Low temperature vacuum frieddevelopment:
With the improvement of consumption level, consumers' pursuit of food flavor and safety is also constantly increasing. The processing and production of food should strive to make the product natural, nutritious, and convenient in terms of raw materials, production processes, and equipment. Vacuum fried products, as well as special flavor, numerous varieties and healthy ingredients, have won the favor of people all over the world and are known as the "green revolution" of fried leisure food in this century. Vacuum frying technology combines frying and dehydration organically, keeping the sample in a negative pressure state, with a pressure lower than atmospheric pressure. Processing food in this relatively oxygen deficient environment can reduce or even avoid the harm caused by oxidation (such as fatty acid decay, enzymatic browning, and other oxidative deterioration), and has color and aroma preservation effects on food. Suitable for fruit, vegetable, and meat products.
Vacuum Frying Machine
working principle:
Fruit and vegetable crisps are mainly made from fresh fruits and vegetables, using edible vegetable oil as the heat medium, and adopting low-temperature vacuum frying (VF) and other technologies. They can quickly dehydrate and dry in a short period of time to obtain fruits and vegetables with low water content. They have low oil content, are crispy but not greasy, preserve the original shape, color, aroma, and taste of fruits and vegetables, and are rich in various nutrients such as vitamins, minerals, and fiber. They have the characteristics of low sugar, low salt, low fat, and low heat.
Raw materials → screening → cleaning → slicing (sectioning) → withering → draining → quick freezing → thawing → vacuum impregnation → cleaning → draining → vacuum frying → vacuum degreasing → seasoning → product packaging → storage.
Vacuum Frying Machine
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