The market is flooded with fruit and vegetable crisps, but most suffer from the common problems of being greasy, losing nutrients, and becoming hard after high-temperature frying. Vacuum-deep frying, however, overcomes these traditional drawbacks with advanced food processing technology, preserving the natural nutrients and flavors of fruits and vegetables to the greatest extent possible. This results in low-fat, crispy, and refreshingly sweet fruit and vegetable crisps, making them a top choice for light snacks. Below, we’ll guide you through the complete and meticulous process of vacuum-deep frying fruits and vegetables.

Good products begin with good ingredients. The first step in the process is careful selection and pre-treatment. We select fresh fruits and vegetables that are moderately ripe, with thick flesh, and free from rot and pests, including strawberries, yellow peaches, shiitake mushrooms, okra, potatoes, and other ingredients. After manually selecting and removing substandard fruit, the vegetables are repeatedly washed with clean water to remove surface mud, impurities, and residual stains. Then, based on the characteristics of the ingredients, they are peeled, pitted, and trimmed before being uniformly sliced ​​into thin slices of 2-4 mm. Evenly sliced ​​pieces are crucial for even heating and a crisp texture.

The core pre-treatment step is color preservation and enzyme inactivation, solving the problem of oxidative browning in fruits and vegetables. Fresh fruits and vegetables are highly susceptible to oxidation and blackening after being cut and exposed to air. We use a gentle water bath blanching and a weak acid color-preserving process, using low temperatures to deactivate the oxidative enzymes inside the fruits and vegetables, effectively locking in their original color. This avoids the loss of vitamins and dietary fiber caused by high-temperature boiling, maximizing the preservation of the fruits’ and vegetables’ natural nutrients and fresh aroma, resulting in a bright color and authentic flavor in the finished product.

The core process is vacuum low-temperature frying, which is also the key difference from traditional frying. Traditional atmospheric frying reaches temperatures as high as 160-200℃. High temperatures can destroy nutrients, produce harmful substances, and cause the ingredients to absorb large amounts of oil. Vacuum frying equipment creates a low-pressure vacuum environment by extracting air from the container, precisely controlling the frying temperature within the low-temperature range of 80-100℃. Under this low-pressure environment, the internal moisture of the food rapidly vaporizes and escapes, resulting in complete low-temperature dehydration and freshness preservation. This not only prevents high-temperature carbonization and nutrient loss but also allows fruits and vegetables to develop a loose, porous, and crispy structure, resulting in a light and delicate texture without any hard residue.

After frying, the food enters a vacuum centrifugal degreasing stage. Utilizing centrifugal degreasing technology, excess oil is quickly separated from the surface of the food under constant temperature and low pressure. Compared to traditional oil-draining methods, this process is more thorough, significantly reducing the oil content of crispy fruits and vegetables, achieving a lighter, less greasy texture, and catering to the dietary needs of those on a weight-loss or health-conscious lifestyle.

Finally, the food undergoes seasoning, cooling, and aseptic packaging. A minimalist seasoning formula is used based on the characteristics of the ingredients, with light salt and sugar seasoning that does not mask the natural flavor of the fruits and vegetables, preserving their original sweetness. Then, rapid cooling with cold air sets the shape, preventing softening and moisture absorption. Finally, it is sealed and packaged in a sterile workshop to isolate it from air and moisture, locking in its crisp texture and fresh flavor, allowing for long-term preservation without preservatives.

From fresh fruits and vegetables to crispy fruit crisps, every process adheres to the core principles of low temperature, freshness preservation, and low fat. Vacuum frying technology uses technology to retain the natural flavor, ensuring that each fruit and vegetable crisp is crispy and residue-free, low in oil, healthy, and nutritious, unlocking the pure deliciousness of light snacks.

Written by ليلى دينغ

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