The Gram Nutritional Value
Grams are rich in folic acid, potassium, magnesium, phosphorus, zinc, copper and vitamin B1, and also contain a certain amount of niacin, vitamin B6, pantothenic acid, calcium and fiber. Grams are a good source of healthy carbohydrates. It is rich in iron and low in calories. Reduce digestive problems and stabilize blood sugar levels. Grams play an important role in blood and calcium supplementation and are the best food for patients with diabetes and hypertension.
Grams processing methods are diversified. Many companies have complete fried grams production lines, including sorting, polishing, dipping and seasoning, etc. However the most important step is the frying. The quality of fried grams finished product depends on the temperature and vacuum control during the frying process. Therefore these tests whether the quality and performance of the fryer can meet stable oil temperature and vacuum.
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Fried Gram Frying Machine Advantage
With more than 10-year experience in food machinery processing, Qingdao Liuyi Machinery Co., Ltd. has a professional production and research team. We hold more than ten technicians, and constantly introduce international advanced technology to improve the existing machines. The latest generation of fried gram frying machine has the following characteristics:
• Excellent machine quality
• Simple and reasonable design
• Easy to operate
• Low maintenance
• Sturdy and durable, long life
• A lot of detailed testing by the quality control department before sending out.
• Widely exported to customers around the world
• Best after-sales service
Fried Gram Making Machine Composition
Sorting machine—soaking machine—frying machine—seasoning machine—automatic pouch packing machine
Vacuum Fried Gram Features
1. Vacuum low-temperature fried grams can preserve the nutrients of themselves.
Gram itself has high protein content, and it contains 63.5% carbohydrates, 5.3% fat, and a variety of minerals and vitamins. In particular, there contains 52.1% oleic acid and 38% linoleic acid in its fat. These two unsaturated fatty acids are as high as 90.1%, which is more than 10% higher than soybean. After frying, it does not destroy its own nutrients.
2. Color retention, taste preservation
The vacuum-fried grams can maintain their own yellow color, no blackening or gelatinization. The taste maintains the original flavor of the grams, similar with chestnut.