Import healthy vegetables food snack VF pumpkin chips

Raw material quality inspection
Pumpkin raw material inspection
Variety selection: Check whether the pumpkin variety is suitable for making crisps. Usually, pumpkin varieties with thick flesh, high sugar content and moderate fiber content are selected, such as Beibei pumpkin. Determine whether the variety meets the requirements by observing the appearance characteristics of the pumpkin (shape, color, texture, etc.) and checking the variety records.
Freshness inspection: The skin of a fresh pumpkin is hard and bright in color, without signs of softness or mold. The freshness can be judged by checking the surface texture and color uniformity of the pumpkin, and pressing the pumpkin to check its hardness.
Pesticide residue detection: Use equipment such as gas chromatography-mass spectrometry (GC-MS) to detect common pesticide residues in pumpkin, such as organophosphorus and organochlorine pesticides. Ensure that the pesticide residue in pumpkin meets the limit requirements specified in the national food safety standards.
Nutrient component detection: Pumpkin is rich in vitamins (such as vitamin A, vitamin C), minerals (such as potassium, magnesium) and dietary fiber. Chemical analysis methods such as high-performance liquid chromatography (HPLC) are used to detect vitamin content and atomic absorption spectrometry is used to detect mineral content to ensure that the nutritional value of the pumpkin raw material meets expectations.
(II) Quality inspection of production process
Inspection of cleaning link
Inspection of cleaning effect: After the pumpkin is washed, visual inspection and microbiological inspection are used to evaluate the cleaning effect. Visual inspection is used to check whether there is no dirt or impurities on the surface of the pumpkin; microbiological inspection is used to check whether the number of bacteria, mold and yeast on the surface of the pumpkin after washing is significantly reduced.
Inspection of cleaning agent residue: If cleaning agent is used to wash the pumpkin, check whether there is any cleaning agent residue on the surface of the pumpkin. Use appropriate chemical analysis methods, such as ion chromatography, to detect whether the ion components in the cleaning agent are residual.
Inspection of slicing link
Inspection of slicing thickness: Use tools such as calipers to measure the thickness of the pumpkin slices. The slicing thickness of VF pumpkin crisps is generally required to be uniform, usually between 1 and 3mm, to ensure uniform dehydration and a consistent crispy taste during frying.
Inspection of slicing integrity: Check whether the pumpkin slices are complete, without broken or missing corners. Visually inspect a certain number of pumpkin slices and count the proportion of complete slices to ensure that they meet quality requirements.
Inspection of vacuum frying link
Temperature and pressure detection: During vacuum frying, temperature sensors and pressure sensors are used to monitor the temperature and pressure in the frying equipment in real time. The frying temperature of VF technology is generally controlled at 80-100℃, and the pressure is controlled in a certain vacuum range (such as -0.08--0.09MPa) to ensure the frying effect and product quality.
Frying time detection: The time of pumpkin slices in the frying equipment is recorded by a timer. The frying time is determined according to factors such as the thickness, size and equipment power of the pumpkin slices, and is generally around 10-30 minutes. Too long or too short frying time will affect the taste and quality of pumpkin crisps.
Oil quality detection: Regularly test the quality of frying oil. The detection indicators include acid value, peroxide value, polar compound content, etc. Excessive acid value and peroxide value will cause the oil to oxidize and deteriorate, and produce odor; excessive polar compound content will affect the safety and taste of the product. Generally, the acid value is required not to exceed 3mg/g, the peroxide value is not required to exceed 0.25g/100g, and the polar compound content is not required to exceed 27%.

 

The calorie of pumpkin is 23 calories per 100 grams. Pumpkin is low in calories and rich in dietary fiber, which helps to promote intestinal peristalsis and enhance digestion. Pumpkin contains carbohydrates, starch, etc., instead of staple food, it can meet the body's demand for carbon water, and to a certain extent, it is more full than rice.

Why choose us

Xiamen Sharp Dragon Interentional Trading Co.Ltd is a national forestry leading enterprise who has a full industrial chain including the planting, collecting, processing, marketing, cold storage and warehousing logistics. We owned more than 20000 acre of organic tree base.We do not use chemical fertilizers or pesticides on the trees.trees are naturally grown and through the JAS certifications.She also is the agricultural leading enterprise in Fujian Province.     

 

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FAQ

What's your Supply Ability ?

A: 5000 TON /MONTH.

How do you ship the goods ?

A: We usually ship the goods by sea/air .