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How to Improve Dehydration Rate of Dried Meat by Using Small Automatic Frier
Pubdate：2019-08-24 Click：
How to improve the dehydration speed of dried meat by using a small automatic fryer? The frying temperature of small automatic fryer is an important factor affecting the flavor, color and nutrition of dried meat. Therefore, the frying temperature must be controlled. Oil-water energy-saving frying pan of frying machine has many ways, such as electric heating, coal heating, gas heating, etc. It is a smokeless, multi-functional, oil-water mixed frying equipment. This equipment adopts the most selected oil-water mixed frying technology in the world, which completely changes the structure of traditional frying equipment and fundamentally solves the traditional frying pan. The disadvantage of this technology is that all kinds of food can be fried at the same time, without intermingling with each other, and one machine can be used for many purposes. This technology adopts the way of heating from the middle of the oil layer to control the temperature of the upper and lower oil layers, effectively alleviate the oxidation degree of the frying oil, inhibit the rise of acid medium, filter residue automatically and control temperature automatically in the frying process, thus prolonging the service life of the frying oil. 。 How to improve the dehydration rate of dried meat in a small automatic fryer?
Excessive frying temperature can make the product darker or even blackened. If the temperature is too low, the material consumes a lot of fuel, the frying time is long, the dry product is not crisp and tough, and the vacuum frying temperature and frying time depend on each other, which also affect the frying quality.
After frying, sensory tests were carried out, and then packaging was carried out. Fully automatic fryers Fully automatic series of fryers are mainly suitable for large food production enterprises. Their characteristics are continuous production, energy saving, labor saving and more uniform product quality. In terms of energy, electricity, heat conducting oil, coal, natural gas, liquefied gas and external cycle heating can be selected. Because of its brittleness and porous structure, it is easy to absorb moisture, so the humidity of packaging environment should be less than 40%. Packaging technology requires hygiene and cleanliness, and quick operation. After feeding the material into the tank, close the door of the tank and check the sealing of the fryer. Open the vacuum pump to vacuum the frying tank, then pump 200 kg, 120 C vegetable oil into the frying tank for frying treatment. The pumping time is not more than 2 minutes, and then circulates in the frying tank and heating tank, so that the oil temperature is kept at about 125 C. The whole frying process can be completed in 25 minutes. Then, the oil is discharged from the frying tank and centrifugally deoiled for 2 minutes at a rotating speed of 100 r/min. The oil content of the dried meat controlled by the fryer is less than 13%, and the dried meat is removed from the small automatic frying cabinet under vacuum condition.
After frying, sensory tests were carried out, and then packaging was carried out. Fully automatic fryers Fully automatic series of fryers are mainly suitable for large food production enterprises. Their characteristics are continuous production, energy saving, labor saving and more uniform product quality. In terms of energy, electricity, heat conducting oil, coal, natural gas, liquefied gas and external cycle heating can be selected. Because of its brittleness and porous structure, it is easy to absorb moisture, so the humidity of packaging environment should be less than 40%. Packaging technology requires hygiene and cleanliness, and quick operation. After feeding the material into the tank, close the door of the tank and check the sealing of the fryer. Open the vacuum pump to vacuum the frying tank, then pump 200 kg, 120 C vegetable oil into the frying tank for frying treatment. The pumping time is not more than 2 minutes, and then circulates in the frying tank and heating tank, so that the oil temperature is kept at about 125 C. The whole frying process can be completed in 25 minutes. Then, the oil is discharged from the frying tank and centrifugally deoiled for 2 minutes at a rotating speed of 100 r/min. The oil content of the dried meat controlled by the fryer is less than 13%, and the dried meat is removed from the small automatic frying cabinet under vacuum condition.
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