Most Asian countries have their own flavor of spring rolls. Spring rolls from each country look alike, but are different in their ingredients or appearance. Spring roll is a traditional snack in China. They are made of a thin dough filled with fillings and fried. Fillings and sizes vary from place to place, but they are basically flat tubes. In China, for example, most people use vegetables and meat as fillings, while in some northern areas they use red bean paste instead. In Malaysia and Singapore, spring rolls are called popiah. Inside the Popiah there is sauce, vegetables and garnish. The crust is first coated in sweet or hot sauce, then the ingredients are added. Spring rolls are also a popular dish in Vietnam. The difference between Vietnamese spring rolls and Chinese spring rolls is that the skin of the spring roll is not made with wheat flour but with rice flour. They can be eaten in two ways: fried or unfried, wrapped with lettuce leaves and dipped in sauce.
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There are many kinds of DEEP-FRIED SNACKS in the world. The United States has the largest number of fast food restaurants in the world. You can find both sweet and savory snacks at the supermarket. Some of the most popular savory snacks include potato chips, chicken corn fritters, fried chicken, and French fries. As for the most popular fried sweet snacks, there are donuts, fried apple pie, and corn dogs. Frying is a form of cooking process that involves putting ingredients into a pan of oil. One of the common characteristics of fried snacks is that most snacks have a crispy coating on the outside and are soft on the inside. So when you take a bite of the snack, you can experience different textures at once. Nowadays, you can easily find snacks with different origins all over the world.
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Vacuum frying involves dehydrating and frying raw materials in a closed, vacuum environment. This type of frying makes it possible to preserve the original color of the raw materials and to produce a very pleasant sensation in the mouth. Traditional high temperature frying is between 160 and 185°C. If starchy foods are fried or cooked at high temperature (usually above 120°C), such as bread, sweet potato, taro, potato, etc., a large amount of "acrylamide" will be produced, which is a kind of chemical that has been shown to have adverse effects on humans in animal experiments. The frying carried out under vacuum allows a considerably reduced frying temperature of 90 to 110 ° C. In the vacuum state, the boiling point of water is lowered, and oil is used as a heat transfer fluid to allow the evaporation of the water content of the raw material in order to achieve the purpose of frying and dehydration, and to make the texture of food crispy.
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We are able to provide professional service of upstream processing equipment system design, piping installation and commissioning of beverage production equipment, such as: 1. Drinking water production turnkey line. 2. Drinking yogurt production turnkey line. 3. Carbonated soft drink production turnkey line. 4. Fresh milk production turnkey line. 5. Fresh soy milk production turnkey line. 6. Juice production turnkey line. 7. Coffee production turnkey line. 8. Tea drink production turnkey line. Design can be adapted to different kinds of beverage packaging: glass bottles, plastic bottles, cans...
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