Frying methods of deep-frying

(1) Pure oil frying and mixed oil and water frying

Disadvantages of pure oil deep-frying (traditional deep-frying):

- All the oil is in a high temperature state in the deep-frying process, and the oil deteriorates very quickly, and the viscosity is elevated, and the oil becomes blackish-brown after repeated use, which is not edible.

- Accumulation of food residues in the bottom of the pot, with the prolonged use of oil and increase, not only makes the oil become dirty, oxidation will also generate nitrosopyridine, alkane carcinogenic substances.

- Long-term repeated frying of food oil at high temperatures will generate a variety of forms of toxicity of different oil polymers - cyclic monomers, dimers and polymers. This can lead to nerve paralysis, stomach tumors, and even death in humans.

- Oil used for a long time at high temperatures will produce thermal oxidation reactions, generating peroxides of unsaturated fatty acids, which directly impede the body's absorption of fats and proteins, reducing the nutritional value of food.

Water-oil mixed food frying process means that the same open container with oil and water, the relative density of the oil occupies the upper half of the container, the relative density of the water occupies the lower half of the container, in the middle of the oil layer horizontally set up a heater to heat.

Advantages of pure oil deep-frying (traditional deep-frying):

With limit control, zoned temperature control, automatic filtration and self-cleaning.

(2) atmospheric deep-frying and vacuum deep-frying

a, vacuum low-temperature deep-frying of the basic principle:

Use in the decompression of the conditions, the water in the food vaporization of the temperature is lowered, and can be quickly dehydrated in a short period of time, to achieve the deep-frying of food under low-temperature conditions. Hot fats and oils as a medium for food dehydration heat supply, but also play an important role in improving the flavor of food.

b, factors affecting the vacuum deep-frying process:

-Temperature

- Vacuum

- Pre-treatment before deep-frying

c, vacuum low-temperature deep-frying features:

- Low temperature, less loss of nutrients

- Fast evaporation of water, short drying time

- Puffing effect on food and improve and and product compounding. Effect of puffing on foodstuffs, improve the rehydration of foodstuffs

- Slow deterioration of oil and grease, low oil consumption

(3) Vacuum low-temperature deep-frying process

a. Pre-frying process

- Selection of raw materials

- Cleaning

- Slicing

- Color protection, enzyme extermination

- Rinsing

- Sugar Displacement

b, Vacuum Frying

- Intermittent and Continuous

c, Post-Frying Treatment

- Degreasing

- Aromatizing

d, Vacuum Cryogenic Frying Equipment

- Intermittent Cryogenic Vacuum Frying Equipment

-Continuous Cryogenic Vacuum Frying Equipment