Vacuum low-temperature frying equipment and method

A technology of vacuum low-temperature frying and vacuum frying, which is applied in the direction of oil/fat baking, etc., can solve the problems of decreased surface tension, darkened color, increased tendency to form foam, etc., to improve quality stability, reduce operation convenience, The effect of reducing labor costs

Inactive Publication Date: 2014-12-24
SUZHOU KOUSHUIWA FOOD
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Problems solved by technology

[0002] At present, the manufacturers on the market adopt the semi-mechanized production of intermittent frying method. The single-equipment production method will cause unstable product quality. The fried products have high fat content and poor product quality, especially poor crispness and low production capacity.
Its production method will cause polymerization, increase the viscosity and free fatty acid content of the oil, darken the color, reduce the surface tension, change the refractive index, increase the tendency to form foam, and excessive decomposition of fat will destroy the nutritional and sensory quality of fried foods

Method used

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  • Vacuum low-temperature frying equipment and method

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Embodiment 1

[0039] First select the new broad beans of the year, select the broad beans with full and uniform grains, and take out the rotten or immature broad beans and impurities; then use 6 vacuum fryers, use steam as the heat medium, and fry 600kg of broad beans each time , the interval time of each interval feeding is 3 minutes, each frying time is 35 minutes, the frying temperature is 95°C, the temperature is automatically controlled during the frying process, and the oil is automatically deoiled after frying. Each vacuum frying equipment is combined into one On the assembly line, the fried broad beans are poured into the collecting hopper in front of the fryer, and are conveyed to the cooling line by the frying conveying line under the collecting hopper, and the semi-finished products and impurities with poor frying effect are removed on the frying conveying line At the same time, put white sugar: 100kg, spices: 100kg, garlic powder: 50kg, beef powder: 50kg, sesame powder: 50kg, chi...

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Abstract

The invention relates to vacuum low-temperature frying equipment and method, and aims at providing vacuum low-temperature frying equipment and method with the advantages that the operation is continuous, the operation is simple and convenient, the labor cost is reduced, and the mouth feel of fried food is good. The method comprises the following steps of sending to-be-fried material into a vacuum frying pot for frying, maintaining the process temperature to 80-110 DEG C and the frying time to 30-40 minutes, automatically controlling the temperature in the frying process, and automatically removing oil after frying; putting the fried food into a collection hopper, and removing defective semi-finished products and impurities on a frying conveying line; stirring the material by a stirrer in a rolling way, and uniformly mixing the sorted fried semi-finished products and the auxiliary materials; conveying the semi-finished products to a cooling line for cooling, and maintaining the temperature to 20-30 DEG C by adjusting, increasing and reducing the number of cooling fans; conveying the seasoned fried semi-products to a package table, and packaging.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a vacuum low-temperature frying device and method. Background technique [0002] At present, the manufacturers on the market adopt the semi-mechanized production of intermittent frying method. The single-equipment production method will cause unstable product quality. The fried products have high fat content and poor product quality, especially poor crispness and low production capacity. . Its production method will cause polymerization, increase the viscosity and free fatty acid content of the oil, darken the color, reduce the surface tension, change the refractive index, increase the tendency to form foam, and excessive decomposition of fat will destroy the nutritional and sensory quality of fried foods . Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a vacuum low-temperature frying device and method with continuou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21B5/08
Inventor 谢东平
Owner SUZHOU KOUSHUIWA FOOD
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