31 results about "Deep frying" patented technology

The invention discloses an air frying and deep frying combined fryer and a flour-wrapped food frying method. The combined fryer comprises a fryer body, an air frying device is arranged on the upper portion of the fryer body, and a fryer is arranged on the lower portion of the fryer body; a frying basket is arranged between the air frying device and the fryer, and a frying basket lifting mechanism is arranged in the fryer body. The method comprises the following specific steps: S1, adding edible oil into a fryer and starting heating; s2, putting the flour-wrapped food in a frying basket, and lowering the frying basket into an oil layer through a frying basket lifting mechanism after the oil temperature is increased to a set temperature, so that the oil layer submerges the flour-wrapped food; s3, after the flour-wrapped food is heated and shaped in the fryer, the fryer basket lifting mechanism moves reversely to enable the fryer basket to rise to the position above the oil layer, and the air frying device is started to continue to heat the food. The combined mode of low-temperature frying and high-temperature air frying is adopted, separation of a flour wrapping layer and food can be avoided, the surface of the food can be crisped, the food can be quickly cooked, grease can be drained, the heating time of the food in the fryer is shortened, and the food is healthier.

To provide seafood frozen food for deep frying, excellent in quality keeping after oil cooking, and excellent in appearance, texture and taste.SOLUTION: There is provided seafood frozen food for deep frying including: non-heated seafood; flour for coating the seafood, and including in total, 0.1 to 7.0 mass% of organic acid and / or organic salt; and a batter coating for coating the seafood which is covered with the flour, the batter coating including bread crumb including the organic acid and / or organic salt. The bread crumb includes preferably, 0.1 to 4.0 mass% of organic salt, and further includes 0.01 to 0.5 mass% of organic acid.SELECTED DRAWING: None

1. The name of the design product: deep frying pan (IS-SJ6128). 2. The use of the design product: the design product is used for cooking food. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view 1.

To provide a production method of a bowl of rice with breaded and fried pork cutlet on top, capable of achieving a texture of breaded and fried pork cutlet similar to a texture of immediately after fried pork cutlet.SOLUTION: A production method of a bowl of rice with breaded and fried pork cutlet on top 1, comprises: a pork cutlet generation step for coating meat for fried pork cutlet with a batter coating and deep frying pork cutlet 13; an egg layer formation step for heating an egg for forming an egg layer 12; an egg layer arrangement step for arranging the egg layer 12 formed in the egg layer formation step, on rice 11 dished on tableware 2; and a breaded and fried pork cutlet arrangement step for arranging on the egg layer 12, the pork cutlet 13 deep fried in the pork cutlet generation step, where the pork cutlet 13 is not covered with the egg.SELECTED DRAWING: Figure 1

To provide rice flour for fried food having crisp feeling even when the fried food is cold stored after being fried, and capable of maintaining feeling without persistence.SOLUTION: In rice flour for fried food, a volume-based median diameter (D50) is 65-600 μm, and a value (M / D50) determined by dividing a volume-based mode diameter (M) by D50 is 1.5 or less.SELECTED DRAWING: None

The utility model discloses a full-automatic frozen embryo fried bread stick frying machine, which relates to the technical field of food processing equipment, and comprises a rack body and a control cabinet, the rack body is internally divided into a deep frying area and a shallow frying area, a vertical U-shaped heating pipe is arranged in the deep frying area, the rack body is connected with a driving motor, the driving motor is connected with a first conveying chain, and the first conveying chain is connected with a second conveying chain. The first conveying chain is rotationally connected with the rack body, a vertical pushing claw is arranged on the first conveying chain, the driving motor is connected with the second conveying chain through a transmission chain, a horizontal pushing claw is arranged on the second conveying chain, and a horizontal heating pipe is arranged in the shallow frying area. The whole process from throwing, frying, discharging and storing of the fried bread sticks is automatically operated, so that the production efficiency is greatly improved, the manual intervention is reduced, and the labor cost is reduced; the deep frying area and the shallow frying area are designed in a segmented manner, and the synergistic effect of the vertical push claw, the horizontal push claw and the horizontal overturning claw is combined, so that the fried bread sticks are uniformly heated in the frying process, and uniform color and crispy taste of the fried bread sticks are ensured.

To provide a high-frequency heating cooker capable of safely and appropriately performing deep frying.SOLUTION: A high-frequency heating cooker includes: a high-frequency heating section that enables heating with high frequency; a temperature sensor that detects a temperature within a heating chamber; an operation section that receives an operation from a user; and a control section that controls the high-frequency heating section. In the case where the operation section receives an operation for selecting second cooking for heating at an upper limit temperature lower than that of first cooking of deep frying and heating is started, when a temperature detected by the temperature sensor reaches a first temperature, the control section turns off output of the high-frequency heating section or lowers the output of the high-frequency heating section. In the case where the operation section receives an operation for selecting the first cooking and heating is started, when the temperature detected by the temperature sensor reaches a second temperature higher than the first temperature, the control section turns off output of the high-frequency heating section or lowers the output of the high-frequency heating section.SELECTED DRAWING: Figure 5

To provide a high-frequency heating cooker capable of executing deep frying by using a simple configuration.SOLUTION: A high-frequency heating cooker includes: a high-frequency heating section that heats a heated object with high frequency; a sensor that detects a state within a heating chamber; a notification section; an opening / closing detection section that detects an opening / closing state of a door capable of opening / closing an opening part of the heating chamber; an operation section that receives an operation for selecting a cooking type from a user; and a control section that controls the high-frequency heating section to heat the heated object. In the case where the operation section receives an operation for selecting deep frying and heating is started by the high-frequency heating section, when the state within the heating chamber reaches a predetermined state, the control section causes the notification section to notify a user of request for opening the door. When the opening / closing detection section detects the closed state of the door after the door becomes the opened state, the control section resumes the heating by the high-frequency heating section or prompts resumption of the heating by using the notification section.SELECTED DRAWING: Figure 5

1. The name of this design product: Cookware Set (9). 2. Purpose of this design product: used for cooking food. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: combination state diagram. 5. Kit Description: Kit 1 is a frying pan, Kit 2 is a soup pot, Kit 3 is a deep frying pan, Kit 4 is a shallow soup pot, and Kit 5 is a milk pan.

The utility model discloses a heating tube lead fixing frame of a frying electric food warmer, which comprises a supporting plate (3) and two mounting lugs (2), and the mounting lugs are respectively arranged on two sides of the rear end of the supporting plate. The included angle between the mounting lug and the rear end plate body of the supporting plate is 60-120 degrees; a mounting hole (1) is formed in each mounting lug; the mounting lugs are used for fixing the supporting plate on a rack (8) of the frying electric food warmer; the supporting plate is used for supporting a heating tube lead (9) of the frying electric food warmer; the supporting plate is provided with at least one set of ribbon penetrating holes (4) used for allowing ribbons to penetrate through. And each group of cable tie through holes comprises at least two cable tie through holes. The heating tube wire fixing frame of the frying electric food warmer is simple in structure and good in practicability, the failure rate of the frying electric food warmer is reduced, and long-term stable work of the frying electric food warmer is guaranteed.

1. The name of the design product: Cookware set (12). 2. The use of the design product: for cooking food. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: assembly state diagram. 5. Set 1 is a frying pan, set 2 is a milk pot, set 3 is a deep frying pan, set 4 is a shallow soup pot, and set 5 is a soup pot.

1. The name of the product of this design: deep frying pan. 2. Purpose of the product of this design: a pot used for cooking ingredients. 3. The design key point of this appearance design product lies in the shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The invention discloses high-fiber low-fat deep-fried and paste-wrapped crisp meat and a preparation method thereof. The preparation method comprises the main steps of raw material pretreatment, meat strip pickling, paste-wrapped slurry blending, meat strip paste wrapping, deep-frying, cooling treatment and the like. According to the invention, the compounding ratio of the high dietary fiber coarse cereal powder (buckwheat powder) to the resistant starch is regulated, the paste wrapping rate of the paste wrapping slurry, the overall hardness of the product and the oil absorption of the shell are regulated, and accurate baking soda addition amount and frying time control are combined; the high viscosity characteristic of the buckwheat flour is utilized to guarantee the paste wrapping rate of the paste, a compact gel network is formed by means of the excellent thermal stability of the resistant starch to optimize a shell microstructure, grease permeation in the frying process is reduced, and the purposes of improving the health attribute of fried wrapped food and improving the eating quality are achieved. By comprehensively applying the strategies, the formation of the low-oil-absorption and high-crispness deep-fried coating is realized, and deep-fried paste-coated food with the characteristics of high health attribute, uniform shell color and crispness is obtained.

A method of processing a root vegetable product. The method includes retort processing the root vegetable product while the root vegetable product is in a hermetically sealed container. The container is subject to a pressure during the retort processing that is up to a retort processing pressure, the retort processing pressure being between a vapor pressure within the container and 50 psi. The root vegetable product is removeable from the container for deep frying following the retort processing and suitable to make a deep fried root vegetable product.

1. The name of the design product: Cookware set (10). 2. The use of the design product: for cooking food. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: combination state reference drawing. 5. Other circumstances that need to be explained: set 1 is a frying pan, set 2 is a milk pot, set 3 is a shallow soup pot, set 4 is a deep frying pot, and set 5 is a soup pot.

The utility model relates to the technical field of fryers, in particular to a fryer with an angle adjusting structure, which comprises a fryer body, the fryer body comprises a frying tank, the lower surface of the frying tank is fixedly connected with a support block, the bottom end of the frying tank is provided with a first support frame, the first support frame is movably connected with the support block through a rotating shaft, and the angle adjusting structure is arranged on the first support frame. And a second support frame is arranged at the bottom end of the frying tank. First conical teeth are driven by a rotating rod to rotate, a screw rod can be driven by second conical teeth to rotate, then a movable rod can move on the inner side of a second supporting frame under the action of the screw rod, the right end of a frying pool can be lifted, and the effect of adjusting the angle of the frying pool can be achieved; according to the oil-frying device, the oil-frying pool is inclined, so that residues at the bottom of the oil-frying pool can be better discharged through the impurity discharging opening, and the residues can be better cleaned conveniently.

1. The name of the design product: Cookware set (8). 2. The use of the design product: for cooking food. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: assembly state diagram. 5. Other circumstances that need to be explained: Set 1 is a frying pan, Set 2 is a milk pot, Set 3 is a shallow soup pot, Set 4 is a deep frying pan, and Set 5 is a soup pot.

------12 / 08 / 2559------(OCR) Page 1 of 1 Summary of the invention. The quantity of pre-mixed batter for frying foods containing waxy potato starch has been disclosed. The recommended waxy potato starch percentage is 20 to 80% by mass of the pre-mixed potato starch. Next, there are 10 to 80% by mass of other starches besides waxy potato starch and mixed flour. The recommended ready-to-use formulation is one containing 0.1 to 3% by mass of the leavening agent for waxy potato starch. The recommended material should contain 85% amylopectin by mass or higher. The following invention will reveal the method. For deep frying, the process involves sequentially coating the food substrate with a flour mixture. Ready-to-eat and coated food substrates and frying products that are pre-coated and seasoned. ------------

The present invention aims to prevent breadcrumbs from falling off during deep frying and to achieve a crispy texture in deep-fried food immediately after deep frying. [Solution] We have discovered that by applying an aqueous solution containing soy protein and dextrin to the surface of breaded ingredients, it is possible to suppress the peeling of breadcrumbs from the surface of breaded ingredients during deep-frying, and to achieve a crispy texture of breadcrumbs in deep-fried food immediately after deep-frying. Furthermore, according to some of the inventions disclosed in this application, a good texture can be maintained even after being stored for a certain period after deep-frying.

The present invention provides a frying mix powder and a method for producing the same, which can be used to prepare fried foods with enhanced flavor. [Solution] This is a fried food mix containing processed salt, which is made by mixing salt with an amount of water in which the entire amount of salt cannot be dissolved, and one or more edible flours selected from the group consisting of wheat flour, starch, and grain flour. Preferably, the moisture content of the processed salt is 1% by mass or more and 25% by mass or less. Also, preferably, the water activity of the fried food mix is ​​0.5 or more and 0.8 or less.

The application discloses an electric deep fryer, and relates to the technical field of kitchen utensils, which comprises an oil pan body and a supporting leg arranged at the bottom of the oil pan body, wherein the oil pan body is provided with a deep frying cavity, an electric heating tube is connected in the deep frying cavity, a residue groove is arranged at the bottom of the deep frying cavity, two inclined plates are arranged at the top of the residue groove at intervals, the distance between the two inclined plates gradually decreases in the direction close to the residue groove, and the opening width D1 of the residue groove is less than or equal to the distance D2 between the side surfaces of the residue groove.

1. The name of the design product: frying pan (deep frying). 2. The use of the design product: used for cooking food, meeting the needs of multi-person dining. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective drawing.

1. The name of the design product: Cookware set (13). 2. The use of the design product: for cooking food. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: assembly state diagram. 5. Other circumstances that need to be explained: Set 1 is a frying pan, Set 2 is a milk pot, Set 3 is a deep frying pan, Set 4 is a shallow soup pot, and Set 5 is a soup pot.

A basket for deep frying food items includes a bottom. Opposed side walls and opposed end walls extend from the bottom. om the bottom and extend between the opposed side walls, the opposed side walls and the opposed end walls forming a top opening into an open interior defined by the opposed side walls, the opposed end walls, and the bottom. A plurality of dividers extend upwards from the bottom between the opposed end walls. The plurality of dividers define a plurality of lanes. Each lane includes an equal cross-sectional area in a lateral dimension.

The application discloses a method for reducing the oil absorption of deep-fried batter-coated peanuts and improving the crispness of the deep-fried batter-coated peanuts, which mainly comprises the following steps: (1) adjusting the batter formula by adding a certain amount of a resistant starch-rose seed gum mixture; (2) increasing a pre-drying treatment, i.e. carrying out hot air drying on the batter-coated peanuts prepared according to the batter formula in step (1) before deep frying; and (3) increasing a post-frying heat preservation treatment, i.e. immediately carrying out microwave heating on the deep-fried batter-coated peanuts for a certain time after deep frying. The deep-fried batter-coated peanuts produced by the method have an oil absorption reduced by 23.68%, and the crispness is improved by 28.85%, and the method is simple to operate, does not need complex processing equipment and is easy to be industrialized.

The invention belongs to the technical field of household kitchen appliances, and particularly relates to a detachable multi-gear height-adjustable fryer which comprises a stainless steel machine body, a cleaning inner container and a frying basket, the cleaning inner container is installed in the stainless steel machine body through a buckle assembly, a temperature control assembly is installed on the side face of the stainless steel machine body, and a heating pipe of the temperature control assembly extends to the inner bottom of the cleaning inner container. The stainless steel machine body, the cleaning inner container and the frying basket are all made of stainless steel materials and are not prone to rusting and deformation after being used for a long time, the cleaning inner container can be detached from the stainless steel machine body and is convenient to clean, the frying basket is connected with the gear adjusting assembly in a clamping mode, and the stainless steel machine body is convenient to clean. The food bearing unit can stay at multiple positions above the oil level, semi-immersed or completely immersed in oil and the like according to cooking requirements, and multi-gear partition control of the frying process is achieved through the structure.

1. Name of the product in this design: Deep Fryer. 2. Purpose of this design: This design is used for cooking food. 3. The key design feature of this product is its shape. 4. Images or photos that best illustrate the design points: Refer to Figure 7 for the combined state. 5. Other components that need to be explained: Component 1 is a deep fryer, and component 2 is a deep frying basket.

1. The name of this design product: Wok (deep frying pan). 2. Purpose of this design product: used for cooking food. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.