A frying device for processing lion head

Abstract

The invention discloses a frying device for processing lion heads, which includes a starch paste mechanism and a frying mechanism. The starch paste mechanism includes a casing body, and a feeding funnel, a starch feeding hopper and a casing are arranged on the top of the casing body. The discharge cylinder is arranged on the right side of the chassis body; the frying mechanism includes a support box body, a first support frame is fixedly arranged on the outer wall of the left side of the support box body, and a first transmission sprocket is installed on the end of the first support frame. The activity is provided with the conveyer belt, and the spacing on the conveyer belt is provided with the fixed plate. The invention is provided with a starch paste coating mechanism and a frying mechanism, which can wrap the lion head with starch paste and perform rapid frying operation, reduce labor intensity, improve labor efficiency, improve the uniformity of starch paste wrapping lion head, and prevent oily When frying, the gaps or weak points of the starch paste will be burnt, which can improve the product quality, and can clean the oily residue on the conveyor chain to prevent the oily residue from sticking to the lion head.

Description

technical field [0001] The invention relates to the technical field of lion head processing, in particular to a frying device for lion head processing. Background technique [0002] Lion head is a traditional dish in the Huaiyang Cuisine of Yangzhou, Jiangsu Province, China. Legend has it that the practice of lion head began in the Sui Dynasty. When Emperor Yang of the Sui Dynasty was traveling, chefs made squirrel mandarin fish, money shrimp cakes, ivory chicken strips and It is said that the original name is sunflower chopped meat and sunflower meatballs. Wei Juyuan, the chef of Wei Zhi, the Duke of Xun in the Tang Dynasty, made four famous dishes of squirrel mandarin fish, money shrimp cake, ivory chicken strips, and sunflower chopped meat. The guests in the audience were amazed, and the sunflower chopped meat was renamed as lion head. This dish tastes soft, healthy and nutritious. [0003] During the production process of fried lion head, it is necessary to pass the f...

AI Technical Summary

Problems solved by technology

[0003] During the production process of fried lion head, it is necessary to pass the formed lion head meatballs in the starch paste to coat the surface with a layer of starch paste. During the frying process, the lion head will not fall apart or the surface will be burnt But, in the process of making fried lion heads in large quantities, there are the following problems: 1. Employees need to put the formed lion heads in starch paste Operation, during mass production, labor intensity is high, labor efficiency is low, labor cost is high, and it is difficult to mix the starch paste evenly manually, which affects the uniformity of the starch paste wrapping the lion's head and reduces the overall taste quality of the product; 2. A large number of lion's heads When the starch paste is passed at the same time, several or more lion heads are likely to be stacked on top of each other, and the bonding parts cannot fully contact the starch paste, resulting in the lion heads not being completely wrapped by the starch paste, causing uneven heating of the lion heads during frying , the gaps or weak points of the starch paste are easy to burn, which seriously affects the taste and quality of the lion's head after making it; 3. If the lion's head wrapped with starch paste is in contact with each other for a long time, it is easy to contact and stick to each other, put it into the fryer When frying, it is easy to cause several lion heads to stick and fry, which will affect the appearance of the finished product and reduce the market competitiveness; 4. After frying the lion heads in a conventional frying machine, part of the starch paste will stick to the conveyor network to form oil residue , these oil residues are easy to attach to the braised lion head during the frying process, causing the taste of the fried lion head to deteriorate. The oil residue after repeated frying can also easily reduce the quality of the oil used for frying, which not only affects the overall quality of the product , is also easy to cause cancer and affects people's health. Therefore, it is urgent to improve

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