Frying pan how to filter

Frying pan how to filter 1, frying pan snack foods with color retention: the use of corn maize rice flour packing machine for sale vacuum frying, frying temperature is relatively low, and the concentration of oxygen in the fryer also becomes low. Fried foods are not easy to fade, discoloration, browning, you can maintain the original color of raw materials. Such as kiwi extremely vulnerable to browning, if the vacuum fried, you can keep its green. 2, deep-fried food snack foods with Paul Hong effect: deep fryer vacuum fried, raw materials in a sealed vacuum state is heated. The taste components in the raw materials are mostly water-soluble, do not dissolve in the fat, and these taste components are further concentrated as the raw materials are dehydrated. Therefore, the use of vacuum frying technology can well preserve the original smell of raw materials. 3, Fryer pan snack food has the ability to reduce the degree of most popular maosheng brand cyclone for flour mill fat deterioration: the deterioration of oil for frying includes oxidation, polymerization, thermal decomposition, frying pan and water or water vapor contact with oil to produce hydrolysis. During the vacuum frying process, the oil is in a negative pressure state, and the gas dissolved in the oil quickly escapes with a large amount of water vapor pressure and the frying temperature is low. Therefore, the degree of deterioration of the grease is greatly reduced.ry of food-rich epoch-making scientific and technological inventions of China.