30results about How to "Control oil content" patented technology

The invention relates to non-fried instant noodles with low oil content and fried flavor and a preparation method thereof. The preparation method comprises the steps of kneading a dough prepared from wheat flour, starch, water chestnut flour, raw peanut pulp, a mixed thickener, salt and an edible emulsifier, carrying out the conventional procedures such as boiling, rolling, shredding, cooking, cutting off and folding, subjecting the obtained cooked noodle lump to circulating hot air drying at 100-140 DEG C until the water content is not more than 12%, then uniformly spraying mist-like edible oil on the cooked noodle lump, then carrying out microwave drying and shaping, adding seasoning packets after cooling and packaging the finished product. The preparation method has the advantages that the instant noodles have high nutritive value; the oil content of the pastry is controlled; and the reconstitution property, taste and flavor of the fried instant noodles are maintained.

The invention relates to the technical field of production technology of thermoplastic chopped strands, in particular to a method for producing thermoplastic chopped strands after modification of glass fiber filaments. The process waste produced in the glass fiber production process of the present invention is short-cut by a Humen guillotine, granulated by a granulator, then sprayed with a self-developed infiltration agent, then dedusted by a dust removal device, and finally enters a vibration fluidization The bed is dried to produce thermoplastic-reinforced chopped strands. The sizing agent is composed of the following raw materials in weight percentage: coupling agent 0.3‑1%, film forming agent A1‑15%, film forming agent B1‑16%, lubricant 0.6‑2%, crosslinking agent 0.050.01‑0.3% , 0.05‑0.2% of antistatic agent and the balance of deionized water, and optimize the preparation method of wetting agent. The treatment process of the invention is simple and reasonable, and the final product is clean and of good quality.

The invention discloses a reverse accumulation type linkage conveyor, which includes a discharge shell, and is characterized in that: one side of the discharge shell is provided with three sets of left, middle and right conveyor belts, and the inside of the conveyor belt is provided with a power cylinder , the inner side of the conveyor belt is provided with a processing system, the inside of the discharge shell is provided with a control system, the upper side of the discharge shell is provided with a selection mechanism, the processing system includes three transmission balls, the right side One side of the transmission ball is connected to a rotating arm, and the lower bearing of the rotating arm is connected to a control room. The control room is divided into three chambers: upper, middle and lower. On the power cylinder on the middle side, a friction film is arranged inside the power cylinder, the control room chamber pipeline on the lower side is connected to the friction film on the middle side, and the transmission ball on the right side is connected to a rotating needle by a pipeline. The invention has the characteristics of low energy consumption and the ability to deal with related problems independently.

The invention relates to the technical field of food processing, in particular to a full automatic low-temperature vacuum frying device. The device comprises a vacuum frying tank, a discharging device, a heating device and a cooling device which are arranged on a rack in sequence, the discharging device is arranged at one side of the vacuum frying tank, the cooling device is communicated with the vacuum drying tank through a vacuum tube, the vacuum frying tank comprises a tank body and a tank lid arranged on the upper portion of the tank body, a rotating disc is arranged in the center of the bottom inside the tank body, the rotating dick is driven by a rotating motor to rotate, a guiding shaft is arranged on the rotating disc, a material frame is arranged on the rotating disc and provided with a shaft sleeve allowing the material frame to be inserted into the guiding shaft, a material frame lid is arranged on the material frame, a mounting block is arranged at the upper end of the shaft sleeve of the material frame, protruding blocks are arranged on the mounting block, the material frame lid is provided with a through hole matched with the mounting block, the material frame lid is located below the mounting block when covering the material frame, clamping grooves are upwards formed in the outer side around the upper end of the material frame, and the material frame lid is provide with clamping blocks matched with the clamping grooves.

The invention discloses a fish scale leisure food and a production process thereof. The food is characterized in that: the food treats fresh or frozen stored fish scale as a raw material; the production process comprises operations of unfreezing, cleaning, pickling, cleaning, softening, frying, oil control, seasoning, bagging and the like; wherein a technology of low temperature pickling which is adopted allows pickling materials to uniformly penetrate; the technology of high temperature softening which is adopted allows partial scale collagen chains to fracture; and the technology of high and constant temperature frying which is adopted allows fish scale to rapidly puff. The leisure fish scale food produced through the process has a peculiar fish scale flavor, tastes crisp and delicious, and mellow, and can be transported, stored and sold at normal temperature.

The invention relates to a draw texturing system of a DTY high stretch yarn for knitted socks, and relates to the technical field of textile production. The draw texturing system comprises a base frame, and further comprises yarn inlet mechanisms, a first roller, a first hot box, a false twister, a second roller, a network nozzle, a second hot box, a third roller, an oiling mechanism and a windingmechanism, wherein the yarn inlet mechanisms, the first roller, the first hot box, the false twister, the second roller, the network nozzle, the second hot box, the third roller, the oiling mechanismand the winding mechanism are sequentially arranged on the base frame in the stretch yarn moving direction. The oiling mechanism comprises an oil box fixedly arranged on the base frame and an oil cover rotationally arranged on the base frame, the oil cover is located on the upper side of the oil box, the oil box is filled with an oiling agent, the oil cover is rotationally provided with an oilingwheel, and the lower end of the outer ring surface of the oiling wheel stretches into the oiling agent. The oil cover is provided with an oil control assembly used for squeezing the end face of the high stretch yarn to control the oiling quantity of the high stretch yarn, and the oil control assembly is located on the side, away from the third roller, of the oiling wheel. The draw texturing system has the advantages that the oil containing rate of the DTY high stretch yarn is controlled, so that the quality of the DTY high stretch yarn is improved.

The invention relates to low-oil-temperature instant noodles subjected to far infrared drying and a preparation method thereof. The preparation method comprises the steps of kneading a dough prepared from wheat flour, starch, water chestnut flour, raw peanut pulp, a mixed thickener, salt and an edible emulsifier, boiling, rolling, shredding, cooking, cutting off, uniformly spraying low-temperature frying oil on the upper and lower sides of the noodles, carrying out secondary far infrared drying and shaping and obtaining an instant noodle lump after cooling. The preparation method has the advantages that the instant noodles have high nutritive value; the oil content of the pastry is controlled; and the reconstitution property, taste and flavor of the fried instant noodles are maintained.

The invention discloses a fish bone leisure food and a production method thereof. The method is characterized in that: fresh or frozen fish bones are taken as raw materials, and the production method comprises the steps of unfreezing, cleaning, pickling, softening, deep-frying, removing oil, seasoning, bagging and the like, wherein pickling materials are uniformly permeated by a low-temperature pickling technology; the fish bones are softened through high-temperature steam treatment; the fish bones are quickly dehydrated to form the crispy quality by a high-temperature constant-temperature deep-frying technology; and the quality guarantee period of a product can be effectively prolonged by a centrifugal oil removal technology. The fish bone leisure food produced by the method has the flavor of the fish bones, is crispy and delicious, has mellow taste and can be transported, stored and sold at normal temperature.

The invention relates to the field of food processing equipment, in particular to low-temperature vacuum frying equipment and a processing method that are easy to control temperature. It includes: frying chamber, heat transfer oil tank, oil storage tank, heating oil tank and condensing device for vacuuming. The low-temperature vacuum frying machine provided by the invention can solve problems such as unstable oil temperature, high oil temperature, fruit and vegetable adhesion, and complicated frying oil recovery. Quality meets industrial production.