Vacuum frying device and frying method for plant source raw materials

Abstract

The vacuum frying device comprises a machine body, a frying pan body is arranged in the machine body, an electric heating pipe is installed in the frying pan body, a lifting assembly is installed on the outer side wall of the machine body, a lifting seat is installed on the lifting assembly, a filter basket body is arranged in the lifting seat, and a filter screen is installed on the filter basket body. The lifting seat is rotationally connected with a sealing cover body; the invention further discloses a vacuum frying method of the plant source raw materials. The vacuum frying method comprises the following steps: S1, pretreating the raw materials; s2, loading materials; s3, starting a vacuum system; s4, performing deep-frying; s5, deoiling is carried out; s5, deoiling is carried out; and S6, discharging and post-processing. And S7, the cooled product is packaged. The plant source raw material vacuum frying device and method have the advantages that the plant source raw material vacuum frying device and method have remarkable beneficial effects, low-temperature frying can be conducted in a vacuum environment, the oil content of products is reduced, the temperature can be accurately controlled, grease recycling is achieved, loss and pollution can be reduced through a condensation system, and the product quality and production benefits are improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing equipment, in particular to a vacuum frying device and a frying method for plant-based raw materials. Background Art

[0002] In the field of food processing, frying is a common cooking and processing method. Traditional frying is usually carried out under normal pressure, and the plant-based raw materials are directly immersed in high-temperature oil for frying. However, this traditional method has many disadvantages. First, due to frying at a high temperature and in an aerobic environment, the oil is prone to chemical reactions such as oxidation and polymerization, which leads to a rapid decline in the quality of the oil. Not only does it produce a large amount of harmful substances and shorten the service life of the oil, but it also makes the fried products contain a high oil content, which does not meet the modern consumer's pursuit of healthy food. For example, the oil content of some traditional fried potato chips can be as high as 30%-40%, and long-term consumption can easily cause health problems such as obesity and cardiovascular disease.

[0003] Secondly, the high-temperature frying process will seriously destroy the nutrients in the plant-based raw materials, such as vitamins and minerals, and the original color and flavor of the raw materials will be difficult to preserve, which greatly reduces the quality of the product. In addition, the traditional frying method will produce a lot of oil smoke during the processing, which will cause serious pollution to the working environment and affect the health of the operators. The emission of oil smoke into the atmosphere will also have an adverse impact on the environment.

[0004] With the improvement of people's health awareness and the increase in demand for high-quality food, vacuum frying technology has emerged. Vacuum frying is a frying operation under reduced pressure (vacuum) state. Its principle is to reduce the oxygen content in the frying environment, thereby reducing the oxidation rate of oil, and can quickly vaporize the water in the raw materials at a lower temperature to achieve the frying effect. This technology can effectively reduce the oil content of fried products. For example, the oil content of some vacuum-fried fruit and vegetable chips can be controlled at around 10%-20%. At the same time, it better retains the nutrients, color and flavor of plant-based raw materials, reduces environmental pollution, and has gradually been widely used in the food processing industry and continuously developed and improved to meet the growing market demand and higher product quality requirements.

[0005] Therefore, we propose a vacuum frying device and a frying method for plant-based raw materials to solve the above problems. Summary of the invention

[0006] The purpose of the present invention is to solve the problems in the prior art and to propose a vacuum frying device and a frying method for plant-based raw materials.

[0007] In order to achieve the above object, the present invention adopts the following technical solutions:

[0008] The vacuum frying device for plant-based raw materials comprises a machine body, a frying pot body is arranged in the machine body, an electric heating tube is installed in the frying pot body, a lifting assembly is installed on the outer wall of the machine body, a lifting seat is installed on the lifting assembly, a filter basket body is arranged in the lifting seat, the filter basket body is located in the frying pot body, a sealing cover body is rotatably connected to the lifting seat, and the sealing cover body is arranged on the filter basket body and the frying pot body;

[0009] A vacuum system and a condensation system are installed on the outer side wall of the body. The vacuum system is used to extract air from the fryer body to form a vacuum environment in the fryer body. The condensation system is used to condense water vapor and oil mist extracted during the vacuum process. An oil circulation and filtration system is installed on the outer side wall of the body to achieve the recycling of oil.

[0010] In the above-mentioned vacuum frying device for plant-based raw materials, a temperature sensor is installed in the fryer body to monitor the temperature of the oil in the fryer body in real time. The temperature sensor is connected to the electric heating tube through a controller. When the oil temperature reaches the set upper limit temperature, heating is automatically stopped; when the oil temperature is lower than the set lower limit temperature, heating is automatically started, thereby accurately controlling the oil temperature during the frying process to ensure the consistency of the frying effect.

[0011] In the above-mentioned vacuum frying device for plant-based raw materials, the vacuum system includes a vacuum pump and a vacuum buffer tank, the air outlet of the vacuum buffer tank is connected to the air inlet of the vacuum pump through a vacuum tube, and a vacuum valve is installed on the vacuum tube.

[0012] In the above-mentioned vacuum frying device for plant-based raw materials, the condensation system includes a condenser, which is installed on the inner wall of the machine body. The air outlet of the condenser is connected to the air inlet of the vacuum buffer tank through a condensation pipe, and the air inlet of the condenser is connected to the sealing cover body through a connecting pipe.

[0013] In the above-mentioned vacuum frying device for plant-based raw materials, the oil circulation filtration system includes an oil pump and a filter, and the oil pump and the filter are both installed on the side wall of the machine body, the liquid inlet end of the oil pump is connected to the frying pot body through an oil outlet pipe, the liquid outlet end of the oil pump is connected to the filter through a filter tube, and the liquid outlet end of the filter tube is connected to the frying pot body through an oil return pipe.

[0014] In the above-mentioned vacuum frying device for plant-based raw materials, the lifting assembly includes two symmetrically arranged motors, and the motors are symmetrically arranged on the outer wall of the machine body. A ball screw is installed at the output end of each of the motors, and the lifting seat is installed on the two ball screws. The upper end of each of the ball screws is fixedly connected to a limit plate, and the diameter of the limit plate is larger than the diameter of the ball screw.

[0015] In the above-mentioned vacuum frying device for plant-based raw materials, two bearing seats are symmetrically installed on the inner wall of the sealing cover body, and a stirring shaft is installed between the two bearing seats. One end of the stirring shaft passes through the sealing cover body and is installed with motor 2, and motor 2 is installed on the outer wall of the sealing cover body. Multiple stirring rods are symmetrically installed on the stirring shaft.

[0016] The vacuum frying method of plant-based raw materials comprises the following steps:

[0017] S1. Raw material pretreatment: Select fresh, pest-free, and appropriately mature plant-based raw materials; wash the raw materials, remove surface soil, impurities, and pesticide residues, etc. For raw materials with skin, peel them as needed; for raw materials with cores or seeds, remove the cores or seeds, and cut the processed raw materials into uniform shapes and sizes, such as slices, blocks, etc., to ensure uniform heating during frying;

[0018] S2, loading; open the sealing cover, and evenly place the pre-treated plant-based raw materials in the filter basket, taking care not to pile them too thickly to ensure that the raw materials can fully contact with the oil and be evenly heated during frying. After placing them, close the sealing cover to ensure a good seal;

[0019] S3, start the vacuum system; first open the vacuum valve, the vacuum pump starts to work, and the air in the fryer body is extracted through the vacuum tube. During the vacuum process, pay close attention to the changes in the vacuum degree. When the vacuum degree reaches the set value, close the vacuum valve and stop the vacuum pump to keep the fryer body in a stable vacuum environment;

[0020] S4, frying; start the electric heating tube to heat the oil in the fryer, monitor the oil temperature in real time through the temperature sensor, when the oil temperature reaches the set frying temperature, the temperature sensor transmits a signal to the controller, the controller controls the electric heating tube to stop heating, when the oil temperature is lower than the set lower limit temperature, the controller automatically starts the electric heating tube to heat, so that the oil temperature is always kept within a suitable range; at the same time, start the second motor to drive the stirring shaft and the stirring rod to rotate, stir the raw materials in the fryer, make the raw materials constantly turn over in the oil, avoid local overheating or adhesion, and ensure that the raw materials are heated evenly;

[0021] S5, de-oiling; after frying is completed, the lifting assembly is started, and the motor starts to work, driving the ball screw to rotate, so that the lifting seat rises, thereby lifting the filter basket and the fried raw materials therein from the grease in the fryer body, allowing the grease attached to the surface of the raw materials to drip or be thrown out naturally;

[0022] S6, discharging and post-processing: after de-oiling is completed, open the sealed cover and pour the fried product in the filter basket into a cooling container. Air cooling or natural cooling can be used to quickly cool the product to room temperature;

[0023] S7. Package the cooled products. Select packaging materials with good barrier properties, such as aluminum foil composite bags, plastic vacuum bags, etc., to prevent the products from moisture, oxidation and deterioration. The packaged products can be stored or sold.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] 1. Frying in a vacuum environment can effectively reduce the loss of nutrients in plant-based raw materials due to long-term exposure to high temperature compared to traditional frying methods, and better retain the nutrients of the raw materials themselves. During the frying process, by precisely controlling the oil temperature and stirring, the surface of the plant-based raw materials is golden and crispy after frying, and the interior reaches the appropriate degree of maturity. At the same time, the original color and flavor of the raw materials can be better preserved, and the taste and appearance of the product are more attractive. In the de-oiling stage after frying, the raw materials are lifted out of the oil surface with the help of a lifting component, and the oil attached to the surface of the raw materials naturally drips or is thrown out, which effectively reduces the oil content of the product and makes the fried products relatively healthier.

[0026] 2. The oil circulation and filtration system can extract the grease in the fryer through the oil pump, filter out the impurities through the filter, and then send it back to the pot for recycling, which prolongs the service life of the grease and reduces the production cost. At the same time, it also ensures the quality of fried products and avoids the impact of excessive impurities caused by repeated use of grease.

[0027] 3. The stirring shaft and stirring rod arranged on the sealing cover body are driven to rotate by the second motor during frying, which can make the plant-based raw materials fully turn over in the oil in the fryer body, avoiding local overheating or adhesion, ensuring that the raw materials are heated evenly, and helping to improve the overall frying effect of the product.

[0028] 4. The condenser in the condensation system can condense the water vapor and oil mist extracted during the vacuum process, and collect or reflux them after condensing them into liquid, reducing the loss of oil and aroma components, while avoiding these substances from causing damage to equipment such as vacuum pumps, helping to maintain the normal operation of the equipment, and also playing an environmental protection role to a certain extent, preventing these substances from being discharged into the environment at will.

[0029] The plant-based raw material vacuum frying device and method have significant beneficial effects. They can fry at low temperature in a vacuum environment, effectively retain the nutrition, color and flavor of the raw materials, and reduce the oil content of the product. The temperature can be accurately controlled to achieve oil recycling, and the mixing is uniform and the material is easy to discharge. The condensation system can also reduce loss and pollution, thereby improving product quality and production efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 This is a schematic structural diagram of a vacuum frying device for plant-based raw materials proposed by the present invention;

[0031] Figure 2 This is a structural schematic diagram of the lifting assembly of the vacuum frying device for plant-based raw materials proposed by the present invention driving the lifting seat to rise to the de-oiling state;

[0032] Figure 3 This is a schematic structural diagram of the vacuum frying device for plant-based raw materials proposed by the present invention, with the sealed cover body opened;

[0033] Figure 4 This is a schematic structural diagram of the vacuum frying device for plant-based raw materials proposed by the present invention without the sealing cover and the internal structure;

[0034] Figure 5 for Figure 4 A schematic diagram of the structure in which the fuselage and lifting components are removed;

[0035] Figure 6 This is an enlarged view of the sealing cover structure of the vacuum frying device for plant-based raw materials proposed by the present invention.

[0036] In the figure: 1 body, 2 motor 1, 3 ball screw, 4 vacuum pump, 5 vacuum buffer tank, 6 lifting seat, 7 sealing cover, 8 motor 2, 9 oil pump, 10 filter, 11 connecting pipe, 12 fryer body, 13 electric heating pipe, 14 filter basket, 15 bearing seat, 17 vacuum pipe, 18 condensation pipe, 19 oil outlet pipe, 20 condenser, 21 oil return pipe, 22 filter pipe. DETAILED DESCRIPTION

[0037] The following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

[0038] Example

[0039] Reference Figure 1-6 The vacuum frying device for plant-based raw materials includes a machine body 1, a frying pot body 12 is arranged in the machine body 1, an electric heating tube 13 is installed in the frying pot body 12, a lifting assembly is installed on the outer wall of the machine body 1, and a lifting seat 6 is installed on the lifting assembly. The lifting assembly includes two symmetrically arranged motors 2, and the motors 2 are symmetrically arranged on the outer wall of the machine body 1, a ball screw 3 is installed at the output end of each motor 2, and the lifting seat 6 is installed on the two ball screws 3, the upper end of each ball screw 3 is fixedly connected to a limiting disk, and the diameter of the limiting disk is larger than the diameter of the ball screw 3, and a filter basket 14 is arranged in the lifting seat 6, and the filter basket 14 is located in the frying pot body 12.

[0040] A temperature sensor is installed in the frying pot body 12 to monitor the temperature of the oil in the frying pot body 12 in real time. The temperature sensor is connected to the electric heating tube 13 through a controller. When the oil temperature reaches the set upper limit temperature, the heating is automatically stopped; when the oil temperature is lower than the set lower limit temperature, the heating is automatically started, thereby accurately controlling the oil temperature during the frying process to ensure the consistency of the frying effect. A sealing cover body 7 is rotatably connected to the lifting seat 6, and the sealing cover body 7 is covered on the filter basket body 14 and the frying pot body 12.

[0041] Two bearing seats 15 are symmetrically installed on the inner wall of the sealing cover body 7, and a stirring shaft is installed between the two bearing seats 15. One end of the stirring shaft passes through the sealing cover body 7 and is installed with motor 2 8, and motor 2 8 is installed on the outer wall of the sealing cover body 7. Multiple stirring rods are symmetrically installed on the stirring shaft.

[0042] A vacuum system and a condensation system are installed on the outer wall of the body 1. The vacuum system is used to extract air from the fryer body to form a vacuum environment in the fryer body 12. The vacuum system includes a vacuum pump 4 and a vacuum buffer tank 5. The air outlet of the vacuum buffer tank 5 is connected to the air inlet of the vacuum pump 4 through a vacuum pipe 17. A vacuum valve is installed on the vacuum pipe 17. The condensation system is used to condense water vapor and oil mist extracted during the vacuum process. The condensation system includes a condenser 20. The condenser 20 is installed on the inner wall of the body 1. The air outlet of the condenser 20 is connected to the air inlet of the vacuum buffer tank 5 through a condensation pipe 18. The air inlet of the condenser 20 is connected to the sealing cover body 7 through a connecting pipe 11.

[0043] An oil circulation and filtering system is installed on the outer wall of the body 1 to realize the recycling of oil. The oil circulation and filtering system includes an oil pump 9 and a filter 10, and the oil pump 9 and the filter 10 are both installed on the side wall of the body 1. The liquid inlet end of the oil pump 9 is connected to the fryer body 12 through the oil outlet pipe 19, and the liquid outlet end of the oil pump 9 is connected to the filter 10 through the filter pipe 22. The liquid outlet end of the filter pipe 22 is connected to the fryer body 12 through the oil return pipe 21.

[0044] The vacuum frying method of plant-based raw materials comprises the following steps:

[0045] S1. Pretreatment of raw materials: Select fresh, pest-free, and appropriately mature plant-based raw materials, such as fruits (apples, bananas, etc.), vegetables (potatoes, sweet potatoes, etc.) or nuts (peanuts, almonds, etc.); wash the raw materials, remove surface soil, impurities, and pesticide residues, etc. For raw materials with skin, peel them as needed, and for raw materials with cores or seeds, remove the cores or seeds, and cut the processed raw materials into uniform shapes and sizes, such as slices, blocks, etc., to ensure uniform heating during frying and consistent frying effects. For example, potatoes can be cut into slices with a thickness of about 3-5 mm, and apples can be cut into blocks of similar size. If the raw materials are easily oxidized and discolored (such as apples, potatoes, etc.), they can be soaked in an aqueous solution containing antioxidants (such as vitamin C, citric acid, etc.) for 10-15 minutes for color protection, and then removed and drained.

[0046] S2, loading; open the sealing cover 7, and evenly place the pre-treated plant-based raw materials in the filter basket 14, taking care not to pile them too thickly to ensure that the raw materials can fully contact with the oil and be evenly heated during frying. After placing, close the sealing cover 7 to ensure a good seal.

[0047] S3, start the vacuum system; first open the vacuum valve, the vacuum pump 4 starts to work, and the air in the fryer body 12 is extracted through the vacuum tube 17. During the vacuuming process, pay close attention to the changes in the vacuum degree. When the vacuum degree reaches the set value (generally 0.06-0.09MPa), close the vacuum valve and stop the vacuum pump 4 to keep the fryer body 12 in a stable vacuum environment.

[0048] S4, frying; start the electric heating tube 13 to start heating the oil in the frying pot body 12, and monitor the oil temperature in real time through the temperature sensor. When the oil temperature reaches the set frying temperature (depending on the different plant-based raw materials, generally between 80-120°C), the temperature sensor transmits a signal to the controller, and the controller controls the electric heating tube 13 to stop heating; when the oil temperature is lower than the set lower limit temperature, the controller automatically starts the electric heating tube 13 to heat, so that the oil temperature is always kept within a suitable range; at the same time, start the motor 28 to drive the stirring shaft and the stirring rod to rotate, stir the raw materials in the frying pot body 12, so that the raw materials are constantly turned in the oil, avoid local overheating or adhesion, and ensure that the raw materials are heated evenly. The frying time depends on the type, size and frying temperature of the raw materials, and is generally between 10-30 minutes. During the frying process, the color and shape changes of the raw materials can be observed through the observation window. When the surface of the raw material is golden and crispy, and the interior reaches the required degree of maturity, stop heating.

[0049] S5, de-oiling; after frying is completed, the lifting assembly is started, the motor 2 works, drives the ball screw 3 to rotate, and the lifting seat 6 rises, so that the filter basket 14 and the fried raw materials therein are lifted out of the grease of the frying pot body 12, and the grease attached to the surface of the raw materials is naturally dripped or thrown out. The de-oiling time is generally 3-5 minutes. During the de-oiling process, the stirring frequency or amplitude can be appropriately increased to improve the de-oiling effect, but care should be taken to avoid excessive damage to the raw materials.

[0050] S6, discharging and post-processing; after de-oiling is completed, open the sealing cover 7, and pour the fried product in the filter basket 14 into a cooling container. Air cooling or natural cooling can be used to quickly cool the product to room temperature. For example, place the product on a well-ventilated cooling rack and use a fan to accelerate air flow to promote product cooling.

[0051] S7. After cooling, the product is packaged; choose packaging materials with good barrier properties, such as aluminum foil composite bags, plastic vacuum bags, etc., to prevent the product from moisture, oxidation and deterioration. The packaged product can be stored or sold.

[0052] It is worth noting that during the frying process or after a batch of frying is completed, the oil circulation and filtration system is started, the oil pump 9 works, and the grease in the frying pot body 12 is extracted through the oil outlet pipe 19, and the impurities generated during the frying process, such as residues, particles, etc., are filtered out through the filter 10. The filtered clean grease is returned to the frying pot body 12 through the oil return pipe 21, so as to realize the recycling of grease and extend the service life of grease. At the same time, the quality of fried products is guaranteed. The filtering effect of the filter 10 is checked regularly, and the filter element is cleaned or replaced in time to ensure the effectiveness of grease filtration.

[0053] During the entire vacuum frying process, the condensation system operates continuously, and the mixed gas containing water vapor and oil mist extracted from the frying pot body 12 enters the condenser 20 through the connecting pipe 11. In the condenser 20, the mixed gas exchanges heat with a cooling medium (such as cooling water or cold air), and the water vapor and oil mist condense into liquid. The condensed liquid flows into the vacuum buffer tank 5 through the condensation pipe 18. The condensation effect of the condenser 20 is checked regularly, and the dirt or impurities on the surface of the condenser 20 are cleaned to ensure that its heat exchange efficiency is good, so as to ensure the effective condensation of water vapor and oil mist, reduce the loss of oil and flavor components, and avoid damage to the vacuum pump 4.

[0054] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A vacuum frying device for vegetable raw materials, comprising a body (1), characterized in that: A frying pan body (12) is provided in the machine body (1), an electric heating tube (13) is installed in the frying pan body (12), a lifting assembly is installed on the outer wall of the machine body (1), a lifting seat (6) is installed on the lifting assembly, a filter basket (14) is provided in the lifting seat (6), the filter basket (14) is located in the frying pan body (12), a sealing cover (7) is rotatably connected to the lifting seat (6), and the sealing cover (7) is arranged on the filter basket (14) and the frying pan body (12); A vacuum system and a condensation system are installed on the outer wall of the machine body (1). The vacuum system is used to extract air from the fryer body to form a vacuum environment in the fryer body (12). The condensation system is used to condense water vapor and oil mist extracted during the vacuum process. An oil circulation filtration system is installed on the outer wall of the machine body (1) to achieve the recycling of oil.

2. The vacuum frying device for plant-derived raw materials according to claim 1, characterized in that: A temperature sensor is installed in the frying pan body (12) to monitor the temperature of the oil in the frying pan body (12) in real time. The temperature sensor is connected to the electric heating tube (13) through a controller. When the oil temperature reaches a set upper limit temperature, heating is automatically stopped; when the oil temperature is lower than a set lower limit temperature, heating is automatically started, thereby accurately controlling the oil temperature during the frying process and ensuring the consistency of the frying effect.

3. The vacuum frying device for plant-derived raw materials according to claim 1, characterized in that: The vacuum system comprises a vacuum pump (4) and a vacuum buffer tank (5); the air outlet of the vacuum buffer tank (5) is connected to the air inlet of the vacuum pump (4) via a vacuum tube (17); and a vacuum valve is installed on the vacuum tube (17).

4. The vacuum frying device for plant-derived raw materials according to claim 3, characterized in that: The condensation system comprises a condenser (20), which is mounted on the inner wall of the machine body (1); the air outlet of the condenser (20) is connected to the air inlet of the vacuum buffer tank (5) via a condensation pipe (18); and the air inlet of the condenser (20) is connected to the sealing cover body (7) via a connecting pipe (11).

5. The vacuum frying device for plant-based raw materials according to claim 1, characterized in that: The oil circulation and filtering system comprises an oil pump (9) and a filter (10), and the oil pump (9) and the filter (10) are both mounted on the side wall of the machine body (1), the liquid inlet end of the oil pump (9) is connected to the frying pan body (12) through an oil outlet pipe (19), the liquid outlet end of the oil pump (9) is connected to the filter (10) through a filter pipe (22), and the liquid outlet end of the filter pipe (22) is connected to the frying pan body (12) through an oil return pipe (21).

6. The vacuum frying device and frying method for plant-based raw materials according to claim 1, characterized in that: The lifting assembly comprises two symmetrically arranged motors (2), and the motors (2) are symmetrically arranged on the outer wall of the machine body (1), the output end of each motor (2) is installed with a ball screw (3), and the lifting seat (6) is installed on the two ball screws (3), and the upper end of each ball screw (3) is fixedly connected to a limit plate, and the diameter of the limit plate is greater than the diameter of the ball screw (3).

7. The vacuum frying device and frying method for plant-based raw materials according to claim 1, characterized in that: Two bearing seats (15) are symmetrically mounted on the inner side wall of the sealing cover body (7), a stirring shaft is mounted between the two bearing seats (15), one end of the stirring shaft passes through the sealing cover body (7) and is mounted with a second motor (8), and the second motor (8) is mounted on the outer side wall of the sealing cover body (7), and a plurality of stirring rods are symmetrically mounted on the stirring shaft.

8. A method for vacuum frying plant-derived raw materials, comprising using a vacuum frying device for frying plant-derived raw materials according to any one of 1 to 8, characterized in that: The following steps are involved: S1. Raw material pretreatment: Select fresh, pest-free, and appropriately mature plant-based raw materials; Wash the raw materials, peel the raw materials with skin as needed, remove the core or seeds of the raw materials, and cut the processed raw materials into uniform shapes and sizes to ensure uniform heating during frying; S2, loading; Open the sealing cover (7), and evenly place the pre-treated plant-based raw materials in the filter basket (14), taking care not to pile them too thickly, so as to ensure that the raw materials can fully contact with the oil and be heated evenly during the frying process. After placing them, close the sealing cover (7) to ensure a good seal; S3, start the vacuum system; first open the vacuum valve, the vacuum pump (4) starts to work, and the air in the fryer body (12) is extracted through the vacuum tube (17). During the vacuuming process, pay close attention to the change of the vacuum degree. When the vacuum degree reaches the set value, close the vacuum valve and stop the vacuum pump (4), so that the fryer body (12) maintains a stable vacuum environment; S4, frying; starting the electric heating tube (13) to heat the oil in the frying pan (12), monitoring the oil temperature in real time through the temperature sensor, when the oil temperature reaches the set frying temperature, the temperature sensor transmits a signal to the controller, and the controller controls the electric heating tube (13) to stop heating, and when the oil temperature is lower than the set lower limit temperature, the controller automatically starts the electric heating tube (13) to heat, so that the oil temperature is always kept within a suitable range; at the same time, starting the second motor (8), driving the stirring shaft and the stirring rod to rotate, stirring the raw materials in the frying pan (12), so that the raw materials are constantly turned in the oil, avoiding local overheating or adhesion, and ensuring that the raw materials are heated evenly; S5, de-oiling; after frying is completed, the lifting assembly is started, the motor 1 (2) works, drives the ball screw (3) to rotate, and causes the lifting seat (6) to rise, thereby lifting the filter basket (14) and the fried raw materials therein from the grease in the frying pot body (12), allowing the grease attached to the surface of the raw materials to drip or be thrown out naturally; S6, discharging and post-processing; after de-oiling is completed, the sealing cover (7) is opened, and the fried product in the filter basket (14) is poured into a cooling container, and air cooling or natural cooling can be used to quickly cool the product to room temperature; S7. Package the cooled products. Select packaging materials with good barrier properties to prevent the products from moisture, oxidation and deterioration. The packaged products can be stored or sold.

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