What is the working process and principle of the snack food production line?
Generally speaking, deep-fried food has the characteristics of long storage time, rich flavor, golden color and beautiful appearance, and the processing technology of deep-fried food is simple, so deep-fried food has been a popular food type in our country. Snack food production line equipment is used to fry food. What is the method of frying food?
1. Crispy and fried. The raw materials with skin, generally the whole chicken, duck and so on, first with boiling water slightly scalding out, so that the skin contraction and tension. Wipe the surface with caramel, blow dry and put the hot oil into the hot oil pan, turn it constantly, and pour the hot oil into the abdomen. When the whole body is deep fried to light yellow, put the pan on high, let the raw materials soak in the oil and deep fry until deep, then take out when the oil temperature rises.
2. Dry fry. After the raw material is mixed with the seasoning, remove the water, mix the dry powder and fry. Can make the raw material outside crisp, brown color.
3. Soft fry. With a small shape of the block, thin sheet, rectangular strip and other raw materials hang paste, in the pot of oil burning 60 boiling pot, fried to the appearance of hard about eight, when the ball is mature out.
4. Clear fry. Raw materials will be mixed with soy sauce, salt, wine stains, leisure food production line with high fire deep fry. Generally do not hang paste, fried into crisp outside and tender inside.
5. Crisp and fried. Boil the raw materials until they rot, hang egg white and powder paste on the outside, and then deep-fry until the outer layer is deep yellow and crisp. The characteristics of crisp frying are crispy outside and crispy inside.
6. Paper wrapped and fried. Paper wrap frying is mostly made of fresh, boneless net material, processed into slices or cubes, blended with egg white and added with ingredients and condiments, wrapped in glutinous rice paper or cellophane, and put into oil to fry, this kind of frying method is characterized by keeping the original juice, so that the raw materials are especially fresh and tender.
