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- Add:NO.30 QUTANGXIA ROAD,SHINAN DISTRICT,QINGDAO CITY,SHANDONG PROVINCE,CHINA
Type | Potato |
Place Of Origin | China |
Storage Condition | Below -18°Temperature |
Shelf Life | 2 Years |
Supply Period | All the Year Round |
Grade | Choice Grade |
Certification | HACCP/BRC/FDA |
Type | Potato |
Place Of Origin | China |
Storage Condition | Below -18°Temperature |
Shelf Life | 2 Years |
Supply Period | All the Year Round |
Grade | Choice Grade |
Certification | HACCP/BRC/FDA |
Our IQF Frozen French Fries are produced from fresh Potato which have been Peeled, cut,washed, blanched, cooled,half-fried and individually quick frozen. This is an pure natural product, containing no additives or preservatives. The color and natural flavor of the French Fries are maintained by proper processing and packaging.We are the reliable supplier in china. We provide high-grade IQF Frozen French Fry Strips in the market at the most affordable rates.
Specification | Strips,7*7mm,9*9mm |
Ingredients | None |
Material | 100% fresh Potato |
Brand Name | LC Green Foods or OEM |
Trading conditions | EXW / FOB / CFR / CIF |
Payments Terms | T/T , L/C |
Standard&Certificate | All Products meet requirement of HACCP / FDA/ ISO/ HALAL/KOSHER |
MOQ | 20’RF or mixed with other products |
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.
Our company philosophy is QUALITY IS EVERYTHING.
Safe and Good quality is the most important for our clients as well as ourselves. So we keep our eyes on the food safety and the quality control. We take the following actions to confirm our clients can receive the safety and qualified cargo:
Production:
Storage:
Tracing system:
FOR FOOD SAFETY AND QUALITY, COOK TO A TEMPERATURE OF 165’F. TO SERVE COLD, PREPARE VEGETABLES AS STATED BELOW, THEN COOL AS RAPIDLY AS POSSIBLE TO REFRIGERATED TEMPERATURE.