As a new type of food processing technology, microwave pork skin puffing equipment is gradually being widely used in the production of snack food, rice products, soy products, pig skin, fish maw, fish skin, potato chips, potato chips, shrimp chips and other products. This kind of equipment uses the moisture in the material to absorb heat and vaporize, and drives the food material structure to expand, which is a new type of atmospheric pressure puffing technology.
Compared with the traditional extrusion and frying puffing technology, microwave puffing has the advantages of fast heating speed and short heating time of food. This not only avoids unnecessary chemical reactions in the food, reduces the increase in fat, but also better retains the original flavor of the food. Microwave puffing equipment is not only efficient, energy-saving, stable and reliable, but also simple and easy to operate, which is a new type of processing technology.
The feature of the microwave extruder is that the equipment is continuously produced, which only needs electricity and no other energy sources. While puffing up the product, the equipment occupies a small area, no pollution, and is simple to operate. No preheating is required, there is no energy loss after shutdown, less labor, and high product quality. The equipment has a high degree of advancement, and it is a high-tech product that cannot be replaced by other equipment.
Pig skin contains a large amount of protein, which can slow down the aging of body cells. Pig skin is sweet, cool, and has the effect of nourishing yin and replenishing deficiency, clearing heat and improving pharynx. As the direction of the development of puffing technology, microwave puffing technology overcomes the problem of oil content in products caused by frying puffing. The heating time of the material in the processing process is very short, and the microwave puffing equipment has the advantages of uniform heating, high thermal efficiency, and easy control of the product. Its products have good growth, uniform porosity, yellow and white color, retain the original nutrients, rehydrate block, long bubble is not rotten, no oil, and good taste.
The new process of microwave pork skin puffing, non-fried, labor-saving, no oil smoke, clean and hygienic, in line with the concept of organic food, is well recognized by consumers. It can be said that this technology is a revolutionary replacement for the traditional frying process. The new process of microwave pork skin puffing has not only caused a sensation in the food processing industry, but also brought a new eating experience to consumers. This process uses microwave energy to cause the molecules inside the skin to vibrate violently, so that the skin is rapidly puffed up to achieve a crispy texture. Since the whole process is carried out at room temperature, the nutrients and taste of the pork skin itself can be preserved, and the greasy and high temperature problems caused by the traditional frying process can also be avoided.
Compared with the traditional frying process, the new microwave pork skin puffing process has many advantages. First of all, it does not require a lot of fat, so the calorie and fat content of the food is reduced, making it healthier. Secondly, this process can greatly shorten the production time, improve the production efficiency, and reduce the production cost. In addition, since no fumes and waste are generated during the entire production process, it is also more environmentally friendly.
In short, as a new type of food processing technology, microwave pig skin puffing equipment has broad market prospects and development potential. With the increasing attention to healthy eating and the continuous innovation and development of food processing technology, it is believed that this technology will play a more important role in the future food industry.