Vacuum frying technology

Vacuum frying technology

INTRODUCE VACUUM FRYING

Using this technology can produce series of products, for example: The Natural Fruit & Vegetable Crispy Chip, convenient cooked food, meat, marine products, cake, nuts and medicinal herbs. Therefore this technology is named  a frying technology revolution

PRODUCT CHARACTERISTICS

Maintaining the original color, flavor and nutrition of fruits & vegetables.

Crispness, no grease, is the favorite food of the young and old.

High fiber, multifold vitamins.

Having a good structure for quick rehydration.

Free preservatives, artificial color and flavour.

Convenient food, long shelf life (twelve months).

RAW MATERIALS

Most of fruit and veg which are very easy to be obtained and have attractive color, special flavor, more nutrition and low cost are much preferred to produce the crisp chips. Especially raw materials which can’t be processed by traditional frying method, as pineapple, strawberry, cucumber etc. Raw materials used in common are as followed:

Fruits: Jact fruit, Apple, Pear, Persimmon, Banana, Pineapple, Peach, Mango, Strawberry, Chinese gooseberry, Carambola (star fruit), Muskmelon etc.

Vegetables: Onion, Carrot, Sweet potato, Potato, Pumpkin, Okra, Balsam pear, Taro, Lotus root, Kidney bean, Mushroom, Cucumber, etc.

Nuts: Peanut, Almond, Pea, Walnut, cashew nut etc.

Aquatic products: Fish, Shrimp, Shellfish, etc.

Others: Bean Product, meat, Chinese herbal medicine, etc.

Data sheet

ADDITIONAL & PACKING MATERIALS

Additional materials

Frying oil, Palm oil, Refined vegetable oil.

Assistant:   Sugar, Maltose, Salt, Natural flavoring, etc.

Packing materials: High density, multi-layered metallized plastic bags for food, aluminum foil or iron, aluminum and paper easy-pulling pot.

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Robert Du

Zhucheng WANXIN Machiery Co,.Ltd

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