Buy 1 Take 4! 【Buy 1 Take 2】 40g 10 in 1 Mixed Fruit and Vegetables Crisps Healthy Snacks

Main component Vegetables: Common ones include carrots, sweet potatoes, taros, Onions, green beans, celery, purple sweet potatoes, mushrooms, etc. These vegetables are rich in nutrients such as vitamins, minerals and dietary fiber. Fruits such as apples, yellow peaches, bananas, strawberries, and jackfruits provide rich fructose, vitamins, and fruit acids for fruit and vegetable crisps. Manufacturing process Raw material selection: Most fruit and vegetable crisp processing enterprises choose to build factories near large-scale vegetable and fruit planting bases to ensure the freshness and supply of raw materials, and reduce transportation costs and losses. Acceptance and sorting: Strictly screen the purchased vegetables and fruits, eliminating damaged, rotten and low-quality raw materials to ensure that only high-quality raw materials enter the production process. Preheating after blanching - VF dehydration: After rough and fine processing, the raw materials are placed in cages and put into the pot for dehydration. The dehydration time is generally 25 minutes, and the dehydration temperature is controlled above the double boiling point of oil and water, 84. After dehydration is completed, oil removal is carried out in the machine. Sorting and packaging: After dehydration, the fruit and vegetable crisps are sorted to remove those with poor shapes or defects. Then, they are packaged according to different specifications and packaging requirements. The packaging room should have refrigeration and dehumidification measures, with a relative humidity of generally 40%-60% and a temperature of 22±4.