Frying is a long-standing processing technology, which can kill bacteria in food, prolong food shelf life, improve food flavor, and enhance the digestibility of food nutrients. In addition, fried products have the characteristics of fragrant, tender, crisp, loose, crisp, golden color and so on, which are very popular among the people. So what are the two methods of frying?
According to the frying process, it is mainly divided into two methods, shallow frying and deep frying.
Shallow frying is suitable for food with a large surface area, such as meat slices, eggs, pies, etc. Strictly speaking, shallow frying cannot be included in the frying process.
What we often say about “frying” generally refers to deep frying, which is suitable for processing foods of different shapes. Deep frying can be divided into pure oil frying and water-oil mixed frying.
Pure oil deep frying method:
Pure oil frying is a traditional frying method, which is applied in most food processing plants and catering industries in China, and is equipped with a pure oil fryer to produce fried food. These fryers can accurately control the oil temperature, and are generally equipped with corresponding oil filter devices to filter the used oil. The filter can effectively filter the suspended particulate impurities in the oil, inhibit the increase of acid value and peroxide value, prolong the service life of the oil and the shelf life of the product, and significantly improve the appearance and color of the product.
Method of deep frying with water and oil mixture:
This is an emerging frying technology in recent years. It has the incomparable advantages of traditional pure oil frying, such as limited position control, zone temperature control, and automatic filtration. Therefore, it is extremely popular in food processing plants and Chinese and Western fast food restaurants.
The water-oil hybrid food frying process refers to adding oil and water to the same open container, the oil with low relative density occupies the upper half of the container, and the water with high relative density occupies the lower half of the container, which is set horizontally in the middle of the oil layer. Heater heats up.
In this frying process, since the electric heating tube is placed horizontally in the upper oil layer of the pot body, the fried food is in the upper oil layer, and the food residue sinks into the water at the bottom, which alleviates the problems caused by the traditional frying process to a certain extent. . At the same time, the food residue that sinks into the lower part can be filtered and removed, and the oil temperature of the lower layer is lower than that of the upper layer, so the oxidation degree of the oil can also be alleviated.
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