Vacuum fried ginkgo crisps processed under low-temperature vacuum frying to maintain kernel structure, mild nutty flavor, and controlled bitterness while reducing cracking and oil penetration during dehydration.
Product Specifications
|
Product Name |
Vacuum Fried Ginkgo crisp |
|
Ingredients |
Ginkgo,Vegetable oil,Maltose |
|
Specification |
The whole grain |
|
Certificate |
ISO 22002,HACCP,KOSHER,BRC,HALAL |
|
Shelf life |
12 months |
|
Edible method |
Ready to eat |
|
Season |
September-November |
|
Brand |
OEM or ASIA FARM |
|
Processing method |
Vacuum dehydration processing technology |
|
Preservation method |
Store in the shade at room temperature |
|
Ways of payment |
LC or TT TT 50% of the purchase price after the contract is signed and TT 50% of the purchase price before shipment. |
The main processing process:
Packaging & Delivery
|
Delivery time |
15 days |
|
Export port |
Xiamen Port, China (The factory is about 1.5 hours' drive from Xiamen Port) |
|
Nearest airport |
Xiamen Gaoqi International Airport, China (The factory is about 1.5 hours' drive from Xiamen Gaoqi International Airport) |
|
Packaging details |
Supermarket or convenience store (color printing bag 50~100g/bag) Business use (aluminum foil bag 1kg/bag) |
Raw Material Selection
- Ginkgo kernels are selected based on kernel size uniformity and moisture level to improve frying consistency.
- Over-mature kernels are removed because higher bitterness compounds intensify during frying.
- Cracked kernels are separated before production to reduce breakage after dehydration.
Pre-Treatment Process
- Kernels are peeled completely before frying to avoid hard shell fragments in finished product.
- Surface moisture is reduced before entering oil to stabilize dehydration speed under vacuum conditions.
- Pre-heating is controlled to reduce sudden internal steam expansion that may crack kernels.
Vacuum Frying Process
- Vacuum pressure is generally maintained around -0.08 to -0.095 MPa to lower moisture evaporation temperature.
- Frying temperature is controlled between 85–100°C to reduce kernel hardening and bitterness formation.
- Frying starts with slow moisture release stage to prevent internal splitting caused by rapid steam expansion.
Bitterness Control
- Low-temperature frying reduces breakdown of bitter compounds naturally present in ginkgo kernels.
- Frying time is carefully limited because over-processing intensifies medicinal-like aftertaste.
- Oil filtration removes burnt kernel residue that may affect flavor stability in continuous production.
Quality Control
- Kernel size is graded before production to improve frying uniformity.
- Moisture content is checked before and after frying to stabilize texture consistency.
- Frying temperature and vacuum pressure are digitally monitored during production.
- Oil quality is tested regularly during continuous frying cycles.
- Finished products pass metal detection before packaging.
FAQ
How is oiliness controlled in ginkgo crisps?
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