A, improve the oil turnover utilization rate Fried foods, because food oil absorption, oil splash, and the formation of the volatile material and polymer wait for a reason, so that the number of frying oil constantly reduced, it will need to continue to add new oil. Generally speaking, improve the main methods conversion efficiency, improve food oil absorption rate, shorten the Fried time, Fried technology correct operation, make full use of Fried device inside the oil, making the reservoir with the Fried food.
Second, prevent thermal oxidation in physical methods to try to block oil fry the air, if use vacuum Fried device, use the fume hood or in Fried the vessels set filtering device (such as metal float nets, etc.). In chemistry can add antioxidants reduced oil decomposition role when Fried, crowded in ZhaZhi oil added anti-oxidants, in order to prolong the using time ZhaZhi oil, the commonly used oil-soluble antioxidants have natural vitamin E, main TBHQ, PG, BHA, BHT and gallic acid ester twelve, or in some refining stage can add citric acid chelating trace metals, this to some antioxidants can act as a synergy, improve the antioxidant effect.
In addition, Fried temperature is unfavorable and exorbitant, with no more than 200 ℃ advisable. Often remove fryer generated in the waste.
|
