Vietnam's Leading Aquatic Product Exporter: Deploys a 300kg Industrial-Grade Vacuum Low-Temperature Frying System, Breaking the Bottlenecks of High Oil Content and Tough, Dry Protein in Seafood Snacks
1. Client Background & Challenge (Background & Challenge)
Client background:
A well-known Vietnamese aquatic product exporter and deep-processing seafood enterprise, specializing in seafood snacks such as basa fish chunks, large shrimp meat, squid rings, and basa fish skin, with products exported to high-end supermarkets in Europe, America, and Southeast Asia.
Pain points of the seafood processing industry:
Protein denaturation and toughness:
Traditional high-temperature frying easily causes the high-protein content of aquatic products to shrink and harden sharply, leaving the meat dry and shriveled and ruining the texture.
Oxidative rancidity of oils and residual fishy odor:
Seafood fats are highly unsaturated, and under high temperature and humid-heat conditions they oxidize and deteriorate easily, producing a rancid smell and a strong fishy odor.
High oil content and export inspection obstacles:
Vietnam's tropical climate places extremely high demands on product shelf life. If residual oil on the surface after frying cannot be spun dry, the product is prone to spoilage during transport, making it difficult to meet stringent international export standards.
2. Xinlianxing's Customized Solution (The Solution)
Xinlianxing deployed one LXZK-1300 (300kg-class/Model 300) industrial-grade vacuum low-temperature frying system for the Vietnamese client.
Gentle negative-pressure dehydration process for aquatic products:
Extreme vacuum reaches -0.092 ~ -0.098MPa, significantly lowering the boiling points of oil and water. Under gentle negative pressure, water evaporates rapidly, completely avoiding the protein hardening and dry meat caused by high temperatures.
Fully automatic continuous fine filtration and variable-frequency de-oiling:
Equipped with a fully automatic continuous-filter oil storage tank and a 0~300r/min variable-frequency centrifugal de-oiling system, it instantly spins off surface oil upon discharge from the tank and filters out aquatic particles in real time, slowing the rise in oil acid value and peroxide value.
Thickened 304 food-grade anti-corrosion structure:
The entire machine uses thickened SUS304 stainless steel and composite mechanical seals, corrosion-hardened specifically for the high-salinity seafood environment, with no hygiene blind spots and strong durability.
3. Quantified ROI & Impact (Quantified ROI & Impact)
⚡ High-efficiency throughput with 300kg large capacity:
A single batch processes 260~300kg: the high-energy heat-transfer design greatly shortens the dehydration cycle, and a single unit can support the factory's high-volume processing throughput of aquatic raw materials.
Retains natural seafood umami with extremely low residual oil:
Extremely high free amino acid retention rate: the gentle low-temperature environment effectively locks in the volatile flavor compounds of seafood, preserving natural freshness with no burnt off-flavors.
Crisp texture with firm meat:
Fish skin, fish chunks, and squid rings are plump and upright, achieving a quality breakthrough of “high crispness, low residue, not greasy.”
Oil cost reduced by 20%+:
The continuous inline fine-filtration system significantly extends the oil replacement cycle, greatly cutting the factory's oil costs and waste-oil disposal expenses.
4. Client Endorsement (Client Endorsement)
“In the field of deep seafood processing, balancing the crisp texture, natural umami, and low oil content of seafood has always been an industry challenge. The 300kg industrial-grade vacuum low-temperature frying equipment provided by Xinlianxing has completely transformed our production setup. Its excellent negative-pressure temperature control and variable-frequency centrifugal de-oiling system not only keep our basa fish skin and squid ring products at extremely low oil content with a pure ocean flavor, but also help the factory significantly reduce consumable and oil costs. This equipment provides extremely stable capacity and quality assurance for our expansion into the international high-end seafood snack market.”
—— Vietnam Seafood Operations & Technical Director