Processing treatment device for oil-fried food

Abstract

The present invention discloses a processing treatment device for oil-fried food. The processing treatment device for the oil-fried food comprises four stand columns, a bottom plate, an outer box, a material discharging cabinet, four cushion blocks, two conveying wheels, a conveyor belt, a transition plate, an oil-frying box, a top plate, a vertical plate, a gear belt, a gear, a servo motor, two support plates, a connecting plate, a handle, a filter box, a partition plate, two middle columns, an oil storage box, four support rods and an oil conveying pipe. The outer box is arranged on one sideof the top part of the bottom plate; the material discharging cabinet is arranged inside the outer box; the four cushion blocks are respectively arranged on the four corners of the top part of the outer box; the conveying wheel is arranged between the two cushion blocks; besides, a middle shaft of the conveying wheel is arranged on the cushion blocks; the conveyor belt is arranged between the twoconveying wheels; one side of the outer box is fixedly connected with the partition plate; besides, the partition plate is perpendicular to the side wall of the outer box; the two middle columns arearranged on the bottom part of one side of the partition plate; the oil storage box is arranged under the partition plate; the oil-frying box is arranged above the partition plate; the oil conveying pipe is arranged between the oil-frying box and the oil storage box; and the oil conveying pipe passes through the partition plate and is perpendicular to the partition plate.

Description

technical field [0001] The invention relates to the field of food processing equipment, in particular to a fried food processing device. Background technique [0002] Fried food is one of the traditional foods in our country, whether it is fried dough twists, fried spring rolls, croquettes during the New Year, or fried dough sticks, oil cakes, noodle nests eaten for breakfast every day, and French fries in foreign fast food that children like to eat. , Fried bread, fried chicken wings, and fried potato chips and fried biscuits in snacks are all fried foods. Fried foods are loved by many adults and children because they are crispy, delicious, fragrant, and can increase appetite. But regular consumption of fried food is extremely bad for your health. [0003] The Ministry of Health released the report on the "Risk Assessment of Acrylamide in Food", reminding residents to change their eating habits of eating fried and high-fat foods. California requires nine fast food restaura...

AI Technical Summary

Problems solved by technology

[0002] Fried food is one of the traditional foods in our country, whether it is fried dough twists, fried spring rolls, croquettes during the New Year, or fried dough sticks, oil cakes, noodle nests eaten for breakfast every day, and French fries in foreign fast food that children like to eat. , Fried bread, fried chicken wings, and fried potato chips and fried biscuits in snacks are all fried foods. Fried foods are loved by many adults and children because they are crispy, delicious, fragrant, and can increase appetite. But regular consumption of fried food is extremely bad for your health

[0003] The Ministry of Health released the report on the "Risk Assessment of Acrylamide in Food", reminding residents to change their eating habits of eating fried and high-fat foods. California requires nine fast food restaurants such as McDonald's and KFC to use warning labels. The content of acrylamide in French fries and potato chips. Acrylamide is a small molecular organic compound with a simple structure. The pure product is a transparent crystalline solid that can be dissolved in water. Polymerization under ultraviolet light, solid acrylamide is stable at room temperature, and violent reactions can occur when hot melt or oxidizing agents are in contact. Starch foods are prone to produce acrylamide under high temperature (>120°C) cooking, and with the increase of processing temperature , the content is also higher. At the same time, relevant experiments also found that the content of acrylamide in food with high starch content is high, while the content in food with high protein content is relatively small. It can be seen that food cannot be fried in hot oil for a long time. , and in real life, when people fry processed food, it often occurs that food debris is difficult to remove in the oil pan. Long-term frying will destroy the original taste of the food and be harmful to the human body. Therefore, a fried food processing method is proposed. device

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