998 results about "Deep frying" patented technology

A domestic fryer assembly and method of using which includes interconnected shell and cooking pot with the shell having an interior cavity receiving the cooking pot. A heating unit as in a resistance bar heater unit is supported by the combination shell and cooking pot and extends down into the cooking pot and features a generally horizontal portion suspended above the cooking pot bottom and preferably having a configuration of a horse-shoe with outer curved sides that generally follow the curvature of the supporting pot. The cooking pot is designed to hold sufficient cooking fluid to provide for deep frying relatively large single item food pieces as in a whole turkey of, for example, 8 to 18 pounds. The food item is preferably retained in a cooking basket that is dimensioned for insertion into the cooking pot. The cooking pot also preferably includes one or more volume reduction step-ins such as a bottom or lower one for doubling as a cooking basket support and/or an upper annular ledge step-in in the pot.

A multifunctional cooking apparatus includes a parabolic-like cooking pot and dome-like cover. A heating element is embedded either in the wall of the cover or the wall of the cooking pot to provide heat transfer respectively. The cooking pot have an opening to create a cooking recess with a parabolic inner wall, and the cover have an opening and formed as a dome-like inner wall, so that the cooking pot and the cover are generally formed as a spherical-like or oval-like cooking chamber by which to concentrate the heat energy therein and cooking food in a variety of ways at a minimal cost, such as baking, steaming, deep-frying, boiling or simmering mode.

Embodiments teaching appliance base constructions which increase stability, using both static and dynamic base extending elements. Methods to enhance coloring of the fried foods. Food support structures which utilize two-hand manipulation to increase safety and control. Removable handle construction, which decreases storage space. Peripheral feet on appliance base, to increase safety and stability. Various means for securing unitary food items, including fowl, during cooking. Structures which help prevent accidental deep fryer oil overflow onto supporting surfaces. Lid constructions, which keep a lid in place to protect the user, even while loading oversized, vertically extending foods. Food drainage opening assist device, to help drain fowl cavities after deep frying. Collapsible food support devices, used for cooking, serving, carving, and other purposes. Movable partitions within a food support, to compartmentalize, contain, cap, and space apart foods being cooked. Structures to help align over-extending food during their loading into a cooking vessel.

The invention belongs to the food field, which discloses a preparation method of beef chili paste. The method comprises the following steps: weighing the following ingredients according to certain proportion: beef, red chillies, groundnut kernels, white sesame seed, broad bean paste, scallion, ginger, garlic, groundnut oil, sesame oil, salt, monosodium glutamate, white granulated sugar, liquor and spice; dicing the beef, and adding appropriate spice into the beef and uniformly stirring the mixture after water is separated by frying; chipping and then mixing the red chillies, the ginger, the scallion and the garlic, and then frying the mixture till water is separated; deep-frying the groundnut kernels; frying the broad bean paste water is separated; mixing the fried diced beef, the red chillies, the ginger, the scallion, the garlic, the groundnut kernels and the broad bean paste, and then adding the white sesame seed, the salt, the monosodium glutamate, the white granulated sugar, the liquor and the balance spice, and stirring the mixture uniformly while frying; mixing and boiling the balance groundnut oil and the sesame oil, and soaking the materials which are fried and stirred uniformly after being cooled. The preparation method has the advantages that the method is convenient and simple, the process design is reasonable, and the prepared beef chili paste is characterized in that the paste is spicy and hot, fresh and fragrant, spicy but not dry, fresh but not greasy, the taste quality is lasting, and the people are not tired of always eating the beef chili paste.

Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried foods. Preferred embodiments herein also may be versatile enough to, besides deep frying foods, be able to steam and boil foods. Preferred embodiments may employ multiple cooking cycles and versatile food support means to fully cook foods. These may provide special advantages for larger unitary foods, such as by way of nonlimiting example, a Thanksgiving turkey. Preferred embodiments may provide advantages including, but not limited to: minimizing countertop usage; reduction in the use of frying oil; compact storage; reduced shipping costs; lowering of warehousing costs; reduced manufacturing costs; and being lighter and more easy to handle in the kitchen. Preferred embodiments of accessory items may simplify and facilitate production of deep fried foods, including cutting foods into shapes appropriate to produce French fries and blooming onions. Other accessories may facilitate the transference and maintenance of frying oil including: returning frying oil to original containers for storage and disposal; and filtering frying oil to prolong its useful life. Methods are disclosed which help purify oil for extended life without use of filtration.

A cooking apparatus, as in a domestic fryer, includes a stacked shell, cooking pot and basket combination. A heater element extends into the cooking pot and has a generally horizontal portion suspended above the pot bottom and supported by a support platform as in a volume reduction step-in region in the cooking pot and/or a removable basket support platform. The pot holds sufficient cooking fluid to provide for deep frying large food items as in a whole turkey (e.g., 3.63 Kg to 8.16 Kg). An embodiment includes a drain spigot with adjustable drain spigot cover assembly. The heating device includes a combination control unit and heating element that is releasably supported by the shell with a fail-safe electrical disconnect connection. The basket support platform and one or more temperature sensors are connected to the heating element and thus removable as well. The cooking pot has an edge recess for receipt of the heating element and for pot drainage.

The present invention relates to a method of producing an animal food product with a core and a shell at least partially covering the core, in which the core starting material includes meat and/or meat-like components, water, oil and/or fat, vitamins, minerals, salts, antioxidising agents, dyes and/or preservatives, vegetable fibres, and other ingredients. The shell starting material includes vegetable and/or animal protein, cereal, starch and/or dextrin, blood plasma, water, cereal derivative and/or sugar or sugar derivative, and vitamins, minerals, salts, antioxidising agents, dyes and/or preservatives. The method includes the steps of: either producing core particles by mixing the core materials, baking the mixture thus obtained, conditioning, cutting into small pieces and conditioning again, or producing core particles by mixing the core materials, cold forming the mixture thus obtained and cutting it into small pieces, and then mixing the core particles with the components of the shell in a coating pan, baking or deep-frying and finally conditioning.

The invention relates to a method and equipment capable of automatically converting personal cooking skills into an electronic program and realizing automatic cooking. Daily traditional cooking habits are not changed. Excessive additional manual operations are not required. Through the cooperation of a plurality of temperature sensors, a handheld shovel, mechanical automatic shovels, a pot, a temperature-control stove, an automatic seasoning system, an air circulating system, an input and control module, a main and accessory ingredient adding system, a plurality of power devices and the like, basic Chinese food cooking skills such as frying, stir-frying, steaming, deep frying, sliding, gliding, roasting, quick boiling, stewing and the like and differentiated and individualized cooking skills such as heat control, seasoning and the like of each person and each dish are automatically converted into digital or analog signals which can be programmed, encrypted and saved, the cooking skills can be spread in the form of the electronic program, the electronic program can be restored to cooking skills such as ingredient adding sequence, heat control, seasoning and the like for realizing automatic dish preparation, and unmanned automatic cooking and the simple and rapid generation of the individualized cooking program are realized.

The invention discloses a manufacturing method for spiced beef. The manufacturing method is characterized by comprising the following steps of: cleaning and slicing, sliced beef is frozen in a freezer at a temperature of 15 DEG C below zero-18 DEG C below zero for 20-24 hours, pickling, light-stewing, primarily stewing in soy sauce, secondarily stewing in soy sauce, deep frying, slicing, mixing with stuff, packing, vacuum sealing and sterilizing. The beef mixed with stuff oil is packed and sealed on a vacuum sealing machine, after being placed in a sterilizing device for sterilization at a temperature of 121 DEG C for 20 minutes, the spiced beef is cooled into a normal temperature and then is encased.

The present invention includes a food oil composition comprising a blend of a first oil comprising an LC PUFA and a second oil comprising substantially no LC PUFA. The first oil can preferably comprise an omega-3 LC PUFA, an omega-6 LC PUFA or mixtures thereof. The present invention also provides methods of food preparation, more particularly, methods for skillet-frying, deep-frying, methods for preparing edible lipid-containing food sauces, methods for preparing extruded food products, and methods for enhancing the LC PUFA content of a food product, particularly previously cooked food products, and food products prepared in accordance with such methods. Such compositions and methods are useful, for example, for increasing intake of LC PUFAs.

The invention discloses a preparation process of fried bean curd and aims at solving the insufficiencies of poor foaming, thick and hard skin, rough taste and the like of the fried bean curd prepared by the existing method. The preparation process disclosed by the invention comprises the following steps: screening soybeans, soaking, washing, jordaning, centrifugating, siruping, proportioning, curdling, pressing, cutting, deep-frying, foaming, cooling and finally getting the fried bean curd. The fried bean curd prepared by the preparation process has the advantages of good foaming expansion, uniform holes formed in internal structure, honeycomb-like holes, thin, soft, sticky, tough and elastic skin, yellow and bright color and luster of appearance, soft and sticky taste and thick bean flavor and oil flavor.

The present invention relates to a vacuum deep-frying processing method of sea-water vegetable with low salt-content, belonging to the field of fruit and vegetable processing technology. Said invention adopts a new process for reducing salt content in sea-water vegetable raw material by simultaneously utilizing refrigeration and vacuum penetration pretreatment processes. The main process for producing fruit and vegetable chips includes the following steps: selecting sea-water vegetable, cleaning, scalding, desalting, freezing, vacuum deep-frying, deoiling, flavouring, cooling, packaging and finished product storage.

A multi-functional platform food preparation device is disclosed which has the ability to fry, deep-fry, steam, stir fry, stage, drain, warm and grill foods conveniently on the same cooking platform. The cooking platform can include a built in reservoir for cooking soups, steaming with water, stir frying, and deep frying with oil. The cooking platform also can include a grilling section, a griddle/frying/cooking section, and a warming/draining section. The cooking platform also can include a drain chute connecting the reservoir to a catch bottle to aid in the clean up process. In addition, the reservoir can include a slosh ring positioned around the upper perimeter of the reservoir. Deep frying/boiling/steaming/stir frying, grilling, griddle/frying/cooking, and warming/draining sections can be contained on a single cooking platform to aid in the synchronized preparation of common meals to be prepared together in a fast, convenient and safe manner.

The present invention discloses a preparation method of deep-fried odoriferous beancurd. Said preparation method includes four steps of preparing spiced gravy soup, making beancurd, soaking said beancurd in said spiced gravy soup ad deep-frying. The raw material composition for preparing spiced gravy soup includes (by wt%) 12-13% of amaranth stem, 12-13% of bamboo shoots, 4-6% of fresh soybean juice, 9-11% of potherb mustard, 2-3% of ginger, 2-3% of licorice, 0.2-0.3% of Chinese prickly ash, 4-6% of yellow wine, 4-6% of edible salt and the rest is water, and its preparation method includes the following steps: mixing amaranth stem, bamboo shoots, fresh soybean juice, ginger, licorice, Chinese prickly ash and water, boiling them, cooling, adding yellow wine, edible salt and potherb mustard, placing them in a container, making fermentation for four months-one year so as to obtain the invented spiced gravy soup.

The production method of table convenience food using pepper as base material includes the following steps: making pepper into pepper part with 0.5-3 cm length, washing with water, soaking, mixing it with sesame seed and powder fillers of starch and flour, stirring them uniformly, adding proper quantity of salt, deep-frying it to crisp, brittle and scorched, then separating out oil and mixing flavouring material with the above-mentioned deep-fried pepper part filled with sesame paste material, seating, packaging so as to obtain the invented fragrance crisp, brittle anjd scorched convenient table pepper food.

The invention discloses a method for preparing purple sweet potato crispy chips. The method comprises the following steps: picking raw materials, washing, peeling, slicing, blanching, cooling, draining, fast-freezing, deep-frying in oil under vacuum, deoiling and packaging. The purple sweet potato crispy chips have a crisp taste and a mellow fragrance, have the effects of clearing the bowels, eliminating toxins in the liver, lowering blood lipid level, reducing blood pressure, promoting digestion, protecting against oxidation and relieving constipation, are snacks beneficial for health and suitable for people of all ages, and have broad market prospects.

The invention provides a minor cereal cake made from five black cereals and maltitol, which belongs to the technical field of food processing. The minor cereal cake is mainly characterized by being prepared from the raw materials of wheat powder, duck wheat powder, black rice powder, rye powder, black beam powder, black sesame powder, maltitol, eggs, palm oil, starch and the like through the processing steps of powder mixing, blank making, deep frying, syrup making, pulp application, forming, cutting forming and the like. The prepared cake not only is crisper and softer than the traditional cakes, but also presents the natural color of the five black cereals and has the unique and delicate taste. The cake also has the functions for preserving health and preventing various diseases, is an ideal leisure healthy food for both the old and the young, and is especially suitable for people with angiocardiopathy, diabetes, hyperlipemia, hypertension and obesity.

The invention relates to a method for producing spicy hand-shredded chicken and belongs to a technology for processing cooked meat products. The method comprises the steps of selecting raw materials, salting chicken, hanging slated chicken blanks on a vehicle frame, pushing the vehicle frame into a smoking oven to be dried and then stewing the chicken blanks, wherein a stewing method comprises the steps of stewing brine and boiling; soaking the chicken blanks in the brine after boiling, draining the brine on the chicken blanks, using oil to deeply fry the chicken blanks till color and luster of chicken surfaces are golden yellow, performing natural cooling after the deep frying, transferring the chicken to the environment of 0-4 DEGC when the temperature is reduced to be 50 DEG C, continuing to cool the chicken to be identical to room temperature; and finally using aluminum foil retort pouches to perform vacuum package, orderly placing the hand-shredded chicken in a water bath kettle,and controlling water temperature to be about 95 DEG C to perform middle-temperature sterilization so as to obtain the spicy hand-shredded chicken which are good in product structure, full of chewingfeeling, good in elasticity and full-bodied in spicy flavor. Due to the fact that the middle-temperature sterilization is adopted, the flavor, quality structure, color, luster, nutrition and the likeof the spicy hand-shredded chicken are retained well.

The present invention discloses an automatic turnover system of automatic cooking machine. The automatic turnover system includes supporting body, turning body, connecting body for connecting turning body with supporting body and driving device. The system also has its control system, can be used for automatically turning over various cooked foods, and can be used in automatic cooking machine, microwave oven, cabinet oven and deep frying machine.

The invention discloses fish bean curd. The fish bean curd comprises the following components by weight percentage: minced fillet, soy isolate protein, squid pulp, starch, salt, monosodium glutamate, sugar, plant oil and water. The preparation method of the fish bean curd comprises the following steps: (1) grinding the squid pulp, and uniformly chopping and mixing the ground squid pulp with the minced fillet and the salt below 12 DEG C; (2) pulping the soy isolate protein into whey, adding a chopped-mixed material chopped and mixed in the step (1) and other components, and carrying out uniform chopping and mixing below 12 DEG C; and (3) putting the chopped-mixed material chopped and mixed in the step (2) into a forming machine, and carrying out shaping, forming and deep frying to obtain a fish bean curd product. The fish bean curd disclosed by the invention is simple in production process and is convenient to prepare. The squid pulp is added based on existing fish bean curd, so that the fish bean curd has a squid flavor; meanwhile, due to the addition of the squid pulp, the seafood flavor of the fish bean curd can be further enhanced, the fish bean curd is delicate in mouth feel, the integral production cost of the fish bean curd can be further lowered, and tastes of customers are greatly enriched.

The invention provides a vegetable chip processed by swelling using superheated steam and method thereof. The vegetable chip of the invention is swelled by superheated steam and the process method comprises vegetable selecting, cleaning, slicing, color protecting, washing and dehydrating. The product of vegetable chip is produced by drying to a low water ratio after swelling by superheated steam. The vegetable chip is swelled using superheated steam by the invention with advanced scientific method, little service time, little used equipment, low energy consumption and process cost, and better economic benefit. The prepared vegetable chip is provided with fine looking, good color, flavor and taste, crisp mouth-feel, high retention ratio of nutritional ingredients and low energy without external fats. Quality of the product is superior to the vegetable chip swelled by deep frying, and the product is apt to preserve, propitious to human health and suitable for obese people and three highs people.

The invention discloses a preparation method for a puffed sandwich crispy date. A differential-pressure puffing technique is adopted, the method is simple and safe, any additive is not required to be added, the product effect is good, the appearance of the red date is better kept, the Vc, polysaccharide and dietary fiber of the red date and rich protein and unsaturated fatty acid of almond are combined to enable the snack food to have more comprehensive nutrients, most importantly, the problems of high oil and fat content, oily taste, serious destroy of nutritional ingredients and short expiration date in the deep-frying and puffing are avoided, and as a result, the snack food is green, safe and nutritious.

The present disclosure relates to value-added non-fried, crispy apple food products and a consumer-friendly process for manufacturing these products that does not use deep-frying in oil.