Raw materials can be selected in 4 steps to rise hair:

One, drying

Moisture in the raw material is mainly in the form of free water and bound water in two states, in the process of drying dewatering, the free water can be easily removed, and bound water due to the raw material tissue and hydrogen bonding combined into one, it is not easy to remove under normal conditions. Therefore, the residual moisture of the fish maw after drying is mainly bound water as the main body, containing about 15 % or less, but the fish maw in the process of transportation and storage will be more or less affected by the surrounding environment and the humidity of the air and hygroscopicity, when the fish maw in the water content of more than 20 % is not conducive to rising hair, because too much water will hinder the heat penetration of the oil; therefore, there is hygroscopicity of the phenomenon of the fish maw should be dried first, so that its Moisture content to a minimum, about 10 % or so, and hard texture, quality reduction.

Drying can be used both fire baking, can also be placed directly in the sun exposure.

Two, warm up the oil

The fish maw submerged in cold oil heating, so that the oil temperature reaches 100 ℃ ~ 115 ℃, and immersed for a certain period of time is called the process of warming up the oil.

The purpose of warming the oil is mainly to destroy the collagen helical structure, breaking the peptide bond between the bond, so that the collagen molecules transversely bonded into the collagen fibers contraction, elasticity and sufficient tension; and further evaporation of the binding water, so that the structure of the formation of countless small inter-tissue gaps, for the fish maw in the next step of the process of frying to produce an explosion of gasification and expansion to lay the foundation.

Two points should be noted when warming up the oil:

1. General dry fish maw must maintain oil temperature fully immersed for about half an hour; on the shape of the larger fish maw, immersion time can be extended appropriately, until the requirements of fried hair; if the warming oil is not thorough, it is easy to occur "rigidity" of the adverse consequences, and the consequences of this is difficult to salvage.

2. To master the fire. Must be slowly heated with a small fire, the oil temperature to maintain between 100 ℃ ~ 115 ℃, not too high or too low, and often turn the fish so that it is evenly heated; otherwise, if the heat is too high, will make the fish maw surface protein denaturation coagulation, impede the penetration of heat to the inside and the internal moisture to the outside of the evaporation of water on the surface of the evaporation is too fast, and the emergence of the phenomenon of blisters, resulting in the outside of the fish maw caramelized inside warming impermeable. The surface water will evaporate too fast and blistering will occur, resulting in the outside of the fish maw being scorched and the inside not warmed through. Therefore, in the warming oil process, such as fish maw gradually bulging, that the oil temperature has been high, fish maw molecules are expanding, protein has begun to denaturation, at this time, should immediately end the frying pan away from the source of fire or switch to micro-fire; if the heat is too low, the heat can not be transmitted to the fish maw internal, fish maw will not change the shape of the body, which is bound to affect the effect of rising hair.

Fish maw warming oil, weight reduction, elasticity, hand pinch air loose feeling, visual inspection has a translucent feeling.

Three, deep-fried hair

Warmed up after the fish maw into the 180 ℃ ~ 210 ℃ of the amount of oil, so that it is suddenly heated, resulting in an explosion of gasification and expansion of the process is called deep-fried hair.

Fish maw after warming up the oil, which the bound water still exists, into the process of deep-frying, when the temperature rises to about 200 ℃, the accumulated energy will be greater than the bonding energy of the hydrogen bond, hydrogen bonding that is destroyed, so that the bound water out of the organizational structure, into a free state of water, which then has the general characteristics of the general water, in the high temperature conditions of the rapid expansion of the gasification, so that the fish maw to form a cellular pore structure, and due to the complete loss of protein water, loss of identity. Protein completely water loss, loss of properties and the pore structure is fixed, for further rehydration to create conditions, which is the principle of the fried hair process.

When frying should also control the oil temperature, if too high, easy to fry fish maw scorched; and too low, easy to make the fish maw expansion is not enough, will affect the effect of rising hair. In addition, it is necessary to use a funnel to constantly flip the fish maw and press into the oil immersion frying, to be oil bubbles, fish maw with a pinch on the break, fully expanded, full and crisp when you can take out.

Some cooks are used to in the process of deep-frying hair to the frying pan into a small amount of cold water 1 to 2 times (commonly known as point of water), that through the point of water, so that the hot oil splash, issued a "bla bla" sound to promote the expansion of the fish maw, and even in some books and magazines have a similar record; but practice has proved that the practice is completely redundant! The practice has proved that the practice is completely redundant, fried hair without water, as can achieve the desired results; on the contrary, point of water after the operator is easy to be splashed with hot oil scalded, resulting in accidents.

After the rise of the fish maw volume increased dramatically, the color of golden, the body shape of the empty pine, flat and full, bee holes distributed evenly.