Low Temperature Jackfruit Vegetable Vacuum Frying Equipment

The main components of vacuum frying equipment:

Standard configuration: frying chamber, oil storage tank, heat exchanger, condenser, oil-water separator, vacuum system, PLC control system

Optional: Cooling tower, steam generator, air compressor
The production process of fruit vacuum frying: Raw material → screening → cleaning → slicing (cutting) → defrosting → draining → quick freezing → thawing → vacuum immersion → washing → draining → vacuum frying → vacuum deoiling → seasoning → product packaging.

 

Features of vacuum fried fruits and vegetables:

1. The taste is crunchy and the taste is pleasant. In the negative pressure state, oil is used as the heat transfer medium, and the water (free water and part of the bound water) inside the food will evaporate and spray out, causing the tissue to form a loose and porous structure.

 

2. Taste and fragrant. When vacuum frying, the raw materials are heated in a sealed state. Most of the aromatic components in the raw materials are water-soluble and cannot be dissolved in the oil. And with the dehydration of the raw materials, these aromatic components are further concentrated and can be very The original fragrance of fresh raw materials is well preserved.

 

3. The oil content is low, which meets the requirements of modern food. Moisture vaporizes rapidly in a vacuum state, the frying time is short, and the fat penetrates into the food less than the normal temperature frying. Coupled with an effective deoiling device, the oil content of vacuum fried food is much lower than that of normal pressure fried food.