What is the frying process in the food industry? Frying is a widely used processing method in the food processing industry. It uses high-temperature oil to heat-treat food, so that its surface is quickly dehydrated and forms a crispy shell, while maintaining the softness and flavor of the inside. According to the characteristics of different foods, frying processes can be divided into conventional frying, vacuum frying and other methods.
Conventional frying
Conventional frying is to immerse food in high-temperature oil (usually 160-200℃) under atmospheric pressure for processing. This method is suitable for common foods such as potato chips, fried chicken, spring rolls, etc. Its advantages are simple operation and high production efficiency, but it is easy to cause excessive oxidation of the food surface, affecting the quality.
Vacuum frying
Vacuum frying is carried out at a relatively low temperature (80-120℃) and in a low-oxygen environment, which effectively reduces oil oxidation and loss of food nutrients. It is suitable for fruits, vegetables and other foods that are rich in water and heat-sensitive ingredients, such as vacuum fried apple slices, carrot slices, etc. This method can retain the natural color and nutrients of food while reducing the production of carcinogens.
How to optimize the frying process?
- Control the oil temperature: Reasonable oil temperature control can avoid food charring and ensure good color, aroma and taste.
- Choose the right cooking oil: Different foods require different oils, such as palm oil, soybean oil or sunflower oil.
- Change oil regularly: Prevent the accumulation of oxidation products and improve food quality.
- Optimize equipment configuration: Choose the right fryer according to the production scale to improve production efficiency.
Selection of frying equipment
As a fryer supplier, we are able to provide customers with different types of frying equipment to meet various food processing needs, including:
- Batch fryer: suitable for small food processing companies or specialty food production.
- Continuous fryer: suitable for large-scale, standardized production, improving efficiency and reducing labor costs.
- Vacuum fryer: suitable for companies with high product quality requirements, such as healthy snack production.