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with grease antioxidant application
Release time:2012/6/26
  ShaQiMa is made of flour, eggs, sugar, maltose made of raw materials such as a snack food, with its soft palate SuSong by general consumers' welcome.
 
ShaQiMa production include: with noodles, relaxation, roll surface, cut, Fried, hang sugar, molding, cut into parts, steps.
 
However grease in high temperature Fried process, easy oxidation, the decomposition, polymerization, lead to grease and greasy food acid value, peroxide value increases. Therefore, develop more efficient, high temperature resistant, safety of Fried oil antioxidant, to delay the Fried oil deterioration, extend the ShaQiMa storage period has very important significance.
 
After test, reducing fat speed deterioration, and extend the shelf life ShaQiMa of the method is as follows:
 
A, choose good quality palm oil, and at the same time the new oil strengthening inspection, acid value in 0.5 the following requirements, peroxide value under 0.05%.
 
Second, according to total oil plan, add 0.1% blends with grease antioxidant, added new oil, according to the new oil amount add 0.02% antioxidants. The antioxidants can extend the frying oil life, 4 times as much.
 
Three, speed up the turnover time and improve oil new oil add rate, best turnover time in eight hours turnover more than once, new oil add rate is 12.5% / hour.
 
Four, reduce water content in the material. Try to remove attached to the raw materials of the surface of the liquid water. Because too much water, high temperature in the process of Fried, grease the hydrolysis of speed will speed up.
 
Five, pay attention to Fried oil filter, every time Fried after production, Fried oil filter, eliminate cause acid value and oil peroxide value rise harmful material, such as raw materials detritus.
 
Six, reasonable storage frying oil. After each shift production to rest grease backflow to the oil low temperature storage in work and production add in fryer continue to use, and try to avoid contact with air.

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