(I) Product Features This product is translucent pale yellow, full form, fruit rich flavor, crispy and sweet, nutritious. (II) Main raw materials Fresh bananas, sodium sulfite, calcium chloride, sodium carboxymethyl cellulose. (III) Process flow Raw materials → selection → peeled → slice → color protection → hardening → first air drying → first time hanging white clothes → second air drying → second time hanging white clothes → third air drying → oil processing → finished product → selection grade → packaging (4) Operational points (1) Ingredients: Picked skin has turned yellow, the flesh has become soft, ripe bananas with a rich fruity flavor, remove bananas that have been bitten, burst, mechanically damaged, and have matured too much. (2) Peeling: Manually remove the banana peel and use a stainless steel knife to carefully remove the skin that has not been peeled off on the flesh. (3) Slice: Cut the peeled banana into 2 to 3 mm thick discs. Never use ordinary iron knife slices. (4) Color protection: The cut pieces are rapidly placed in 2% to 3% of sodium sulfite aqueous solution, soaked for 7 to 10 minutes, and gently stirred by hand to separate the sticked banana pieces. (5) Hardening: Immediately put the color-protected banana chips into 1% to 1.5% calcium chloride aqueous solution, soak for 2 to 4 minutes, and gently stir by hand. (6) Air-dried for the first time: The hardened wet banana chips were air-dried under a dry air at 30 to 40°C for 2 to 3 hours to remove a large amount of moisture. (7) For the first time, hang white clothes: Place the dried banana chips in dry sodium carboxymethyl cellulose to adhere a layer to the surface to extract the moisture inside the pulp. (8) Air-dried for the second time: The banana chips with sodium carboxymethyl cellulose suspended on the surface were placed again in a dry air at 30-40°C and air-dried for 1 to 2 hours. (9) Hanging the second coat: Place the banana chips again in dry sodium carboxymethyl cellulose. (10) The third air-dried: The banana chips on the second white coat were dried in a dry air at 30-40°C to dry semi-finished products, which took 1 to 2 hours. (11) Oil simmering: Place the dried semi-finished banana chips into light-colored edible vegetable oils with oil temperatures of 70-80°C. Dip oil for 2 to 3 minutes and quickly remove the banana chips to obtain finished products. (12) Finished product selection and classification: pick out the products with inconsistent color and damage, and make another package. (13) Packing: The selected finished products shall be vacuum-sealed and packaged in a sterilization chamber. The plastic bags shall be polyethylene materials with poor air permeability. (14) Storage: After the product is packaged, it should be stored in a dry warehouse. Spice Novelties Co.,Limited , https://www.wholesale-adult-toys.cn