{"id":1579,"date":"2020-06-16T02:58:17","date_gmt":"2020-06-16T02:58:17","guid":{"rendered":"https:\/\/frenchfrymachine.com\/?p=1579"},"modified":"2020-06-16T03:01:55","modified_gmt":"2020-06-16T03:01:55","slug":"how-to-make-fried-food-crispier","status":"publish","type":"post","link":"https:\/\/frenchfrymachine.com\/sw\/how-to-make-fried-food-crispier\/","title":{"rendered":"Jinsi ya kufanya chakula kilichokaangwa kuwa krispi zaidi?"},"content":{"rendered":"

Kwa nini vyakula vilivyokaangwa kwenye migahawa ya chakula cha haraka huwa daima vina rangi ya dhahabu na krispi, na hivyo kuongeza hamu ya kula? Kwa nini hatuwezi kufanya chakula kiwe kitamu tunapokaanga nyumbani? Hii ni kwa sababu hatukuwa na mchanganyiko mzuri wa malighafi na vifaa, au ilinachosababishwa na ukaaji usiofaa. Hapa nitashiriki vidokezo vya kutengeneza vyakula vilivyokaangwa.<\/p>

Kanuni ya kuchoma pasta ili iwe mikunjo na krispi<\/h2>

Iwapo ni matumizi ya mashine za kuchoma za kibiashara<\/a><\/strong> au sufuria za nyumbani kuchoma chakula, hasa pasta, utayarishaji wa malighafi ni hatua muhimu.<\/p>

Pasta zilizokaki kama vitafunwa, mizunguko, na krispi kwa kawaida huwa krispi, zenye ladha ya wastani na rangi ya dhahabu, ambazo ni za kuvutia sana.<\/p>

Aina hii ya pasta iliyochomwa hutumia mchakato wa kemikali unaosababishwa na nneutraalishaji ya alum na alkali ili kufanya unga kuwa mzito zaidi. Vitu hivi viwili vinavyoingia katika mmenyuko na maji huunda gesi ya dioksidi kaboni na floku ya hidrokssidi ya alumini. <\/p>

\"utayarishaji
utayarishaji wa chakula kilichochomwa krispi<\/figcaption><\/figure><\/div>

Wakati wa kuchoma, chini ya athari ya joto la juu, mmenyuko wa neautraalishaji wa alum-alkali ni wa haraka zaidi, na joto la juu la mafuta litatokwa maji katika unga. <\/p>

Zaidi ya hayo, chumvi kwa kawaida huongezwa wakati wa kuandaa unga. Kutokana na uvamizi wa chumvi, sehemu ya maji katika protini ya unga hujitokeza, hivyo unga unakuwa mzito zaidi na wenye urefu.<\/p>

Ninapaswa kulipa kipi ili kufanya chakula kilichochomwa kuwa krispi zaidi?<\/h2>

1. Chagua mafuta sahihi ya kula<\/h3>

Ni bora kutumia mafuta kavu kama mafuta ya karanga na mafuta ya tungi wa mpalme. Aina hii ya mafuta ina kiasi kikubwa cha asidi oleiki, ubora wa iodini mdogo, na ni thabiti zaidi. Hata kama joto la mafuta linazidi 200 \u00b0C, hayatakayoksidishwa au kutoa moshi. <\/p>

Mafuta ya nusu-kavu, kama mafuta ya rapeseed, siagi ya pamba, na mafuta ya soya, yanakabiliwa na oksidhishaji wa joto baada ya kuchemshwa. Hasa mafuta ya soya, pia yana uwezekano wa kutoa harufu ya soya.<\/p>

\"mashine
mashine ya kukaanga mfululizo<\/figcaption><\/figure>

2. Dhibiti joto la mafuta<\/h3>

Wakati wa kuchoma kwa kina chakula, si vyema kutumia moto mkali. Joto la mafuta halipaswi kuzidi 200\u00b0C. Inaweza kuchomwa kwa muda mrefu zaidi. Kwa kipande kikubwa cha chakula, pia unaweza kuchoma mara mbili, kuchoma kwa mara ya kwanza joto ni takriban 160 \u2103, na joto la mafuta linapaswa kudumishwa takriban 180 \u2103 wakati wa kuchoma kwa mara ya pili.<\/p>

3. Funika sufuria ya kuchoma<\/h3>

Baada ya kuweka chakula kwenye sufuria, ni bora kufunika kwa kifuniko. Kwa njia hii, hasara ya joto ya mafuta ni ndogo, na uso wa mawasiliano kati ya mafuta na hewa unaweza kupunguzwa, na oksidhishaji wa joto unaweza kupunguzwa.<\/p>","protected":false},"excerpt":{"rendered":"

Kwa nini vyakula vilivyokaangwa kwenye migahawa ya chakula cha haraka huwa daima vina rangi ya dhahabu na krispi, na hivyo kuongeza hamu ya kula? Kwa nini hatuwezi kufanya chakula kiwe kitamu tunapokaanga nyumbani? Hii ni kwa sababu hatukuwa na mchanganyiko mzuri wa malighafi na vifaa, au ilinachosababishwa na ukaaji usiofaa. Hapa nitashiriki vidokezo vya kutengeneza vyakula vilivyokaangwa.<\/p>","protected":false},"author":1,"featured_media":1581,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[634,303],"class_list":["post-1579","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-crispy","tag-fried-food"],"_links":{"self":[{"href":"https:\/\/frenchfrymachine.com\/sw\/wp-json\/wp\/v2\/posts\/1579","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/frenchfrymachine.com\/sw\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/frenchfrymachine.com\/sw\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/frenchfrymachine.com\/sw\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/frenchfrymachine.com\/sw\/wp-json\/wp\/v2\/comments?post=1579"}],"version-history":[{"count":0,"href":"https:\/\/frenchfrymachine.com\/sw\/wp-json\/wp\/v2\/posts\/1579\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/frenchfrymachine.com\/sw\/wp-json\/wp\/v2\/media\/1581"}],"wp:attachment":[{"href":"https:\/\/frenchfrymachine.com\/sw\/wp-json\/wp\/v2\/media?parent=1579"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/frenchfrymachine.com\/sw\/wp-json\/wp\/v2\/categories?post=1579"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/frenchfrymachine.com\/sw\/wp-json\/wp\/v2\/tags?post=1579"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}