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1. FRYING SHORTENING

2. FRYING SHORTENING
Frying shortening are edible fats or oils of plants or
animal origin. The main component are triglyceride
molecules build of glycerol esterified with fatty acid. The
fatty acid composition is responsible for sensory and
technological properties of the frying shorting.
The purest flavor and safest frying are achieved when oil
and fats are used one time. If frying is continuous for long
period, it begins to darken or deteriorate.

3. FRYING SHORTENING
Frying shortening are edible fats or oils of plants or
animal origin. The main component are triglyceride
molecules build of glycerol esterified with fatty acid. The
fatty acid composition is responsible for sensory and
technological properties of the frying shorting.
The purest flavor and safest frying are achieved when oil
and fats are used one time. If frying is continuous for long
period, it begins to darken or deteriorate.

4. There are two main methods of commercial frying
which are distinguished by the method of heat transfer
involved: these are -
 Shallow frying
Used oil: Sunflower oil, Olive oil, Palm oil
 Deep frying
Used oil: Coconut oil, Extra virgin oil

5. DEEP FRYING
In deep fat frying the food completely surrounded by the
frying fat. The fat acts as heat transfer, the temperature
normally used range from 325-385 degree F, depending
on the food to be fried. It is more rapid than boiling in
water as the temperature is high.
All surfaces of the food receive a similar heat treatment,
to produce a uniform color and appearance.

6. Continuous deep- fat friers consist of a stainless steel
mesh conveyor which is submerged in a
thermostatically controlled oil tank. They are heated by
electricity, gas , fuel oil or steam.

7. Use a deep wide pot
Use a neutral flavored oil with a high
smoking point
Heat in pot of oil at 175°C
Carefully place the food into the oil
Fry in small batches without crowding
Allow each piece some space
Remove the food to paper towel
DEEP FRY PROCESSING

8. SHALLOW FRYING
Shallow frying equipment
consist of a heated metal
surface, covered in a thin
layer of oil. This layer of oil
has four function-
 It lubricates the surfaces.
 Increase contact between
the food and the pan
 Reduces cooking time
 Increase flavor and color

9. FEATURE OF FRYING
SHORTENING
A good frying shortening should have the following
feature:
 Must not impart any off flavor to fried foods; Must
have a bland neutral flavor.
 Long frying life, resulting in an economical frying
operation.
 Ability to produce an appetizing, golden brown,
nongreasy surface on the fried food during its frylife.
 Minimize smoking after continued use.
 Uniformity in quality.

10. ADVANTAGE OF FRYING
SHORTENING
 Quick and easy method.
 Suitable for small piece of food.
 Foods are attractive in color and flavor is well
developed.
 Little loss of food value.
 Little preparation needed.

11. DISADVANTAGE OF FRYING
SHORTENING
 Foods need constant and careful attention
 It will become soggy if left in the oil too long
 Not suitable for large thick or though pieces of food
 Expensive method
 Fried foods may be indigestible