Vacuum fried kumquat crisps processed under low-temperature vacuum frying to maintain citrus aroma, peel structure, and sweet-acid balance while reducing bitterness from essential oils in the peel.
Product Specifications
|
Product Name |
Vacuum Fried Kumquat crisp |
|
Ingredients |
Kumquat,Vegetable oil,Maltose |
|
Specification |
The whole |
|
Certificate |
ISO 22002,HACCP,KOSHER,BRC,HALAL |
|
Shelf life |
12 months |
|
Edible method |
Ready to eat |
|
Season |
November-December |
|
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. |
Packaging & Delivery
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Delivery time |
15 days |
|
Export port |
Xiamen Port, China (The factory is about 1.5 hours' drive from Xiamen Port) |
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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)
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Raw Material Selection
- Kumquats with Brix 10–14° are typically selected to balance sweetness and reduce excessive caramelization during frying.
- Fruit diameter is controlled within a stable range to improve dehydration consistency.
- Peel thickness is screened because thicker peel contains higher essential oil concentration, which increases bitterness risk after frying.
Slicing & Pre-Treatment
- Kumquats are sliced to approximately 3–5 mm thickness to balance pulp dehydration and peel stability.
- Surface citrus oil is rinsed before frying to reduce concentrated bitter flavor during heating.
- Surface moisture is reduced before entering oil to improve frying stability and reduce oil splashing.
Vacuum Frying Process
- Vacuum pressure is generally maintained around -0.08 to -0.095 MPa so water evaporates at lower temperature.
- Frying temperature is commonly controlled between 80–95°C, lower than conventional atmospheric frying.
- Frying starts with slow dehydration stage, followed by structure-setting stage to avoid peel bursting and excessive shrinkage.
Bitterness Control
- Lower-temperature frying slows breakdown of citrus peel essential oils that create bitter aftertaste.
- Oil filtration is continuously applied to remove peel residue and burnt citrus particles from circulating oil.
- Frying time is limited because prolonged heating intensifies bitterness from peel compounds.
Texture Formation
- Moisture is gradually reduced to around 2–5% final moisture level for crisp texture stability.
- Cooling airflow is applied immediately after frying to stabilize sugar structure and prevent sticky surface formation.
- Over-dehydration is avoided because citrus pulp hardens quickly at very low moisture levels.
FAQ
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