Vacuum fryer
Vacuum fryer is a kind of equipment for deep-frying food under vacuum environment, and its working principle is to reduce the boiling point of the water inside the food by lowering the ambient air pressure, so that the food can be dehydrated rapidly under lower temperature, thus realizing the effect of deep-frying. This type of frying can reduce the generation of harmful substances that may occur in the process of high-temperature frying, while maintaining the original color, aroma and nutrients of the food.
The main features of vacuum deep fryer include:
Low-temperature frying: The temperature of vacuum frying is usually lower than 95°C, which is lower than the traditional frying temperature and helps to retain the nutrients of the food.
Reducing oxidation: the low oxygen content in the vacuum environment can reduce the oxidation of food and oil, extending the shelf life of food.
Preserve color and flavor: Low temperature frying helps to preserve the original color and flavor of food.
Reduce deterioration of fats and oils: Vacuum deep-frying can reduce the deterioration of fats and oils under high temperature and increase the reuse rate of fats and oils.
Moisture absorption and crunchiness: vacuum frying food has better moisture absorption and crunchiness, but it needs to control the moisture content to maintain its crispy characteristics.
Process Characteristics
Vacuum deep-frying is to deep-fry and dehydrate the food at low temperature (80~120℃), which can effectively reduce the damage of high temperature to the nutritional components of food. Vacuum deep-frying has a unique effect on degreasing. Mainly used in: ① fruits: apples, kiwi, wood grapes, persimmons, strawberries, grapes, peaches, pears, etc.; ② vegetables: tomatoes, sweet potatoes, potatoes, string beans, mushrooms, mushrooms, garlic, carrots, green peppers, pumpkin, onions, etc.; ③ dried fruits: jujubes, peanuts, etc.; ④ aquatic products and livestock and poultry meat. Low-temperature vacuum deep-frying can prevent the deterioration of edible fats and oils, without the need to add other antioxidants, which can improve the repeated utilization of oil and reduce costs. The oil content of general fried food is as high as 40%~50%, while the oil content of vacuum fried food is 10%~20%, saving 30%~40% of oil, with remarkable oil-saving effect. Food crisp and not greasy, can be stored in good performance. In the vacuum state, fruit and vegetable cell gap in the water vaporization, expansion, gap expansion, puffing effect is good, the product is crispy and delicious, and has good rehydration properties.
