Introduction Of Vacuum Frying Dehydration Equipment For Potato Chips

Vacuum frying, also known as low-temperature frying, refers to the food processing and dehydration under the condition of vacuum and oxygen deficiency, so as to reduce the oxidation caused by the contact between oxygen and food during the food processing, and to avoid the harm to human body and bacterial erosion caused by the oxidation reaction, such as fatty acid, enzymatic browning, oxidation, carbonization, enzymatic change and other harmful substances, so as to realize the desire to make healthy food, Avoid many disadvantages and food nutrition loss caused by high temperature frying. Fruits and vegetables crisps are fresh vegetables and fruits, which retain the nutrients and trace elements in the fruit tree by using the double-permeability and double-osmosis dehydration process.
Non-expansion and non-frying - the production process of the product has no expansion process, and the vacuum low-temperature oil bath dehydration technology is used to avoid the frying process of the product. This product is the replacement product of expanded food and fried food;
It is easy to store at room temperature - convenient to eat, ready to eat after opening the bag, and the shelf life of the finished product can reach 12 months.
In addition, there are other products of various specifications and tastes that are "three invariants": that is, the color, nutrition and taste of the product do not change; Do not reduce, do not increase - the product does not reduce anything except water; The product has not increased anything except delicious; High nutrition and low fat - HACCP quality control system is adopted.