How to produce high quality fruit and vegetable chips

Which fruits and vegetables can produce fruit and vegetable chips? How to produce high-quality fruit and vegetable chips?

Fruit and vegetable chips are a kind of snack food rich in nutrition and taste. They are chemical-free, low-sugar, low-salt, low-fat, and high-fibre, and are safe, hygienic and modern processed foods.

The production of raw materials for fruit and vegetable chips is extensive. Except for berries, fruits and vegetables that can be sliced ​​and fried can be used as raw materials for fruit and vegetable chips, such as apples, red dates, hawthorn, papaya, carrots, green peppers, and so on.

To produce high-quality fruit and vegetable chips, note the following operating points:

1. Treatment of fruits and vegetables: Fruits and vegetables are selected from the factory first, and diseases and insect pests, mechanical injuries, and mildewed fruits and vegetables will be removed. Surface sediment and residual pesticides will be washed with cold water. For raw materials suspected of being contaminated with pesticides, use 0.5% first. After rinsing with 1.0% hydrochloric acid for 5 minutes, rinse with cold water.

2. Slicing: fruits and vegetables should be peeled, enucleated and sliced, and some can be directly sliced, usually with a slice thickness of 2 to 4 mm.

3. Inactivating enzyme: Put the fruits and vegetables in hot water at about 95°C to extinguish the enzyme for 1 to 3 minutes to prevent enzymatic browning. After that, it must be dried to facilitate frying. If the raw material can be fried immediately after slicing in about 10 minutes, it is not necessary to inactivate the enzyme, the frying process can achieve the purpose of killing the enzyme, and the process of heating and pre-cooking and killing enzymes can be saved, energy consumption can be saved, and the nutrient components of the fruits and vegetables can be avoided at the same time. Loss of water.

4. Freezing and Thawing: Frozen raw materials must be thawed before frying.

5. Low-temperature vacuum frying: frying palm oil is used more, frying should make the frying basket rotate in the pan, so that the fruit pieces get stirred and spread, evenly heated.

The pan is preheated, and the basket containing the ingredients is placed in the fryer. The vacuum is immediately sealed. Different raw materials use different degrees of vacuum, oil temperature and time. The initial temperature decreases linearly due to the heat absorption of the raw materials. When the vacuum rises to 0.06Mpa, the moisture of fruits and vegetables evaporates out in large quantities, and the amount of gas discharged from the vacuum is balanced with each other. When the degree of vacuum is stable, the temperature does not change much, and the heat becomes vaporization heat.

As the moisture content of the raw material slowly decreases, the temperature and degree of vacuum can be gradually increased. After frying for a certain period of time, the vacuum level does not change with increasing temperature. At this time, the temperature rises quickly, indicating that the moisture in the raw material is almost no longer evaporated and the frying can be stopped. The moisture content of general fruit and vegetable chips is about 3%. 6. Deoiling: When the fried fruit pieces are taken out, there is a lot of grease adhered and they should be dried under vacuum conditions. The deoiling process is completed at about 120 revolutions per minute (rpm) for about 1 to 2 minutes. This is a higher degreasing quality than high-speed rotation at atmospheric pressure for a long time.

7. Seasoning: Adjustable sugar, acid or raw coating. After deoiling, the entire production process is completed by spraying different seasonings in time.

8. Packing: Pack the fruit and vegetable chips in a plastic bag with a vacuum packaging machine. The name, factory name, address, telephone number, formula and net weight, packaging method, production period, shelf life, and production standards of the packaging bag.

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