Microwave and vacuum frying integrating device for food processing, and efficient frying method

Abstract

The invention relates to a microwave and vacuum frying integrating device for food processing and an efficient frying method, and belongs to the field of rapid frying, dewatering and drying devices for foods. The integrating device comprises a microwave heating cavity, a microwave generator, a microwave vacuum frying vessel, an oil storage tank, an oil pump, a hanging basket, a hanging basket rotating device, a condenser and a control panel, wherein the hanging basket is used for placing materials; the microwave generator is a variable-frequency microwave generator with high precision; the circumferences of the microwave generator are distributed evenly, vertically and spirally; the microwave generator adopts a waveguide feeding operation in a side part extending manner; the microwave vacuum frying vessel is used for frying the materials; and the oil pump is connected with the vacuum frying vessel, so that the materials are heated evenly in a pulse spouting manner. After the frying operation is finished, the frying oil is pumped back to the oil storage tank, and a vacuum de-oiling operation is carried out through the hanging basket rotating device. The integrating device has the advantages of high efficiency, rapidness, energy conservation and reduction in production cost. In order to realize an effect similar to a stirring effect, the pulse spouting manner is adopted, so that the frying effect is more uniform and the frying quality is very good. In addition, the flavor, the color and the nutritional ingredients of an original product are maintained when the materials are processed in the vacuum frying manner.

Description

technical field [0001] The invention relates to an integrated microwave and vacuum frying device and a high-efficiency frying method for preparing food, belonging to the field of rapid frying, dehydration and drying devices for food. Background technique [0002] Vacuum frying is a food processing technology developed in the late 1960s and early 1970s. It combines vacuum technology and frying technology to keep the material in a negative pressure state. This relatively anoxic environment Food processing under certain conditions can reduce or avoid the hazards caused by oxidation reactions. Vacuum frying can maintain the original color, aroma and nutritional content of the food. The water in the product will be heated and evaporated at low temperature and sprayed out, thus forming a crispy and porous structure and a crispy taste of the food, and the oil content is low. [0003] The basic properties of microwave are usually shown as three characteristics of penetration, refle...

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Problems solved by technology

[0013] Paulo F. (2008) studied the high-quality fruit and vegetable snack products of vacuum frying. The heating element in the vacuum frying equipment used in it is located at the bottom of the fryer, and the temperature rises unevenly during the heating process, which will lead to uneven product quality.

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