(1) Process flow
Incoming material selection, cleaning, finishing, slicing, enzyme-killing, draining, freezing and thawing, low-temperature vacuum oiling, deoiling, and seasoning packaging.
(2) Operating points
Raw materials choose appropriate varieties, such as Hongyu, Guoguang, Fuji and so on. After the fruits enter the factory, they are selected first, and the molds and worms are picked out and separated according to their maturity and treated separately. Reasonable classification can facilitate processing, increase utilization rate and ensure quality.
Cleaning: Soak the raw materials in the pool for 30 to 40 minutes before washing, and rinse with water in time.
Organize and slice the apples, remove only the stalks, peel, cut, and core the apples, and then cut them into 3mm thick fruit slices. Too thin and fragile, too thick to fry through, and too thick to make the internal moisture difficult to escape Fruit and vegetable slices are not crisp, and the color is easy to darken.
Enzyme-killing. After blanching the fruit slices with 95 hot water for 35 minutes, cool them in time and drain the water to facilitate frying. Because apples are prone to browning, if they are not blanched, the color is not beautiful, which affects the quality of the product.
Vacuum frying Preheat the oil pan to 90-110°C, put it in the raw material basket, and seal and evacuate it. Keep 90-110°C,at this time, and the vacuum degree will gradually rise from 0.06mpa to 0.099mpa to maintain 12min. Keep the basket rotating while frying.
Vacuum deoiling can be completed in 2 minutes at 300rpm under the condition of a vacuum degree of 0.099mpa.
If you choose Tindo Vacuum fryer VF250 or VF400 model,which can process around 200 and 300kgs fresh apple chips per hour, you can get the really top crispy apple chips.The vacuum frying and de-oiling can be done in the vacuum fryer machine. Oil content only around 10-12% or less.
Seasoning Use 0.1 citric acid and 12 15 sugar to spray on the crisps to increase the flavor. After spraying, it can be packed after drying.
Packing Packed in a composite bag with a color picture and an indication of the relevant standards. The bag contains 30 to 35g and sealed with a vacuum packaging machine. Pack a carton per 5kg, seal the mouth of the box tightly with tape, and then it can be put into storage.
