34results about How to "Avoid carcinogens" patented technology

The invention discloses a method for preparing organic fertilizer by utilizing kitchen garbage. The method comprises the following steps: (1) separating and crushing; (2) filtering to remove floatingoil; (3) performing the enzymolysis treatment; (4) separating oil; (5) performing the primary fermentation; (6) performing the secondary fermentation; and (7) granulating. The method for preparing theorganic fertilizer by utilizing the kitchen garbage is simple in process, and low in cost; and moreover, the vegetable oil and animal fat in the kitchen garbage can be effectively removed, the nutrition ingredients in the kitchen garbage can be effectively recycled and made into the organic fertilizer with good fertility, and the environmental pollution problem of the kitchen garbage can be solved.

The invention provides a processing method of marinated sliced dried beef, which comprises the steps of: slicing and dicing beef, cleaning, soaking for removing raw meat and being tasty, marinating, and drying by microwaves. The method is simple in process; and the prepared sliced dried beef is orange in color, is delicious, is kept in meat quality, has natural taste of soy sauce after being chewed, is sweet and crisp during eating, is fresh in mouthfeel, and leads people to endless aftertastes. The marinating procedure and the smudging procedure are eliminated, thus the generation of carcinogens is avoided, and the marinated sliced dried beef is healthier in eating.

The invention relates to the technical field of food processing, in particular to mutton jerky and a preparation method thereof. The preparation method comprises the following steps: mutton and a mutton-smelling modifier are mixed according to a certain compounding ratio, so that the mutton-smelling is modified by the mutton-smelling modifier in the making process of the mutton jerky, the mutton-smelling of the mutton is removed or weakened to a larger degree, the flavor and the taste of the mutton are improved, and the quality of the mutton jerky is improved; then the mutton is limited to gigot meat, so that the quality of the meat from which the mutton jerky is made is ensured, and because the gigot meat is muscles capable of moving for a long time and higher in quality, the quality of mutton jerky products is improved; twelve kinds of raw materials of star aniseed, licorice roots, fennel, Chinese prickly ash, galanga, spice leaves, nard, red peppers, Chinese cinnamon, cardamom, fructus tsaoko, villous amomum fruits and the like and other raw materials are added to the gigot meat, so that the mutton-smelling modifier can improve the health-care effect during modifying and treating the gigot meat, appetite of a human body is improved, and the digestion is facilitated.

The invention relates to a baking-type atomizer. The baking-type atomizer comprises a shell, a suction nozzle connected with one end of the shell and a heating wire arranged in the shell. The atomizer further comprises a cylindrical heat conduction cup arranged in the shell. An atomizing cavity is formed in the heat conduction cup and the atomizing cavity is used for containing solid fuming substances. The heating wire is evenly wound on the outer wall of the heat conduction cup in a spiral mode. In addition, the invention further provides an electronic cigarette with the atomizer. According to the atomizer and the electronic cigarette, the heating wire is used for conducting heating baking on the solid fuming substances to generate smoke, no combustion is needed, therefore, various carcinogenic substances generated by cigarette combustion are avoided, and therefore harm to a user is reduced. Moreover, due to the fact that the solid fuming substances are similar to traditional cigarettes in component, compared with an electronic cigarette with a cigarette liquid atomization mode adopted, smoke generated by the atomizer and the electronic cigarette is purer in taste.

The invention relates to the field of food processing, particularly a processing method for instant liquid-smoked sturgeon slices. By taking sturgeons as a raw material, an instant liquid-smoked sturgeon slice product is prepared by the following steps: after dissecting and killing the sturgeons, removing the heads and tails of the sturgeons and cleaning the sturgeons thoroughly; then sequentially carrying out steps of slicing, liquid-smoking, cleaning, pickling, cleaning, draining, drying, packaging and the like. During liquid-smoking, a liquid-smoking liquid is adopted for liquid-smoking. A liquid-smoking process adopted by the invention can be used for effectively avoiding cancerogenic substances such as benzo (alpha) pyrene and the like generated in the baking process of conventional liquid-smoked sturgeons. Through detection, the content of benzo (alpha) pyrene in the liquid-smoked sturgeon slices provided by the invention is 0.22 microgram / kg which is far lower than the limit standard (the content of benzo (alpha) pyrene in smoke products stipulated according to Food Sanitary Standard GB7104-94 in China is less than 5 microgram / kg). In addition, the liquid-smoking process provided by the invention is less in damage on nutritional ingredients of the sturgeons and the sturgeon slices are delicious in taste, tender in meat, golden in color and luster and extremely characteristic.

The invention discloses a method for assembling a non-oil smoke apparatus with a wok and a gas cooker, according the method, a temperature transducer is arranged on the wok, temperature information is transmitted to a controller with the temperature transducer, the controller controls an electronic air control valve of the gas kitchen ranges, such that the heating source of the wok is control to maintain the temperature of the wok from 170 to 240 DEG C. According to the invention, the temperature of the wok is controlled by controlling the flow of the gas, which is not effected by the material and thickness of the wok, thereby overcoming defects of changing material and thickness of the wok to reduce thermal conduction, gas resource waste, and the invention is suitable for various woks application.

The invention belongs to the field of foods, and particularly relates to sandwich crisp fritters for Chinese savior crepes. The sandwich crisp fritters are made from the following raw materials in parts by weight: 30-40 parts of corn starch, 15-20 parts of mashed sweet potatoes, 10-15 parts of soyabean protein powder, 15-20 parts of glutinous rice flour, 15-20 parts of fruit paste, 5-10 parts of eggs, 3-5 parts of edible salt, 2-4 parts of baking powder, 5-10 parts of xylitol, 5-8 parts of sesame seeds and 20-25 parts of purified water. According to the sandwich crisp fritters for the Chinese savior crepes provided by the invention, the defect that conventional Chinese savior crepes are single in taste is overcome; mixed starch of sweet potatoes, soybeans and the like is used as crisp fritter materials, and a fruit paste sandwich is also added, so that the Chinese savior crepes are diversified in taste; and besides, in the making process of the sandwich crisp fritters, an oven is used for baking, so that the situation that the crisp fritters are deep-fried to produce carcinogens can be avoided, the oil content can also be reduced, and the sandwich crisp fritters are suitable for more crowds to eat and are healthy environmental-friendly foods.

The invention discloses a stockpot. The top part of a pot cover is provided with a dome bottom which is arranged in an inversed mode and is capable of supporting the stabilization of the pot cover, a transitional neck part is arranged between the dome bottom and the pot cover, a through hole is formed in the neck part, a rubber plug is arranged in the through hole and a pull ring is arranged in the top part of the rubber plug; a hollow sphere which is provided with multiple ac pores is arranged in the pot body; the hollow sphere comprises a sphere body used for containing soup bases and a cover body, and a ring chain which is connected to the bottom of the rubber plug is arranged on the outer side of the cover body. The stockpot has the advantages of being scientific and compact in structure, large in soup cooking speed, low in energy consumption, and energy-saving and environmentally friendly; meanwhile, the stockpot further has the advantages that nutrients in the soup bases can be released more sufficiently, and the soup is more nutritious; the soup and residue are separated, solid food is not in contact with the pot body, a situation that food sticks to the bottom of the pot while being cooked and the food is even cooked parched does not occur, and thus generation of carcinogenic substances is avoided; taking and putting back the stockpot are very convenient, and the pot cover has multiple functions; besides, the stockpot is made of stainless steel, and thus is durable and compatible with an induction cooker. Therefore, the stockpot is capable of satisfying daily life demands of people, and has a large promotional value.

The invention discloses a processing device for breaded shrimps The device comprises a frying pool, an output net belt which is positioned above the frying pool and a smoke evacuation cover which is positioned above the output net belt; heating pipes are installed at the bottom of the frying pool; a control box is installed on the outer surface of the top of the frying pool; the frying pool comprises an inlet end and an outlet end; a driving plate and a transmission motor are installed at the inlet end; a slurry pouring rack is installed above the driving plate; an output net belt motor is installed above the output net belt; a driving plate control and stop device is installed at the joint of a side surface of the slurry pouring rack and the driving plate. The beneficial effects of the invention is that the device can be operated continuously with high processing speed; slurry pouring, frying and oil draining can be automatically completed; the temperature can be flexibly changed according to the temperature required at different frying stages so as to change the mouthfeel of breaded shrimps.

A Chinese medicine in the form of plaster for treating osteogeny is prpared from 16 Chinese-medicinal materials including acanthopanax bark, oyster shell, myrrh, cinammon twigs, etc.

The invention provides a processing method of marinated sliced dried beef, which comprises the steps of: slicing and dicing beef, cleaning, soaking for removing raw meat and being tasty, marinating, and drying by microwaves. The method is simple in process; and the prepared sliced dried beef is orange in color, is delicious, is kept in meat quality, has natural taste of soy sauce after being chewed, is sweet and crisp during eating, is fresh in mouthfeel, and leads people to endless aftertastes. The marinating procedure and the smudging procedure are eliminated, thus the generation of carcinogens is avoided, and the marinated sliced dried beef is healthier in eating.

The invention discloses a method for processing Polyodonspathala and belongs to the technical field of food processing. The Polyodonspathala food is prepared from Polyodonspathala, pleurotus eryngii, fresh mushrooms, red pimento, yellow pimento, green pimento, black fungus, ginger bud, garlic, chilli sauce, oyster sauce, table salt, sugar, taurine, fish soup powder, chicken extract, soup-stock, water starch, Guilin Sanhua liquor, EM original dew and tinfoil. The microbial EM original dew can remove a fishlike smell and odor of Polyodonspathala, eliminate harmful micro-organisms, resists decay and retains freshness. The use of acupuncture, salting and mechanical dehydration, excess water of the Polyodonspathala can be removed at the highest degree. The method does not damage skin, makes fish firm and delicious and improves quality. Compared with the traditional high oil consumption processing methods such as frying and baking, the method using tinfoil and an oven does not produce oil fume, reduces pollution, utilizes less oil, is free of carbon fire so that carcinogenic substances are avoided, does not damage Polyodonspathala nutrients, improves food quality, is good for health and realizes a unique and vivid food shape.

The invention belongs to the field of foods, and especially discloses healthy crisp fritters. The healthy crisp fritters are prepared from the following raw materials in parts by weight: 30-40 parts of corn starch, 15-20 parts of peanut kernels, 20-25 parts of sweet potato paste, 5-10 parts of coix seed powder, 5-8 parts of sesame seeds, 3-5 parts of pepper powder, 5-10 parts of eggs, 5-10 parts of wood ear powder, 10-15 parts of mashed potatoes, 2-4 parts of a leavening agent, 3-5 parts of refined salt, and 20-30 parts of purified water. The healthy crisp fritters provided by the invention are used for making non-fried coarse-cereal pancake rolls with crisp fritters. The step of carrying out oil-frying is saved in the production processes of the crisp fritters, so that emergence of carcinogens caused by repeat oil-frying of the crisp fritters by bad traders is avoided. Moreover, the healthy crisp fritters provided by the invention contain various coarse cereals, so that the crisp fritters are rich in nutrition and diversified in tastes. Thus, new tastes are added to the pancake rolls with crisp fritters; and the prepared pancake rolls with crisp fritters are more healthy and delicious.

The embodiment of the invention discloses a grill. The grill comprises a grill body, a first baffle, a second baffle, an electric grill body, a charcoal grill body, mounting cover plates, rotary gearsand driving devices; the grill body is a frame body of which the top is opened, the first baffle and the second baffle are parallelly arranged inside the grill body, through holes are formed in middles of the first baffle and the second baffle, the mounting cover plates are detachably mounted at the tops of the first baffle and the second baffle respectively, the rotary gears are rotatably connected to the bottoms of the mounting cover plates, and fixing holes are formed in the bottoms of the rotary gears and used for fixing skewers located in a food placing area. The grill is simple in structure, very convenient to use and wider in application range; the smoke pollution in the grilling process is reduced, and grilled food is healthier at the same time.

The invention discloses a preparation method of dry pricklyash peel oil. The preparation method comprises the steps of conducting mass-transfer extraction on particle interface materials, pulverizing dry pricklyash peel raw materials into powder with the diameter D98 ranging from 10 micrometers to 100 micrometers, mixing the power with plant oil, then applying shearing and extrusion force to the pricklyash peel powder and the plant oil with the frequency being 300-400 thousand cycles / minute, and then conducting solid-liquid separation, so that the finished pricklyash peel oil is obtained. By means of the preparation method of the dry pricklyash peel oil, the problem of oil oxidation caused by the oil temperature ranging from 140 DEG C to 180 DEG C in the traditional process is solved; the situation that cancerogen such as superoxide and dimer is generated due to the high temperature of the traditional extraction process is avoided; the dry pricklyash peel raw materials are pulverized into the power with the diameter D98 ranging from 10 micrometers to 100 micrometers, then extraction is conducted, stewed pricklyash peel is not generated, and the problem that stewed pricklyash peel is difficult to treat is solved; separation residues can be recycled, the environment cannot be polluted, and the extraction rate is high.

The invention discloses a stirring heating device which comprises a base and a cup body. A rotating piece is arranged inside the cup body. The base is provided with a motor. The cup body is a stainless steel cup body capable of achieving electromagnetic heating. Compared with the prior art, the side wall of the stainless steel cup body is electromagnetically heated through a side wall induction coil, and the bottom pasting phenomenon cannot easily appear during heating, so that the phenomenon that cancerogenic substances are generated due to burnt materials is avoided, and the food health and safety are ensured; due to the adoption of the electromagnetic heating mode, heating is stopped immediately when power is off, and waste heat generated by an electric heating disc or pipe does not exist; accordingly, accuracy of heating temperature is ensured, and nutrition, taste and the like of food are prevented from being damaged; a wireless temperature measurement system is adopted, the cup body and the base are connected in a non-conductive mode, the conductive connection of the stirring heating device is simple in structure, the cup body can be washed with water and cleaned even when soaked into water, and cleaning is quite convenient.

The invention discloses a surface meltallizing aluminum cast iron kitchen utensil. The surface meltallizing aluminum cast iron kitchen utensil includes a kitchen utensil body; the kitchen utensil bodyis provided with a kitchen utensil bottom and a kitchen utensil side wall formed by stretching; the kitchen utensil body is cast iron; and the outer surface of the kitchen utensil body is provided with a metal meltallizing coating. According to the invention, a uniform and dense metal meltallizing coating is sprayed on the kitchen utensil through the meltallizing spray technology; therefore, theuse of non-stick coatings is avoided.

The invention discloses an energy-saving stockpot. The energy-saving stockpot is characterized in that a round cover bottom supporting a pot cover to be stably placed reversely is arranged on the top of the pot cover, a transition neck is arranged between the round cover bottom and the pot cover, and a through hole is formed in the neck; a containing disc is arranged in a pot body; an annular ring is arranged on the inner bottom of the pot body, a lifting rod is arranged on the side face of the containing disc, and multiple small water flow holes are formed in the bottom of the containing disc. The energy-saving stockpot has the advantages being scientific and compact in structure, high in soup cooking speed, low in energy loss and environmentally friendly and saving energy; nutritional ingredients of a soup base are more fully released, and soup is more nutritional; soup and residues are separated, solid food and the pot body are not in contact, the situation that the food is cooked by adhering to the bottom and even cooked to be scorched is avoided, and generation of cancerogenic substances is avoided; the containing disc is convenient to fetch and place; multiple functions of the pot cover are achieved; the stockpot is made of stainless steel, so that the stockpot is durable; the stockpot is compatible with an induction cooker, daily living needs of people can be met, and very high promotional value is achieved.

The invention belongs to the technical field of meat product processing, and especially discloses a preparation method of hot and spicy beef jerky. The preparation method of the hot and spicy beef jerky comprises the following step of adopting a marinating technology in combination with effective control over various parameters so as to ensure that the prepared hot and spicy beef jerky relativelywell preserves the original flavor of the beef; and thus, the prepared hot and spicy beef jerky is good in taste and rich in nutrition, and has the medicinal functions of lowering blood pressure, resisting senility, and so on.

The invention relates to braising and baking equipment for meat coated with lamb tripe, in particular to a static baking device for meat coated with lamb tripe, using sands as a heat conducting medium. A sand inlet is formed in the top of a heating tank; a sealing cover is mounted on the sand inlet in a sealing manner; a partition supporting board is horizontally and fixedly mounted in the heatingtank; sand leaking holes are uniformly and fixedly formed in the partition bearing board; the partition bearing board is used for dividing the inner part of the heating tank into a heating chamber and a braising and baking chamber; a top hanging frame is fixedly mounted on the inner wall surface of the end wall of the top end of the heating tank; electric heating rods are vertically, uniformly and fixedly hung to the bottom side of the top hanging frame; a drawing and pulling rod penetrates through the sealing cover to extend into the heating chamber; a bottom hanging frame is fixedly mountedat the bottom end of the drawing and pulling rod; plugging pistons are uniformly and fixedly hung to the bottom side of the bottom hanging frame; a feeding opening for the meat coated with lamb tripeand a sand outlet are fixedly formed in a part surrounding the braising and baking chamber, on the tank peripheric wall of the heating tank; and opening and closing doors are respectively mounted onthe feeding opening for the meat coated with lamb tripe and the sand outlet. According to the static baking device disclosed by the invention, sands and lamb tripe are adopted as the heat conducting mediums, so that the situation that meat is baked to burnt can be avoided.

The invention discloses a multifunctional barbecue table, which comprises a barbecue table body and a carbon basin, wherein the barbecue table body comprises a bottom plate, a first baffle plate, a second baffle plate and a third baffle plate; the first baffle plate, the second baffle plate and the third baffle plate are arranged on the support surface of the bottom plate; the first baffle plate,the second baffle plate and the third baffle plate are in sequentially nested arrangement from the outside to the inside; in addition, a first carbon containing space is formed between the first baffle plate and the second baffle plate; a second carbon placing space is formed between the second baffle plate and the third baffle plate; an accommodating space is formed at the inner side of the thirdbaffle plate; the carbon basin is arranged in the accommodating space. The multifunctional barbecue table provided by the invention has the advantages that the structure is simple; the operation is convenient; the functions are diversified; the oil smoke pollution in the barbecue process is reduced; the baked food is healthy.

The invention discloses a multifunctional barbecue table, which comprises a barbecue table body and a carbon basin, wherein the barbecue table body comprises a bottom plate, a first baffle plate, a second baffle plate and a third baffle plate; the first baffle plate, the second baffle plate and the third baffle plate are arranged on the support surface of the bottom plate; the first baffle plate,the second baffle plate and the third baffle plate are in sequentially nested arrangement from the outside to the inside; in addition, a first carbon containing space is formed between the first baffle plate and the second baffle plate; a second carbon placing space is formed between the second baffle plate and the third baffle plate; an accommodating space is formed at the inner side of the thirdbaffle plate; the carbon basin is arranged in the accommodating space. The multifunctional barbecue table provided by the invention has the advantages that the structure is simple; the operation is convenient; the functions are diversified; the oil smoke pollution in the barbecue process is reduced; the baked food is healthy.

A full-automatic unmanned retail barbecue machine comprises a machine frame, an oven, a lower conveying system, an upper conveying system, a sauce smearing system, a material scattering system, a packaging system, a containing system, a kebab frame and a control system, and a lower clamping mechanical arm and an upper clamping mechanical arm are arranged on the lower conveying system and the upperconveying system respectively; an open groove is formed in one end of an upper platform, the containing system is arranged at the other end of the upper platform, the sauce smearing system, the material scattering system and the packaging system are sequentially arranged between the open groove and the containing system, and a transfer frame for temporarily storing kebabs is fixed to the portion,on one side of the open groove, of the upper platform. Kebabs are driven by the lower conveying system to be baked and placed on the transfer frame, and the kebabs are driven by the upper conveying system to be smeared with sauce, spread, packaged and placed. According to the full-automatic unmanned retail barbecue machine, delicious kebabs obtained after baking, sauce smearing, material scattering and packaging are sent to consumers, the barbecue process is full-automatic, the temperature is controllable, cancerogenic substances are prevented from being generated, and the blank of the machine in the market is filled up.

The invention provides masticatory pattern cigarette alternative food. The raw materials of the alternative food include barbary wolfberry fruit, peach gum, herba rhodiolae, honey-fried licorice root, rose, peppermint, dried tangerine peel and tobacco leaves. The alternative food can be used as nicotine replacement therapy to relieve the onset of a craving for tobacco and can avoid all the associative negative effects brought by smoking.

The invention relates to a two-stage refrigeration liquefier and an organic solvent recovery method and system.The two-stage refrigeration liquefier comprises a compressor, a condenser, a first-stage evaporator, a second-stage evaporator, a gas-liquid separator, a throttling valve and an ejector, and the first-stage evaporator and the second-stage evaporator are connected in parallel and located between the gas-liquid separator and the ejector; the gas-liquid separator, the compressor, the condenser, the ejector and the first-stage evaporator are sequentially connected to form a first circulation loop, and the gas-liquid separator, the throttling valve, the second-stage evaporator, the ejector and the first-stage evaporator are sequentially connected to form a second circulation loop. According to the main treatment method of the organic solvent recovery method, the secondary refrigeration liquefier with the ejector is adopted to realize the secondary refrigeration temperature. The pretreatment comprises pressurization, water cooling, drying and pre-cooling, the post-treatment comprises condensed liquid dehydration, uncondensed gas adsorption, emission and desorption gas return condensation circulation, full recovery and zero emission are truly realized, and an organic solvent is directly reused after recovery.

The invention relates to the technical field of automatic cigarette extinguishment, in particular to a healthy protective ring for a cigarette. The healthy protective ring includes a shell, sealing plates, paraffin blocks, paraffin holes and an inner wall; the shell is a hollow cylinder body with two transparent ends; the inner wall is a hollow cylinder body with two transparent ends; the two endsof the shell are both connected and sealed with the two ends of the inner wall through the sealing plates; the paraffin holes running through the inner wall are formed in the middle of the inner wall; water is contained in a space defined by the shell, the inner wall and the sealing plates; the paraffin blocks are positioned in the paraffin holes and seal the water in the space defined by the shell, the inner wall and the sealing plates. According to the healthy protective ring for the cigarette, by adopting a liquid water design, when the paraffin blocks are melted by the high temperature ofthe cigarette, liquid water overflows from the paraffin holes to extinguish the cigarette. The protective ring can prevent excessive combustion when people smoke, correspondingly people are preventedfrom sucking a great quantity of cancerogenic substances generated by combustion of cigarette holders, and harm caused by smoking to the human body is reduced.

The invention relates to a making method of chestnut deep-fried dough sticks. The making method comprises the following steps of: first step: selecting flour as a main material, at the same time, grinding cooked chestnuts into mashed chestnuts, adding the mashed chestnuts, water and yeast together into the flour, and performing dough mixing to obtain dough; second step: drawing and pulling the dough into strips, horizontally laying the strips on a baking sheet, then delivering the baking sheet into a baking oven and performing baking; and third step: taking out the baked deep-fried dough sticks, and brushing a chilli sauce or a sweet sauce which meets the taste of an eater onto the deep-fried dough sticks so that the deep-fried dough sticks can be directly eaten. The mouth feel and the nutrition of the deep-fried dough sticks are changed; besides, the process is improved; the generation of carcinogenic substances is avoided; and the chestnut deep-fried dough sticks have the characteristics of being palatable to eat, simple to make, high in nutritional value and the like.

The invention discloses a stockpot. The top part of a pot cover is provided with a dome bottom which is arranged in an inversed mode and is capable of supporting the stabilization of the pot cover, a transitional neck part is arranged between the dome bottom and the pot cover, a through hole is formed in the neck part, a rubber plug is arranged in the through hole and a pull ring is arranged in the top part of the rubber plug; a hollow sphere which is provided with multiple ac pores is arranged in the pot body; the hollow sphere comprises a sphere body used for containing soup bases and a cover body, and a ring chain which is connected to the bottom of the rubber plug is arranged on the outer side of the cover body. The stockpot has the advantages of being scientific and compact in structure, large in soup cooking speed, low in energy consumption, and energy-saving and environmentally friendly; meanwhile, the stockpot further has the advantages that nutrients in the soup bases can be released more sufficiently, and the soup is more nutritious; the soup and residue are separated, solid food is not in contact with the pot body, a situation that food sticks to the bottom of the pot while being cooked and the food is even cooked parched does not occur, and thus generation of carcinogenic substances is avoided; taking and putting back the stockpot are very convenient, and the pot cover has multiple functions; besides, the stockpot is made of stainless steel, and thus is durable and compatible with an induction cooker. Therefore, the stockpot is capable of satisfying daily life demands of people, and has a large promotional value.

The invention discloses an equipment for producing caramel treats, which comprises a frying mechanism, a protective cover, a hanging bracket, a lifting lug, a first lifting mechanism, a second liftingmechanism, a mounting frame, a protective hood, a discharging tongue, an upper computer and a feeding mechanism. According to the invention, the frying mechanism is arranged, a pressing roller is used to press a net transmission belt, so that inclined transmission of the net transmission belt is ensured, The caramel treats is prepared from frying in the frying cavity, a transmission mechanism drives net transmission belts to slowly move through a transmission shaft, the caramel treats are delivered while the caramel treats are thoroughly fried, and meanwhile the oil control function of the caramel treats is achieved; the feeding mechanism is arranged, when caramel treats are fried, the caramel treats are firstly put into a feeding hopper, the caramel treats fall into the frying cavity along the inclined residue filtering net, and meanwhile, redundant residues can go through the residue filtering net into a residue collecting box, and then the residues fall into the frying cavity can be reduced, so that generation of cancerogenic substances and pollution of edible oil due to long-time frying are effectively avoided.