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Carrots are rich in carotene and are an important source of VA for the body, containing a variety of vitamins, minerals, and highly nutritious vegetables. After frying, it can be made into crunchy and nutritious food, which can be used to prevent malnutrition in children and has a good market development prospect. The technical points of operation are as follows: 1. Raw material pretreatment Select fresh, orange red color, smooth and disease-free spotted carrots. Remove carrots with irregular shapes, bolting, and mechanical injuries. The selected carrots were washed with running water and drained. Then trimmed to remove the dark spots and roots of the carrots and remove the blue top. 2, peeling small batch production can use a knife to remove the skin containing bitter components. Mass production can be used to peel the lye, wash and put in 8% 2% NAOH boil for 2-3 minutes, quickly remove, rinse with water rinse rub. 3, slice: You can cut the wafer, half moon, thickness 3-5 mm or 0.5-1 mm, should be uniform. 4. The purpose of the blanching is to make the raw material bright color, flexible structure, remove odor, prevent browning. Carrot slices into the salt water 1 - 2.5% of boiling hot 5-7 minutes after the removal, quickly cooled with cold water, to prevent the heat of carrot slices become soft and rotten. 5. Freeze-drying The frozen carrot slices are frozen at 10-30[deg.] C. and sent to a lyophilizer for freeze-drying. When the moisture drops to 5% 0%. 6, fried products will be placed in 159-180 °C cooking oil oil 2-5 seconds, that is, yellow and red crisp products. 7. Packing and grading of fried products according to size, remove impurities, defective products, vacuum sealed separately. Storage temperature should be less than 14 °C, anti-oxidation deterioration.