Advantages of using the vacuum machine

Advantages of using the vacuum machine

The vacuum fryer is stable with high synchronization accuracy. The vacuum frying technology was developed in the late 1960s and early 1970s. It was originally used for frying potato chips, which gave a better quality than the traditional traditional frying process. Later, it was used to dry the fruit pieces. . After the 1980s, the technology developed faster and became more widely used.

Advantages of using the vacuum machine

Color retention: vacuum frying, frying temperature is greatly reduced, and frying pan

The oxygen concentration in Ned is also greatly reduced. Fried foods are not easy to fade, discolor, brown, and can maintain the color of the raw materials themselves. For example, kiwifruit is highly susceptible to heat browning, and if it is vacuum fried, it can maintain its green color.

Preservation effect: vacuum frying, the raw material is heated under sealed vacuum. Most of the flavoring ingredients in the raw materials are water-soluble, do not dissolve in the fats and oils, and these flavoring components are further concentrated as the raw materials are dehydrated. Thus, the vacuum frying technique can well preserve the aroma of the raw material itself.

Reduce the degree of deterioration of oil: Deterioration of fried oil includes oxidation, polymerization, thermal decomposition, and water or steam is contacted with oil to produce hydrolysis. In the vacuum frying process, the oil is in a negative pressure state, and the German gas is quickly dissolved in a large amount in the oil, the generated water vapor pressure is small, and the frying temperature is low, whereby the degree of deterioration of the oil is greatly reduced.

Vacuum fryer features

The vacuum fryer adopts two tanks up and down. When deoiling, it ensures absolutely no oil return, which makes the oil and water content lower. The integrated design of frying, deoiling, dehydration and oil filtration is completed continuously under vacuum. The product has low oil content and the product is in a negative pressure state. Under such conditions of relative oxygen deficiency, food processing can reduce or even avoid oxidation. The harm caused by effects such as fatty acid loss, enzymatic browning and other oxidative deterioration. In the negative pressure state, with oil as a heat transfer medium, the moisture inside the food (free water and partially bound water) evaporates rapidly and ejects, causing the structure to form a loose porous structure.

Process characteristics

Vacuum frying is the process 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. 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: jujube, peanuts, etc.;

4 aquatic products and livestock and poultry.

Vacuum machine operation

Low-temperature vacuum frying can prevent 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 storability.

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 crispy and delicious, and has good rehydration performance.