of Processing Cassava into Chips"