2020年2月21日星期五
2020年2月20日星期四
2020年2月2日星期日
Small Fish Vacuum Fryer
Seafood is a product that is not easy to store and transport. The standard methods of processing of the fish fillet is inconvenient, the final products have a short shelf life and it is costly to produce. Fish fried under vacuum reduces the oxidative deterioration of oil, fuel and energy consumption, increases raw material utilization, reduction in production costs, and rise in labor productivity. The finished product is hygienic, easy to store and transport, and can be considered a good travel food.
The VACUUM FRYER is designed to process a wide range of products such as potatoes, carrots, onions, celery, beetroots and many other fruits or vegetables for making snacks, chips. This device allows you to experiment with a wide range of food products with its versatility of use.
WHY VACUUM FRYERS ARE BETTER
Vacuum fryers are an alternative means of producing snacks, using low pressure and low temperatures. It has been proven that vacuum processing makes snacks healthier. Frying by
means of this technology can be described as a process of removing moisture and cooking food
through contact with hot oil. However, the oil does not enter into the product’s open pores,
and therefore the resulting snack will have only a minimal oil content. Compare this with the 40%
oil content of classical processing! The low pressure at which processing is carried out in a vacuum fryer, allows you to produce snacks at lower temperatures, from 85°С to
120°С. Carcinogens do not form in the oil, the oil stays fresh longer, and oil consumption is lower than in atmospheric fryers. When fried at low temperatures, the product maintains its natural color, taste, aroma, and nutrients. Fruits and vegetables fried in a vacuum fryer are turned into healthy snacks.
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