With people’s life level up, deep fat fried
chips isn’t the first choice for enjoying casual time with family. Because anything
fried in high temperature is harmful for body, also leads to fat problem. Thus,
we explore how to create low temperature for frying and solve high oil content
problem.
According to the frying principle, we find out
that frying is just a process of moisture evaporating. If we can reduce the boiling
point, we can get dried chips at lower temperature.
So we can use vacuum pump to reduce the air
content of one sealed chamber and create reduced pressure condition. The boiling
point will become lower in the reduced pressure condition. By now we name
frying in reduced pressure condition as vacuum frying. In the exploring progress,
we also discover that many other materials could be fried in reduced pressure
condition, like banana, okra, mushroom, jackfruit, sweet potato, green bean……almost
anything is suitable.
But, how to get higher quality final chips
with fresh color, more natural nutrition and lower oil content? This is related
to the pre-process of frying, vacuum degree and vacuuming speed, heating speed,
Oil temperature uniformity, sealing……this is a system problem, not only one
point. Do you know how to choose one perfect vacuum fryer? Contact me to know
more details.
