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Application of Vacuum Frying Machine in Meat Products

The application range of vacuum frying technology is very wide, such as in seafood processing, nut processing, beef jerky, pork jerky, etc. Different meat products have different pre-treatment processes. Beef jerky is a traditional snack food in China, widely loved by consumers. The low-temperature vacuum frying and dehydration technology has been applied to the processing of beef jerky and has achieved good results. Beef can be marinated and marinated during pre-processing, and two different flavors can be made by frying beef jerky in a vacuum fryer. The technique of freezing and then vacuum frying can effectively maintain the appearance and shape of beef jerky, and greatly improve the defect of beef jerky texture being too hard.The meat of meat products is soft and juicy, difficult to store and transport, and mostly sold fresh on site. However, traditional craftsmanship is cumbersome to process, has a short shelf life for finished products, and is costly. Using a vacuum fryer can quickly achieve these goals.

Vacuum fried meat products slow down the oxidation and deterioration of oil, reduce fuel consumption and energy consumption, improve raw material utilization, reduce product costs, and increase labor productivity. At the same time, the product is safe and hygienic, easy to store and carry, and is a good leisure tourism food.

Low temperature vacuum frying is not only of epoch-making significance for the deep processing of fruits and vegetables, but also for the meat industry. It is understood that using the technique of freezing and then vacuum frying can effectively maintain the appearance and shape of beef jerky, and greatly improve the defect of beef jerky texture being too hard. Secondly, low-temperature vacuum fried meat products can also overcome the shortcomings of tedious processing, short shelf life of finished products, and high costs, becoming a new favorite of snack foods.

Vacuum frying equipment manufacturer

working principle:

Fruit and vegetable crisps are mainly made from fresh fruits and vegetables, using edible vegetable oil as the heat medium, and adopting low-temperature vacuum frying (VF) and other technologies. They can quickly dehydrate and dry in a short period of time to obtain fruits and vegetables with low water content. They have low oil content, are crispy but not greasy, preserve the original shape, color, aroma, and taste of fruits and vegetables, and are rich in various nutrients such as vitamins, minerals, and fiber. They have the characteristics of low sugar, low salt, low fat, and low heat.

Raw materials→ Filter→ Cleaning→ Slice (segment)→ Closing→ Drain water→ Quick freezing→ Thawing→ Vacuum impregnation→ Cleaning→ Drain water→ Vacuum frying→ Vacuum degreasing→ Seasoning→ Product packaging→ Warehousing.

Vacuum frying equipment manufacturer