Cooking recipes with step by step photos. Chips composition

30.06.2020

Perhaps the commercials about chips are among the most popular and funniest. Probably everyone has seen the video based on the famous episode of the legendary film "Titanic", when a guy and a girl are standing on the bow of the ship, in the same poses as the main characters of the film.

But the young man has a bag of chips in his hand, and when the girl tries to “treat herself to them”, the guy abruptly lets her go and grabs the chips. The young beauty flies down, terrifying the audience, but, fortunately, she fell not into the ocean, but into the pool below - he was not visible in the close-up. And the guy is glad that he got all the chips ...

There are many such stories, and they all seem funny and amusing, at least at first glance. However, if you try to ponder the director's intention, it becomes a little uncomfortable: what kind of chips are these that can muffle even such an important instinct as sexual attraction, not to mention lofty romantic feelings?

Production and composition of chips. How chips are made

Many people truly believe that potato chips are made from potatoes. It's just cut into thin slices and fried in a special way, that's all. What's wrong with fried potatoes? After all, we often cook it at home, and it is very tasty. Of course, some substances are added to the chips to make them tastier and last longer, but is this allowed?

Let's try to figure it out at least a little. Are all chips made from potatoes? Actually, the vast majority of manufacturers use flour - wheat or corn, as well as a mixture of starches. Very often this is soybean starch, mainly from genetically modified soybeans. In the human body, starch is converted into glucose, and if chips are eaten often, then excess glucose accumulates in the liver - and this is a sure way to obesity.

Chips are formed from the dough obtained by mixing such ingredients, and then they are fried in cheap fats boiling at 250 ° C - after all, the use of expensive, refined oils is unprofitable. Chips should not be cooked for more than 30 seconds, but this rule is rarely followed.

Harmful flavors for chips

The taste of such chips is far from potato - seasonings and flavoring additives come to the rescue, mainly monosodium glutamate. Much has been written about this "wonderful" supplement, and we will not repeat here information that is easy to find. Let's just remind that monosodium glutamate can turn the most tasteless food into the one that you want to eat again and again, without thinking about its real value. And the producers of chips, first of all, need to attract the consumer ...

The harm of chips. Chips are harmful and dangerous!

Of course, there are other manufacturers - they use real potatoes to make chips. However, most often, genetically modified potatoes are also chosen, because its tubers are large, even and intact - after all, all pests shy away from them. Such potatoes are fried all in the same cheap fat.

Acrylamide is an even more dangerous carcinogen, it is also formed even at home, if you choose the wrong oil and heat the pan too hot. What can we say about the conditions of in-line production, when many batches of chips are cooked for a long time in the same refried fats, which are often unprofitable to change?

Further more. A few years ago, glycidamide, the brother of acrylamide, was found in chips, which can not only cause cancer, but also destroy DNA. And besides these already found substances, how many more toxins formed during the preparation of chips have simply not been studied?

Scientists still cannot say for sure what is formed in our body when flavors and other E-shki are actively supplied to it, which are found in abundance in every mouth-watering, crispy circle of chips.

Air Chips

The well-known and publicized Pringles chips contain no more than 42% potatoes, so their manufacturer was even exempted from paying the necessary taxes for a long time. It's just that Pringles chips were not considered a product made from potatoes, but rather relatives of baked goods, since the manufacturer used yeast dough to prepare them. Meanwhile, Pringles' production technology is no different from others.

What is not written on packs of chips: cheese, bacon, crabs and red caviar, etc. True, lately manufacturers have become more honest, and write - "with taste" of this or that product, but consumers still buy - they are already accustomed to crunching chips for any reason and for no reason: for a company with friends, in front of the TV, to interrupt an appetite that has arisen at the wrong time, or simply "kill" time.

However, time is just turning against us, and gradually chip lovers get heartburn, gastritis, allergies, and problems with bowel function.

How much salt is in the chips? After all, that is why many lovers of "salty" are drawn to the bag, not thinking or trying not to think about the fact that excess salt in the body inhibits normal bone growth, causes metabolic disorders and heart disease.

Children and harmful chips

And here it would be worth thinking about children: after all, many parents buy chips just to calm down a capricious child, to encourage them with chips as a delicacy, or even absolutely mindlessly - just to buy something.

It is worth saying that one of the scariest pictures we often see in supermarkets is little, two or three-year-old children holding in their hands packs of chips - a poisonous and slowly killing treat that loving parents bought them. Can all this be explained by simple ignorance? Rather, it’s just a reluctance to know anything ...

There is no need to give chips to small children, all the more to accustom them to this: after all, without us, adults, they simply will not know about chips. For older children and adults, you should try to unlearn the "crunchy fun", and first try to reduce harm by choosing safer options - for example, puffed chips.

Do not substitute chips for food, do not eat them with beer (although this is what the advertisement calls for), but try to use them, for example, as a side dish for dishes, preferably vegetables - so it will be much easier for your stomach to process this "heavy material".

In general, we sincerely wish you to remember how many truly tasty, healthy and healthy dishes is in our native Russian cuisine, and then you and your children simply will not know what chips are. Is this food?

Look at this piece of Pringles - well, potatoes! However, in reality, everything is not quite so ...

Pringles are one third water.

Photo 2.

The recipe also includes two-thirds of the potato flakes.

A mixture of one third water, two thirds potato flakes and corn starch goes to the conveyor until the first stop - the press.

Photo 4.

The press redirects the mixture to another conveyor in order to compress it.

The resulting mixture will fall onto the belt below and be sent under the huge compaction roller.

A conveyor belt uses four tons of pressure to compress the mixture into a potato leaf, which will then be cut.

Photo 6.

Using oval templates, the chips are cut from the potato leaf and rolled out with a very heavy roller.

As you move along the conveyor, the ovals end up on the bottom belt, and the excess is removed so that later they can be recycled and made even more chips.

Photo 9.

The ovals remaining on the tape are sent to the shape, where they become concave and ideal for packing.

Photo 10.

After shaping, the chips are fried for 11 seconds to become crispy and easy to stack.

Then the chips go to another conveyor, where the batch is given one or another flavor.

Photo 11.

3

A factory employee checks the chips, after which another conveyor shakes and weighs them for packing.

Photo 12.

The weighing mechanism determines how many chips should be in each package, then a special spoon places them in the tube.

Photo 13.

Photo 14.

Finally, after the chips are placed in the tubes, a special machine knocks on the lids of the packages so that all the chips take their place and are stacked exactly.

Full video on how Pringles are made:

The vast majority of manufacturers use flour - wheat or corn, as well as a mixture of starches. Very often this is soybean starch, mainly from genetically modified soybeans. In the human body, starch is converted into glucose, and if chips are eaten often, then excess glucose accumulates in the liver - and this is a sure way to obesity. Chips are formed from the dough obtained by mixing such ingredients, and then they are fried in cheap fats boiling at 250 ° C - after all, the use of expensive, refined oils is unprofitable. Chips should not be cooked for more than 30 seconds, but this rule is rarely followed.

Harmful flavors for chips

The harm of chips. Chips are harmful and dangerous!

The hydrogenated fat accumulating in chips leads to the formation of "bad" cholesterol - and this is atherosclerosis, thrombophlebitis and other dangerous diseases. Chips are so saturated with fat in the process of cooking that, by eating a small bag, we get as much as 30 g of this fat, and often the matter is not limited to one 100-gram bag. It seems like they drank half a cup of fat for a snack ...
Of course, there are other manufacturers - they use real potatoes to make chips. However, most often, genetically modified potatoes are also chosen, because its tubers are large, even and intact - after all, all pests shy away from them. Such potatoes are fried all in the same cheap fat.

Not only is it that in the process of frying absolutely everything that is useful in potatoes is destroyed, it acquires other properties - carcinogenic. The breakdown product of fats, acrolein, has mutagenic and carcinogenic properties, and it is formed even with relative adherence to technology. To avoid the formation of large amounts of acrolein, the frying oil should be changed regularly.
Acrylamide is an even more dangerous carcinogen, it is also formed even at home, if you choose the wrong oil and heat the pan too hot. What can we say about the conditions of in-line production, when many batches of chips are cooked for a long time in the same refried fats, which are often unprofitable to change?

There is another type of chips - airy ones, and today they can be put in last place in terms of the content of toxic substances. These chips are fried for only 10 seconds, but carcinogens accumulate in them, besides, genetically modified potatoes, as a rule, are used - the usual has already been forgotten. In general, to obtain 1 kg of chips, up to 5 kg of potatoes are needed, so it is more convenient for manufacturers to use various mixtures.
The well-known and publicized Pringles chips contain no more than 42% potatoes, so their manufacturer was even exempted from paying the necessary taxes for a long time. It's just that Pringles chips were not considered a product made from potatoes, but rather relatives of baked goods, since the manufacturer used yeast dough to prepare them. Meanwhile, Pringles' production technology is no different from others.

However, time is just turning against us, and gradually chip lovers get heartburn, gastritis, allergies, and problems with bowel function.

The benefits of chips

Hydrogenated fat, which accumulates in chips, forms a lot of "bad" cholesterol in the blood, which in turn leads to thrombophlebitis, atherosclerosis and a host of other serious diseases. Chips are so heavily saturated with fat that from a small fifty gram bag, you get thirty grams of pure fat. And those who like to eat a large pack get a whole cup of fat "for dessert".

There are, of course, those manufacturers who make real potato chips from selected potatoes. But here it is not without a catch. Potatoes are still genetically modified like soy starch, because producers need large and even tubers, without a single wormhole, so that the chips are beautiful, even, but cheap. And they are fried, like flour, in cheap fat.

In the process of intensive frying, everything useful that could be in this potato evaporates, but the harm is significantly added. And first of all, carcinogens appear - the most dangerous substances that contribute to the appearance of harmful neoplasms in the human body. The well-known carcinogen acrolein, which has carcinogenic and mutational properties, is formed even if all the necessary technologies are followed during frying. To avoid its appearance, you need to change the oil after each preparation, to be sure, this is not done very regularly in production.

Another harmful substance, acrylamide, is formed even by ordinary housewives when using low-quality oil or when the frying pan is overheated. And in a factory environment, even more so, because frequent replacement of fat is an unprofitable investment.

Not so long ago, another dangerous substance was discovered in chips - glycidamide, it is not only capable of causing cancer, but also destroying the structure of DNA. In addition to everything mentioned in the chips, the content of toxins is simply off scale, including those that have not yet been studied by science. Scientists to this day cannot say for sure what the use of all kinds of E-supplements contained in mouth-watering chips can lead to.

Air Chips

Air Chips are now the lowest in toxins, fried in just ten seconds. However, carcinogens are formed here, and no one canceled GM potatoes. It is known that the preparation of one kilogram of chips takes five kilograms of potatoes, so it is more profitable to use special mixtures.

The popular Pringles chips contain only 40% potatoes, so the owner of the company even got rid of the specific tax. After all, these even crispy slices are considered a product made from yeast dough, not potato chips. But the cooking technology of Pringles is not much different from their closest relatives in rustling bags.

On packages with chips, bright letters read: with onions, with cheese, with sour cream, with red caviar - all kinds of flavors you can not find! Recently, however, the law has forbidden to mislead people, and manufacturers began to tactfully indicate "with taste" of this, but the consumer is of little interest, because the chicken and dill on the packs look so appetizing, just like real ones, and what else is needed to a hungry person who ran into the store during lunchtime?

And sometimes you have to pay for such weaknesses with your own health. It is rare now to meet a lover of potato chips without gastritis, heartburn and other "delights" associated with gastrointestinal diseases.

And if we talk about the increased salt content in this product, then metabolic disorders, heart disease and impaired bone formation come to mind.

Harm and contraindications

Children are addicted natures, moreover, addicted to sweets, fast food and, of course, chips. And after all, they most often take an example from their parents. Many adults, without thinking about the consequences, shove bags of chips to babies so that they quickly fall behind and give them the opportunity to go about their business. And they forget that the main business of parents is to take care of the health of their children.

There is nothing worse than a picture when a two-year-old with tears in his eyes begs his mother to buy him chips. And she buys this delicacy for her child, which not only makes the child addicted, it kills him slowly!

Remember that such products are categorically contraindicated for small children! You don't need to accustom them to such a diet, you should not eat chips in front of their eyes. If they do not know about the existence of such "sweets", then they will not ask for them. If your child is already familiar with chips and loves them, you need to urgently take action, at least switch to puffed chips first, this is considered a safer option. And best of all, give up the use of chips yourself, do not snack on them, do not take them to beer. For those who cannot live without chips, it is better to eat them as a side dish for vegetable dishes, so it will be easier for the stomach to cope with the "treat".

Is a bag of chips more dear to you than your child's slender waist or healthy stomach? Remember how many delicious and healthy dishes there are. And then you don't have to replace real tasty and healthy foods, for a cheap fake in the form of oiled potato flakes with cheap flavors.