Vacuum fried carrot chips processed under low-temperature frying technology to maintain beta-carotene stability, controlled sugar caramelization, and firm slice texture for snack brands and industrial food applications.
Product Specifications
|
Product Name |
Vacuum Fried Carrot chips |
|
Ingredients |
Carrot,Vegetable oil,Maltose |
|
Specification |
Sliced shape |
|
Certificate |
ISO 22002,HACCP,KOSHER,BRC,HALAL |
|
Shelf life |
12 months |
|
Edible method |
Ready to eat |
|
Season |
January-March |
|
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) |
Sugar-Carotene Balance Control
Carrots contain both natural sugars and carotenoids, requiring dual control during frying.
- Vacuum frying reduces rapid sugar caramelization
- Low temperature helps protect beta-carotene from oxidation
- Balanced heat curve prevents overly dark orange coloration
Color Protection
- Immediately after frying, chips are transferred into low-oxygen cooling area to slow carotene oxidation.
- Exposure time in open air is minimized before packaging.
- Packaging uses oxygen-blocking film so color does not fade during storage.
Oil Control
- After frying, chips go through centrifugal spinning equipment that removes surface oil using high-speed rotation.
- Frying oil is continuously filtered to remove burnt sugar particles that would darken new batches.
- Vacuum pressure is adjusted so oil does not deeply penetrate carrot tissue.
Quality Control
- Sugar level is checked before production using digital refractometer (Brix test).
- Slice thickness is measured randomly during production to ensure cutting stability.
- Frying temperature and vacuum pressure are recorded in real time for each batch.
- Moisture content is tested after frying to ensure chips are fully stable before packaging.
- Metal detector scans final product before shipment to remove any foreign particles.
FAQ
Hot Tags: vacuum fried carrot chips, China, manufacturers, factory, wholesale, price
