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Potato Strip
  • Fresh Frozen Potato Strips
  • Fresh Frozen Potato Strips
  • Fresh Frozen Potato Strips
Fresh Frozen Potato Strips
Item Code: GT1037
Port: Xiamen, Qingdao
Payment: L/C, D/P
Color: White
Lead Time: 2-3 weeks from order confirmation
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Product Details

Fresh Frozen Potato Strips


 Process Method  IQF, Grade A
 Specification  Strips: Dia=6-8mm/7-9mm/9-10mm, Length=6-13cm
 Brand  Greentree or OEM
 Crop Season  May-Jun, Nov-Dec
 Package  1*10kgs or as per request
 Shelf Life  2 years
 Certificates  HACCP, ISO, BRC, KOSHER, Non-GMO etc.
 Exported Market  EU, USA., East Asia etc


Frozen Potato Strips are prepared from clean and fresh potatotes, by washing, cleaning, sorting, slicing, blanching, and are freezing in accordance with good manufacturing procedure (GMP) and HACCP, ISO, HALAL, BRC system, packaging and storage under conditions of stringent hygiene.


IQF Potato Strips, which are well trimmed, sliced into approximate strip shape units, length from 6 cm to 13 cm, possess the characteristic odor and flavour of potato, evenly formed, possess a good yellow color,  that is practically free of  defects, damaged or rotten, without foreign substance.

Fresh Potato Nutrition Value

Fresh Carrot Nutrition Facts

Potatoes are a very popular food source. The potato belongs to the Solanaceae or nightshade family whose other members include tomatoeseggplantspeppers, and tomatillos. Potatoes as a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid.

1) Potassium: Potatoes benefit your health because they offer a rich source of potassium. Potassium nourishes your nerves and muscles to allow for muscle contraction, and also helps maintain your body's fluid balance. Consuming potassium also helps lower your blood pressure and reduces your body's sensitivity to salt, so potassium-rich foods may particularly benefit those suffering from high blood pressure.

2) Vitamin B6: Consuming mashed potatoes also boosts your vitamin B6, or pyridoxine, intake. Vitamin B-6 helps support your metabolism -- it activates more than 100 enzymes, including proteins involved in metabolizing proteins, fats and carbohydrates. It also regulates your immune system to help keep you healthy and helps you produce neurotransmitters -- a family of chemicals your nervous system needs to function. 

3) Dietary Fiber and Carbohydrates: Each cup contains 37 grams of carbohydrates, including 3.2 grams of dietary fiber. These carbohydrates will give you the energy to give you one day, and dietary fiber helps to fight constipation and help you feel full after meals. 

How to Select and Store

Potatoes should be firm, well shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot. In addition, they should not be sprouting or have green coloration since this indicates that they may contain the toxic alkaloid solanine that has been found to not only impart an undesirable taste, but can also cause a host of different health conditions such as circulatory and respiratory depression, headaches and diarrhea. The ideal way to store potatoes is in a dark, dry place between 45F to 50F (between 7-10C) as higher temperatures, even room temperature, will cause the potatoes to sprout and dehydrate prematurely. Potatoes should not be stored in the refrigerator, as their starch content will turn to sugar giving them an undesirable taste.

How to Use Potatoes

Potato can be easily enhanced with a variety of toppings or spices to create a custom flavor. Potatoes are also a highly versatile ingredient for any kitchen and a convenient choice to create salads, soups, main dishes, and even baked goods full of flavor and creativity.


All year around 

Stored and Transport

Best Before : 2 years

Cleanly stored and transported at or under temperature of -18℃. Consume immediately once defrosted.

Microbilogical Standard

Total Plate Count(TPC)          <100000cfu/g                            E.coli                                   Negative                          Coliform                               <100cfu/g                                  Yeast                                  <200cfu/g                        Mould                               <100cfu/g                              Staphylococcus aureus         Negative                       Salmonella                            Absent/25g                                Listeria                                 Absent/25g

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