Research on food frying technology

In recent years, with the rapid development of the food industry, fried foods have been widely involved in children's food, fast food, meat-filled food, frozen food, microwave food and pasta products.
Food frying technology continues to increase, production scale continues to expand, and frying equipment is moving toward factory, serialization and intelligence.
Among them, the typical continuous fryer has evolved from a simple type in the 1980s to a modern intelligent microwave drying machine.
First, food fried technology
There are many kinds of food frying technology. According to the air pressure during frying, it can be divided into normal pressure frying and vacuum frying. According to the method of frying, it can be divided into continuous frying and intermittent frying.
1. Normal pressure fried
Research on food frying technology
Atmospheric frying [1] means that the internal pressure of the fryer is standard atmospheric pressure, which is the most commonly used frying technique. The advantages are that the processing is convenient, the processed product has good brittleness and good flavor, and the disadvantage is that the nutrition and natural color loss are greatly lost during the frying process. Normal temperature frying is more suitable for frying foods such as fried pastries and bread.

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