Crispy Tips for Crispy Fried Food

Fried noodles such as fried dough sticks, twists, dumplings, and crisps are crispy rosin, moderately sweet and salty, and golden in color, very tempting. But when I made it myself, it was dry and astringent ... Actually, the reason was that I didn't master the mix of raw materials and auxiliary materials, or it was caused by irrational frying.

The theoretical explanation is that this type of food uses alumine to neutralize the chemical reaction that causes the dough to fluff. Alum is potassium potassium sulfate, which is acidic after hydrolysis; alkali is sodium carbonate, which is an alkaline substance. These two substances react with water to produce carbon dioxide gas and flocculent aluminum hydroxide. When fried, under the action of high temperature, the alum-alkali neutralization reaction is faster, and the high temperature of the oil will evaporate the moisture in the dough. In addition, salt is mixed in the preparation of the dough.

Due to the infiltration of the salt, a part of the protein in the dough leaks out of the water, thereby making the dough more ductile and extensible. Under the effect of the above substances and conditions, such foods are crispy and crispy.

Flocs such as aluminum hydroxide are commonly known as "alum flowers". When preparing dough, the more "alum flowers" are produced, the better the quality of fritters. How can we make more "alum flowers"? The key is to master the amount of alum alkali used. Aluminum hydroxide is an amphoteric substance. In the chemical reaction, if the amount of reduction applied exceeds the amount of alkali required for the reaction with alum, the alumina is generated. When the amount of alkali applied is not enough to react with the alum, the amount of alum will be reduced and the product quality will be affected. Therefore, mastering the balance of the amount of alum alkali is the key to this kind of products. According to experience, it is more appropriate to use alum base in a ratio of 2: 1.

The amount of alum and alkali should be put in according to different seasons, and the water should also be used in warm or cold water due to different seasons. For example, the four seasons feed ratio of churros is exemplified. Spring and autumn seasons are 5 kilograms of flour, 120 grams of alum, 60 grams of alkali, and 160 grams of table salt. 5 kg of summer flour, 170 grams of alum, 85 grams of alkali, 180 grams of table salt, prepare dough with cold water. 5 kilograms of winter flour, 110 grams of alum, 55 grams of alkali, and 150 grams of salt. Prepare dough with warm water. In addition, it should be noted that the flour strength used should not be too high. Generally, a standard flour with medium gluten strength is appropriate, or some fine flour can be infiltrated in ordinary flour.

How to prevent oil from producing hot and sour taste when fried food

Fried oil often becomes dark, rich, foamy, and even has a sour taste. This is due to the thermal oxidation of fats and oils in fried foods. In this way, in addition to peroxides and their decomposed aldehydes and ketones, it will also generate insoluble solid polymers and gels formed by certain salts and water, which is prone to carcinogenesis for a long time. How to prevent this from happening?

1. Selection of oil The best choice is dry oil, such as: peanut oil, palm tung oil and so on. This kind of oil contains a large amount of oleic acid, low iodine, and relatively stable. Even if the oil temperature exceeds 200 ° C, it will not oxidize and smoke. And semi-dry oils, such as rapeseed oil, cottonseed oil, soybean oil, etc., are prone to thermal oxidation after heating, especially soybean oil, and prone to bean odor.

2. Controlling oil temperature It is not advisable to use rapid fire when frying food. The oil temperature should not exceed 200 ° C, but it can be fried for some time.

3. Do not empty the pan quickly. This way, the water in the food will continuously evaporate, which will not only remove some of the volatiles in the fat, but also form a layer of water vapor on the surface of the oil, which acts as a barrier to oxidation.

4. Covering the pan After putting the food in the oil pan, it is better to cover the pan slightly, so that the heat of the oil is less lost, the contact surface between the oil and air can be reduced, and the thermal oxidation is reduced.
Conditionally, a very small amount of methyl silicone oil can be added to the oil, which can effectively delay the thermal oxidation of the oil.

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