Vacuum fried red dates crisps processed under low-temperature vacuum frying to maintain dense fruit texture, natural jujube sweetness, and stable crisp structure while controlling sugar crystallization and surface hardening.
Product Specification
|
Product Name |
Vacuum Fried Red dates crisp |
|
Ingredients |
Red date,Vegetable oil,Maltose |
|
Specification |
Sliced |
|
Certificate |
ISO 22002,HACCP,KOSHER,BRC,HALAL |
|
Shelf life |
12 months |
|
Edible method |
Ready to eat |
|
Season |
All the year |
|
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
|
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
- Red dates with Brix 18–24° are selected to maintain stable sweetness after frying.
- Medium-moisture dates are preferred because over-dried fruit becomes too hard after dehydration.
- Fruit with cracked skin is removed to reduce sugar leakage during frying.
Vacuum Frying Process
- Vacuum pressure is typically maintained around -0.08 to -0.095 MPa to lower dehydration temperature.
- Frying temperature is controlled between 85–95°C to reduce sugar burning and preserve fruit aroma.
- Moisture is removed gradually to avoid hard outer layer with sticky internal texture.
Sugar Crystallization Control
- Frying curve is adjusted to slow sugar concentration on slice surface during dehydration.
- Cooling airflow is controlled after frying to prevent sticky sugar condensation.
- Overheating is avoided because concentrated date sugar darkens quickly under high temperature.
Customization Options
- Thin or thick slice formats
- Soft-crisp or dense-crisp texture adjustment
- Natural flavor or light seasoning options
- Retail pouch and bulk packaging formats
- Nitrogen flushing for export shelf stability
- OEM private label packaging support
Quality Control
- Raw red dates are selected within 18–24° Brix to reduce uneven sugar caramelization during frying.
- Slice thickness is controlled at approximately 4–8 mm for stable dehydration and texture consistency.
- Vacuum frying is typically controlled at 85–95°C and -0.08 to -0.095 MPa to prevent burnt surface and sticky center.
- Final moisture is controlled around 2–4% to maintain dense crisp texture during storage.
- Frying oil is continuously filtered to remove burnt sugar residue and maintain stable product color.
- All finished products pass metal detection before final packaging.
FAQ
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