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Fried Onion Making Machine

Fried Onion Making Machine

The introduction of low-temperature vacuum fried onion slices immediately caused a huge reaction in the market and was favored by many consumers.The onion slices produced by fried onion making machine are different from the high temperature frying process, that is, under vacuum conditions, the raw materials are dehydrated at 80℃-120 ° C, effectively avoiding the destruction of the nutrients and quality of the onion slices....

Development of Onion Food Processing Industry

"One day an onion, keep doctor away" this is a view from a US medical report. In Europe and the United States, onions are well known as 'vegetable queens', onions contain prostaglandin A, diallyl, disulfide and sulfur amino acids and trace element selenium, which play a great role in lowering blood pressure, anti-vascular sclerosis and lowering blood lipids. It is also used as an anti-cancer medicinal food. Just because of the value of onion itself that onion food processing has developed rapidly. In the international market, in addition to dehydrated onion slices and fried onion rings, low-temperature fried onion slices are also taking possession of one's own place, it has gradually shown a booming trend in the domestic and foreign markets.


The introduction of low-temperature vacuum fried onion slices immediately caused a huge reaction in the market and was favored by many consumers.


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Fried Onion Making Machine benefits
1. Comparison of fried methods
Traditional onion frying
Deep-fried onion rings are mainly fried with flour under normal pressure. The oil temperature is mostly above 160 °C, and such high temperature brings many problems: the nutrients of the onion slices are destroyed, the color and the scent is destroyed. In addition, high temperature causes environment pollution and increase fuel consumption. Also, the repeatedly used oil will become thicker and deterioration, which do harm to people's body and health.


Vacuum low temperature frying
The onion slices produced by fried onion making machine are different from the high temperature frying process, that is, under vacuum conditions, the raw materials are dehydrated at 80℃-120 ° C, effectively avoiding the destruction of the nutrients and quality of the onion slices. Besides, it can prevent the deterioration of oil, improve the utilization of oil, reduce the cost, and ensure the safety and hygiene of production.


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2. oil content comparison
Low temperature frying oil content
The low-temperature vacuum-fried onion slices have an oil content of less than 20%, and the fuel-saving effect is remarkable. The food is crisp and not greasy, and good storage property.


High temperature frying oil content
The oil content of high-temperature frying is as high as 40%-50%, the fuel consumption is large, and the oil content is too high. The repeatedly used oil will produce the cancerous substance acrylamide, which will affect the health of the body.

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Contact us:

Email: vacuum-fryingmachine@hotmail.com

WhatsApp: 86 155 0532 3188


Automatic Vacuum Fried Onion Making Machine Advantages
Fried onion making machine has many advantages, as below:
1. Heater:
The low-temperature vacuum fryer produced by Liuyi Machinery Co.,Ltd, its heater is made of 316 stainless steel with high temperature resistance(it is easy to clean with water and protect the product from secondary pollution). The oil temperature required for frying can be ok within 8-13 minutes after start the recycling system.


The other heaters are sandwich type, the heating speed is slow, and it needs to be preheated about 30 minutes, and the products in the chamber are not heated uniformly, which affects the product quality.


2. Our vacuum fryer is fed out by the side door, which is suitable for the height of the human body and is easy to operate.


3. De-oiling method:
The de-oiling method of our vacuum fryer is centrifugal type de-oiling, which directly de-oils in the frying chamber. When the oil is de-oiled, the vacuum degree and temperature in the chamber are stable, so the effect is good. Other machines need to take out the raw materials, then put into a separate equipment for de-oiling. Once it is taken out, it is exposed to normal pressure, so that the oil is firmly adsorbed inside the raw material, and the temperature of the raw material rises, so the de-oiling effect is poor, which in turn leads to the high oil content of the product.



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Qingdao Liuyi Machinery has been committed to the research and production of food machinery and equipment for more than ten years. The low-temperature vacuum fryer is based on the feedback from the customers of the food processing enterprises and the production requirements of the company, and we also continuously improve the technology to enhance its overall performance, thus  support our customers better service. The general manager of the company, Gong Qinming, will also guide all the outstanding scientific research teams and diligent workers' groups to provide customers with excellent products, fair and reasonable prices and timely after-sales service.

 

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