Fruit and vegetable chips are a popular food that is processed and produced using vacuum low-temperature frying technology. The main indicators such as taste and oil content can reach a high level. Fruit and vegetable chips are currently selling well in the market, with huge potential in the domestic market. In recent years, our company has sold a lot of vacuum frying machines abroad, and has recently launched a new productHenan low temperatureHigh efficiency of okra vacuum fryerIt is a new type of vacuum frying equipment developed according to the production requirements of users. It has the characteristics of high efficiency, good product quality, and high degree of automation. This equipment can be used for the processing and production of most fruits and vegetables, and the frying efficiency is very good. For users who are not clear about the processing and production process, our company can provide corresponding production process instructions. Whether quick freezing or soaking is required, the user can provide instructions.

Due to the abundance of vacuum during frying, dehydration plays a significant role in the process of vacuum frying. Therefore, it is different from the original meaning of frying. The organic combination of frying and dehydration makes the processing technology of this equipment unique. In recent years, the demand for fruit and vegetable chips and vacuum equipment in the domestic market has been increasing, which has given it broad development prospects,Henan low-temperature okra vacuum fryer has high efficiencyThe use of vacuum frying is carried out at a lower temperature and for a shorter period of time to control the production of acrylamide. At the same time, the main component of okra is dietary fiber, with relatively low carbohydrate content. The amount of acrylamide in the finished product was not detected, which reflects the safety of the product and can be used for frying fruits and vegetables.

1. Material selection: Use fresh mushrooms that are free from mold spots, mold, impurities, unpleasant odors, complete in shape, and uniform in size as raw materials. Cleaning: Rinse repeatedly with clean water to remove sediment, sawdust, and other dirt from the mushroom body. And drain the water completely.

2. Qingqing: Boil in boiling water for 2-3 minutes, add 0.5% salt and 0.3% citric acid to the Qingqing water. 3. Immersion: Soak fresh mushrooms in a 10% maltodextrin solution and vacuum soak until the mushrooms are evenly soaked.
4. Vacuum frying: Heat the oil to 90 ℃, then close the frying pan door, increase the vacuum degree to above 0.09 MPa, and start the degreasing operation. Fry for 20-25 minutes at an oil temperature of 90-95 ℃ until the oil surface boils without water bubbles.
5. Vacuum degreasing: Remove the fried mushroom crisps from the oil surface and centrifuge them under vacuum while they are still hot.
6. Nitrogen filled packaging: Under dry conditions, bag the mushroom crisps and seal with nitrogen gas.
7. The factory is equipped with on-site processing workshops, where students can learn and test machines on site. After purchasing the machine, professional personnel provide free technical training, and anyone with or without processing experience can master it proficiently. The technical package includes teaching and training.

The oil temperature of this process is controlled at 90-95 ℃, and the frying time is controlled at 20-50 minutes, achieving deep frying at a lower temperature and in a shorter time. The raw materials in the basket are centrifuged to remove oil under vacuum, and then the vacuum operation is stopped. The sealing door is opened and the basket is loosened and tightened to discharge the material. The oil content of food after vacuum low-temperature frying and degreasing is about 25% or less, and the moisture content is about 3%. The peroxide value index of vacuum fried okra is significantly lower than the national standard, mainly due to the lower oil temperature, lower oil absorption, and lower fat mass fraction of vacuum fried okra.

The main components of the okra low-temperature vacuum fryer that come into direct contact with food are all made of stainless steel, which meets the requirements of HACCP. Moreover, all key components of his shaft seal are made of German products to ensure product quality. In addition, it is equipped with a dedicated oil washing device and drain outlet, which are clean and hygienic. The equipment is also equipped with noise reduction at the vacuum negative pressure valve position, which can reduce noise and prevent dust from entering the frying pan. Jiate vacuum fryer raw materials - screening - cleaning - slicing (sectioning) - killing (color protection) - draining - freezing - soaking (vacuum impregnation) - cleaning - draining - vacuum frying - vacuum degreasing - seasoning - product packaging - storage. A vacuum fryer is used to deep fry and dehydrate food at low temperatures (80-120 ℃), which can effectively reduce the damage of high temperatures to the nutritional components of food. Low temperature vacuum frying can prevent the deterioration of edible oils and fats, without the need to add other antioxidants, which can improve the reuse rate of oil and reduce costs. The oil content of general fried foods is as high as 40% -50%, while the oil content of vacuum fried foods is between 10% -20%, saving fuel by 30% -40%. The food is crispy but not greasy, and has good storage performance.

The okra low-temperature vacuum fryer consists of a feeding hopper, a feeding door, and a vacuum sealing device. Below the feeding hopper is the feeding door, which can be opened and closed at regular intervals. Below the feeding door is a vacuum sealing device, which is a double cylindrical structure consisting of a rotating inner cylinder and a fixed outer cylinder composed of four blades. During operation, the inner cylinder of the sealing device rotates continuously and slowly. When the blade opening is aligned with the outer cylinder opening, the feeding door opens and the material enters between the two blades of the rotating inner cylinder, moving slowly with the blades. When the blade opening reaches the lower opening of the outer cylinder, the material enters the frying conveyor belt. During this process, there are always two or more blades of the inner cylinder of the sealing device in contact with the outer cylinder, thus ensuring the sealing of the material when entering and leaving. The feeding device can be designed according to the external characteristics of different materials.