How to Set the Temperature and Time for the Pre Frying Process of Explosive Chicken Rice Flowers
The temperature and time parameters for the pre frying process of the explosive chicken rice flower need to be set in conjunction with the chicken raw material status, coating formula, particle size, oil type, and subsequent quick freezing and terminal reheating processes. The core function of pre frying is to shape and solidify the outer coating powder, lock in the juice inside the meat, and prev
The temperature and time parameters for the pre frying process of the explosive chicken rice flower need to be set in conjunction with the chicken raw material status, coating formula, particle size, oil type, and subsequent quick freezing and terminal reheating processes. The core function of pre frying is to shape and solidify the outer coating powder, lock in the juice inside the meat, and prevent the finished product from sticking, which is a key process in semi-finished product processing.
Conventional process reference range: The pre frying oil temperature is mostly controlled within the range of 160 ℃~180 ℃, and the pre frying duration is generally set between 30s~90s according to the particle size. Select parameters with high temperature and short time for products with small particles and thin coating; Chicken rice flowers with larger particles and thicker coating layers can be treated with relatively low oil temperature and extended pre frying time to ensure that the coating powder solidifies fully from the outside to the inside.
When the oil temperature is too high, the surface layer of the coated powder will quickly coking and crust, which is prone to the phenomenon of external ripening and internal growth. The outer shell color is darker, and the internal coated powder has not fully solidified. The coated powder is prone to falling off during the subsequent quick freezing and reheating stages; At the same time, high temperature will accelerate the oxidation of oil and increase the risk of product failure. Low oil temperature slows down the solidification speed of the coating powder, prolongs the residence time of the material in the oil, increases the oil absorption rate of the product, increases the oil content of the finished product, has a greasy taste, and is prone to particle adhesion, which is not conducive to subsequent quick freezing and separation of monomers.
Insufficient pre frying time, incomplete powder coating and solidification, insufficient structural strength. After quick freezing, transportation and vibration, the shell is prone to powder loss and damage, and the outer skin becomes soft after reheating. The pre frying time is too long, resulting in excessive loss of moisture in the product, tightening of the chicken meat texture, increased loss of juice, dry taste of the finished product, increased oil absorption, and decreased flavor and taste experience.
During the production process, it is also necessary to control the oil level, frequency of oil and grease replacement, and feeding amount. Excessive single feeding can cause a sudden drop in oil temperature, affecting the consistency of pre explosion; Continuous frying equipment can be used to maintain stable oil temperature, ensuring stable color, oil absorption, and coating adhesion of different batches of products. After pre frying, the semi-finished products need to be quickly oiled and then sent to the quick freezing process to reduce the impact of residual heat on product quality.
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