Vacuum Sugar Dipping Pot For Making Candied Fruit
Cooking Mixer News /
09/27/2021
Vacuum sugar dipping pot for making candied fruit
Candied fruit is a kind of delicacy that we often have in our lives. They are not only beautiful in color, but also unique in taste. So how exactly are such good delicacies produced? This is of course inseparable from its production process and equipment. Among them, the vacuum sugar canister is a commonly used equipment. Let’s take a look.
The vacuum soaking dipping pot is a kind of vacuum soaking equipment widely used in the sugar soaking process of candied fruit and other foods. The product obtained by the vacuum soaking unit is fresh in color, strong in fruit flavor, not crystallized, not poured sugar, more sugar infiltration, and lumpy. Large and high production rate, this unit can be applied to the processing of a variety of preserved fruit products. It has strong versatility and is an ideal equipment to replace the traditional sugar soaking process.
The vacuum impregnation principle is adopted. Under vacuum conditions, the air and part of the water in the micropores of the fruit and between the plant cells are first sucked out, and then the high-concentration sugar solution penetrates into the plant cell space under the vacuum difference and the action of gravity, thereby improving Impregnation efficiency. The vacuum sugar soaking pot equipment can be used by customers for multiple purposes such as candied fruits and candied fruit, and it is extremely versatile!
Vacuum Sugar Dipping Technology:
Another way to reduce the sweetness of candied fruits is to change the traditional production of candied fruits using only white sugar and replace 40-50% of sucrose with starch syrup. In this way, the cooked candied fruits are still full of sugar, but the sweetness is suitable to eat. .
Different from traditional candied fruit production methods, the new process can produce delicious candied fruits. In addition, the process of producing preserved fruits abroad is also different from traditional Chinese processes.
1. Comparison of traditional candied fruit preparation method and new technology. Most of traditional candied fruit products are "heavy sugar" products, which look like candied fruit, with a sugar content of 70 to 75% or more, and the surface of the candied fruit is sticky.
Vacuum sugar dipping, also known as vacuum sugar dipping or vacuum sugar infiltration, is a vacuum pressure dipping process widely used in the field of food processing. Vacuum sugar immersion can not only improve the taste of food, but sometimes also achieve the purpose of food preservation. Compared with the traditional sugar immersion method, vacuum sugar immersion shortens the entire immersion time, improves work efficiency, saves costs, and is an efficient and practical immersion process.
Longze Machinery's vacuum sugar soaking equipment is also called vacuum sugar soaking unit. It is especially suitable for the processing and production of various candied fruit products, such as candied dates, hawthorns, blueberries, apples, pears, peaches, dried sweet potatoes, betel nuts, etc. The equipment is extremely versatile. Strong and cost-effective! The whole set of equipment is mainly composed of dissolving sugar tank (mixing tank), vacuum sugar dip tank (sugar dip pot), vacuum system, circulation system, filter and other equipment.
The emergence of the vacuum sugar dipping kettle has solved many problems in terms of time and efficiency. The vacuum sugar dipping pot uses a certain pressure of steam as the heat source. The vacuum sugar dipping pot has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time, easy control of heating temperature, convenient cleaning, and high vacuum. The equipment is made of 304 stainless steel (in line with national sanitary standards).
Candied fruit is a kind of delicacy that we often have in our lives. They are not only beautiful in color, but also unique in taste. So how exactly are such good delicacies produced? This is of course inseparable from its production process and equipment. Among them, the vacuum sugar canister is a commonly used equipment. Let’s take a look.
The vacuum soaking dipping pot is a kind of vacuum soaking equipment widely used in the sugar soaking process of candied fruit and other foods. The product obtained by the vacuum soaking unit is fresh in color, strong in fruit flavor, not crystallized, not poured sugar, more sugar infiltration, and lumpy. Large and high production rate, this unit can be applied to the processing of a variety of preserved fruit products. It has strong versatility and is an ideal equipment to replace the traditional sugar soaking process.
The vacuum impregnation principle is adopted. Under vacuum conditions, the air and part of the water in the micropores of the fruit and between the plant cells are first sucked out, and then the high-concentration sugar solution penetrates into the plant cell space under the vacuum difference and the action of gravity, thereby improving Impregnation efficiency. The vacuum sugar soaking pot equipment can be used by customers for multiple purposes such as candied fruits and candied fruit, and it is extremely versatile!
Vacuum Sugar Dipping Technology:
Another way to reduce the sweetness of candied fruits is to change the traditional production of candied fruits using only white sugar and replace 40-50% of sucrose with starch syrup. In this way, the cooked candied fruits are still full of sugar, but the sweetness is suitable to eat. .
Different from traditional candied fruit production methods, the new process can produce delicious candied fruits. In addition, the process of producing preserved fruits abroad is also different from traditional Chinese processes.
1. Comparison of traditional candied fruit preparation method and new technology. Most of traditional candied fruit products are "heavy sugar" products, which look like candied fruit, with a sugar content of 70 to 75% or more, and the surface of the candied fruit is sticky.
Vacuum sugar dipping, also known as vacuum sugar dipping or vacuum sugar infiltration, is a vacuum pressure dipping process widely used in the field of food processing. Vacuum sugar immersion can not only improve the taste of food, but sometimes also achieve the purpose of food preservation. Compared with the traditional sugar immersion method, vacuum sugar immersion shortens the entire immersion time, improves work efficiency, saves costs, and is an efficient and practical immersion process.
Longze Machinery's vacuum sugar soaking equipment is also called vacuum sugar soaking unit. It is especially suitable for the processing and production of various candied fruit products, such as candied dates, hawthorns, blueberries, apples, pears, peaches, dried sweet potatoes, betel nuts, etc. The equipment is extremely versatile. Strong and cost-effective! The whole set of equipment is mainly composed of dissolving sugar tank (mixing tank), vacuum sugar dip tank (sugar dip pot), vacuum system, circulation system, filter and other equipment.
The emergence of the vacuum sugar dipping kettle has solved many problems in terms of time and efficiency. The vacuum sugar dipping pot uses a certain pressure of steam as the heat source. The vacuum sugar dipping pot has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time, easy control of heating temperature, convenient cleaning, and high vacuum. The equipment is made of 304 stainless steel (in line with national sanitary standards).
Contact Us:
Shandong Longze Machinery Co.,Ltd
Company website:https://www.firemixer.com/
WhatsApp/Wechat:0086 13153609533
Tel:0086 13153609533
E-mail:rena@loneze.com
Address:Zhucheng Economic Development Zone, Shandong Province, the first five lines west
Contact:Ms. Rena
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