VACCUM FRIED FOOD PROCESSING TECHNOLOGY
Vacuum frying is a culinary marvel that distinguishes itself by embracing the harmony of low-pressure cooking and minimal oil usage. In stark contrast to conventional deep frying, which often submerges food in a sea of hot oil, vacuum frying takes a more nuanced approach. It operates within a controlled low-pressure environment, where the atmospheric pressure is carefully reduced, thus lowering the boiling point of water within the ingredients being cooked. This meticulous process preserves the integrity of textures and flavors, resulting in snacks that are a harmonious marriage of crunch and taste.
Vaccum Fried Products have low moisture content and low water activity so it has long shelf life. The vacuum fried products are crispy and retain original color, taste and odor as of the natural foods.
Vacuum frying can be used to fry high sugar and moisture fruits and fresh vegetable in order to produce various kinds of snacks. A vacuum frying system consists of a vacuum frying chamber with centrifuge de-fatting unit; a condenser and vacuum pumps, also, freezing process of high moisture vegetable and fruit by means of quick freeze machine before vacuum frying is usually recommended in order to obtain crispy vacuum fried products.
The only reason for the rapid promotion of vacuum frying, obviously, is that investment cost of vacuum fryer is much higher than that of deep frying machine.
The crux of vacuum frying lies in the art of minimal oil usage. Traditional frying methods tend to saturate food with excess oil, making it a calorie-laden indulgence. Vacuum frying, on the other hand, redefines the culinary landscape by significantly reducing oil absorption. The outcome? Crispy, flavorful snacks that are not just delectable but also mindful of health-conscious preferences.
VACCUM
FRIED FOOD PROCESSING TECHNOLOGY
Vacuum frying is a culinary marvel that distinguishes itself by embracing the harmony of low-pressure cooking and minimal oil usage. In stark contrast to conventional deep frying, which often submerges food in a sea of hot oil, vacuum frying takes a more nuanced approach. It operates within a controlled low-pressure environment, where the atmospheric pressure is carefully reduced, thus lowering the boiling point of water within the ingredients being cooked. This meticulous process preserves the integrity of textures and flavors, resulting in snacks that are a harmonious marriage of crunch and taste.
Vaccum Fried Products have low moisture content and low water activity so it has long shelf life. The vacuum fried products are crispy and retain original color, taste and odor as of the natural foods.
Vacuum frying can be used to fry high sugar and moisture fruits and fresh vegetable in order to produce various kinds of snacks. A vacuum frying system consists of a vacuum frying chamber with centrifuge de-fatting unit; a condenser and vacuum pumps, also, freezing process of high moisture vegetable and fruit by means of quick freeze machine before vacuum frying is usually recommended in order to obtain crispy vacuum fried products.
The only reason for the rapid promotion of vacuum frying, obviously, is that investment cost of vacuum fryer is much higher than that of deep frying machine.
The crux of vacuum frying lies in the art of minimal oil usage. Traditional frying methods tend to saturate food with excess oil, making it a calorie-laden indulgence. Vacuum frying, on the other hand, redefines the culinary landscape by significantly reducing oil absorption. The outcome? Crispy, flavorful snacks that are not just delectable but also mindful of health-conscious preferences.