Butter process without generating carcinogen and foodstuff atomization low-temperature fryer

Abstract

The invention discloses a butter process without generating a carcinogen and a foodstuff atomization low-temperature fryer. The butter process changes the conventional old frying technology, and overcomes two technological defects of repeated mixed cycling use, repeated heating or repeated high-temperature heating of frying butter; the fried foodstuff is subjected to comprehensive actions of oil mist, vacuum, low temperature, jet, rotation, rolling and the like in a sealed container, the fried foodstuff is like steamed and roasted and achieves the aims of frying fragrance, crispness and thorough frying, and loosening and foaming; the process and the fryer are suitable for saccharide, grains, starch, meat, tuberous roots of vegetables and dried fruit and the like; the process realizes working procedures of one-time heating and one-time using up the frying butter materials, avoids frying at a high temperature more than 120 DEG C which is the temperature for generating the carcinogen acrylamide, and ensures that no carcinogen, namely acrylamide is generated in the foodstuff in the whole process of atomizing low-temperature frying butter; and the foodstuff fried by the butter process without generating the carcinogen truly realizes double functions of nutrition, good color, smell and taste, unique flavor and mouthfeel, and no harm to the health of people due to no carcinogen acrylamide.

Description

technical field [0001] The present invention relates to a new food ghee process technology and new ghee machinery and equipment, that is, a carcinogen-free ghee production process and a food atomization low-temperature frying machine; Under the conditions of vacuum, low temperature, rotation, rolling and other ghee environments, fried crisps that seem to be steamed or baked in a sealed container belong to the field of food frying and fried crisps; the food atomization low-temperature frying machine is a combined type , A new type of frying machinery with multiple functions and uses, her atomized vacuum low-temperature ghee, automatic wrapping, and dynamic baking involve three technical fields: food frying, sugar-coating, and baking. Background technique [0002] Historically, fried crispy food has been fried in liquid oil, whether it is deep-fried in a large open oil pan or low-temperature fried in a sealed container with vacuum and low temperature, the historical tradition ...

AI Technical Summary

Problems solved by technology

[0002] Historically, fried crispy food has been fried in liquid oil, whether it is deep-fried in a large open oil pan or low-temperature fried in a sealed container with vacuum and low temperature, the historical tradition has not changed. The ghee process of frying ghee is mixed and recycled for many times, repeatedly heated or repeatedly heated at high temperature; although a series of reforms and changes have been made in water-oil mixed frying equipment and vacuum frying equipment, its key ghee process still remains in the historical tradition In the old-fashioned ghee process, the fried ghee material is still mixed and recycled for many times, repeatedly heated or repeatedly heated at high temperature, without fundamental changes. It still has a certain degree of impact on fried foods, and there are still factors of ghee technology on the oil. Fried food brings the threat and pollution of carcinogen acrylamide; moreover, the high oil content of fried food after ghee cannot be controlled; therefore, the fried food produced by traditional ghee technology is still Harmful substances that endanger people's health stagnate inside

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