(Buy 1 Take 4) 12in1 vegetable chips dried fruits and vegetables dried vegetables snack fruits and vegetables chips Dry Fiber

Detailed introduction of 40G fruit and vegetable crisps Product Features Rich in nutrition: It contains a variety of fruits and vegetables, rich in vitamins, minerals, dietary fiber and other nutrients, which can provide the human body with multiple nutrients and has the functions of enhancing immunity, strengthening resistance and promoting intestinal peristalsis. Crispy texture: With a special processing technique, the fruit and vegetable crisps maintain a crispy texture, making them fragrant and delicious when eaten, and adding to the enjoyment of consumption. Non-puffing and non-frying: Generally, vacuum low-temperature oil bath dehydration technology or drying technology is adopted, avoiding the frying and puffing processes of the product, which is relatively healthier. Convenient to carry: With a small packaging size of 40G, it is easy to carry and suitable for consumption in various occasions, such as offices, outdoor activities, and travels. It is a convenient snack choice. Production process Selection: Choose fresh, high-quality fruits and vegetables free from pests and diseases as raw materials to ensure the quality of the products. Cleaning: Clean the selected raw materials to remove surface dirt, pesticide residues and other impurities. Cutting: According to the requirements of the product, cut the washed fruits and vegetables into appropriate shapes and sizes, such as slices, blocks, etc. Dehydration: There are mainly two methods: vacuum low-temperature oil bath dehydration and drying. Vacuum low-temperature oil bath dehydration technology is a technique that, under vacuum conditions, uses a low-temperature oil bath to rapidly evaporate the water in fruits and vegetables, thereby achieving the purpose of dehydration. Drying is the process of removing moisture from fruits and vegetables through hot air or other heating methods. Packaging: The dehydrated fruit and vegetable crisps are packaged, usually by vacuum packaging or sealed packaging, to extend the shelf life and maintain the taste. Raw material selection Common fruits and vegetables used to make fruit and vegetable crisps include pumpkin, okra, radish, mushroom, carrot, green radish, purple sweet potato, banana, apple, jujube, yellow peach, green bean, FIG, strawberry, jackfruit, kiwi, lotus root, green bean, etc.