Processing technology and flavor characteristics of French fries

Crispy French fries are ready-to-eat foods that have been blanched, frozen, fried, etc., and have a crispy taste compared to common French fries.
Processing technology and flavor characteristics of French fries
Deep-fried is an important process to form a crispy taste. However, the high-temperature frying temperature is high, the fat content of the obtained product is high, the nutrients of vitamins are destroyed, the degree of oxidation is large, and harmful components such as acrylamide are easily produced.
Microwave drying machinery vacuum frying in the vacuum state with oil as the heat transfer medium to dehydrate the material, can significantly reduce the dehydration temperature, isolate the air, thus avoiding the various deterioration caused by oxidation, and can preserve the fruits and vegetables to a greater extent Original color, aroma, taste and nutrients.

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