Qhov zoo ntawm cov khoom noj txom ncauj ntau lawm kab
● Kev txuag xim: siv lub tshuab nqus tsev frying, qhov kub thiab txias yog txo kom tsawg, thiab cov pa oxygen concentration hauv qhov tob fryer kuj txo qis heev. Fried zaub mov tsis yooj yim rau ploj, discoloration, Browning, tuaj yeem tswj cov xim ntawm cov khoom siv raw nws tus kheej. Kiwi txiv hmab txiv ntoo, piv txwv li, nws nquag ua kom sov Browning, thiab tuaj yeem khaws ntsuab yog tias siv lub tshuab nqus tsev vacuum.
● Fragrance tiv thaiv: lub tshuab nqus tsev frying, raw cov ntaub ntawv yog rhuab nyob rau hauv kaw lub tshuab nqus tsev vacuum. Feem ntau ntawm cov khoom xyaw flavoring nyob rau hauv cov ntaub ntawv raw yog dej soluble thiab tsis yaj tawm hauv cov roj, thiab nrog lub cev qhuav dej ntawm raw cov ntaub ntawv, cov flavoring Cheebtsam yog ntxiv concentrated.
Yog li siv tshuab nqus tsev frying tuaj yeem ua tau zoo heev los khaws cov aroma ntawm raw cov ntaub ntawv lawv tus kheej.
● Txo cov roj deterioration: deterioration ntawm cov roj frying muaj xws li oxidation, polymerization, thermal decomposition, thiab dej los yog chav sib cuag nrog roj los tsim hydrolysis. Nyob rau hauv lub tshuab nqus tsev frying txheej txheem, cov roj yog nyob rau hauv lub xeev ntawm tsis zoo siab, cov roj yaj nyob rau hauv cov roj sai sai khiav tawm nyob rau hauv loj qhov ntau, cov dej vapor siab yog me me, thiab lub frying kub yog tsawg, yog li ntawd lub deterioration degree ntawm cov roj yog. txo qis heev.
