A,Vacuum frying equipment manufacturers-Vacuum frying machine working principle:
Fruit and vegetable chips is it with fresh fruits and vegetables as the main raw material, with edible vegetable oil as heat medium, use the advanced technologies such as cryogenic vacuum frying (VF), can be quickly drying in a very short time, moisture content is very low fruit and vegetable food, low oil content, crisp and not greasy, preserved fruits and vegetables original shape, color, aroma, taste, And rich in vitamins, minerals, fiber and other nutrients, with low sugar, low salt, low fat, low heat and other characteristics.
B.Vacuum frying equipment manufacturers-Vacuum frying machine applicable to the scope of food:
1, fruits: such as apples, bananas, monkey, pineapple, winter dates, strawberries, jackfruit and so on.
2. Vegetables: carrots, radishes, sweet potatoes, pumpkins, garlic, Onions, mushrooms, wax gourd, okra, etc.
3, meat: such as beef, fish, shrimp, octopus and so on.
4. Dried fruits: green beans, broad beans, etc.
C,Vacuum frying equipment manufacturers-Vacuum frying machine processing process:
Raw materials → screening → cleaning → slice (cut) → finish → Frozen → thaw → vacuum dipping → cleaning → Asphalt → vacuum frying → vacuum deoiling → seasoning → product packaging → storage.
Vacuum frying equipment manufacturers-Vacuum frying machine process characteristics
Vacuum frying is to fry and dehydrate food at low temperature (80~120℃), which can effectively reduce the damage of high temperature to the nutritional components of food.
Vacuum frying equipment manufacturers-Vacuum frying deoiling has a unique effect. Mainly used in:
① Fruit: apple, kiwi, wood grape, persimmon, strawberry, grape, peach, pear, etc.;
② Vegetables: tomatoes, sweet potatoes, potatoes, green beans, mushrooms, mushrooms, garlic, carrots, green peppers, pumpkins, Onions, etc.;
③ Dried fruits: dates, peanuts, etc.;
(4) Aquatic products and livestock and poultry meat.
Low temperature vacuum frying can prevent the deterioration and deterioration of edible oil, without adding other antioxidants, can improve the repeated utilization rate of oil, reduce the cost. The oil content of general fried food is as high as 40%~50%, while the oil content of vacuum fried food is 10%~20%, saving oil 30%~40%, saving oil effect is remarkable. The food is crisp and not greasy, and can be stored well.
Vacuum frying equipment manufacturers-Vacuum frying machine In the vacuum state, the water in the space of fruit and vegetable cells rapidly vaporizes and expands, the space expands, the swelling effect is good, the product is crisp and delicious, and has good rehydration performance.