How long is the shelf life of banana chips

The shelf life of banana chips is usually about one year, but they are also sold in bulk outside. The bulk banana chips you buy naturally cannot be stored for too long, so try not to leave them for too long, and make sure to seal them well after opening.

1. The shelf life of bagged products is 12 months. It is best not to keep the bulk products bought outside for too long. Half a year will be enough. For the sake of your own health, try not to eat food that has been stored for too long. If you don't finish eating after opening, be sure to seal it well.

2. Banana chips generally refer to dried bananas, which are peeled bananas and cut into slices. They are dry goods that are easy to store and eat. Banana chips are a popular snack. Dried bananas are mainly made from Nalong banana, the main banana variety cultivated in Guangxi, and are made using hot air drying method. Bananas are sweet and cold in nature, but are not suitable for people with spleen deficiency and diarrhea. After being made into banana chips, the coldness is reduced and most people can eat them.

3. Banana chips contain a lot of protein and minerals. Regular consumption can help maintain the sodium-potassium balance in the body, promote diuresis, reduce swelling and regulate blood pressure. Replenish energy: Banana chips are rich in carbohydrates and can provide energy to the human body after consumption. Weight loss: Banana chips contain a lot of dietary fiber, which can easily make you feel full after eating. It can promote gastrointestinal motility and promote metabolism.

4. How to make banana chips

.Raw material selection: Choose bananas that are edible and ripe (i.e. when the peel is yellow, the flesh is soft, and has a strong sweet and aromatic flavor).

Peeling: Manual peeling.

.Cut: Cut the flesh in half lengthwise. Small bananas do not need to be cut.

.Sulfur fumigation: Fumigate with sulfur in a closed sulfur fumigation room for 20 to 30 minutes, using 2 kg of sulfur for every 100 kg of raw materials.

Baking: Use hot air drying at 65-70℃ for 18-20 hours to make the moisture content of the finished product reach 16-17%.

Softening: Leave the finished product covered at room temperature for 24 hours.

.Packing: Sealed in polyethylene film bag.

Storage: Store at room temperature for more than half a year to keep the color, aroma and taste unchanged.