Vacuum frying machine refers to food processing and dehydration under the condition of vacuum and hypoxia, reducing the contact oxidation between oxygen and food in food processing, avoiding the harm to human body and bacterial erosion caused by oxidation reaction, such as fatty acid, enzymatic browning and oxidation, carbonization, enzymatic transformation and other harmful substances, so as to realize the wish of making healthy food and avoid the high-temperature frying Disadvantages and food nutrition loss.
The equipment uses heat conduction medium to dehydrate food raw materials at low temperature under negative pressure, and the processed products retain the original color, flavor and nutrition. The vacuum kettle, oil tank inner tank and material cage are 304 food grade stainless steel, and the oil storage part of the pot body is provided with thermal insulation layer, which is made of stainless steel matte plate.
product feature
1、Prevent grease deterioration
It can prevent the deterioration of edible oil, improve the repeated utilization rate of oil and reduce the cost. The oil content of general fried food is as high as 40% - 50%, and that of vacuum frying is 10% - 15%
2、Ensure color effect
Vacuum low-temperature oil bath dehydration, can make fried food not easy to fade, discolor, browning, can maintain the color of raw materials.
3、Aroma retention
Vacuum frying technology can preserve the flavor of raw materials
4、Guarantee the function of original flavor
Through low-temperature frying, the original flavor of the product is protected.
Working principle
Compared with atmospheric pressure, vacuum system is in negative pressure state, absolute pressure is lower than atmospheric pressure. In vacuum system, air content in unit volume is lower than that in atmosphere. Food processing in this relatively anoxic state can reduce or even avoid the harm caused by oxidation, such as fatty rancidity, enzymatic browning or other oxidative deterioration
The basic structural elements of vacuum low temperature oil bath dehydration equipment include the following four points
(1) The vacuum equipment with high efficiency can process a large amount of tertiary steam in a short time and quickly establish a vacuum condition with vacuum degree no less than 0.092mpa
(2) The internal deoiling device is used for deoiling under vacuum condition, so as to avoid the oil quality being pressed into the food tissue in the process of vacuum recovery to atmospheric pressure, so as to ensure the low oil content of the product
(3) Vacuum oil bath kettle with high tightness and large charging capacity (oil storage capacity and heat exchange area matching with the charging amount)
(4) Automatic control device with temperature, time and other parameters can avoid the instability of product quality caused by human factors
Application scope
1、Edible fungi
Lentinus edodes, Pleurotus eryngii, Pleurotus ostreatus
2、Rhizome vegetables
Potato, sweet potato, purple potato, yam, taro, beetroot, carrot, onion, garlic, burdock, lotus root, etc
3、Vegetables and fruits
Green beans, cowpeas, okra, green peppers, cucumbers, bitter gourd, Hami melon, yellow peach, apple, winter jujube, banana, pineapple, mango, jackfruit.
4、aquatic product
Crayfish, fish and shrimp crispy, fillets, shrimp, octopus, crab, squid ring, squid larvae
5、cooked wheaten food
Mahua, Guoba, honey food, MI san dao, fried dough sticks, sesame dough, gluten, glutinous rice noodles, SaQima, Sanzi, etc
6、Meat processing
Animal meat, meat pieces, fried chicken wings, meat products
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