Nut Roaster

Roaster adopts a unique horizontal drum structure, a three-dimensional rolling non-stick pan, precise adjustment of the firepower, uniform heating, and self-separation.At the same time, the structure has been improved, and the back cover can be opened, which is very convenient for maintenance and repair.

Skills

Peanuts: When frying peanuts with normal moisture, add 2% water. The temperature can be higher before 100°C, and lower after 100°C. Let the oil fully absorb moisture, so that the fried oil will not rise from the pot, so the amount of fried materials in each pot is best when the barrel is saturated.

Conditions for out of the pot: 1 The temperature is around 130°C.

2 Moisture, feel slightly hard when squeezed by hand, and the red skin can be rubbed off by hand.

3 Degree of denaturation, bite with teeth to feel hard, the harder it is, the more thorough the degree of denaturation, but it must not be too hard or brittle. Brittleness proves that the moisture is small and the degree of denaturation is too large (that is, the fire is high and it is fried over), and it is difficult to fry oil. So a tip for novices: it is better to fry tender than overcooked.

Sesame: Before frying, fry the seeds until they are light gray and burst. When you pinch the seeds, oil will flow out. When frying the seeds, fry them over high heat at 150-180 degrees. When the seeds are fried properly, the oil will flow smoothly out of the cakes, and there will be basically no residue in the oil. The cakes can be fried once in a cylindrical or fragmented shape.

Rapeseed: Before frying the seeds, add water and stir according to the moisture content of the raw materials. After a few minutes, fry them over high heat until the rapeseed is hot and starts to burst. Then switch to low heat and fry until the rapeseed is brown-red. Do not add water during the frying process. When frying, the rapeseed temperature is 120-130 degrees and the moisture content is about 1-1.5%. Whether the seeds are fried properly can be observed from the state of oil flowing out of the cakes. When the seeds are fried properly, the oil will flow smoothly out of the cakes, and there will be basically no residue in the oil. The cakes are 1-1.5 mm thick and in small pieces.