[{"ID":"1186","ParentID":"1181","MainID":"1181","CompanyID":"157359","Title":"真空油炸機(jī)","HitNumber":"3627","CreateTime":"2017/10/25 8:47:47","UpdateTime":"2017/10/25 10:11:55","RecommendNum":"27","Picture":"2/20171025/636445181860011510844.png","PictureDomain":"img56","MainTitle":"真空油炸機(jī)","Detail":"作為一種新型的油炸技術(shù)，能降低油炸產(chǎn)品油含量，保留產(chǎn)品原有色澤和風(fēng)味；適用于水果類、蔬菜類、干果類、水產(chǎn)品的加工，真正的雙室低溫真空油炸機(jī)。1真空油炸的特點(diǎn)1、食品的原有風(fēng)味和色澤得到保留；2、有害的熱反應(yīng)產(chǎn)物降到低，如丙烯酰胺；3、產(chǎn)品含油量降低；4、蒸發(fā)速率高；5、產(chǎn)品質(zhì)構(gòu)好；6、對(duì)油質(zhì)量的不良影響降低2真空油炸工藝根據(jù)是否使用凍結(jié)預(yù)處理可分為兩種主要的商業(yè)化工藝：工藝1：原料—清洗—粗加工—熱燙—浸漬—冷凍—真空油炸—脫油—冷卻—包裝分級(jí)工藝2：原料—清洗—粗加工—熱燙—浸漬—真空油炸—脫","Author":"山東八一食品工業(yè)"}]