Nqus Fried Chips Tshuab

Nqus Fried Chips Tshuab xim txuag cov nyhuv: siv lub tshuab nqus tsev frying, frying kub txo qis, tab sis kuj txo cov concentration ntawm oxygen hauv lub fryer. Fried zaub mov tsis yooj yim rau ploj, discolor, Browning, thiab tuaj yeem khaws cov xim ntawm cov khoom nws tus kheej. Yog hais tias xws li kiwi txiv hmab txiv ntoo Browning, yooj yim rau cua sov los ntawm lub tshuab nqus tsev frying, muaj peev xwm tswj tau nws cov ntsuab.
Nqus Fried Chips Tshuab Function: khaws cia siv lub tshuab nqus tsev vacuum, cov khoom siv raw yog rhuab hauv lub tshuab nqus tsev kaw. Cov khoom xyaw tsw hauv feem ntau ntawm cov khoom siv raw rau cov dej soluble, tsis yaj hauv cov roj thiab cov rog, thiab nrog lub cev qhuav dej ntawm cov khoom siv raw, cov khoom xyaw tsw tau ua kom muaj txiaj ntsig ntxiv.
Yog li lub tshuab nqus tsev frying yog ib txoj hauv kev zoo kom txuag tau cov khoom siv raw nws tus kheej muaj ntxhiab tsw.
4.Reduce roj deterioration degree: roj degradation nrog rau oxidation thiab polymerization, thermal decomposition, thiab muab qhov tseem ceeb rau cov dej los yog dej vapor thiab roj hu rau hydrolysis. Nyob rau hauv cov txheej txheem ntawm lub tshuab nqus tsev frying, cov roj yog nyob rau hauv tsis zoo siab mob, yaj nyob rau hauv cov roj thiab cov rog nyob rau hauv cov roj, kom khiav ceev ceev ib tug loj tus naj npawb ntawm cov dej vapor siab yog me me, thiab frying kub yog tsawg, yog li ntawd, cov roj degradation yog txo. zoo heev.

1.Nqus frying yog qhov kub thiab txias (80 ~ 120 degree) rau Fried zaub mov, lub cev qhuav dej, tuaj yeem txo qhov kub ntawm kev puas tsuaj rau cov khoom noj khoom haus.
2.Nqus frying roj muaj cov nyhuv tshwj xeeb. Tam sim no feem ntau yog siv rau hauv: (1) txiv hmab txiv ntoo: txiv apples, kiwi, txiv tsawb, jackfruit, persimmon, strawberries, grapes, peaches, pears, thiab lwm yam.; (2) cov zaub: txiv lws suav, qos yaj ywm qab zib, qos yaj ywm, taum ntsuab, qab zib
Nceb, nceb, qej, zaub ntug hauv paus, kua txob ntsuab, taub dag, dos, thiab lwm yam .; (3) chav kawm txiv hmab txiv ntoo qhuav: jujube, txiv laum huab xeeb, thiab lwm yam; (4) cov khoom hauv dej, tsiaj txhu thiab nqaij qaib, thiab lwm yam.
Cryogenic nqus Fried tuaj yeem tiv thaiv cov roj edible degradation yog qhov phem, tsis tas yuav koom nrog lwm cov tshuaj antioxidants, tuaj yeem txhim kho qhov rov siv cov roj, txo tus nqi. Cov roj cov ntsiab lus ntawm Fried zaub mov yog siab li 40% ~ 50%, thiab lub tshuab nqus tsev Fried zaub mov
Roj cov ntsiab lus ntawm 10% mus rau 20%, 30% mus rau 40% ntau roj-npaum, roj-txuag nyhuv yog zoo kawg li. Cov khoom noj yog nkig thiab tsis muaj roj, tuaj yeem khaws cia kev ua haujlwm zoo.
5.Nyob rau hauv lub tshuab nqus tsev, txiv hmab txiv ntoo, zaub, intercellular ya raws evaporation, sharply nthuav, nthuav clearance, puffing nyhuv yog zoo, crispy thiab qab cov khoom, thiab zoo dej kuj.

Cim npe nrov: Tuam Tshoj Nqus Fried Chips Tshuab Chaw tsim tshuaj paus, lwm tus neeg, Hoobkas