Microwave and vacuum frying integrating device for food processing, and efficient frying method

A microwave vacuum frying and conditioning food technology, applied in oil/fat roasting and other directions, can solve the problems of uneven temperature rise and uneven product quality, and achieve the effects of low cost, improved brittleness and accurate temperature

Active Publication Date: 2013-03-27
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] Paulo F. (2008) studied the high-quality fruit and vegetable snack products of vacuum frying. The heating element in the vacuum frying equipmen...

Method used

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  • Microwave and vacuum frying integrating device for food processing, and efficient frying method

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Embodiment 1

[0041] Embodiment 1 Microwave vacuum frying method of peas

[0042] Pick out 250 g of peas with full grains, uniform size, no mildew, no damage, no moths, diseases, spots, rust spots, yellow skin, and shriveled beans at a mass concentration of 2% Na 2 CO 3 Soak in the solution for 30 minutes, then blanched at 95°C for 2 minutes, then cooled quickly with running water, and the drained peas were completely frozen at -20°C. After the frozen peas are loaded into the hanging basket 9, after the oil pump 6 is turned on, the palm oil in the oil storage tank is pumped into the microwave vacuum frying container 3, the microwave generator 2 is turned on, and the microwave power is adjusted to 1500 W, so that the oil temperature Rapidly rise to 100°C, turn off the oil pump 6. Turn on the water ring vacuum pump 11 to make the vacuum degree reach 0.098MPa. The frying end point can be observed through the observation window on the microwave heating chamber 1. The frying end point is when ...

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Abstract

The invention relates to a microwave and vacuum frying integrating device for food processing and an efficient frying method, and belongs to the field of rapid frying, dewatering and drying devices for foods. The integrating device comprises a microwave heating cavity, a microwave generator, a microwave vacuum frying vessel, an oil storage tank, an oil pump, a hanging basket, a hanging basket rotating device, a condenser and a control panel, wherein the hanging basket is used for placing materials; the microwave generator is a variable-frequency microwave generator with high precision; the circumferences of the microwave generator are distributed evenly, vertically and spirally; the microwave generator adopts a waveguide feeding operation in a side part extending manner; the microwave vacuum frying vessel is used for frying the materials; and the oil pump is connected with the vacuum frying vessel, so that the materials are heated evenly in a pulse spouting manner. After the frying operation is finished, the frying oil is pumped back to the oil storage tank, and a vacuum de-oiling operation is carried out through the hanging basket rotating device. The integrating device has the advantages of high efficiency, rapidness, energy conservation and reduction in production cost. In order to realize an effect similar to a stirring effect, the pulse spouting manner is adopted, so that the frying effect is more uniform and the frying quality is very good. In addition, the flavor, the color and the nutritional ingredients of an original product are maintained when the materials are processed in the vacuum frying manner.

Description

technical field [0001] The invention relates to an integrated microwave and vacuum frying device and a high-efficiency frying method for preparing food, belonging to the field of rapid frying, dehydration and drying devices for food. Background technique [0002] Vacuum frying is a food processing technology developed in the late 1960s and early 1970s. It combines vacuum technology and frying technology to keep the material in a negative pressure state. This relatively anoxic environment Food processing under certain conditions can reduce or avoid the hazards caused by oxidation reactions. Vacuum frying can maintain the original color, aroma and nutritional content of the food. The water in the product will be heated and evaporated at low temperature and sprayed out, thus forming a crispy and porous structure and a crispy taste of the food, and the oil content is low. [0003] The basic properties of microwave are usually shown as three characteristics of penetration, refle...

Claims

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Application Information

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IPC IPC(8): A21B5/08
Inventor 张慜祝银银王玉川张卫明郑正足石永文
Owner JIANGNAN UNIV
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