Dear All,
We are frozen food manufacturing unit in India. We have recently manufactured frozen diced potatoes. But after freezing we encountered an issue of potatoes getting blackened. The steps we followed in the process is as follows;
1. Mud Washing
2. Skin Pealing ( Machine peeling)
3. Dicing ( 20mm cubes - Machine cutting )
4. Washing in RO Water - to remove starch
5. Hot water blanching & Cooling
6. Packing ( as per customer spec.)
From internet I found out that if we add white vinegar / lemon juice ( something acidic) during the 3rd stage, we an avoid the blackening of the potatoes.
Is it trues if so how much quantities can be added.