A Crisp Fruit-Vegetable Chips Process With Vacuum Frying
A crisp fruit-vegetable chips process with vacuum frying is brief introduced, it is quick freeze process is necessary before vacuum frying in particular.
A Crisp Fruit-Vegetable Chips Process with Vacuum Frying
1. Materials
Commercially available sweet potatoes and apples, no decay, no deterioration and food additive.
2. Key points of process operation
2.1 Slicing
Sweet potatoes have tightly texture, slice thickness is of 1.5 to 2.5 mm;
Loose tissue apples, slice thickness are recommended of 2.5 to 3.5 mm;
All must be with smooth the surface.
2.2 Color-preserving
All slices are recommended to be marinated in the brine immediately in order to prevent browning.
2.3 Blanching
Blanching can not only kill some microorganisms, but also destroy the activity of browning. Consider the non-enzymatic Browning, it is also recommended to add 0.1% citric acid during blanching.
2.4 Pre-treatment
Vacuum seasoning is option.
2.5 Quick freezing
The moisture of these slices is over 90%. The ice crystals formed are extremely small when an air blast quick freezing process is applied.
When frozen fruits and vegetables chips are fried and dehydrated, the water can be rapidly and uniformly sublimated from the original fine ice crystal state to water vapor, so that the internal flesh can form a uniform and delicate micro-hole mechanism. More crispy taste is available.
Air blast temperature:-35 ℃
Freezing time is 15 to 20min
Central temperature of frozen chips : -18 ℃
2.6 Vacuum frying and de-fating
Vacuum frying is a low fat deep frying process. It is easier to maintain natural colors and flavors of the finished fried snacks with no acrylamide content.
Automatic Continuous Vacuum Fryer has excellent performance in fruit & vegetables crispy chips process. Compare with the intermittent operation vacuum fryer, more capacity, labor and energy is saving greatly.
Small scale vacuum fryer is an intermittent operation low fat chip fryer which is suitable for fruit and vegetable chips vacuum frying process.It is easier to maintain natural colors and flavors of the finished fried snacks with no acrylamide content.
What is a key to operate vacuum frying process? Keep a constant frying temperature, or a bit less fluctuation under a constant limited vacuum condition is one key point for a vacuum frying operation.
