Vacuum Fried Purple Potato Chips
In addition to the nutrition of ordinary sweet potatoes, purple potatoes also contain trace elements selenium, lysine and anthocyanins. Anthocyanins have preventive and therapeutic effects on more than 100 diseases, and are considered to be the seventh essential nutrient after water, protein, traces, carbohydrates, vitamins, and minerals.
Product Details
Dried snacks food purple sweet potato chips
A great and healthy snack choice that keeps the vivid color and taste of the potatoes while offering a distinctive crunch are vacuum fried purple potatoes. The procedure and advantages of vacuum fried purple potatoes are briefly discussed here.
Vacuum frying is what?
Vacuum fries are a technique whereby food is fried at lower temperatures under less pressure. While producing a crispy texture, this method helps to retain the nutrition, color, and taste of the meal.
Product Details
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Origin |
China (mainland) |
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Brand |
Sharp Dragon |
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Feature |
Low fat |
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Variety |
Potato Chips |
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Supply time |
All year around |
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Certificates |
HACCP/ISO/KOSHER/FDA/ECO CERT/BRC |
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Processing |
Vacuum fried, sliced |
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Self life |
12 months |
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Packing |
Can, Aluminum foil bag |
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Successfully Exported countries |
Canada, Europe , Israel,Dubai, etc. |
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Advantages of vacuum-fried purple potatoes
A healthier snack choice as the vacuum fried technique helps preserve more vitamins and minerals than conventional fried techniques.
Vacuum fried purple potatoes accentuates their inherent sweet taste and aroma, therefore improving the dining experience.
Snack aficioners will find the light and crunchy texture created by this technique attractive.
Vibrant Colour: The potatoes are aesthetically pleasing and a fantastic complement to any snack dish since their distinctive purple colour is still present.
How to Make Vacuum Fried Purple Potatoes
Although the search results did not provide particular recipes for vacuum fried purple potatoes, the overall procedure consists in the following:
First, prepare fresh purple potatoes. If preferred, wash and peel them; then, cut them thinly, evenly.
Lay the potato pieces in a vacuum fryer. Usually lower than conventional fried, the fries temperature ranges from 120 to 140°C (248 to 284°F), and the pressure is lowered to enable fries free from too strong oil absorption.
Once fried, let the chips cool and seasonable. To improve the taste, pepper or salt will help you season them.
The vacuum fried purple potatoes should be kept crisp by being stored in an airtight container.
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