Advantages Of Vacuum Fried Food

1.Color retention. Using vacuum frying, the frying temperature is greatly reduced, and the oxygen concentration in the fryer is greatly reduced. The fried food is not easy to fade, change color, brown, and can maintain the color of the raw material itself. For example, kiwifruit is extremely susceptible to heat browning, but if vacuum frying is used, it can maintain its green color. However, for oil-soluble pigments, such as carotenoid pigments and chlorophyll pigments, the pigments are easily dissolved out during frying, so the raw materials should be pre-treated before frying to maintain the stability of the pigments.

2.The role of preservation. With vacuum drying, the raw materials are heated in a sealed state. Most of the taste components in the raw materials are water-soluble and do not dissolve in the fat. As the raw materials are dehydrated, these taste components are further concentrated. Therefore, vacuum frying technology can well preserve the aroma of the raw material itself.

3. Reduce the degree of oil and fat deterioration. Including oxidation, polymerization, thermal decomposition, and water or steam and oil contact to produce hydrolysis. In the vacuum frying process, the oil is under negative pressure, and the gas dissolved in the fat quickly escapes in a large amount, the generated water vapor pressure is small, and the frying temperature is low, so the degradation of the fat is greatly reduced.

4.The preservation characteristics of vacuum fried food. The hygroscopic crunchiness of vacuum fried food is an important sensory indicator of vacuum fried products. To keep the product crisp, the moisture content should be controlled within 5%, which is about 1%. Therefore, the product has stored The problem of moisture absorption in the process is seriously considered.

5. Packaging for vacuum frying. Oxidizing vacuum frying products of vacuum frying products have a porous structure, and a layer of grease will be adsorbed on the surface of the pores. This layer of fat cannot be removed by centrifugal deoiling, so vacuum fried products have a certain oil content. The oxidation reaction occurs between the contact of fat and oxygen. Therefore, when packaging vacuum fried products, the air should be excluded or filled with inert gas as much as possible. For products with long shelf life, some antioxidants can also be added.