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 provides a processing method of instant crisp fish. The method is performed according to the following ten steps: step one, fish selection, dissection and cleaning; step two, strip cutting; step three, salting; step four, drying; step five, aging; step six, frying; step seven, marinating; step eight, vacuum packaging; step nine, sterilizing; and step ten, cooling. Instant crisp fish processed through the method has no earthy taste, original flavors are maintained, the oil infiltration capacity during frying is small, the fish is free of greasy feelings when eaten, globular proteins in fish meet after aging are reorganized to form thread-shaped lean meat structures, the chewing feeling is good, the frying time is short, the fish is crisp and tender, tastes are good, anise and pepper are put in a leaching liquid mode to be seeped into fibers in fish meet, flavors are rich, and the appearance has no particles. According to the processing method, original flavors and nutrition values of fish meet are maintained, and the instant crisp fish is convenient to carry and eat.

The invention discloses a method for producing quick-frozen crisp fried tenderloin steaks, which is proceeded according to the steps of: (1) trimming raw pork and removing fat, fascias and extravasated blood on the surface of the pork tenderloin; (2) cutting the trimmed pork tenderloin manually or mechanically into pork tenderloin slices; (3) curing the pork tenderloin slices at a temperature of 0-4 DEG C for 6-15 hours; (4) uniformly coating a layer of starch liquid on each cured pork tenderloin slice; (5) wrapping with bran by putting each pork tenderloin slice on which the starch liquid iscoated in the bread crumbs to adhere to a thin layer of bread crumbs; and (6) quickly freezing until a required central temperature drops to -18 DEG C or less. The method has the advantages that: thecooking way is simple as suitable frying is performed directly; the produced product has a longer quality guarantee period under a frozen condition, is golden in appearance, fresh and tender in texture, crisp in taste and lasting in fragrance; and the product has advantages of safety, health and eating convenience.

The invention discloses a quick-frozen fried wing middle joint, wherein a wing middle joint is used as a main raw material. The method comprises the following steps: firstly, seasoning, rolling and pickling the wing middle joint; carrying out pulp hanging and bran wrapping; and finally, quick-freezing, wherein a seasoning liquid comprises the following components: 100-120 parts of the wing middlejoint, 1-2 parts of table salt, 1.5-2.5 parts of white sugar, 0.1-0.3 kg of glucose, 0.1-0.3 part of monosodium glutamate, 0.1-0.2 part of garlic powder, 0.1-0.2 part of ginger powder, 0.5-0.7 part of black pepper pieces, 0.2-0.4 part of phosphate, 0.2-0.5 part of meat balsam, 0.5-0.7 part of chili powder, 0.7-1 part of pimento powder, 0.1-0.2 part of ethyl maltol and 8-12 parts of ice water. After being fried and matured, the wing middle joint disclosed by the invention has the characteristics of golden yellow appearance, fresh and tender flesh, crisp mouthfeel and good flavor.

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 provides a method for improving the color and luster of deep-fried products and the deep-fried products. The method for improving the color and luster of the deep-fried products comprises a step of adding 0.05 to 0.55 mass percent of xylose, 0.1 to 1 mass percent of glucose and 0 to 2 mass percent of wheat gluten when the deep-fried products are prepared. The deep-fried products contain 0.05 to 0.55 mass percent of xylose, 0.1 to 1 mass percent of glucose and 0 to 2 mass percent of wheat gluten. The method for improving the color and luster of the deep-fried products and the deep-fried products have the advantage that: the deep-fried products can be colorized quickly and uniformly.

The invention discloses a method for preparing a flour-coated crispy food. The method comprises the following preparation steps: selecting fruits, soaking at the water temperature of 15-30 DEG C for 12-20 hours, and frying in an automatic fryer, wherein the temperature is 180-200 DEG C, and the time is 2-5 minutes; naturally cooling to the temperature of 50-70 DEG C in air; performing primary flour coating and performing secondary frying, wherein the centrifugal speed of a centrifugal machine is 400-700 revolutions per minute, centrifuging for 30-120 seconds, and performing centrifugal deoiling; cooling the fruits subjected to centrifugal deoiling to the temperature of 50-70 DEG C for performing secondary flour coating; and cooling to normal temperature after the flour coating operation is finished, thereby obtaining the product. The flour-coated crispy food disclosed by the invention has the advantages of low oil content, high flour adhesiveness firmness, uniformity, good taste, difficulty in frying paste and high fullness.

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 belongs to the technical field of the processing of Chinese herbal medicine, in particular to a processing technology of fried gardenia jasminoides. The processing technology comprises the following steps: selecting gardenia jasminoides, washing, drying and crushing the gardenia jasminoides, pouring the gardenia jasminoides into a rotary container, and heating and frying the gardeniajasminoides for 25 to 45min, ensuring that the heating temperature of the container is 190 to 210 DEG C and the rotate speed of the container is 0.8 to 1.5r / min, closing the container, stewing the gardenia jasminoides for 30min in a sealed way, finally opening a sealed opening of the container, and drying the gardenia jasminoides in the air for 50 to 70min, so as to obtain dry fried gardenia jasminoides.

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 a quick-frozen fried wing middle joint, wherein a wing middle joint is used as a main raw material. The method comprises the following steps: firstly, seasoning, rolling and pickling the wing middle joint; carrying out pulp hanging and bran wrapping; and finally, quick-freezing, wherein a seasoning liquid comprises the following components: 100-120 parts of the wing middlejoint, 1-2 parts of table salt, 1.5-2.5 parts of white sugar, 0.1-0.3 kg of glucose, 0.1-0.3 part of monosodium glutamate, 0.1-0.2 part of garlic powder, 0.1-0.2 part of ginger powder, 0.5-0.7 part of black pepper pieces, 0.2-0.4 part of phosphate, 0.2-0.5 part of meat balsam, 0.5-0.7 part of chili powder, 0.7-1 part of pimento powder, 0.1-0.2 part of ethyl maltol and 8-12 parts of ice water. After being fried and matured, the wing middle joint disclosed by the invention has the characteristics of golden yellow appearance, fresh and tender flesh, crisp mouthfeel and good flavor.

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.

The invention relates to a preparation method of sheepskin food, which comprises the following steps: cutting sheepskin serving as a main raw material into long strips, performing cooking thoroughly,fishing out the cooked sheepskin strips, adding seasonings, and performing frying to obtain the sheepskin food. The sheepskin food has the beneficial effects that the sheepskin food is rich in nutrition and delicious in taste; the product has the effects of maintaining beauty, keeping young, strengthening physique, improving human immunity and the like, and is a good nourishing product for patients with post-illness rehabilitation and physical weakness; and in the making process, cooking is conducted firstly and then stir-frying is conducted, the stir-frying time is short, nutrient loss is little, and nutrients of the sheepskin are reserved to the maximum extent.

The invention provides a soybean deep-fried dough stick and a making method thereof. The soybean deep-fried dough stick comprises a soybean deep-fried dough stick core made of soybeans and a soybean deep-fried dough stick outer skin made after the soybean deep-fried dough stick core is wrapped with soybean milk and fried, and the soybean deep-fried dough stick core is a cylindrical core made by soybean milk skin in a double-layer compounding and reciprocating rubbing mode. The soybean deep-fried dough stick produced by the method has the advantages that the soybean deep-fried dough stick core produced by the soybean milk skin in a double-layer compounding and physical reciprocating rubbing manner is used for ensuring the softness of the final soybean deep-fried dough stick product, the crispness and the mouth feel of the soybean deep-fried dough stick product are ensured through the proportion of the wrapping slurry, and the finally processed soybean deep-fried dough stick product is short in frying time, and the oil content is reduced; and as the main raw material is soybean, the soybean deep-fried dough stick product has the advantages of high nutritional value, low carbohydrate and sodium content, high protein content, low total calorie and soybean fragrance, and a bulking agent is not needed in the processing process.

The invention relates to a fresh chili sauce with fragrant and hot 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 fragrant and hot 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: 38-44% of bright red chili, 12-16% 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 10:3:1:0.5. 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, the fresh chili is stir-fried for a short time through hot oil, so that the hot taste of the chili can be well stimulated, the fresh mouth feel of the fresh chili is not influenced, and the palatable taste and the hot taste of the fresh chili sauce are both excellent.

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 provides a hot and sour fresh chili sauce, which belongs to the technical field of fresh chili sauce; the technical problem to be solved is to provide a chili sauce prepared with fresh chili as the main ingredient; the technical solution adopted is: a hot and sour taste The fresh chili sauce is composed of main ingredients and auxiliary materials in a mass ratio of 100:1-1.1; the main ingredients are composed of the following raw materials in weight percentages: fresh red pepper 38-42%, dried yellow sauce 9-12%, peanuts 22-27%, White beans 13‑16%, balsamic vinegar 9‑13%, auxiliary materials are composed of edible oil, edible salt, white sugar, and monosodium glutamate in a mass ratio of 10:3:2.5:0.5; in the fresh chili sauce of the present invention, the materials of fresh chili It only accounts for about 40% of the total main ingredients. After a short frying in hot oil, the spicy taste of the pepper can be well stimulated without affecting the fresh taste. The umami and spicy taste are excellent.

The invention relates to the fields of foods and a making method thereof, in particular to golden fish cakes and a making method thereof. The golden fish cakes comprise main materials of perches and sole fish, seasonings of seasoning salt, cornstarch, fat meat, sesame oil and egg white, and auxiliary materials of crisp paste. The golden fish cakes are made through steps of pretreating fish meat, performing seasoning, performing cooking, performing deep-frying and performing sterilization. The problems that a making manner of ordinary golden fish cakes is single, materials are single, made golden fish cakes are not white enough in color, are not fresh and tender enough in meat quality, are not elastic and smooth enough in mouth feel, and the taste of modern people cannot be met are solved.The golden fish cakes disclosed by the invention reserve original nutrient components of the fish meat, are excellent in color, taste and shape, and have the characteristics of being elastic and smooth in mouth feel, crisp in outer parts and tender in inner parts and clear in layering.

The invention provides a method for improving the color and luster of deep-fried products and the deep-fried products. The method for improving the color and luster of the deep-fried products comprises a step of adding 0.05 to 0.55 mass percent of xylose, 0.1 to 1 mass percent of glucose and 0 to 2 mass percent of wheat gluten when the deep-fried products are prepared. The deep-fried products contain 0.05 to 0.55 mass percent of xylose, 0.1 to 1 mass percent of glucose and 0 to 2 mass percent of wheat gluten. The method for improving the color and luster of the deep-fried products and the deep-fried products have the advantage that: the deep-fried products can be colorized quickly and uniformly.

The invention discloses a method for producing quick-frozen crisp fried tenderloin steaks, which is proceeded according to the steps of: (1) trimming raw pork and removing fat, fascias and extravasated blood on the surface of the pork tenderloin; (2) cutting the trimmed pork tenderloin manually or mechanically into pork tenderloin slices; (3) curing the pork tenderloin slices at a temperature of 0-4 DEG C for 6-15 hours; (4) uniformly coating a layer of starch liquid on each cured pork tenderloin slice; (5) wrapping with bran by putting each pork tenderloin slice on which the starch liquid iscoated in the bread crumbs to adhere to a thin layer of bread crumbs; and (6) quickly freezing until a required central temperature drops to -18 DEG C or less. The method has the advantages that: thecooking way is simple as suitable frying is performed directly; the produced product has a longer quality guarantee period under a frozen condition, is golden in appearance, fresh and tender in texture, crisp in taste and lasting in fragrance; and the product has advantages of safety, health and eating convenience.

The invention belongs to the technical field of the processing of Chinese herbal medicine, in particular to a processing technology of fried gardenia jasminoides. The processing technology comprises the following steps: selecting gardenia jasminoides, washing, drying and crushing the gardenia jasminoides, pouring the gardenia jasminoides into a rotary container, and heating and frying the gardeniajasminoides for 25 to 45min, ensuring that the heating temperature of the container is 190 to 210 DEG C and the rotate speed of the container is 0.8 to 1.5r / min, closing the container, stewing the gardenia jasminoides for 30min in a sealed way, finally opening a sealed opening of the container, and drying the gardenia jasminoides in the air for 50 to 70min, so as to obtain dry fried gardenia jasminoides.

The invention discloses a tea frying device in the technical field of tea processing, which comprises a machine body, heating devices are provided on the left and right inner walls of the machine body, a motor is provided on the top of the machine body, and a rotating rod is connected to the output shaft of the motor. There are fixing frames on the inner walls of the left and right sides, the fixing frames are under the heating device, the heating box is connected between the two sets of fixing frames, the other end of the rotating rod runs through the top of the body and extends to the inner cavity of the heating box, and is connected with a driving wheel. There is a box opening at the bottom of the left outer wall of the machine body, and the connecting rod runs through the box opening to connect with a positioning plate. The invention has reasonable structure and is convenient to use, and the time for tea frying is short. The tea blowing can air-dry the tea, which greatly shortens the time of tea making. When the stirring rod rotates, the tea is stirred by the stirring blade, which can make the tea heat more evenly.