Nutritional Content: Selenium, Phosphorous, Copper, Protein, Tryptophan, Vitamin C, Vitamin B6
Health Benefits: Lower cholesterol, Prevent blood clots, Reduce blood pressure, Helpful against, prevent cancer, Protect against fugal and bacterial infections.
Fresh garlic → split, peeled → cleaned → sliced → blanched → cooled → frozen → thawed → dipped → vacuum fried → seasoning → packaging → finished product
The low-temperature vacuum frying technology organically combines frying and dehydrating to keep the product in a vacuum low temperature state, reducing or even avoiding the damage caused by oxidation (such as fatty acid loss, enzymatic browning and other oxidative deterioration). At the same time, it can effectively avoid a series of problems caused by high temperature treatment of food, such as the deterioration of the polymerization of oil at high temperature and the loss of nutrients of food. The use of vacuum frying process to process garlic into garlic chips can retain the nutrients, flavor components and functional factors of garlic to the greatest extent, and conforms to the development trend of modern food modernization and modern food internationalization.
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Vacuum fried garlic machine features
1. The required vacuum can be reached in a short time, and the vacuum condition in the pot can be well maintained during the frying process (-0.098mPa)
2. The heating is quick. The temperature required for frying can be reached in 8-13 minutes after starting up, which can save resources.
3. The machine is fully automatic computer control. From the start to the taking out is fully computer operation, saving labor costs
4. Fried evenly, the oil temperature difference can be controlled within 1 °C. The fried garlic color is fresh, and the taste is crispy.
Vacuum fried garlic machine Technical Parameter
|Vacuum Pump Power||9kw||12kw||15kw||15kw|