Loose Fried applicable to animal raw material, loose blast is will go to bone slice of raw material processing or block, a taste, hang the paste, into the four to fifty percent hot boiling oil, fry with low heat for soft, tender and raw materials to form full, a pale yellow techniques, a loose blast is Fried food in the machine is relatively commonly used one of the ZhaZhi method, has the makings fine, pay attention to wash, beautiful modelling, colour and lustre and pleasing to the eye characteristics. The key techniques in the loose blast has the following points.
1. The egg white mixture into egg mixer with bubble. Note to beat down a direction, if the egg white no bubbles, it will affect the quality of starching operation.
2. To master a starch and the proportion of whites. General starch and within the ratio for 2:1, if too much starch, the paste, raw materials into the pot is not easy to all the way through, too few, the paste is rare, raw materials into the pot easy to take off the paste, affect product quality.
3. The oil temperature must be suitable. If the oil temperature is low, easy to take off the paste, the oil temperature is high, it's easy to fry paste.
Loose fry of the Fried the method is: will flake or block the raw material to taste the egg mixture hang in flour. Add in 150 to 160 degrees Celsius in the hot oil and fry slow maturity. Because of the finished product surface SuSong golden, it is called loose Fried. The product features is products fleeciness full, tender in edible. Loose Fried product selection of more raw materials, such as chicken leg, tenderloin meat, scallops, shrimp, etc.
Shijiazhuang JIARI mechanical technology Co., LTD. With advanced technology, reliable quality, service satisfaction policy, all embark from the customer, to create the first brand of Chinese food machinery .
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