What kind of sugar is good for frying sugar color, and what kind of sugar is better for frying sugar

In daily life, when we cook food, we often encounter fried sugar color, fried sugar color is often used as a kind of color and seasoning aid, because the sugar will form a more natural color after frying, and the fried sugar will not be as sweet as the original. So do you know whether to fry sugar over high or low heat? What is the best sugar to use when we fry sugar color?

1. Whether to fry the sugar color over high heat or low heat.

Usually, when we fry sugar, we can fry it with water or oil, and the operation process is different if we fry it in different ways. If we are using water to fry the sugar, we first need to boil the water over high heat so that the rock sugar can melt relatively quickly, and then slowly boil it over low heat after melting. If we use oil to fry the sugar, first we can put the sugar in the pan after the oil is placed, and then fry it over low heat, and wait until the sugar turns from solid to liquid and then slowly boil it over medium heat.

Therefore, the methods we use are different, and the heat required is also different, and only by mastering these can we fry a better sugar color.

Second, what kind of sugar is better to use for frying sugar color.

Many kinds of sugar can be used when we usually fry sugar color, and now the white sugar, rock sugar, and white sugar sold on the market are all raw materials that can be used to fry sugar color, but it is better to choose rock sugar when we fry sugar color, because the purity of rock sugar is higher than the other two, and the sugar color of the sugar fried with high purity will be better, and the final viscosity is also better, and the color is also better, so it is better to use rock sugar when we fry sugar color.

Here, I would also like to remind you that we must not add cold water when we add water at the end after frying the sugar color, but heat the water, because if we add cold water, there is a relatively large contrast with the temperature in the pot, which is easy to make the sugar in the pot splash out, and the color of the sugar color is also relatively stable when we use hot water, and it will not change very much. Well, that's all for today's story.

Stir-fried sugar is generally colored with white sugar or rock sugar.

The color of the sugar fried by white sugar will be darker, and it will be sweeter, which is more suitable for stir-frying in oil, so white sugar is more suitable for darker dishes, such as braised pork, braised fish, braised vegetables, etc. The color of the sugar fried by rock sugar will be much lighter, and it is not as sweet as the fried white sugar, which is more suitable for stir-frying with water, so it is more suitable for light-colored foods, such as sweet potatoes and apples. If you are afraid of trouble, you can also directly use the finished color of the color treasure sugar color, which is very convenient to use directly, and pure rock sugar boiling.

Precautions for stir-frying sugar color:

1. No matter which method is used to fry the sugar, you should try to fry it over low heat. If it is the first time to fry the sugar, it is recommended to fry it with water, which is safer and not easy to paste.

2. When frying sugar with oil, the last step is to heat the water. Because of the addition of cold water, the fried sugar color may crystallize, and it will also cause the oil to splash out, which can easily lead to injury.

What kind of sugar is good for stir-frying sugar color, and it is better to use white sugar.

Rock sugar, white sugar, and white sugar can be used to fry sugar color, mainly depending on whether the oil is fried or water, and it is better for novices to use rock sugar, which melts slowly and is easy to master.

It is best to use brown sugar for the color of fried sugar, because the color of the sugar fried by brown sugar is brighter.

Stir-fry the sugar color with white sugar or rock sugar.

The color of the sugar fried by white sugar will be darker and sweeter, which is more suitable for oil frying. Therefore, white sugar is more suitable for dark-colored dishes, such as braised pork, braised fish, braised vegetables, etc. The color of the sugar fried by rock sugar will be much lighter, and it is not as sweet as the fried white sugar, which is more suitable for water frying, so it is more suitable for color.

The color of the sugar fried with brown sugar does not only have a burnt taste, but also a little sour. The color of fried sugar is usually made with white granulated sugar or rock sugar. The sugar used for stir-frying sugar can be crushed rock sugar, white granulated sugar or cotton candy, and the correct ratio of stir-fried sugar is 250 grams of white sugar, 200 grams of water and 25 grams of oil.

Brown sugar is a finished cane sugar with honey. According to the different crystalline particles, sugarcane can be divided into flake sugar, brown sugar powder, bowl sugar, etc.

The production process of white sugar

At present, according to the different sugar production processes, sugarcane white sugar can be divided into sulfide sugar and carbonized sugar. Due to the long shelf life and good quality of carbonized sugar, the first is higher than that of sulfide sugar, and most domestic sugar factories produce sulfide sugar.

Sulfide sugar, sulfide sugar sulfurous acid method clarification technology in the white sugar production industry is a typical cane juice and syrup cleaning and decolorization method, because the method has less equipment, the process flow is relatively simple, convenient management and other characteristics, therefore, this clarification technology has been widely used in China's sugar industry. However, compared with the carbonic acid clarification technology, because the sulfurous acid method clarification process relies on calcium phosphate and calcium sulfite to adsorb impurities in the cane juice, and the sulfur bleaching effect of the syrup is based on the principle of reduction reaction, the quality of the white sugar produced by the sulfurous acid method sugar factory is often poor, and there is a phenomenon of yellowing after a long time.

First, the sucrose content of the white granulated sugar produced by the sulfurous acid sugar plant may meet the requirements of the physical and chemical indexes of the product, but the individual non-sugar indicators cannot meet the requirements, which is the reason for the poor quality of the white granulated sugar of the sulfurous acid sugar plant. As a result, the color value of white sugar can reach about 150IU, and even exceed 200IU when it is high. Obviously, in order to improve the quality of sulfurous acid sugar white sugar, it is necessary to reduce the color value of the product.