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Frying production line introduces you to traditional frying equipment

Mar 02, 2020

Traditional frying has long used coal or oil-fired cookers, which cannot automatically adjust the oil temperature. The traditional deep-frying technology is a flat-bottom fryer. Figure 13-6 is a typical structure diagram of this type of equipment. The oil temperature of this type of electric heating frying equipment can be accurately controlled. During operation, the material is fried in the basket and put in oil. The volume of the material basket is 5-15L. After being fried, the basket is taken out together, and the material basket can be taken out. Clean up, but without the effect of filter oil, so some debris will remain in the pot. The traditional frying equipment is simple and easy to operate and control. However, because the oil phase residues can not be separated in time for a long time at high temperature, the quality of the oil decreases after repeated use of the oil for several times, and it has to be discarded as waste oil, causing waste. Pay attention to the following points when using traditional frying technology to fry cereal snack foods. (1) Selection of frying temperature. The choice of frying temperature is mainly considered from the economic and product requirements. High oil temperature. Oiling time can be shortened and production can be increased, but high oil temperature will accelerate the deterioration of the oil, make the oil darker and increase the viscosity, which will necessitate frequent replacement of frying oil and increase the cost. In addition, the temperature of the oil and the evaporation of water in the food are violent, which leads to splashing of the poise and increases the loss of oil. Generally, fried cereal snack foods are suitable at 160-240 ° C. If the purpose of frying is dry, lower oil temperature should be used, which is conducive to moisture evaporation and the surface color of the product is relatively light. (2) Control of frying time. The frying time should be properly controlled according to the type of food, and factors such as the nature of the raw materials, the size of the block, and the heated area should be fully taken into account when frying. Long frying time. It is easy to make the product too dark or zoomed; the frying time is short, and it is easy to make the product light or even unfamiliar. (3) The proportional relationship between oil and semi-finished products to be fried. During the frying process, if a large amount of fried billet is held in a deep-frying container at one time, the oil temperature will decrease rapidly. In order to restore the oil temperature, the firepower must be increased, which will inevitably cause prolonged frying time and affect product quality. In actual production, the proportion of grease and blank to be fried should be appropriately adjusted according to factors such as product variety, frying container, heating method, and output. (4) Selection, restocking and replacement of frying oil. The composition of oil and fat directly affects the quality of fried oil and fried food. The fried oil should have good shortening performance, high oxidative stability, not easy to deteriorate when fried, so that fried food has long shelf life and other properties. Generally The oxidation stability AOM value is required to be above 100h. In addition to palm tung oil, natural animal and vegetable oils contain high unsaturated fatty acids and low oxidation stability, and are generally not suitable for frying oil. Deep-fried cereal snack foods should use special processed fat products such as hydrogenated oil and shortening. In order to reduce the oxidation effect during frying, some natural antioxidants and permitted synthetic antioxidants can be added. Edible defoamer dimethyl silicon can effectively extend the use of oil. Its dosage is 25mg / kg of fried oil. During the frying process, the amount of frying oil is constantly decreasing due to the absorption of oil and the splashing of the poise to generate volatiles and polymers. The fresh oil should be continuously replenished to continue frying. The time (h) required to completely change the old oil that has been fried to fresh oil is converted into the percentage of fresh oil added per hour, which is called the oil circulation speed. The greater the oil circulation speed, the more new oil is restocked per hour, and the lighter the thermal degradation of the fat is, the lower the oil deterioration rate is when the oil circulation speed is above 12.5%.

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