Processing method and technology of fruit and vegetable crispy skin

Advantages: First, to ensure the health and safety of the product, the main components of the equipment directly in contact with the food are all made of stainless steel. The key components of the HACCP shaft seal are all made of German products to ensure the quality of the product. In addition, it is equipped with a special oil washing device and The sewage outlet and the clean vacuum vacuum valve are also equipped with special purpose to reduce noise and prevent dust from entering the fryer.

Second, to ensure that the product is natural green, when the product is heated, the equipment can be heated rapidly, and the equipment can be heated and fine-tuned to ensure the oil temperature is constant at ±1 °C, which ensures the color, fragrance, taste and shape of the product. Good.

Third, high efficiency, environmental protection and energy saving. The equipment has a very advanced degreasing device. It mainly adopts the belt deceleration and motor integrated motor. It has quick deoiling, free deceleration and shutdown, no belt transmission slippage, guarantees the complete shape of the product, no breakage, high yield. The vacuum system and high-efficiency condenser ensure that the vacuum (gauge pressure) can reach -0.1Mpa, which can shorten the processing time, improve the efficiency and low oil content.

First, the working principle: Fruit and vegetable chips are fresh fruits and vegetables as the main raw material, edible vegetable oil as the heat medium, low-temperature vacuum frying (VF) is quickly dehydrated and dried in a very short time, and the water content is very low. Fruit and vegetable foods, low oil content, brittle but not greasy, preserve the original shape of fruits and vegetables and are rich in vitamins, minerals, fiber and other nutrients, with low sugar, low salt, low fat, geothermal and so on.

Second, the composition of vacuum low-temperature frying equipment: vacuum frying tank, oil heating system, vacuum system, oil storage system, pneumatic system, automatic deoiling system, electrical control system.

First, vacuum fryer features:

Deoiling is under vacuum, making oil and water content lower. Deep-fried, deoiled, dehydrated, oil-filtered integrated meter, continuous in vacuum, low oil content, product under negative pressure, food processing under such conditions of relative oxygen deficiency, can reduce or even avoid oxidation The harm caused by effects (such as fatty acid loss, enzymatic browning and other deterioration). In the negative pressure state, with frying as a heat transfer medium, the moisture inside the food (white water and partially bound water) evaporates rapidly and ejects, causing the structure to form a loose porous structure. Automatic temperature control, no overheating, no overpressure, ensuring product quality and safe production. The machine is made of stainless steel and has the characteristics of high work efficiency, stable performance and convenient installation and use.

Second, the advantages of vacuum fried foods

Color retention: vacuum frying, the frying temperature is greatly reduced, and the oxygen concentration in the fryer is also greatly reduced. The fried food is not easy to fade, discolor, brown, and can maintain the color of the raw material itself, such as kiwifruit is extremely susceptible to heat. Browning, if vacuum fried, can keep it green.

Preservation effect: vacuum frying, the raw materials are heated under sealed vacuum conditions, most of the flavor components in the raw materials are water-soluble, do not dissolve in the oil, and these flavor components are further obtained as the raw materials are dehydrated. Concentration, therefore, the vacuum frying technology can well preserve the fragrance of the raw material itself and reduce the degree of fission of the oil. The deterioration of the fried oil includes oxidation, polymerization, thermal decomposition, and the hydrolysis is mainly caused by contact of water or steam with oil. In the vacuum frying process, the oil is in a negative pressure state, the gas dissolved in the fat quickly escapes a lot, the generated water vapor pressure is small, and the frying temperature, so the degree of deterioration of the grease is greatly reduced.