| 技術(shù)參數(shù) |
FD1500-Q |
FD3000 |
FD |
FD |
| 外形尺寸 |
2160×1950×1600mm |
3000×900×700mm |
|
|
| 有效炸區(qū) |
Φ1500×460mm |
Φ3000×650mm |
|
|
| 容 油 量 |
850L |
500L |
|
|
| 整機(jī)重量 |
350KG |
150KG |
200KG |
20KG |
| 電 功 率 |
0.75KW |
1.1KW |
1.47KW |
1.85KW |
| 熱 功 率 |
36KW |
|
|
|
| 額定電壓 |
380V |
380V |
380V |
380V |
| 頻 率 |
50HZ |
50HZ |
50HZ |
50HZ |
| 溫度范圍 |
0-400℃ |
0-400℃ |
0-400℃ |
0-400℃ |
The technological process of frying broad beans:
① First soaking: first take 300 kg of water, add 2-4 kg of fried broad bean bulking agent, stir and dissolve (in order to prevent the broad bean from turning black in the soaking process, you can add 30-50g of broad bean protective pigment), then add 100 kg of broad bean, stir again and start soaking for 2-3 days (users should conduct a few experiments according to the temperature, size, variety and storage time of broad bean to determine the best soaking time), so as to After soaking, clean it with clean water for 1-2 times.
② Second soaking: first take 100 kg of water, add 0.1-0.2 kg of fried broad bean crisper, stir and dissolve, then add 100 kg of broad bean soaked in the first time, and stir again. Start soaking for 5-10 minutes.
③ Cleaning: Rinse the soaked broad beans with clean water for 1-2 times (soaking for 30-50 minutes in the second rinse and then pouring out can help to completely remove the residue of the crisper).
④ Dehydration cutting: put the cleaned broad beans into a dehydrator for air-drying dehydration. It can also be dried naturally (avoid exposure to the sun) for about 2-5 hours. (Dehydration degree or drying time is subject to surface moisture drying, so as to avoid splashing during frying) Then, cut or peel according to customer's needs (it can be made into orchid beans, jade ribbon beans, broad bean slices, etc.).
⑤ Frying: Put salad oil (or palm oil) into the fryer. Note: The broad beans fried with palm oil are white) heated to above 50℃, then stirred and added with 0.02-0.03% oil-soluble antioxidant (calculated as edible oil). Note: This product is added to prevent the oxidation reaction of fried broad beans during shelf life, resulting in peculiar smell or odor (commonly known as "oily smell"). Continue to heat up and stir for 20 minutes until it is completely dissolved. Pour the sliced or peeled broad beans into the frying machine. Because a large amount of gas is produced inside fried broad beans, the oil temperature in the pan is too high and it is easy to splash! Be careful! ！ ！ ！
(It is very important to master the oil temperature, so beginners should grasp it carefully. The general principle of frying broad beans: low temperature into the pot, medium temperature drainage, high temperature crisp. In order to ensure the long-term crispness of broad beans, you can fry them at 180℃ for 12 minutes, and then soak them at 130℃ for 10 minutes. The purpose is to completely eliminate the water in broad beans and evaporate or replace it with oil).
⑥ De-oiling: Deep-frying machine pours fried broad beans into centrifugal de-oiling machine to remove excess oil.
⑦ Seasoning or pasting: Season the de-oiled broad beans while they are hot according to the needs: 1% of extra-fresh flavor, 1% of soy sauce, 2% of edible salt, and appropriate amount of other condiments (crab roe, spicy flavor, garlic flavor, mustard flavor, cream flavor, etc.) (the flavourer should mix the flavors according to the customer's requirements), and then add them into the seasoning blender in turn for seasoning.
Broad bean slices need to be pasted. The reference formula for pasting is: 15% glutinous rice flour, 30% wheat flour, 35% starch, 10% white sugar, 5% maltose, 1% special flavor, 1% soy sauce, 2% edible salt, appropriate amount of other condiments < flavourers should mix according to customers' requirements >, appropriate amount of clean water, etc. After pasting, they should be baked.
⑧ Packaging: thoroughly cool the seasoned or baked broad beans, and then package them according to the customer's requirements.
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