Nuts are rich in unsaturated fatty acids and nutrients, and high-temperature frying is easy to destroy their nutritional value and produce peculiar smell. The vacuum fryer is specially suitable for high-quality nut snack processing by virtue of low-temperature and vacuum processing technology.
The low-temperature working environment of the vacuum fryer can protect the unsaturated fatty acids, vitamins and trace elements in nuts from damage, fully retaining the original nutritional value and natural nut flavor of nuts. Traditional high-temperature frying will make nuts produce bitter and burnt taste, while vacuum fryer processed nuts are crispy and fragrant with pure taste.
At the same time, the vacuum fryer can effectively control the oil content of nut products. After vacuum frying and automatic deoiling treatment, the nuts have low surface oil content, crisp taste and not easy to get damp. It solves the problems of high oil content, easy greasy and short shelf life of traditional fried nuts.
More and more nut processing enterprises choose vacuum fryer to upgrade their production technology, so as to produce healthier and higher-grade nut crispy products and seize the high-end snack market.,
