Fresh kiwifruit, selected from excellent producing areas, mature planting technology and management mode, excellent agricultural products grown scientifically and efficiently. Naturally mature, carefully selected. For each batch of kiwifruit, all safety indicators such as heavy metals and pesticide residues are monitored.Self-built raw material acceptance standards, deepening standard requirements in terms of variety, origin, fruit type, specifications, etc., forming a scientific and complete acceptance system.
The kiwifruit crisp made by VF process, Vacuum frying is a frying process at low temperature and low pressure. In the process of vacuum frying, the ingredients are placed under reduced pressure, and the purpose of frying is achieved by quickly removing moisture at a lower temperature(65-100℃). Different from the traditional deep frying, the traditional process adopts frying processing method, the temperature of the oil is above 160℃-260℃, the degree of deterioration is serious, and it is easy to produce acrylamide, which is a carcinogen. The vacuum dehydration technology controls the oil temperature below 80℃, so that the processed food will not deteriorate, and the nutritional content of vegetable oil is preserved to the greatest extent.
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