The apple chips are fried in a vacuum and evaporate the water in the apple to obtain a finished product containing about 5% water. It contains no pigment, no preservatives, and is rich in fiber. It is a pure natural snack food. The processing of apple chips includes cleaning, slicing, color protection, fixation, maceration, frying, deoiling and bagging.
1. Wash the raw materials with a mixture of 1% sodium hydroxide and 0.1% to 0.2% detergent, and soak the apples in water at 40°C for 10 minutes. Remove the apples and wash the detergent on the peel with clean water.
2. Slice and remove the pests and decayed parts of the apple, remove the calyx and stalk, slice it with a slicer, and make it about 5 mm thick. The thickness should be uniform.
3. Color protection Weigh 400 grams of salt, 40 grams of citric acid, dissolved in 40 kilograms of water, pay attention to citric acid and water to fully dissolve, and dip apple slices in this color protection solution in time.
4. Fix the water by adding 4 to 5 times the weight of fruit in the killing pot, and add the apple slices after boiling. The time is 2 to 6 minutes.
5. Soak the syrup with 60% sugar syrup, remove 20kg of syrup diluted to 30% sugar, and immerse the cured apple slices. Because each time the apple slices are immersed, the sugar content of the syrup will be reduced. Therefore, after each immersion, high-concentration syrup must be added and mixed evenly so that the sugar content of the syrup of the apple slices is always maintained at 30%. Remove the apple slices from the syrup and drain the water to fry.
6. Vacuum deep frying in the frying pan, when the heated oil temperature rises to 100°C, place the frying basket containing the apple slices in the frying equipment, close the material door, and start the vacuum pump and cooling water. Heating device. When the vacuum pump reaches -0.095 MPa, put the frying basket into the oil and fry until the oil level is stable. Then lift the basket from the oil and continue evacuating for 2 minutes. Finally, close the valve, stop the vacuum pump, tear the vacuum, remove the fry basket, and place it in the deoiler.
7. De-oil start centrifugal deoiler and vacuum pump, pump down to -0.09 MPa, deoil for 3 minutes.
8. Put the apple chips on the operating table by bagging, open the sticky apple pieces in time, and pick out the apple pieces that have been blown through thoroughly and spotted. When the apple slices are cooled to room temperature, they are weighed and bagged (either sealed with a heat sealer or vacuum-packed) and then packaged and listed.
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