Vacuum frying technology has a wide range of applications, such as aquatic product processing, seafood processing, nut processing, beef jerky, pork jerky, etc. Different meat products have different pretreatment processes. Beef jerky is a traditional snack food in China, which is widely loved by consumers. The low-temperature vacuum frying and dehydration technology has been applied to the processing of beef jerky, and has achieved very good results. During the pretreatment, the beef can be marinated and marinated, and the dried beef can be made into two different flavors in a vacuum fryer. The technique of vacuum frying after freezing can maintain the appearance and shape of beef jerky well, and can greatly improve the defect that the texture of beef jerky is too hard.
Meat products are soft and juicy, not easy to store and store, and are mostly sold locally. However, the processing made by the traditional process is cumbersome, the shelf life of the manufactured product is short, and the cost is high. Using vacuum fryer can quickly achieve these goals.
Vacuum fried meat products slow down the oxidative deterioration of oil, reduce oil consumption and energy consumption, improve the utilization rate of raw materials, reduce product costs and improve labor productivity. At the same time, the product is safe and hygienic, easy to store and carry, and is a good leisure travel food.
Low-temperature vacuum frying is not only epoch-making for the deep processing of fruits and vegetables, but also for the meat industry. It is understood that the technology of vacuum frying after freezing can maintain the appearance and shape of beef jerky well, and can greatly improve the defect that the texture of beef jerky is too hard. Secondly, low-temperature vacuum-fried meat products can also get rid of the tedious processing, short shelf life of finished products, high cost and other shortcomings, becoming a new favorite of leisure food.
