Introducing of vacuum frying technology
Using this technology can produce a range of products, such as: natural fruit and vegetable chips, convenient cooked food, meat, seafood, cakes, nuts and herbs. Therefore, this technology is called "Frying Technology Revolution".
Vacuum fried Product Features
Maintain the original color, flavor and nutrition of fruits and vegetables.
Crispy and fat-free, it is a favorite food for young and old people.
High fiber, multivitamin.
Good structure with rapid fluid replacement.
Free preservatives, artificial colors and fragrances.
Convenient food and long shelf life (twelve months).
What kinds Raw material can be vacuum fried?
Most fruits and vegetables that produce crispy potato chips are easy to obtain and have attractive colors, special flavors, more nutrition and low cost, which is the first choice for most. Especially raw materials that cannot be processed by traditional frying methods, such as pineapple, strawberry, cucumber, etc. The commonly used raw materials are as follows:
Fruit: jackfruit, apple, pear, persimmon, banana, pineapple, peach, mango, strawberry, kiwi, star fruit (star fruit), cantaloupe, etc.
Vegetables: onion, carrot, sweet potato, potato, pumpkin, okra, bitter gourd, taro, lotus root, kidney bean, mushroom, cucumber, etc.
Nuts: peanuts, almonds, peas, walnuts, cashews, etc.
Aquatic products: fish, shrimp, shellfish, etc.
Others: soy products, meat, Chinese herbal medicine, etc.
