Fruit and vegetable crisp vacuum speed heat unit
1. The integrated design of heating, frying, oil storage, deoil, dehydration and oil filtration is completed in a vacuum.The product is low in oil content and the product is in a negative pressure state. The process of food processing under this condition of relative hypoxia can reduce or even avoid oxidation (such as fat rancidity, enzymatic browning, and other oxidation changes. The harm caused by quality etc. In the negative pressure state, the oil is used as the heat transfei medium, and the moisture in the food (free water and part of the water) will evaporate rapidly and spray out, making the tissueloose and porous structure.
2. The fruit and vegetable crisp is a kind of fresh fruit and vegetable as the main raw material, with the edible vegetable oil as the hot medium, the low temperature vacuum frving (VF) and other advanced technology, can quickly dehydrate and dry ir the very short time, obtain the fruit and vegetable food with very low water content, the oil content is low, the crisp and not greasy, and the original shape, color and fragrance of the fruits and vegetables are preserved. Taste, and rich in vitamins minerals, fiber and other nutrients, with low sugar, low salt, low fat, low heat and other characteristics. The applicable range of food:
1.fruits: apples, pears, persimmons, bananas, macaques, pineapple, winter jujube, strawberry, jackfruit, etc.
2. veaetables: carrot, radish, sweet potato. pumpkin, garlic, onion, mushrooms. potatoes. sweet potatoes, letinous edodes pumpkin,wax gourd,okra and so on.
3.meat type: beef, fish fillet, shrimp, octopus and so on
4. dried fruits: green beans, broad beans, dates, peanuts and so on