All kinds of fried foods and fried snacks must be protected from oxidation during long-term storage. Therefore, in many fried food processing plants, fried foods are vacuum-packed and nitrogen-filled. In addition, due to the improvement of production technology, vacuum frying technology, and 真空包装 are widely used in the food processing industry. Vacuum frying is also beneficial for the long-term preservation of fried foods.
食品真空油炸和包装的特点
真空油炸技术有机地结合了油炸和脱水，使其对加工材料具有广泛的适应性。食品的真空油炸技术在美国和日本得到大力发展。
The vacuum nitrogen-filled packaging supporting 真空油炸 is to fill the packaging container with inert gas nitrogen after removing the air, which can effectively prevent the product from oxidation, mildew, and the moth can achieve moisture resistance, quality, freshness, and extend the product storage period the goal of.
真空油炸食品的储存特性
1. 真空油炸食品的吸湿性
酥脆口感是真空油炸食品的特点。为了保持油炸食品的酥脆度，应将水分含量控制在5%以内，因此应认真考虑储存过程中吸湿（耐潮）的问题。
真空油炸食品的强吸湿性主要是由于真空油炸具有膨松效果，产品结构呈多孔结构，因此易吸湿。不同的真空油炸食品吸湿能力不同。
2. 真空油炸食品具有多孔结构
真空油炸食品在孔隙表面吸附一层油脂。这层油脂无法通过离心脱脂去除，因此真空油炸食品具有一定的含油量。在产品储存过程中，如果脂肪与氧气接触，会发生脂肪和油脂的氧化反应。脂肪和油脂的氧化程度以过氧化值来衡量。
如何保存油炸食品？
Vacuum fried foods should maintain their crispness and ensure long shelf life and should be packed with vacuum nitrogen-filled packaging machines.
包装可根据不同类型的包装选择充氮的纯度，直接进行抽真空和充氮，为包装物创造缺氧环境。
它保持油炸食品的活性，抑制其呼吸和霉菌生长。保持干燥，防止受潮发霉。