Method and device for food products deep frying |
|
IPC classes for russian patent Method and device for food products deep frying (RU 2527117):
 Fire-prevention system of deep-fat fryer / 2414163
Fire-prevention system of deep fat fryer comprises a reservoir with fire-prevention reagent, pipeline joined to reservoir and one or more nozzles joined to pipeline and arranged to send fire-prevention reagent into frying container, when cover is not in fully opened position. When cover is in closed and unlocked position, it is possible to arrange nozzle outside of both cover and frying container so that fire-prevention reagent is diverted through hole into free space.
 Roaster / 2363368
Proposed roaster comprises a water vessel, oil vessel arranged above the latter for roasting with contact between oil and water. It includes also the heater arranged in oil vessel oil layer and oil feed pipe. Oil is forced by pump into water vessel bottom wherein roasting oil goes up through water layer to get into oil layer lower part.
 Apparatus for testing liquids quality in particular edible oil, cooking facility / 2324177
Apparatus comprises sensor designed with at least one pair of separated electrodes. Sensor is drowned into liquid for measurements. Electrodes and liquid measured form capacitive element with capacity changing depending on dielectric permittivity of liquid measured. Basically electrodes reach the same plane, and liquid surrounds both surfaces of electrodes from any plane side. Electrode is attached to substrate in such a way that liquid flows through plane. Sensor generates a signal that provides assessment of liquid quality. Apparatus can be connected to any cooking facility.
 Food product cooking apparatus comprising reservoir with thermally safe pouring device / 2303386
Apparatus has cooking reservoir designed for placing of cooking bath therein and equipped with pouring device for moving contents of cooking reservoir. Pouring device is adapted for moving contents of cooking reservoir into pouring vessel which may be detached from casing. Pouring device is further provided with thermostatic valve comprising temperature sensitive mechanical device movable depending on temperature to prevent contents from pouring out until temperature in cooking bath reaches predetermined threshold value, and to provide pouring out when temperature in cooking bath reaches predetermined threshold overturning value.
 Method for frying of product / 2269904
Method involves subjecting products to the action of heated fat under reduced pressure, followed by removal of fat from products by introducing said products into rotating chamber of centrifuge; providing centrifuging in said chamber under reduced pressure; discharging product from centrifuge chamber through lower valve of centrifuge, inlet valve of sluice chamber provided on centrifuge bottom, and discharge valve of sluice chamber into atmosphere; at the end of centrifuging processing, with inlet valve being open, opening lower valve, thereafter closing inlet valve and opening discharge valve.
 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.
 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.
 Steam oven for roasting food / 2233109
The invention relates to food industry, in particular to equipment for roasting food
 Deep fryer with removable cuvette / 2192772
The invention relates to the vast field of technology, which includes a device for heating or frying designed for cooking foods, fried, in particular, in a dish with butter
 Doughnut machine / 2181981
The invention relates to a compact device for frying doughnuts in the fat or oil and may be used in the manufacture of food equipment installed in locations pastry
 Multilayer bottom of the reservoir for the high-temperature processing of food products and method ot its production / 2442521
Multilayer bottom of the reservoir is used in the production of the dishware for high-temperature processing of food products. The bottom consists of two fixedly connected layers made of different materials motonically increasing from the center to the periphery. The contact line is made in the wavelike amplitude and the ratio to the wave length. Besides the maximum wave amplitude doesn't exceed 0,1-0,3 of the thickness of the most thin layer. The method of multilayer bottom production includes the connection of different materials by explosive welding. The driver material is made in the form of asymmetric rotary shell segment which axis is set perpendicularly to the fixed plate. The crowned surface of the shell turns to the fixed plate. Then the materials are connected with the explosive material layer posed on the concave surface of the layer with further activation in the center. Curve radius is defined according to the set ratio:
 Container for food preparation with means of temperature indication / 2350245
Invention relates to the container for food preparation with means of temperature indication. The container for food preparation contains structural components located outside of the main casing of the container. Detachable label with covering containing thermal chromatic pigments is applied to the components. Also the labels are detachable, have different configuration at that different temperature sensibility of the pigments corresponds to each of these configurations.
 Improved frying pan / 2345695
Improved frying pan has reservoir for oil collection separated from area of food products frying by grid, which is movable and detachable to make it possible to clean internal side of specified reservoir. Grid has upper area with openings of larger diameter and lower area with smaller diameter openings that act as filter of admixtures. Frying pan has mark that indicates maximum level of oil, which may be held by reservoir.
Replaceable filtering holder for pan / 2322169
Invention relates to appliance for pan designed to protect range, kitchen room and utensils and also personnel working in kitchen from boiling fat sprays. Proposed replaceable filtering holder for pan consists of three perforated disks interconnected over edges by ring gaskets providing required air gap between disks. Perforation of disks is made in form of round holes arranged in rows with intervals between rows equal to diameter of holes. Disks are installed so that rows of holes in all three disks are parallel to each other. Rows of holes in first and third disk coincide in vertical, and rows of holes is second disk are displaced relative to the latter through value of interval. Disks and ring gaskets are made of corrugated cardboard. One of sides of all three disks is covered with aluminum foil. Foiled surfaces are pointed to one side, and nonfoiled surfaces, to opposite side. Filter made on nonwoven synthetic material impregnated with activated carbon is placed in one of clearances between two adjacent disks.
 Closure for frying pan / 2264152
Closure for frying pan has casing and handle. Openings provided in upper part of casing are extending from casing center to its peripheral parts. Closure is equipped with one or more blades, which are fixed at an angle to casing thereon by means of pivot joint so as to define an angle with frying pan bottom. Blade is provided with shank abutting against casing for ensuring predetermined angle of inclination. In order to change position of blades relative to casing and, correspondingly, position of frying pan, closure may be provided with control device adapted for wedging of blade relative to casing. One of versions of said control device is wedge which may be fixed on arm rotating relative to axis of handle, said wedge being driven by means of lever rigidly connected to wedge. Any device identical to wedge may be used provided that said device has cylindrical or spherical working surface.
 Method of frying food and the device for its implementation / 2134529
The invention relates to the preparation of food, for example, pan predominantly coated with non-stick coating
 Kit for the preparation of food / 2055513
The invention relates to light industry, in particular for appliances for heat treatment of food products
 Device for two-sided frying / 2045927
'electric pen' "clever" / 2036599
The invention relates to electrical devices commodities, and more particularly to a household napotnik the pans for cooking (frying)
 Cutlet, its preparation method and equipment for method implementation / 2450548
Invention relates to food industry, in particular, to cutlets manufacture. The method envisages forming meat or chicken or fish mince cutlet evenly coated on all sides with croquette mass casing. Cutlet pieces are cooled to a temperature equal to 2-6 degrees Celsius, put into mortises on the surface of the lower part of the griddle, covered with the upper part of the griddle with mortises for enclosing the upper part of the cutlet pieces. One introduces stick parts (within the range of 0.3 - 0.7 of the total stick length), preliminarily greased with egg yolk, into every cutlet through the side holes. The cutlets are fried on the griddle till complete readiness. The cutlets are unloaded onto paper towels. Croquette pieces are prepared on the base of potatoes or rice or maize or peas or beans or buckwheat or pasta with croquette mass casing halves formed from the pieces with the help of a mould preliminarily greased with egg yolks. The croquette mass casing halves are placed into the lower part of the accessory mould (greased with butter and dredged with breadcrumbs), greased with egg yolk; the cutlets are put into the casing halves, greased with egg yolk and covered with the upper part of the accessory mould (greased with butter and dredged with breadcrumbs). The both parts of the accessory mould are fixed relative to each other with clamps. Then one proceeds with placing into a freezing chamber.
|
FIELD: food industry. SUBSTANCE: method for food products deep frying envisages supply of food products to be deep-fried into hot oil or fat and removal from such oil or fat upon expiry of a certain period of treatment. Over the free oil surface a steam-saturated zone is created containing superheated steam that protects oil from ambient air; a flow of steam corresponding to the quantity of water evaporated from the products being deep-fried is withdrawn from the zone; a border area is maintained between the steam-saturated zone and ambient air within the boundaries of a certain vertical area which results in almost complete exclusion of ambient air penetration into the steam-saturated zone with contact of the free surface of hot with ambient air prevented. EFFECT: method improvement. 15 cl, 1 dwg
The invention relates to a method of deep frying food products, in accordance with which the food is intended for deep frying, served in hot oil or fat and is moved from the hot oil after a certain period of treatment. The invention also relates to a device intended in particular for implementing the method according to the invention and containing a container for oil, a feeding mechanism for feeding food into the oil and conveyor mechanism for moving deep-fried food from the oil. The disadvantage of known methods and devices of the type indicated above is that contained in food, water, part of which is replaced with oil or fat in the process of deep frying, evaporates during processing in the hot oil and rises in the form of vapor bubbles on the surface of oil where the steam and the captured oil droplets mixed with air above the surface of the oil and should be sent in this state for processing or, at least, to remove the smell. However, recycling or destruction of a mixture of air, water vapor, drops of oil, aromatherapeutic or odorous substances is a complex process, because the volume of air prevents condensation. It is also difficult regeneration heat energy to the energy, contained in the formed pair, because of the way it mixes with the air. The aim of the invention is to improve the method or device of a General type, aimed at substantially overcome the above shortcomings. The purpose of the present invention is achieved by way of a common type, according to which on a free surface of the oil is created containing superheated steam perenasyshenny area, which protects the oil from the ambient air and which has a steam flow corresponding to the amount of water evaporating from deep-fried food. If given the same amount of vapor as is formed when deep frying, the amount of steam or vapor volume in perenasyshenny zone remains unchanged, so that the boundary layer between perenasyshenny area and surrounding air remains mostly stationary or is within a certain area. Thanks to the surrounding air hardly enters perenasyshenny zone and the free surface of the hot oil is not in contact with the ambient air. Preferably, it is proposed that supplied food fell into superheated steam before reaching the oil. It is also proposed that food is transported from the oil that came with superheated steam before removal from the area and processing. The atmosphere of steam in perenasyshenny zone preferably circulates in the process what pairs derived from perenasyshenny zone, in some cases, passed through a heat exchanger and returned to perenasyshenny area with fan. It is advisable to inject steam on the free surface of the oil or across it. It is advisable to maintain a constant amount of steam contained in or circulating in perenasyshenny zone. This occurs if the given amount of steam corresponding to the amount of steam released during deep frying, which may be partially or fully condensed. The oxygen content in perenasyshenny the area above the oil can be kept at less than 10% by volume, 5%, 3%, 2% or 1% by volume. It is advisable to partially or fully condensing steam flow and regenerate energy and/or material, mainly for heating oil. In accordance with the present invention is proposed for facilities to inject superheated steam vertically on the free surface of the oil by the component of the flow, for example, vertically from above. Of the device the purpose of the present invention is achieved by a device of the General type that contains a mechanism for creating containing superheated steam perenasyshenny zone, whic is its on a free surface of the oil, which protects the oil from the ambient air, with a controlled discharge device for removal of the steam flow from perenasyshenny zone in accordance with the amount of water evaporating from deep-fried food. The container is equipped with a rim, passing around the perimeter of the container at the same height, with the outside rim of the drain channel. Above the container can be placed steam cone, which overlaps the container on all sides and contains peripheral, pulled down the rim, passing outside of the rim of the container and below the latter. Inside the steam cone can be located steam header, which contains multiple steam nozzles directed vertically or obliquely downward, and is connected with the circulation of the steam. Between circulating steam and steam collector and outside steam cone is the fan, which is controlled by the temperature and water vapor content or oxygen in the area perenasyshenny zone. In addition, in the line of circulation of the steam line posted by the heat exchanger. Further, in the line of circulation of the steam pipe may be a pipe for deflection of the steam flow, forming part of the circulating steam, which can be another fan, controlled by sensors the temperature and water vapor content or oxygen in the area perenasyshenny zone, and in some cases, a capacitor is used. The nozzle is connected with a circulating steam through a three-way valve. Further in accordance with the invention of the steam pipes connected to a steam cone, in particular, the circulation of the steam, are inclined toward the container to facilitate the regeneration of the separated oil. Below is a detailed description of the invention on the example developed a variant embodiment of the invention and with reference to the drawing, and in Fig. 1 shows a schematic lateral projection developed variants of implementation of the device of the present invention. Vanourny container 2 for oil-4 equipped with a horizontal peripheral rim 6, around which is located the drain channel 8 located below and at a distance from the rim 6. When working fluid, hot oil or fat rises to the rim 6, and as you add products for roasting is formed corresponding to the flowing stream of the oil moving from the container through the rim into the drain channel 8. The feeder 12 is mounted so that the upper feed edge 14 is located above the free surface 16 of the oil 4, and supplied products fall in oil 4 under the action of gravity. The conveyor mechanism 20 is tilted hour is ichno under a free surface 16 of the oil and partially over it and closes the feed edge 22, moving products fall through the rim 6 on the conveyor belt 24, which are transported for further processing, packaging, etc. Above the container 2 and at a distance from it is a steam cone 30, which overlaps the container 2 and includes a peripheral rim 32, passing outside and below the rim 6 of the container 2. Steam cone 30, thus, overlaps and covers the top and side perenasyshenny zone above the free surface 16 of the oil, the gap between the steam cone and the container remains only in the region of the rim 6. The rim 32 of the steam cone can be carried below the free surface of the oil. In the area of the feeding mechanism 12 and conveyor mechanism 20 of the rim 32 of the steam cone 30 is located at a distance from the rim b of the container 2, which provides sufficient space for other equipment elements. Inside the steam cone 30 and the distance from the top of the free surface 16 of the oil is steam manifold 40, containing in the illustrated example, a number of steam nozzles 42, aimed vertically down to the free surface 16 of the oil. The steam manifold 40 is connected to the steam line 44 passing with ensuring paronepronitsaemost through steam cone 30. At a distance from the steam header 40 is connected circulation steam line 46, in which the ar is derived from the internal part of the steam cone 30. With output steam line 46 is connected to the fan 48, which output is connected through a steam line 50 with the heat exchanger 52, which in turn is connected with the steam pipe 44 extending in the steam cone 30. The discharge steam line 54 is connected in the area of the steam pipe 50 between the fan and the heat exchanger or in a different place in such a way as to ensure the delivery of steam at the beginning of the process of deep frying, also has a branch pipe 56, which through a three-way valve 58, the steam flow as part of a recirculating steam can take, for example, condensing or to regenerate his energy, and contained the oil to separate and recycle. It is also possible the selection of a pair of aromatherapy or odorous substances. In-line pipe 56 is integrated controlled cooling fan (not shown)that receives data from sensors of temperature, water vapor content or oxygen and/or other sensor, which is placed in perenasyshenny area or circulating steam and is used to determine the amount of vapor in the device, i.e. to detect the likelihood of infiltration excess steam down or, on the contrary, the penetration of air from the bottom. Depending on the position of the three-way valve 58 can be connected to the steam lines 46, 50 and 56, so that the steam flow can be prevented from circulating steam or steam lines 46 and 50, so that h is a partial thread deletion is impossible, or, alternatively, only the steam lines 56 and 50 or steam lines 46 and 56, so that the bifurcated thread can be deleted, while the circulation of steam in the steam cone is missing. In the process, the hot oil or fat are located in the container 2, for example, at 145°C. the Free surface 16 of the oil preferably is located at the height of the rim 6 of the container 2. Now to arrange free surface 16 slightly above the rim 6, in which a small flowing stream falls into the drain channel 8. This can occur due to supply products for deep frying or oil circulates under the action of the circulation pump between the drain channel 8 and the space surrounded by the rim 6. This condition is primary, because coming from the top superheated steam freely distributed on the free surface 16 of the oil which is thus not limited in the transverse direction protruding above the rim, which could promote the formation containing air fields. To bring the device to the action of superheated steam as needed served via pressure steam line 54 until then, until it completely fills the space under a steam cone 30 and the steam lines. The fan 48 moves superheated steam in a circle through the heat exchanger 52, the steam manifold 0, on the surface 16 of the oil and through the space surrounded by the steam cone 30, the circulation steam line 46. Due to the amount fed to deep frying foods containing water, steam continuously rises from the oil 4, high temperature, which turns into steam part contained in the product water after its passage through the surface 16 in perenasyshenny area, surrounded by a steam cone 30. Such pairs is partially saturated, and partially overheated, because the fat is at a temperature above 100°C. This amount of steam released in addition to the amount of steam circulating inside the device in a fully serviceable condition, is given and can be used later. If thus circulating the amount of steam increases, the boundary region 60 that separates the ambient air from surrounded by a steam cone 30 superheated steam, is shifted farther down towards the free rim 32 steam cone 30. To prevent leakage of steam, valuable from the point of view of its contents and of the energy in the surrounding space, the amount of steam is reduced by removing a portion of the circulating flow of steam through pipe 56. This can be done by using a separate fan, as described above, or by means of the fan 48, setting trench the stock valve 58 in position, in the case when for some period of time, remains the only way of bringing steam pipe 46 to the pipe 56. Using a heat exchanger 52 superheated steam can be heat or cool. Energy and/or substances contained in the steam flow discharged through pipe 56, can be regenerated, for example, by condensation in the condenser or compression, in which the steam temperature can be increased. Further, for example, hot oil is heated by the regenerated energy. The above-mentioned fan nozzle 56 or the fan 48 are controlled by the positioning of the boundary region 60, for example, temperature sensors or oxygen, so that the boundary region 60 was constantly within the established vertical area and did not move neither too far in the direction of the lower free edge of the rim 32 of the steam cone 50, nor too far on the level of the free surface 16. In the first case, the result would be the steam to escape into the environment, in the second case the air would be able to enter in contact with a free surface 16 and mingle with the superheated steam, which should not be permitted in accordance with the present invention. The design of the present invention allows the free surface 16 of the oil constantly in order to remain in contact with or almost completely anoxic superheated steam, that prevents or substantially delays the oxidation of the oil, and, moreover, the whole amount or part of the energy and substances contained in the formed in the process of deep frying a pair, you can easily use and recycle. The oxygen content in perenasyshenny zone preferably below 10% or below 3%, which is achieved by appropriate design of the steam cone and adjustment of the exhaust steam flow. A LIST of the number of ITEMS 2 the Container 4 Oil 6 Rim 8 Drain channel 12 Feeding mechanism 14 input edge 16 Free surface 20 Conveyor mechanism 22 input edge 24 Conveyor belt 30 Steam cone 32 Rim 40 Steam collector 42 Steam nozzle 44 Steam 46 shows the steam line 48 Fan 50 Steam 52 heat Exchanger 54 Pressure steam 56 Pipe 58 Three-way valve 60 Boundary region 1. The method of deep frying food products containing water, whereby food products intended for deep frying, served in hot oil or fat (4) and move from the hot oil after a certain period of treatment, while on a free surface (16) oil (4) is created containing superheated steam perenasyshenny area, which before the preserved oil from the ambient air, characterized in that perenasyshenny zone divert steam flow corresponding to the amount of water evaporated from deep-fried food, with between perenasyshenny area and surrounding air support boundary region within a certain vertical field. 2. The method according to claim 1, characterized in that the superheated steam is circulated, in which steam is withdrawn from perenasyshenny zone, in some cases, passed through a heat exchanger (52) and returns to perenasyshenny area with fan (48). 3. The method according to claim 1 or 2, characterized in that the steam is injected at the free surface (16) or across it. 4. The method according to claim 1, characterized in that the amount of steam contained in or circulating in perenasyshenny zone is kept constant. 5. The method according to claim 1, characterized in that the oxygen content in perenasyshenny the area above the oil is kept at less than 10% by volume, 5%, 3%, 2% or 1% by volume. 6. The method according to claim 1, characterized in that the steam flow, at least partially condensed, and energy and/or material recovered, mainly for heating oil. 7. Device for deep frying food in hot oil or fat containing a container (2) oil (4), the feeder (12) for feeding the food product is tov in oil and conveyor mechanism (20) to move deep-fried food from the oil, and steam cone (30)overlapping the container (2) on a free surface (16) oil (4), to create containing superheated steam perenasyshenny zones for protection of oil from the ambient air, wherein the output of the steam line (46) is attached to the steam cone (30), bringing the steam line are the fan (48) and an outlet (56), pipe (56) is a separate controlled cooling fan, and the management of this fan receives data from the temperature sensor, sensor water vapor content or oxygen sensor and/or other sensor for exhaust steam flow from perenasyshenny zone in accordance with the amount of water evaporated from the deep prozharivaem products, and to maintain within a certain region of the boundary region between perenasyshenny area and the surrounding air. 8. The device according to claim 7, characterized in that the container (2) has a rim (6), passing around the perimeter of the container (2) at the same height, with the outside of the rim (6) drain pipe (8). 9. The device according to claim 7 or 8, characterized in that the container (2) posted by steam cone (30), which contains the peripheral elongated down the rim (32), passing outside of the rim (6) of the container (2) and below the last. 10. The device according to claim 9, characterized in that inside the steam cone (30) is steam call the tor (40), which contains multiple steam nozzles (42)directed vertically or obliquely downward, and is connected with the steam pipe (46). 11. The device according to claim 10, characterized in that between the output line of the steam pipe (46) and a steam manifold (40) and outside steam cone (30) is the fan (48). 12. The device according to claim 10 or 11, characterized in that the line output of the steam pipe (46) is placed a heat exchanger (52). 13. The device according to claim 10, characterized in that the line output of the steam pipe (46) is the pipe (56), which can be another fan and condenser. 14. The device according to item 13, characterized in that the tube (56) is connected with the output steam line (46) through a three-way valve (58). 15. The device according to claim 10, characterized in that the line output of the steam pipe (46) can be tilted down relative to the container.
|
