69results about How to "Easy to fry" patented technology

The invention relates to the technical field of leisure food, particularly discloses fried and puffed food and further discloses a preparation method of the fried and puffed food. The fried and puffed food is prepared from raw materials in parts by weight as follows: 6-8 parts of corn flour, 2-4 parts of wheat flour, 0.5-1 part of whole wheat flour, 0.5-1 part of whole oat powder, 0.9-1.3 parts of white sugar powder, 0.03-0.05 parts of edible salt, 0.1-0.3 parts of calcium carbonate and 0.9-1.1 parts of water. Through scientific and reasonable material selection and preparation, the fried and puffed food has the advantages as follows: the food is regular and uniform in shape, has the strong three-dimensional sense and tastes crisper than ordinary puffed products; natural cereals such as the corn flour, the wheat flour, the whole wheat flour, the whole oat powder and the like are used as the raw materials, and the food is comprehensive in nutrition and healthy; various flavors can be blended by adding different edible flavorings such as a milk flavoring during frying, and requirements of more consumers are met.

The invention provides a frying cooking device, which performs continuous processing, for improving problems that most of conventional frying devices are batch types which have low throughput, have problems on the aspect of a quality, require manpower, have low energy performance, require large installing spaces and have many other problems, and that a continuous frying machine transmits heat depending on only a direct contact with a cylindrical inner, which causes problems of throughput and scorching to an inner wall, etc. This horizontal rotary cylindrical type continuous frying device of an exhaust hot air introducing type is obtained by arranging an exhaust hot air feeding line for introducing the exhaust hot air of combustion gas used for heating the outer peripheral surface of a cylinder at a horizontal rotary cylindrical type continuous frying device.

The invention discloses a health promotion flour which comprises flour body and solid nutrition minor ingredient, wherein at least one solid nutrition minor ingredient is embedded in the flour body. The invention also discloses a preparation method of the health promotion flour. The invention can scientifically select the solid nutrition minor ingredient according to different needs, and mix the solid nutrition minor ingredient directly with the flour to make noodles or phyllo sheets with characteristics, and people can freely choose according to self needs, thus achieving selective nutritionsupplement, and having obvious health promotion effect. In addition, the solid nutrition accessory can be made into various shapes and embedded in the noodles, is beneficial to enhancing the chewing function of the people when eating the noodles, and helps digestion.

The present invention relates to a food fryer for frying a food in oil, comprising a heating element, an oil section, a conveyor section, a food basket, a spinning section with a spinner for spinning said food basket, and wherein the heating element, the oil section, the conveyor system, and the spinning section are interoperable to maintain a C of less than 50° C. per minute.

The invention relates to frying equipment, in particular to taro ball frying equipment for food processing. The technical problem to be solved is to provide the taro ball frying equipment for food processing, which can automatically perform extrusion forming and cutting on potato flour dough and is high in working efficiency. The taro ball frying equipment for food processing comprises a bottom plate, a charging mechanism, an extrusion mechanism and a cutting mechanism, wherein the charging mechanism is arranged in the middle of the top of the bottom plate; the extrusion mechanism is arranged on one side of the top of the bottom plate; and the cutting mechanism is arranged on the charging mechanism. Through cooperation of the charging mechanism, the extrusion mechanism and the cutting mechanism, potato flour dough can be automatically extruded, formed and cut, people can conveniently fry taro balls, the working efficiency of people is improved, people can be prevented from being accidentally injured, and the safety is high; and through a collecting mechanism, oil generated after the taro balls are fried can be automatically and separately collected and treated, and work of people is facilitated.

The invention provides a fully automatic fried bread stick machine, which comprises a prepared material shaping device and a cooking and frying device in matched connection, wherein the prepared material shaping device comprises a coarse cutting device, a fine cutting device and a stretching device in matched connection; the fine cutting device comprises a material rolling device, a fine materialconveying device and a fine cutting cutter in matched connection; the material rolling device comprises a material rolling platform and a material rolling roller acting on a dough rolling platform; the prepared material shaping device uses the coarse and fine twice processing mode, the made dough can be directly cut; through the cutting and pressing integration in the fine cutting process, the shaped dough blank is thin and has high elasticity; the combination of two pieces of dough with the same thickness in the pressing process can be ensured; after the dough is put into the cooking and frying device, the shaped twisted cruller is very uniform and can be very easily and thoroughly fried. The fully automatic twisted cruller machine is more progressive than the device in the prior art; theproblems of nonuniformity of the dough blank formed through extrusion shaping is perfectly solved; the twisted cruller rejection probability during the cooling is reduced; the time of people for waiting for the twisted cruller can be reduced.

The invention relates to a drying method for a swim bladder. The fresh swim bladder is shorn to remove blood vessels and mucosae and then is washed, and milk is added for reduced pressure drying. The prepared swim bladder has little fishy smell during oral administration and effective ingredients are easily decocted out.

The invention provides a health protection rust preventing energy-saving quick-frying pan which belongs to the field of articles for daily life and relates to a cooker. The pan comprises a pan body, a handle and a special pan bottom structure. The traditional iron pan has defects in use on an electromagnetic oven. The invention just solves the problem in the aspect. In the pan, the outer surface of the bottom of a concave bottom pan is thickened to form a flat bottom or the thickened part is changed into a circle shape or a circular structure is added to the periphery of the bottom of the pan; the pan can be stably placed on the electromagnetic oven; the center of the pan bottom is not in contact with the panel of the electromagnetic oven to reduce the heat from transferring to the panel of the electromagnetic oven, and the pan has the energy-saving function; and the pan temperature is high, and the heat storage is large so that the pan has the quick-frying function. The pan body contains various trace elements, such as ferrum, zinc, selenium, and the like which are necessary for a human body. The rust prevention processing is carried out on the inner surface of the pan body, and the outer surface is coated with a rust corrosion preventing layer, thereby obviously improving the corrosion resistance of the iron pan and prolonging the service life. The pan is suitable for various ovens.

The invention discloses a deep-fried tofu equipment with the function of automatic cutting into pieces, which comprises a frying pot body, a frying net bag, a horizontal cutter, a longitudinal cutter, a cutter frame and a piston rod. The bottom of the frying pot body is Legs are installed, and the inside of the fryer body is set as a frying cavity. A support block is welded on the inner wall of the upper end of the fryer body, and a bearing ring is placed on the support block. The inside of the net bag is provided with deep-fried tofu grooves, and several through holes are provided on the side wall of the lower part of the fried net bag. A cutter frame is arranged on the top of the fried mesh bag, and a horizontal cutter and a longitudinal cutter are installed on the bottom side of the cutter frame. Knife; ensure that the oil in the frying chamber is heated, even when the amount of oil is small, the oil in it can still be heated; it is convenient for the hot oil in the frying chamber to enter the deep-fried tofu frying tank to fry the tofu, and it is convenient to fry the tofu through the frying net Putting in and taking out, the horizontal cutter and the vertical cutter cut the tofu into pieces, which is convenient for frying the tofu into shape.

The invention discloses a preparation process of astragalus root fried with honey. Under the condition that raw materials are calculated in parts by weight, the process comprises the following steps: (1) refining honey until the honey is deep yellow, adding 15% of boiled water for diluting, taking a pure astragalus root and putting the pure astragalus root into a container; and (2) pouring 25 parts of the refined honey into every 100 parts of the astragalus root, uniformly stirring, covering the container to braise for 1-2 hours, then opening an automatically temperature-controlled medicine frying machine, preheating the machine to 30 DEG C, putting medicinal materials, constantly stir-frying until the medicinal materials are not adhered to the hand, taking out and spreading the obtained product, and placing the product until the product is cool. Medicinal components in the astragalus root prepared by using the method disclosed by the invention are decocted out more easily, thereby increasing the curative effect.

The invention discloses a colorful nutritious noodle and a making method thereof. The making method of the colorful nutritious noodle includes the steps: mixing wheat flour, water and ingredients to form dough; drying the dough in a vacuum drying oven; uniformly adding fruit pulps and/or vegetable pulps into the dried dough, and kneading the dough by the aid of a dough kneading machine to obtain mixed dough; cutting the mixed dough into dough sheets with uniform thickness and width by the aid of a noodle cutting machine; steaming the dough sheets in a pressure reducing manner to obtain steamed dough sheets; performing vacuum drying on the steamed dough sheets for 1-4 hours at the temperature of 60-80 DEG C, and enabling the water content of the dried dough sheets to be 20% or less; frying the dried steamed dough sheets to obtain the colorful nutritious noodle. According to the colorful nutritious noodle, the fruit pulps and/or vegetable pulps are added, the noodle is high in nutritive value, colors and tastes of the noodle can be adjusted, and the noodle has excellent effects on diseases of high blood sugar, high blood pressure and high blood fat such as hyperlipemia, diabetes mellitus and fatty liver, particularly hospitalization patients and some patients in the convalescent period.

The invention discloses a fragrant and crispy chili food and a preparation method thereof, and relates to the field of food processing. The preparation method is characterized in that selected dried chilies are sliced, the sliced chilies are soaked in warm water to be stretched to absorb water to restore toughness and simultaneously remove a part of capsaicin, and the soaking time is strictly controlled to maintain the flavor of the chilies and simultaneously facilitate the subsequent frying and flavoring; the soaked chilies are fried at a lower oil temperature, and the oil temperature and time are strictly controlled to maintain the primary color of the chilies without destroying the nutrient substances of the chilies, improve the nutritional value of the chilies and enable the chilies tobe crispy and refreshing; and after the fried chilies are subjected to oil control and cooling, seasonings are added sequentially, another seasoning is added after one seasoning is added and uniformly stirred, the adding sequences of the seasonings are strictly controlled, table salt can adjust the saline taste, monosodium glutamate can adjust the delicious taste of the chilies, pepper powder canmaintain the slightly pungent taste of the chilies, chicken essence is delicious, and cumin powder can increase the fragrance of the chilies while retaining the taste of each seasoning in the chilies, so that a finished product is more spicy and fragrant.

The invention provides a rice cooker. The rice cooker comprises a rice cooker main body; an outer pot arranged on the rice cooker main body, wherein a heating cavity is formed in the outer pot; and aheating disc arranged on the rice cooker main body and provided with a first working position located at the bottom of the outer pot and a second working position located at the top of the outer pot or exposed out of the heating cavity. The heating disc is controlled to ascend, so that the heating disc is close to the opening in the top of the outer pot or the heating disc directly ascends to theposition above the opening of the outer pot, more utensils can be matched with the heating disc, and due to the fact that the heating disc is close to the opening in the top of the outer pot and eventhe heating disc is exposed, the shapes and types of the utensils are not limited by the shape of the outer pot, and other utensils such as a baking tray can be placed on the heating disc, so that frying and cooking are achieved through the rice cooker, after the heating tray rises to the second working position, the operation space of a user is wider, and the user can conveniently conduct frying,barbecuing and the like.

Belonging to the technical field of sesame processing, the invention discloses a stir-frying cooling device for sesame seeds. The device includes a bracket, a wok is installed on the bracket and can be turned over on the bracket, a distribution hopper is arranged below the wok and is fixedly installed on the bracket, the bottom of the distribution hopper is provided with a strip-type distribution port, and a diffusion frame is disposed at the bottom of the strip-type distribution port and is fixedly installed to the distribution hopper, and a vibration box is arranged below the diffusion frame. The stir-frying cooling device provided by the invention is convenient for stir-frying of sesame seeds, can achieve overall turnover of the wok, stir-fried sesame seeds are overall poured into the distribution hopper and are evenly distributed on the diffusion frame through the strip-type distribution port, the diffusion frame disperses the sesame seeds to facilitate heat dissipation of the sesame seeds by a fan, and the sesame seeds fall into the vibration box for uniformly distributed laying, thus facilitating further rapid heat dissipation and cooling.

The invention provides a snake gourd seed stir-frying machine. A material containing pool is arranged above an upper box body; a feed hopper is arranged at one end of the material containing pool; the material containing pool is connected with the tail end of the feed hopper; a heat accumulation chamber is arranged below the material containing pool; a heat exchange tube is arranged in the heat accumulation chamber; the heat exchange tube is arranged at the outer side of the upper box body; a roller is arranged at the inner side of the upper box body; blades spiral to the direction of a discharge hole are arranged in the roller; the feed hopper extends into the roller; an outlet of the feed hopper is arranged at the rear end of the roller; the rear end of the roller is connected on the upper box body by virtue of a bearing; the front end of the roller is tangent to a fixed rolling wheel; a driven chain wheel is arranged on a roller shaft at the rear end of the roller; the driven chain wheel is connected on a driving chain wheel installed at the shaft end of a speed reducer by virtue of a roller chain; a heating block is arranged at the lower end of the roller; a heating tube is arranged on the heating block; a heat exchange tube is also arranged on the outer side wall of the heating block; and a controller is arranged on a lower box body. The structure can improve the quality of stir-fried snake gourd seeds and improve the energy utilization rate.

The invention discloses fried soybeans. The fried soybeans are manufactured from soybeans, red dates, fresh oranges, strawberries, bitter gourd flowers and additives. The additives include brown sugar, monolaurin and maltol. The manufactured fried soybeans have the light flavor of red dates and abundant and balanced nutrition and has the food therapy effect on tonifying qi, replenishing blood, strengthening the spleen and stomach, achieving detoxication, checking dysentery, moistening the lung and promoting the secretion of saliva or body fluid, and is crisp in taste, complete in particle, bright in color and easy to digest. In addition, according to the manufacturing method, the technologies are reasonably matched, the soybean processing quality can be well ensured, and the method is suitable for large-batch industrialized production.

The invention discloses a drum type tea leaf stir-frying machine, which comprises a base, a heating barrel, a stir-frying barrel, a stir-frying device and a motor, wherein support rods are fixedly connected to two sides of a central position of the top part of the base respectively; two sides of the heating barrel are movably connected with the support rods; a feed inlet is formed in the right upper end of the heating barrel; a discharge hole is formed in the left end of the heating barrel; an electrical heating pipe is connected into the heating barrel; the stir-frying device is arranged at the right side of the heating barrel. The drum type tea leaf stir-frying machine provided by the invention can solve the problems that according to manual stir-frying in the prior art, the efficiency is low and the labor intensity is high, solves the problem that tea leaves are easily burnt so as to cause waste, and is simple in structure and convenient to use; the electrical heating pipe is used for heating, so that overheating can be prevented; the stir-frying barrel is used for stirring, so that the phenomenon that the tea leaves are burnt due to being heat for a long time at the same placeis effectively prevented; the stir-fried tea leaves can be more uniform through the stir-frying device, so that the stir-frying quality of the tea leaves is greatly improved.

The invention discloses a processing method for an oil-fried potato instant food, which is high in content of potatoes and has high production efficiency and qualification rate. The processing method includes the steps of: pressing fresh potatoes to obtain pressed puffed potato flour and potato starch, which are then mixed with vital gluten, rutin powder and flour to prepare a base material. The processing method overcomes a problem of change on characters of original flour due to single addition of whole potato flour or potato starch to flour; by means of the method, the oil-fried instant food can reach at least 30% and up to 60% in total content of potatoes and are high in content of the rutin, so that nutritional value of the oil-fried instant food is greatly improved. During the processing, a problem of increase of processing difficulty due to increase of content of potatoes is prevented, so that the production efficiency and qualification rate of the oil-fried instant food are greatly improved. The processing method can be promoted and applied to the field of foods.

The invention discloses an inner drum type tea leaf frying machine. The inner drum type tea leaf frying machine comprises a base, a heating bucket, a frying bucket, a frying device and a motor, wherein support rods are fixedly connected to two sides of the center of the top of the base respectively; two sides of the heating bucket are movably connected to the support rods, a feeding hole is formedin the right upper end of the heating bucket, a discharging hole is formed in the left end of the heating bucket, and an electric heating pipe is connected to the inside of the heating bucket; and the frying device is arranged on the right side of the heating bucket. According to the inner drum type tea leaf frying machine, the problems that extremely low efficiency and high labor strength of a manual frying manner in the prior art are solved, and the problems that tea leaves are easily fried to be brown and are wasted are solved; the inner drum type tea leaf frying machine is simple in structure and convenient to use; by heating through the electric heating pipe, the overheating can be prevented; by virtue of the turning of the frying bucket, the situation that the tea leaves are coked after being fried at the same place for a long time is effectively prevented; and by utilizing the frying device, the fried tea leaves are relatively uniform, and the frying quality of the tea leaves is greatly improved.