Snack food has a rich variety and taste experience, has been loved by everyone, consumer demand is growing. With the improvement of people's consumption level, consumers have higher requirements for the quality of leisure food, which is not only delicious but also relatively healthy.
However, now the food frying process is also a variety of health relative to the traditional way of frying has been improved. For example, low temperature frying, vacuum frying, freeze-drying process, etc., can make the food to achieve crispy taste.
Vacuum frying machine set heating, frying, oil storage, deoiling, dehydration, oil filtration integrated design, continuous completion under vacuum, low oil content of products, and do not lose the traditional fried crisp. Using vacuum frying, the frying temperature is greatly reduced, and the oxygen concentration in the deep fryer is greatly reduced. Fried food is not easy to fade, discolor, brown, can maintain the color of the raw material itself. Such as kiwi fruit is easy to heat Browning, if the use of vacuum frying, can maintain its green. Therefore, vacuum frying is widely used in deep processing of fruits and vegetables.
Vacuum frying can not only keep the color of raw materials better, but also keep the aroma. Vacuum frying is adopted. The raw materials are heated in a sealed vacuum. Most of the flavoring components in the raw material are water-soluble and do not dissolve in the oil, and with the dehydration of the raw material, these flavoring components are further concentrated. Therefore, the use of vacuum frying technology can be very good preservation of the raw material itself has the flavor.
A lot of people have heard that oil repeatedly used, more harmful substances, not conducive to food safety and health. Vacuum frying can reduce oil deterioration. Frying oil degradation includes oxidation, polymerization, thermal decomposition, and water or steam contact with oil hydrolysis. In the process of vacuum frying, the oil is in a negative pressure state, and the gas dissolved in oil quickly escapes in large quantities, resulting in small steam pressure and low frying temperature. Therefore, the deterioration degree of oil is greatly reduced, which can reduce the use cost of oil for manufacturers.
Zhengzhou Zhiyin focuses on food industry research and has more than 10 years of experience in the vacuum frying field.
Contact Person: Mrs. Lisa
Tel: 086 15249674563