However, compared with foreign vacuum frying technology, fried products in China still have a series of defects, such as high fat content, monotonous variety, poor storage quality and high production cost. The research on its technology mainly focuses on the technology and equipment of a single product, lacking the analysis of operation mode and mechanism discussion. Future research needs to solve the following problems:
(1) Solve the problems of high oil content in fried foods and single fried products. Hot oil is a heating medium in the process of vacuum frying, but it will also migrate to food, causing people's concern about health problems. Therefore, reducing the fat content of fried food should be the goal that food researchers and food enterprises strive to achieve. The simple and feasible scheme can be realized by improving solid content and coating process.
In addition, it is necessary to study and cultivate special fried varieties with high solid content. This can not only reduce the oil content of the product, but also reduce the production cost of fried products and improve the storage stability. In addition, increase the types of fried products, such as edible fungi, wild plants and other vacuum fried products with high nutritional value. We have developed high-quality fried products in line with the tradition of China, so as to enter the staple food market in China.
⑵ Study various functional fried products, such as selenium-enriched fried food. With the improvement of people's living standard and the acceleration of life rhythm, people will pay more attention to the adjustment of diet structure, and various functional convenience foods will have broad application prospects, so research and development should be strengthened.
⑶ Establish empirical equations and mathematical models to predict the important parameters such as water loss and liposuction in the production of various vacuum fried foods, so as to more accurately grasp the law of heat and mass transfer in the process of vacuum frying and provide more accurate and scientific prediction means for the industrial production of products.
⑷ Actively study the safety evaluation of different types of frying oil after repeated frying under different frying parameters, establish the safety evaluation model of repeated frying oil, and improve the quality and safety of fried products.
Low temperature vacuum frying dehydration technology is widely used in food processing industry. As a new food processing technology, low-temperature vacuum frying dehydration technology has been included in the key promotion plan for the development of China's food industry. The further development of low-temperature vacuum frying dehydration technology will certainly promote the technological progress of China's existing food processing industry, promote the in-depth development of agricultural industrialization, transform China's rich agricultural products resources into product advantages through high technology, and open up a new road for China's food industry and high-yield, high-efficiency and high-quality agriculture.