The apple chip is evaporated in a vacuum state to evaporate the water in the apple to obtain a finished product having a water content of about 5%. It is non-pigmented, preservative-free, and rich in fiber. It is a natural snack food. The processing of apple chips includes 8 steps of cleaning, slicing, color protection, greening, sugaring, frying, deoiling and bagging. 1. Raw material cleaning Using a mixture of 1% sodium hydroxide and 0.1% to 0.2% detergent, soak the apple for 10 minutes at 40 ° C. After removing the apple, wash off the detergent on the peel with water. 2. Slice and remove the diseased and rotted parts of the apple, remove the flower buds and fruit stalks, and slice them with a microtome. The thickness is about 5 mm, and the thickness should be uniform. 3. Color protection Weigh 400 grams of salt, 40 grams of citric acid, dissolved in 40 kilograms of water, note that citric acid and water should be fully dissolved, and timely immerse the apple slices in this color protection solution. 4. In the green pot, add 4 to 5 times the weight of the fruit, add the apple slices after boiling, for 2 to 6 minutes. 5. Dip the sugar to prepare a 60% sugar syrup, take out 20 kg of syrup diluted to 30% sugar, and immerse the green apple slices. Since the sugar content of the syrup is reduced every time the apple slices are immersed, the high-concentration syrup must be added and mixed evenly after each dipping, so that the sugar syrup of the dip apple slices is always kept at 30%. The apple slices are removed from the syrup and drained to be fried. 6. Vacuum frying is filled with oil in the fryer. When the temperature of the heated oil rises to 100 °C, the frying basket containing the apple slices is placed in the frying equipment, the material door is closed, and the vacuum pump and cooling water are started. Heating device. When the vacuum pump reaches -0.095 MPa, the frying basket is placed in the oil and fried until the oil level is stable. The fry basket was then lifted from the oil and pumped down for 2 minutes. Finally, close the valve, stop the vacuum pump, tear the vacuum, take the fry basket and put it into the deoiler. 7. De-oiling starts the centrifugal deoiler and vacuum pump, evacuates to -0.09 MPa, and deoils for 3 minutes. 8. Bag the apple chips on the console, open the apple pieces that are stuck together, and pick out the fried and spotted apple slices. When the apple slices are cooled to room temperature, they are weighed, bagged (either sealed with a heat sealer or vacuum), and then packaged for sale.
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