Yellow okra crisps are manufactured using vacuum dehydration technology. This technology is used for food processing under vacuum conditions, which can reduce or even avoid the harm caused by oxidation, such as fatty acid rancidity, enzymatic browning, and other oxidative spoilage. Therefore, dehydration treatment preserves the nutrition, color, and flavor of the product. Below, we will introduce the advantages of this technology.

1. The oil content of food produced by traditional techniques can reach as high as 25-35%, which is detrimental to health if consumed for a long time; The oil content of okra chips produced by vacuum dehydration manufacturing technology is maintained at 5% -12%, and vegetable oil is used as the dehydration medium in the production process, while the Unsaturated fat acid contained in vegetable oil cannot be synthesized by the human body itself, so it needs to be ingested from food, which can be safely consumed for a long time.

2. Traditional frying processing methods, where the temperature of the oil is above 160 ℃, have a severe degree of deterioration and are prone to the production of acrylamide, which is a potential carcinogen; Vacuum dehydration technology controls the oil temperature below 60 ℃, preventing processed food from deteriorating and greatly preserving the nutritional components of vegetable oil.

3. The products produced by traditional processing methods lose their original color and taste greasy due to high temperatures; Vacuum dehydration technology can effectively maintain the original color and shape of food, making it crispy and delicious.

The production process of okra crisps adopts zero additive standards, namely zero artificial coloring, zero preservatives, and zero hydrogenated oil. It is a food that conforms to the modern concept of healthy and green consumption.