Why Batter and Breading Food Before Frying

Why Batter and Breading Food Before Drying?

Did you try to put a naked, skinless chicken breast in a deep fryer directly? I strongly disagree with it. The moment it gets into a vat filled with 200°C oil, something starts to happen. First, the moisture quickly turns to steam, bubbling like a geyser, and the chicken's outer tissues become drying fast. Meanwhile, the soft network of folded proteins in its muscle tissue will begin to denature and tighten, toughening its flesh and squeezing out its juices. One or two minutes later, you'll find it hard with a quarter-inch layer of dry flesh surrounding it.

If you like, please battering or breading the chicken, which is made by mixing some kind of flour (usually wheat flour) with a liquid and optional leavening or binding ingredients like eggs and baking powder. They coat food in a thick, gooey layer. Breadcrumbs consist of multiple layers. Typically, a single layer of flour is applied directly to the food to ensure its surface is dry and rough so that the second layer -- the liquid adhesive -- adheres well. This layer usually consists of beaten eggs or some kind of dairy product. The final layer gives texture to the food. It can consist of plain ground grains (like the flour or cornmeal in traditional fried chicken breading), ground nuts, or any number of dry ground bread or bread-like products like bread crumbs, crackers, or breakfast cereal.

The bread crumbs or batter coated, it has the same function: adding a layer of "stuff" around the fried foods means that it is difficult for oil to contact with it directly, so it is difficult to transmit energy to it. All energy transferred to food must be coated with thick air pockets. Batter and bread crumbs can also help to cook the food below more gently and evenly, rather than burning or drying by high energy oil.

Of course, when the food inside is slowly cooked, the situation of batter or bread crumbs is the opposite: it is drying, and its structure is becoming stronger and stronger. Frying is essentially a drying process. The formula of batter and bread crumbs dries in a particularly elegant way. A good ventilated batter will not burn or turn into leather, but will form a delicate, crisp, air filled micro bubble network - a solid foam that provides materials and creaks.

Why Batter and Breading Food Before Drying?

Did you try to put a naked, skinless chicken breast in a deep fryer directly? I strongly disagree with it. The moment it gets into a vat filled with 200°C oil, something starts to happen. First, the moisture quickly turns to steam, bubbling like a geyser, and the chicken's outer tissues become drying fast. Meanwhile, the soft network of folded proteins in its muscle tissue will begin to denature and tighten, toughening its flesh and squeezing out its juices. One or two minutes later, you'll find it hard with a quarter-inch layer of dry flesh surrounding it.

If you like, please battering or breading the chicken, which is made by mixing some kind of flour (usually wheat flour) with a liquid and optional leavening or binding ingredients like eggs and baking powder. They coat food in a thick, gooey layer. Breadcrumbs consist of multiple layers. Typically, a single layer of flour is applied directly to the food to ensure its surface is dry and rough so that the second layer -- the liquid adhesive -- adheres well. This layer usually consists of beaten eggs or some kind of dairy product. The final layer gives texture to the food. It can consist of plain ground grains (like the flour or cornmeal in traditional fried chicken breading), ground nuts, or any number of dry ground bread or bread-like products like bread crumbs, crackers, or breakfast cereal.

The bread crumbs or batter coated, it has the same function: adding a layer of "stuff" around the fried foods means that it is difficult for oil to contact with it directly, so it is difficult to transmit energy to it. All energy transferred to food must be coated with thick air pockets. Batter and bread crumbs can also help to cook the food below more gently and evenly, rather than burning or drying by high energy oil.

Of course, when the food inside is slowly cooked, the situation of batter or bread crumbs is the opposite: it is drying, and its structure is becoming stronger and stronger. Frying is essentially a drying process. The formula of batter and bread crumbs dries in a particularly elegant way. A good ventilated batter will not burn or turn into leather, but will form a delicate, crisp, air filled micro bubble network - a solid foam that provides materials and creaks.

Think about it. When you walk into KFC or McDonald's restaurant, you will see that their McD chicken nuggets, chicken legs or wings are wrapped with one or more layers of flour paste or bread crumbs, why?

Obviously, the above explanation will make you suddenly enlightened.

For industrial capacity, coating the chicken, fish, or other prepared food,you should prepare a industrial automatic batter breading machine,pre-duster machine to run together with a deep fryer.