A quick-frozen deep-fried dough stick embryo frying machine

Abstract

The invention discloses a quick-frozen fried bread stick blank frying machine. The machine comprises a driving mechanism, and a frying box with a heating assembly, wherein the frying box is provided with a receiving and pressing mechanism at the feeding end and is provided with a discharging circulation chain at the discharging end; a plurality of rolling stirring fin plates arranged in parallel at intervals are arranged between the discharging circulation chain and the receiving and pressing mechanism; the receiving and pressing mechanism at least comprises a central drum and a receiving and pressing assembly mounted on the central drum; each rolling stirring fin plate at least comprises two stirring fins mounted on a stirring plate shaft, one stirring fin is a long fin, the other stirring fin is a short fin, and a vertical distance from the top of the long fin to the stirring plate shaft is greater than the short fin mounted on the same stirring fin plate; and fried bread stick blanks are put into the receiving and pressing mechanism and are released to the rolling stirring fin plates along with the rotation of the receiving and pressing mechanism, the fried bread stick blanks are pressed in the surface of oil for multiple times and are rotated when returning to the surface of the oil through the rolling stirring fin plates until the frying process is finished, and the finished fried bread sticks are fed into the discharging circulation chain for oil control discharging. The fried bread sticks finished by the machine are good in blistering and forming, consistent in color and better in mouth feel.

Description

technical field [0001] The invention relates to a quick-frozen deep-fried dough stick embryo frying machine, which belongs to the technical field of food processing machinery. Background technique [0002] Fried dough sticks are a traditional food that the public likes. With the evolution of time, it has now moved towards industrial production. The existing frying machines generally use the following two methods for production, which have great defects for deep-fried dough sticks. [0003] 1. After the fried dough sticks enter the heating oil and float, they are pressed below the oil surface by the stainless steel mesh chain, and are driven by the mesh chain until they come out of the pan. This method is generally used. The disadvantage is that the fried dough sticks do not touch the air, and the water vapor in the fried dough sticks cannot be released quickly. , The fried dough sticks have little expansion and no foaming. The fried dough sticks of the same weight appear to ...

AI Technical Summary

Problems solved by technology

[0003] 1. After the fried dough sticks enter the heating oil and float, they are pressed below the oil surface by the stainless steel mesh chain, and are driven by the mesh chain until they are out of the pan. This method is generally used. The disadvantage is that the fried dough sticks do not touch the air, and the water vapor in the fried dough sticks cannot be released quickly. , the fried dough sticks are small in expansion and do not foam, and the fried dough sticks of the same weight appear to be small in size and have a bad taste

[0004] 2. After the fried dough sticks enter the heating oil and float, they move forward with the network chain on the oil surface, and only one side touches the hot oil until they come out of the pan. Compared with the first method, the finished fried dough sticks are larger in volume and foaming at the same weight. Good, the disadvantage is that the color of the finished fried dough sticks is uneven and the appearance is not good

[0005] Because the deep-fried dough sticks produced by the frying machine with the above two structures have poor appearance and taste, which ultimately affects sales. In order to solve the above problems, a special deep-fried dough stick with a new structure is needed.

Images