Vacuum Fried Fruit Chips

Raw material selection is the very first crucial step. Choose fresh, moderately fully grown, and flawless fruits, such as apples, bananas, and pineapples. After cleaning, the fruits are peeled, cored, or seeded according to the type, and cut into consistent slices. The density is normally controlled at 2-5 mm to make sure uniform heating during frying. After cutting, the fruit slices require to be rapidly dealt with for color defense. They are typically soaked in an option containing antioxidants to avoid staining. After that they are pre-dried. Natural air drying out or low-temperature drying out can be used to get rid of a few of the wetness and make the surface of the fruit pieces a little completely dry. Then they are put in a vacuum cleaner fryer and fried at a vacuum cleaner level of 0.08-0.095 MPa and a temperature of 80-100 ℃. The frying time depends on the type of fruit and the density of the slices, and is typically 10-30 mins. After frying, they are instantly de-oiled, using a high-speed centrifugal de-oiler to eliminate excess oil and keep the oil material of the item at a low level. Ultimately, packaging is accomplished. Packaging materials with good oxygen obstacle buildings are picked and packaged in a sterile setting to prolong the shelf life of the item and ensure the taste, color and flavor of the item.