A process of making banana chips utilizing natural acid pretreatment and multi-stage frying

Abstract

The present utility model discloses an improved process for manufacturing banana chips, encompassing a specific sequence of peeling, mechanical slicing, and a dual-stage frying method characterized by an intervening pineapple vinegar acid treatment and a sugar honey infusion stage. The core technical novelty resides in the sequential configuration of natural acid pre-treatment and post-dehydration infusion followed by a secondary, lower-temperature, which stabilizes the fruit structure and enhances flavor without synthetic additives. This process directly addresses the technical problems of high oil absorption, enzymatic browning, and uneven texture common in single-stage deep frying by utilizing controlled chemical stabilization and staged moisture removal. The resulting product exhibits superior crispness, natural sweetness, and extended shelf life, demonstrating clear industrial applicability for both small-scale food enterprises and large-scale, export oriented snack manufacturing