Vacuum frying machine is the practice of frying and dehydrating food at low temperature (80° C-120℃), which can effectively reduce the damage of high-temperature food nutrients. Vacuum frying and degreasing have a unique effect. Currently mainly used in:
Low-temperature vacuum frying can prevent the deterioration of the quality of edible oils and fats. It is not necessary to add other antioxidants, which can improve the repeated utilization rate of oil and reduce the cost. The oil content of fried foods is as high as 40%-50%, and the oil content of vacuum fried foods. In 10%-15%, fuel saving 30%-40%, the fuel saving effect is remarkable, the food is brittle but not greasy, and the storability is good.Under vacuum, the water in the cell gap of fruit and vegetable is rapidly vaporized, expanded, the gap is enlarged, and the puffing effect is good. The product is crispy and delicious, and has good rehydration properties.
Feature of the vacuum fryer machine:
Learn from the independent research and development of Japanese technology. Heating, frying, oil storage, deoiling, dehydration, oil filtration integrated design, continuous completion under vacuum, product oil content is low, the product is in a negative pressure state, in this relatively oxygen-free conditions for food processing, It can reduce or even avoid the harm caused by oxidation (such as fatty acid loss, enzymatic browning and other oxidative deterioration). In the negative pressure state, oil is used as a heat transfer medium, and the moisture inside the food (free water and partially bound water) evaporates rapidly and ejects. Forming a loose porous structure into the tissue;
Raw material cleaning and peeling - slicing - cutting strips - killing (blanching and color protection) - dehydration - quick freezing - vacuum frying - vacuum deoiling - seasoning - product packaging - storage