(I) Process flow
    Raw material selection → washing → peeling → slicing → frying → deoiling → flavoring → packaging → finished product
    (Two) operation points
    (1) Raw material selection: Choose bananas with denser tissues. Require bananas to be fresh, preferably eight ripe. Before processing, remove the rotten, mildewed and worm-stained parts of the raw materials.
    (2) Cleaning: The purpose is mainly to remove dust, sediment, etc. from the banana surface. Generally, it can be washed directly with clean water. For materials with severe surface contamination, it should be immersed in a 0.5% hydrochloric acid solution for several minutes, and then rinsed with clean water.
    (3) Peeling: Peeling by hand.
    (4) Slicing: Use a microtome to cut into 2 to 4 mm thick slices. The thickness of the slices should be uniform. Otherwise, during the process of frying and dehydration, the dehydration state of the thick slices and slices will cause a large difference in taste.
    (5) Deep-fried: Put the sliced ​​banana slices into a deep-fried basket made of a metal net or made of metal baskets. The height of the raw materials should not exceed 50 mm, and then put the deep-fried basket into vacuum oil. In a fryer, seal. When evacuating to 60 kPa, the refined vegetable oil that has been preheated to 100-120 ° C is put into a deep fryer to be in contact with the raw materials to evaporate moisture. In this process, continue to maintain a certain degree of vacuum and gradually heat, so that the temperature in the fryer is maintained at 75-85 ° C, until the end of frying. The oil temperature during the frying process must be well controlled, the oil temperature is low, the viscosity of the frying oil is high, the time required for frying and dehydration is long, and the activity of the oxidase cannot be completely inactivated. The finished product is prone to browning; the oil temperature is too high Excessive foam can form and break and deform banana slices. The frying time is usually controlled at 15-20 minutes. When it is observed that most of the foam on the raw chips has disappeared, the frying can be ended. At this time, the oil in the fryer is first pumped into the oil storage tank, and then the vacuum is broken, and the frying basket is taken out.
    (6) Degreasing: The fried banana crisps contain about 80% oil, and excess oil must be removed. The centrifugal deoiling method is usually used to put the fried banana slices into a centrifugal spin dryer and degrease for 10 minutes at a speed of 1000 to 1500 rpm. When degreasing, the speed should not be too high, otherwise the banana chips will stick and deform; but the speed should not be too low, otherwise the degreasing effect will be affected.
    (7) Flavor: Banana slices are adjusted to salty sweetness. The flavor can be mixed. In a slow mixer, the banana chips and the prepared solid seasoning are mixed with each other to give the product a flavor. If conditions are met, it is best to spray seasoning on the product surface.
    ( Packaging: The fried banana crisps have a very low water content, and it is easy to absorb moisture from the outside. It will lose its unique crunchy texture after absorbing moisture. The flavored products should be packed as soon as possible. It is mostly packed with opaque and air-proof aluminum foil composite bags with a certain strength to prevent the product from being broken, hygroscopic and rancidity caused by the oil contained in it during transportation and sales, which affects the product quality.

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