With the continuous improvement of living standards, the increasing openness of the country and the influx of foreign culture, more and more foreign fast food has been stationed in major and medium-sized cities in China, which accounts for a small proportion of the catering industry market in cities. Indeed, foreign fast food has its unique character in terms of appearance, packaging and taste, and its price is mostly within a reasonable range, plus some yearning outside the country. Therefore, foreign fast food inevitably becomes a special dietary choice for young people nowadays, and the operators of these foreign fast food are also in the same position. Our country has made a lot of money, so we are all happy.
& nbsp; with the continuous improvement of living standards, the increasing openness of the country and the influx of foreign culture, more and more foreign fast food has entered major and medium-sized cities in China, accounting for a small proportion of the catering industry market in cities. Indeed, foreign fast food has its unique character in terms of appearance, packaging and taste, and its price is mostly within a reasonable range, plus some yearning outside the country. Therefore, foreign fast food inevitably becomes a special dietary choice for young people nowadays, and the operators of these foreign fast food are also in the same position. Our country has made a lot of money, so we are all happy.
So, what is the hygienic quality of the vegetable oil frying oil used in some of the popular foreign fast food products? Is there any testing method? Today, we would like to express our views on this issue as a way to communicate or broaden our knowledge.
& nbsp; in order to achieve accurate test data, we must test the acid value and carbonyl value of frying oil and fried food respectively. According to the inspection methods stipulated in the Hygienic Standards for the Frying Process of Edible Vegetable Oil, the detection and hygienic uation of Fried Oil can be carried out, and the detection and hygienic uation of Fried Food can be carried out according to the inspection methods stipulated in the Hygienic Standards for Fried Small Foods. This is more general and vague, we can give a specific example to explain.
& nbsp; for example, there is a foreign fast food restaurant specializing in French fries and poultry. We need to test the quality of frying oil in this restaurant. What are the steps?
First, let's make a clear distinction between the types of frying pans in the store. Assuming that the frying pan in this shop is electric and equipped with electronic control devices such as temperature and time, the frying oil temperature in non-working time is 150 C, the oil temperature in working time can reach 170-175 C, the Frying Potato treaty takes 3 minutes, and the frying poultry meat takes about 15 minutes. At the end of each day's business, we can use a filter and filter oil powder to filter oil. The shop's frying pan has a minimum oil consumption bottom line. Once the oil consumption is close to the bottom line, the shop staff will add spare oil in time. But because they did not test the acidity of frying oil in time, sometimes they would lead to a relatively poor taste, color and taste of the products. (Insert an advertisement here: It is much easier to use the Zhongtian brand edible oil acidity quick determination kit, you can test the acidity at any time and anywhere, and help the shop reduce a lot of losses.) When testing and collecting samples, the average production and use time is recorded incidentally. The average production and use time of French fries is 4.6 days, while that of fried poultry is 5.0 days. After continuous tracking and testing, the test results are relatively good, and the qualified rate is about 91%. Of course, the main reason should also be the use of frying oil filters and oil powder, and the use of higher frequency. It can also be seen that the frying oil filter and oil filter powder play a very important role in the quality maintenance of frying oil.
& nbsp; in this case, it also shows that there is no significant difference in acid value and carbonyl value between poultry frying oil and fries frying oil. Strangely, even though fries take shorter time than fried poultry, their acid and carbonyl values are slightly higher than fried poultry at almost the same oil temperature. It also shows that the raw materials and accessories of fried food are closely related to the acid value and carbonyl value of the fried food. At the same time, it can also be used as a reference for these foreign fast food operators, which can be taken into account in the selection of materials in the future.
& nbsp; according to some relevant data, it can be seen that in the detection process of many fried oil and fried oil foods, most of the unqualified indicators are acid value indicators, which may be because the acid value mainly comes from the free fatty acids produced by oil hydrolysis. In this way, water content in food may have a more significant impact on its acid value. This point, shopkeepers in the production and operation process can also be taken into account.
& nbsp; although the market is becoming more and more standardized and the supervision is becoming more and more vigorous, it does not rule out that some stores do not meet the standards. High acid value, fatty acid decay and other problems are hidden dangers of frying oil used in these foreign fast food restaurants. How to control the normal range of acid value is also something that shopkeepers need to improve. Only by consciously guaranteeing the health and delicacy of the products and flexibly using auxiliary tools and consumables such as acid price suppression and oil residue can we remain invincible in the competitive market. (Here, insert the advertisement again: Zhongtian Brand Oil Filter, Zhongtian Brand Acidity Quick Measuring Suit, your wisest choice!)
