Technical characteristics of vacuum low temperature frying

Vacuum low temperature frying uses a vacuum environment to allow the material to dry quickly at low temperatures. Fruit and vegetable chips made by vacuum low-temperature frying technology - crispy and different flavors. The vacuum frying technology preserves the natural color, nutrition and flavor of fresh fruits and vegetables, and has the characteristics of low fat, low calorie and high cellulose. The oil content of low-temperature fried foods is obviously lower than that of traditional fried foods. The low-temperature fried foods have no greasy feeling, and do not produce 3-4 benzopyrene and acrylamide, etc., and have a long shelf life and a wide processing range.

The vacuum low-temperature frying technology has been hailed by the international food industry as “the green revolution of frying technology”. Fruit and vegetable chips are known as “green food in the 21st century” and “space food”. Fruit and vegetable chips as an international trend food, fruit and vegetable chips almost occupy all the characteristics of an ideal food. It conforms to the development trend of international food and conforms to the trend of modern food modernization and internationalization. The development of fruit and vegetable chips will not only ease the passive situation of “difficulty in selling fruits and difficult to sell vegetables”, but also provide more high-quality and inexpensive raw materials for fruits and vegetables for development enterprises. Vacuum low-temperature frying technology is conducive to the development of agricultural industrialization, improve the economic value of agricultural products, and achieve high-yield, high-quality, high-efficiency agriculture.