In industrial frying, the core differences in the frying process between small scattered ingredients (peanuts, potato chips, small crispy diced meat, fried nuts, mixed grain chips, etc.) and block/strip/coated large ingredients are due to the characteristics of small shape, large specific surface area, easy accumulation and adhesion, fast heating rate, and easy removal of crushed residue. Therefore, the process needs to be designed specifically around anti accumulation, uniform heating, slag control, stable oil quality, and temperature control, while the process of other ingredients focuses more on shaping and locking the juice, maintaining integrity, and controlling the outer layer brittleness. The two have clear distinctions in frying parameters, equipment adaptation, oil quality management, and operating points. The specific differences are as follows:
1、 Core frying parameters: Small and scattered ingredients are more pursued; Low temperature slow frying+short-term high frequency; To avoid burning and adhesion
The core differences in parameter design lie in temperature range, frying time, and heating rate, essentially adapting to small, scattered ingredients; Fast heating and easy to stick to the bottom; The characteristics of the ingredients are emphasized, while the parameters of block/strip shaped ingredients are more focused on; Split temperature frying process; Realize the layering of internal and external taste.
- temperature control
- Small scattered food ingredients: often fried at low temperature and constant temperature, with a conventional temperature range of 120-170 ℃ (nuts/peanuts 120-140 ℃, potato chips/miscellaneous grains 160-170 ℃), and requiring no temperature difference throughout the frying area (within 1 ℃). High temperature rapid frying is prohibited; — High temperatures can cause the surface of ingredients to instantly burn, internal moisture to not be released in a timely manner, and quickly carbonize food debris to contaminate frying oil; At the same time, avoid local high temperature areas to prevent the accumulation of food ingredients in that area from burning together.
- Other ingredients (chunks/strips/coated large pieces): often fried in different temperature stages, such as fried chicken chunks/coated chicken cutlets that need to be fried; Low temperature setting (140-150 ℃)+high temperature re frying (170-180 ℃); , deep-fried dough sticks/noodle strips need to be quickly fried at high temperature (180-200 ℃) to achieve rapid expansion and finalization, and small temperature difference (within± 2 ℃) is allowed in the frying area. The core is to achieve“ through temperature gradient; Crispy on the outside and tender on the inside/Crispy on the outside and soft on the inside; The taste.
- Explosion duration
- Small and scattered food ingredients: Short term, high-frequency, with a single batch frying time of 1-5 minutes (3-5 minutes for peanuts, 1-2 minutes for potato chips). Due to the small volume of the food, water is quickly removed and matured. Prolonged frying can cause the food to dry and harden, excessive oil adsorption, and the longer the residue stays in the oil, the faster the oil quality deteriorates.
- Other ingredients: The frying time increases with volume and is controlled in stages. For example, 5cm chunks of fried chicken need to be fried at low temperature for 8-10 minutes until the inside is fully cooked, and then re fried at high temperature for 2-3 minutes until the surface is crispy; The core of deep-fried dough sticks is to ensure internal ripening and avoid sandwiches when they are fried for 3-4 minutes until they are loose and set.
- Contact mode between materials and oil
- Small scattered ingredients: It is required that the ingredients be suspended in oil to avoid sedimentation and accumulation. The stirring/flipping device of the equipment should be used to ensure that the ingredients are in full and even contact with the hot oil, achieving the goal of; No blind spots in explosion production; To prevent the bottom ingredients from burning and the top ingredients from being undercooked.
- Other food ingredients: most of them are semi immersed/fully immersed in oil, and are transported statically or at a low speed. For example, blocky food ingredients are fried at a low speed through mesh belt, and slurry coated deep-fried dough sticks are directly floated on the oil surface for frying, without frequent turning. The core is to ensure that the food ingredients are complete in shape and avoid falling off of the coating layer and breaking of the food ingredients.
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