Vacuum frying machine cleaning process
As the name suggests,the vacuum fryer is a machine used for frying,and it has good results.Clean frying is a type of frying.Clean frying is when the raw materials are processed by knife skills,without being paste or sizing,and are only marinated with seasonings.
As the name suggests,the vacuum fryer is a machine used for frying,and it has good results.Clean frying is a type of frying.Clean frying is when the raw materials are processed by knife skills,without being paste or sizing,and are only marinated with seasonings.A method of frying in which the raw materials for deep-fried food are directly heated with hot oil.Today,the editor will tell you about the process of cleaning and frying in a vacuum fryer.
1.Select raw materials
When selecting ingredients for deep-frying,fresh and tender animal raw materials such as chicken,duck,and meat should be used.The size of the molding should be determined according to the tenderness of the raw materials.
2.Initial processing and knife processing
If you want to fry the chicken into pieces,you must chop the chicken into pieces.The pieces are roughly the same size and can be assembled into a complete chicken shape after frying.Another example is fried gizzard liver.When cutting the skin,remove the skin first and then scrape the knife;when cutting the liver,remove the tendons first,and cut each chicken liver into evenly sized,slightly triangular pieces.
3.Code flavor dipping
The raw materials of the dishes are not powdered,starched or battered,but they must be soaked with condiments before frying.The ingredients used vary from place to place,but as a general rule,soy sauce,cooking wine,refined salt,pepper,etc.are used(some add sugar,monosodium glutamate,chopped green onion,etc.).
4.Vacuum frying machine
When frying in a vacuum fryer,pay attention to the heat control.Since the fried raw materials are not battered or powdered,and there is no protective layer on the outside,to fry the raw materials until they are crispy on the outside or tender and delicious on the inside,the heat must be accurately controlled according to the texture,shape and size of the raw materials.Ingredients that are small in size need to be fried at high temperatures two or more times.For main ingredients with large shapes,high-temperature oil should be used first to keep the shape of the main ingredients unchanged.Halfway through,use warm frying to allow the oil temperature to gradually penetrate into the body of the main ingredients.Before serving,switch to high-temperature frying to prevent the main ingredients from being fried.Contains excess oil.Larger raw materials can also be fried in heavy oil depending on the situation.During the process of frying the raw materials,according to the changes of the raw materials in the oil,you can use chopsticks,hand spoons,and colanders to turn the raw materials at any time to make them heated evenly.
The finished product of Qing Zha Lai needs to be accompanied by auxiliary seasonings,that is,seasonings(bowls or saucers).It is usually served with pepper salt,spicy soy sauce,sweet noodle sauce,etc.,and sometimes a variety of refreshing vegetables.
The above is the process of vacuum frying machine cleaning.We provide high-quality vacuum frying machines that you can use with confidence.