Vacuum Frying Process-Frying Solution

Vegetables and fruits are rich in vitamins and various nutrients. They can be used to make dishes and desserts, and can also be processed into vegetable crisps through vacuum frying technology. Fruit and vegetable chips retain most of the nutrients in the raw materials, and are healthy and convenient foods that can be eaten anytime and anywhere. Today, I will take you to learn about the vacuum frying process of fruits and vegetables.

vacuum frying

Vacuum Frying Process:

Raw materials that have been selected, cleaned, sliced, color-protected, enzyme-killed, rinsed, etc. can be fried in a vacuum frying machine. Place ingredients in a mesh container in the preheated oil in the fryer, turn off the vacuum frying machine and start pumping. At the beginning, the oil temperature drops due to the large amount of heat absorbed by the raw material. As the vacuum increases, the moisture in the raw material begins to evaporate. After a period of time, the oil temperature and vacuum are in a relatively stable state. As the frying process continues, the moisture content of the raw material decreases continuously, and its surface dries first, then the internal moisture migration slows down, and the moisture evaporation slows down. At this time, the heating intensity should be appropriately reduced, but the oil temperature should be gradually increased.

After frying for a period of time, the vacuum degree reaches a certain level and remains stable, while the temperature rises faster, which shows that the moisture content in the raw material has dropped significantly. Stop operation until almost no water vapor escapes. At this time, the moisture content of the product is about 3%. It can be seen that the end point of the frying operation can be judged by the change of vacuum degree and temperature with time.

Advantages of vacuum frying technology

Vacuum low-temperature frying technology has developed rapidly and has a wide range of applications. Vacuum low-temperature frying technology organically combines frying and dehydration, which makes this technology have unique advantages and wide adaptability, especially for fruits and vegetables with high water content, the effect is more ideal. Common vacuum fried foods currently on the market include fruits such as apples, kiwis, strawberries, grapes, and bananas; vegetables such as carrots, pumpkins, tomatoes, potatoes, garlic, green peppers, and onions; meat such as fish fillets, shrimp, and beef jerky; There are also various dried fruits such as peanuts and dates. Vacuum low-temperature fried food well retains the original flavor and nutrients, is delicious, has a wide range of varieties, and has high added value, so it has broad development prospects.

If you have investment needs in vacuum frying, our company’s complete vacuum frying processing solutions can meet your needs.

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