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The products are then fried and dried under an absolute vacuum condition on a totally automatic and continuous frying and de-oiling system. Since the products are dried under a nearly absolute vacuum condition, the drying time is shortened and the drying temperature can be kept far under the ambient water boiling point.
After being fried and dried, the products are transferred directly to the packing area under a sterilized and low humidity condition. The products are then sorted and put through an impurities separator before being finally packed in light-tight aluminum film pouches. The products are of high quality and have a long shelf-life.
· During processing, no chemicals or preservatives are added.
· Agricultural products and food processed by the vacuum frying technology have a number of advantageous features over the conventionally fried products, namely:
o Higher quality, longer shelf-life time
o Lower fat content
o Lower oxidized substances
o Original quality of the raw materials are retained
o Safe for consumers health
o Fit well into the busy industrial lifestyle
o A good source of fiber
o Suitable for dietary people
o Convenient for users
