15 results about "Deep frying" patented technology

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.

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.

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.

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.

------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: 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.

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.