Frying Machine In Chicken Nuggets Production
2016-12-24 by sherry
When it comes to coating chicken for cooking -- particularly for fried chicken-- flour is the common go-to, but if you want very crisp, crunchy skin, starch is the better option. Starch is a pure starch often used as a thickening agent for sauces and soups, and is commonly used in Asian cooking for stir-fries. When used to fry chicken, it helps with browning and creates a super crisp crust that seals in the juices of the chicken. If you want a thicker, traditional batter, use starch as a protective barrier before battering and cooking the chicken.
1.Rinse the chicken pieces under cold running water. Pat each one dry thoroughly with paper towels.
2.Pour starch into a large bowl and season to your taste with salt and pepper, and additional seasonings as you see fit, such as garlic and chili powder.
3.Add the chicken pieces to the bowl of starch and toss to coat them thoroughly. All sides of the chicken pieces should be fully covered in the starch coating before cooking.
4. Fill the pot about halfway with oil and heat to 350 to 375 degrees. When you add the chicken, the temperature will drop. Keep it at 300 to 325 degrees while the chicken fries.
5. Blame it on cold oil. Don’t forget to monitor the oil temperature, and adjust the burner accordingly as you fry. When you add cold chicken to hot oil, it doesn’t take a rocket scientist to figure out what happens: The oil temperature drops. Also, no crowding: Lots of cold chicken just exacerbates the problem.
The Frying machine
in Gelgoog is professional, it is widely used food supplementary material, mainly used for dressing on fried food, like beefsteak, chicken leg, chicken wing, etc. This our specially designed bread crumb process line has improved the traditional one. From mixing materials to final crumb shaping, it only needs less workers, and the left material can be reused, which can lower the production cost and raise the production efficiency.