Poultry, meat & seafood
Karaage is a traditional Asian cooking technique, in which choice cuts of meat, poultry, 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). GEA offers full line solutions to recreate Karaage the industrial way.
Karaage dates back to the 17th Century, and became popular across Asia in the 1940s and 50s as a simple, nutritious way of cooking. Today it is a loved meal component or a snack, found at restaurants, street food stalls and at home. There are many variations of Karaage, but how to produce Karaage the industrial way, while retaining its authentic look and mouthfeel? Discover the secret with GEA food processing technology.
Careful preparation can turn an ordinary cut of meat or fish into raw ingredient for succulent Karaage. Marination adds value by helping to create new Karaage products with a unique flavor, juicy texture and classic appearance and optimized shelf life. To marinate meat or fish perfectly for Karaage cooking, GEA uses its ScanMidi tumbler that combines high performance with short processing times, adding to your potential profitability. Using the GEA tumbler with ColdSteam T technology you can efficiently defrost and additionally marinate in one system. This combines the advantages of lower raw material costs with increased operational flexibility. In case of sensitive product, another marination technique available from GEA is inline injection withMultiJector 2 mm allowing smart, automated and reproducible brine insertion and retention into the poultry meat cuts.
The coating process for Karaage is critical and, traditionally, the most labor intensive. However, the GEA process ensures that every piece is coated perfectly and automatically, with up to 80% less labor, at high speed for maximum productivity. Prepared meat or fish is loaded in bulk, without any need for physical separation by operators, and conveyed continuously into twin GEA MultiDrum coaters. The tumbling action ensures that the product is evenly coated to create the classic Karaage look; the flour level, together with the speed and angle of the rotating drum, can be adjusted during production in accordance with the recipe requirements.
This is the key to GEA-style Karaage. Traditionally, Karaage is fried twice, or even three times. This fry-fry technique does create the characteristic crisp texture, but it can also dry out the meat. GEA does it differently: fry-cook.
Juicy inside, crispy outside! Using the fry-cook technique, the coated meat or fish is first flash fried, just to seal the coating, then cooked under carefully controlled conditions in the GEA CookStar spiral oven to make sure that the meat is cooked through but, remains juicy. By precisely regulating the conditions within the oven, such as temperature, humidity and residency time, GEA not only ensures the product has the classic Karaage texture and taste but also keeps yields high and provides a fast return on investment.
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.
Showing 4 of 6
The T.VIS® control top is an optimal system for controlling and monitoring GEA valves of the series VARIVENT®, ECOVENT® & T-smart.
Know-how to cook a product and understanding the principles of cooking is the basis for the art of cooking. The GEA Ovens help you to serve the food chain with attractive, healthy and innovative food.
Your deep-fried products need to be crisp, crunchy and golden-colored. GEA Food helps you to achieve perfect results with a range of frying solutions.
Hygienic valves from GEA form the core component of matrix-piped process plants. Thanks to a pioneering valve concept that sets standards for its flexibility, as well as the latest control and automation functions, our valves offer manufacturers maximum product safety and process reliability. All GEA hygienic valves are designed to be efficient a...
Every drop and every kilowatt hour count when it comes to centrifuge development.
GEA has been building centrifuges for over 130 years – something you wouldn’t think is in question every day. Jürgen Mackel, Vice President...
Through investments in renewable energy, GEA is lowering its CO2 emissions around the world.
When it comes to improving the health of the planet, GEA takes a leading role. As one of our sustainability-focused strategic objectives, we are forging a path to help our customers across myriad industries to reduce energy use...