FRYING BEST PRACTICES
Obtaining fried food with the required health quality and the peculiar sensory quality, that oil remains within the appropriate quality limits and that the stir-fry is as profitable as possible requires applying best practice standards during the frying process.
Some of the best practices of the frying process are:
• Good quality oil with heat stability, at the temperatures required by the process.
• Food with good conditions for the process.
• Temperatures as low as possible, compatible with top-quality fried food (175-185ºC).
• A proper oil-food relationship.• An appropriate fryer.• Frequent oil filtering.
• Emptying and cleaning the equipment often.
• Changing oil at proper times.
• Frequent oil analysis when using it.
• Proper oil preservation/reutilization.
• Possible use of antioxidants.
• Appropriate preparation and education of the staff involved.
• We recommend not frying above 180ºC with long heating periods and without adding fresh oil. Frying will be covered and the pan must not emit metals; we must guarantee the release of vapour to eliminate volatile compounds. Another aspect is keeping oil at low temperatures while we are not using it, besides using oils with a high thermal stability.
There are significant differences between industrial frying and home frying and between restaurant drying and fast food frying. While in the first one continuous processes prevail, replacing fresh oil as long as the food consumes it and virtually no oil is discarded, with a constant addition of fresh oil, in the others processes are discontinuous. In restaurants and fast food, the chance of reusing oil is critical, as well as establishing objective criteria to determine the removal time due to the loss of sensory and nutritional quality.
There are three main components that make it possible for an oil to fry better and to bear higher temperatures:
1. Oleic Acid. The higher the percentage, the better.
2. Acids. The less Linoleic Acid, the better, as this is a fat that boosts oxidation.
3. Polyphenols. Oils rich in polyphenols help preservation and therefore they are antioxidants; they have a better frying performance.