Method for the production of briquettes fried noodles and installation for its implementation |
|
IPC classes for russian patent Method for the production of briquettes fried noodles and installation for its implementation (RU 2094003):
      
 Device for frying food / 2065286
The invention relates to food processing and can be used for making chips and French fries
 Furnace for roasting food / 2041700
 Methods of making long and/or short pasta (options) and installation for its implementation / 2091042
The invention relates to the production of pasta
Method for the production of pasta / 2091041
The invention relates to food industry, in particular the production of pasta
A method of processing oats (options) / 2090262
The invention relates to flour and cereal production, in particular to the processing of oats in oatmeal polished uncrushed cereal, rolled product (cereal, oatmeal, oat flour using waste for more mixes
Method for the production of pasta / 2089074
The invention relates to food industry, in particular, to the production of pasta
The method of drying pasta / 2087104
The invention relates to pasta production
 A method of making pasta / 2081616
The invention relates to food industry, namely, how to cook pasta of high biological value
 A method of obtaining a dough products and installation for its implementation / 2076612
The invention relates to pasta production
 Automatic machine for frying of doughnuts in fryer / 2259157
Automatic machine has accumulator communicating through dough feeding branch pipe with single semi-finished product dosing device adjoining to heat-insulated fryer bath wherein spiral heater is coaxially fixed. Automatic machine is further equipped with ready product extracting device comprising ejector and guiding rod connected to cutoff member of dosing device, which is movable in vertical plane relative to cup fixed in central opening formed in bath bottom. Dosing device is kinematically closed with stem for reciprocation drive disposed in dough feeding branch pipe. Valve partition is mounted in dough feeding branch pipe and fixed on stem of reciprocation drive mounted between stops of float-type dosing device. Cylindrical heat-exchanger is positioned within spiral of heater.
 Apparatus for frying of doughnuts in deep fat fryer / 2264778
Apparatus has dough accumulator with feeding branch pipe for feeding into device adapted for forming of individual semi-finished products and provided with vertical cooled sleeve mounted into bottom of heat-insulated deep fat fryer bath equipped with spiral heater, and ready product pickup device for removal of ready products from central guiding bar and directing into discharge ramp, said central bar being mounted on cutoff member of device for forming of individual semi-finished products and said cutoff member being kinematically connected with reciprocation drive. Ready product pickup device is made in the form of multithread screw defined by flexible rods helically fixed on shaft of rotation incidental with direction of lifting of doughnuts along guiding bar. Flexible restrictor fixed on upper end of guiding bar is preferably made in the form of cable oriented into discharge ramp.
 Apparatus for preparing of single baked products / 2297145
Apparatus has carcass, dough hopper, dosing device, dough feeding mechanism, fryers adapted for preliminary and final frying and equipped with heating members, ready product receiving mechanism, and drive. Fryers are fixed to carcass for displacement in such a manner that surface of fryer for preliminary frying of product in overturned state may be set above surface of fryer for final frying of product, which, in its turn, may be positioned above mandrel surface of ready product receiving mechanism. Said mechanisms are driven by means of single transmission-setting toothed mechanism consisting of central drive shaft with toothed segment fixed thereon, two intermediate shafts with gears and toothed segments fixed thereon, and four output shafts with gears fixed thereon. Axes of all the shafts are extending in parallel with one another. Toothed segments are adapted for engagement with respective gears. The number of segment teeth is equal to the number of gear teeth, and segment-to-gear transmission ratio is 0.5.
 Automatic apparatus for dough continuous deep-frying equipped with dough delivery device and intended for production of deep-fried flour products / 2444897
Invention relates to food industry. The apparatus for continuous dough deep-frying in trays is equipped with a dough delivery device and contains mechanisms for delivery dosage, turning and removal of dough to be dried. In the lower part of the apparatus, over the heating element, there is a tray arranged. Available in the apparatus are three or, preferably, four frying plates positioned so that to enable their rotation within a plane perpendicular to the vertical support post, displacement along the support post and fixation in the end position; stopper devices of conventional design provide for the required turning and relocation of dough pieces positioned on the frying trays and are attached to the trying trays.
 Automatic apparatus for flour products deep frying and device for delivery of dough into automatic apparatus / 2450519
Invention relates to food industry. The device contains one or more moulding plates under the delivery whole (24); the delivery hole (24) blocked with a locking plate (26) shaped as the upper moulding plate. The upper (preferably - flat) surface of the locking plate (26) has a diameter exceeding that of the food product produced, the lower surface of the locking plate (26) shaped so that to enable soft dough moulding under pressure. Additionally, the is a slider (27) arranged in the locking plate (26) by means whereof the hole (24) of the locking plate (26) may be opened and closed during the slider reverse motion.
Method for manufacturing macaroni products / 2244445
While dough mixing one should apply food biologically active additive named "sea buckthorn paste" as an aqueous suspension at the quantity of about 3-15% against flour weight. The innovation provides enrichment of products with biologically active substances.
Vermicelli and method for producing the same / 2247511
Method involves using rice groats are raw material; washing rice groats in running water at least three times; soaking in water having temperature below 140C for 5-7 hours; during soaking procedure, changing water in each hour; draining remaining water; washing resultant swollen rice groats in running water and grinding while adding water for producing of dispersed rice mass; holding dispersed rice mass for 2-4 days at room temperature until sediment of swollen rice mass and liquid above said sediment are produced; removing said liquid; mixing swollen rice mass to produce homogeneous mass; forming said mass and feeding it into boiling water and cooking for 10-15 min; separating excessive water and cooling resultant product to temperature of 2-60C. End product, namely, vermicelli, is individual subject-matter of the invention.
Vermicelli and method for producing the same / 2247511
Method involves using rice groats are raw material; washing rice groats in running water at least three times; soaking in water having temperature below 140C for 5-7 hours; during soaking procedure, changing water in each hour; draining remaining water; washing resultant swollen rice groats in running water and grinding while adding water for producing of dispersed rice mass; holding dispersed rice mass for 2-4 days at room temperature until sediment of swollen rice mass and liquid above said sediment are produced; removing said liquid; mixing swollen rice mass to produce homogeneous mass; forming said mass and feeding it into boiling water and cooking for 10-15 min; separating excessive water and cooling resultant product to temperature of 2-60C. End product, namely, vermicelli, is individual subject-matter of the invention.
Method for drying of macaroni products / 2259787
Method involves providing preliminarily heating-through of macaroni products for 1.5-2.0 min with steam having temperature of 95-120°C and relative humidity of 45-50%; providing high-temperature drying process in double-staged pattern until consumer moisture content of 12.5-13% is reached; stabilizing mechanical characteristics of products after drying process and cooling products to ambient temperature, with air temperature and relative humidity at first stage being the same as these characteristics at the stage of heating-through of products; reducing air temperature and relative humidity in intermittent mode to 90-98°C and to 43-45%, respectively, with stabilization process being provided during time interval of 20-25 min at air temperature of 30-35°C and equilibrium relative humidity of 70-75%. Macaroni products are cooled by blowing with atmospheric air.
|
(57) Abstract: Use: in the manufacture of briquettes fried noodles. The inventive method provides for the separation of noodles into briquettes, the location of the briquettes in a separate holding tank having a bottom permeable to oil plot, cooking briquettes in cooking oil. After frying carry out the forced removal of cooking oil in each tank by sucking it through the permeable section means having a head that is installed with the ability of the approach to the bottom of the holding tank. Installation for the production of briquettes fried noodles contains conveyors to move multiple holding tanks, oil bath, and means for removing the oil, having a head that is installed with the possibility of approach to permeable areas holding tanks. 2 S. and 2 C.p. f-crystals, 6 ill., 6 table. The invention relates to the production of pasta, in particular, in the form of fried briquettes, and equipment for the production. Typically in the industry used method for the production of fried pasta, mainly quickly prepared, comprising the steps of kneading the dough from flour, water, pipra the brand. The semi-finished product is placed in a certain portion in the form for frying and fry in oil with dried, and then cooled. Since the process of conversion of the starch contained in the product is accelerated when frying, the product has a porous structure, has good taste and can be easily hydrated in a short time by a simple addition of hot water. Usually briquettes fried pasta contain about 20% oil. Because the oil content in briquettes fried pasta is high, has the problem of their oxidation during transport and storage and deterioration fried noodles consequently oxidation. In addition, the attention of consumers to the content in food oils and grease caused by diseases of the population of Europe and America, caused by increased consumption of fat from food, appropriate to the traditions of these regions. Closest to the invention is a method and apparatus for the production of briquettes fried noodles provide the separation of the dough into portions with the formation of the briquettes and the location of each briquette in a separate holding their portion for frying and cooking briquettes. Each tank ethnicism result of the invention is the reduction of the residual fat content in briquettes fried pasta with simple, fast and efficient removal of oil from fried briquettes in a continuous production process. The technical result is achieved in that in the method of production of briquettes fried noodles, providing the stage of cutting the noodles to a fixed quantity for the formation of pellets, each pellet in a separate holding tanks for cooking, each of which has at its bottom permeable area covered by brick, and cooking briquettes in cooking oil after frying briquettes carry out the forced removal of cooking oil from each briquette in a holding tank through the suction cooking oil through the permeable area to remove oil that has a head that is installed with the ability of the approach to the bottom of the holding tank. In the installation for the production of briquettes fried noodles, including conveyors to move multiple holding tanks for frying placed in them briquettes noodles and oil bath to move it holding tanks through the cooking oil in the direction of travel of the conveyor, this technical result is achieved by the fact that the installation is provided with means for removal of oil, with oil through these areas. Head means for removing oil preferably with connection to the permeable section. The means for removing the oil may contain a separator associated with the cylinder, suction and discharge device is connected to the separator. In Fig.1 presents a diagram of a method of manufacturing briquettes fried noodles and a General view of the installation of Fig.2 head tool to remove oil and holding containers on the conveyor; Fig.3 holding tank and the cylinder, means for removal of oil in the context of Fig.4 the diagram of distribution of the content of oils and fats in the briquette fried noodles, placed in a vertical restraint capacity; Fig.5, a, b, C is a schematic depiction of a method of pumping and removal of oil from placed in a holding tank briquette fried noodles, and Fig.6 diagram of the method of supplying air jet high pressure area over the top of the brick of noodles for spraying oil and grease. Installation for the production of fried noodles includes capacity (oil pan) 1 frying filled with hot oil. The conveyor 2 is intended for transportation of many holding tanks 3 for frying. The container 3 is made of metals noodles 4. Over the containers 3 are covers 5 transported by another conveyor to open closed containers in certain positions, and during the roasting lid 5 closes the container and holds in her noodles. The means 6 for removing oil has a head 7, which is connected to the tank 3 through from the bottom as you lift them by the conveyor 2. Due to the suction effect of the device 8, the oil contained in the briquette fried noodles 4 is removed, with the selected oil is passed through a separator (e.g. a cyclone) 9 for collection and reuse. Head 7 for removal of oil is driven by an appropriate mechanism (not shown) that moves the head along a continuously moving conveyor 2. The method for operating the device is as follows. Prepared in the usual way the dough is cut into portions, the portions laid out in permeable holding vessel 3 and the lid 5. With the help of conveyor 2 carry out the transportation of the containers 3 through the oil-filled tank 1, and fried noodles. When you exit the container 1 carry out the separation of oil from the briquettes fried noodles. For this is their achieved through 30C, but not more than 40C after roasting), moves in the direction of movement of the conveyor 2. While the oil contained in the briquette fried noodles 4, is extracted from the device 8. When the movement of the conveyor 2, the cylinder 7 means for removal of oil connected to the bottom of the tank 3. When reaching the position marked position (dotted line in Fig.2) the head 7 moves away from the conveyor 2 and is detached from the bottom of the holding vessel 3 (as shown by the dotted line position in Fig.2). The position marked with the position shall be determined in accordance with the amount of exhaust oil and the speed of movement of the conveyor, and the head should reach this position for a time from 0.5 to 4 seconds after the start of selection of the oil. The number of heads in the means for removing the oil can be increased in accordance with the set time selection. This cycle is repeated by returning the head to the position marked position A. Although the head 7 is accompanied by a constantly moving conveyor 2, it can perform reciprocating motion in the direction opposite to the direction of movement of the conveyor 2, and may be of a design to commit and associated intermittent movement relative to the conveyor 2. CR is full or with a gap to the moving vessel 3 and placed over the upper part of the fixed head 7. Example 1. 150 g of noodles prepared by kneading 90 wt. including flour, 10 wt.h. starch, 32 weight.h. water, 1.5 wt.h. salt and 0.2 is small.h. seasoning, pressing the strips with thickness of 0.75 mm, cutting the flat of the knife and keeping fallow for 2 min (when the steam flow rate of 200 kg/h). The noodles are spread out in a conical tanks with diameters of the upper and lower parts, respectively, 82 and 65 mm and a height of 57 mm, and then fried in palm oil for 2 min and 10 s at a temperature of from 147 to 150oC. the result is a brick of noodles weight 65 g, suitable for packaging in an upright Cup. In Fig.4 shows the oil content in the upper, middle and lower layers, obtained by a specified example of the brick of noodles. As can be seen from Fig.6, although the upper part of the brick of noodles can be served within 1 with the high pressure air with a flow rate of 6.7 m3/min to remove oil and grease, no appreciable removal of oil does not occur (see column a in table.1). As can be seen from the table. 1, cooling of the briquettes noodles with air within 5 min at room temperature no noticeable removal of oil, even if the brick of noodles heated to 150oC hot air when the flow rate of 6.7 m3/min, and the oil otkachivaemogo proven oil and grease can be more effectively removed by suction through the bottom of the holding tank in a short period of time immediately after frying. Example 2. Illustrates the relationship between the time of allotment holding capacity of oil for frying, the duration of the removal of oil from the briquette fried noodles and volume of the removed oil. Every 105 g noodles, prepared according to example 1, is formed by pressing to a thickness of 0.75 mm, cut the flat of the knife and handle wet steam for 2 min at a flow rate of steam to 200 kg/h and Then placed in the mold with a diameter of the upper and lower parts, respectively, 82 and 65 mm and a height of 57 mm cakes fried in palm oil for 2 min and 10 s at a temperature of from 147 to 150oC. you get a cake noodle weight 65 g Remove the oil passes through the bottom of the holding container (see Fig.3), i.e. when connecting oil removal head to the bottom of the tank. Capacity when this cover is closed. The results of the experiment are presented in table.2. As can be seen from the table. 2, the volume of the removed oil when you change the length of the exhaust briquette to a device for removing oil remains virtually unchanged. However, for briquette fried noodles, sulecin as well as the destruction of the briquette. As mentioned above, the causes of this phenomenon is due to penetration of oils and fats in the noodles. No fracture of briquettes under the influence of means for removal of oil due to the high temperature and elasticity of the brick of noodles at the moment immediately after roasting. By reducing the temperature of the briquette noodle elasticity noodles is reduced, and therefore the briquette is easily destroyed under the influence of the pressure differential created by the removal tool oil. Example 3. Illustrates the relationship between the time of extraction of the briquette from the oil and the quantity of the removed oil. Cooking briquettes fried noodles is carried out according to example 1. The results of the experiment are presented in table.3. As can be seen from the table.3, with the increase in time allocation briquette noodles from the oil amount removed from it the oil is reduced and the possibility of destruction of briquettes increases. It was established that in circumstances where there is no cooling fried noodles, time allocation briquette of oil can be increased. The preferred time allocation briquette is a period of time not exceeding 40 C. Example 4. Briquette fried noodles prepared analogously to example 1. Through the 2 C. Oil removal is performed during the passage of the lid holding capacity over a wire mesh (Ref. 10) with a cell size of 5 mm means for separating oil "Fuji Ring Blow," the company Fuji Electric Co. Ltd. Air consumption is 6.7 m3/min. After 30 after roasting for 1 or 2 through the bottom of the form without the top cover, you can remove the oil using a head provided with a slot (Ref.11) of a width of 15 mm and a length of 70 mm, with the use of device "Fuji Ring Blow TM", company Fuji Electric Co. Ltd.(see Fig. 5, option "b"). The results of the experiments are presented in table 4. As can be seen from the table.4, when the air flow rate of 6.7 m3/min number of remote oil and grease in the versions "a" and "b" practically do not differ. In addition it is proved that the method specified in examples 1 and 2 with the drainage of oil through connected to the bottom of the holding tank oil removal head is quite effective. Example 5. The influence of different methods to remove the oil. 30-40 with after roasting in accordance with example 1 was carried out the removal of oils according to the scheme shown in Fig.5, option "C" (with a gap between the input section maslootdelenija is L. 5. After 30-40 s after the end of the roasting according to the scheme shown in Fig.5, "b", carry out the removal of oil and grease through the bottom of the tank is not closed upper cover, by wire capacity for 2,4, over oil removal head. The head has a slot (Ref.11) width of 20 mm and a length of 75 mm, at a flow rate of air 28 m3/min. the results of the experiment are presented in table.6. As can be seen from the table.5 and 6, the results of removal of oil influence as increasing air flow rate and time of removal and change of the gap between oil removal head and capacity. In addition, the results are influenced by the convergence of the oil removal head with the form. The invention can effectively remove the oil from the brick of noodles in a short period of time after roasting before penetration. When this destruction in the brick of noodles under the influence of forces from differential pressure when removing the oil does not occur because a freshly roasted noodles at a high temperature resilient. This makes it possible to obtain a product with low oil content, good quality, attractive appearance. 1. Method for the production of briquettes garibaldini each briquette in a separate holding tanks for frying each of which has at its bottom permeable area covered by brick, and cooking briquettes in cooking oil, characterized in that after frying briquettes carry out the forced removal of cooking oil from each briquette in a holding tank through the suction cooking oil through the permeable area to remove oil that has a head that is installed with the ability of the approach to the bottom of holding tanks for frying. 2. Installation for the production of briquettes fried noodles containing conveyors to move multiple holding tanks for frying placed in them briquettes noodles and oil bath to move it holding tanks through the cooking oil in the direction of travel of the conveyor, characterized in that it is provided with means to remove oil that has a head that is installed with the possibility of approach to permeable areas holding tanks for the removal of oil through these areas. 3. Installation under item 2, characterized in that the cylinder, means for removing oil made with the possibility of connecting to the permeable section. 4. Installation under item 2 or 3, characterized in that the means for removing the oil dopolnenie to the separator.
|
