(one) Factors affecting the frying effect
1, Fryer and oil temperature control
If the oil temperature is too low, the noodle cake will not be thoroughly penetrated. If the oil temperature is too high, the noodles will be over-expanded. In different grades of cakes, the required quality and taste are different. The oil temperature control range is before the specified time. The oil temperature is between 110 and 130 °C and the rear oil temperature is between 140 and 175 °C.
The inlet of the dough block of the fryer can be divided into three temperature zones, namely a low temperature zone, a medium temperature zone and a high temperature zone. The oil temperature in the low temperature zone should not be too high, because the temperature of the noodle block itself is low, the water before the dough cake is inconsistent, the water content of the noodle cake itself is inconsistent, and it is interchangeable with the high temperature. The temperature difference, the larger the water, the face weight The faster the exchange process of water and oil, the faster the water in the noodles will volatilize. This is unfavorable for the noodles to enter the medium temperature zone and the high temperature zone. Therefore, it is better to keep the temperature difference between the oil and the cake in the low temperature zone not to exceed 90 °C. . The smaller the difference between the dough block and the oil temperature, the smaller the water volatilization in the low temperature zone, which makes the moisture of the dough cake uniform in the three temperature zones. Volatilization, in the process of frying, the relative water content of the noodles is maintained. If the mastery is not good, the water consumption of the cake in the first two temperature zones is relatively excessive, and the cake in the high temperature zone will form a dry oil absorption phenomenon. The oil content of the cake is increased, the increase is increased, and the cost of the cake is increased, and the color difference between the front and the back of the cake is large.
2, Fried time
In the case of a certain oil temperature, the frying time is too short, the dough is fried and water-permeable, and the soft heart surface will appear. When the frying time is long, the dough may be fried, so the weight of the cake and the pattern are thin. The degree of density, the weight of the cake itself and the inherent requirements of the quality, grade and quality of the opposite cake are flexibly mastered. It is required to have a good dry effect and a good brewing effect, and the dough frying time to be considered for dry eating and brewing. The oil temperature in the front, middle and rear is different, it is necessary to control the actual flexibility, and the different line controls are different.
3, Oil level
Oil in the pan is not only to maintain a certain oil temperature, but also to maintain a certain amount, is more appropriate to observe the oil level on the front surface of the cartridge emboss eye 3--5 mm, behind 15--20 mm is appropriate, and therefore must constantly The new oil is added to compensate the amount of oil consumed by the frying, in order to maintain a stable oil level in the pot. The oil level is too low and high will have a great impact on product quality and oil content.
4, After the pasta cooking a degree level
From the experimental data, the following conclusions can be accurately obtained: if the D degree of the noodle is high, the oil content after frying is low, and vice versa, and the a degree after cooking is high, the relative requirements of the oil temperature before and after will be relatively low, and the quality of the cake is high. good mouthfeel bite, smooth, and a low degree of oil equivalent bread dough poor taste, their remaining flour flavor, and shelf life is short, should be heavy, that is from a β of the inverter, thus in the portion of steamed noodles will be a change to a higher level, noodle business management is the most important, is the key to reduce production costs and ensure product quality.
5, Fuel consumption
After frying dough pieces will take away some of the oil, oil is typically 17--24%, if the oil is too high, the high fuel consumption, high production costs, have a pan over a segment, a segment excessive oil filter, To minimize the problem of excessive oil content is also a comprehensive problem to be comprehensively controlled, and strive to reduce production costs and ensure product quality.
6, Oil turnover rate
In order to ensure a stable standard for oil level, it is necessary to continuously replenish new oil in production, so the fuel consumption must be equal, and the fuel consumption rate should be above 8% . Otherwise, the output should be too low or for some reason within 13 hours. The oil in the fryer cannot be turned over once, which may accelerate the aging of the oil, affect the quality of the product and cause waste of grease.
7, Noodle nature
The nature of the noodle block is also one of the factors affecting the frying effect. If there is dry powder on the noodle produced in the previous process or the surface is not smooth, the oil content will increase, the moisture of the noodle will change and the whole frying process will not change. Changes will occur, and the pattern of the dough will change. Especially when the surface pattern is too tight, the local water content will be too high, and eventually become a defective product. The geometric size of the noodle also has an effect on the frying process. The larger the diameter, the more difficult the dewatering is. The larger, so when the noodle specification of the product changes, the frying parameters should be properly adjusted.
8 , grease quality control
The quality of the oil not only affects the oil content of the product, but also affects other quality indicators of the product. The oil has a high freezing point, the fatty acid of the constituent oil is saturated, the fatty acid content is high, the oil stability is high, but the fluidity is poor, and some oil is not drained when the oil pan It is attached to the surface of the noodles, resulting in high oil content, and the freezing point is too low, indicating that the unsaturated fatty acid content in the fat is high, the stability of the oil is poor, and it is easily oxidized and rancid in high-temperature frying and product storage and transportation. In the production, the freezing point is generally 24 - Palm oil at 36 °C.
(two) Several problems and treatment ideas often encountered in frying production
1, If the oil temperature suddenly drops, you should first check if the air pressure drops, but you can also look at the oil temperature on the line. If the oil temperature of the line decreases at the same time, it proves that the air pressure drops, and should pay more attention to the speed reduction production. If the oil temperature of the line does not drop or the air pressure does not drop, it proves that: First, if the oil circulation is not good, the oil outside the filter basket should be checked. Cycling situation (the filter residue basket must be replaced every hour). If the oil circulation is normal, it proves that the heat exchanger is not working well. The heat exchange hydrophobic bypass should be properly turned on to allow the condensate to drain quickly. When the oil temperature is normal, close the side. Normally heat exchange is carried out to resume normal production.
2, In the production process, it is necessary to strengthen the monitoring according to the grade of the product and the quality standard of the variety to ensure the stability of the product quality. When the crispness of the cake is found to be insufficient in the production process, the first step is to check whether the dehydration process of the oil temperature control is backward. If not, check if the noodles distilled from the steamer are too low in water, and then the surface water is too low or there is no atomization and the amount of water spray is insufficient, resulting in the noodle a degree not meeting the standard, as long as the cause is found. Corrected, the quality of the cake will return to its original quality.
3, At the beginning of production, the surface block is severely foamed. The main reason is to control the overall oil temperature and the front oil temperature. Before starting the machine, the front control valve should be properly closed. After the oil temperature is generally raised to 130 °C, the belt has entered. Continuous calendering, and then start slowly heating, you can change the foaming phenomenon, but be careful not to dehydrate and not float and cause soft surface.
4, In the production process, the quality of fried bread dehydration from the outside has reached the light golden yellow, but also crisp, but taste is the last animate taste, it is proved that a degree is not enough due to the cooking stage, should adjust a Degree, to ensure the cooking effect, you can change the taste.
5, Sometimes the cake will bend during the production process. This is because the oil level is too low or too high. As long as the oil level is adjusted, the cake can be flattened, and there will be a whole noodle and too much in the pot. The surface slag, these are all related to the fact that the noodle block is not completely inserted into the box. It is necessary for the box-entry worker to ensure that each piece can be completely neatly inserted into the box to ensure that the noodles do not overflow, so as to avoid such occurrences.
In short, in the process of frying and dehydration, we must carefully observe, analyze carefully, think more when thinking, and ask more hands, it will improve.
Sixth, maintenance and precautions
1. The heat exchanger is a type of pressurized container. It should not be operated under overpressure. If the steam supply is started slowly, the first steam supply should be opened first to open the hydrophobic bypass to prevent the water from damaging the water and damage the equipment.
2. The heat exchanger should be cleaned after half a year to ensure thermal efficiency.
3. In the production process, it is necessary to pay attention to whether the pump pressure is normal, whether it is leaking oil, and find out the problem in time.
4 , the rise and fall of the box on the fryer must be strictly controlled within the itinerary.
5. After shutdown, it is strictly forbidden to retain palm oil in the frying internal heat exchanger and oil pipeline. After each shutdown, it must be returned to the net. At the same time, the surface slag and paste are cleaned to ensure the quality of the grease.
6. Check the chain at any time, whether the chain box is worn or not, and whether the screw is loose.
7. The circulating oil pump adopts mechanical seal. Because the oil wind blows grass and moves temperature, cooling water must be installed to ensure the normal operation of the motor and mechanical seal.
8. The lubricating oil of the reducer device must be kept clean. The oil level meets the standard and does not leak oil. The Chinese watch is replaced once every six months, and the old oil is drained. It is better to clean the internal and components and then inject new oil.