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Crispy Vacuum Fried Okra Snacks with Low Oil Content and Whole Pod for Healthy Snacking
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Crispy Vacuum Fried Okra Snacks with Low Oil Content and Whole Pod for Healthy Snacking
| Brand Name: | Hanwei Foods |
| Model Number: | FVS-VO-007 |
| MOQ: | 500 |
| Price: | FOB XIAMEN USD11/kg |
| Payment Terms: | T/T,L/C |
| Supply Ability: | 22 Metric Tons per Month |
Detail Information
Place of Origin:
China
Certification:
BRC , HACCP, HALAL,FDA
Packaging Details:
25g/50g/100g pouch, 24 pouches per carton
Supply Ability:
22 Metric Tons per Month
Highlight:
Vacuum Fried Okra
,Green Veggie Crisp
,Whole Pod Snack
Product Description
Crispy Vacuum Fried Okra Snacks
Premium Green Vegetable Crisp Healthy Whole Pod Snack Wholesale Export
Product Overview
Our crispy vacuum‑fried okra snacks are made from whole young okra pods, processed with proprietary low‑temperature vacuum frying technology for outstanding crispness and bright natural green colour.
Traditional atmospheric deep‑frying runs at 170‑190 °C, leading to heavy nutrient loss, browning and high oil uptake. By contrast, our vacuum frying works at 95‑105 °C under 0.08 bar pressure, locking in okra's natural green colour, delicate vegetable flavour and nutrition while keeping oil content below 10%.
Key Features
- Whole Young Okra Pods: Intact young okra (6‑9 cm length) retaining natural shape and distinctive star‑shaped cross‑section
- Low‑Temp Vacuum‑Frying Technology: Processed under 0.08 bar vacuum at 95‑105 °C, preserving chlorophyll, vitamin C and authentic vegetable notes
- Low Oil Content 8‑10%: 70% less fat compared with conventional fried vegetable snacks
- Natural Bright Green Colour: Chlorophyll well‑reserved by gentle processing, no artificial colourants
- Digestive‑Health Functionality: Mucilaginous fibre remains after vacuum frying, delivering prebiotic properties
- Differentiated Market Position: Novel premium vegetable‑snack with few direct competitors
Bulk Packaging Available
MOQ: 500 KG | Unit Price: FOB XIAMEN USD 11 / KG
Ideal for repacking, private‑label and food‑ingredient buyers
Production Process
Raw okra variety: Clemson Spineless. Harvested tender young pods of 6‑9 cm with undeveloped seeds, sourced from contracted farms in Hainan (Nov‑Apr) and Yunnan (May‑Oct) for year‑round supply.
- Okra transported under 8 °C refrigeration and processed within 24 hours after harvesting
- Three‑stage water washing, size grading (6‑7 cm /7‑9 cm), stem trimmed to uniform 3 mm
- Batch vacuum frying: pods submerged in pre‑heated high‑oleic sunflower oil at 0.08 bar, 105 °C for 22‑25 min
- Centrifuge at 350 RPM for 3 min to remove surface residual oil
- Light seasoning: fine sea salt dusting (0.6% by weight)
- Cooling, optical sorting, X‑ray foreign‑body inspection
- Nitrogen‑flushed bulk packing
Technical Specifications
| Parameter | Specification |
|---|---|
| Product Name | Crispy Vacuum‑Fried Okra Snacks |
| Variety | Clemson Spineless (Abelmoschus esculentus) |
| Processing | Vacuum Frying (95‑105 °C, 0.08 bar) |
| Pod Size | Whole pod 6‑9 cm |
| Moisture | ≤ 3.0 % |
| Oil Content | 8‑10 % |
| Sodium | 240 mg /100 g |
| Dietary Fibre | ≥12 g /100 g |
| Packaging | Bulk packing |
| MOQ | 500 KG |
| Price | FOB XIAMEN USD 11 / KG |
| Shelf Life | 12 months (sealed unopened) |
| Certifications | ISO 22000, HACCP, HALAL, FDA Registered |
Success Case Reference
Japanese Premium Grocery Retailer
High‑end Japanese department‑store food hall (Isetan Shinjuku) selected our product for "World Gourmet Snacks" promotion. Developed 15g mini retail packs highlighting whole‑pod feature. Priced at JPY 540, sold 8,500 units within two‑week campaign with 94% sell‑through rate (No.2 among 32 promoted SKUs). Became permanent shelf product with monthly re‑order of 3,000 retail units.
US Natural‑Food Distributor
US natural‑food distributor covering 1,800+ health‑food retail stores positioned our vacuum‑fried okra as exploratory healthy snack. Within four‑week launch, 340 shops placed initial orders; 78% re‑ordered within 60 days (industry average: 45%). Buyers valued uniqueness, bright natural‑green look and light crispy texture.
Frequently Asked Questions
What does vacuum‑fried okra taste like?
It carries mild fresh‑okra vegetable notes with subtle natural sweetness. The dominant sensory experience is light, crisp crunch. All mucilage moisture is fully removed during vacuum frying, so there is zero slimy mouthfeel. Light sea‑salt seasoning brings pleasant savoury flavour.
What is the difference between vacuum frying and conventional deep frying?
Traditional deep‑frying works under normal atmospheric pressure at 170‑190 °C, causing high oil absorption (30‑35%), browning and heavy nutrition degradation. Vacuum frying runs under low pressure 0.08 bar at 95‑105 °C, cutting oil uptake by around 70% while preserving natural chlorophyll colour and heat‑sensitive nutrients.
Can you make custom‑flavour okra?
Yes. Standard version is light sea‑salt flavour. We can develop OEM custom flavours including wasabi‑soy, cheese, barbecue, sour‑cream‑onion, spicy chilli etc. Sample‑development cycle: 3‑4 weeks. MOQ for custom flavour: 500 cartons.
Is it suitable for people who hate okra's slimy texture?
Yes. Fully dehydrated by vacuum frying, no stickiness or slime at all. Internal consumer testing shows 82% acceptance rate among participants who dislike fresh okra.
What about shipping & lead‑time?
MOQ 500 KG for bulk. 20ft container holds ~11 MT; 40ft container holds ~24 MT. Ship in dry container with desiccants recommended. Standard production lead‑time: 15‑25 days. Price: FOB XIAMEN USD11/kg.
Is the product vegan & vegetarian‑friendly?
Yes. Ingredients: Okra, High‑Oleic Sunflower Oil, Sea Salt. 100% plant‑based with no animal‑derived components. We can issue vegan statement letter and support third‑party Vegan / V‑Label certification.
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