Vacuum fried pumpkin chips processed under low-temperature vacuum frying to control natural sugar caramelization, soft starch structure, and deep orange color stability for snack manufacturing and retail applications.
Product Specifications
|
Product Name |
Vacuum Fried Pumpkin chips |
|
Ingredients |
Pumpkin,Vegetable oil,Maltose |
|
Specification |
Thickness: 5-6mm |
|
Certificate |
ISO 22002,HACCP,KOSHER,BRC,HALAL |
|
Shelf life |
12 months |
|
Edible method |
Ready to eat |
|
Season |
July-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. |
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
- Pumpkins are tested for natural sugar level (Brix value) because higher sugar increases browning speed during frying.
- Only fully mature pumpkins with stable orange flesh are selected to ensure consistent color after frying.
- Fibrous or watery pumpkins are removed because they cause uneven texture and weak crispness.
Cutting Control
- Slicing is done with fixed blade spacing to keep uniform thickness for stable heat transfer.
- Pumpkin is cut immediately after peeling to reduce oxidation and color loss before frying.
- Irregular or broken slices are manually removed before entering frying stage.
Vacuum Frying Process
- Pumpkin is fried in a vacuum chamber where pressure is lowered so water evaporates at lower temperature, preventing sugar from burning.
- Temperature is raised in stages to slowly remove internal moisture and form structure without collapsing soft starch.
- Vacuum pressure is adjusted during frying to control how fast steam escapes from soft pumpkin tissue.
Packaging Protection
- Moisture-proof laminated film is used because pumpkin chips easily absorb humidity and soften.
- Nitrogen is injected before sealing to replace oxygen inside packaging.
- Carton structure is reinforced to reduce breakage during transport.
FAQ
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