vacuum frying at low temperature (80 ~ 120 ℃) for fried food, dehydration, heat can effectively reduce the destruction of food nutrients.2, vacuum frying oil has a unique effect off.Currently used: ① fruits: apples, kiwi, banana, jackfruit, persimmon, strawberry, grape, peach, pear, etc.; ② vegetables: tomatoes, sweet potatoes, potatoes, green beans, garlic, carrots, green pepper, pumpkin, onions, etc.; ③ dried fruits: dates, peanuts, etc.; ④ aquatic products and animal meat.3, low-temperature vacuum frying to prevent deterioration of edible oils and fats bad, do not join the other antioxidants, can increase the oil repeated utilization, reduce costs.The oil content of fried food is generally as high as 40% to 50%, while the vacuum frying oil content of 10% -20%, -40% 30% saving, fuel-saving effect is remarkable.Food crisp and not greasy, good performance can be stored.4, under vacuum, the gap in fruit and vegetable cells, the rapid vaporization of water, expansion of space to expand, puffing the effect is good, crisp and delicious products, and possessed a good rehydration properties.
vacuum fried foods advantages: 1, color effect: vacuum frying, frying temperature is greatly reduced, and the frying pan is also a significant reduction in oxygen concentration.Fried food is not easy to fade, change color, browning, you can maintain the color of raw material itself.Heat easily, such as kiwi fruit browning, if the vacuum frying, can keep their green. 2, Paul Hong effect: vacuum frying, the sealing material is heated under vacuum.Raw material in the most water-soluble flavor components, are not dissolved in the oil and raw materials as dehydration, which further concentrated flavor ingredients.Therefore, the use of vacuum frying technology can save raw material itself has a good flavor. 3, lower level of fat deterioration: fried oil degradation including oxidation, polymerization, thermal decomposition, and water or water vapor and oil exposed to the hydrolysis-based.In the vacuum frying process, the oil in a vacuum state, the gas dissolved in oil in a large number of escape quickly, resulting in less water vapor pressure, and the frying temperature is low, therefore, greatly reduce the extent of oil degradation.