Why blanching process is necessary in frozen french fries process?
Why Blanching Process is Necessary in Frozen French Fries Process?
Post Time: 10 November 2017
This destroys enzyme activity and removes excess sugars. The starch in potato slowly turns to sugar during storage, so the blancher helps maintain a constant sugar level at all times to ensure the fries have a consistent texture and colour.
The excellence every step, including pre-sales technical communication, manufacturing in according to standard or customized design as well as complete assembly and test before delivery, ensures the maximization of our customers' profits.
A practical carrot chips vacuum frying for a domestic customer was done on 27 June, 2019 in our workshop.
After peeling and slicing, the fresh carrot chips are processed in an instant quick freeze cabinet, at a freeze temperature of -30℃ and freeze time of 30min.
The vacuum frying is carried out @-0.097Mpa, 95℃ and 30 minutes.
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A spiral quick freezer is in production schedule now.
It will be application in shrimp individual quick freezing with a capacity of 1000 kg/hr.
We are sure that this individual quick freezer will be benefit to our honest customer soon.
Foods that benefit from vacuum packaging can keep the product fresh for a longer period, and win the attention of consumers due to the more visually appealing packaging.
Last week, our stretch film Thermoforming Vacuum Packaging Machine for smoking meat packaging was successfully put into operation. The work cycle speed is fast that results a high efficiency and achieve the lowest unit... Read More
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