The Recipe Makes Kripik Salak Of Sleman

machine/packing kripik salak

How do I make kripik salak?

 

Salak Fruit into Kripik why the right choice?  

Here's why:

-made from Salak fruit is fresh

-no additional preservatives or added sugar/artificial sweeteners

 – the shape and relative sense not unlike the original fruit for that we want to share the recipes make Kripik Salak Fruit.

The materials required

- 15 kg of fresh fruit Salak 

- 50 liter Vegetable Oil

Here's how: 

First Peel the skin of the fruit-salak, place it in the container. After the completion of peeled, remove the skin from the fruit of the salak. Then slice the fruits Salak is vertical. When you're done washing fruits Salak, sliced fresh. After finishing Salak fruit slices input washed into the freezer approx 1-2 hours.

Salak fruit slices fresh input into the frying basket. Close the tube with a frying pan. Turn on the stove until the pressure pump and show – 65 cmHg and temperatures reaching penggoreng tube 85 degrees Celsius, then lower the frying basket this will cause pressure and temperature change.

Every 5 minutes the rocking levers just shake that penggoreng Salak Fruit Kripik produced mature flat. Intip tube old FRY frying when it has reached 2 hours.

The signs have matured are:

-at least the bubble

-bubble in the tube penggoreng

-crystal clear glass-pressure vacuum reaches the voyeur

-69 until -70 cm Hg revert

-the temperature had reached 85 degrees Celsius 

After cooked, pull the lever up and then turn off the penggoreng pump. Open the tap releases the vacuum tube and cover.