Lufeng anchovies fried / shrimp processing equipment / frying vegetable device / vacuum frying machine

Xuzhong fryer vacuum frying, frying temperature greatly reduced, and the oxygen concentration fryer also significantly reduced. Fried foods will not fade, change color, browning, you can keep the color of the raw material itself. Kiwi vulnerable to heat as browning, the use of vacuum frying, you can keep it green. Vacuum frying technique uses a vacuum environment at a low temperature so that the material can dry quickly. In vacuum frying technology --- crisp taste food made, different flavor. Vacuum frying technique saves natural color of fresh fruits and vegetables, nutrition and flavor, but also has a low fat, low calorie and high fiber characteristics. Frying oil was significantly lower than traditional foods fried foods, fried foods low non greasy, it does not produce 3-4 benzo 笓 and acrylamide and other carcinogens, and long shelf life, a wide range of processing. Vacuum frying technique is known as the international food industry, "Fried Green Revolution technology" 1, color effects using vacuum processing, greatly reducing the processing temperature, oxygen concentration and processing of the pot is also significantly reduced. Food not fade, discoloration, browning, you can keep the color of the raw material itself. Kiwi vulnerable to heat as browning, the use of low-temperature vacuum process, can maintain its green color. But for the oil-soluble dye, such as carotenoid pigments, chlorophyll pigments during frying, a dye soluble, so in response to the raw material pretreatment before processing, in order to maintain stable pigment. 2, Paul Hong action http://www.xzbaoziji.com/ technology and practices cake soup dumplings steamed dumplings curry Daquan http://www.xzjiaoziji.com crisp angles approach Daquan vacuum low-temperature processing of raw materials in a sealed the state is heated. Raw materials in the most water-soluble flavor ingredients, not dissolved in fat, and with the dehydration of raw materials, which were further concentrated flavor ingredients. Therefore, vacuum frying technology can save the raw material itself has a fragrance. 3, reducing fat frying oil deterioration degree of degradation include oxidative polymerization, thermal decomposition, and water or water vapor generated in contact with the oil-based hydrolysis. In the low-temperature vacuum process, the oil in the vacuum state, the gas dissolved in the oil in a large number of quickly escape, the water vapor pressure produced less frying temperature and low, therefore, the degree of deterioration of oil is greatly reduced. http://www.cctv7000.com/ Pho noodle production skills http://www.xzspjx.com/ cheap buns Index http://xuzhong002.1688.com/ Guangzhou Asahi Food Machinery Index Public Food Machinery Co., Ltd. exclusive production and development of "double room low-temperature vacuum frying machine is the production of" green health leisure fried food "rather than general poor quality" junk fried food. "" "" "" "double chamber vacuum frying machine is" XuZhong " latest development of the third generation of vacuum frying equipment, is currently the world's newest, most energy-efficient, safest, most practical frying equipment; first-generation single-chamber vacuum frying machine, the second generation of water-oil mixture vacuum frying machine The third-generation dual-chamber vacuum frying machine Machine Genius, maintenance of life, the master free onsite installation and training. XuZhong brand, CCTV promote the brand, the national ISO quality system certification of products, government procurement key recommendation of products, the old brand worth of information, allowing you to use the appropriate, with the assured, quality assurance, the price is.