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HUIYILAI
Product Advantage：
Vacuum frying is a method of frying and dehydrating food at low temperatures (80-120℃), which significantly reduces the damage of high temperatures on the nutrients of the food. This innovative process helps preserve the natural flavors, vitamins, and minerals of the ingredients, making it a healthier alternative to traditional frying methods.
One of the key advantages of low temperature vacuum frying is the prevention of excess oil absorption. The oil content of typical fried foods can be as high as 40%-50%, whereas vacuum-fried foods contain only 10%-20% oil. This remarkable reduction in oil content not only makes the final product healthier but also significantly lowers operational costs by minimizing the repeated use of oil.
The result is a crisp, non-greasy texture that retains excellent storability. The vacuum frying process minimizes the oil uptake, making the end product not only healthier but also more appealing to consumers who prefer lower-fat snacks.
In the vacuum state, the water in the intercellular spaces of fruits and vegetables vaporizes and expands rapidly. This expansion effect ensures that the final product remains crisp and delicious while retaining much of the original flavor. The process also enhances rehydration performance, making these vacuum-fried foods an excellent option for both immediate snacking and long-term storage.
Scope Of Application：
The scope of application for vacuum-fried products is diverse, catering to a variety of preferences and uses:
Fruits: Ideal for making crispy and flavorful snacks from apple, kiwi, banana, jackfruit, persimmon, strawberry, grape, peach, and pear.
Vegetables: Suitable for creating tasty and nutritious options from tomato, sweet potato, potato, kidney bean, mushroom, garlic, carrot, green pepper, pumpkin, and onion.
Dried Fruits: Perfect for products like jujube and peanut.
Aquatic Products and Animal Meat: Can be used for making crispy and flavorful snacks such as fish or chicken.
The versatility of vacuum frying makes it an ideal solution for those looking to expand their product line with healthier, lower-fat snacks.
This low temperature vacuum frying technology allows for the creation of delicious, nutrient-rich snacks with minimal oil and maximum flavor. Whether you’re looking to enhance your product range or explore new snack options, this process delivers high-quality, healthier alternatives.
Contact us today to learn more about our vacuum frying solutions and how they can benefit your business. Let’s create a healthier future together!
Shipping&Payment：
Product Advantage：
Vacuum frying is a method of frying and dehydrating food at low temperatures (80-120℃), which significantly reduces the damage of high temperatures on the nutrients of the food. This innovative process helps preserve the natural flavors, vitamins, and minerals of the ingredients, making it a healthier alternative to traditional frying methods.
One of the key advantages of low temperature vacuum frying is the prevention of excess oil absorption. The oil content of typical fried foods can be as high as 40%-50%, whereas vacuum-fried foods contain only 10%-20% oil. This remarkable reduction in oil content not only makes the final product healthier but also significantly lowers operational costs by minimizing the repeated use of oil.
The result is a crisp, non-greasy texture that retains excellent storability. The vacuum frying process minimizes the oil uptake, making the end product not only healthier but also more appealing to consumers who prefer lower-fat snacks.
In the vacuum state, the water in the intercellular spaces of fruits and vegetables vaporizes and expands rapidly. This expansion effect ensures that the final product remains crisp and delicious while retaining much of the original flavor. The process also enhances rehydration performance, making these vacuum-fried foods an excellent option for both immediate snacking and long-term storage.
Scope Of Application：
The scope of application for vacuum-fried products is diverse, catering to a variety of preferences and uses:
Fruits: Ideal for making crispy and flavorful snacks from apple, kiwi, banana, jackfruit, persimmon, strawberry, grape, peach, and pear.
Vegetables: Suitable for creating tasty and nutritious options from tomato, sweet potato, potato, kidney bean, mushroom, garlic, carrot, green pepper, pumpkin, and onion.
Dried Fruits: Perfect for products like jujube and peanut.
Aquatic Products and Animal Meat: Can be used for making crispy and flavorful snacks such as fish or chicken.
The versatility of vacuum frying makes it an ideal solution for those looking to expand their product line with healthier, lower-fat snacks.
This low temperature vacuum frying technology allows for the creation of delicious, nutrient-rich snacks with minimal oil and maximum flavor. Whether you’re looking to enhance your product range or explore new snack options, this process delivers high-quality, healthier alternatives.
Contact us today to learn more about our vacuum frying solutions and how they can benefit your business. Let’s create a healthier future together!
Shipping&Payment：
