How to produce Asian style Karaage the industrial way
While retaining its authentic look and mouthfeel
Karaage is a traditional Asian cooking technique, dating back to the 17th Century, in which choice cuts of meat (usually chicken), fish, or vegetables are fried in light oil with a corn or potato starch coating. The coating can be seasoned flour (dry Karaage) or a light, crispy batter (wet Karaage). The method became popular in the 1940s and 50s as a simple, nutritious way of cooking. Today it is found throughout the region in restaurants, as easy street food, and, of course, in the home. There are many variations of Karaage, but how to produce Karaage the industrial way, without losing its authentic look and mouthfeel?
The key to perfect Karaage is in the way each element of the line is brought together in harmony: defrosting, marinating, loading, coating and cooking. With fully automatic operation you can now make delicious wet or dry Karaage, at higher volume, with less staff, improved hygiene, better yield and using less oil - without losing that home-made taste and feel. Join us in this webinar to learn more.
- Luuc van Lankveld - Product Specialist GEA Food Solutions
- Mira Arts - Marketing Director GEA Food Solutions
- Food processors