Production process flow:

Fresh Fruit or vegetable pretreatment (cleaning peeling, transporting, slicing, washing) → blanching → drip dry → Vacuum low temperature frying → drip dry → flavoring → semi finished product selection → packaging → finished Fruit or vegetable crisp slices chip chips






   

GYC Onion crispy flakes chip chips slice slices crisp production line

Fruit and vegetable crisp is the general name of fruit crisp and vegetable crisp. According to the national standard QB2076-95 [1], fruit and vegetable are the main raw materials, and all kinds of fruit and vegetable crisp chips are produced by vacuum frying and dewatering.

The vacuum technology used in fruit and vegetable crisp chips is very simple in the application of food drying. It is to reduce the boiling point of water under the condition of negative pressure and increase the rate of evaporation of water. Due to the decrease of temperature, the drying process did not change the food properties. The application of vacuum technology in food drying began in the 40s of last century. After a period of development, from the end of 50s to the beginning of 70s, it was mainly used for producing freeze drying technology for astronaut food. In 1976, Japanese scholars Yamazaki and Tatsuo published a method of preparing deep fried dehydrated apples at low vacuum temperature. This is the beginning of the technology for the production of fruit and vegetable chips. Simply speaking, its products are still one of the products of dehydrated fruits and vegetables.

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1.Capacity requirements

2.Final product pictures

3.Electric system

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Onion crispy flakes chip chips slice slices crisp production line