With the upgrading of global consumer dietary demand, high-end seafood crispy snacks are increasingly popular, and the vacuum fryer has become the core equipment of seafood processing enterprises by virtue of its unique low-temperature processing advantages.
Seafood raw materials such as shrimp, squid and small fish are delicate in texture and rich in protein. Traditional high-temperature frying is easy to cause protein denaturation, serious fishy smell and brittle and broken finished products. The vacuum fryer uses low-temperature vacuum technology to process seafood at 80-95℃, which can effectively retain the fresh protein and nutritional ingredients of seafood.
The vacuum negative pressure environment of the vacuum fryer can fully volatilize the fishy and peculiar smell of seafood raw materials, making the finished seafood crisps fresh and delicious without fishy smell. At the same time, the variable-frequency deoiling system of the vacuum fryer can remove excess grease, making the seafood crisps low in oil, crispy and not greasy.
At present, more than 80% of high-end seafood crisp processing enterprises in the world have adopted vacuum fryer equipment. It is the key equipment to improve the grade and market competitiveness of seafood snack products.
