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Vacuum Fried Potato studied the effects of oil temperature and vacuum pressure on the drying speed and oil absorption of potato chips, as well as the impact on product shrinkage, color, texture and other quality indicators. Potato chips with low vacuum pressure and high temperature have less volume shrinkage. The effect of oil temperature and vacuum pressure on the color is not significant. As the temperature of the engine oil increases and the degree of vacuum decreases, the hardness value increases, retaining its color and taste to a greater degree.
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Product name
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Vacuum fried potato
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Shape and size
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Slice and stick
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Ingredient
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vegetable, fruit, sugar, palm oil
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Moisture
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<5%
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Oil
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<10%
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Package
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Pouches and bulk packagePouches - 50g, 60g
Bulk package - 1kg, 2kg, 2.5kg |
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Package material
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Aluminium bag
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Quality
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standard
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Shelf life
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9 months
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Storage condition
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Keep dry and cool, heat sealed, temperature < 25 degree, humidity < 50%
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Additives and Preservative
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None
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Taste
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Crispy
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Flavor
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Original, spicy, wasabi, BBQ, black pepper
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Vegetable kinds
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beetroot, broccoli, shiitake mushroom, color pepper, okra, sweet potato, lotus root, green bean, onion, apple, yellow peach,
pineapple, kiwi fruit, date |
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Pathogenic (Colibacillus,Shigella,Staphylococcus aureus)
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Negative
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1. Daily casual snacks, office, travel and convenient to carry and eat.
2. Fries, burgers, and fried chicken are served together.
3. It can be used for home-made, fast food restaurants, roadside snacks, etc.