This is customized line based on different raw material, processing technic, processing capacity.
To make crispy chips, you can use Pressure difference puffing, vacuum frying, freeze drying and so on.
Low-temperature vacuum frying can prevent the deterioration of the quality of edible oils and fats.
It is not necessary to add other antioxidants, which can improve the repeated utilization rate of oil and reduce the cost. The oil content of fried foods is as high as 40%-50%, and the oil content of vacuum fried foods.
In 10%-15%, fuel saving 30%-40%, the fuel saving effect is remarkable, the food is brittle but not greasy, and the storability is good.Under vacuum, the water in the cell gap of fruit and vegetable is rapidly vaporized, expanded, the gap is enlarged, and the puffing effect is good.
The product is crispy and delicious, and has good rehydration properties.