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Frying cooking method

A technology of oil layer and oil surface, which is applied in the field of frying and cooking, can solve the problems of environmental protection and disposal cost, oil deterioration, and affecting the flavor of fried food, etc., and achieve the effect of good appearance and quality, and uniform oil temperature

Inactive Publication Date: 2005-03-02
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the temperature inside the main ingredient does not rise enough, there will be problems not only in taste but also in hygiene
[0004] In order to increase the temperature of the main ingredients in a short time, when frying and cooking is carried out in the state of raising the oil temperature (for example, about 200°C), only the surface of the main ingredients will be overheated, causing "coking" and other appearance and taste problems.
In addition, when the oil temperature is increased, the deterioration of the oil will be accelerated, which will affect the flavor of fried food, increase the oily smoke and odor, deteriorate the working environment, and increase the amount of waste oil, which is not good for environmental protection and disposal costs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Using the following test conditions, the center temperature of the cooked meatloaf was compared between a test fryer capable of carrying out the frying method of the present invention and a conventional fryer.

[0054] Test conditions:

[0055] frying utensils

[0056] Experimental Fryer

[0057] Oil tank shape: horizontal 10cm, vertical 18cm, height 21cm

[0058] Oil volume: 2.0 liters

[0059] Configuration of the main ingredients: make the large side of the meatloaf vertical to the oil surface, and fix it in a state completely submerged in the oil.

[0060] Conventional machine (commercially available 5L electric fryer, ェィシン electric EF-5 type)

[0061] Oil tank shape: width 25cm, weight 27cm, height 13cm

[0062] Oil volume: 5.0 liters

[0063] The configuration of the main ingredients: make the large surface of the meatloaf parallel to the oil surface, not fixed (the previous frying method).

[0064] Oil temperature: the temperature is 180°C when the main in...

Embodiment 2

[0074] Using the following conditions, when using a test fryer that can implement the frying method of the present invention, and when using a conventional fryer, compare the state of the oil during frying and cooking (the ratio of air bubbles, flow rate) and after frying and cooking The state of the meatloaf (appearance, core temperature).

[0075] Test conditions:

[0076] frying utensils

[0077] The invention machine

[0078] Oil tank shape: horizontal 9cm, vertical 16cm, height 17cm

[0079] Flow: 1500mL

[0080] Heater: The heater is hidden in the left and right side walls of the oil tank, not exposed to the oil tank.

[0081] Configuration of the main ingredients: make the big side of the patty vertical to the oil side, and completely submerged in the oil to fix it.

[0082] (ェィシン Electric EF / 3L type)

[0083] Past machine:

[0084] Oil tank shape: horizontal 24cm, vertical 23cm, height 11cm

[0085] Oil volume: 3000mL

[0086] Heater: The heater is arranged in...

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Abstract

A frying ingredient is fried under the state that bubbles are contained in at least a region of the frying oil layer during the fry cooking stage.

Description

technical field [0001] The present invention relates to a frying cooking method. Background technique [0002] The fried cooking method is a method in which the main ingredients are heated in high-temperature (usually 160-180°C) oil as they are or in a state of wrapping the main ingredients with a "wrapping" composed of bread flour, flour, etc. [0003] In the past, for frozen food materials, food materials with large thickness, and food materials with thick "wrapping" (meat pies, pork chops and other breaded and fried foods), the internal temperature of the main ingredients is not easy to rise in a short time, so it needs to be extended. Fry time. Especially the core temperature of the main material is not easy to rise. If the temperature inside the main ingredient does not rise sufficiently, there will be problems not only in terms of taste but also in terms of sanitation. [0004] In order to raise the temperature of the main ingredients in a short time, when frying an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A47J37/12
CPCA23L1/0107A47J37/1295A23L5/11
Inventor 西田稔奥村彰乾利之
Owner THE NISSHIN OILLIO GRP LTD
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