More for poultry processing. Will the whole chicken or duck after whole tun hair, a gut, boiling water wash hot surface, the skin collagen happen thermal shrinkage, then, in the epidermis hanging a layer YiTang starch water, air billet, and then, in 200-210 degrees Celsius heat oil ZhaZhi, make its are red and yellow, until the Fried maturation. ZhaZhi, oil must wide, should be to drown raw materials for degrees. Such as oil is not less marinate leaching raw material, finished product that heated not all, coloring not divide evenly, taste not beautiful. The oil temperature control to good, generally with the five to sixty percent ZhaZhi hot oil temperature. Such as too low, is not crispy Fried also not easy colored, such as too high, it can not reach the crispy Fried the quality requirements. ZhaZhi to slowly push when turning or raw material, in order to prevent adhesion POTS or Fried coke, and at the same time, should watch the raw material of the surface of the hardness and color, in raw materials to achieve optimal quality out.
By the method of cooking dishes have crispy chicken breasts, crispy duck, crispy young pigeons, crispy quail, crispy PiHe flowers birds, crispy e., etc. Crispy Fried dishes into features are: colour and lustre is bright red, the appearance of crisp, fleshy, tender, and has the white of the brine special scent, after food memorable. Lapped up, make its chicken duck skin crispy, tender meat, it is called crispy Fried.
Shijiazhuang city good days 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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