Vacuum Fryer Process Features:
The vegetable and Fruit chips are made from fresh fruits and vegetables, and the edible vegetable oil is used as the heat medium. The advanced technology such as low-temperature vacuum frying (VF) can quickly dehydrate and dry in a very short time to obtain a very low water content. Fruit and vegetable food, low oil content, brittle but not greasy, preserves the original shape, color, aroma, taste of fruits and vegetables, and is rich in vitamins, minerals, fiber and other nutrients, with low sugar, low salt, low fat, Features such as low heat.Vacuum frying is the practice of frying and dehydrating food at low temperature (80~120 °C), which can effectively reduce the damage of high-temperature food nutrients.
Vacuum frying and degreasing have a unique effect.
II.Usage&Sample:
1 fruit: apple, kiwi, wood grapes, persimmons, strawberries, grapes, peaches, pears, etc.;
2 vegetables: tomatoes, sweet potatoes, potatoes, green beans, mushrooms, mushrooms, garlic, carrots, green peppers, Pumpkin, onion, etc.;
3 dried fruits: jujube (ash jujube, jujube, Hami jujube), peanuts, etc.;
4 aquatic products and livestock and poultry
Low-temperature vacuum frying can prevent the deterioration of edible oils and fats, and it is not necessary to add other antioxidants, which can improve the repeated utilization of oil and reduce costs. Generally, the oil content of fried foods is as high as 40% to 50%, while the oil content of vacuum fried foods is 10% to 20%, and the fuel economy is 30% to 40%, and the fuel-saving effect is remarkable. The food is crispy but not greasy and has good stability.
Under vacuum, the water in the cell gap of fruit and vegetable is rapidly vaporized and expanded, the gap is enlarged, the puffing effect is good, the product is crisp and delicious, and has good rehydration performance.
III.Vacuum frying process:
Raw materials → Screening → Cleaning → Slicing (cutting) → Killing (protection) → Draining → Freezing → Thawing → Dipping (vacuum dipping) → Cleaning → Draining → Vacuum frying → Vacuum deoiling → Seasoning → Product packaging → Storage.
