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| Fried pressure |
| Release time:2012/6/27 |
| Fried method are classified according to the atmospheric pressure is divided into Fried Fried, reduced pressure Fried and high pressure Fried. A, atmospheric pressure Fried Fried Fried machine atmospheric pressure and environment in the same atmospheric pressure, usually open, is the most commonly used Fried way, are widely applicable, mainly used for the Fried mature grain food, such as Fried cake, Fried bread, Fried instant noodles, etc. Second, the reduced pressure Fried also called vacuum fryer, is within the machine will be Fried Fried temperature of 100 ℃, vacuum degree for 92-98.7 KPa, this method can make products to keep good color, fragrance, shape and its stability, quick dehydration, and Fried environment because the concentration of oxygen in very low and the degree of deterioration is also low, less nutrients loss, low water content, crisp products. Vacuum frying machine is mainly used to produce fruit and vegetable chips. Three, high pressure Fried is to make Fried high pressure Fried device inside the pressure is higher than normal pressure of Fried method. High pressure Fried can solve a long time because the Fried food quality problem of influence. This method to the high temperature, water and oil less volatile loss, the product in crisp outside tender, the most suitable for the meat Fried, such as Fried chicken leg, Fried chicken, Fried lamb, etc. |
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