Vacuum frying of breaded shrimps fryer

Vacuum frying is taken as an alternative technique to produce high-quality fried food.

Using this vacuum frying technology can produce series of products, for example: The Natural Fruit & Vegetable Crispy Chip, meat, marine products,  nuts and medicinal herbs. Therefore this technology is named a frying technology revolution.

Feature of shrimp vacuum frying machine

Maintaining the original color, flavor and nutrition of fruits & vegetables.

Crispness, no grease, is the favorite food of the young and old.

High fiber, multifold vitamins.

Having a good structure for quick rehydration.

Free preservatives, artificial color and flavour.

Convenient food, long shelf life (twelve months).

Most of fruit and veg which are very easy to be obtained and have attractive color, special flavor, more nutrition and low cost are much preferred to produce the crisp chips. Especially raw materials which cant be processed by traditional frying method, as pineapple, strawberry, cucumber etc. Raw materials used in common are as followed:

Fruits: Apple, Pear, Persimmon, Banana, Pineapple, Peach, Mango, Strawberry, Chinese gooseberry, Carambola (star fruit), Muskmelon etc.

Vegetables: Onion, Carrot, Sweet potato, Potato, Pumpkin, Okra, Balsam pear, Taro, Lotus root, Kidney bean, Mushroom, Cucumber, etc.

Nuts: Peanut, Almond, Pea, Walnut, cashew nut etc.

Aquatic products: Fish, Shrimp, Shellfish, etc.

Others: Bean Product, meat, Chinese herbal medicine, etc

Frying oilPalm oil, Refined vegetable oil.

Assistant: Sugar, Maltose, Salt, Natural flavoring, etc.

Packing materials: High density, multi-layered metallized plastic bags for food, aluminum foil or iron, aluminum and paper easy-pulling pot

Highlights of Vacuum frying of breaded shrimps fryer

Compared with atmospheric frying, vacuum frying can significantly decrease the oil absorption of breaded shrimps.

The oil content in the vacuum-fried breaded shrimps decreased because of the reduction in moisture loss during the process.

VF can effectively decrease the acrylamide content of the breaded shrimps.

The vacuum-treated samples presented better color and lower hardness than the atmospheric-treated samples.

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