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Update 油温判断技巧.md
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# 油温判断技巧 | ||
# 油温判断技巧及常见温度和单位换算表 | ||
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* 油温在 120°C-140°C 之间:适合软炸、滑炒, 把筷子放入油锅中,周围基本不起泡泡,无青烟、无响声、油温平静。 | ||
* 油温在 150°C-160°C 之间:最佳烹饪温度,把筷子放入油锅中,周围会冒出少许油泡,略有青烟,油从四周往中间翻动。 | ||
* 油温在 160°C-180°C 之间:适合上色炸酥,把筷子放入油锅中,大量青烟上升,油面反而较平静。 | ||
* (注) 最好买把油温枪,谨慎使用温度计。 | ||
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> 网络视频教程中所谓的 “几成油温” 指的是相对于十成油温,为 300°C。 | ||
> 即 n成油温 T_n = 30n [degree Celsius] | ||
> 温度换算公式 | ||
> C = 5/9* (F - 32) | ||
> 或者 | ||
> F = 9/5*C + 32 | ||
> | ||
> 附油温对照表 (根据上述描述)误差为非专业数据 | ||
> 摄氏度C 常见名称 华氏度F | ||
> -18+-2 急冻(冷冻) -0.4 +—4 | ||
> 4+-2 保鲜 40 +-4 | ||
> 30+-10 常温 86 +-18 | ||
> 60+-10 二成 140 +-18 | ||
> 90+-10 三成 194 +-18 | ||
> 120+-10 四成 248 +-18 | ||
> 150+-10 五成 302 +-18 | ||
> 180+-10 六成 356 +-18 | ||
> 210+-10 七成 410 +-18 | ||
> 240+-10 八成 464 +-18 | ||
> 270+-10 九成 518 +-18 | ||
> 300+-10 十成 572 +-18 |