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*Select the fruit or vegetable which you want to fry.
*Peel it if required.
*Slice it.
*Dip it in anti-browning solution.
*Reduce it's moisture through centrifugation.
*Heat the oil.
*Now depressurize it.
*Fry it.
*Now deoil it by centrifugation.
*Now pressurize it for some time.
*Cool it at ambient temperature.
*Finally, it is ready to pack in PE pouches.
*Peel it if required.
*Slice it.
*Dip it in anti-browning solution.
*Reduce it's moisture through centrifugation.
*Heat the oil.
*Now depressurize it.
*Fry it.
*Now deoil it by centrifugation.
*Now pressurize it for some time.
*Cool it at ambient temperature.
*Finally, it is ready to pack in PE pouches.
Vacuum frying is a food processing method that involves frying food under reduced pressure. The main purpose of vacuum frying is to reduce the amount of oil absorbed by the food during the frying process, which can result in a healthier and more flavorful product. Here is a general outline of the vacuum frying process: Preparation: The food to be fried is sliced or cut into desired shapes, and then blanched or pre-cooked to reduce moisture content. Filling the vacuum fryer: The food is placed into the vacuum fryer, which is then sealed and pumped to a reduced pressure. Frying: The food is fried at a lower temperature, typically between 130°C and 160°C, than conventional deep frying. The reduced pressure in the fryer causes the boiling point of oil to be lowered, which results in faster heat transfer and a reduced oil absorption rate. Oil drainage and de-oiling: After frying, the vacuum fryer is depressurized, and the fried food is drained of excess oil. Seasoning and packaging: The fried food is then seasoned as desired and packaged for storage or sale. Vacuum frying is typically used to produce healthier and lower-fat versions of traditional fried foods, such as chips and snacks, but can also be used for other types of food products. It's important to note that vacuum frying is a specialized process that requires specialized equipment, and may not be feasible for all food processing operations.
1. Preheat the vacuum frying machine by heating the oil to the desired temperature.
2. Place the food product into the frying chamber.
3. Seal the chamber and reduce the pressure inside.
4. Fry the product at a low temperature, typically between 100–150°C.
5. Increase the pressure in the chamber to atmospheric pressure.
6. Remove the product from the machine, allowing excess oil to drain off.
7. Cool the product before packaging or consumption.
2. Place the food product into the frying chamber.
3. Seal the chamber and reduce the pressure inside.
4. Fry the product at a low temperature, typically between 100–150°C.
5. Increase the pressure in the chamber to atmospheric pressure.
6. Remove the product from the machine, allowing excess oil to drain off.
7. Cool the product before packaging or consumption.
The procedure of vacuum frying is to put the rice in a large bowl. You then put the sauce on top of the rice. And then you put the fried noodles in the bowl with the sauce. Finally, you put the frying pan on the stove. You need to do this by placing the rice in the frying pan, and then adding the sauce and fried noodles. The frying pan should be very hot when you place the frying pan on the rice. Once the rice is in the frying pan, the sauce will start to come out from the sides of the frying pan. The frying pan should be covered with heat when you place the frying pan on the rice. Once the rice is in the frying pan, the sauce will start to come out from the sides of the frying pan.