Vacuum fried bread stick frying pan

A technology of vacuum pan and deep-fried dough sticks, which is applied in the direction of oil/fat baking, etc., can solve the problems of vitamin A and vitamin E loss, liver nervous system damage, gastric cancer, intestinal cancer, etc., and achieve lower oil temperature, strong automation, and use convenient effect

Inactive Publication Date: 2013-05-01
CHONGQING SINYM TECH CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Deep-fried dough sticks are a favorite breakfast food for Chinese people, but deep-fried dough sticks require a higher oil temperature during the frying process. At present, the temperature of deep-fried dough sticks is above 200°C, which will cause the loss of vitamin A and vitamin E in the food.
What's even more frightening is that edible oil will produce chemical benzopyrene at 138°C. Long-term consumption will produce harmful substances in the human body. After accumulating to a certain temperature, it will induce gastric cancer and intestinal cancer, and at the same time damage the liver and nervous system. Cause damage, long-term consumption of this high-temperature fried fritters will affect people's health

Method used

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  • Vacuum fried bread stick frying pan
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Embodiment Construction

[0017] Accompanying drawing is a kind of specific embodiment of the present invention. This embodiment includes a vacuum pot 40, a vacuum machine 12 is installed on the top of the vacuum pot 40, an electric heater 19 and a turning mechanism 38 are arranged on the inner bottom of the vacuum pot 40, and a feed cross door 17 communicating with the inside of the vacuum pot 40 is provided on the vacuum pot 40. And the discharge cross door 3, the discharge cross door 3 is connected and installed with the turning mechanism 38; the turning mechanism 38 includes gears 4, 7, 10, 11, 15 connected by several racks 5, 8, 29, and the gear 4 , 7, 10, 11, 15 are equipped with shift forks 20, 21, 22, 23, 24 laid in the vacuum pan, and racks 5, 8, 29 are connected to the output shaft of variable speed reducer 39 by cams 13, 14 37; the gear 4 at the end of the turning mechanism 38 is installed at the outlet 2 of the fried dough stick of the discharge cross door 3, the rack 5 connecting the gear ...

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Abstract

The invention relates to the field of food machinery and particularly discloses a vacuum fried break stick frying pan which comprises a vacuum pan and is characterized in that the top end of the vacuum pan is provided with a vacuum machine; the internal bottom of the vacuum pan is provided with an electric heater and a turnover mechanism; the vacuum pan is provided with a crossed feeding door and a crossed discharging door which are communicated with the interior of the vacuum pan; the crossed discharging door is connected with the turnover mechanism; the turnover mechanism comprise gears connected through a plurality of racks; shifting yokes paved in vacuum are arranged on the gears; and the racks are connected with the output shaft of a speed-variable decelerator by virtue of cams. The vacuum fried bread stick frying pan is simple in structure, convenient in use, reasonable in design and high in automation degree, can be used for effectively reducing the oil temperature in the process of frying fried break sticks, ensuring that the oil does not degenerate, and further realizing the health of a human body, and is suitable for wide popularization and application.

Description

(1) Technical field [0001] The invention relates to the field of food machinery, in particular to a vacuum fried dough stick pot. (2) Background technology [0002] Deep-fried dough sticks are a favorite breakfast food for Chinese people, but deep-fried dough sticks require a higher oil temperature during the frying process. At present, the temperature of deep-fried dough sticks is above 200°C, which will cause the loss of vitamin A and vitamin E in the food. What's even more frightening is that edible oil will produce chemical benzopyrene at 138°C. Long-term consumption will produce harmful substances in the human body. After accumulating to a certain temperature, it will induce gastric cancer and intestinal cancer, and at the same time damage the liver and nervous system. Cause damage, long-term consumption of this high-temperature fried dough stick will affect people's health. (3) Contents of the invention [0003] In order to make up for the deficiencies o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21B5/08
Inventor 岑益南
Owner CHONGQING SINYM TECH CO LTD
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