30results about How to "Short frying time" patented technology

An appliance for cooking food articles includes a receptacle for receiving a quantity of food articles to be cooked, and a sufficient quantity of cooking liquid to only partially immerse the food articles therein; a heater for heating the cooking liquid and the food articles when received therein; a paddle movably mounted with respect to the receptacle so as to be movable therein; and a periodically-reversing drive for driving the paddle back and forth in the receptacle to move the food articles therein back and forth through the cooking liquid. The appliance is particularly useful for frying as it causes all the surfaces of the food article to be crisply fried without absorbing undue quantities of the frying oil. The appliance is also useful for other applications including steaming food, cooking rice, and popping corn.

The invention discloses a method for making pork kebabs with Taiwan flavor. Minced pork is sequentially subjected to tumbling, salting, threading and single freezing. The seasoning for salting is prepared by mixing salt, white sugar, glucose, monosodium glutamate, I+G, sodium tripolyphosphate, carrageenin, oil cassia powder, semen myristica powder, dark soy sauce, sesame oil, ethyl maltol, barbecue essence, pork essence cream, starch and ice water. After the made pork kebabs with Taiwan flavor are broiled by charcoal, broiled by electricity at the temperature of 180 DEG C or fried, the surface color is attractive, the meat is fresh, tender and delicious, the taste is uniform, the mouthfeel is comfortable, the taste is delicious, the fragrance is thick, and the aftertaste is lingering.

The invention relates to continuous parching equipment which comprises a rack, a feeding mechanism, a parching mechanism, a discharging mechanism and an oil stain separation and collection device. The parching mechanism is mounted above the rack, the feeding mechanism and the discharging mechanism are arranged at the feeding end and the discharging end of the parching mechanism respectively and communicated with the parching mechanism, and the parching mechanism comprises a roller and a heating element. The roller comprises an inner barrel and an outer barrel arranged outside the inner barrel in a sleeving mode, a closed air channel is formed between the inner barrel and the outer barrel, and the heating element is arranged in the air channel. An air inlet of the oil stain separation and collection device is communicated with the interior of the roller, an air outlet of the oil stain separation and collection device is communicated with the air channel, and high-temperature smoke generated in the roller is purified through the oil stain separation and collection device and then is subjected to secondary heating through the air channel to be guided back to the roller. In the seed parching process, cyclic utilization of heat is achieved, it is guaranteed that the equipment is free of emissions, the production environment can be clean, and the aims of saving energy and reducing emissions are achieved.

The invention relates to a fresh chili sauce with New Orleans taste, and belongs to the technical field of the fresh chili sauce. The invention aims to provide the chili sauce which is prepared by using fresh chili as a main material.The fresh chili sauce with the New Orleans taste adopts the technical scheme that the fresh chili sauce consists of main materials and auxiliary materials in the mass ratio of the main materials to the auxiliary materials being 100:1-1.1, wherein the main materials consist of the following raw materials in percentage by weight: 40-42% of bright red chili, 14-16% of tomatoes, 4-7% of soybean sauce, 4-7% of dry yellow soybean sauce, 16-22% of peanuts and 13-16% of white beans; the auxiliary materials consist of edible oil, edible salt, white sugar and gourmet powder in the mass ratio of the edible oil to the edible salt, the white sugar and the gourmet powder being 10:3:3:0.5. In the fresh chili sauce disclosed by the invention, the materials of the fresh chili only account for about 40% of all the main materials, and the tomatoes and the chili are stir-fried for a short time through hot oil, so that the sweet taste of the tomatoes and the hot taste of the chili can be well stimulated, the fresh mouth feel of the fresh chili is not influenced, and the fresh fragrance and the hot taste of the fresh chili sauce are both excellent.

The invention discloses a processing method of rice wine radix salviae miltiorrhizae slices. The processing method comprises following steps: 1) radix salviae miltiorrhizae is subjected to impurity removing, residue stem removing, and washing; 2) water is added for 2 to 3h of immersing, wherein the mass amount of water accounts for 0.05 to 0.25 time of that of radix salviae miltiorrhizae; 3) after immersing, radix salviae miltiorrhizae is cut into slices with a thickness of 2 to 4mm, and radix salviae miltiorrhizae slices are obtained via drying; 4) the radix salviae miltiorrhizae slices are added into a rice wine aqueous solution, an obtained mixture is stirred to be uniform, and is subjected to simmering for 2 to 3h, wherein the mass amount of rice wine accounts for 8 to 12% of that of radix salviae miltiorrhizae, and mass concentration of the rice wine aqueous solution is controlled to be 8 to 15%; 5) after simmering, the processed radix salviae miltiorrhizae slices are delivered into a stir-frying container, are subjected to stir-frying for 6 to 9min at 120 to 150 DEG C, are collected, and are cooled so as to obtain finished products. According to the processing method, quality of the obtained products is stabilized via accurate control on temperature, time, and the amount of rice wine; and operability is high. The processing method is low in stir-frying temperature, and short in stir-frying time. Appropriate thickness is obtained via thickness screening of the radix salviae miltiorrhizae slices, so that salvianolic acid B content of the finished products is high, and the highest value of salvianolic acid B content can be 18.92mg/g.

The invention discloses a low-acrylamide deep-fried fish fillet wrapped with paste and a processing method thereof. The processing method comprises the steps of fishy smell elimination, curing, preparation of wrapping paste, paste wrapping, drying and deep-frying. The content of acrylamide in the deep-fried wrapping paste fish fillet is obviously lowered and decreased to 40.99 microgram/kilogram from 89.67 microgram/kilogram; the content of oils and fats in the deep-fried fish fillet wrapped with paste is obviously lowered and decreased to 16.61% from 28.05%; the deep-fried fish fillet wrappedwith paste has the specific flavor of deep-fried food and is golden yellow in color and crispy on the outside and soft on the inside in taste. Meanwhile, the production technology is easy and efficient.

The invention discloses a novel tea leaf frying device, and belongs to the technical field of processing of tea leaves. The novel tea leaf frying device comprises a machine body, wherein heating devices are respectively arranged on the inner walls on the left side and the right side of the machine body; a motor is arranged at the top of the machine body; a rotating rod is connected to an output shaft of the motor; fixing frames are respectively arranged on the inner walls on the left side and the right side of the machine body, and are respectively arranged under the corresponding heating device; a heating cabinet is connected between the two sets of the fixing frames; a driving wheel is connected to the other end penetrating through the top of the machine body to extend to an inner cavityof the heating cabinet, of the rotating rod; a box passing opening is formed in the bottom of the outer wall on the left side of the machine body; and a positioning plate is connected to one end penetrating through the box passing opening, of the connecting rod. The novel tea leaf frying device disclosed by the invention is reasonable in structure, convenient to use, and short in frying time forthe tea leaves; when blades rotate, tea leaves in the heating cabinet are blown by a wind guiding plate, so that air drying can be performed on the tea leaves; the making time of the tea leaves is greatly shortened; and when stirring rods rotate, the tea leaves are stirred by stirring blades, so that the tea leaves can be more uniform to heat.

The invention discloses deep-fried sesame leaves and a preparation method thereof. The deep-fried sesame leaves comprise dry sesame leaves, a pickling material, sesame, seasonings and flour paste, wherein the weight ratio of the dry sesame leaves to powder in the flour paste is 1:(0.9-1.2), and the flour paste comprises, by weight, 3-6 parts of raw flour, 2-5 parts of starch, 1-3 parts of flour, 5-12 parts of eggs, 1-3 parts of crispy frying powder, 0.1-0.3 part of custard powder and 200-300 parts of purified water. According to the deep-fried sesame leaves and the preparation method thereof,the sesame leaves are made into instant snacks, and the deep-fried sesame leaves can be eaten immediately after being taken. Meanwhile, the deep-fried sesame leaves are prepared completely manually, the preparation process is simple, and finished products have various tastes.

The invention relates to the field of food processing and in particular discloses a green bean drying and frying method. According to the method, the green beans can be simultaneously dried and fried, oil splash in the green bean frying process is further effectively avoided, and because seed coat of the green beans is removed before the green beans are fried, impurities in the oil after frying can be reduced. Moreover, the interior of a pot can be pressurized by a sealing cover in the frying process, so that the frying period of the beans is shortened, and the processing efficiency is improved. According to the scheme, the oil splash in the green bean frying process can be avoided.