菌類(lèi)脆片屬于一種脫水食品，全稱(chēng)為菌類(lèi)真空低溫脫水脆片，簡(jiǎn)稱(chēng)為VF。該產(chǎn)品充分保留了菌類(lèi)的營(yíng)養(yǎng)成分及色澤風(fēng)味，具有純天然，低脂肪，低熱量的特點(diǎn)，口感脆酥，清新自然，是目前國(guó)際上流行的一種時(shí)尚休閑食品。
Dried fish chips belong to a kind of dehydrated food, which is called dried fish vacuum low temperature dehydrated chips, or VF for short. The product fully retains the nutritional components, color and flavor of dried fish. It has the characteristics of pure nature, low fat and low calorie. It tastes crisp, fresh and natural. It is a fashionable leisure food in the world.
由于該產(chǎn)品的加工是在真空罐中，脫水是在相對(duì)較低的溫度下進(jìn)行，所以保持了食品的營(yíng)養(yǎng)成分和天然的色澤風(fēng)味不受高溫破壞，因此在意義上與常溫油炸食品大不相同，它的基本原理是利用在減壓條件下，油和水的三個(gè)不同物理現(xiàn)象：
（一）油和水的沸點(diǎn)降低（油在80℃左右，水在40℃左右）；
（二）達(dá)到沸點(diǎn)后，水由液態(tài)轉(zhuǎn)為氣態(tài)；而油則不同；
（三）油和水的比重不同，可以在高沸點(diǎn)下將物料中的水分置換出，能在短時(shí)間內(nèi)使物料迅速脫水。
Because the product is processed in vacuum tank and dehydrated at a relatively low temperature, the nutritional components and natural color and flavor of the food are not damaged by high temperature. Therefore, it is quite different from normal temperature fried food in meaning. Its basic principle is to use three different physical phenomena of oil and water under the condition of decompression
（1） The boiling points of oil and water decrease (about 80 ℃ for oil and 40 ℃ for water);
（2） When the boiling point is reached, water changes from liquid state to gas state, but oil is different;
（3） Due to the different specific gravity of oil and water, the water in the material can be replaced at high boiling point, and the material can be dehydrated rapidly in a short time.
山東立威公司簡(jiǎn)介
真空低溫脫水水果脆片
真空低溫脫水設(shè)備
酥脆小魚(yú)真空低溫脫水
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