Is there such a kind of food that you love and hate, you know that you should keep a certain distance from it, but you just can't control yourself, want to love and hate with it, it is fried food.
Chinese people love chicken steak, Japanese people love to eat tempura, Koreans love to eat fried chicken with beer, Americans love to eat fries with Coke, and British people love to eat fish cakes. The power of natural selection, regardless of region, race or gender, is firmly holding our tastes.
Why can't humans, who have evolved to be at the top of the food chain, suppress their cravings for fried food? Fried foods tend to be a subset of high-fat, high-calorie foods. Because of the advantages of survival, the early humans most yearned for such food. When people acquire and eat high-calorie foods, the brain secretes dopamine, which makes them feel happy, and the food and mood are thus linked.
It is said that fried food is carcinogenic, and carcinogens mainly come from the chemical action between hot oil and ingredients. After the frying cooking temperature reaches 200 degrees and then continues to heat, the fat in the food will begin to produce polycyclic aromatic hydrocarcinogens such as phenylpropylene, which is a powerful carcinogen, which is an obvious carcinogenic substance. To reduce the harm of acrylamide, heterocyclicamine and benzopyrene, the three carcinogenic brothers in fried food, we need to choose according to the cooking characteristics of different fried substances!
With the development and progress of society, people have higher requirements for the taste of food and the nutrition and health of processed food itself. The process technology of food machinery puts forward higher requirements, especially for frying equipment.
At this stage, frying equipment is mainly divided into the following three categories according to the different media:
• Intermittent water-oil hybrid frying equipment
• Continuous water-oil hybrid frying equipment
• Vacuum low temperature frying equipment
The characteristics of the oil mixing process: limit control, zone temperature control, automatic filtration, self-cleaning
When frying, the food residue sinks into the bottom water, away from the high temperature zone and into the low temperature zone; the residue that sinks into the lower part can be filtered out, and the lower oil temperature is lower than the upper oil temperature, so the oxidation of the oil is also greatly alleviated.
Continuous water-oil mixing equipment features: can be produced continuously by itself
After the fried food enters the fryer, it falls on the conveyor belt, and the embryo will float on the surface of the oil, resulting in different colors and maturity of the food. So use the oil mesh belt and force the dough into the oil.
Features of vacuum low temperature frying equipment:
Rapid dehydration, reduce oxidation, better retention of raw materials original flavor and nutrients, high added value of products. Common products are fruits, meats and dried fruits.
The technology of the current frying equipment, the use of advanced production technology and control technology at home and abroad, vacuum frying equipment, oil-water mixed frying line, etc., not only to the greatest extent to ensure the quality of food, advanced automated production technology to the majority of customers to reduce production and operating costs, improve the product yield, for customers to provide a platform for standardized production of products.