1. Thli lum hmanga vawt (Hot Air Drying).
Process Principle & A thatna te
Hot air drying hi dehydration technology hmanlai leh puitling tak a ni. Thlai leh thlai chhungril tui chu boruak lum 40–80 degree-a kal chhunzawm zel hmangin a vawt tir a, chu chuan a vawt leh vawn that theih nan a pui a ni. Hetiang process hian man tlawm, hman awlsam leh mass production capacity a nei a ni. Raw materials original flavor chu a vawng tha hle a, chewy taste a nei a, greasiness a nei lo va, shelf life rei tak a nei bawk. Thlai hring leh mushroom pangngai, bamboo hnah leh thil hring dang siamna atan hman a ni nasa hle.
2. Vacuum hmanga Freeze hmanga tihthianghlim (FD) .
Process Principle & A thatna te
Freeze drying hi high{0}}end dehydration process a ni. Raw materials chu ultra-low temperature-ah rang takin an vawt a, vacuum environment hnuaiah ice crystal sublimation hmangin tui an paih chhuak thin. Full low-temperature leh oxygen{5}}free processing a neih chuan natural nutrients 95% aia tam a vawng tlat a ni. A siam zawh tawhte hian a lan dan kimchang leh thar an vawng reng a, fluffy leh crisp texture an nei a, rehydration performance tha tak an nei bawk. High-end healthy snacks, naute complementary food leh brewing materials atana hmanraw duh ber a ni.
3. Vacuum hniam-Temperature Frying (VF) hmanga tihfai theih a ni.
Process Principle & A thatna te
Traditional high-temperature frying nen a danglam a, VF technology hian thei leh thlai te chu vacuum leh low-temperature environment hnuaiah a dehydrate a, chutah chuan residual oil a paih chhuak thin. Burnt taste leh grease tam lutuk a veng tha hle. A siam zawh tawhte chu a crispy a, a thlum a hausa a, a rawng pawh a eng hle. Cost leh taste inthlau tak a nih avangin, sumdawnna atana thei leh thlai crisp snack siamna atana hmanraw pawimawh ber a ni a, market lian-scale-a hralhna atan pawh a tha hle.
4. Pressure Differential Puffing (VD) hmanga tihchhuah a ni.
Process Principle & A thatna te
Pressure differential puffing hi taksa peng hrang hranga tui tlakchhamna technology hrisel tak a ni. Instant pressure flash evaporation hmangin loose leh crisp internal structure a siam a, frying tel lovin oil content hniam tak a siam bawk. Heng thil siamte hian light crisp taste, nutrition loss hniam leh pure natural flavor a nei a ni. Oil-free leh low-fat healthy crisps siam nan a tha hle a, a bik takin thei leh thlai chi hrang hrang, traditional processing-a a rawng danglam leh nem awlsam tak takte tan a tha hle.
5. Process tehkhin dan & Thuhmahruai
Thli lum (Hot Air Drying) a ni: A man tlawm, chewy texture, nitin dried ingredients leh bulk products atan a tha.Freeze Drying a ni: Nutrition retention sang ber, hmel thar, high-end positioning.Vacuum hniam-Temperature Frying a ni: Crispy thlum tha ber, man tlawm-effective, mainstream commercial crisps.Pressure danglamna chu Puffing a ni: Oil-free leh light crisp, hrisel leh low-fat positioning.
