Vacuum Fried Foods

Vacuum fried foods are hailed as the "green revolution" of fried snack foods of this century. The color preservation function uses 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 Discoloration and browning 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.

The aroma preservation function is vacuum frying. 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 dehydrate, these taste components are further concentrated. Therefore, vacuum frying technology can well preserve the aroma of the raw material itself.

To reduce the degree of oil and fat deterioration, the deterioration of oil for frying includes oxidation, polymerization, and thermal decomposition, and water or steam contact with oil 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.