Vacuum fried sweet potato strips processed under low-temperature frying technology to maintain dense strip structure, controlled sweetness, and stable crunch performance for retail snack and foodservice applications.

Product Specifications

Product Name	Vacuum Fried Sweet Potato strips
Ingredients	Lotus root,Vegetable oil,Maltose
Specification	Strip： Thickness: 1010mm Length: Above 20MM Dice: 1010mm
Certificate	ISO 22002,HACCP,KOSHER,BRC,HALAL
Shelf life	12 months
Edible method	Ready to eat
Season	August-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)

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Strip Structure Control

Sweet potato strips require different frying control than thin chips because of higher internal moisture and thicker cut size.

Multi-Stage Vacuum Dehydration

Gradual moisture removal helps reduce hard-center formation in thick strips.

Thickness Standardization

Uniform cutting improves frying consistency and reduces uneven texture between strips.

Core Temperature Control

Frying temperature is controlled to prevent under-dried centers and burnt outer edges.

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OEM Capability

Strip length and thickness
Light seasoning systems
Retail bag design
Bulk packaging formats
Mixed vegetable snack blends

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Quality Control

Sweet potatoes are size-graded to ensure consistent strip cutting and uniform frying results.
Raw material sugar levels are controlled to reduce excessive browning during vacuum frying.
Strip thickness is calibrated during cutting to avoid hard centers and uneven dehydration.
Frying temperature is continuously monitored to maintain stable moisture and prevent burnt edges.
Oil is filtered during production to remove burnt starch particles and keep frying oil clean.
Finished products pass metal detection before packaging to ensure food safety compliance.

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