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Centrifugation de-oiling method of fried food

A technology for fried food and centrifugal deoiling, applied in food preparation, food science, application, etc., can solve the problems of low deoiling efficiency, lower oil content, and high oil content, and achieve high deoiling efficiency, reduce processing costs, The effect of low oil content in food

Inactive Publication Date: 2009-04-01
天津庞氏商贸集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the deficiencies of the existing deoiling methods for fried foods, such as low deoiling efficiency and high oil content in the food, the present invention provides a centrifugal deoiling method for fried foods, which can not only improve the deoiling efficiency , and can reduce the oil content in food

Method used

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Embodiment Construction

[0006] The embodiment is to put the fried food in a centrifugal dryer, and the centrifugal dryer drives the fried food to rotate, so that the oil in the fried food is thrown out of the food.

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Abstract

The invention provides a centrifugal deoiling method used for fried food, relating to a food processing method and technology, in particular to the deoiling method and technology during the process of the fried food. The fried food is put in a centrifuging machine; the fried food is driven to rotate by the centrifuging machine so as to lead the residual oil of the fried food to be thrown out of the fried food under the action of the centrifugal force; the method has the beneficial effects that the deoiling efficiency of the fried food is high, the oil content of the food is low, the processing cost is reduced and the fried food is beneficial for the health of people.

Description

belongs to the technical field. [0001] The invention relates to a centrifugal deoiling method for fried food, which relates to a food processing method and technology, in particular to a deoiling method and technology in the fried food processing process. Background technique [0002] At present, the known deoiling method and technology in the fried food processing process is: put the fried food on an overhead support, let the oil in the food leach from the food by its own weight and drop to the bottom of the support. However, the method of leaching the oil in the food by its own weight and dropping it to the bottom of the bracket has low deoiling efficiency, and the food contains more oil. Contents of the invention [0003] In order to overcome the deficiencies of the existing deoiling methods for fried foods, such as low deoiling efficiency and high oil content in the food, the present invention provides a centrifugal deoiling method for fried foods, which can not only i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/01A23L5/10
Inventor 刘秀玲
Owner 天津庞氏商贸集团有限公司
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