Using VF process to make carrot crisp, the purpose of frying is achieved by quickly removing moisture at a lower temperature(65-100℃). The oil temperature is controlled below80℃, so that the processed food will not deteriorate, and various nutrients of carrots are preserved to the greatest extent. It is also effectively maintains the original color and shape of carrots. Because of the water content is less than 5%, the storage time of the product is longer than the traditional one, without adding any preservatives. After being made by VF technology, it becomes carrot crisp like potato chips, with the lightly carrot fragrance, and the crispy taste like potato chips. It will make the children who don't like carrots fall in love with carrots, easy to carry. It is an excellent snack for traveling.

The company has a high quality management team and a skilled R&D team, and has reached long-term technical R&D cooperation with relevant scientific research units.Experts and scholars regularly provide technical guidance on the cultivation of agricultural products, food processing and R&D of new technology to ensure that the entire technical team is in an international leading position.

 

Best Selling

Strict raw material selection

Thoroughly clean raw materials

Enzyme inactivation

Pre-treatment

Vacuum frying

Vacuum oil removal

Cooling and seasoning

Packaging of finished products

 

 VF Carrots

Carrot Crisps Direct from the manufacturer, wholesale and custom orders available. VF vacuum low-temperature oil bath dehydration preserves the natural shape of the carrots and retains their original aroma, resulting in a crispy and aromatic vegetable snack.