Market value of vacuum low temperature fryer
The vacuum low-temperature fryer special name is called vacuum low-temperature dehydration equipment. The first to invent it is imported from Taiwan after Japan. Its advantages can be divided into three points:
Color protection: vacuum frying, the frying temperature is greatly reduced, and the oxygen concentration in the fryer 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, apple slices are highly susceptible to thermal browning, and if vacuum fried, they can be kept green;
Preservation effect: vacuum frying, the raw material is heated under sealed vacuum. Most of the flavoring components 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. Therefore, the vacuum frying technique can well preserve the fragrance of the raw material itself;
Reduce the degree of deterioration of fats and oils: Deterioration of fried oils includes oxidation, polymerization, and thermal decomposition, while water or steam is contacted with oil to produce hydrolysis. In the vacuum frying process, the oil is in a negative pressure state, the gas dissolved in the grease quickly overflows a lot, the generated water vapor pressure is small, and the frying temperature is low, whereby the degree of deterioration of the grease is greatly reduced. From these three aspects, it can be seen that the low-temperature frying equipment is safer, healthier and has lower oil content than the high-temperature frying equipment.
The vacuum low-temperature fryer has a wide range of applications. It can process fruits and vegetables, and it can be processed into dried fruits such as vegetable chips, apple slices, banana chips, okra crisps, carrot chips, and crispy beans. Products, such as: pine nuts, amber walnuts, pistachios, peanuts, lotus seeds, etc.; it can also be used in meat, deep processing of fungi, mushrooms crisp, tea tree mushrooms, oyster mushrooms, chicken skin, fried chicken, etc. Common foods can be produced using a vacuum low temperature fryer. However, the newly emerged aquatic product processing products are developed and produced by our company. The traditional method of processing aquatic products is a single, short storage time, destroying its own nutrients and other problems, and deep processing brings greater potential threats. Therefore, people's pursuit of high quality, aquatic products processing is like nutrition, high-grade, convenient, leisure, healthy and green. Along the development of the times, the fruit and vegetable chip processing equipment developed by Zhucheng Lianxing Machinery Co., Ltd.---automatic low-temperature vacuum fryer is trusted by the majority of food processing plants. After the development of the vacuum fryer, the vast number of food processing plants have brought products to our company for experiments. In terms of technology, Zhucheng Lianxing Machinery Co., Ltd. and Shandong Qilu University of Technology Food Engineering College reached an agreement, our company for their experiments Base, they study crafts. Therefore, the crispy fish, crispy yellow croaker, made with these ingredients such as small yellow croaker, is popular among the crispy and delicious.