CN111053092B - Low-temperature vacuum frying equipment and processing method - Google Patents
Low-temperature vacuum frying equipment and processing method Download PDFInfo
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- CN111053092B CN111053092B CN201911385558.5A CN201911385558A CN111053092B CN 111053092 B CN111053092 B CN 111053092B CN 201911385558 A CN201911385558 A CN 201911385558A CN 111053092 B CN111053092 B CN 111053092B
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B5/00—Baking apparatus for special goods; Other baking apparatus
- A21B5/08—Apparatus for baking in baking fat or oil, e.g. for making doughnuts
- A21B5/085—Apparatus for baking in baking fat or oil, e.g. for making doughnuts for applying oil to bakery products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B1/00—Bakers' ovens
- A21B1/02—Bakers' ovens characterised by the heating arrangements
- A21B1/24—Ovens heated by media flowing therethrough
- A21B1/26—Ovens heated by media flowing therethrough by hot air
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B3/00—Parts or accessories of ovens
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
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Abstract
The invention relates to the field of food processing equipment, in particular to low-temperature vacuum frying equipment and a processing method, which comprise the following steps: the deep-fry room, vapor heat source, oil storage tank, heating oil tank and evacuation condensing equipment, deep-fry room bottom center department is equipped with a tray, and the tray is connected with the bottom motor. The low-temperature vacuum frying machine provided by the invention can solve the problems of unstable oil temperature, overhigh oil temperature, adhesion of fruits and vegetables, complex frying oil recovery and the like, has the advantages of simple structure, convenience and quickness in operation, stable performance, energy consumption saving, improvement on the quality of fried products and suitability for industrial production.
Description
Technical Field
The invention relates to the field of food processing equipment, in particular to low-temperature vacuum frying equipment and a processing method.
Background
The principle of the vacuum low-temperature oil bath dehydration drying technology is that under the negative pressure condition, grease is used as a medium, the moisture vaporization temperature is reduced, under the heating condition, moisture in food is rapidly vaporized, the inner cavity of a pot body is vacuumized to reduce the boiling point of the oil by utilizing the vacuum environment, and the purpose of drying the food under the low-temperature condition is achieved.
The boiling point of water under normal pressure is 100 ℃, so the frying temperature under normal pressure must be far more than 100 ℃, and the water in the food material can be smoothly removed, the oil temperature adopts the traditional heating mode, such as furnace fire and electric furnace wire heating, and the oil temperature is difficult to control, so the oil temperature is easy to overheat, the temperature of the outer surface of the fried food material slice is too high and burnt, the inner central area is still in a half-cooked state due to insufficient temperature, the appearance and the nutritional value of the food material are reduced due to burnt caused by uneven heating, and a plurality of harmful substances are gathered on the outer surface. And from the Clausius-Clappelon equation: the boiling point of water increases with increasing pressure and decreases with decreasing pressure. The vacuum system is in an absolute negative pressure state relative to the atmospheric pressure, when the vacuum degree is 700mmHg, the boiling point of water is 40 ℃, at the moment, frying oil is used as a heat transfer medium, the oil temperature is controlled to be no more than 100 ℃, and the water in the food materials can be smoothly evaporated after being heated. On the other hand, the air in vacuum is extremely thin, which means that the oxygen content is extremely low, and under a low-oxygen environment, the food materials in the system greatly reduce the hazards of high-temperature oxidation, such as rancidity of fat, enzymatic browning, oxidative deterioration and the like, so that the original color and flavor of the food can be better maintained. One of the most important indicators of fried food quality parameters is product color, which changes depend on the amount of surface-reduced sugars and amino acids or proteins as well as on temperature and frying time. The lower the temperature, the shorter the frying time and the higher the color.
The patent number is 201821834575.3, and the patent name is a low temperature vacuum fryer discloses a low temperature vacuum fryer, including oil storage tank, heat exchanger, condenser, condensation water pitcher, vacuum pump unit and vacuum fryer, vacuum fryer with the heat exchanger the condenser is connected through the connecting tube, vacuum fryer is through two way pipe connection to oil storage tank, and the pipeline is overflow pipe all the way, is provided with pneumatic ball valve on another way pipeline, the condenser passes through pipe connection to the condensation water pitcher, the condensation water pitcher with vacuum pump unit links to each other. Although the technical scheme can finish the most basic vacuum frying process, the oil temperature is unstable, the uniform quality of fruits and vegetables cannot be ensured, and the structure of the vacuum condensing device is complex.
The frying temperature is kept stable, which plays an important role in industrially produced fried foods and is also the application bottleneck of the low-temperature vacuum frying technology. The fried products are easy to be adhered in the frying process, and the fried food has low quality and cannot meet the market demand. The low-temperature vacuum frying machine which can solve the problems of unstable oil temperature, overhigh oil temperature, adhesion of fruits and vegetables, complex frying oil recovery and the like is urgently needed to be researched and developed, has the advantages of simple structure, convenience in operation, stable performance, energy consumption saving, improvement on the quality of fried products and realization of industrial production.
Disclosure of Invention
The invention aims to solve the problems, provides the low-temperature vacuum frying equipment, can solve the problems of unstable oil temperature, overhigh oil temperature, adhesion of fruits and vegetables, complex frying oil recovery and the like, and has the advantages of simple structure, convenience in operation, stable performance, energy conservation and capability of improving the quality of fried products. The technical scheme is as follows:
a low temperature vacuum frying equipment which is characterized in that: the oil-gas heating device comprises a frying chamber, a water vapor heat source, an oil storage tank, a heating oil tank and a condensing device for vacuumizing, wherein an oil overflow port is formed in the side wall of the upper end of the frying chamber, and an oil inlet is formed in the bottom of the frying chamber; the frying chamber forms a closed loop with the heating oil tank and the oil storage tank in sequence; a tray is arranged at the bottom of the frying chamber; the side wall of the frying chamber is provided with a discharge hole, and the frying chamber is also provided with a discharge door for closing and opening the discharge hole; the top of the frying chamber is provided with an exhaust port which is connected with a condensing device for vacuumizing; the steam heat source air conveying port is communicated with a hot steam flow path of the heating oil tank, the steam heat source air conveying port is also communicated with a hot steam flow path of the oil storage tank, and the other ends of the two hot steam flow paths are also communicated with an air conveying port of the steam heat source; the hot steam flow path can be a tube side or a shell side, and correspondingly, the heating oil flow path is a shell side or a tube side; the frying equipment also comprises a first oil pump, wherein the first oil pump is arranged on a pipeline between the heating oil tank and the oil storage tank; the condensing device comprises a vacuum pump and a condensing tank; the condensing tank is communicated with the frying chamber and the water storage tank; the condensing tank is connected with a cold source, and the cold source cools and liquefies the water vapor flowing through the condensing tank.
On the basis of the technical scheme: the first motor is positioned at the lower part of the frying chamber, is connected with the tray and drives the tray to rotate.
On the basis of the technical scheme: the tray is provided with a limiting groove, and the limiting groove is connected with a limiting bulge arranged at the bottom end of the material cage in a clamping manner.
On the basis of the technical scheme: a temperature detection device and a vacuum degree detection device are arranged in the frying chamber; the discharging door is provided with a sealing strip, the upper end of the discharging door is provided with a positioning sheet, and a detection device is fixedly arranged at the height position of the discharging opening corresponding to the positioning sheet; and a locking device for locking the discharge door is arranged on the discharge port.
On the basis of the technical scheme: the first oil pump is connected with a first pump motor, when the first pump motor rotates forwards, the first oil pump pumps the frying oil in the heating oil tank into the frying chamber, the first pump motor rotates backwards, and the oil pump pumps the frying oil in the frying chamber back into the heating oil tank.
On the basis of the technical scheme: the oil inlet position of the frying chamber is 1/2 tray radius length away from the axle center of the tray rotating shaft.
The invention also provides a low-temperature vacuum frying processing method which is characterized in that the low-temperature vacuum frying equipment is adopted, and the method comprises the following steps:
s1, preparation: placing the fruits and vegetables to be dehydrated into a material cage, placing the material cage into a frying chamber, closing and sealing a door of the frying chamber, and entering a frying process;
s2, heating, namely starting a heating device, outputting and shunting high-temperature steam through a steam heat source air transmission port, enabling the high-temperature steam in a first branch to flow through an oil storage tank to heat the frying oil in the oil storage tank, and enabling the high-temperature steam in a second branch to flow through a heating tank to heat the frying oil in the heating tank;
s3, vacuumizing: starting a vacuum pump to vacuumize the frying chamber;
s4, frying: starting a rotating motor, enabling a material cage on the tray to rotate forwards at a low speed, pumping heated frying oil into a frying chamber from a first oil inlet, rolling the fruits and vegetables upwards and outwards under the action of upward impact force, and scattering the adhered fruits and vegetables; the frying chamber is always in a vacuum state, moisture in the fruits and vegetables is quickly evaporated and then pumped out by a vacuum pump, and water vapor enters a condensing device and is cooled and liquefied into water which is stored in a water storage tank;
s5, centrifugal oil control: the material cage rotates at a high speed, and the fruits and the vegetables are subjected to centrifugal deoiling; the first pump motor rotates reversely, and the frying oil in the frying chamber is pumped back into the heating oil tank through the oil inlet;
s6, evacuation: opening the material cage, breaking the vacuum state, and opening the water storage tank to discharge condensed water;
and S7, taking out the fruit and vegetable slices.
On the basis of the technical scheme: the oil temperature of the frying oil in the frying chamber is controlled at 88-92 ℃.
The invention has the beneficial effects that: the heating mode adopted by the invention realizes low boiling point of the frying oil, stable frying oil temperature and excellent appearance of the fried food, and keeps the original color and character of the food material to the maximum extent. The fruit vegetables section is fully broken up in the setting of first oil inlet, prevents to glue even, avoids local high temperature burnt phenomenon to appear. The design of the bidirectional oil pump simplifies the recovery procedure of the frying oil, so that the fruit and vegetable slice frying procedure can be immediately subjected to centrifugal deoiling in a vacuum state, the operation is simple, the oil content of food material products is effectively controlled, the oil content of the fried food is lower than that of the fried food at normal temperature and normal pressure, and the oil consumption is lower than that of the fried food at normal temperature and normal pressure. The design of the condensing device enables the system to be always in a vacuum state, the condensing device is combined with the vacuumizing device, the structure is simple, the moisture in the cell tissue gaps of the food materials is rapidly vaporized and expanded and the volume of the moisture is increased in a low-pressure state under the condition of ensuring the vacuum state, the moisture is flushed out of the gaps, and a certain puffing effect is achieved on the food materials. And the contact area of the oil surface and the air is small, so that the frying oil applied to food processing by the vacuum low-temperature frying technology is not easy to oxidize, the acid value and the peroxide value of the oil slowly rise, and the oil is not easy to decay.
Drawings
FIG. 1: the invention has a structure schematic diagram;
FIG. 2: the liquid flow direction of the invention is schematic;
FIG. 3: a schematic of the tray of the present invention;
FIG. 4: the invention discloses a material door schematic diagram.
The oil frying device comprises a frying chamber 1, an exhaust port 101, an oil spilling port 102, a detection device 103, a locking device 104, a first oil inlet 106, a limiting groove 105, a tray 107, a heating oil tank 2, a first tube side oil outlet 201, a first shell side oil outlet 202, a first tube side oil inlet 204, a first shell side oil inlet 203, an oil storage tank 3, a second tube side oil outlet 301, a second shell side oil inlet 302, a second shell side oil outlet 304, a second tube side oil inlet 303, a condensation device 4, a fourth tube side inlet 401, a fourth tube side outlet 402, a vacuum pump 5, a water storage tank 6, a first motor 7, a first oil pump 8, a water vapor heat source 9, a second air conveying pipe 902 and a first air conveying pipe 901.
Detailed Description
As shown in fig. 1 to 4, a low-temperature vacuum frying apparatus easy to control temperature is characterized in that: the oil-gas heating device comprises a frying chamber 1, a water vapor heat source 9, an oil storage tank 3, a heating oil tank 2 and a condensing device 4 for vacuumizing, wherein an oil overflow port 102 is formed in the side wall of the upper end of the frying chamber 1, a first oil inlet 106 is formed in the bottom of the frying chamber, a tray 107 is arranged at the bottom of the frying chamber, and the oil inlets are sequentially communicated with the heating oil tank 2, the oil storage tank 3 and the oil overflow port 102; the frying chamber forms a closed loop with the heating oil tank and the oil storage tank in sequence; the height of the oil overflow port 102 is higher than that of the material cage, and the fruit and vegetable slices are completely immersed in the frying oil.
The top of the frying chamber 1 is provided with an exhaust port 101, and the exhaust port 101 is connected with a condensing device 4 for vacuumizing; a discharge hole is formed in the side wall of the frying chamber 1, and a discharge door for closing and opening the discharge hole is further arranged; and a locking device for locking the discharging door is arranged on the side wall of the frying chamber.
In order to realize better sealing performance, the discharging door is provided with a sealing strip, so that the vacuum degree of the whole frying chamber 1 is ensured. In order to ensure the operation safety, the upper end of the discharging door is provided with a positioning sheet, and a detection device 103 is arranged at the discharge hole of the side wall of the frying chamber and at the height position corresponding to the positioning sheet. The detection device is used for detecting whether the bin gate is closed or not, and when the bin gate is detected to be closed, the first oil pump can be started next step to inject oil into the frying chamber, so that the operation safety is guaranteed.
In order to ensure the sealing performance of the integral frying machine and the safety and sanitation of a workshop, the condensing device 4 comprises a vacuum pump 5, a condensing tank and a water storage tank; the condensing tank is of a heat exchanger structure and is provided with a fourth tube pass inlet 401, a fourth tube pass outlet 402, a fourth shell pass inlet and a fourth shell pass outlet; the fourth tube pass inlet 401 is connected with the exhaust port 101, the fourth shell pass inlet is connected with a cold source, the cold source is generally tap water, and the fourth tube pass outlet 402 is connected with the water storage tank 6. The connection in this way is for better cooling, because the volume of shell side is big, is equipped with more running water and cools down for vapor, and the storage is in water storage tank 6 after the vapor condensation is water, and after the fried procedure finishes, opens water storage tank 6 and empties the comdenstion water.
The mode that water vapor is heated firstly and then frying oil is heated through the water vapor is utilized, the oil temperature is controlled more stably, the frying effect of the whole slices is controllable, the technology for obtaining the water vapor by heating the boiler is mature, and the method is suitable for industrial production. The water vapor heat source 9 is provided with two air pipes, namely a first air pipe 901 and a second air pipe 902. The high-temperature steam of the first air conveying pipe 901 heats the heating tank, the high-temperature steam of the second air conveying pipe 902 heats the frying oil of the oil storage tank, the two air conveying pipes are heated in parallel instead of in series, the heating mode is that the steam temperature flowing through the two tanks is consistent, the heating is performed in series, heat loss exists, the temperature of the high-temperature steam flowing through the two tanks is inconsistent, the heated frying oil inevitably has temperature difference, and the frying effect of fruit and vegetable slices is greatly influenced.
The heating oil tank 2 is of a heat exchanger structure and is provided with a first tube pass and a first shell pass; the first tube side is provided with a first tube side oil inlet 204 and a first tube side oil outlet 201; the first shell pass is provided with a first shell pass oil inlet 203 and a first shell pass oil outlet 202;
the oil storage tank 3 is also of a heat exchanger structure and is provided with a second tube pass and a second shell pass; the second tube side is provided with a second tube side oil inlet 303 and a second tube side oil outlet 301; the second shell side is provided with a second shell side oil inlet 302 and a second shell side oil outlet 304;
when the high-temperature steam flows through the heating tank, two options are available, namely, the high-temperature steam flows through the tube pass, and the high-temperature steam flows through the course. If the high temperature steam flows through the tube side, the frying oil flows through the shell side, and if the high temperature steam flows through the shell side, the frying oil flows through the tube side.
When the high-temperature steam flows through the oil storage tank, two options are available, namely, the high-temperature steam flows through the tube pass, and the high-temperature steam flows through the course. If the high temperature steam flows through the tube side, the frying oil flows through the shell side, and if the high temperature steam flows through the shell side, the frying oil flows through the tube side.
For better heating effect, because the volume of the shell side is large, the frying oil required by frying can be stored, and preferably, the second air conveying pipe 902 is connected with the second pipe side oil inlet 303. The high-temperature steam heats the frying oil in the shell pass of the oil storage tank,
in order to stabilize the oil temperature better and ensure the heating effect, preferably, the first gas pipe 901 is connected to the first shell side oil outlet 202. High-temperature steam flows through the shell pass of the heating oil tank 2, the volume of the shell pass is large, and energy output is guaranteed, so that heat output is stable, and heat exchange is more sufficient. The frying oil after twice heating is pumped into the frying chamber 1, so that the frying temperature of the frying chamber is uniform and stable, the condition of large oil temperature fluctuation can not occur, the stable control and output of the oil temperature are realized, and the uniform frying effect is ensured.
Deep-fry equipment still includes first oil pump 8, first oil pump 8 sets up on the pipeline between heating oil tank 2 and oil storage tank 3, oil pump connection has the motor, the motor is selected to two-way motor, when the motor corotation, deep-fry room 1 is gone into to the fried oil pump in with heating oil tank 2, the motor reversal, the oil pump is with the fried oil of deep-fry room 1 take back heating oil tank 2 rapidly, can make the fruit vegetables section just can high-speed centrifugation deoiling under vacuum state, the section after the deoiling needs and the separation of fried oil, two-way motor's setting can realize retrieving fried oil fast, this function has realized that the fruit vegetables section does not need any operation just can carry out high-speed centrifugation deoiling in deep-fry room. The fried fruit and vegetable slices are fished out of the oil pan after being fried, and are separated from the vacuum environment, and the product subjected to vacuum centrifugal de-oiling again has good taste.
Preferably, the tray 107 is provided with a limiting groove 105 which is clamped with a limiting bulge arranged at the bottom end of the material cage, and the first motor at the bottom of the frying chamber drives the tray connected with the frying chamber to rotate.
The position of the first oil inlet 106 plays a key role in controlling the oil temperature of the frying chamber and the frying effect of the fruit and vegetable slices, the first oil inlet is arranged at the bottom of the frying chamber and can impact the fruit and vegetable slices, and in order to obtain the maximum rolling effect, the position of the first oil inlet 106 is 1/2 material cage rotation radius lengths away from the axis of a rotating shaft of the tray 107. From the centre to diffusion all around, guaranteed maximum activity space, it is better to break up the effect, in the material cage at a slow speed rotatory in-process, the fruit vegetables of each position all have the chance to be strikeed in the material cage, each fruit vegetables section fully with fry the oil contact, the fried is heated evenly moreover, effectively prevents to glue even, has also guaranteed that the whole oil temperature of frying room is even, avoids the high burnt phenomenon of appearing of local temperature of oil inlet.
In order to monitor the frying condition, a temperature detection device and a vacuum degree detection device are arranged in the frying chamber 1, and data of the frying process are monitored, fed back and mastered.
Because the frying oil must have a low boiling point characteristic, the frying oil is preferably palm oil.
The invention provides a low-temperature vacuum frying processing method, which comprises the following steps:
(1) the preparation work is that the fruits and vegetables to be dehydrated are placed in a material cage, the material cage is placed in the frying chamber 1, and the oil storage tank 3 is filled with oil. Closing the frying chamber 1 door, and entering a frying procedure after the door closing probe detects that the door closing action is finished;
(2) heating; starting a valve, shunting the heated high-temperature steam by a steam heat source 903, heating the frying oil in the oil storage tank 3 by allowing the high-temperature steam in the first gas pipe 901 to flow through the oil storage tank 3, heating the frying oil in the oil storage tank 3 by allowing the high-temperature steam in the second gas pipe 902 to flow through the heating oil tank 2, and recovering the high-temperature steam in the first gas pipe 901 and the second gas pipe 902 to form a cycle;
(3) and (6) vacuumizing. The frying chamber 1 is vacuumized while heating, and the frying chamber 1 is vacuumized after the vacuum pump 5 is started, so as to prepare for the frying process.
(4) And (5) frying. The material cage rotates forwards slowly, the heated frying oil is pumped into the frying chamber 1 from an oil inlet at the bottom of the frying chamber 1, under the heating condition, the moisture in the cell tissue gap of the food material is rapidly vaporized and expanded and the volume is increased under the low-pressure state, the moisture is flushed out from the gap, the moisture in the fruits and vegetables is rapidly vaporized, and the grease is used as a medium to realize dehydration. The pumped frying oil overflows through the overflow port 102 of the side wall, flows into the oil storage tank 3, is heated again to circulate in the frying system, and the high-temperature steam continuously transfers heat to the frying system. The frying chamber 1 is always in a vacuum state, moisture in the fruits and vegetables is rapidly evaporated and then pumped out by the vacuum pump 5, and water vapor flows into the condensing device 4 through the condensing pipe, is cooled and liquefied into water and is stored in the water storage tank 6.
(5) And (5) controlling oil by centrifugation. After the frying and dehydrating stage, no oil is fed to the frying chamber 1, the tray 107 drives the material cage to rotate at a high speed, and the fruits and vegetables are subjected to centrifugal deoiling. The frying oil heating motor rotates reversely, and the frying oil in the frying chamber 1 is pumped back into the heating oil tank 2 through the oil inlet.
(6) Discharging vacuum; after the deoiling is finished, the vacuum is discharged, the water storage tank 6 is opened, and the condensed water is discharged.
(7) Taking out the fruits and vegetables; after the vacuum discharge, the discharge door is opened, and the fruits and vegetables are taken out.
The present invention has been described above by way of example, but the present invention is not limited to the above-described specific embodiments, and any modification or variation made based on the present invention is within the scope of the present invention as claimed.
Claims (5)
1. A low temperature vacuum frying equipment which is characterized in that: the oil-gas-liquid-phase deep-frying device comprises a frying chamber, a water vapor heat source, an oil storage tank, a heating oil tank and a condensing device for vacuumizing, wherein an oil overflow port is formed in the side wall of the upper end of the frying chamber, and an oil inlet is formed in the bottom of the frying chamber and is used for upwards spraying oil; the frying chamber forms a closed loop with the heating oil tank and the oil storage tank in sequence; a tray is arranged at the bottom of the frying chamber; the side wall of the frying chamber is provided with a discharge hole, and the frying chamber is also provided with a discharge door for closing and opening the discharge hole; the top of the frying chamber is provided with an exhaust port which is connected with a condensing device for vacuumizing; the steam heat source air conveying port is communicated with a hot steam flow path of the heating oil tank, the steam heat source air conveying port is also communicated with a hot steam flow path of the oil storage tank, and the other ends of the two hot steam flow paths are also communicated with an air conveying port of the steam heat source; the hot steam flow path of the heating oil tank is a shell pass, the heating oil flow path is a tube pass, and the hot steam flow path of the oil storage tank is a tube pass and the heating oil flow path is a shell pass; the frying equipment also comprises a first oil pump, wherein the first oil pump is arranged on a pipeline between the heating oil tank and the oil storage tank; the condensing device comprises a vacuum pump and a condensing tank; the condensing tank is communicated with the frying chamber and the water storage tank; the condensing tank is connected with a cold source, and the cold source cools and liquefies the water vapor flowing through the condensing tank;
the first motor is positioned at the lower part of the frying chamber, is connected with the tray and drives the tray to rotate;
the tray is provided with a limiting groove, and the limiting groove is clamped with a limiting bulge arranged at the bottom end of the material cage;
the oil inlet position of the frying chamber is 1/2 tray radius length away from the axle center of the tray rotating shaft.
2. A low temperature vacuum frying apparatus according to claim 1, wherein: a temperature detection device and a vacuum degree detection device are arranged in the frying chamber; the discharging door is provided with a sealing strip, the upper end of the discharging door is provided with a positioning sheet, and a detection device is fixedly arranged at the height position of the discharging opening corresponding to the positioning sheet; and a locking device for locking the discharge door is arranged on the discharge port.
3. A low temperature vacuum frying apparatus according to claim 1, wherein: the first oil pump is connected with a first pump motor, when the first pump motor rotates forwards, the first oil pump pumps the frying oil in the heating oil tank into the frying chamber, the first pump motor rotates backwards, and the oil pump pumps the frying oil in the frying chamber back into the heating oil tank.
4. A low-temperature vacuum frying process using the low-temperature vacuum frying apparatus according to any one of claims 1 to 3, comprising the steps of:
s1, preparation: placing the fruits and vegetables to be dehydrated into a material cage, placing the material cage into a frying chamber, closing and sealing a door of the frying chamber, and entering a frying process;
s2, heating, namely starting a heating device, outputting and shunting high-temperature steam through a steam heat source air transmission port, enabling the high-temperature steam in a first air transmission pipe to flow through an oil storage tank to heat the frying oil in the oil storage tank, and enabling the high-temperature steam in a second air transmission pipe to flow through a heating tank to heat the frying oil in the heating tank;
s3, vacuumizing: starting a vacuum pump to vacuumize the frying chamber;
s4, frying: starting a rotating motor, enabling a material cage on the tray to rotate forwards at a low speed, pumping heated frying oil into a frying chamber from a first oil inlet, rolling the fruits and vegetables upwards and outwards under the action of upward impact force, and scattering the adhered fruits and vegetables; the frying chamber is always in a vacuum state, moisture in the fruits and vegetables is quickly evaporated and then pumped out by a vacuum pump, and water vapor enters a condensing device and is cooled and liquefied into water which is stored in a water storage tank;
s5, centrifugal oil control: the material cage rotates at a high speed, and the fruits and the vegetables are subjected to centrifugal deoiling; the first pump motor rotates reversely, and the frying oil in the frying chamber is pumped back into the heating oil tank through the oil inlet;
s6, evacuation: opening the material cage, breaking the vacuum state, and opening the water storage tank to discharge condensed water;
and S7, taking out the fruit and vegetable slices.
5. A low temperature vacuum frying process as claimed in claim 4 wherein the oil temperature of the frying chamber is controlled to be 88-92 ℃.
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