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.

Vaccum Low-temperature Frying Equipment

The vacuum fryer is synchronous, high-precision, and operates smoothly. Vacuum frying technology emerged in the late 1960s and early 1970s, initially used for frying potato chips, resulting in products of better quality than traditional frying techniques. Later, it was also used to dry fruit slices. After the 1980s, this technology developed faster and its applications became more widespread.

The frying temperature of the vacuum fryer should be below 95 ℃ to avoid the problem of waste oil caused by excessive temperature in the previous generation of vacuum frying (80-120 ℃). Due to the low temperature of vacuum frying, using electricity as a heating method is not advisable, as it can generate a large amount of waste oil due to high temperatures. This is clearly stipulated in the industry standards for fruit and vegetable crisps equipment.

Vaccum Low-temperature Frying Equipment