A Realization Method of Regional Rotating Flowing Water Fried Meatballs

Abstract

The invention relates to a method for implementing regional rotary water flowing type croquette deep frying. The method is characterized by including the steps of S01, providing an induction cooker base, and dividing the induction cooker base into four regions, wherein at least three induction cookers are arranged at the bottom of the induction cooker base of the three sequentially-spliced regions in the four regions, and a drive motor is integrated in the middle of the induction cooker base; S02, arranging a deep fryer on the rotary shaft of the drive motor, wherein the deep fryer is spliced by three columnar deep fryers, the section of each of the three columnar deep fryers is sector-shaped, and the three columnar deep fryers are identical in structure; S03, starting a first mode, to be more specific, starting the three induction cookers to preheat the three columnar deep fryers. The method has the advantages that regional rotary water flowing type croquette deep frying can be achieved through rotary circulating water flowing type deep frying, croquette deep frying efficiency can be increased, and the taste of croquettes can be increased.

Description

technical field [0001] The invention relates to the technical field of industrial equipment, in particular to a method for realizing subregional rotating flowing water fried balls. Background technique [0002] The existing equipment for frying meatballs generally uses one pot for frying. Not only is the number of meatballs fried in such a pot not enough, but also the meatballs are fried at the same temperature from the beginning to the end. Fry in a fryer, so the taste of the frying is definitely not good, that is, the control of the heat during the frying process is very important. When frying the meatballs at the beginning, fry at a normal temperature, and then fry at a high temperature in the middle Fry, and finally deep-fry at low temperature, so that the meatballs will not be burnt, and the fried taste will be better. In addition, the existing fryers are all one-pot fryers, which will cause the entire frying process to stop when starting and feeding, which is ineffici...

AI Technical Summary

Problems solved by technology

[0002] The existing equipment for frying meatballs generally uses one pot for frying. Not only is the number of meatballs fried in such a pot not enough, but also the meatballs are fried at the same temperature from the beginning to the end. Fry in a fryer, so the taste of the frying is definitely not good, that is, the control of the heat during the frying process is very important. When frying the meatballs at the beginning, fry at a normal temperature, and then fry at a high temperature in the middle Fry, and finally fry at low temperature, so that the balls will not be burnt, and the fried taste will be better

In addition, the existing fryers are all one-pot frying, which will cause the entire frying process to stop when starting the pan and feeding, which is inefficient

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