The processing parameters of vacuum fryer directly determine the taste, color and oil content of finished products. Mastering scientific parameter setting methods for different raw materials is the key to improve product yield and quality.
For fruit raw materials such as apples, bananas and strawberries, the vacuum fryer is suitable for low-temperature and short-time processing. The recommended temperature is 80-90℃, vacuum degree is -0.08~-0.09MPa, and processing time is 15-25 minutes, which can avoid fruit softening and discoloration and retain sweet taste.
For vegetable raw materials such as mushrooms, okra and potatoes, the parameters can be appropriately adjusted. The processing temperature is 90-100℃, vacuum degree is stable at -0.09MPa, and the time is 20-30 minutes, which can ensure thorough dehydration and crispy taste. For seafood and nut raw materials, the temperature can be increased to 95-110℃, and the processing time can be extended appropriately according to the raw material size.
High-quality vacuum fryer supports parameter customization and storage. Enterprises can fix the optimal parameters of each raw material through repeated debugging, realizing standardized and high-quality mass production.
