Anti-oxidation frying pan

Abstract

The invention discloses an anti-oxidation pan which comprises a pan body, wherein one end of the pan body is open and provided with a matched sealing end cover, the other end of the pan body is provided with a pipeline communicated with an inner cavity of the pan body, the pipeline comprises an inner wall and an outer wall, and the inner wall divides the space in the pipeline into an air inlet channel and an air outlet channel which are independent of each other. When the pan is in operation, the pan body is sealed, and oxygen-containing air in the pot body is exhausted in advance through an exhaust method, so that unsaturated fatty acid in roasted seeds and nuts can be effectively prevented from being oxidized, and the quality and the expiration date of roasted seed and nut products are improved accordingly; due to the fact that the pot body is in a sealed state during stir-frying, gas in the pot body is heated to expand, the air pressure in the pot body is increased, the stir-fryingtemperature is increased, and stir-frying efficiency is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing devices, in particular to an anti-oxidation frying pan. Background technique [0002] Wok is a commonly used processing device when frying nuts. Traditional woks are open and exposed to the air directly. The frying temperature is as high as 150-180°C. The vegetable oil in the roasted seeds and nuts contains a large amount of unsaturated fatty acids, and the chemical properties are relatively active. , easy to oxidize, when heated at high temperature, the oxidation rate of grease is faster, and the oxidation rate doubles when the temperature rises by 10 degrees. Oxygen in the air and oil in melon seeds are oxidized at high temperature, and the peroxide value increases. Fatty acids can form hydroperoxides during oxidation, which is an irreversible reaction. They are very unstable and will be further decomposed during storage. Its decomposition products have a very nasty smell, and the ranci...

AI Technical Summary

Problems solved by technology

Oxygen in the air and oil in melon seeds are oxidized at high temperature, and the peroxide value increases. Fatty acids can form hydroperoxides during oxidation, which is an irreversible reaction. They are very unstable and will be further decomposed during storage. Its decomposition products have a very nasty smell, and the rancidity of oil can also destroy the nutrients in food, and even cause some poisoning symptoms, affecting product value and shelf life

Images