Two ways to make crispy dried fruits and vegetables
Vacuum frying technology, in the vacuum environment during production, the boiling point of the oil is reduced to below 100°C. Compared with ordinary fried fruit and vegetable slices, it is not easy to burn, the color is better preserved, and it can also be used to a large extent. Avoids the problem of various fat-polymerizing toxic substances produced during ordinary frying.
2. Freeze-drying technology, the full name is vacuum freeze-drying technology. The fresh fruits and vegetables are immediately frozen after picking, and the temperature is as low as -40°C. The ice-like ingredients are dehydrated through the food freeze dryer through vacuum dehydration technology, and the solid water is directly sublimated into a gaseous state without passing through the liquid state. This will not damage the original The organizational structure can retain the color, aroma, taste and shape of the product, and more than 95% of the nutritional content can be retained. Freeze-dried fruit has a dehydration rate of over 95% without any preservatives.
