How To Make Preserved Fruit In A Vacuum Sugar Dipping Pot?
Cooking Mixer News /
09/28/2021
How to make preserved fruit in a vacuum sugar dipping pot?
The vacuum sugar soaking pot is a kind of vacuum soaking equipment widely used in the sugar soaking process of candied fruits and other foods. The product obtained by the vacuum sugar soaking unit is fresh in color, fruity, non-crystallized, non-pouring, more sugary, 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 preserved fruit and between the plant cells are first sucked and discharged, 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 equipment can be used by customers for multiple purposes such as candied fruits and candied fruit, and has strong versatility!
Vacuum sugar dipping pot 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 boiled candied fruits are still full of sugar, but they taste suitable sweetness. .
Comparison of traditional candied fruit preparation method and new technology. Most of traditional candied fruit products are "heavy sugar" products, which are shaped like candied fruit, with a sugar content of more than 70 to 75%, and the surface of the candied fruit is sticky.
Vacuum sugar dipping pot, also known as vacuum sugar dipping pot 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.
The emergence of the vacuum sugar dipping pot pot has solved many problems in terms of time and efficiency. The vacuum sugar dipping pot pot uses a certain pressure of steam as the heat source. The vacuum sugar dipping pot 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, 316L stainless steel materials (in line with national sanitary standards).
The vacuum sugar soaking pot is a kind of vacuum soaking equipment widely used in the sugar soaking process of candied fruits and other foods. The product obtained by the vacuum sugar soaking unit is fresh in color, fruity, non-crystallized, non-pouring, more sugary, 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 preserved fruit and between the plant cells are first sucked and discharged, 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 equipment can be used by customers for multiple purposes such as candied fruits and candied fruit, and has strong versatility!
Vacuum sugar dipping pot 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 boiled candied fruits are still full of sugar, but they taste suitable sweetness. .
Comparison of traditional candied fruit preparation method and new technology. Most of traditional candied fruit products are "heavy sugar" products, which are shaped like candied fruit, with a sugar content of more than 70 to 75%, and the surface of the candied fruit is sticky.
Vacuum sugar dipping pot, also known as vacuum sugar dipping pot 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.
The emergence of the vacuum sugar dipping pot pot has solved many problems in terms of time and efficiency. The vacuum sugar dipping pot pot uses a certain pressure of steam as the heat source. The vacuum sugar dipping pot 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, 316L stainless steel materials (in line with national sanitary standards).
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