Foodstuff butter atomization technique and multifunctional butter atomization still

Abstract

The invention discloses a food atomised butter new technology and a new food mechanical multifunctional heat rotary pot.It changes the traditional operational method which is left by the thousands of years of history and fry food in the liquid oil in big lard pot into atomised butter food method, the food is under comprehensive roles of hot temperature, oil mist, micro-pressure, jet and rotary rolling in sealed container, the fry seems like steamed or roasted so makes the puff-pastry achieve the purpose of loose foam and delicious, especially crisp; it applies to sugar, meat, grain, vegetables and nuts roots;The food atomised butter new technology is proceeded in multifunctional heat rotary pot, round roll block is butter atomized in multifunctional heat rotary pot, it control the oleaginousness, glaze degree and so on of butter food effectively, the fried butter is heated one time and used only one time, it removes the oil pollution leaded by fried butter mixed many times, heated many times in high temperatures and oxidation decomposition thoroughly, and overcomes that the nutrient content of fried foods itself is damaged and lost.

Description

[0001] This application is a divisional application of 200510060106.1, the original filing date is March 23, 2005, and the title of the invention is: Fragrant rice roll food and its derivative product, the production method of fragrant rice roll food and its derivative product. technical field [0002] The invention relates to a new technology of food atomized ghee and a multifunctional atomized ghee kettle; the new technology of food atomized ghee is a new technology of frying crispy food with atomized oil, that is, oil mist, which belongs to the field of food frying ;Multi-functional atomizing ghee kettle is a new combined food machine. It has three functions of atomizing ghee, automatic wrapping and rolling baking, which involves three aspects of food frying, sugar-coating and baking. field. Background technique [0003] Historically, fried crispy food has been naturally boiled in high-temperature liquid oil in an open large oil pan, which is called deep-fried crispy and ...

AI Technical Summary

Problems solved by technology

[0003] Historically, fried crispy food has been naturally boiled in high-temperature liquid oil in an open large oil pan, called crispy and fried. Add new oil to the pot to meet the oil demand for fried food, so the oil is mixed multiple times and heated at high temperature repeatedly, and the oil is oxidized and decomposed during repeated high-temperature heating, which will have an impact on the nutrients contained in the food itself. From the perspective of operating technology, there are defects of oil pollution sources; secondly, because the pastry food is naturally boiled in high-temperature liquid oil, the oil content of the food after the ghee cannot be controlled, so the ghee food is called a high-fat food

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