Khawvel pum huapa consumer dietary demand a san chhoh zel avangin high-end seafood crispy snacks hi a lar chho zel a, a...vacuum hmanga siam a nia danglam bikna low-temperature processing advantage avang hian seafood processing enterprise-te hmanraw bulpui ber a lo ni ta a ni.
Seafood raw materials shrimp, squid leh sangha te te hi a texture nalh tak a ni a, protein pawh a tam hle. Traditional high-temperature frying hian protein denaturation, fishy smell na tak leh brittle leh broken finished products te a thlen awlsam hle. Vacuum fryer hian low-temperature vacuum technology hmangin seafood chu 80-95℃ah a process a, hei hian seafood protein thar leh nutritional ingredients te chu tha takin a vawng reng thei a ni.
Vacuum fryer-a vacuum negative pressure environment hian seafood raw material-a fishy leh peculiar rim chu a ti volatilize vek thei a, seafood siam zawh tawh chu fishy rim awm lovin a crisps thar leh tui tak a ni. Chutih rual chuan vacuum fryer-a variable-frequency deoiling system hian grease tam lutuk chu a paih chhuak thei a, chu chuan seafood crisps-ah oil a tlem a, a crispy a, a greasy lo bawk.
Tunah hian khawvela high-end seafood crisp processing enterprise 80% aia tam chuan vacuum fryer hmanrua an hmang tawh a ni. Seafood snack products grade leh market competitiveness tihsan nan hmanraw pawimawh tak a ni.
