Explain the process flow of deep-fried food with automatic fryer

When using a fully automatic fryer to fry food, there are a variety of methods of frying. There are special features such as deep-fried, dry-fried, fried, crispy, etc. Different types of frying methods use different oil temperature control. Process, the following is a detailed description of the process of cleaning:

The deep-fried method is a kind of frying method in which the raw materials are processed by the knife, and the paste is not smeared, and only the seasoning material is used to marinate the fried raw materials, and directly heated with hot oil to form a rai.

1. Process

Select raw materials, first processing, one knife, one yard, one impregnation, one oil pan, one seasoning (usually use pepper, spicy sauce, sweet sauce, etc., sometimes with a variety of refreshing vegetables)

2. Operation essentials

(1) Material selection. It is advisable to use fresh animal raw materials such as chicken, duck and meat for the selection of materials for the frying. The size of the molding should be determined according to the age of the raw materials.

(2) Knife. If you fry eight pieces, you must cut the chicken into eight pieces. The block size is roughly the same. After the frying, you can put it into a complete chicken shape. Another example is to fry the liver. When you cut the skin, first go to the skin and then scrape the knife. When cutting the liver, you must first remove the gluten. Each chicken liver should be cut into five pieces of uniform size and slightly triangular shape.

(3) Pickled. The ingredients of the automatic frying machine to refresh the dishes, do not pat the powder, do not sizing, do not hang the paste, but must be impregnated with the seasoning before the frying. The materials used vary from place to place. According to the general rule, soy sauce, cooking wine, refined salt, pepper, etc. (some with white sugar, monosodium glutamate, chopped green onion, etc.) are used.

(4) Master the fire. Since the raw materials for the blasting are not hang-up, and there is no powder on the outside, there is no protective layer on the outside. To fry the raw materials to the outside, it is necessary to accurately grasp the heat according to the texture of the raw materials and the size of the raw materials. Raw materials with small forms should be fried twice or more at high temperature. The main material of the large form begins to apply high temperature oil to keep the main material shape unchanged. In the middle, it is changed to warm frying, so that the oil temperature gradually penetrates into the main material body, and then the high temperature frying is used before the pan, so that the main material is not Contains excess oil. The raw material having a large form can also be subjected to the heavy frying method depending on the situation. In the process of frying the raw materials, according to the change of the raw materials in the oil, the raw materials can be turned at any time by using chopsticks, hand spoons and colanders to make them evenly heated.

(5) The finished product of the fried fried food should be accompanied by an auxiliary seasoning and feeding, that is, the seasoning seasoning (material bowl or taste dish).