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| Fried method introducing clear Fried |
| Release time:2012/6/26 |
| The blast is to point to will processing of raw material processing, for only then, and do not pass hanging paste sizing, directly into the pan with the system a cooking method, average more applicable to animal raw materials. The qing fry of the animal raw material with golden in color, in crisp outside the characteristics of Lebanon, but in the clear Fried process, also lost part of the nutrients. The Fried commonly used method for: using fresh quality tender meat, after pretreatment, cut into certain geometrical shape, weighing refined salt, cooking wine by the recipe and other spices and salted meat mixture, then use JiHuo high temperature hot Fried system three times, and that is called the Fried. Such as the Fried pork liver, qing fish and block and so on, the product in crisp tender, relaxed and agile. Reduce the loss of nutrients Fried method has the following several kinds. 1. Muscle protein in the heating process the separating amino acids, will occur decarburization, take off reactions such as ammonia, and nutrients to suffer a loss. So we should grasp the heating fire and time, in order to reduce the loss. 2. Muscle in Fried process, because the muscle contraction not consistent, its surface is heated great place will happen the phenomenon of coking cracking, make muscle internal nutrients to overflow, therefore, in the process, should make raw material is heated evenly. 3. To improve the raw material of nutrients BaoCunLv and absorption rate, raw materials and oil to appropriate ratio, is commonly 1:3 appropriate. The time of cook more short more good, to reduce the spillover nutrients. Temperature control at 210 degrees Celsius. |
To address:Xiying Industrial Park North Friendship Road ShiJiaZhuang City,HeBei
Phone: 400-800-2076
Fax: 0311-67907859
E-mail: jiarijixie@yahoo.cn
Website: coediter.com
