karaage:弥合技术的传统而不妥协真实性

2021年3月16日星期二

GEA.Product Expert Luuc van Lankveld discusses the issues surrounding the automation of karaage production.

With the global demand for meat snacks expected to grow significantly in the coming years* it would seem that the potential of the meat snacks market is barely being touched in many areas, as consumers continue to demand new and exciting flavours and products.

Throughout Asia, marinated battered chicken pieces known as karaage remain a popular snack, often sold as street food or prepared as a main meal at home. Iconic in Japan yet little known outside of Asia, large-scale industrial production methods remain limited. However, with the increasing global call for a wider range of meat-based snacks as well as the growing popularity of Japanese cuisine,GEA.Food Solutions相信Karaage有可能通过风暴带来世界。

在17岁期间起源于日本th世纪,Karaage来自各种区域形式,包括干karaage和湿karaage。基本制备方法仍然是相同的,涉及腌制肉或海鲜碎片,通常是鸡肉,然后用淀粉或面糊涂覆它们,并煎炸,以达到多汁的核心脆皮涂层。

食品制造商需要抓住这些美味的肉类零食的日益普及,并扩展到更广泛的市场,同时仍然保留了这一非常传统产品的工匠性质。

Semi-industrial methods currently in use for karaage production tend to be very labour intensive, heavily relying on human intervention. Karaage is produced in much the same way as it would be in a restaurant or at home but simply on a larger scale. Naturally this presents challenges for mass production such as the potential for human error, and the increased risk of contamination, as well as limiting output capacity.

然而,在工业上创造真实的卡拉达,不需要意味着生产方法必须保持不灵活。例如,涂涂产品时,食品制造商已经使用自动化此程序最新技术已经能够从更无缝的过程中受益,提高效率并克服许多所涉及的技术挑战。

The technology for industrial karaage production is there and that is a full line solution. Meat pieces are pre-dusted by being loaded onto a bed of potato or corn starch. No wet product touches the metal of the machinery during this process so build-up of dough balls is prevented. The meat pieces are then fully coated with starch by being fed into a row of parallel tumbling drums, after which they are transferred by a conveyer plate onto the next belt. Alternatively, in the case of wet karaage, meat pieces can be submerged into the batter by means of a specially developed dipper equipment, so in either case, manual handling is eliminated during the coating stage, but the final product remains the same as the fully handmade version.

鉴于Karaage的煎炸时间相当长,它通常用两个单独的炸锅煎炸,允许更大的容量。此外,使用两个脱油器使得待延伸的烹饪油的寿命能够延伸,因为第一碎片中的油更快地劣化,因为涂层未被设定,并且一些淀粉被“脱掉”,当karaage最初时燃烧并燃烧。掉进了油中。然而,生产者的挑战之一是这种双重煎炸方法可能导致高达20-25%的产品重量,以逃避水分损失,意味着较低的最终产量,以及一些多汁,多汁的质地的损失。但是是否有可能改变生产方法以保留这种水分,同时仍在创建完全正宗的产品?GEA的食品技术专家认为,这可以通过一些创造性的重新思考来完成。

由于Karaage有时被称为“亚洲鸡块”,让我们考虑一下世界上谦卑鸡掘金的商业成功。Rather than the traditional fry only method, back in the 1980s, food technologists developed the ‘fry-cook‘ method, where the nuggets are flash fried to achieve a crispy coating and then cooked in an specialised oven where both heat and steam are added, ensuring the product is fully cooked and moisture is retained. By applying this same technology to a karaage line, tests have produced up to 20-35 percent higher yields of karaage which is crispy on the outside and juicy on the inside, a mouthwatering combination sure to delight customers and boost productivity.

Oil filtration systems commonly used for nugget lines can also be used in the same way for karaage, making the frying process more efficient and cost-effective.

在不妥协的情况下自动化karaage生产允许在速度显着提升,这反过来有助于解决消费者需求中管理助焊剂的挑战,确保可以实现越来越多的订单。过程可以很好地控制,确保每次的最佳产量和一致的结果。

Viable new alternatives are now available for karaage producers to automate processing whilst still turning out traditional karaage that consumers delight in. Having tasted authentic karaage myself in Japan, as a food technology specialist I am excited to see manufacturers beginning to take on this technology. This will allow them to not only build upon existing customer bases, but also to diversify and expand into new markets, allowing this delicious product a wider reach than was previously possible.

有关更多信息访问www.gea.com.

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