Low-temperature and vacuum walnut kernel frying device

Abstract

Disclosed is a low-temperature and vacuum walnut kernel frying device. The low-temperature and vacuum walnut kernel frying device is composed two identical vacuum fryers and a vacuum tank, wherein each vacuum fryer is in a structure with an inclined bottom, a cylindrical body and a sealing cover, the bottom side surface of the inclined bottom is provided with an oil residue discharging port and avalve, the circumference of the cylindrical body is sequentially provided with a heating layer and a heat insulating layer, one side of the upper portion of the cylindrical body is provided with a vibrating motor, and the other side opposite to the vibrating motor is provided with the support ring and the inverted L-shaped cantilever of a sealing cover opening device; the sealing cover is closed by a rotating screw fixed onto the upper portion of the outside of the wall of the cylindrical body and is provided with the lifting screw, the nut, the vacuum meter, the vacuum valve and the pipe of the sealing cover opening device; the inner bottom of each vacuum dryer is provided with a meshed support plate, on which a barrel composed of a meshed wall and a meshed bottom is arranged, and the toprim of the barrel is connected with the vibrating motor through a vibrating rod; the vacuum tank is in a barrel shape, the top of the vacuum tank is provided with a sealing plug, which is provided with an oil inlet, a vacuum valve and a pipe, and the vacuum tank is connected with the vacuum fryers through pipes on both sides.

Description

technical field [0001] The invention belongs to the field of food processing equipment, and relates to a frying machine, in particular to a low-temperature vacuum frying device for walnut kernels. Background technique [0002] Walnut kernel is a functional food rich in nutritional value, which is deeply favored by consumers. There are many formulations of processed walnut kernels, among which fried walnut kernels are a common one. However, the current frying walnut process is operated under normal pressure, and the oil temperature is above 135°C. The problem that this technology product exists is, because frying temperature is higher, causes nutritional labeling damage more serious, color and luster is darker, is unsatisfactory aspect comfortable and crisp mouthfeel. To be further improved. Contents of the invention [0003] Aiming at the problems existing in the prior art, the present invention provides a low-temperature vacuum frying device for walnut kernels. The dev...

AI Technical Summary

Problems solved by technology

The problem with this process product is that the nutritional components are seriously damaged due to the high frying temperature, the color is dark, and the comfort and crispy taste are not satisfactory.

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