Vacuum frying equipment
Product features:
1. Vacuum frying is to fry and dehydrate food at low temperature (80 ~ 120 ℃), which can effectively reduce the damage of high temperature to food nutrients.
2. Vacuum frying deoiling is effective. At present, it is mainly used in:
① Fruits: apple, kiwi fruit, banana, pineapple, persimmon, strawberry, grape, peach, pear, etc;
② Vegetables: tomatoes, sweet potatoes, potatoes, string beans, mushrooms, mushrooms, garlic, carrots, green peppers, pumpkins, onions, etc;
③ Dried fruits: jujube, peanut, etc; ④ Aquatic products, livestock and poultry meat, etc.
3. Low temperature vacuum frying can prevent the deterioration of edible oil. Without adding other antioxidants, it can improve the repeated utilization rate of oil and reduce the cost. The oil content of general fried food is as high as 40% ~ , while that of vacuum fried food is higher
The oil content is 10% - 20%, oil saving is 30% - 40%, and the oil saving effect is remarkable. The food is crisp but not greasy, and has good storability.
4. In the vacuum state, the water in the fruit and vegetable cell gap vaporizes and expands rapidly, the gap expands, the expansion effect is good, the product is crisp and delicious, and has good rehydration performance.
Product introduction:
Double chamber vacuum fryer is the fourth generation vacuum frying equipment developed
1、 Features of double chamber vacuum fryer:
1. The upper and lower tanks are used in the double chamber to ensure no oil return during oil removal and low oil and water content. The integrated design of frying, deoiling, dehydration and oil filtration is completed continuously under vacuum. The oil content of the product is low and the product is under negative pressure. Food processing under this relatively anoxic condition can reduce or even avoid the harm caused by oxidation (such as fatty rancidity, enzymatic browning and other oxidative deterioration). In the negative pressure state, with oil as the heat transfer medium, the water inside the food (free water and part of the combined water) will evaporate rapidly and spray out, making the tissue form a loose and porous structure.
2. Automatically control the temperature without overheating and overpressure to ensure product quality and production.
3. The machine is made of stainless steel material, with stable performance and convenient installation and use.
2、 Advantages of double chamber vacuum fried food:
1. Color retention effect: vacuum frying is adopted, the frying temperature is reduced, and the oxygen concentration in the fryer is also greatly reduced. Fried food is not easy to fade, change color and browning, and can maintain the color of the raw material itself. For example, kiwi fruit is easy to browning by heating. If vacuum frying is used, it can keep its green.
2. Aroma preservation: vacuum frying is adopted, and the raw materials are heated under sealed vacuum. Most of the flavor components in the raw materials are water-soluble and do not dissolve in the oil, and these flavor components are further concentrated with the dehydration of the raw materials.
3. Therefore, vacuum frying technology can well preserve the flavor of raw materials.
4. Reduce the deterioration degree of oil: the deterioration of frying oil includes oxidation, polymerization and thermal decomposition, and hydrolysis is mainly caused by the contact between water or steam and oil. In the process of vacuum frying, the oil is in a negative pressure state, the gas dissolved in the oil escapes quickly, the generated steam pressure is small, and the frying temperature is low. Therefore, the deterioration degree of the oil is reduced.
1. Vacuum frying is to fry and dehydrate food at low temperature (80 ~ 120 ℃), which can effectively reduce the damage of high temperature to food nutrients.
2. Vacuum frying deoiling is effective. At present, it is mainly used in:
① Fruits: apple, kiwi fruit, banana, pineapple, persimmon, strawberry, grape, peach, pear, etc;
② Vegetables: tomatoes, sweet potatoes, potatoes, string beans, mushrooms, mushrooms, garlic, carrots, green peppers, pumpkins, onions, etc;
③ Dried fruits: jujube, peanut, etc; ④ Aquatic products, livestock and poultry meat, etc.
3. Low temperature vacuum frying can prevent the deterioration of edible oil. Without adding other antioxidants, it can improve the repeated utilization rate of oil and reduce the cost. The oil content of general fried food is as high as 40% ~ , while that of vacuum fried food is higher
The oil content is 10% - 20%, oil saving is 30% - 40%, and the oil saving effect is remarkable. The food is crisp but not greasy, and has good storability.
4. In the vacuum state, the water in the fruit and vegetable cell gap vaporizes and expands rapidly, the gap expands, the expansion effect is good, the product is crisp and delicious, and has good rehydration performance.
Product introduction:
Double chamber vacuum fryer is the fourth generation vacuum frying equipment developed
1、 Features of double chamber vacuum fryer:
1. The upper and lower tanks are used in the double chamber to ensure no oil return during oil removal and low oil and water content. The integrated design of frying, deoiling, dehydration and oil filtration is completed continuously under vacuum. The oil content of the product is low and the product is under negative pressure. Food processing under this relatively anoxic condition can reduce or even avoid the harm caused by oxidation (such as fatty rancidity, enzymatic browning and other oxidative deterioration). In the negative pressure state, with oil as the heat transfer medium, the water inside the food (free water and part of the combined water) will evaporate rapidly and spray out, making the tissue form a loose and porous structure.
2. Automatically control the temperature without overheating and overpressure to ensure product quality and production.
3. The machine is made of stainless steel material, with stable performance and convenient installation and use.
2、 Advantages of double chamber vacuum fried food:
1. Color retention effect: vacuum frying is adopted, the frying temperature is reduced, and the oxygen concentration in the fryer is also greatly reduced. Fried food is not easy to fade, change color and browning, and can maintain the color of the raw material itself. For example, kiwi fruit is easy to browning by heating. If vacuum frying is used, it can keep its green.
2. Aroma preservation: vacuum frying is adopted, and the raw materials are heated under sealed vacuum. Most of the flavor components in the raw materials are water-soluble and do not dissolve in the oil, and these flavor components are further concentrated with the dehydration of the raw materials.
3. Therefore, vacuum frying technology can well preserve the flavor of raw materials.
4. Reduce the deterioration degree of oil: the deterioration of frying oil includes oxidation, polymerization and thermal decomposition, and hydrolysis is mainly caused by the contact between water or steam and oil. In the process of vacuum frying, the oil is in a negative pressure state, the gas dissolved in the oil escapes quickly, the generated steam pressure is small, and the frying temperature is low. Therefore, the deterioration degree of the oil is reduced.
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