How to use a fryer to make healthy fried foods

How to use a fryer to make healthy fried foods

How to use a fryer to make healthy fried foods? In fact, as long as you pay attention to two points, the oil temperature should not be too high and the oil should not be reused many times.

First, the oil temperature should not be too high

Edible oil is usually catalyzed by high-temperature heating of fried food machinery, releasing smog containing butadiene, and long-term inhalation of this substance will not only change the genetic function of humans.

In order to avoid this kind of harm, when using a fryer to make healthy fried foods, the heating of the cooking oil should not exceed the boiling point of the oil. It is better to use hot oil, so as to avoid causing the smoke and smoldering to damage health and cause wrinkles on the face.

Second, do not reuse the oil multiple times

When the edible oil is heated at a high temperature, the nutritional value will be lowered because the high temperature heating can destroy the vitamin A, carotene, vitamin E and the like in the oil. At the same time, oxidized fatty acids are also destroyed. Not easily absorbed by the body, it will hinder the absorption of other foods that are eaten at the same time. When using a fryer to fry food, do not reuse the oil multiple times.

The frying of the fryer is divided into shallow frying and deep frying, which are as follows:

1. Shallow frying is suitable for the processing of foods with large surface area such as meat slices, pies and patties. Generally used in industrial frying processing, mainly used in the production of fried foods in restaurants, restaurants and homes. Shallow frying generally uses kitchen facilities such as electric frying pans or woks. These frying equipments are sold at home and abroad. The production capacity of this type of equipment is relatively low, and the material used is about 5~10kg at a time, which is easy to operate; there is no oil filtering device, and there are often food crumbs remaining in the pot. Although such equipment can accurately control the temperature, the equipment itself cannot separate and remove the food debris in the oil. After repeated use of the oil for several times, the debris changes to become anxious at high temperature, resulting in the flavor of the fried oil. It deteriorates and the quality is degraded, so it has to be disposed of as waste oil. Therefore, the utilization rate of the frying oil is low, and the waste is large, resulting in an increase in the production cost of the product.

2, deep-fried start is mainly used for fried potato chips, and achieved good results. Later, people used it for the drying of fruit slices. After the 1980s, the technology developed rapidly and was widely used. Deep-fried technology combines deep-fried and dehydrated organics with unique advantages and a wide range of applications, especially for the processing of vegetables and fruits with high water content. At present, deep-fried processing of fruit and vegetable chips is used. Commonly used fruits are apple, kiwi, persimmon, strawberry, grape, banana, etc.; vegetables such as carrots, pumpkins, tomatoes, green beans, sweet potatoes, potatoes, green peppers, etc.; meat food The main types are fish fillets, shrimps, loach, and beef jerky. The deep-frying processed foods preferably retain the inherent flavor and nutrients of the raw materials, have a good taste and appearance, and have high added value of products, and the products have broad market prospects.