Fried frozen foods

Frozen food is a common type of food, usually mainly meat. The reason for freezing is that it can extend its shelf life. There are many types of frozen foods and many cooking methods. Some of these frozen foods can be cooked by frying, and frying frozen foods also has many advantages. Here are some advantages of deep-fried frozen foods!

1. The oil has a large specific heat capacity and a high smoke point

The specific heat capacity of oil is generally 0.47cal/(g·℃), and its smoke point is high, generally around 200℃. It can store a large amount of energy and make the raw materials mature quickly. Normally, the temperature of cooking ingredients after initial processing is around 20°C. From heat transfer theory, we know that the amount of heat transferred between objects is proportional to the temperature difference between objects. For cooking ingredients, their temperature can be considered constant. Therefore, the higher the temperature of the heat transfer medium, the greater the heat absorbed by the raw materials per unit, and the easier it is for the raw materials to mature.

2. Make heating uniform

Oil has good thermal conductivity and can form a uniform temperature field. After the oil is heated, the heat can be quickly transferred to all places due to convection. In other words, the space filled with oil is an isothermal field, so that the raw materials put into it are heated evenly in all directions. For a certain volume of raw materials, its surface is an isothermal surface, and the surface formed by any points inside it at the same distance from the surface is also an isothermal surface. However, when using metal as a heat transfer medium, such as cooking methods such as stir-frying and frying, only the part in contact with the pot can be heated, that is, the heating is uneven. Due to the particularity of oil as a heat transfer medium, many unique cooking methods have been formed.

3. It is beneficial to the color of dishes

Caramelization and the Maillard reaction are the main ways in which animal ingredients and battered dishes develop their attractive reddish-brown color. The caramelization reaction requires an anhydrous environment and relatively high temperatures, which is impossible when water vapor is used as the heat transfer medium. The Maillard reaction is also the main way for dishes made from animal ingredients to form a reddish-brown color. The suitable moisture content for this reaction is 5%-15%, and the termination temperature is generally between 100-150°C, a condition that cannot be achieved when water or water vapor is used as the heat transfer medium.

4. It is conducive to the formation of the aroma of the dishes

The aroma of most dishes is produced through thermal decomposition, which generally requires a higher temperature, which is often not achievable using water or steam as the heat transfer medium. Only when animal raw materials with high protein content are overheated, generally at 150-300℃, will they be conducive to the formation of low molecular weight compounds and flavor substances. At the same time, the aroma of the oil itself will also be added to the dishes. Such as "fried eggs".