Unlock instant, AI-driven research and patent intelligence for your innovation.

A kind of twist frying method

A twist and fryer technology, applied in oil/fat roasting and other directions, can solve the problems of low frying efficiency and poor frying taste, and achieve the effects of improving frying efficiency, ensuring taste, and avoiding imbalance.

Active Publication Date: 2018-04-03
CHONGYANG SANPU IND & TRADE CO LTD
View PDF9 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome above-mentioned technical deficiencies, propose a kind of twist frying method, solve the technical problem in the prior art that twist frying efficiency is low, fried taste is bad

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of twist frying method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] see figure 1 , Embodiment 1 of the present invention provides a twist frying device, including a fryer 1, a frying mechanism 2 for accommodating twists, and a driving mechanism for driving the fryer 2 into and out of the fryer 1 3. The frying mechanism 2 includes a frame body 21 connected to the driving mechanism 3, and a plurality of metal meshes 22 are uniformly and horizontally arranged in the frame body 21 sequentially from bottom to top.

[0019] Before using the twist frying device of this embodiment, it is necessary to prepare shaped twists, specifically: take 2000kg of flour, 80kg of eggs, 55kg of white sugar, 6kg of olive oil, 30kg of rice flour, 11kg of salt, 60kg of sweet potatoes, and 22kg of hawthorn powder. After uniformity, add the following mixture in powder form, which includes: 35kg konjac powder, 3kg leavening agent, 4kg citric acid, 7kg pure milk, 1kg tangerine peel, 2kg Atractylodes macrocephala, 3kg mulberry leaves, 4kg honeysuckle, 4kg licorice, 2...

Embodiment 2

[0029] The frying device used in this embodiment 2 is basically the same as that of embodiment 1, the difference is that the preparation process of the shaped twists in this embodiment 2 is as follows, specifically: take 2200 kg of flour, 99 kg of eggs, 60 kg of white sugar, and olive oil 8kg, rice flour 37kg, salt 18kg, sweet potato powder 55kg, hawthorn powder 24kg, after mixing evenly, add the following mixture in powder form, the mixture includes: konjac powder 30kg, leavening agent 2kg, citric acid 5kg, pure milk 10kg, orange peel 1kg , Atractylodes macrocephala 3kg, mulberry leaves 2kg, honeysuckle 4kg, licorice 3kg, jasmine 2kg, bamboo leaves 3kg, chrysanthemum 3kg, rhubarb 2kg, add appropriate amount of water, knead into a dough, and extrude the dough through a static pressure noodle machine to form twists. Wherein, the above-mentioned leavening agent is composed of the following components by weight percentage: 25% sodium bicarbonate, 10% glucono-δ-lactone, 7% calcium ...

Embodiment 3

[0037] The frying device used in Example 3 is basically the same as that in Example 1. The difference is that the preparation process of the shaped twists in Example 3 is as follows, specifically: take 2090 kg of flour, 88 kg of eggs, 57 kg of white sugar, and olive oil. 4kg, rice flour 32kg, salt 16kg, sweet potato powder 59kg, hawthorn powder 26kg, after mixing evenly, add the following mixture in powder form, the mixture includes: konjac powder 40kg, leavening agent 4kg, citric acid 5kg, pure milk 6kg, orange peel 2kg , Atractylodes macrocephala 2kg, mulberry leaves 2kg, honeysuckle 3kg, licorice 3kg, jasmine 2kg, bamboo leaves 3kg, chrysanthemum 3kg, rhubarb 3kg, add appropriate amount of water, knead into a dough, and extrude the dough through a static pressure noodle machine to form twists. Wherein, the above-mentioned leavening agent is composed of the following components by weight percentage: 45% sodium bicarbonate, 6% glucono-δ-lactone, 6% calcium dihydrogen phosphate...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a device and method for deep fry of Chinese doughnuts. The device comprises a deep fryer, a deep fry mechanism and a driving mechanism. The deep fry mechanism comprises a frame body connected with the driving mechanism and a plurality of metal nets sequentially arranged in the frame body from bottom to top. The method comprises the deep fry steps of placing the Chinese doughnuts on the multi-layer metal nets, placing the metal nets in the deep fryer with an oil temperature of 90-110 DEG C, performing deep fry for 12-15 min, and moving the Chinese doughnuts out of the deep fryer; adjusting the oil temperature in the deep fryer to 130-150 DEG C, keeping the Chinese doughnuts below the oil level for 3-5 s, moving the Chinese doughnuts out of the deep fryer, and repeating the steps 7-12 times; performing deep fry of the Chinese doughnuts to golden yellow, and then performing oil filtration and packaging. By arranging the multi-layer metal nets, placing the formed Chinese doughnuts between every two adjacent layers of metal nets and controlling the metal nets to enter the deep fryer to perform deep fry, the deep fry efficiency of the Chinese doughnuts is greatly improved. Besides, the method of intermittently entering the deep fryer to perform deep fry is adopted, the unbalancedness of multi-layer deep fry is avoided, and the taste of the Chinese doughnuts after deep fry is guaranteed.

Description

technical field [0001] The invention relates to a fried dough twist technology, in particular to a fried dough twist method. Background technique [0002] Mahua is a traditional Chinese snack, which is loved by people because of its sweetness and crispness, sweetness but not greasy, fresh taste and long-lasting fragrance on teeth and cheeks. Traditional twists are all made by hand. With the development of science and technology, the formation of twists is generally made by twist machines, and the frying of twists is generally artificially fried, which leads to low frying efficiency and is not conducive to the improvement of production efficiency. . Though relatively suggested frying equipment has appeared on the market, its frying effect is poor and cannot satisfy people's taste requirements. Contents of the invention [0003] The purpose of the present invention is to overcome above-mentioned technical deficiencies, propose a kind of twist frying method, solve the techn...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A21B5/08
CPCA21B5/08
Inventor 刘碧珍
Owner CHONGYANG SANPU IND & TRADE CO LTD
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com