Low temperature vacuum frying technology
The processing temperature is only 90 - 115℃.
Under the temperature of 90℃~115℃ and vacuum condition, the fresh fruit and vegetable can be quickly dehydrated, so the color, aroma, taste and nutrition of the fruit and vegetable will be highly maintained. Besides that, the products will be very crispy and delicious.
Advanced equipment
Kaida has more than 100 modern production lines, which have passed many certifications, such as QS, GMP, HACCP, ISO9001,etc. It has 100,000-level air purification workshops, full monitored production process, all-round transparent aseptic process, modern production equipment, processes and the scientific management system, its numerical control rate of key processes has reached 75%. Kaida has become a modern enterprise which leads to the trend of Chinese food production norms.
