The preservation characteristics of vacuum frying food

　　The preservation characteristics of vacuum frying food

　　1. The hygroscopic absorption of vacuum frying food

　　The crispy food feel is the characteristic of vacuum fried food. To maintain the crispyness of fried food, its moisture content should be controlled within 5%, so the problem of hygroscopic (moisture -proof) during storage should be carefully considered. Vacuum frying foods are mainly used in vacuum frying. The product tissue shows a porous structure, so it has strong hygroscopicity, and different vacuum fried foods have different moisture absorption capacity. A vacuum -fried food of agricultural products is stronger than vacuum fried foods for carnivorous aquatic products.

　　In short, vacuum frying foods should maintain its crispyness and guarantee a long shelf life, and vacuum nitrogen -filled moisture -proof packaging should be carried out. This packaging can choose the purity of nitrogen supply according to the different varieties of the packaging, and directly smoke the vacuum nitrogen, which causes a small hypoxic environment to the packaging items, so that it can maintain activity and inhibit the breeding of their breathing and mold. Dry to prevent moisture and mildew.

　　2. The oxidation of fat during storage

　　Vacuum frying foods have porous structures, and a layer of oil is adsorbed on the surface of the pores. This layer of oil cannot be removed by centrifugal oil out of oil. Therefore, vacuum fried foods have a certain oil content. During the storage of the product, if the oil and oxygen contact should occur, the oxidation reaction of the oil should be occurred, and the degree of oxidation of the oil is measured by the oxidation level.

　　The food hygiene law has stricter regulations on the prices of products, and the products cannot exceed these standards when they reach consumers. Light, oxygen, and temperature are the promotional factor of oil oxidation, that is, oxidation, that is, oxidation.

　　(1) Storage temperature

　　The oxidation of the oil is significantly accelerated with the increase in temperature, and the temperature increases by doubled at 10 ° C. The temperature increases. When vacuum -frying foods are packaged in nitrogen, the impact of temperature on food's shelf life will be significantly reduced. At room temperature, the product is stored for 12 months, and the product peroxidation price is exceeded at 50 ° C for 2 months.

　　(2) The concentration of oxidation

　　Test results of the impact of oxygen concentration in Japan on vacuum fried foods show that the higher the oxygen concentration, the faster the oxidation reaction speed, and the faster the peroxide price rises. To make the shelf life of the product reaches half a year, the oxygen concentration should be less than 2%; to make the shelf life of the product reaches one year, the concentration of oxidation should be less than 1%.

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