Verified Company
Weifang Phosphor Trading Co., Ltd.
Click to enlarge
Vacuum fried vegetables chips mushroom chips(Healthy Snack)
1: Green healthy snack
2: High nutrition,low calorie
3: Crispy taste
Quick Details
Style: | Dried, Snack | Shape: | Sliced | Drying Process: | VF |
Preservation Process: | Refined Palm Oil | Cultivation Type: | Organic | Packaging: | Bulk |
Brand Name: | Lupai | Certification: | HACCP, ISO, QS | Shelf Life: | 12 Months |
Place of Origin: | Shandong, China |
Packaging & Delivery
Packaging Detail: | In aluminum foil bag with nitrogen or as per customers’ demand |
Delivery Detail: | Within 25 days after received the deposit |
Specifications
Vacuum fried fruit chips made from 100% fresh, organic and natural China fruit. No additives, preservatives, or added sugar.
- CRISPY & CRUNCHY
- 2% OIL CONTENT
- 0.3% MOISTURE
- 100% ORGANIC
- NO ADDITIVES
- NO CHEMICALS
- NO ADDED SUGAR
- NO PRESERVATIVES
- 12 MONTHS SHELF LIFE
Vacuum frying (VF)
Vacuum frying is a simple, yet effective food-frying technology where fruit, vegetables, fish and meat are deep fried in a vacuum tank. Basically the process is the same as with normal deep frying – the main difference is the frying temperature. Whereas normal deep frying requires high temperature (between 160-200°C), frying in vacuum can be done at low temperature (between 80-100 °C). This reduces the uptake of oil and maintains the raw material’s original color, consistency, nutrients and flavor, all without any additives or preservatives.
Vacuum frying also reduces the formation and presence of carcinogen acrylamide, a chemical compound found in certain foods that can cause cancer. Atmospheric deep frying does not reduce the presence of this compound; it actually increases the chance of acrylamide formation.
After the vacuum frying, processed raw material goes into a centrifuge to expel any excess oil, lowering the oil content to less than 15%, compared to 30% when using normal deep frying. With the rapid removal of water and moisture during vacuum frying, the final product contains less than 1% moisture, making it both crunchy and crispy even with low oil content.