34 results about "Vacuum fryer" patented technology

The invention relates to a method for preparing crispy dried sweet potatoes and belongs to the technical field of agricultural product processing. According to the method, fresh white sweet potatoes which are free of worm damage, large in size, smooth in surface and easy to clean are adopted as the raw material, pretreatment including cleaning, peeling and slitting is conducted, then the sweet potatoes are cooked in a pot to be medium-well, transferred to an oven to be baked till surfaces become crispy, soaked with baijiu till the sweet potatoes become wet and soft, taken out, dried, placed in a vacuum fryer to be fried, subjected to centrifugation with a deoiling centrifuge, cooled and subjected to nitrogen-filled packing, and finally the crispy dried sweet potatoes which taste delicious, strong and pure and have a durable aftertaste are obtained.

The invention relates to a crisp, fragrant and sweet zea mays kernel leisure food which takes zea mays kernels as raw materials and is eatable directly. A processing technology of crisp, fragrant and sweet zea mays kernels comprises the following steps of: removing impurities in zea mays, cleaning up, and performing stewing on zea mays kernels at 100 DEG C by steaming equipment until the zea mays kernels are thoroughly cooked; pre-cooling the zea mays kernels, and then slowly freezing the pre-cooled zea mays kernels at a temperature lower than 0 DEG C by a freezer; unfreezing at room temperature, blow-drying moisture on the surfaces of the zea mays kernels, and frying in a vacuum fryer until the moisture content of the zea mays kernels is 10-15%; and evenly mixing weighted star anise, pepper, Chinese cinnamon, clove, ginger and other spiceries, chilli powder, table salt, white granulated sugar and other accessories, cyclodextrin, antioxidant and other food additives, and the fired zea mays kernels in a mixing pot, weighting and performing gas packing to obtain the crisp, fragrant and sweet and delicious zea mays kernel leisure food.

The invention discloses a preparation process of spiced beef. The preparation process comprises the following steps: (1) raw materials are taken in parts by weight; (2) the materials are packed; (3) boiling out is conducted; (4) spicing is conducted; (5) air drying is conducted; and (6) fragrant frying is conducted, specifically, 300-500 parts of spiced beef strips are taken out and sliced into beef slices with the thickness being 0.3-0.6 cm, 10-30 parts of soy sauce is evenly smeared on the surfaces of the beef slices, after being pickled for 10-30 minutes, the beef slices are sent into a vacuum fryer to be fried for 5-10 minutes, and then the spiced beef can be obtained. Preparation of the sauce is based on a traditional Chinese medicine theory and an existing cooking technology, the spiced beef has perfect combination of color, aroma and taste, is balanced in nutrition, and has a health care effect on intestines and the stomach, and the spiced beef prepared from the sauce has the longer shelf life, and has no side effect on the body after being eaten for a long time.

The invention relates to vacuum low-temperature frying equipment and method, and aims at providing vacuum low-temperature frying equipment and method with the advantages that the operation is continuous, the operation is simple and convenient, the labor cost is reduced, and the mouth feel of fried food is good. The method comprises the following steps of sending to-be-fried material into a vacuum frying pot for frying, maintaining the process temperature to 80-110 DEG C and the frying time to 30-40 minutes, automatically controlling the temperature in the frying process, and automatically removing oil after frying; putting the fried food into a collection hopper, and removing defective semi-finished products and impurities on a frying conveying line; stirring the material by a stirrer in a rolling way, and uniformly mixing the sorted fried semi-finished products and the auxiliary materials; conveying the semi-finished products to a cooling line for cooling, and maintaining the temperature to 20-30 DEG C by adjusting, increasing and reducing the number of cooling fans; conveying the seasoned fried semi-products to a package table, and packaging.

The invention provides a preparation method of day lily fruit and vegetable crisp chips. The preparation method comprises the following steps: (1) carefully selecting fresh day lily, performing fixation in boiling water, performing washing with water, performing cooling and performing draining; (2) chopping the day lily after fixation, performing transferring to a high-speed shearing machine, adding water according to a ratio of 100 parts of the day lily after fixation and 25-40 parts of water, performing shearing at a high speed to obtain day lily pulp, adding 10-20 parts of starch, 0.2-1 part of edible salt and/or 1-5 parts of sucrose, continuously performing shearing, performing uniform dissolving, heating the obtained mixed pulp to 60-75 DEG C by a continuous forming pelleter, performing gelatinizing and performing cutting into slices; and (3) performing frying in a vacuum fryer to be crisp, performing spin-drying to remove oil, performing cooling, performing grading, and performing packaging in a moistureproof manner to obtain the day lily fruit and vegetable crisp chips. The day lily fruit and vegetable crisp chips obtained by the method are not greasy, crisp in mouth feel and delicious in flavor, well maintain color, appearance, flavor, taste and nutrition of the day lily, have the characteristics of low fat, low calorie, high cellulose and the like, are convenient to eat, and are suitable for people of all ages.

The invention belongs to the technical field of processing of aquatic products, and particularly relates to a processing method for improving the elasticity of crayfish meat. The crayfish meat prepared by means of the method is high in elasticity and oxidation resistance, and the texture of the crayfish meat is improved. The processing method is characterized by comprising the steps of removing crayfish intestines after fresh crayfishes are brushed thoroughly with clear water; conducing microwave heating on the crayfishes; putting the crayfishes after microwave heating treatment into a fryingpan for stir-frying, putting fructus schizandrae which accounts for 0.1-0.3% of the mass of the crayfishes and tea leaves which account for 0.05-0.1% of the mass of the crayfishes into the frying fan,and conducting stir-frying for 1-2 min; putting the crayfishes into a vacuum deep-frying pan for deep-frying, conducting deep-frying for 1-2 min under the vacuum degree of 70-80 KPa, wherein the deep-drying temperature is 60-70 DEG C; fishing out the crayfishes, pouring the crayfishes into the pan, adding condiments, conducting stir-frying for 3-5 min, and then transferring the crayfish meat outof the pan.

The invention belongs to the technical field of aquatic product processing, and particularly relates to a preparation method of refrigerated fresh-keeping flavored crayfishes. By means of the method,the storage period of the crayfishes can be prolonged, the meat of the refrigerated crayfishes still keeps high protein content and elasticity, the good taste is maintained, and a longer crayfish storage and transportation period is provided for families or production industries. The method is characterized in that fresh crayfishes are placed in clear water for temporary breeding; the crayfishes are fished out and placed in an aqueous solution of acetic acid, semen cassiae, broad bean powder and gleditsia sinenis lam gum are added into the aqueous solution and mixed uniformly, and the crayfishes are completely submerged in water, cooled, frozen into blocks and refrigerated for storage; the refrigerated crayfish ice blocks are unfrozen, and the crayfishes are thoroughly washed and brushed with clear water; the crayfishes are put into a vacuum fryer for deep frying; the crayfishes are fished out and poured into a hot oil pot, seasonings are added, and stir frying is carried out; sauce ispoured into the pot, braising is conducted for 2-3 min, and the crayfishes can be taken out of the pot.

The invention discloses a preparation method for vacuum-fried puffing potato chips. The preparation method comprises the steps of raw material selecting, chip cutting, quick freezing, vacuum frying and packaging. The vacuum frying method specifically comprises the steps that quick-frozen potato chips are put into a vacuum frying pot, and vacuumizing is performed intermittently, wherein vacuumizing is controlled to be performed at the speed that the vacuum degree is reduced by 10-20 KPa per minute, then frying is performed for 1-2 min by keeping the vacuum degree, vacuumizing and frying are repeatedly performed until the vacuum degree in the vacuum frying pot reaches 80-95 KPa, frying is continuously performed for 1-5 min by keeping the vacuum degree invariable, then vacuum frying is completed, and the frying temperature is controlled at 60 DEG C-80 DEGC in the vacuum frying process; after vacuum frying is completed, vacuum deoiling is performed by continuously keeping the vacuum degree invariable. The vacuum-fried puffing potato chips prepared through the method are good in quality and mouthfeel and stable in quality.

The invention discloses a processing technology of a Taiwan style lotus root cake. The processing technology comprises the steps as follows: preparing, cleaning and slicing lotus roots; preparing minced meat; preparing crisp paste; placing lotus root sandwiches coated with the crisp paste in a vacuum fryer to be fried at the oil temperature of 150-160 DEG C for 6 min; cooling the fried lotus root sandwiches to obtain a finished product, and quick-freezing and packaging the finished product. The processing technology of the Taiwan style lotus root cake is simple to operate, the lotus root sandwiches coated with the crisp paste are placed in the vacuum fryer, and the produced lotus root sandwich product is attractive in appearance and intact in shape. The Taiwan style lotus root cake fried according to the processing technology and the formula of the Taiwan style lotus root cake tastes crisp, has lasting aftertaste, has low oil content and conforms to modern health concept because no expanding agents, crisping agents or chemical seasonings are added and frying is conducted in the vacuum fryer.

The invention discloses an energy-saving vacuum fryer, which belongs to the technical field of fruit and vegetable production frying, and comprises a base, a fryer main body is arranged on the upper surface of the base, the fryer main body comprises a shell I and a shell II through a hydraulic rod, the shell II can be controlled by the hydraulic rod to extend or contract to realize up-and-down movement, the shell I is installed on the base, a containing frame is arranged in the shell I, and a driving part used for driving the containing frame to rotate so as to achieve rapid deep-frying is installed on the shell II. A plurality of placing seats are matched with connecting blocks, fixing blocks and screens to form a placing frame for placing fruits and vegetables, different fruits and vegetables can be separately placed, the screens are used for ensuring that deep-frying liquid enters the placing seats for deep-frying, and meanwhile, a motor is matched to drive a rotating shaft and a positioning plate to drive the placing frame to rotate; the product can fully operate when fruits and vegetables are fried, the vacuum fryer is simple in structure and convenient to use, and the deep-frying effect is effectively improved.

The invention discloses a processing technology of fragrant and sweet corn grains. The processing technology comprises the following steps: removing impurities from the corn grains and fully washing the corn grains; steaming the corn grains by a steaming device at high temperature until the corn grains are fully cooked; pre-cooling the corn grains and slowly freezing the corn grains by a freezing device; unfreezing the corn grains at room temperature; blowing the corn grains so as to dry the moisture on surfaces of the corn grains; frying the corn grains in oil by a vacuum frying pan; uniformly mixing the fried corn grains with weighed spices, accessory ingredients and food additives in a material-mixing pot, wherein the accessory ingredients comprise star anises, pricklyash peels, barks of Japanese cinnamon, cloves, fresh gingers and the like, the accessory ingredients comprise hot-pepper powder, table salt, white granulated sugar and the like, and the food additives comprise cyclodextrin, antioxidant and the like; and packing the corn grains in measured inflatable packages, so that a crispy, sweet and delicious corn leisure food is prepared.

The invention discloses a self-cleaning full-automatic vacuum fryer, which comprises a fryer body, and an oil spraying seam used for flushing the inner wall of the bottom section of the fryer body isformed in the inner circumferential wall of the fryer body. The pot bottom section is connected with a main oil pipe communicated with an oil storage tank, and the main oil pipe is sequentially connected with an X1 valve, a filter, an oil pump and an X2 valve in series; the main oil pipe is connected with an upper oil return pipe and a lower oil return pipe in parallel, one end of the upper oil return pipe is communicated with the oil storage tank, and the other end of the upper oil return pipe is connected to the main oil pipe between the oil pump and the X2 valve; one end of the lower oil return pipe is connected to the main oil pipe between the X1 valve and the filter, and the other end of the lower oil return pipe is connected to the main oil pipe between the X2 valve and the bottom section of the fryer body; the main oil pipe between the oil pump and the X2 valve is connected with an oil spraying pipe with the other end communicated with an inner cavity of an oil spraying channel,and the oil spraying pipe is connected with a Y1 valve in series. The vacuum fryer is simple in structure, frying work and work of self-cleaning the inner wall of the fryer can be achieved at the same time, the cleanliness of oil in the frying process can be guaranteed, and the frying effect and the product quality are improved.

The invention relates to the field of food processing equipment, in particular to a low-temperature vacuum frying equipment and processing method, comprising: a frying chamber, a water vapor heat source, an oil storage tank, a heating oil tank and a vacuum condensing device, the bottom of the frying chamber A pallet is arranged at the center, and the pallet is connected with the motor at the bottom. The low-temperature vacuum frying machine provided by the present invention can solve the problems of unstable oil temperature, excessive oil temperature, fruit and vegetable sticking, and complicated frying oil recovery. High quality, suitable for industrial production.

The unitized vacuum fryer is capable of low atmosphere vacuum cooking and has an elongate cooking tunnel having an upper portion separable from a base portion for cleaning and maintenance. When hermetically sealed together the two portions function to retain a high vacuum for an enclosed fry cooking system. Hermetic sealing locks at each end of the tunnel afford product entry and exit. The vacuum fryer does not require a separate enclosing pressure vessel.

Disclosed is a low-temperature and vacuum walnut kernel frying device. The low-temperature and vacuum walnut kernel frying device is composed two identical vacuum fryers and a vacuum tank, wherein each vacuum fryer is in a structure with an inclined bottom, a cylindrical body and a sealing cover, the bottom side surface of the inclined bottom is provided with an oil residue discharging port and avalve, the circumference of the cylindrical body is sequentially provided with a heating layer and a heat insulating layer, one side of the upper portion of the cylindrical body is provided with a vibrating motor, and the other side opposite to the vibrating motor is provided with the support ring and the inverted L-shaped cantilever of a sealing cover opening device; the sealing cover is closed by a rotating screw fixed onto the upper portion of the outside of the wall of the cylindrical body and is provided with the lifting screw, the nut, the vacuum meter, the vacuum valve and the pipe of the sealing cover opening device; the inner bottom of each vacuum dryer is provided with a meshed support plate, on which a barrel composed of a meshed wall and a meshed bottom is arranged, and the toprim of the barrel is connected with the vibrating motor through a vibrating rod; the vacuum tank is in a barrel shape, the top of the vacuum tank is provided with a sealing plug, which is provided with an oil inlet, a vacuum valve and a pipe, and the vacuum tank is connected with the vacuum fryers through pipes on both sides.

The invention discloses a flashboard type vacuum sealing device and relates to the sealing device capable of keeping vacuum degree under the condition that bulk material and packaging material are continuously fed and discharged, The flashboard type vacuum sealing device is composed of two groups of sealing valve banks, a forevacuum cabin, a vacuum return-flow system and a pressure gas supply system which can be combined into three different processing manners, that is, feeding and discharging manner of bulk material vertical flashboard type vacuum sealing device, feeding and discharging manner of bulk material or packaging straight-line falling flat-pushing flashboard type vacuum sealing device and feeding and discharging manner of packaging right-angle flat-pushing flashboard type vacuum sealing device; the flashboard type vacuum sealing device uses a feeding-discharging sealing device under the continuous vacuum or pressure condition, or some equipment adopts a group of sealing valve bank as a sealing valve for sealing in interstitial pressure or vacuum processing; and the feeding-discharging sealing device and the sealing valve bank are suitable for the supporting facility of a continuous feeding-discharging sealing device of a continuous vacuum dryer, a continuous vacuum fryer, a continuous vacuum precooling machine, a continuous vacuum impregnating machine and the like.