CN100389711C - Method of preparing fry cooked product and fry cooking device - Google Patents

Abstract

Frying ingredients are fry-cooked within a frying oil layer used for fry cooking, under the conditions meeting a relationship of HA/SA<1/2>=0.6 to 3.5, where SA denotes the surface area of the frying oil layer and HA denotes the height from the bottom to the surface of the frying oil layer.

Description

The preparation method of fried food and deep fat fryer

Technical field

What the present invention relates to is the preparation method and the deep fat fryer of fried food.

Background technology

Carry out in the cooking when fried, not only will control the quality of fried food well, and also be very important employed edible oil quality management.

Edible oil is subjected to the influence of the heat of airborne oxygen, heater or the moisture in the fried material etc. in frying course, chemical changes such as decomposition or polymerization take place, and generates grease impurity such as free fatty, carbonyls, polymer.These grease impurity are along with the fried time accumulates in the past in fried oil, add the fried residue separated from fried material and dissolve animal tallow that etc. from fried material, fried back oil will color burn, viscosity, the cigarette of generation, the generation of foam all can increase, and stink, peculiar smell can occur.The fried fried food that comes out like this is taste bad will not only, seems also very greasy, and commodity value reduces greatly.Therefore, being used for fried oil must use under the low state of degree of aging.

Deep fat fryer in the past (fryer: deep fryer) all can not avoid accumulating of fried oil deterioration and oily impurity, thereby after causing aging acquiring a certain degree, just must be discarded all or a part of fried oil, change fresh fried oil into.The discarded operation of aging fried oil is not only required great effort, and is time-consuming, and also has the danger of burn when the fried oil of the condition of high temperature is outwelled.Under a lot of situations, used waste oil all is to give special waste oil disposal person to handle; But in recent years, the paid processing becomes very general, and the disposal cost of waste oil has also just become a very big burden concerning enterprise.In addition, from cutting down the angle of industrial waste, enterprise also more and more needs to reduce as much as possible the generation of waste oil.

Reduce the waste oil generation and mainly can be divided into following two kinds of methods: a kind of method is the fried oil deterioration in suppressing to use; Another kind method is that the aging fried oil after using is purified.The method of the fried oil deterioration in suppress using has following motion: make pottery or burn till porous mass such as bone meal and precipitate (spy opens flat 09-142950 communique, the spy opens clear 62-101699 communique) in fried oil, in cooking process fried oil is applied voltage or electric current (spy opens flat 09-100489 communique, the spy opens flat 10-276744 communique).But, being difficult in such method suppress fried oil deterioration effectively, the problem of existence is the input expense and the operating cost costliness of equipment.

On the other hand, just aging fried oil is purified this method, the method for the adsorption filtration effect of porous masses such as utilizing active carbon or activated earth or the ultrafine filter paper of hole etc. is arranged in the middle of reality.This method has certain effect to removing small fried residue and recovering fried oily color, but to removing effects limited (spy opens clear 56-166820 communique, the spy opens the 2000-178578 communique) such as a large amount of oil polymers that produce in the ageing oil frying oil or grease analyte.

Particularly conduct is in the method that suppresses fried oil degradation, the spy opens and discloses following frying method in the clear 62-220160 communique: set the fried quantity (during kg/) with the corresponding time per unit of consumption (liter) of fried oil, promptly set fried oily running rate and be not less than 100%, and the contact area (cm of fried oil and air ²) be lower than 140 with the ratio of fried oily consumption.But industry personage knows: improve the running rate of fried oil, suppress the contact area of fried oil and air to preventing that fried oil deterioration from being very effective as much as possible.In addition, make the running rate of fried oil be not less than 100%, though be in the cards to having the Large Scale and Continuous deep fryer, a large amount of fried materials being carried out long-time uninterrupted fried bakery and confectionery; But concerning the non-staple food shop and supermarket of the middle-size and small-size deep fryer that only uses tens～several liters, in fact be impossible.In addition, middle-size and small-size deep fryer, the contact area (cm of fried oil and air ²) under most of situation, be not higher than 140 with the ratio of fried oily consumption.In addition, this inverse (1/H) than the degree of depth that is equivalent to oil reservoir (H).The said H of being is not less than all deep fryers of 7.2cm in this communique, also we can say to be actually all deep fryers have all been included in this scope.In this communique, the fried oil degradation problem do not point out how to solve because the shape of oil reservoir etc. causes.

Summary of the invention

So purpose of the present invention just provides a kind of fried food preparation method, the rising of the impurity concentration by suppressing to be used for fried grease class keeps the quality of this grease class, can guarantee the fried food quality well.In addition, the present invention also aims to provide the deep fat fryer that to implement frying method involved in the present invention well.

In order to solve above-mentioned problem, according to the preparation method that the invention provides a kind of fried food.The feature of this preparation method is: the oil meter face area of frying oil layer is SA, and the height from the oil end to pasta is HA, is satisfying HA/SA ^1/2Under the condition of=0.6～3.5 relations, in this oil reservoir, carry out fried to fried material.

In addition, according to the present invention, also provide deep fat fryer.The feature of this deep fat fryer is: with the area of the corresponding peristome of oil meter face be SB, the depth H B from this peristome to the bottom has and satisfies HB/SB ^1/2=0.8～4.0 fried oil groove.

Description of drawings

Fig. 1 is the oblique view of a routine deep fryer device of an expression mode of the present invention.

Fig. 2 is the simple sectional drawing of the deep fat fryer of deep fryer device shown in Figure 1.

Fig. 3 is the circuit structure diagram that expression has the control cabinet of oil supply mechanism.

Fig. 4 is the simple sectional drawing of oil supply mechanism.

Fig. 5 is the figure that the value of the HB/ √ SB of deep fat fryer of the present invention and deep fat fryer is in the past compared drafting.

Fig. 6 is the broad cross-section map according to the deep fat fryer of other modes of the present invention.

Fig. 7 is an oblique view of representing suitable in the present invention residue collection member.

Fig. 8 is the circuit structure diagram of the control cabinet with oil supply mechanism in the expression mode of the present invention.

Fig. 9 is that expression is used for the be kept upright side view of material support of state of the material of flat pattern.

Figure 10 A and 10B are respectively oblique view and the side view that is used for the material of flat pattern is remained the material support of heeling condition.

Figure 11 is that expression has the side view of material support that multilayer is placed the layer frame of material.

Figure 12 is the simple oblique view that expression one example has the deep-frying device of the present invention of partial exhaust gas device.

Figure 13 is the fried fate of expression among the embodiment 1 and the chart of the relation of the acidity value of fried oil.

Figure 14 is the fried fate of expression among the embodiment 1 and the chart of the colourity relation of fried oil.

Figure 15 is the chart of the relation of fried fate among the demonstration embodiment 1 and the polymer in the fried oil.

Figure 16 is the chart of the relation of the dynamic viscosity of fried fate among the demonstration embodiment 1 and fried oil.

Figure 17 is the chart of the relation of the acidity value of fried fate among the demonstration embodiment 2 and fried oil.

Figure 18 is the chart of the relation of the colourity of fried fate among the demonstration embodiment 2 and fried oil.

Figure 19 is the chart of the relation of fried fate among the demonstration embodiment 2 and the polymer in the fried oil.

Figure 20 is the fried fate of expression among the embodiment 2 and the chart of the relation of the dynamic viscosity of fried oil.

Figure 21 is the time dependent chart of aging degree (amount of polymers) under each running rate (1%～6%) of representing among the embodiment 3.

When Figure 22 is the fried oil of the heating of expression among the embodiment 8, the chart of oily mild heat time relation.

Figure 23 carries out the time dependent chart of oil deterioration degree (amount of polymers) under the long-time fried operation situation for being to be illustrated among the embodiment 9.

Figure 24 is illustrated among the embodiment 10, and running rate is aging degree (amount of polymers) time dependent chart under 3.9% and 6% the situation.

Figure 25 is illustrated among the embodiment 17, when using deep fat fryer of the present invention and when using in the past deep fat fryer, and the chart of the acidity value of used fried oil and the relation of heat time heating time.

Figure 26 is illustrated among the embodiment 17, when using deep fat fryer of the present invention and when using in the past deep fat fryer, and the fried oil bodying thing amount after the use and the chart of the relation of heat time heating time.

The specific embodiment

Below the present invention is described in detail.When the present invention will be described with reference to drawing, to identical in the full figure or the identical symbolic representation of part use together.

As mentioned above, the present invention regulation: the height H A in the bottom surface of the oil meter face area SA of fried oil reservoir and frying oil layer to the oil meter face satisfies HA/SA ^1/2Under=0.6～3.5 the condition, carry out fried.

What as previously mentioned, need in the fried cooking to manage mainly is to the quality of fried food and the quality of fried oil.

About the quality of fried oil, the main cause that determines fried oil deterioration degree is the surface area of fried pasta and the volume (perhaps weight) of oil.That is: the surface area of supposing fried pasta is S, and the volume of fried oil is V, and then fried as can be known oil deterioration speed and S/V exist proportionate relationship.Suppose that from the height to pasta bottom the oil of fried oil reservoir be H, because V=S * H, it is proportional to draw fried oil deterioration speed and 1/H.That is to say, aging speed, in other words whether easily aging, determined by distance H, and do not had direct relation with surface area S and volume V from the oil end to pasta.This also just means works as height H to simultaneously, no matter the surface area S of pasta is expansion or dwindles, the complexity that does not exist it to wear out.That is to say that if height H is identical, fried oil forms lengthwise cube oil reservoir and forms laterally flat cubical situation and compare, fried oil deterioration difficulty does not have difference.

And for the fried oil quality in fried is remained on more than the certain level, what at first will consider is that fried oil deterioration is suppressed.But it is very limited only doing effect like this, and fried oil also just reaches operating limit in the time faster.Like this, just the grease of frying oil layer all must be thrown away, be changed into fresh oil.At this moment,, add and to handle waste oil, increase cost, environment is produced harmful effect except a large amount of fresh oil of needs.Recently, aspect offal treatment, cost increases, and takes the time, has become a big problem.In addition, fried oil reservoir is thick more, and the new oil mass of the waste oil amount of generation, necessity is also just many more, and the cost of being spent also increases thereupon.

The present invention etc. just with found that the quality of fried relevant fried oil is conscientiously studied: the easy degree of aging that is not only fried oil, in the fried operation of reality, new oil mass of adding for the part that is absorbed by fried material in the makeup oil frying oil etc. is brought very big influence to the quality of the fried oil in the fried culinary art.Find according to this, carry out conscientious research again, thereby finished the present invention.

Just, from the quality of the fried oil the frying course being estimated the angle of management, notice and the aging thing that is present in the fried oil will be suppressed at a certain amount of following this point.To be present in aging thing in the fried oil is suppressed at a certain amount of following method and is: not only suppress fried oil degradation, be also noted that with respect to the addition of the fresh oil of the oil quantity of fried oil reservoir, just be conceived to improve running rate, just can accomplish the end in view.Running rate can be tried to achieve by following formula (1).

Running rate (%/time)=(oil quantity (g) in fuel delivery hourly (during g/) the ÷ frying oil layer) * 100 (%) ... (1)

In the present invention, the result of careful observational study is carried out in the fried operation of reality, find preferably the quality of fried oil to be managed by suppressing fried oil degradation and improve this two aspect of running rate.Be not the oil mass that merely increases absorption, accomplish the end in view by following conception in the present invention.

That is, as mentioned above,, at first,, preferably reduce the surface area S (preferably volume V is big) with the contact-making surface-pasta of oxygen, but then, preferably make V little on the contrary for improving running rate in order to reduce fried oil deterioration degree though this relation of V=S * H is arranged.In this, to H without limits, so long as a feasible value is just passable in the reality.

And volume V is defined automatically according to the amount of the fried material that uses.Want to improve running rate, preferably make V little as far as possible, the back will be described in detail.

Above-mentioned limited volume is made as fixed value V ₀, as mentioned above, because S is the smaller the better, the value of H is the bigger the better certainly.

Consider practicality, S here and the value of H limit within the specific limits.The present invention finds at S and H can to satisfy the quality of above-mentioned fried oil and the feasibility of fried operation under the two situation that keeps certain relation.

That is to say that what the present invention relates to is the cooking method of fried food, it is characterized in that: for fried oil meter face area SA and height H A, at HA/SA from the oil end to pasta ^1/2=0.6～3.5, be preferably 0.65～3.0, be more preferably 0.7～2.75, good especially is 0.75～2.5, best is 0.8～2.25, carries out fried to fried material under 0.9～2.0 the condition that especially best is.As mentioned above, in the present invention, surface area SA is preferably smaller, and height H A is preferably big.That is to say above-mentioned HA/SA ^1/2Value be the bigger the better.But, considering actual fried operation, the surface area SA of pasta is too little also to be unfavorable for fried operation, height H A then influences the convection current in fried oil too greatly, can cause fried adverse effect such as inhomogeneous.According to the present invention, surface area SA and height H A can not be subjected to above-mentioned adverse effect satisfying under the situation of above-mentioned condition, can suppress fried oil deterioration, realize high running rate, can make the aging thing that exists in the fried oil be suppressed in a certain amount of below.

In addition, using common deep fat fryer to carry out under the fried situation, be at HA/SA ^1/2Value be to carry out under about 0.1～0.4 the situation.

Under condition of the present invention, carry out when fried, for example suppose that oil reservoir is long cuboid or cylinder.As mentioned above, according to the present invention, owing to the oil mass with respect to fried oil, the pasta surface area of frying oil layer is little, so the area that fried oil contacts with air is little, can suppress fried oil deterioration in the frying course.Here be not that its oil reservoir is oversize then can not to carry out fried oily operation as long as surface area is little all right, or the not convection current of oil of heating and make that part oil is overheated, promote aging on the contrary.Perhaps, because the generation of the temperature difference, thereby produced fried " irregular ", the same as mentioned above, be not suitable for carrying out fried operation.

In this case, suppose it is practical operation, the distance (mean value) from pasta to the oil end is generally 10～200cm, and better then is 10～100cm, better then is 10～40cm.In addition, surface area SA is generally 30～30,000cm ², some then are 30～3 for ideal, 000cm ², more better then is 30～1,000cm ²In fact, the narrow drawback such as fried difficulty that all can produce from pasta to the too short or surface area SA of distance H at the oil end; On the contrary, if distance is long or surface area SA is excessive, the then actual fried oil reservoir that uses is excessive, unrealistic, also undesirable.In the present invention, fried zone in the oil reservoir (zone that is used for the oil reservoir of fried material) can be corresponding the degree of depth in zone be 50% the degree of depth of being not less than of distance from pasta to the oil end, more desirable then for being not less than 60%, better then for being not less than 70%, optimal for being not less than 80%.

In addition, for improving running rate, from above-mentioned formula (1) as can be known, the relation between oil absorption and the fried oil mass is very important.Fried oil mass (constituting the amount of the fried oil of oil reservoir) is few more good more.The V that just sets previously ₀The smaller the better.In other words, come fried a certain amount of fried material with a spot of fried oil, just the filling rate of fried material is high more good more.

Among the present invention, be filled in the cumulative volume of the fried material of fried oil reservoir when fried, account for the cumulative volume of fried material and the percentage of fried oil reservoir volume sum (material cumulative volume/(material cumulative volume+fried oily cumulative volume) * 100) and represent the filling rate of fried material, the filling rate of fried material be not less than 12% better, be more preferably and be not less than 14%, good again is to be not less than 16%, carries out fried operation under above-mentioned condition.The filling rate of material then is unfavorable for the raising of running rate if be lower than these scopes; Exceed these scopes, then can cause material too much again, can not carry out fried operation well sometimes, unsatisfactory.And the filling rate of common fried operation is 4～8%.

In other words the filling rate height of so-called fried material, is exactly few with the corresponding fried oil mass of fried material, uses a spot of oil to come fried same material.In the middle of the present invention, for example can make the ratio of oil mass (volume) and material (volume) not be higher than 7.4 (V/V), be preferably and be not higher than 6.2 (V/V), be more preferably and be not higher than 5.3.According to the present invention, can make the volume ratio of oil/material reduce to 2.

In the present invention, particularly when using the fried material of flat pattern, by make its planar configuration that comprises wide one side for pasta at 45～135 ° of angles, more desirable then be 60 °～hexagonal angle, more desirable more then be 70 °～110 ° angles, more better then is 75 °～105 ° angles, carry out fried operation afterwards, thus, the filling rate of fried material can be improved, fried operation can be carried out according to above-mentioned condition.In addition, make the wide one side of flat material and pasta formation certain angle carry out fried operation, can carry out above-mentioned fried operation well by carrier is set.Usually carry out when fried, because material is parallel with pasta or makes it float on pasta and carry out friedly that therefore, and the angle between above-mentioned corresponding material and the pasta keeps being approximately 180 degree.

Further, be lower than fried layer pasta (fried material is all immersed frying oil layer) and carry out fried operation, can improve above-mentioned filling rate by fried material monolithic is placed.So as mentioned above, just can improve running rate, can make the quality of fried oil keep proper level.And as described below, to fried operating environment, fried food, can obtain good result.

That is to say,, compare,, can carry out fried culinary art by less oil reservoir to the amount of fried material with normal conditions by improving the filling rate of fried material.This is owing to can reduce oil reservoir itself, thereby can bring following 3 benefits: the machine miniaturization can be made to operate to be more prone to; Reducing the oil mass of using reduces cost; The generation that reduces waste oil helps environment.

Be used for fried oil mass that fried culinary art uses size, the very big influence of the oil mass of also being added, waste oil amount except frying oil layer.Method of the present invention and deep fat fryer just can carry out friedly to identical fried material with a spot of oil, that is to say that frying oil layer is little; In addition, because the oil absorption of fried material is few, thereby the amount of the oil that adds is also few; And because under can being suppressed at aging material contained in the fried oil to a certain degree, thereby have prolonged the waste oil formation time; And, do not produce waste oil in fact owing to can adjust to make, thereby can significantly reduce the use amount of fried oil.Here, the factor that the use amount of fried oil is had the greatest impact is exactly a waste oil.That is to say that when the fried oil that uses was discarded as waste oil, owing to must use the fresh oil that replaces discarding part, the result made the use amount of fried oil increase considerably.According to the present invention, even in the short time that does not produce waste oil, and compared in the past, for example can reduce the use amount of fried oil wittingly.In this fried condition of standard that also can set in the past is HA/SA ^1/2=about 0.3, material filling rate=about 6%; This condition can be called as the existing standard condition, and the frying method under this existing standard condition is called as the existing standard method.According to the present invention, what the use amount of fried oil can be cut to the existing standard method is not higher than 70%.And when producing waste oil, what the fried oily use amount among the present invention can reduce to the existing standard method is not higher than 65%, is more preferably not to be higher than 60%, and good again is not to be higher than 55%, even to not being higher than 50%.The use amount of the fried oil among the present invention can be cut to 10% of use amount in the existing standard method.In addition, as mentioned above,, can also further reduce by carrying out long-time running under the condition that does not substantially produce waste oil.Among the embodiment 10 below, for example, contain the oil that is not less than 5% oil polymers if waste oil is defined as, equipment in the past is per 80 hours needs abandoned oils, at this moment produces waste oil, must use fresh oil in large quantities; But the present invention then is not higher than 2.5% owing to amount of polymers being maintained all the time, thereby can not produce waste oil.

In addition, in the method according to this invention and the deep fat fryer, because the oil mass of using with respect to fried material is few, the thermal efficiency is high, thereby can be with energy operation seldom.Particularly, along with long running, employed energy can obviously reduce, and this is very effective in the middle of reality.For example, if represent its reduction effect with the ratio (using energy to reduce index) of employed electric weight and existing standard method, what then power consumption was reduced to the existing standard method among the present invention is not higher than 0.7, even is not higher than 0.65, even reaches and be not higher than 0.6; By carry out for a long time can running, can realize than above-mentioned better reduction effect.Carry out fried operation between being not only often especially, and regularly or the irregular fried operation carried out such as the back of ordering dishes by the time, under the more situation of empty comparatively speaking heated condition, and compared in the past, can further reduce the energy of use.According to the present invention, can make this use energy reduce index and reduce to 0.15.

In order to have reduced the fried oil mass of frying oil oil reservoir, though can use the oil reservoir etc. of the bottom shallow of flat pattern, in this time, because oil level area is wide, thereby fried oil is aging easily; In addition, because bottom shallow, the cinder that is bonded at burned on the heater is attached on the fried material again, influences the quality of fried material and outward appearance etc.To this, the present invention is satisfying under the foregoing condition of the present invention by the oil reservoir of longitudinal shape, can either realize can reducing the frying oil oil mass of oil reservoir again to above-mentioned aging inhibition, the fried food that also can access, and improves running rate.

In addition,, but in oil, carry out fried operation, not only can carry out fried operation to a large amount of fried materials as mentioned above, can also carry out fried operation equably integral body because be not at pasta.Generally, near pasta, carry out when fried,, form fried inequality easily because it is very big to expose the temperature difference of pasta part and pasta lower part; In order to eliminate these inequalities, change frying surface (turning), not in full force and effect yet.According to the present invention,, the whole surface of fried material is heated under the identical condition of temperature, thereby can cook equably by in fried oil, fried material being carried out fried operation.

Particularly needn't observe for the both sides of flat material being carried out equably fried always, or operation such as overturn, just can carry out fried operation equably to the two sides.

Even dividing of lengthwise oil reservoir material being carried out under the fried situation relatively,, fried oil is played stirring action, has the effect that homogeneous is adjusted the oil temperature in the oil reservoir owing to bubbling from the countless vapor bubbles of fried material production than the deep.In method of the present invention and deep fat fryer, because the bubble of fried material production makes suitably convection current of oil in the oil reservoir, it is even that the temperature of fried oil becomes.Usually, about the oil reservoir, about temperature differ bigger, in addition, more residual oil between storeroom or material and wall form the temperature difference of fried oil thus.Even in these places, because the bubble of material production makes oil be stirred, thereby the temperature of fried oil becomes evenly, can form good fried zone as mentioned above but in the method for the invention.Its result can process equably to material.So just prevented the inhomogeneous of fried oil, can access by that evenly heat, good fried food.

In the preparation method of fried food of the present invention, carry out friedly in the oil by material is immersed, in addition, the bubble that produces in oil has the foaming effect, makes fried oil produce convection current, so just can be evenly fried to carrying out on whole of material.See that in appearance in the fried operation of in the past emersion pasta, immerse the face the oil and expose the fried situation of the one side of pasta exposed to air from fried material, color is different specifically, and the shape of integument also differs totally different.But also be uniform from seeing in appearance in the present invention.In addition, according to the present invention, even once a plurality of materials are carried out friedly, also do not have difference in appearance, each material can be by fried equably.

In addition, the fried central temperature of the material of (perhaps after the certain hour) is afterwards measured, under the situation of using method of the present invention and frying apparatus, the temperature inequality seldom.Hence one can see that between each material by evenly fried.

And, because whole face all is heated,, particularly often float near the fried material of pasta for different materials, can shorten the fried time by the present invention.Therefore, because can carry out friedly to lot of materials, can also shorten the fried time etc. under high fill-ratio, the preparation method of fried food of the present invention can improve fried efficiency of operation.

And in method of the present invention and deep fat fryer, because whole face all is heated, the thermal efficiency is very good, so the temperature of material rises at short notice, can carry out fried operation.

Moreover, owing to can be at the filling rate of fried material under the highly overstocked state and carry out fried operation, therefore become pressurized state, fried operation is produced favourable influence by the pressure in the fried oil from the steam of material production.Can envision fried state and become well, the fried time obtains shortening.

In addition, under the fixing situation of flat material suppressed by vector, material is in two kinds of effects that pressurized state and material be fixed and complements each other, and can suppress coming off of integument significantly.In method of the present invention and deep fat fryer, because the amount of the integument that comes off from material seldom, thereby can suppress oil deterioration, stick to the bad result on the fried food, and suppress generation as the fried residue of generation of waste materials.When the ratio of the generation of the generation of the fried residue among the present invention and the fried residue in the existing standard method is compared, it is not than for for example being higher than 0.8, better then for not being higher than 0.75, be desirably most and be not higher than 0.7, by the present invention the generation of fried residue is suppressed as can be known.By the present invention, the ratio of the fried residue generation in the generation of fried residue and the existing standard method can reduce to 0.3.Because the minimizing of the generation of fried residue can also suppress to cause the coming off of integument of fried oil degradation, effect is fine.In addition, fried post-job cleaning also becomes very easy.

In the present invention, because aging thing is suppressed in low-level time, the dirt that adheres on the oil groove inwall is few.In addition, because the generation of polymer and fried residue is few, therefore very remarkable for the adhesion effect that suppresses them.Following feature is arranged in addition: particularly near the pasta that adheres to easily, because the foaming effect of the formation such as bubble that produce in the oil makes that the change of pasta is big, thereby dirt is difficult for attached on the oil groove.Therefore, can prevent that dirt is attached to oil groove inwall, particularly more obvious near the oil groove inwall effect the pasta that often has a large amount of dirts to adhere to.

Carry out under material floats over state on the pasta when fried, moisture evaporates near exposing pasta part or pasta; But material all immerses and carries out friedly in the oil under the state in the present invention, and at this moment, all moisture evaporated rise to pasta after all producing again in fried oil.The result is that near the concentration of the steam the pasta becomes big.In other words promptly be the oxygen concentration step-down, thereby reach the fried aging effect that suppresses in the frying course.In addition, in the manufacture method of fried food of the present invention, the area of the pasta that contacts with air is narrower and small, according to its interactional effect, can access and suppress aging effect better.

In addition, the preparation method of fried food of the present invention also has following feature, and in frying course, often from fried material production steam, material monolithic is covered by bubble, thereby is difficult for absorbing unnecessary oil.The advantage of bringing thus is the fried food non-greasy, and local flavor is pure, in addition because oil absorption makes that less the use amount of fried oil is also few.

In addition,, by it being arranged to make its bigger surface and pasta be above-mentioned predetermined angle, and carry out friedly, can obtain above-mentioned various effects for the material of flat pattern.And after fried being over, when fried material of having got well is taken out from fried oil, also keep the original state to take out, can reduce the oil absorption of the integument etc. of material so significantly.The area of attaching oil was little when reason wherein was taking-up, and the area of material lower surface is little.Make when wide one side is parallel with pasta to be picked up, can enclose a large amount of frying oils, and oil also can remain on the lower surface of material, oil absorption just increases like this.But in the present invention, just pick up according to the method described above and can prevent such drawback.

The fried food that preparation method by fried food of the present invention obtains is because oil absorption is few, and taste is non-greasy again, and quality is good, and is lower than the fried food heat of making according to method in the past, thus concerning phitosite take notice of go into more attractive.For example, it and the ratio (oil absorption index) that adopts the existing standard method to carry out the absorption oil mass when fried are compared, then be not higher than 0.85, some then are not higher than 0.8 ideal, more desirable more then be not higher than 0.75, betterly then be not higher than 0.725, hence one can see that, and oil absorption is less.In the present invention, the oil absorption index can reach 0.5.

By the present invention, not only can reduce the use amount of oil in the fried operation, can also control the taste local flavor of fried food, particularly can significantly suppress greasy degree.

In addition, in common fried operation, the cinder of the integument that comes off in the frying course under a lot of situations etc. all can fall on new fried material, and negative effect is all arranged on vision and taste.But as mentioned above, if take out from oil reservoir with certain angle, then these cinders are few attached to the situation of dragging for up on the fried food, and stressing results from this point might as well.Because oil groove used in the present invention as mentioned above, can be set at the oil groove of lengthwise, above-mentioned burnt shell seldom can be fallen on the material, thereby effect is desirable more.

In existing frying method, be placed into fried oil under the state of material in placing fried basket.At this moment, in the place that material contacts with fried basket, material and basket friction mutually make the flour layer of lapping often come off, and the expulsion rate of flour layer reaches and is not less than 2%.In deep fat fryer of the present invention, then be flat materials such as croquette to be carried out after fixing fried by carrier.Because the contact-making surface of material and carrier and very little, croquette is fixed, and forms certain angle with pasta; Therefore bubble can be discharged very swimmingly, can not make the material production vibration, and material surface and carrier also can produce friction hardly, and the expulsion rate of flour layer is low.For example can reach and be not higher than 1.0%, better can reaching is not higher than 0.7, and better again can reaching is not higher than 0.5%, even can reach and be not higher than 0.3%.

In addition, according to the present invention, if by carrier fried material is carried out after fixing fried, the material after then fried, particularly flat pattern distortion of materials (bending) all can be suppressed in very low degree.Its result, this fried food is also very attractive in appearance in appearance.

According to the preparation method of fried food of the present invention, as illustrating, the aging thing in the fried oil is kept low value.For example, if with hot aging thing polymer is index, aging thing was suppressed in and is not higher than 5% when then running rate was 2 (%/times), and aging thing was suppressed in and is not higher than 4% when running rate was 3 (%/times), and the aging thing when running rate was 5 (%/times) is suppressed in and is not higher than 3%.In addition, aging thing such as free fatty also obtains good restraining.In addition, the rising of the colourity of fried oil is suppressed, and the rising of viscosity also is suppressed.

Polymer increases in frying course in time, uses legacy equipment concentration can reach a few percent～about 20 percent.The grease mouthfeel bad (astringent taste is arranged) that polymer increases diminishes the taste of fried food.In addition, also make the resin-like dirt that firmly is attached to the oil groove inner face increase, make deep fat fryer be difficult to cleaning.More seriously polymer impairs health.

In European various countries, generally be the index of judging as fried oil deterioration with the polar compound amount.For example, preferably be not higher than 10 quality %, be more preferably and be not higher than 8 quality %, the best be good be not to be higher than 7 quality %.Polar compound is the general name with electropolar material in the material that generates with fried oil degradation, because its great majority all are polymer, is exactly effective index so we can say amount of polymers.

Polymer in the fried oil preferably is suppressed at low concentration as much as possible, for example, is not higher than 5 quality %, betterly then be not higher than 4.5 quality %, is more preferably be not higher than 4 quality %, and best is not to be higher than 3 quality %.In the high polymer more than tetramer, then be not higher than 0.75 quality %, preferably be not higher than 0.5 quality % for not being higher than 1.0 quality %, being preferably.And these polymer can be analyzed according to the liquid chromatography partition method according to usual way.

By the preparation method and the deep fat fryer of fried food of the present invention, and compared in the past, can suppress polar compound significantly, as the generation of polymer, it is flat to maintain low water gaging.For example, with the ratio of existing standard method, the ratio of polymer (polymer index) in the present invention for not being higher than 0.75, betterly more preferably is not higher than 0.65 for not being higher than 0.7, preferably be not higher than 0.6, can learn that amount of polymers is reduced.Particularly in the polymer of the high polymer more than the tetramer, be further reduced, be suppressed the low content state that maintains.For example, represent: then be not higher than 0.7, betterly more preferably be not higher than 0.6, preferably be not higher than 0.55 for not being higher than 0.65 with index same as described above.

According to the present invention, can suppress fried oil deterioration.This comprises also that certainly the content with aging thing is the situation of index, and also can experience from taste.Such as, according to also knowing from being used for the aging peculiar smell that fried grease produces.Owing to should can have influence on the taste of fried food and the environment of fried operationlocation by aging peculiar smell, therefore in the fried operation of reality, this aging peculiar smell be suppressed extremely important.According to the present invention, can suppress the generation of aging peculiar smell.Except the assessment on the sense organ, by composition---the methacrylaldehyde and 2 to aging peculiar smell, the comparison of the generation of 4-heptadienynol (heptadienyno1) is also than situation was good in the past.For example, with regard to these generation ratio, when comparing with the existing standard method, can be suppressed at and be not higher than 0.9, better meeting be not higher than 0.89, betterly more then be not higher than 0.88.This is than normally being not less than 0.2.

Under situation of the present invention, compare with common fried operation in oil reservoir, the size that fried oil deterioration suppresses effect, running rate is between common 2～10 times, needn't change the grease in the oil reservoir in other words, thereby we can say, for buying fried oil and waste treatment, be very desirable from the angle of cost and environment.In addition, the oil mass of Shi Yonging (oil quantity in the oil reservoir) is lacked than normal conditions certain material in the present invention, it is its 0.3～0.75 times, thereby the oil quantity of throwing away replacing is few, in the continuous use during certain, only uses the oil quantity of few necessity just passable.

Method of the present invention and deep fat fryer with compare usually, the feature that has is: the area of pasta is little, thereby the area that stink produces is seldom; In addition,, thereby have the very difficult generation of stink, so just can be suppressed at the fried generation stink in place or the shop that exists because fried oil degradation is few.These reduce effect and can assess according to stink sensor or sensory evaluation.Produce with this stink and to suppress effect and represent, then be with the ratio (stink generation inhibition index) of existing standard method: 0.2～0.8, better is 0.3～0.7, more preferably 0.4～0.6.In view of the above, operating environment improves, and not only helps the operator, when carrying out fried operation in the shop, because the stink in this shop is eased, also can help the buyer.

So-called aging thing is meant free fatty, diglyceride, monoglyceride, glycerine, oil polymers, ethanol class, aldehydes, charing hydrogen, epoxide, ketone, polar compound etc.

In addition, in the present invention, can know to be located to be not less than 2, can reduce the aging thing amount in the grease by running rate with following provisions.The running rate value refers to: at material filling rate=6%, HA/SA ^1/2Under=0.3 the above-mentioned standard existence conditions, the running rate that will carry out under the fried operation situation is set at 1, when carrying out same fried operation, and the ratio of the preparation method of fried food of the present invention and the running rate of deep fat fryer.In the present invention, this running rate value is being not less than 2 better, is being not less than 3 just better, is not less than 4 just very goodly, and it is best being not less than 5.

In the present invention, be used for fried edible oil and fat and comprise vegetative grease, animal raw fat, diglyceride and edible fine finishining grease, the bleached oil of these greases before the deodorizing operation, can also with extract oil, crude oil, depickling oil out, take off gum oil, wet goods operation oil and refined oil dewax.Vegetative grease comprises: soybean oil, soybean embryo fat/oil, rapeseed oil, corn oil, sesame oil, the sesame salad oil, perilla herb oil, linseed oil, peanut oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, continuous seed oil, grape seed oil, Ma Kadamu nut (macadamia, マ power デ ミ ア Na Star Star) oil, hazelnut oil, the pumpkin seed oil, nut oil, Chinese toon oil, tea fruit oil, perilla oil, Common Borage (borage, ボ ラ one ジ) oil, olive oil, rice bran oil, wheat-germ oil, palm oil, palm olein, palm kernel oil, coconut oil, cocoa butter, algae oil and these sorting unsaturated oils are limited to these but have more than.Animal raw fat comprises: butter, lard, chicken fat, butterfat, fish oil, seal oil and these sorting unsaturated oils are limited to these but have more than.Two glycidic acid esters are glycerine and the diester that derives from the aliphatic acid of vegetable and animals oils.Can also use grease to add material refining after the water decomposition or with glycerine and fatty acid esterification, the refining material that forms, but not limit therewith.Edible refining processing grease comprises: the Synthetic Oil of the hydrogen interpolation oil of above-mentioned vegetative grease, animal raw fat, middle lock aliphatic acid triglyceride (MCT), glyceryl triacetate etc. and ester-exchanged oil (MLCT) etc., but be not limited to these.

In the present invention, friedly be meant fry, fried cube meat, day bran sieve, wrap up in the flour heating cooking method of a large amount of greases of using relatively such as fried, the kind of material, form etc. are had no particular limits as heating agent.

As the comprising of fried material: sky bran sieve of croquette, fried pork chop, croquette, fried cube meat, taibura class, fried meat, pakora class, fried assorted, day bran sieve, fried ham, fried potato, kromesky, prefrying class, fried rice flour dessert (fried thin pancake), fried snack, fried pachyrhizus, U.S.'s hot dog, curried bread, fried steamed stuffed bun, spring roll etc.Particularly the material of flat pattern comprises: croquette, fried pork chop, fry in shallow oil meat pie, fried ham, fried fish tartar souce etc.

In the present invention, the shape of material, material etc. are had no particular limits.Can do suitable adjustment according to fried time or purpose.About the oil absorption of material self, preferably can lack from the use amount of fried oil; On the contrary, the angle that the aging thing from suppress oil rises, in order to improve running rate, the high material of oil absorbency preferably.That is to say that if the oil absorbency height of material, fresh oil adding rate (running rate) also can improve.In the present invention, the material of use is preferably oil absorbency and is being not less than 5 quality %, is being more preferably and is being not less than 10 quality %, preferably is being not less than 15 quality %.The material that such oil absorbency is high particularly has the material of integument, such as examples such as croquette, fried prawn, fried pork chop.

And on taste, according to the present invention, because the oil absorption of material is few, all faces can both be fried equably, carry out fried etc. making fried food fragrant and oiliness under pressurized state, delicious and crisp very also.In addition, to be suppressed also be above-mentioned delicious reason to the amount of the aging thing in the fried oil.

When the preparation method of the fried food of implementing the present invention relates to, so-called good deep fat fryer is meant: in the oil groove, the cross-sectional area SB of the horizontal plane of the peristome of corresponding pasta part and the depth H B from the peristome to the bottom satisfy HB/SB ^1/2=0.8～4.0, more preferably 0.9～3.5, even be 1.0～3.25, be preferably the deep fat fryer of 1.1～3.25 relation.In order to implement the preparation method of above-mentioned fried food, be necessary the volume settings of oil reservoir stipulate in must preparation method than fried food big.Deep fat fryer of the present invention comprises: small-sized, desk-top, domestic type and medium-sized or large-scale, professional with type etc.The oily use amount of the oil groove that deep fat fryer small-sized, desk-top, domestic type has is roughly at no more than 5L.At this moment, the size of oil groove is preferably: high HB=15～25cm, surface area SB=200～500cm ²And the spendable oil mass of oil groove of medium-sized or large-scale, professional deep fat fryer with type is roughly 5～30L, and in this case, the size of oil groove is preferably: high HB=25～70cm, surface area SB=300～1000cm ²Medium-sized or large-scale deep fat fryer is compared with small-sized deep fat fryer because the dead angle still less, can suitably be adjusted material filling rate and running rate, more can suppress fried oil deterioration.Medium-sized or large-scale deep fat fryer is because oil groove is deep, by the carrier of batching, material is overlapping to be 2 layers, 3 layers and to put into oil groove and just can carry out fried operation holding.By such mode, the dead angle is few, and therefore material can be set at the space the fried district of waste can not make full use of effect of the present invention promptly in wide oil reservoir zone.

Use effect that above-mentioned deep fat fryer obtains with in the preparation method of fried food, narrated the same.Deep fat fryer is that purpose constitutes to realize above-mentioned effect well, efficiently to obtain above-mentioned effect by the enforcement automation.In addition, operating environment is also very important, has also considered this point.

Fig. 1 is the oblique view of an example of demonstration deep-frying device of the present invention.Fig. 2 is the simple sectional drawing of the deep fat fryer 10 of the shown deep fryer device of Fig. 1.As shown in these figures, the deep-frying device of the present invention control cabinet 40 that has deep fat fryer 10 of the present invention and be set up in parallel with it, have oil supply mechanism.

What deep fat fryer 10 had a lengthwise has a bottom tube-like oil groove 101.In Fig. 1 and Fig. 2, oil groove 101 comes down to one by 4 sidewalls and 1 cuboid that the bottom surface constitutes.This oil groove 101 is divided into certain intervals, is surrounded by basket 102, has the shape of oil groove 101 on the whole.The outer lateral side of oil groove 101 is surrounded by the heating unit 103 that the fried oil in the oil groove 101 is heated.In addition, if fluor resin coating 107 is set, because fluororesin has low thermal conductiv-ity at the top of the inside of fried oil groove 101, thereby can suppress near the superheated of pasta, and suppress fried oil deterioration, suppress the heat of the discharge of oil groove 101, can reduce the heat energy use amount, therefore more satisfactory.

In addition, be preferably in jacking equipment 30 also be set in the basket 102, this jacking equipment 30 be used for when fried lifting pack into material, put into the carrier 60 of oil reservoir.Use jacking equipment 30 to make in lengthwise oil groove 101, to put into or take out material and be more prone to.Carrier 60 is overhang on the support component 31 of lifting, lifting in oil reservoir.Opening power 41 is pressed switch 42, and material support descends with support component 31, immerses oil reservoir, and heater 103 is driven, and can begin fried operation.After the fried time of setting, material support 60 rises, and finishes fried operation.In the outside of oil groove 101, run through the sensor 104 that insertion is deep into temperature oil groove 101 inner faces always, so just can detect the fried oil temperature in the oil groove 101.

As having narrated, in deep fat fryer of the present invention, in the oil groove 101, the square root of the area SB of its peristome of corresponding pasta OS and the depth H B from the peristome to the bottom satisfy HB/SB ^1/2=0.8～4.0 relation.Here the peristome of corresponding pasta OS normally, will be equivalent to oil groove 101 volumes about 70% grease-filled during to 101 li in oil groove, the peristome of the pasta that forms by grease.As previously described, HB/SB ^1/20.9～3.5 for well, better then be 1.0～3.25, preferably 1.1～3.0.

And, be provided with the outlet 105 that the fried oil that becomes waste oil is discharged from oil groove 101 in the bottom of fried oil groove 101, also be provided with control valve 106 on it.

As shown in Figure 1, deep fat fryer 10 of the present invention possesses the switch cover 20 of opening of ON/OFF oil groove 101 for well.Owing to be provided with such switch cover 20, close oil groove 101 with lid 20, thereby can suppress thermal discharge, reduce heat energy.In addition, further reduce the peculiar smell that gives out, and by closing switch cover 20, suppressed and the contacting of airborne oxygen, thereby suppressed fried oil deterioration.Be more preferably the lid coupled switch 21 that actuation temperature is regulated machine that is used for as described below is set,,, prevent unnecessary heating fried oil if 20 of closing caps make the design temperature step-down (as reducing by 30 ℃) of fried oil with the ON/OFF of switch cover 20 interlock mutually; On the other hand, when opening when covering 20, design temperature is got back to original temperature, and the temperature of fried oil is sharply risen, for fried the beginning got ready.

The 40 pairs of above-mentioned various operations of control cabinet that also possess fueller, are set up in parallel with deep fat fryer 10 are controlled automatically, for example, have circuit structure shown in Figure 3.That is, in control cabinet 40, be provided with the semiconductor non-contact relay 401 that is connected with power switch 41, with the digital timer 402 that switch 42 is connected begin/is set again.Semiconductor non-contact relay 401 is regulated machine 403 with digital temperature and is connected in control cabinet 40, all import in this digital temperature adjusting machine 403 from the signal of temperature sensor 104 with from the signal of lid coupled switch 21, by semiconductor non-contact relay 401, as previously described, drive the heater 103 of deep fat fryer 10.On the other hand, digital timer 402 drives the lowering or hoisting gear 201 that is connected with the support component 31 of elevating mechanism 30 as described above.

Be arranged at the oil supply mechanism 50 on the control cabinet 40, for example the principle of the oil supply mechanism that constitutes with the support oil tank of petroleum furnace is identical, as shown in Figure 4, is constituted by oil storage tank 510 and grease cartridge type oil tanks 520 of being installed in this oil storage tank 510.Oil storage tank 510 runs through the top interior peristome 51 that is arranged at control cabinet 40.Cartridge type oil tank 520 has the diameter peristome 522 littler than the diameter of main body 521 by there being round-ended cylinder shape main body 521 to constitute, and has screwed togather cover body 523 from outer Side on this peristome 522.Cover body has the smooth protuberance of giving prominence to from the openend of main body 521 524 in main body, portion is provided with valve part 525 in the central.The bottom butt of valve part 525 lower ends and oil storage tank 510; Be made of nut 527 above, nut 527 runs through smooth protuberance 524 in outstanding in cartridge type oil tank 520 from protuberance 524, as to surround valve part 525 cartridge 526 inside, can the easy on and off motion.On the top of nut 527, can seal the parison 528 of cartridge 526 when being provided with the upper surface butt with cartridge 526.Around nut 527, be provided with spring members 528.Cartridge type oil tank 520 is not when being inserted into oil storage tank 510, and the upper surface butt of parison 528 and cylindrical material with cylindrical material 526 sealings, can not leak the frying oils fat FO of folding and unfolding.Cartridge type oil tank 520 as shown in Figure 4, if in income oil storage tank 510, then pressed nut 527 by the projection 511 of the bottom center that is arranged on oil storage tank 510, remove the butt of cartridge 526 and parison 528, ambient air enters, grease FO is discharged in the oil groove 101 by the fuel feed pump 60 that is being communicated with oil storage tank bottom and oil groove 101, up to reaching oil groove 101 horizontal lines.The pasta one of grease FO rises, and the air ostium just is closed, and forms vacuum section in the cartridge type oil tank 520, reaches moment of balance at pressure, and the pasta of grease FO just becomes necessarily.By carrying out such operation repeatedly, the grease FO of aequum just automatically is fed in the oil groove 101.And in order to observe the residual quantity of internal grease FO, cartridge type oil tank 520 the most handy material transparent are made; And, the window that just can observe the residual quantity of grease FO by range estimation preferably is set on oil storage tank 510.

With the concrete size of the oil groove of several examples deep fat fryer of the present invention, compare with the filling rate of oil mass, material number, material etc. and representative deep fat fryer in the past (conventional machines), with following table 1 expression.

In addition, Fig. 5 is the HB/SB with each deep fat fryer shown in the table 1 ^1/2Value draw expression as ordinate.Among Fig. 5, the numeral in the parantheses is deep fat fryer of the present invention (numeral in the correspondence table 1), and the numeral with parantheses is not existing machine (numeral in the correspondence table 1).

As shown in Figure 6, in the deep fat fryer of the present invention, the fried residue collecting part 108 that will be used to accommodate fried residue is arranged on its bottom, and then effect is fine.In the deep fat fryer 10 ' shown in Figure 6, except that having set up fried residue collection material 108, has identical structure with the deep fat fryer that Fig. 1 and Fig. 2 are described.Spread laminar dictyosome in the bottom surface of the framework of rectangle and can form fried residue collecting part 108.Deep fat fryer of the present invention is the heater that is provided for heating fried oil in the side of oil groove, do not adopt such in the past structure that heat transfer device is set in fried oil, therefore, take out material support 60 fried end back in oil groove after, can at an easy rate fried residue collecting part 108 be taken out.That is to say, in deep fat fryer in the past, if earlier fried oil is not taken out from oil groove, will take out after the heat transmitter cooling, then danger close when fried residue collecting part is taken out.Such operation is pretty troublesome, and the number of times that for this reason takes out the operation of fried residue also is restricted.But as mentioned above, can easily and effectively fried residue collecting part 108 be taken out in the present invention.As a result, prevented that fried residue is heated in fried oil, the fried fry dried food ingredients look etc. that changes, the quality of the fried food of acquisition is also fine.In addition, as mentioned above, because fried device of the present invention is to have the heater that is used to heat fried oil in the side of oil groove, thereby the fried residue collecting part 108 that is arranged at fried oil groove bottom surface can not hinder the convection current of heat conduction and fried oil.

Shown in Figure 7 is that a residue is collected the better example with parts.This residue is collected with parts 1000 and is made of shape sheet material (acceptance division of residue) 1001, is provided with and light sheet material 1001 handles 1003 connected vertically.Usually, framework 1004 is set, so just can prevents overflowing of residue surrounding around the sheet material 1001.Handle 1003 extends vertically up to top above oil reservoir, and upper end 1003a tilts.Part in the bottom of sheet material 1001 can be provided with gradient adjustment component (not expression among the figure), and this gradient adjustment component is used to adjust the gradient of sheet material, makes it to keep level.Residue collecting part 1000 is set at the frying oil layer bottom in frying course, in fried culinary art operation or after the end of job, suitably remove residue.

Among the present invention, be provided with the residue collecting part 1000 of the handle 1003 that is used to take out on the shape sheet parts, small-sized and can collect residue easily.Because easily, so can inferiorly arbitrarily remove residue; Carry out fried operation under the same conditions, then can improve quality, the taste of fried oil, material.Particularly, do not have in oil reservoir inside under the situation of thermal conductive wire, be fit to use residue collecting part 1000 for as deep fat fryer of the present invention.Its using method is in frying course, in advance residue collecting part 1000 to be arranged in the oil reservoir; In fried operation, or during the fried end of job, can easily remove the residue of depalletizing.Use being particularly suitable for being essentially in the plane oil groove (needing not to be level) in the bottom surface.By side heat, make residue be difficult for zoom as deep fat fryer of the present invention, effect is also fine.This is because residue collecting part of the present invention in most cases all is arranged on the place nearer relatively from the bottom surface.The shape of the employed residue collecting part of existing deep fat fryer is tubbiness normally, and when using residue collecting part of the present invention, because it is very little, so the advantage that has is to make fried zone more wide, can not hinder heat convection current from thermal conductive surface, good operability (easy to operate, as to clean also very simple) needn't have huge spatial accommodation.Tubbiness residue collecting part in the existing deep fat fryer at first will be removed the oil in the oil groove after a series of fried ends of job when operation, makes oil reservoir and is arranged at the interior heat transfer device cooling of oil reservoir.Afterwards, must move the heat transmitter that is arranged in the oil reservoir, take out the residue collecting vessel, throw away residue.These all take muscle power very much, and in addition, the number of times of operation also is restricted, thereby nobody is ready to carry out such operation.In contrast, residue collecting part of the present invention becomes the state that can often operate, in addition, because good operability, can be simple, carry out residue efficiently and collect operation.Like this, thereby can prevent to be heated and the variable color of the fried oil that causes etc. by residue, in addition, the quality of the fried food of acquisition might as well.Compare with the situation of using above-mentioned existing residue collecting part, the quality of fried oil and the quality of fried food all become better.In addition, under the situation that does not have the residue collecting part, residue can get lodged in the waste oil mouth sometimes.In this time,, be necessary to carry out clear operation with rod etc. in order to remove the residue of blocking.In this clear operation, fried oil can flow out suddenly, and is abnormally dangerous.Use residue collecting part of the present invention, address this problem easily.

Secondly, in the deep fat fryer of the present invention, heater 103 links with the turbine mechanism that is used for the fried oil of Fast Heating, and effect is fine.Remove and set up turbine mechanism, shown in Figure 8 as the circuit structure identical with circuit structure shown in Figure 3, digital temperature adjuster 403 links with turbine type switch 404, and turbine type switch 404 is driven by the button 405 that is arranged on the control cabinet 404.This turbine type switch 404 will be removed the ratio of being undertaken by digital temperature adjuster 403 and add thermal control to 403 inputs of digital temperature adjuster, to heater 103 output maximum heatings, and can be with fried oily Fast Heating.Owing to just can finish such Fast Heating in the short time, thereby can suppress fried oil deterioration significantly.

In the present invention, turbine mechanism is meant when being necessary to carry out Fast Heating, does not consider the temperature control function that it is common, forces the system of heat within a certain period of time.Usually, its heating intensity of forcing heat is by the power decision that is arranged at the heater in the oil groove, and the upper limit is its peak power output.Although, high-power heater can be set in order to realize good Fast Heating, if often use, from fried own, aspects such as electricity consumption aspect, efficient is not high.At this, find: the heater (not shown) of preparation (subsidy) is set, when only using turbine mechanism, has only when being necessary, can carry out good Fast Heating.In this time, the Fast Heating effect is fine, and power consumption efficiency is also very high.

Much less, when the deep fat fryer of stating in the use of the present invention carries out fried operation, be under the condition of the preparation method of the fried food of the invention described above, to carry out fried operation.In this case, can be immersed in material in the oil reservoir to be placed under the state on the material support 60, wherein, as shown in Figure 2, material support 60 forms with the form of the case 61 that is made of cancellate mesh member.Material support 60 has handle 62 and overhangs the portion of dangling 63 on the support component 31 of elevating mechanism 30.This carrier 60 can be used as widely used material support and uses.

And, all be to suppose maximum throughput earlier usually, and then buy deep fat fryer about deep fat fryer.Deep fat fryer is excessive, uses inconvenience, and the use amount of oil also increases.When oil surpassed aequum, turnover rate reduced, thereby amount that preferably can bond material is adjusted the platform number of deep fat fryer (oil groove) usually.

Under the situation of many table oils groove, can decide according to the fried amount on the same day and be to use 1 oil groove still is a plurality of oil grooves.

Deep fat fryer oil reservoir of the present invention is elongate shape, seems very dexterous in appearance; In addition, lack, belong to save space type deep fat fryer because institute takes up space.For example, floor space more once, if having the deep fat fryer in the past of identical fried ability is 1 o'clock, compare with deep fat fryer of the present invention, then the floor space of deep fat fryer of the present invention just can reach and not be higher than 0.7, be not higher than 0.65 in the time of better, be not higher than 0.6 when better, the present invention that hence one can see that is a deep fat fryer of saving very much spatial mode.According to the present invention, can be with this than reducing to 0.2.To represent in the example Table A below wherein.

When using this deep fat fryer, the operation place is rather spacious, can arrange well in narrow space during its advantage, and can place material support or material etc. in the space of vacating, and can improve operating efficiency effectively.

Table A: the comparison that the space is set of deep fat fryer

	The present invention	Existing machine (5L type)
			Floor space (cm 2)	600	1300
The floor space ratio	0.46	-----

Deep fat fryer of the present invention is compared with common deep fat fryer, and the oil groove lengthwise is elongated in appearance, and institute takes up space little, thereby is suitable for many uses together.Also can use in narrow operation place, consider can be arranged between the article from the angle that is taken up space, very easy to use.In addition, the person of buying can see operation process personally, helps lend some impetus to the sale of product etc.

In addition, in frying course, steam and oil smoke produce from pasta, because its area is narrow and small, make exhaust all from local a discharge, thereby the recovery of exhaust discharges and also be easy to, and be also very satisfactory from operating environment.That is to say that the steam oil smoke of generation etc. is column upward and rises, stress results fine from the angle of exhaust.In addition, deep fat fryer of the present invention is because oil level area is less relatively, thereby the area that peculiar smell produces is also little; In addition, because fried oil deterioration is also few, be difficult for producing peculiar smell.

And, the deep fat fryer that deep fat fryer of the present invention is different from the past, heater is not arranged at the oil groove bottom, and be arranged on the oil groove side, therefore material be placed on heating source near, by heating radiations heat energy and foam convection current etc., make the central part of material promptly to be heated.

Therefore in addition, in the present invention, the fried oil mass of use is few, and it is very fast to begin the heated temperatures rate of climb, thereby makes and can begin fried oily operation at short notice.

Be exactly that even fried oily utensil of the present invention is identical with common deep fat fryer turnover rate, along with flowing through of time, the oil degradation thing is subjected to significant inhibition in addition.And the present invention can also improve turnover rate, this resultant effect of 2, the further significantly aging thing increase of oil-control.

In addition, deep fat fryer of the present invention can be as common deep fat fryer owing to oil groove lengthwise, bottom are very dark, and the burnt shell of the integument that comes off bottom being present in etc. are almost not floating.Thereby be not vulnerable to burnt thing attached to harmful effect such on the fried food.In addition, because oil reservoir is vertical shape, heater is set in the side comparatively speaking than being easier to.In this case, the oil temperature of bottom keeps low temperature, thereby the integument that comes off in fried oily operation can not be burned.In addition, as mentioned above, standing when carrying out fried operation, do not needing to pick up integument that comes off etc., effect is fine.

As mentioned above, preferably make the wide one side of the material of flat pattern keep certain angle, carry out fried operation with fried oil meter face.What Fig. 9 represented is to make the material of flat pattern and the material support that fried pasta keeps the approximate vertical state.Carrier 80 shown in Figure 9 forms a box-shaped on the whole, possesses bottom framework 801 and top framework 802, and bottom framework 801 links to each other with handle 803.Bottom framework 801 is separated barred body 801a～803c by many and is separated, and has formed and can found the space 801s that puts into single material 90.Top framework 802 constitutes can be from a plurality of materials 90 of peripheral support.

What Figure 10 A and Figure 10 B represented is to be used to make the material of flat pattern and the material support that fried pasta keeps heeling condition.Figure 10 A is the oblique view of material support 1 100, and Figure 10 B is the side view of material support 1100.These figure represent that material support 1100 has the open framework 1110 of rectangular shape, in its bottom surface, spread can make oil by support flat material 1140 and support material 1120 such as mesh, wire netting.Space in the open framework 1110 of rectangular shape is separated by the spacing frame 1130 that tilts, and material 1140 is placed between them.Naturally, in described in front flat material in the angle of inclination of inclination spacing frame 1130 and the fried pasta angulation scope.

If like this fried material is set at the state that tilts with fried pasta, then soft relatively fried material also can be supported; In addition, can also prevent floating of in fried fried material.In addition, fried after, the carrier of placing fried food is taken out from oil groove, when being used to show, can make the wide one side of fried material under heeling condition, can make the outward appearance of fried food seem also fine over against the consumer.

And as mentioned above, make croquette, schnitzel carry out fried with the state placement of standing or tilting, effective, but the material that high tack integument is arranged for dry deep-frying etc., because sticky together in fried, therefore, the layer frame of placement dry deep-frying etc. preferably uses has two-layer above carrier, material can not stack and carry out friedly in each layer, and effect is good especially during fried operation.What represent among Figure 11 is the carrier 70 that has identical structure with carrier shown in Figure 2 60, has the layer frame 64 of multilayer placement material.

In the present invention, fried material is arranged on above-mentioned any one carrier, uses any one deep fat fryer of above-mentioned record, can both implement the preparation method of fried food of the present invention well.

In addition,, can shorten the fried time, the fried time be adjusted to this situation of certain value be well suited for the fried operation that after receiving order, begins by adjusting the size and the raw material of material.

In addition, in the present invention, the generation of waste oil is few, according to operating condition, can not produce waste oil in practical operation.In addition, in the present invention, can realize low power consuming (as power consumption), the discarded fried residue of generation etc. are few, and the peculiar smell generation is few.Therefore, we can say that deep fat fryer of the present invention is an environmental pollution circlet guarantor type deep fat fryer.

In the past, the oil smoke peculiar smell that produces in the frying course was a lot, thereby was difficult to realize the odorlessness exhaust.In addition, in the past, because fried oil meter face width, thereby can't realize the odorlessness exhaust by partial exhaust gas.But, according to the present invention, because peculiar smell produces fewly in the frying course, and fried oil meter faciostenosis, have the advantages that oil smoke steam produces under the state of extremely concentrating, thereby can realize discharging peculiar smell by partial exhaust gas.What Figure 12 represented is the brief strabismus map that an example has the frying apparatus of the present invention of partial exhaust gas device.The deep fat fryer of the present invention 10 that has built-in control box on the support case 1210 of this frying apparatus 1200.In this case, illustrated in the above that it is also passable that oil supply mechanism is not set about control cabinet.In a part that supports case 1210, constitute material is carried out the freezer of extracting out 1211 freezing and that preserve.In addition, built-in not shown hair-dryer and the gas extraction system that is used for exhaust in the inside of supporting case 1210.Discharge from exhaust outlet 1215 from the waste gas that this gas extraction system is discharged.In the gas extraction system of supporting box 1210 inside, odor removal filter can be installed.And, the pallet 1240 of the material 90 that placement takes out from above-mentioned freezer can be set on support box 1210.

Blast pipe links with the gas extraction system that supports case 1210, usually from supporting box 1210 to extend blast pipe 1212 along vertical direction.Connected in the upper end of blast pipe 1212 by external force (as: strength of hand) but Free Transform, after removing external force, can keep its deformation state, in this field known flezxible coupling 1213.Hood 1214 is set at its front end.Hood 1214 is used for partial exhaust gas, and the size of its front end open surface and shape can cover the part of last open surface of the oil groove of deep fat fryer 10 at least.The covering size of open surface on the oil groove of the front end open surface of hood can be by regulating from exhaust attraction of hood etc.In addition, hood 1214 can also built-in oil mist filter.

Than the material support 1220 by elevating mechanism 30 liftings also will by go up, the position lower again than hood 1214, the grease proofing member (for example: be made of non-woven material) 1230 that spatters that absorption oil droplet, gas can freely through aerations can be set.This is grease proofing spatter member 1230 can with elevating mechanism 30 interlocks.

The invention provides fried system, it has used deep fat fryer, be used for before fried, placing the 1st carrier of material, be used at fried placement material and in oil reservoir, carry out the 2nd fried carrier, be used for the 3rd carrier of after fried, placing fried food and controlling oily usefulness and be used to place the 4th carrier of the fried food of displaying.In this case, deep fat fryer is made of deep fat fryer of the present invention; First～the 4th carrier can be held a concurrent post by a carrier.When showing fried food, the 4th carrier of placing fried food can be put in the displaying case that possesses warmer.In the present invention, 1 carrier can be used for placing material before fried; When fried, place material and in oil reservoir, carry out fried; Be used for after fried, placing fried food and control oil; When showing fried food, be used to place the fried food of displaying.Carrier after the displaying is used to the fried preceding material of placing again; In fried, place material and in oil reservoir, carry out fried; Be used for after fried, placing fried food and control oil; Material is set in frying course and in frying oil layer, carries out fried; Be used to place the fried food of displaying.In the middle of the reality, by using a plurality of carriers, thereby, can carry out incessantly from the displaying that is placed into of material, very high as fried operation whole efficiency.With regard to single operation, its operation is good.For example, by before fried, in advance material being placed in the carrier, in the time of can avoiding dropping into oil reservoir, required time usually, operational restriction; Can take out Fried Fishes once, simply after fried, all favourable on the time, in the operation.And, during control oil, do not need to operate especially, also needn't the place be set especially for controlling oil.Especially to show in order selling, also needn't all again material to be showed one by one at every turn.Be not only aspect operation, security is also good, for example, can prevent that material from dropping into splashing of oil when the oil reservoir etc.In addition, in the time of can also preventing to take out material after the fried end, incidental scalded etc.; Scald when being put on the control oil drum; Even when material being put into the displaying case,, therefore be difficult for having an accident owing to do not need special operation.Furthermore, aspect quality, can the advantage of fried inequality except not, in addition,, also have the integument of material seldom to come off because material is fixed in the same carrier, bring outward appearance, qualitative advantage.Therefore except top said, system according to the present invention has omitted unnecessary operation, operation simple, effectively not only; But also improved security.

Utilize embodiment that the present invention is specified below, but the present invention is not limited thereto.

Embodiment 1

Under following down experiment condition, use medium-sized deep fat fryer of the present invention respectively and use in the past deep fat fryer, the fried oil deterioration state to both after fried (acidity value, colourity, amount of polymers and dynamically viscosity) compares.

Experiment condition:

Deep fat fryer:

Utensil of the present invention

The oil groove of wide 9cm, long 16cm, high 17cm, peristome area 144cm ²

Add about 70% the oil be equivalent to the oil groove volume

Existing machine (letter (エ イ シ Application) electric EF-3L type forever)

Fried oil: young oily ten palmitoleic acids (7: 3) of dish

Use oil mass: utensil=1.50kg of the present invention, conventional machines=3.00kg

Temperature is set: the oily temperature in the time of will not dropping into material is set at 180 ℃

Heat time heating time: 8 hours/day

Fried fate: 7 days

Material: freezing croquette, dry deep-frying frozen chicken, chip potato

Fried quantity: per hour 4 freezing croquettes, 8 dry deep-frying frozen chickens, 200g chip potato

Refuel: 1 natural gift are replenished the oil mass that reduces because of oil suction 3 times

The result is respectively as Figure 13～shown in Figure 16.

From Figure 13～shown in Figure 16 we can be clear that as a result: according to the present invention, fried oil deterioration with compared obvious minimizing in the past.

In addition, carry out 8 hours under these conditions every day fried the time, measure its power consumption, find that machine power consumption of the present invention is 66kWh, and existing machine is 131kWh.Its oil level area of deep fat fryer of the present invention is little, thereby the heat that sheds from pasta is few, makes fried time oil temperature rise, for the heat of keeping the heater that the oil temperature needs tails off, so consumption electric power tails off.

Embodiment 2

Under the situation of using the used deep fat fryer of the present invention of embodiment 1 and using under the situation of deep fat fryer in the past, compared fried oil deterioration state after fried (acidity value, colourity, amount of polymers and dynamically viscosity).Experiment condition in the present embodiment is except following condition, and all the other are identical with embodiment 1.

Experiment condition:

Fried fate: 9 days

Material: freezing croquette

Fried quantity: 4/time

Fried number of times: 2 times/hour (=16 times/8 hours)

Result such as Figure 17～shown in Figure 20.

In addition, the outward appearance that obtains, the area that comes off of wheat flour integument, taste (according to the sense organ investigation) about fried food, by the result of the generation of the oil mass that integument sopped up of croquette, fried oilconsumption and fried residue, shown in table 2 below～8.From these tables, can learn, according to the present invention, the outward appearance of fried food, taste, the portion that comes off of wheat flour is seldom.

Table 2: the outward appearance of croquette

	Machine of the present invention	Existing machine
			Adhering to of fried residue	Almost do not have	A lot
Each fried irregular colour when fried	Almost do not have	Have
			Difference in the fried color table	Do not have	(the inside is more shallow) arranged slightly
Infiltrate the oil of filter paper	Lack than existing machine	More than machine of the present invention

Table 3: the area that comes off (%) of flour layer

Croquette NO.	Machine of the present invention	Conventional machines
			1	0	1.8
2	0	2.7
			3	0.2	1.5
On average	0.1	2.0

Table 4: about the result (group several 15) of the examination by sensory organs of taste

Problem	Present device	Existing equipment	Judge
				The greasy degree of outward appearance	5	10
Greasy degree peculiar smell	2	13	The product that can affirm existing equipment greasy (level of significance 1%)
				Fragrance	11	4	Can affirm the product taste perfume (or spice) (level of significance 5%) of present device
Dense delicious food	9	6
				Light sense	10	5
Crisp sense	10	5
				Comprehensive favorable comment	11	4	Can affirm the product satisfactory (level of significance 5%) of machine of the present invention

Notes) numerical value in the table is for answering sure group's number

Table 5: by the oil mass (g) of the musculus cutaneus of croquette absorption

Croquette No.	The present invention	Conventional machines (5L type)
			1	10.1	13.8
2	9.2	12.8
			3	9.3	14.2
On average	9.5	13.6
			Index	0.70	-----------

As known from Table 5, the method according to this invention, the oil absorption of the material after fried is few.

According to the preparation method of fried food of the present invention, particularly, material is taken out from oil reservoir with the state of erectting after fried, can find that fried oil is absorbed by material, the oil content amount reduces.

Further, measured the oil content of musculus cutaneus of the flat one side of croquette.In existing frying method, when taking out material, flat one face up (or down).

Table 6: the oil content of the musculus cutaneus on croquette surface

	The present invention	Existing
			Above flat	23.2％	31.9％
Below flat	22.0％	37.2％

Can learn from the result of said determination: seldom by the oil mass that musculus cutaneus absorbed of the croquette the inventive method.In addition, the result from existing method can learn: compare with the oil mass that accumulates above material, the oil mass that accumulates below material is bigger to the influence of the oil absorption of material.

Table 7: fried oily consumption figure

	Unit	Machine of the present invention	Conventional machines
				With oil mass (a)	g	1,500	3,000
Volume read-out (b)	g	6,430	8,360
				The reduction of fried oil *(e=a+b-c-d) [per 1 croquette converts]	g	6,155 [10.7]	8,135 [14.1]
The fresh oil adding rate **(grease turnover rate)	%/time	6.0	3.9
				Fried oily use amount (a+e)	g	7,655	11,135

Annotate: ^*) loss of absorption loss water+spill to the deep fat fryer outside of fried residue of oil absorption+lose of croquette

^*) (amount of oil absorption+sampling survey)/with oil mass * 72 hour) * 100

Table 8: fried residue generation (quality after the degreasing)

	Machine of the present invention	Conventional machines	The present invention reaches/conventional machines
				After the 1st day finishes	11.1g	16.9g	0.66
After the 2nd day finishes	13.0g	18.9g	0.69

Annotate) fried residue is all reclaimed, measure with the quality behind the oil ether defatting.

About the dirt of deep fat fryer, in the middle of conventional machines, can see significantly by what oil polymers and fried residue formed at the oil groove inner face that is equivalent to pasta and to adhere to dirt; But in utensil of the present invention, such dirt be cannot see basically.

Embodiment 3

Under the situation of using embodiment 1 employed deep fat fryer of the present invention and use under the situation of deep fat fryer in the past, by 10 people groups the intensity of carrying out the stink in fried under the condition of embodiment 1 is made comparisons, assess by following method.

The appraisal procedure of＜stink 〉

Enter with allowing one people, one people of group and carry out fried laboratory, the intensity that will be full of the fried stink of laboratory was divided 3 grades (2 minutes: experience stink strongly; 1 minute: experience stink slightly; 0 minute: almost experience less than stink) assess.Its result is shown in following table 9.

Table 9: the intensity of experiment foreign flavor indoors

Assessment result	Present device	Existing equipment
			Impression is strong	0	3
Experience	3	7
			Almost do not experience	7	0
The assessment mark	3 minutes	13 minutes

Can learn from the result shown in the table 9: use under the situation of present device, compare with the situation of using existing equipment, the generation of peculiar smell obviously reduces, thereby can protect the kitchen of carrying out fried operation and the environment of building well.

Embodiment 4

In the same conditions as in Example 2, use present device, the aging degree (amount of polymers) of measuring each turnover rate (1%～6%) over time.Its result is shown in Figure 21.We can learn as a result from shown in Figure 21: in the present invention, if oily turnover rate more than 2%, then can make the amount of polymers in the grease maintain below the unquestioned level (5%).

Embodiment 5～8

Under the condition identical with embodiment 2, turnover rate when implementing frying method of the present invention and turnover rate value and existing frying method compare, and are shown in the following Table 10.

Table 10

Embodiment 9

To employed machine of the present invention and conventional machines among the embodiment 1, relatively the relation of the oil temperature during the fried oil of its heating and heat time heating time is shown in Figure 22.We can learn from Figure 22: under situation of the present invention, because oil groove little (oil mass is few), thereby the temperature that can begin fried operation rises very early.

Embodiment 10

Under embodiment 2 the same terms, the aging degree (polymer) of the grease when carrying out long-time fried operation is measured over time.Measurement result to present device and existing equipment illustrates with Figure 23.We can learn from Figure 23: under the situation of existing equipment, through after the regular hour, the upper limit (5%) that will surpass polymer, at this moment must fall whole oil processings, and under the situation of present device, low-level through also polymer being maintained for a long time, needn't as existing equipment, discard waste oil continually.

Embodiment 11

In the same conditions as in Example 2, with regard to turnover rate be under 3.9% and 6% the situation aging degree (polymer) over time, to present device and existing equipment, measure, the result as shown in figure 24.We can learn from Figure 24: compare with existing equipment, the present device oil level area is little, and oil is few with contacting of air, is difficult for taking place to wear out, and therefore, even if the grease turnover rate is identical, compared with existing equipment, present device more can suppress the oil degradation thing.

Embodiment 12

Under the following conditions, situation and the use of using deep fat fryer of the present invention had now under the situation of deep fat fryer, use the liquid chromatography partition method that fried oil bodying thing amount and component of polymer after fried are contrasted.

Experiment condition:

Deep fat fryer:

Utensil of the present invention

The oil groove of wide 10cm, long 18cm, high 17cm, peristome area 180cm ²

Add about 70% the oil be equivalent to the oil groove volume

Existing equipment (letter (エ イ シ Application) electric EF-5L type forever) (material filling rate=6.25%, HA/SA ^1/2About 0.3)

Frying oil: rapeseed oil+palm olein (plam oliene) (7: 3)

Use oil mass: utensil=1.80kg of the present invention, conventional machines=4.00kg

Temperature is set: the oily temperature of setting when not dropping into material is 180 ℃

Heat time heating time: 8 hours/day

Fried fate: 11 days

Material: freezing croquette, dry deep-frying frozen chicken, chip potato

Fried quantity: every day 21 freezing croquettes, 56 dry deep-frying frozen chickens, 1000g chip potato

Refuel: 1 natural gift are replenished the oil mass that reduces because of absorption 3 times

Table 11: the measurement result table of amount of polymers

Notes) polymer refers to the high polymer that tetramer is above.

Can learn from the result of table 11: polymer is suppressed and maintains low content; In addition, polymer content also is maintained at low content; Even if all compare, also be to be suppressed in lower level with polymer.

Embodiment 13

With embodiment 1 the same terms under carry out friedly, the frying oil when the 7th day is finished replenishes 180 ℃ of materials that disperse from pasta, by chromatography composition is analyzed, the result is as shown in table 12.To use this smell component amount under the existing equipment to be set at 1.

Table 12: peculiar smell measurement result

	The present invention	Existing
			Methacrylaldehyde	0.87	1
2, the 4-heptadienynol	0.85	1

Embodiment 14

Use deep fat fryer of the present invention and the existing deep fat fryer of embodiment 12, under the condition shown in the following table 13, freezing croquette, dry deep-frying frozen chicken, chip potato are carried out fried, its power consumption is measured.And the oily temperature will not drop into material the time is set at 180 ℃.The result is as shown in table 14.

Table 13: fried condition

Table 14: power consumption

Embodiment 15

Simultaneously to obtain among the embodiment 2 fried after the central temperature (after 7 minutes) of 5 croquettes measure, confirmed the uniformity of its fried degree.Measurement result is as shown in table 15 below.

Table 15: the central temperature of the croquette after fried

Croquette No.	The present invention	Now
			1	80℃	74℃
2	76℃	68℃
			3	79℃	82℃
4	76℃	64℃
			5	80℃	73℃
On average	78.2℃	72.2℃

We can know: according to the preparation method of fried food of the present invention, at the same time a plurality of materials are carried out fried the time, the fried degree of each material is seldom uneven; By the preparation method of fried food of the present invention, can carry out fried equably.

Embodiment 16

Use used deep fat fryer and existing equipment in embodiment 12 carries out friedly to freezing croquette, and the central temperature after fried measured.To the fried time is that 5～6.5 minutes situation is measured.Measure the central temperature when at room temperature placing 7 minutes after the fried end.Experiment is carried out 10 croquettes respectively, tries to achieve the average and standard deviation of measured value.The result is as shown in table 16 below.

Table 16: the central temperature of croquette (after fried 7 minutes)

The fried time (branch)	The present invention	Existing equipment
			5.0	72(±3.2)	67(±5.1)
5.5	78(±2.5)	72(±5.9)
			6.0	85(±2.9)	78(±7.3)
6.5	88(±4.0)	83(±6.2)
			7.0	92(±3.4)	89(±5.4)

In addition, be the center for 80 ℃ with central temperature as fried end mark, it is shown in table 17 to reach the required time of each temperature.

Table 17: reach the fried time that each temperature is spent

	The present invention	Existing equipment
				70℃	4 minutes 54 seconds	5 minutes 18 seconds
75℃	5 minutes 15 seconds	5 minutes 44 seconds
			80℃	5 minutes 37 seconds	6 minutes 12 seconds
85℃	6 minutes 00 second	6 minutes 45 seconds

Embodiment 17

Under following experiment condition, under the situation of the situation of using deep fat fryer of the present invention and use deep fat fryer (common machine) in the past, the oil deterioration state after fried (acidity value, amount of polymers) is compared.

Experiment condition:

Deep fat fryer:

Utensil of the present invention

The oil groove of wide 19cm, long 24cm, high 36cm, peristome area 456cm ²

Existing equipment (Mach machine system FA-18 type)

Frying oil: rapeseed oil+palm olein (palm oleine) (7: 3)

Use oil mass: utensil=8.30kg of the present invention, conventional machines=16.50kg

Temperature is set: 175 ℃

Heat time heating time: 10 hours/day

Fried fate: 7 days

Material: freezing croquette

Fried quantity: 20 fried 20 freezing croquettes of 1 natural gift.In the fried culinary art of each time, material support has 2 layers of frame of backing material, and material is placed on each layer by five equilibrium and carries out fried.

The result is respectively as Figure 25～shown in Figure 26.

From as Figure 25～shown in Figure 26 we can know clearly as a result: according to the present invention, oil deterioration compared with the past obviously reduces.

In addition, with the outward appearance of the fried goods that obtains, taste (according to examination by sensory organs), by the result of the oil mass that integument absorbed of croquette shown in following table 18～19.We can learn from these tables: according to the present invention, outward appearance, the taste of fried goods are good, and unnecessary oil contained in the fried goods is also few.

Table 18: about the examination by sensory organs result (group several 14) of taste

Problem	Machine of the present invention	Existing equipment	Judge
				The greasy degree of outward appearance	3	11	Certainly be the product appearance greasy (level of significance 5%) of existing equipment
Greasy degree peculiar smell	4	10
				Fragrance	8	6	Affirm the food perfume (or spice) (level of significance 5%) of present device
Peculiar smell	3	11	Certainly the food of existing equipment has peculiar smell (level of significance 5%)
				Light sense	12	2	Affirm the product light (level of significance 1%) of present device
Crisp sense
		10	4
Comprehensive favorable comment					14	2	Affirm the product good (level of significance 1%) of present device

Notes) numerical value in the table is for the very sure experiment group of answer of puing question to

Table 19: by the oil mass (g) of the integument of croquette absorption

Croquette No.	The present invention	Existing equipment (18L type)
			3 average	11.6	13.7
Index	0.85	-----------

The method according to this invention, particularly material is sunk to and make the whole face of material to be heated in the oil, material is floated on the pasta one side and simultaneously carry out the method fried and heat radiation of upper surface exposed to air and compare with common, the thermal efficiency is better, can carry out fried at short notice.

As above-mentioned,, improve this aspect two suppressing oil deterioration, running rate by the present invention, by suppressing the increase of the aging thing in the frying oil layer, make its maintain a certain amount of below, thereby the grease in will frying oil layer is discarded changes, and can carry out good fried operation for a long time.General knowledge before this is: if the amount of material increases, will use the big deep fat fryer of frying oil layer; In other words promptly be to be undertaken fried by the many oil reservoirs of oil mass.That is to say that the big or small oil mass of the frying oil layer that uses and the amount of material are directly proportional in fried operation.But according to the present invention, though certain restriction is arranged, being not that material is many more will use big more frying oil layer, use a lot of fried oil; On the contrary, we find: material is many more, uses little frying oil oil reservoir, uses few frying oil just more can suppress the aging of frying oil, makes the quality taste of material good.This has overthrown the general knowledge of fried cooking methods, we can say, preparation method, the deep fat fryer of fried food of the present invention have epoch making significance.

Claims (49)

1. the preparation method of a fried food is characterized in that: satisfy at oil level area SA that carries out fried oil reservoir and the height H A from the oil end to pasta $\mathrm{HA}/\sqrt{\mathrm{SA}}=0.6~3.5$ Under the condition of relation, in this oil reservoir, carry out fried.

2. the method for being put down in writing in the claim 1, it is characterized in that: the area SA of pasta is 30～30,000cm ², the height H A to pasta is 10～200cm at the oil end.

3. the method for being put down in writing in the claim 1 is characterized in that: the filling rate of filling the fried material of oil reservoir when fried is not less than 12%.

4. the method for being put down in writing in the claim 1 is characterized in that: the fried material that is shaped as flat is set, make its wide one side and pasta shape at 45～135 ° of angles, and carry out fried.

5. the method for being put down in writing in the claim 4 is characterized in that: the fried material of above-mentioned flat is arranged in the carrier, make the wide one side of above-mentioned fried material and pasta shape at 45～135 ° of angles, and carry out fried.

6. the method for being put down in writing in the claim 1 is characterized in that: fried material is arranged on below the pasta, and carries out fried.

7. the feature of the method for being put down in writing in the claim 1 is: the running rate of the grease that uses in fried is not less than for 2%/time.

8. the method for being put down in writing in the claim 1, it is characterized in that: the running rate value is not less than 2.

9. the method for being put down in writing in the claim 1 is characterized in that: fried material has and is not less than 5% oil absorbency.

10. deep fat fryer is characterized in that: have the fried oil groove more than 1 or 1, the area SB of this fried oil groove and pasta corresponding opening portion and the depth H B from this peristome to the bottom satisfy $\mathrm{HB}/\sqrt{\mathrm{SB}}=0.8~4.0$ Relation.

11. the deep fat fryer of being put down in writing in the claim 10 is characterized in that: the inner face top at fried oil groove is provided with fluor resin coating.

12. the deep fat fryer of being put down in writing in the claim 10 is characterized in that: set up the oil supply mechanism that is used for supplying with fried oil to fried oil groove.

13. the deep fat fryer of being put down in writing in the claim 10 is characterized in that: on fried oil groove lateral surface, be provided with the heater that is used to heat.

14. the deep fat fryer of being put down in writing in the claim 10 is characterized in that: lid with ON/OFF oil groove.

15. the deep fat fryer of being put down in writing in the claim 10 is characterized in that: have the material support elevating mechanism, be used for material support is taken out, puts into fried groove, material support is used for fried material is imported to fried oil groove.

16. a fried food preparation method is characterized in that: use the deep fat fryer of being put down in writing in the claim 10, the filling rate of fried material is reached be not less than 12%, and carry out fried.

17. a fried food preparation method is characterized in that: use the deep fat fryer of being put down in writing in the claim 10, the running rate of the oil in the oil reservoir is reached be not less than 2%, and carry out fried.

18. a fried food preparation method is characterized in that: use the deep fat fryer of being put down in writing in the claim 10, the running rate value is reached be not less than 2, and carry out fried.

19. the method for being put down in writing in the claim 16 is characterized in that: fried material is arranged at below the pasta, and carries out fried.

20. the method for being put down in writing in the claim 17 is characterized in that: fried material is arranged at below the pasta, and carries out fried.

21. the method for being put down in writing in the claim 18 is characterized in that: fried material is arranged at below the pasta, and carries out fried.

22. the method for being put down in writing in the claim 16 is characterized in that: the fried material be shaped as flat is set, make its wide one side and pasta shape at 45～135 ° of angles, and carry out fried.

23. the method for being put down in writing in the claim 16 is characterized in that: the fried material of flat is arranged in the carrier, make the wide one side of above-mentioned fried material and pasta shape at 45～135 ° of angles, and carry out fried.

24. the method for being put down in writing in the claim 17 is characterized in that: the fried material be shaped as flat is set, make its wide one side and pasta shape at 45～135 ° of angles, and carry out fried.

25. the method for being put down in writing in the claim 17 is characterized in that: the fried material of flat is arranged in the carrier, make the wide one side of above-mentioned fried material and pasta shape at 45～135 ° of angles, and carry out fried.

26. the method for being put down in writing in the claim 18 is characterized in that: the fried material be shaped as flat is set, make its wide one side and pasta shape at 45～135 ° of angles, and carry out fried.

27. the method for being put down in writing in the claim 18 is characterized in that: the fried material of flat is arranged in the carrier, make the wide one side of above-mentioned fried material and pasta shape at 45～135 ° of angles, and carry out fried.

28. the method for being put down in writing in the claim 16 is characterized in that: the use oil absorbency is not less than 5% fried material.

29. the method for being put down in writing in the claim 17 is characterized in that: the use oil absorbency is not less than 5% fried material.

30. the method for being put down in writing in the claim 18 is characterized in that: the use oil absorbency is not less than 5% fried material.

31. the method for being put down in writing in the claim 16 is characterized in that: use the deep fat fryer of being put down in writing in a plurality of claims 10 to carry out fried.

32. the method for being put down in writing in the claim 17 is characterized in that: use the deep fat fryer of being put down in writing in a plurality of claims 10 to carry out fried.

33. the method for being put down in writing in the claim 18 is characterized in that: use the deep fat fryer of being put down in writing in a plurality of claims 10 to carry out fried.

34. a deep fat fryer complete set of equipments is characterized in that: deep fat fryer and the fried material that can keep flat that possesses in the claim 10 to be put down in writing, make the wide one side of above-mentioned fried material and pasta at 45～material support at 135 ° of angles.

35. a deep fat fryer complete set of equipments is characterized in that: the deep fat fryer that possesses in the claim 10 to be put down in writing and have the material support of the fried material of a plurality of placements with shelf.

36. the method for being put down in writing in the claim 1 is characterized in that: the volume ratio that is used for fried fried oil and fried material is 2～7.4.

37. the method for being put down in writing in the claim 1 is characterized in that: the expulsion rate of the integument of fried food is not higher than 1.0%

38. the method for being put down in writing in the claim 1 is characterized in that: the oil absorption index of fried food is 0.5～0.85.

39. the method for being put down in writing in the claim 1 is characterized in that: the generation of the polar compound in the oil reservoir is suppressed in and is not higher than 10 quality %.

40. the method for being put down in writing in the claim 1 is characterized in that: the use amount of fried oil is reduced to 10%～70% of existing standard method.

41. the method for being put down in writing in the claim 1 is characterized in that: the ratio of the generation of the fried residue in the generation of fried residue and the existing standard method is 0.3～0.8.

42. the method for being put down in writing in the claim 1 is characterized in that: the generation of aging peculiar smell is suppressed in 0.2～0.9 of existing standard method.

43. the method for being put down in writing in the claim 1 is characterized in that: it is 0.2～0.8 that foul smell produces inhibition index.

44. deep-frying device, it is characterized in that: the deep fat fryer and the gas extraction system that have in the claim 10 to be put down in writing, the zone of an open surface part on the oil groove that can cover this deep fat fryer at least, gas extraction system have the hood that is arranged on the deep fat fryer top.

45. the device of being put down in writing in the claim 44 is characterized in that: this gas extraction system has the deodorizing member.

46. the preparation method of a fried food is characterized in that: use the deep-frying device of being put down in writing in the claim 44 to carry out fried.

47. a fried system uses: deep fat fryer; Be used for before fried, place and accommodating the 1st carrier of fried material; The 2nd carrier of in frying course, placing fried material and in oil reservoir, carrying out using when fried; After fried, place fried food and be used to control the 3rd oily carrier; When showing fried food, place and accommodate the 4th carrier arbitrarily of fried food,

It is characterized in that: described deep fat fryer is made of the deep fat fryer of being put down in writing in the claim 10, and 1 carrier has the function of the 1st～the 4th carrier concurrently.

48. the fried system that is put down in writing in the claim 47 is characterized in that: the 4th carrier is accommodated in the displaying case with heater.

49. the method for being put down in writing in the claim 1 is characterized in that: the generation of the polymer in the oil reservoir is suppressed at and is not higher than 5 quality %.

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