IQF Frozen French Fries

Harvesting at the Peak of Freshness:We harvested the Potato at their peak of freshness. This is a crucial step, as the quality of the vegetables at the time of harvest directly impacts their taste and nutritional value once frozen.

Peeling and Cleaning:Once harvested, They are then peeled with a peeling machine to guarantee a clean peel free of influence on next operations. After peeling, the Potato are thoroughly cleaned to eliminate dirt, bacteria, and any unwanted contaminants.

Shapes and Cutting: the peeled potatoes are sliced into desired size and shape strips by using a cutting machine,

Rinsing and Soaking:To eliminate surface starch, the cut fries soak in cold water for a duration. Then they are cleaned.

Blanching：The cleaned fries are blanched in hot water under time and temperature control based on the cut thickness and variety of the potato. Blanching keeps the fries crispy on the outside and mushy on the inside during freezing and later frying.

Draining and Cooling:the blanched fries need cool fast to room temperature. They are then drained to eliminate extra surface moisture, therefore getting them ready for the next fried stage

Fried cooking:Half fried in a fryer, fries are partially fried before freezing to enhance their final texture. This process ensures that they retain minimal moisture, leading to a crispier finish when cooked later by the consumer.

IQF Freezing:After frying, the fries should cool down before being frozen. Quick freezing helps lock in flavor, texture, and prevents the formation of large ice crystals, which can ruin the quality of the fries.

Packaging:Once frozen, the vegetables are ready for packaging. They are carefully measured and sealed in airtight packaging, protecting them from freezer burn and preserving their quality.