Before the birth of the low-temperature vacuum fryer, those beauty-loving ladies and health-loving gentlemen often turn pale at the mere mention of "oil". Because they know that high-temperature fried foods can cause damage to their health, and the accumulation of excess fat in the body can make people fat. Against this background, the vacuum fryer came into being. Vacuum frying technology emerged in the late 1960s and early 1970s and was initially used to fry potato chips only, resulting in a product of better quality than the general traditional frying process. After the 1980s, the technology developed faster, and people began to use it to dry fruit pieces. Now, low-temperature frying machines have been widely used in the food processing industry, and the development of science and technology has brought real and huge changes to industrial production.
The low-temperature vacuum fryer, as its name implies, is an equipment for deep-processing and production of food raw materials such as vacuum frying, dehydration, deoiling, and drying under the condition of high vacuum degree and low oil temperature. In the state of external atmospheric pressure and the high vacuum state of the equipment, the food is in a negative pressure state, and the boiling points of water and oil will decrease accordingly. The penetrating force of warm heat is enough to make the water in the food quickly evaporate and spray out, so that the tissue forms a loose and porous structure.
The working principle of the vacuum low temperature fryer: the vacuum low temperature fryer mainly uses fresh fruits, vegetables and meat as the main raw materials, through the use of vegetable oil as the medium, using the advanced technology of the vacuum low temperature fryer, in a very short time quickly complete tasks such as dehydration and drying, and obtain foods with low water and oil content. Such foods are crispy but not greasy, and they also ensure the original shape, color, aroma, taste, vitamins and minerals of fruits and vegetables. , fiber and other nutrients, with low sugar, low salt, low fat, low heat and other characteristics, so as to obtain nutritious, convenient and safe food.
Application of low temperature vacuum fryer in food industry :
Take fruit and vegetable chips as an example, they are fried at a temperature of 90 degrees and a vacuum of -0.098. In this way, the fried fruit and vegetable chips have low oil content, and the product processing process is in a negative pressure state. In this relatively hypoxic condition, processed food on the one hand prevents the discoloration caused by the oxidation of fruits and vegetables caused by the air, maintains the aroma and color of the product, and also avoids many drawbacks caused by high-temperature frying, such as fatty acid rancidity, enzymes The harm caused by promoting browning and other oxidative deterioration. Fruit and vegetable chips have become a very healthy green food.
The low temperature vacuum fryer can also be used for the production of dried fruit, as well as aquatic products and livestock and poultry.
To sum up, vacuum fried products are favored by people all over the world with their unique flavor, numerous varieties and healthy ingredients. one of the major trends. Efu Machinery manufactures low temperature vacuum fryers. Welcome to negotiate with us!
