Frying is a common and important food processing method. Taking banana chips as an example, frying is not only a key step in giving banana chips a crispy taste and unique flavor, but also a necessary link in achieving commercial-scale production.
What is the purpose of frying:
In the industrial production of banana chips, the main purpose of frying is:
1. Dehydration and shaping to change the texture
Raw bananas have a high water content and a soft and sticky taste. By frying at high temperature, the water in them evaporates quickly, making the banana slices dehydrated and hardened, forming a crispy texture, which is the taste that consumers are looking for.
2. Enhance flavor and color
During the frying process, the sugar and amino acids in the banana undergo a “Maillard reaction”, producing a golden appearance and rich aroma, greatly enhancing the product’s appeal.
3. Extend the shelf life
After deep-frying, the banana chips have much less water content and are less likely to breed microorganisms, thus having a longer shelf life and being easier to package and transport.
4. Increase added value
Fried banana chips have a higher market value and are more popular with consumers than raw bananas, significantly improving economic benefits.
Main equipment for frying:
In production, the use of frying machine can significantly improve production efficiency and product quality. Common frying machine are divided into the following types:
Continuous fryers: suitable for mass production, automatic control of time and temperature, products move continuously in the oil through a conveyor belt, high output and high efficiency.
Vacuum frying machine: suitable for low-temperature frying, maintaining the original flavor and nutrition of fruits, more natural color, and lower oil content.
Intermittent fryers: suitable for small and medium-scale production, flexible operation, and wide range of applications.
During the frying process, the following aspects are crucial:
Oil temperature control: If the oil temperature is too low, the banana will absorb too much oil and the frying time will be longer; if the oil temperature is too high, the surface may be over-charred, the inside may not be ripe, or nutrients may be lost. It is usually more appropriate to control it between 160℃ and 180℃.
Frying time: If the time is too short, the product will not be crispy, and if the time is too long, it will easily cause burning. The time should be accurately adjusted according to the equipment and the thickness of the raw materials.
Oil quality management: During the frying process, impurities must be filtered regularly and the edible oil must be replaced to avoid oil oxidation or the production of harmful substances, which will affect the taste and even food safety.