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Safety instructions for frying food

Jan 22, 2019

Food frying process, water constantly released from the food into the hot oil, this process is equivalent to steam distillation, the oil volatile oxidation products removed.The released water plays the role of stirring oil and accelerating hydrolysis. Some volatile substances, such as sulfur compounds and pyrazine derivatives in potatoes, are produced due to the food itself or the interaction between food and oil.When frying, food absorbs the oil of different amount to be like the oil content of Fried potato chip is 30%-40%, because this must add fresh oil ceaselessly, in order to achieve stable condition quickly.Food can also release some of the inherent fat (such as meat products) into the Fried fat, so the oxidation stability of the newly mixed fat is quite different from the original Fried fat.