automatic frying machine

What Is The Purpose of Frying?

Frying is a processing method of food cooking, which is a process in which food is placed in oil at a higher temperature to heat and quickly ripen. But do you know what is the purpose of frying?

Frying can kill microorganisms in food, prolong the shelf life of food, improve food flavor, increase food nutritional value, and endow food with a unique golden color.

Principle of frying:

When fried products are processed, the oil can provide fast and uniform heat conduction, the surface temperature of the food rises rapidly, the water vaporizes, and a dry layer appears on the surface, forming a hard shell. Then, the moisture vaporized layer migrates to the inside of the food, and when the surface temperature of the food rises to the temperature of the hot oil, the internal temperature also gradually rises. At the same time, a caramelization reaction occurs on the surface of the food, and some substances are decomposed to produce the unique color and aroma of fried food. Food can be divided into five stages when frying.

  1. Initial stage: Put the food in the oil until the surface temperature of the food reaches the boiling point of water. At this stage, there is no obvious evaporation of water, and the heat transfer is mainly natural convection heat transfer. The surface of the fried food remains white, without brittleness, low oil absorption, and the starch in the center of the food is not gelatinized and the protein is not denatured.
  2. Fresh stage: At this stage, the water on the surface of the food suddenly loses a lot, and the outer shell begins to form. The heat transfer is mainly heat conduction and forced convection heat transfer, and the heat transfer increases. The periphery of the surface of the fried food is somewhat browned, the starch in the center is partially gelatinized, the protein is partially denatured, and the surface of the food has a crisp feeling and a little oil absorption. This stage consumes the most energy and takes the longest time, and is the main stage for the formation of texture and flavor of fried food.
  3. Optimum stage: Thickening of the outer skin reduces the amount of moisture damage and heat transfer. The heat transfer is mainly heat conduction, and the air bubbles escaping from the food gradually decrease until they stop. The fried food is golden yellow, with good crispness and good flavor.
  4. Deterioration stage: The color of the fried food becomes darker, the oil absorption is excessive, the product becomes loose, and the surface becomes stiff.
  5. Discarding stage: The color of the fried food becomes dark black, the surface is stiff, and there is carbonization.

And the temperature requirement in the frying process is very strict, and the mouthfeel of food will be affected if the temperature is too high or too low. In order to ensure the quality of frying, we have designed an automatic frying machine with automatic temperature control to make the frying effect better. If you have any needs, you can contact us.

Leave a Comment

Your email address will not be published. Required fields are marked *