A method for preventing scorching of a frying pan and recycling and processing of frying oil

Abstract

The present application relates to the technical field of food processing, and particularly relates to a scorching-preventing frying pan and a regeneration and recycling treatment method of frying oil; the frying pan comprises a pan body, a residue collecting pipe and a gas jet head, the pan body is provided with a through hole at the bottom, and the residue collecting pipe is communicated with the through hole; the gas jet head is coaxially arranged with the residue collecting pipe in a ring structure, the jet holes in the gas jet head are inclined upward to spray the flame toward the outer sidewall of the pan body, so that a low-temperature zone is formed at the bottom of the pan body to inhibit the scorching of residues; optionally, the regeneration and recycling device is further included, a closed loop circulation circuit is formed by a valve assembly, a filter, a temporary storage tank, a vacuum pump, an oil pump and a filler column filled with adsorption filler, and residue filtration, vacuum devolatilization and cyclic adsorption purification can be sequentially completed; the present application solves the problems that the scorching of residues is intensified due to local high temperature during heating and that the existing filtration technology cannot effectively remove the polar components in the oil, and can significantly prolong the service life of frying oil and improve food safety.

Description

Technical Field

[0001] This invention relates to the field of food processing equipment technology, and in particular to an anti-scorching frying pan and a method for the regeneration and recycling of frying oil. Background Technology

[0002] Frying pans are widely used in fast food and catering processing, primarily for cooking foods such as French fries, fried chicken, and fish. During high-temperature frying, the oil is exposed to a prolonged high-temperature environment, undergoing a series of complex physicochemical reactions that generate volatile and non-volatile degradation products. These non-volatile products can leach into food along with the oil, potentially posing toxicological risks and affecting the nutritional value and sensory quality of the food. The industry commonly uses the content of polar polyphenols (TPCs) in oils as a core indicator to assess their degree of degradation; many countries mandate the disposal of oils with TPC levels exceeding 25%-27%.

[0003] During frying, food particles inevitably fall, and the accumulation of residue in the high-temperature oil accelerates the oxidation and decomposition of the oil, promoting the formation of acidic substances and polymers, causing the oil to darken, thicken, and develop an unpleasant odor. When residue adheres to or accumulates on the heating elements, it can also cause scorching, posing further food safety hazards. While existing equipment includes solutions for removing residue through filtration structures, automatic filtration, or multi-stage filtration, in practical use, the efficiency of the filtration system may be limited. Fine particles can easily clog the filter screen or heating element, affecting equipment performance and safety. Furthermore, these solutions mostly focus on the physical removal of residue, and are difficult to effectively remove volatile / non-volatile degradation products and polar components already formed in the oil, thus having limited effect on extending the service life of frying oil.

[0004] In addition, in terms of heating methods, most existing fryers use electric heating, but in outdoor stalls and other scenarios, the availability of electricity may be limited, making gas heating more suitable. However, common gas heating structures often cause the flame to act directly on the bottom of the pan, creating localized high temperatures. Food residues deposited near the bottom of the pan are easily heated repeatedly at high temperatures, which exacerbates charring, leading to accelerated oil deterioration, increased maintenance costs, and increased food safety risks. Summary of the Invention

[0005] In this section, as well as in the abstract and title of this application, some simplifications or omissions may be made to avoid obscuring the purpose of this section, the abstract, and the title of this application, and such simplifications or omissions shall not be used to limit the scope of the invention.

[0006] To address the shortcomings of existing technologies, one objective of this invention is to provide an anti-scorching frying pan.

[0007] To achieve the above objectives, the present invention adopts the following technical solution: an anti-scorching fryer, including a gas nozzle, which is an annular hollow structure, wherein an annular cavity is formed in the middle of the annular hollow structure, and a plurality of spray holes are opened on the inner side of the annular cavity; wherein the spray holes are evenly distributed along the circumference of the annular cavity, and the spray direction of the spray holes points to the central axis of the annular cavity.

[0008] This invention, through the interaction between the annular gas nozzle and the uniformly distributed nozzles on its inner sidewall, allows the flame to uniformly heat the outer wall of the pot in a ring-shaped, upward-sloping manner. This solves the problem of traditional gas heating methods where the flame directly acts on the bottom of the pot, resulting in localized high temperatures and severe charring of food residue. It also creates a relatively low-temperature zone in the central area of ​​the bottom of the pot, which helps to inhibit the secondary cracking and polymerization of residue at high temperatures, thus slowing down the deterioration of oil from the source.

[0009] As a preferred embodiment of the anti-scorching fryer of the present invention, it further includes: a pot body, wherein a through hole is provided in the bottom region of the pot body; a residue collection pipe, which communicates with the through hole and extends downward in a vertical direction; a gas nozzle is disposed on the outer periphery of the pot body, and the spray direction of its nozzle is towards the outer wall of the pot body; wherein, when the gas nozzle is in heating mode, a low-temperature zone is formed at the bottom of the pot body and in the area where the residue collection pipe is located, and the temperature of the low-temperature zone is lower than that of the heating zone formed along the outer wall of the pot body.

[0010] As a preferred embodiment of the anti-scorching fryer of the present invention, the axis of the spray holes is arranged at an angle to the horizontal plane, and the opening position of all spray holes is higher than the bottom outer area of ​​the pot body.

[0011] As a preferred embodiment of the anti-scorching fryer of the present invention, the inner diameter of the annular cavity is larger than the outer diameter of the pot body, and an annular gap is formed between the two.

[0012] In a preferred embodiment of the anti-scorching fryer of the present invention, the residue collection pipe and the through hole are coaxially connected.

[0013] As a preferred embodiment of the anti-scorching fryer of the present invention, the pot body is an integrally stamped or integrally formed stainless steel structure, and its internal cavity is a circular arc surface or a shallow basin shape.

[0014] As a preferred embodiment of the anti-coking fryer of the present invention, it further includes a regeneration and circulation device, comprising: a first filter connected to a residue collection pipe via a valve assembly; a temporary storage tank connected to the first filter; a vacuum pump connected to the temporary storage tank; an oil pump whose inlet is connected to the temporary storage tank; a packing column connected to the outlet of the oil pump, the packing column being filled with adsorption packing; and a second filter disposed downstream of the packing column and connected to the temporary storage tank; wherein the temporary storage tank, the oil pump, the packing column, and the second filter constitute a closed-loop circulation circuit.

[0015] As a preferred embodiment of the anti-coking frying pan of the present invention, the valve assembly includes a first valve, a second valve, a third valve, a fourth valve, and a fifth valve; wherein the first valve is disposed on the pipeline between the residue collection pipe and the first filter; the second, third, and fourth valves are respectively disposed on the pipeline sections from the temporary storage tank to the oil pump, from the oil pump to the packing column, and from the packing column to the second filter / return pipeline; and the fifth valve is disposed on the return pipeline between the temporary storage tank and the pan body.

[0016] As a preferred embodiment of the anti-scorching fryer of the present invention, wherein the packing column is filled with BRITESORB™ C935 packing.

[0017] As a preferred embodiment of the anti-scorching fryer of the present invention, it further includes a support assembly, which includes a first support member and a second support member; wherein the first support member is disposed on the outer periphery of the gas nozzle; and the second support member is disposed below the first support member.

[0018] The beneficial effects of the anti-scorching frying pan of the present invention are as follows: By setting up a pot body with a bottom through hole and a residue collection pipe, and an annular gas nozzle arranged around the outer periphery of the pot body, as well as an optional regeneration and circulation device, the present invention can automatically collect and isolate food residue during frying. At the same time, through closed-loop circulation, the oil is deeply adsorbed and purified, which solves the problems of incomplete residue removal and inability to effectively remove harmful substances such as polar components from the oil in existing equipment. This significantly extends the service life of frying oil, improves food safety, and facilitates efficient and low-maintenance frying operations in outdoor catering scenarios with no electricity or unstable power.

[0019] To address the shortcomings of existing technologies, another objective of this invention is to provide a method for the regeneration and recycling of frying oil.

[0020] To achieve the above objectives, the present invention adopts the following technical solution: a method for regenerating and recycling frying oil, using the aforementioned anti-scorching frying pan, the method comprising: Turn on the gas nozzle to heat the frying oil in the pot to the preset temperature. During the frying process, food residue falls into the residue collection pipe through the through hole at the bottom of the pot. Open the first valve, close the second to fifth valves, start the vacuum pump to evacuate the temporary storage tank, so that the frying oil in the pot enters the temporary storage tank after being filtered by the first filter under negative pressure, thus completing the residue filtration. Close the vacuum pump and the first valve, open the second to fourth valves in sequence, start the oil pump, and let the frying oil in the temporary storage tank flow through the packing column and the second filter for fine filtration and then flow back into the temporary storage tank for circulation adsorption treatment. After the cyclic adsorption treatment is completed, close the second to fourth valves and the oil pump, open the fifth valve, and return the treated frying oil in the temporary storage tank to the pot body to complete the frying oil regeneration.

[0021] As a preferred embodiment of the regeneration and recycling treatment method for frying oil described in this invention, the frying oil is processed at a temperature of 120℃~160℃, preferably 130℃~150℃, during the recycling and adsorption process.

[0022] As a preferred embodiment of the regeneration and recycling method for frying oil described in this invention, the single cycle time of the cyclic adsorption treatment is 3-10 min.

[0023] As a preferred embodiment of the regeneration and recycling method for frying oil described in this invention, the treated frying oil has an acid value of 0.047KOH / g to 0.57KOH / g, a peroxide value of 1.634mmol / 100g to 5.79mmol / 100g, a polar component TPC of 8.5% to 19%, a color value R of 4.1 to 8.4, and a color value B of 0.1 to 0.2.

[0024] The beneficial effects of the regeneration and recycling method for frying oil of the present invention are as follows: The present invention, through the cooperation of valve components, vacuum pump, oil pump and packing column filled with adsorption packing in the closed loop, can sequentially complete key steps such as residue filtration, vacuum removal of volatile substances and cyclic adsorption removal of polar components without replacing the oil. It solves the problem that traditional physical filtration alone cannot restore oil quality and leads to premature oil disposal. The treated frying oil has significantly improved key indicators such as acid value, peroxide value, polar components (TPC) and color value, reaching or approaching the standards of new oil. This allows catering users to significantly reduce oil costs and ensure product quality. Attached Figure Description

[0025] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the following description of the embodiments will be briefly introduced. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0026] Figure 1 This is a schematic diagram of the overall structure of the gas nozzle in this invention.

[0027] Figure 2 This is a schematic diagram of the installation structure of the pot body, gas nozzle, and residue collection pipe in this invention.

[0028] Figure 3 for Figure 2 A schematic diagram of the overall structure under heating conditions.

[0029] Figure 4 for Figure 2 Top view.

[0030] Figure 5 This is a schematic diagram of the overall structure of the anti-scorching frying pan in this invention.

[0031] Figure 6 This is a cross-sectional view of the packing column in this invention. Detailed Implementation

[0032] To make the objectives, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings.

[0033] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0034] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The phrase "in one embodiment" appearing in different places in this specification does not necessarily refer to the same embodiment, nor is it a single or selective embodiment that is mutually exclusive with other embodiments.

[0035] Example 1

[0036] Reference Figures 1 to 4This is the first embodiment of the present invention, which provides an anti-charring frying pan that can achieve uniform annular heating of the outer wall of the pan body 200 and form a low-temperature zone A at the bottom of the pan body 200, automatically collect and isolate food residue, inhibit residue charring from the source, and slow down oil deterioration. It includes: a pan body 200, a residue collection pipe 300, and an annular heating device (the main body being a gas nozzle 100). The pan body 200 forms the main frying support; the residue collection pipe 300 is connected to the bottom region D of the pan body 200, allowing food residue to fall naturally into it during frying and isolate it from the high-temperature heating zone B; the annular heating device ensures that the flame uniformly heats the outer wall of the pan body 200 in an annular, upward-sloping manner, thereby forming a low-temperature zone A at the bottom center of the pan body 200 and the area where the residue collection pipe 300 is located, reducing the probability of secondary cracking and charring of the residue.

[0037] Specifically, the pot body 200 has a through hole 201 at its bottom region D, preferably located at the lowest point of the pot body 200. The pot body 200 is a one-piece stamped or integrally formed stainless steel structure, with an internal cavity that is circular or shallow basin-shaped, and the bottom of the pot body 200 is a shallow conical or shallow arc-shaped structure that slopes towards the through hole 201. By setting the above structure, the small residues during the frying process are more easily collected at the through hole 201 and fall into the residue collection pipe 300 under the guidance of gravity and the inclined bottom, reducing the residence time of residues in the oil and reducing the factors that cause the oil to darken and thicken.

[0038] Furthermore, the residue collection pipe 300 is connected to the through hole 201 and extends downward in a vertical direction; the residue collection pipe 300 and the through hole 201 are coaxially welded or flange-sealed. By using coaxial setting and sealing connection, the flow channel at the through hole 201 is ensured to be smooth and the risk of leakage is reduced. At the same time, the residue collection pipe 300 can temporarily store and isolate the fallen oil residue, preventing it from being repeatedly fried in oil.

[0039] The gas nozzle 100 has an annular hollow structure, with an annular cavity 101 formed in the center. Several nozzle holes 102 are provided on the inner side of the annular cavity. The nozzle holes 102 are evenly distributed circumferentially along the annular cavity 101, and the spray direction of the nozzle holes 102 points towards the central axis of the annular cavity 101 and towards the outer wall of the pot body 200. By combining the annular cavity 101 with the evenly distributed nozzle holes 102, an annular heating zone B is formed along the outer wall of the pot body 200, preventing the flame from directly contacting the bottom of the pot and causing localized high temperatures.

[0040] Preferably, the axes of the nozzles 102 are arranged at an angle to the horizontal plane, and all nozzles 102 are positioned above the bottom outer region D of the pot body 200; and the inner diameter of the annular cavity 101 is larger than the outer diameter of the pot body 200, forming an annular gap C between them. This arrangement allows the flame to tilt upwards and maintain a suitable annular gap C distribution with the outer wall of the pot body 200, further enhancing uniform heating of the outer wall, while simultaneously maintaining a relatively low temperature zone A at the bottom of the pot body 200 and in the area where the residue collection pipe 300 is located.

[0041] Working principle: After the gas nozzle is activated, the gas nozzle 100 sprays gas through the nozzle 102 to form a ring-shaped, upward-sloping flame. The heating is mainly concentrated in the heating zone B formed on the outer wall of the pot body 200. The central area at the bottom of the pot body 200 and the vicinity of the residue collection pipe 300 form a low-temperature zone A because they are far from the direct flame. During frying, food residue falls into the residue collection pipe 300 through the through hole 201 and is isolated in the low-temperature zone A, thereby reducing the charring and degradation polymerization caused by repeated high-temperature heating of the residue, and thus slowing down the deterioration of the frying oil.

[0042] In summary, by using the pot body 200, the residue collection pipe 300, and the annular heating device in combination, uniform heating of the outer wall can be achieved under gas heating conditions, and a low-temperature zone A can be formed at the bottom. This solves the problems of local high temperature, easy coking of residue, and accelerated oil deterioration caused by direct heating of the pot bottom by traditional gas flame.

[0043] Example 2

[0044] Reference Figure 5 and Figure 6 This is the second embodiment of the present invention. Unlike embodiment 1, this embodiment further integrates a regeneration and recycling device on the basis of the above structure. This solves the problem that existing equipment cannot effectively extend the service life of frying oil by relying solely on physical slag removal, which is unable to deeply remove harmful substances such as polar components and free fatty acids from the oil.

[0045] Specifically, the anti-coking frying pan also includes a regeneration and circulation device 400, which includes a first filter 401, a temporary storage tank 402, a vacuum pump 403, an oil pump 404, a packing column 405, and a second filter 406. The first filter 401 is connected to the residue collection pipe 300 via a valve assembly V. The temporary storage tank 402 is connected to the first filter 401. The vacuum pump 403 is connected to the temporary storage tank 402 and is used to evacuate the temporary storage tank 402. The inlet of the oil pump 404 is connected to the temporary storage tank 402. The packing column 405 is connected to the outlet of the oil pump 404. The second filter 406 is located downstream of the packing column 405 and is connected to the temporary storage tank 402. The temporary storage tank 402, the oil pump 404, the packing column 405, and the second filter 406 form a closed-loop circulation circuit, allowing the frying oil filtered by the first filter 401 to circulate within the closed-loop circuit and, after being adsorbed by the packing column 405, to flow back into the temporary storage tank 402. By setting up the above closed-loop circulation circuit, the frying oil is first circulated and purified without directly returning to the pot body 200, thus improving the oil quality recovery effect.

[0046] Furthermore, the valve assembly V includes a first valve V1, a second valve V2, a third valve V3, a fourth valve V4, and a fifth valve V5; wherein the first valve V1 is installed on the pipeline between the residue collection pipe 300 and the first filter 401; the second valve V2, the third valve V3, and the fourth valve V4 are respectively installed on the pipeline sections from the outlet of the temporary storage tank 402 to the inlet of the oil pump 404, from the outlet of the oil pump 404 to the inlet of the packing column 405, and from the outlet of the packing column 405 to the return pipeline of the second filter 406; the fifth valve V5 is installed on the return pipeline between the temporary storage tank 402 and the boiler body 200. By setting the above valve combination, the staged switching of "residue filtration into the tank - closed-loop circulation adsorption - return to the boiler body 200" can be realized, avoiding process oil mixing and backflow.

[0047] The packed column 405 is filled with adsorbent packing material for improving the quality of frying oil. Preferably, the packed column 405 is filled with BRITESORB™ C935 packing material. Those skilled in the art know that activated carbon, kaolin, diatomaceous earth, etc., are commonly used as adsorbents in the field of frying oil refining. However, compared with these commonly used adsorbent packing materials in the prior art, the BRITESORB™ C935 packing material selected in this invention has substantial improvements in adsorption selectivity and efficiency, enhances physical stability and operability, and ensures food safety and compliance, thus combining economic benefits and environmental friendliness.

[0048] Specifically, conventional adsorption packing materials (such as ordinary activated carbon) have a wide pore size distribution, resulting in low selectivity for harmful components such as free fatty acids, polar polymers, and coloring substances, and they are easily saturated. In contrast, BRITESORB™ C935 packing material has a specially designed pore structure and surface chemical properties, exhibiting specific high affinity and high adsorption capacity for polar compounds, polymers (TPC), and pigment molecules generated in frying oil. This means that, under the same packing volume and treatment conditions, it can more thoroughly remove impurities affecting the safety and stability of oil products, while maximizing the retention of the original flavor substances and beneficial components in the oil, avoiding the "over-adsorption" problem that may occur with traditional adsorbents. Furthermore, in a continuous hot oil circulation environment, traditional packing materials may be prone to pulverization, agglomeration, and increased bed pressure drop. The BRITESORB™ C935 packing material used in this invention has excellent mechanical strength, maintaining its complete physical morphology and stable bed structure during long-term operation, ensuring process continuity and stability, and reducing system maintenance requirements. In addition, BRITESORB™ C935… The packing material is made of food-grade refined material, and its production and application comply with strict food safety regulations (such as FDA and EU regulations on food contact materials). This fundamentally eliminates the risk of heavy metals or other impurities being introduced by inferior adsorbents, providing a reliable guarantee for the safety of fried foods. Furthermore, due to its higher adsorption efficiency and service life, it can significantly reduce the replacement frequency and unit treatment cost of the packing material while achieving the same or even better oil purification indicators, thereby reducing waste oil emissions and demonstrating good economic benefits and environmental friendliness.

[0049] Furthermore, the filling column includes a shell, a PTFE gasket 405e, a stainless steel mesh cover 405f, a stainless steel mesh 405c, and a filler 405d. The shell is a split type, including an upper shell 405a and a lower shell 405b. The inner wall and bottom of the lower shell 405b are lined with stainless steel mesh 405c, forming a chamber to accommodate the filler 405d. The top of the filler 405d is covered with a stainless steel mesh cover 405f, and a PTFE gasket 405e is provided at the connection between the mesh cover and the shell to achieve a compression seal. The above structure can effectively fix the filler 405d and prevent its leakage or short circuit.

[0050] Preferably, the device also includes a support assembly, comprising a first support member 501 and a second support member 502. The first support member 501 is disposed on the outer periphery of the gas nozzle 100 (or the annular heating device) for support and fixation. The second support member 502 is disposed below the first support member 501 for placing the regeneration and circulation device. By providing the support assembly, the annular heating device is positioned stably, while also providing integrated placement space for the regeneration and circulation device, facilitating its use and maintenance in outdoor catering settings.

[0051] It should be noted that the support components only need to ensure that the annular heating device and the pot body 200 are in a preset installation position (which can achieve the effect of uniform heating along the outer wall of the pot body 200 and forming a low-temperature zone A in the center of the pot bottom) and can accommodate the regeneration and circulation device. For example, the first support 501 can be a gas support, and the second support 502 can be a processing cabinet.

[0052] The rest of the structure is the same as in Example 1.

[0053] Working principle: During frying, the gas nozzle 100 heats the outer wall of the pot body 200 to form a heating zone B, and a low-temperature zone A is formed at the bottom of the pot body 200 and near the residue collection pipe 300. The residue falls into the residue collection pipe 300 and is isolated. When regeneration is required, the valve assembly switches so that the frying oil in the pot body 200 first enters the temporary storage tank 402 through the first filter 401 to complete the residue filtration. Then, the oil pump 404 pushes it to circulate in a closed loop of temporary storage tank 402 - oil pump 404 - packing column 405 - second filter 406 - temporary storage tank 402. After being adsorbed and purified by the packing column 405, it is returned to the pot body 200.

[0054] In summary, by using the pot body 200, residue collection pipe 300, gas nozzle 100 and regeneration circulation device 400 in combination, residue isolation and deep adsorption purification can be achieved simultaneously, solving the problems of incomplete residue removal and difficulty in reducing polar components in existing solutions.

[0055] Example 3

[0056] This embodiment provides a method for the regeneration and recycling of frying oil, solving the problem that traditional methods that only filter residue cannot restore oil quality and lead to premature oil disposal. The method uses the anti-scorching frying pan described in Embodiment 2, and the method is as follows: Step 1: Activate the gas nozzle 100 to heat the frying oil in the pot 200 to the preset temperature. During frying, food residue falls through the through-hole 201 at the bottom of the pot 200 into the residue collection pipe 300, achieving online collection and isolation of residue. The gas nozzle 100 forms an outer wall heating zone B and a bottom low-temperature zone A, reducing the risk of charring caused by residue remaining in the high-temperature zone.

[0057] Step 2: Open the first valve V1, close the second valve V2 to the fifth valve V5, and start the vacuum pump 403 to evacuate the temporary storage tank 402. Under negative pressure, the frying oil in the pot 200 is filtered by the first filter 401 and then enters the temporary storage tank 402 to complete the residue filtration. At the same time, the negative pressure transfer process can promote the removal of some volatile substances and reduce the accumulation of oil odor and volatile degradation products.

[0058] Step 3: Close vacuum pump 403 and first valve V1, then open second valve V2 through fourth valve V4 in sequence, and start oil pump 404. This allows the frying oil in temporary storage tank 402 to flow sequentially through packing column 405 and second filter 406 for fine filtration before returning to temporary storage tank 402 for cyclic adsorption treatment. During this cyclic adsorption treatment, the processing temperature of the frying oil is 120℃~160℃, preferably 130℃~150℃; the single cycle time is 3-10 minutes. By cyclic adsorption within the above temperature window, both oil fluidity and adsorption mass transfer efficiency are ensured, while further deterioration at excessively high temperatures is avoided.

[0059] Step 4: After the cyclic adsorption treatment is completed, close the second valve V2 to the fourth valve V4 and the oil pump 404, open the fifth valve V5, and return the treated frying oil in the temporary storage tank 402 to the pot body 200 to complete the frying oil regeneration and realize the "regeneration-reuse" cycle.

[0060] The quality changes of oil under constant processing time (5 min) at different processing temperatures (120℃~160℃) in this application were first measured by taking the same batch of edible oil that had been continuously fried for 12 hours, 24 hours or 36 hours as raw oil and placing it in a temperature-controlled heating container.

[0061] The raw oil was heated to 120℃, 130℃, 140℃, 150℃, and 160℃ respectively, and held at each target temperature for 5 minutes for heat treatment. After cooling to room temperature, the changes in its quality indicators were detected, and the results are shown in Table 1. Table 1

[0062] As shown in Table 1, under the same treatment time of 5 min, increasing the treatment temperature led to a decrease in both the peroxide value and TPC of the oil. Specifically, when treated at 150℃ for 5 min, the peroxide values ​​of all three types of oil samples decreased significantly (e.g., oil fried for 12 h decreased from 6.43 to 1.81, oil fried for 24 h decreased from 10.35 to 3.37, and oil fried for 36 h decreased from 11.61 to 4.66), while the TPC also decreased to a lower level. Among the color parameters, Y remained basically unchanged, while the R value generally decreased with increasing treatment temperature, indicating that the oil color was improved or tended to stabilize.

[0063] The quality changes of oil under constant processing temperature (150℃) and different processing times (3min to 10min) in this application are first obtained by taking the same batch of edible oil that has been continuously fried for 12 hours, 24 hours or 36 hours as raw oil and placing it in a temperature-controlled heating container.

[0064] The raw oils were heated to 150℃ and heat-treated for 3 min, 5 min, 7 min, and 10 min respectively. After cooling to room temperature, the changes in their quality indicators were detected, and the results are shown in Table 2. Table 2

[0065] As shown in Table 2, at 150℃, as the treatment time increased from 3 min to 10 min, the peroxide value of the three types of oil samples further decreased, and the total peroxide value (TPC) also decreased or remained at a low level overall. Simultaneously, the R value decreased overall, indicating that the color parameters of the oil were improved or tended to stabilize. This demonstrates that short-time treatment at 150℃ for 3 to 10 min can effectively reduce the oxidation-related indicators of frying oil and is applicable to oil samples with different frying times. Furthermore, considering energy consumption, treatment efficiency, and acid value control, treatment at 150℃ for 5 minutes is the optimal process condition, effectively reducing oxidation indicators without excessively promoting hydrolysis.

[0066] in conclusion: This invention, by controlling the heat treatment temperature and time, can significantly reduce the peroxide value and polar component content of fried cooking oils, thereby improving their chemical stability and extending their safe usage window. The preferred implementation conditions are treatment at 150°C for 5 minutes. This method is simple, easy to implement in food processing, and applicable to the quality maintenance and regeneration of various frying oils.

[0067] Working principle: This regeneration and recycling process uses a combination of "first filter 401 for residue filtration + temporary storage tank 402 for negative pressure transfer (with vacuum pump 403) + closed-loop circulation circuit for adsorption via packing column 405 + second filter 406 for fine filtration + fifth valve V5 for return transport" to achieve the phased removal of residues, some volatile substances and polar components and other deteriorated products without the need to replace the oil. This improves the acid value, peroxide value, TPC and color value of the frying oil, thereby extending the service life of the frying oil and stabilizing the quality of the finished product.

[0068] In summary, by using valve assembly V, vacuum pump 403, oil pump 404 and packing column 405 in a closed-loop circulation circuit, the steps of residue filtration, transfer under negative pressure and removal of volatile substances, and cyclic adsorption to remove polar components can be completed in sequence. This solves the problem that traditional physical filtration alone is insufficient to restore oil quality and leads to premature waste of oil.

[0069] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A frying pan with anti-scorching properties, characterized in that: include, The gas nozzle (100) has an annular hollow structure, and an annular cavity (101) is formed in the middle of the annular hollow structure. A plurality of nozzle holes (102) are opened on the inner sidewall of the annular cavity (101). The nozzles (102) are evenly distributed along the circumference of the annular cavity (101), and the spray direction of each nozzle (102) points to the central axis of the annular cavity (101).

2. The anti-scorching frying pan as described in claim 1, characterized in that: It also includes, The pot body (200) has a through hole (201) in the bottom region (D). The residue collection pipe (300) is connected to the through hole (201) and extends downward in the vertical direction; The gas nozzle (100) is disposed on the outer periphery of the pot body (200), and the spray direction of its nozzle (102) is toward the outer wall of the pot body (200); When the gas nozzle (100) is in heating mode, a low-temperature zone (A) is formed in the bottom area (D) of the pot body (200) and the area where the residue collection pipe (300) is located. The temperature of the low-temperature zone (A) is lower than that of the heating zone (B) formed along the outer wall of the pot body (200).

3. The anti-scorching frying pan as described in claim 2, characterized in that: The axes of the nozzles (102) are arranged at an angle to the horizontal plane, and all nozzles (102) are located above the bottom area (D) of the pot body (200).

4. The anti-scorching frying pan as described in claim 2 or 3, characterized in that: The inner diameter of the annular cavity (101) is larger than the outer diameter of the pot body (200), and an annular gap (C) is formed between the two.

5. The anti-scorching frying pan as described in claim 4, characterized in that: It also includes a regeneration and recycling device (400), which comprises: The first filter (401) is connected to the residue collection pipe (300) via a valve assembly (V); The temporary storage tank (402) is connected to the first filter (401); A vacuum pump (403) is connected to the temporary storage tank (402); An oil pump (404) has its inlet connected to the temporary storage tank (402); A packing column (405) is connected to the outlet of the oil pump (404), and the packing column (405) is filled with adsorption packing. The second filter (406) is located downstream of the packing column (405) and communicates with the temporary storage tank (402); The temporary storage tank (402), the oil pump (404), the packing column (405), and the second filter (406) constitute a closed-loop circulation circuit.

6. The anti-scorching frying pan as described in claim 5, characterized in that: The valve assembly (V) includes a first valve (V1), a second valve (V2), a third valve (V3), a fourth valve (V4), and a fifth valve (V5). The first valve (V1) is installed on the pipeline between the residue collection pipe (300) and the first filter (401); the second valve (V2), the third valve (V3), and the fourth valve (V4) are respectively installed on the pipeline sections from the temporary storage tank (402) to the oil pump (404), from the oil pump (404) to the packing column (405), and from the packing column (405) to the second filter (406) / return pipeline; the fifth valve (V5) is installed on the return pipeline between the temporary storage tank (402) and the pot body (200).

7. The anti-scorching frying pan as described in claims 1 to 3, 5 or 6, characterized in that: It also includes a support assembly (500), which includes a first support member (501) and a second support member (502); The first support member (501) is disposed on the outer periphery of the gas nozzle (100); the second support member (502) is disposed below the first support member (501).

8. A method for regenerating and recycling frying oil, characterized in that, The method of processing the anti-scorching fryer as described in claim 7 includes: Turn on the gas nozzle (100) to heat the frying oil in the pot (200) to the preset temperature. During the frying process, food residue falls into the residue collection pipe (300) through the through hole (201) at the bottom of the pot (200). Open the first valve (V1), close the second valve (V2) to the fifth valve (V5), start the vacuum pump (403) to evacuate the temporary storage tank (402), so that the frying oil in the pot body (200) enters the temporary storage tank (402) after being filtered by the first filter (401) under negative pressure, thus completing the residue filtration; Turn off the vacuum pump (403) and the first valve (V1), open the second valve (V2) to the fourth valve (V4) in sequence, start the oil pump (404), so that the frying oil in the temporary storage tank (402) flows through the packing column (405) and the second filter (406) for fine filtration and then flows back to the temporary storage tank (402) for circulation adsorption treatment; After the cyclic adsorption treatment is completed, the second valve (V2) to the fourth valve (V4) and the oil pump (404) are closed, and the fifth valve (V5) is opened to return the treated frying oil in the temporary storage tank (402) to the pot body (200) to complete the frying oil regeneration.

9. The method for regenerating and recycling frying oil as described in claim 8, characterized in that: The frying oil is processed at a temperature of 120℃~160℃ during the circulating adsorption process; the single cycle time of the circulating adsorption process is 3-10 minutes.

10. The method for regenerating and recycling frying oil as described in claim 8 or 9, characterized in that: The treated frying oil has an acid value of 0.047 mg KOH / g to 0.57 mg KOH / g, a peroxide value of 1.634 mmol / 100g to 5.79 mmol / 100g, a polar component TPC of 8.5% to 19%, a color value R of 4.1 to 8.4, and a color value B of 0.1 to 0.2.

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