Frying is a method of cooking and drying food with many advantages. Frying does not kill the microorganisms in the food, prolongs the shelf life of the food, and at the same time can improve the flavor of the food, improve the nutritional value of the food, and give the food a unique golden color. The fried peanuts, broad beans, green beans and other nut products have the characteristics of crispy, tender and beautiful color, and are deeply loved by people all over the world.
5 Advantages of Deep Frying:
1. Quickly make delicious cooked food
During the frying process, the dry layer on the surface of the food has the characteristics of porous structure, and the size of the voids varies. Water and water vapour first escape from these large pores during frying. Since the surface of the food hardens into a shell during frying, the evaporation of water vapor inside the food is blocked, a certain evaporation pressure is formed, and the penetration of water vapor is enhanced, resulting in rapid cooking of the food.
2. Produces a unique fried flavor
During the frying process, the food undergoes Maillard reaction and some components are degraded, resulting in a distinct frying aroma. In addition, when the surface temperature of the food rises to the temperature of the hot oil, the temperature inside the food gradually tends to 100°C, and the caramelization reaction and protein denaturation occur on the surface, resulting in a unique fried aroma.
3. Improve food color and taste
Putting it into the heated oil, the surface temperature of the food rises rapidly, the water vaporizes, and a dry layer appears on the surface, forming a hard shell; the penetration of water vapor also causes the food to be quickly cooked, so fried peanuts, broad beans and other nuts have external appearance. Crispy and tender features. At the same time, the food can absorb the volatile substances in the frying oil and make the food appear golden or brown.
4. Extend the shelf life of food
Deep frying is generally carried out at high oil temperature, which can kill microorganisms in the food and prolong the shelf life of the food.
5. Improve the nutritional value of food
The effect of frying on the nutritional value of food is related to the frying process conditions. When the frying temperature is high, a dry layer is formed on the surface of the food. This hard shell prevents the transfer of heat into the food and the escape of water vapor. Therefore, the nutrients in the food are better preserved and the water content is higher (table below). At the same time, the oil content of the products is significantly increased.
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