Method for controlling polar components of edible vegetable oil in frying process

A technology of edible vegetable oil and polar components, which is applied in the direction of oil/fat baking, etc., can solve the problem of oil quality degradation, and achieve the effect of guaranteed quality, little fluctuation, and stable data

Inactive Publication Date: 2019-01-25
惠州卫生职业技术学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After repeated use and high temperature heating, frying oil can undergo a series of physical and chemical changes, which will reduce the quality of the oil

Method used

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  • Method for controlling polar components of edible vegetable oil in frying process
  • Method for controlling polar components of edible vegetable oil in frying process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The method for controlling polar components in the frying process of edible vegetable oil is characterized in that it comprises the following steps:

[0031] S1. Add a constant amount of oil into the frying container 1;

[0032] S2. Know the liquid level height h of the edible vegetable oil in the frying container through the liquid level sensor 2;

[0033] S3. Put the food to be fried into the frying container through the hollowed-out container 3 for frying;

[0034] S4. After the frying is completed, pick up the container and hang it on the upper part of the frying container, and put oil-absorbing paper 4 into the container;

[0035] S5. After hanging for a certain period of time, take out the container and obtain the liquid level h1 of the edible vegetable oil in the frying container according to the liquid level sensor. If h1≤0.75h, add edible vegetable oil to the frying container until the edible vegetable oil is within The liquid level in the frying container is...

Embodiment 2

[0049] The method for controlling polar components in the frying process of edible vegetable oil is characterized in that it comprises the following steps:

[0050] S1. Add a constant amount of oil into the frying container 1;

[0051] S2. Know the liquid level height h of the edible vegetable oil in the frying container through the liquid level sensor 2;

[0052] S3. Put the food to be fried into the frying container through the hollowed-out container 3 for frying;

[0053] S4. After the frying is completed, pick up the container and hang it on the upper part of the frying container, and put oil-absorbing paper 4 into the container;

[0054] S5. After hanging for a certain period of time, take out the container and obtain the liquid level h1 of the edible vegetable oil in the frying container according to the liquid level sensor. If h1≤0.75h, add edible vegetable oil to the frying container until the edible vegetable oil is within The liquid level in the frying container is...

Embodiment 3

[0063] The method for controlling polar components in the frying process of edible vegetable oil is characterized in that it comprises the following steps:

[0064] S1. Add a constant amount of oil into the frying container 1;

[0065] S2. Know the liquid level height h of the edible vegetable oil in the frying container through the liquid level sensor 2;

[0066] S3. Put the food to be fried into the frying container through the hollowed-out container 3 for frying;

[0067] S4. After the frying is completed, pick up the container and hang it on the upper part of the frying container, and put oil-absorbing paper 4 into the container;

[0068] S5. After hanging for a certain period of time, take out the container and obtain the liquid level h1 of the edible vegetable oil in the frying container according to the liquid level sensor. If h1≤0.75h, add edible vegetable oil to the frying container until the edible vegetable oil is within The liquid level in the frying container is...

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PUM

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Abstract

The invention provides a method for controlling polar components of edible vegetable oil in a frying process, which is characterized by comprising the following steps of: 1, adding a constant quantityof oil into a frying container; 2, obtaining the liquid level height h of the edible vegetable oil in the frying container through a liquid level sensor; 3, putting the food to be fried into the frying container through a hollowed-out containing container for frying; 4, after the frying is finished, taking up the containing container and hang up the containing container on the upper part of the frying container, and putting oil absorption paper into the containing container; 5, after hanging for a certain time, taking out the container. According to the invention, the content of polar components can be monitored in real time in the production and application process of edible vegetable oil, overproof products are prevented from flowing into the market, and effective guarantee is providedfor the rights and interests of consumers and the health of people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for controlling polar components in the frying process of edible vegetable oil. Background technique [0002] Edible vegetable oil is the daily necessities of the people and one of the important sources of nutrients needed by the human body. Common edible oils are mostly vegetable oils, including soybean oil, peanut oil, rapeseed oil, palm oil, olive oil, canola oil, sunflower oil and sesame oil. Different types of edible vegetable oils have different component contents, which can meet the needs of different groups of people. With the rapid development of my country's economy and the continuous improvement of people's living standards, the per capita consumption of edible vegetable oil in my country is showing a steady upward trend. Because of this, its safety is closely related to everyone's health, and the quality of edible vegetable oil has att...

Claims

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Application Information

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IPC IPC(8): A21B5/08
CPCA21B5/08
Inventor 李莉玲
Owner 惠州卫生职业技术学院
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