Dehydration and drying is an important technology for processing many fresh agricultural products. It is of great significance for extending the shelf life of agricultural products, reducing the loss of decay, and increasing the added value of agricultural products.
Carrot Chips Vacuum Frying Process
1. Process: fresh carrot → selection → cleaning → peeling → slicing → pre-cooking → dehydration → vacuum frying → de-oiling → cooling → weighing → packaging → finished product
2. Mechanical equipment: cleaning tank, peeling machine, slicer, sandwich pot, drying box, vacuum fryer, centrifuge, packaging machine
Vacuum Frying Carrot Slice Process
The carrot chips are put in a vacuum fryer for frying, the vacuum degree can be controlled at -0.098 MPa. The oil temperature is controlled at 80 to 85 ° C. And the frying time can be determined according to the carrot variety, texture, frying temperature and vacuum degree. Specifically, when the foam on the carrot piece disappears completely through the observation hole of the fryer, it indicates that the frying is over, and the oil content is below 35% to 40%. Centrifugal de-oiling removes excess oil from the carrots immediately after frying. If vacuum de-oiling is used, the oil content will be less than 20%, which makes it easier for consumers to accept and extend the shelf life.
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Qingdao Liuyi Machinery Co., Ltd is specialized in producing vacuum frying machine for more than 20 years. Our machine has special design and perfect processing craft. So the finished products are very good not only in color, but also tastes. Welcome you inquiry and visit our factory.