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Fruit And Vegetable Brittle Production Process Is More Complicated
Jul 19, 2018

The production process of fruit and vegetable brittle is more complicated. From raw materials to production processes, processes, inspections are very strict. There are generally the following steps.

First, the choice of raw materials

Because the amount of vegetables and fruits required by fruit and vegetable brittle processing enterprises is relatively large, and the growth of raw materials has seasonal characteristics, perishable, and high transportation costs. Most fruit and vegetable crisp processing enterprises choose places with large-scale vegetable and fruit planting bases. Especially in Shandong, Shanxi, Zhejiang and other places are concentrated, especially Shandong Shouguang as a vegetable town, with good raw materials to produce the best products.

Second, acceptance sorting

With good planting bases, the products produced by each planting base have good and bad points, and the raw materials that are damaged or rotted during storage and transportation must be sorted one by one. Otherwise, the whole product will be produced because of a little smell. Defective.

Third, killing preheating - VF dehydration

After rough processing, the raw materials enter the pre-treatment workshop for finishing, and then enter the loading workshop. In the process of loading the cage, it should be noted that the loading amount of each cage should be the same. The cage containing the material is placed in a kettle for dehydration. At this point, it should be noted that the material dehydration time, equipment vacuum and temperature should meet the material processing technology requirements. The general material dehydration time is 25 minutes, and the dehydration temperature should be controlled above the oil and water double boiling point of 84 °C. After the dehydration process is completed, the machine is deoiled, and after the emptying is taken out, the finished product is pushed into the packaging and sorting workshop for sorting and packaging. At this point, it should be noted that the time when the material is exposed to the air should be as short as possible. Generally, the package is packed in large packages before small packaging. There should be corresponding cooling and dehumidification measures in the packaging room, the relative humidity is generally 40% to 60%, and the temperature is 22 °C ± 4 °C.

Fourth, sorting packaging.

In order to achieve the nutrition of vegetables and fruits, according to the scientific ratio of vegetables and fruits to form assorted fruit and vegetable crisp, the general weight is 115 assorted packaging, 245g assorted packaging.

In addition, in order to meet the shortage of vegetables and fruits in the single package, single items such as: carrot, onion, celery