CN211861639U - Low-temperature vacuum frying equipment easy to control temperature - Google Patents

Low-temperature vacuum frying equipment easy to control temperature Download PDF

Info

Publication number
CN211861639U
CN211861639U CN201922433606.5U CN201922433606U CN211861639U CN 211861639 U CN211861639 U CN 211861639U CN 201922433606 U CN201922433606 U CN 201922433606U CN 211861639 U CN211861639 U CN 211861639U
Authority
CN
China
Prior art keywords
oil
frying
tank
heat
heating
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN201922433606.5U
Other languages
Chinese (zh)
Inventor
王建化
宫勤明
孙高飞
尚庆利
石磊
张玲玲
曲志傲
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HAIDU COLLEGE QINGDAO AGRICULTURAL UNIVERSITY
Qingdao Liuyi Machinery Co ltd
Original Assignee
HAIDU COLLEGE QINGDAO AGRICULTURAL UNIVERSITY
Qingdao Liuyi Machinery Co ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by HAIDU COLLEGE QINGDAO AGRICULTURAL UNIVERSITY, Qingdao Liuyi Machinery Co ltd filed Critical HAIDU COLLEGE QINGDAO AGRICULTURAL UNIVERSITY
Priority to CN201922433606.5U priority Critical patent/CN211861639U/en
Application granted granted Critical
Publication of CN211861639U publication Critical patent/CN211861639U/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02PCLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking

Abstract

The utility model belongs to the technical field of food processing equipment and specifically relates to an easy temperature control's deep-fry equipment in low temperature vacuum, include: the oil-gas separation device comprises a frying chamber, a heat conduction oil tank, an oil storage tank, a heating oil tank and a condensing device for vacuumizing, wherein a tray is arranged at the center of the bottom of the frying chamber and is connected with a bottom motor. The utility model provides a low temperature vacuum fryer can solve the oil temperature unstability, the too high, fruit vegetables adhesion, the fried oil recovery complicacy scheduling problem of oil temperature, has simple structure, simple operation, stable performance, saving energy consumption, improves the quality of fried product, satisfies industrial production.

Description

Low-temperature vacuum frying equipment easy to control temperature
Technical Field
The utility model belongs to the technical field of food processing equipment and specifically relates to an easy temperature control's deep-fry equipment in low temperature vacuum.
Background
The principle of the vacuum low-temperature oil bath dehydration drying technology is that under the negative pressure condition, grease is used as a medium, the moisture vaporization temperature is reduced, under the heating condition, moisture in food is rapidly vaporized, the inner cavity of a pot body is vacuumized to reduce the boiling point of the oil by utilizing the vacuum environment, and the purpose of drying the food under the low-temperature condition is achieved.
The boiling point of water under normal pressure is 100 ℃, so the frying temperature under normal pressure must be far more than 100 ℃, and the water in the food material can be smoothly removed, the oil temperature adopts the traditional heating mode, such as furnace fire and electric furnace wire heating, and the oil temperature is difficult to control, so the oil temperature is easy to overheat, the temperature of the outer surface of the fried food material slice is too high and burnt, the inner central area is still in a half-cooked state due to insufficient temperature, the appearance and the nutritional value of the food material are reduced due to burnt caused by uneven heating, and a plurality of harmful substances are gathered on the outer surface. And from the Clausius-Clappelon equation: the boiling point of water increases with increasing pressure and decreases with decreasing pressure. The vacuum system is in an absolute negative pressure state relative to the atmospheric pressure, when the vacuum degree is 700mmHg, the boiling point of water is 40 ℃, at the moment, frying oil is used as a heat transfer medium, the oil temperature is controlled to be no more than 100 ℃, and the water in the food materials can be smoothly evaporated after being heated. On the other hand, the air in vacuum is extremely thin, which means that the oxygen content is extremely low, and under a low-oxygen environment, the food materials in the system greatly reduce the hazards of high-temperature oxidation, such as rancidity of fat, enzymatic browning, oxidative deterioration and the like, so that the original color and flavor of the food can be better maintained. One of the most important indicators of fried food quality parameters is product color, which changes depend on the amount of surface-reduced sugars and amino acids or proteins as well as on temperature and frying time. The lower the temperature, the shorter the frying time and the higher the color.
The patent number is 201821834575.3, and the patent name is a low temperature vacuum fryer discloses a low temperature vacuum fryer, including oil storage tank, heat exchanger, condenser, condensation water pitcher, vacuum pump unit and vacuum fryer, vacuum fryer with the heat exchanger the condenser is connected through the connecting tube, vacuum fryer is through two way pipe connection to oil storage tank, and the pipeline is overflow pipe all the way, is provided with pneumatic ball valve on another way pipeline, the condenser passes through pipe connection to the condensation water pitcher, the condensation water pitcher with vacuum pump unit links to each other. Although the technical scheme can finish the most basic vacuum frying process, the oil temperature is unstable, the uniform quality of fruits and vegetables cannot be ensured, and the structure of the vacuum condensing device is complex.
The frying temperature is kept stable, which plays an important role in industrially produced fried foods and is also the application bottleneck of the low-temperature vacuum frying technology. The fried products are easy to be adhered in the frying process, and the fried food has low quality and cannot meet the market demand. The low-temperature vacuum frying machine capable of solving the problems of unstable oil temperature, overhigh oil temperature, adhesion of fruits and vegetables, complex frying oil recovery and the like is urgently needed to be researched and developed, has the advantages of simple structure, convenience in operation, stable performance, energy consumption saving, improvement on the quality of fried products and industrial production satisfaction.
SUMMERY OF THE UTILITY MODEL
The utility model aims at solving the above problem, provide an easy temperature control's deep-fry equipment in low temperature vacuum, can solve the oil temperature unstability, the too high, fruit vegetables adhesion, the fried oil recovery complicacy scheduling problem of oil temperature, have simple structure, simple operation, stable performance, saving energy consumption, improve the quality of fried product. The technical scheme is as follows:
the utility model provides an easy temperature control's deep-fry equipment in low temperature vacuum which characterized in that: the oil-gas separation device comprises a frying chamber, a heat-conducting oil tank, an oil storage tank, a heating oil tank and a condensing device for vacuumizing, wherein an oil overflow port is formed in the side wall of the upper end of the frying chamber, an oil inlet is formed in the bottom of the frying chamber, a tray is arranged at the bottom of the frying chamber, and the frying chamber, the heating oil tank and the oil storage tank sequentially form a closed loop; the side wall of the frying chamber is provided with a discharge hole, and the frying chamber is also provided with a discharge door for closing and opening the discharge hole; the top of the frying chamber is provided with an exhaust port which is connected with a condensing device for vacuumizing; the oil outlet of the heat-conducting oil tank is communicated with the heat-conducting oil flow path of the heating oil tank, the oil outlet is also communicated with the heat-conducting oil flow path of the oil storage tank, and the other ends of the two heat-conducting oil flow paths are also communicated with the oil inlet of the heat-conducting oil tank; the heat-conducting oil-steam flow path is a tube pass, and the heating oil flow path is a shell pass; when the heat conduction oil flow path is a shell pass, the heating oil flow path is a tube pass; the frying equipment further comprises a first oil pump and a second oil pump, the first oil pump is arranged on a pipeline between the heating oil tank and the oil storage tank, and the second oil pump is arranged on an oil outlet pipe of the heat-conducting oil tank.
On the basis of the technical scheme: the first motor is positioned at the lower part of the frying chamber, is connected with the tray and drives the tray to rotate.
On the basis of the technical scheme: the tray is provided with a limiting groove, and the limiting groove is connected with a limiting bulge arranged at the bottom end of the material cage in a clamping manner.
On the basis of the technical scheme: the condensing device comprises a vacuum pump and a condensing tank; the condensing tank is communicated with the frying chamber and the water storage tank. The condensing tank is connected with a cold source, and the cold source cools and liquefies the water vapor flowing through the condensing tank.
On the basis of the technical scheme: a temperature detection device and a vacuum degree detection device are arranged in the frying chamber; the discharging door is provided with a sealing strip, the upper end of the discharging door is provided with a positioning sheet, and a detection device is fixedly arranged at the height position of the discharging opening corresponding to the positioning sheet; and a locking device for locking the discharge door is arranged on the discharge port.
On the basis of the technical scheme: the first oil pump is connected with a first pump motor, when the first pump motor rotates forwards, the first oil pump pumps the frying oil in the heating oil tank into the frying chamber, the first pump motor rotates backwards, and the oil pump pumps the frying oil in the frying chamber back into the heating oil tank.
On the basis of the technical scheme: the oil inlet position of the frying chamber is 1/4 ~ 3/4 tray radius length away from the axle center of the tray rotating shaft.
The utility model has the advantages that: the utility model discloses a heating method, it is low to realize frying oil boiling point, and fried oil temperature is stable, and fried food outward appearance is good, and furthest keeps original color and luster and the property of food material. The fruit vegetables section is fully broken up in the setting of first oil inlet, prevents to glue even, avoids local high temperature burnt phenomenon to appear. The design of the bidirectional oil pump simplifies the recovery procedure of the frying oil, so that the fruit and vegetable slice frying procedure can be immediately subjected to centrifugal deoiling in a vacuum state, the operation is simple, the oil content of the food material product is effectively lower than that of normal-temperature normal-pressure fried food, and the oil consumption is lower than that of the normal-temperature normal-pressure fried food. The design of the condensing device enables the system to be always in a vacuum state, the condensing device is combined with the vacuumizing device, the structure is simple, the moisture in the cell tissue gaps of the food materials is rapidly vaporized and expanded and the volume of the moisture is increased in a low-pressure state under the condition of ensuring the vacuum state, the moisture is flushed out of the gaps, and a certain puffing effect is achieved on the food materials. And the contact area of the oil surface and the air is small, so that the frying oil applied to food processing by the vacuum low-temperature frying technology is not easy to oxidize, the acid value and the peroxide value of the oil slowly rise, and the oil is not easy to decay.
Drawings
FIG. 1: the structure of the utility model is shown schematically;
FIG. 2: the liquid flow direction of the utility model is shown schematically;
FIG. 3: the tray of the utility model is shown schematically;
FIG. 4: the utility model discloses a bin gate schematic diagram.
The oil cooling device comprises a frying chamber 1, an exhaust port 101, an oil spilling port 102, a detection device 103, a locking device 104, a first oil inlet 106, a limiting groove 105, a tray 107, a heating oil tank 2, a first tube pass oil outlet 201, a first shell pass oil outlet 202, a first tube pass oil inlet 204, a first shell pass oil inlet 203, an oil storage tank 3, a second tube pass oil outlet 301, a second shell pass oil inlet 302, a second tube pass oil inlet 303, a second shell pass oil outlet 304, a condensation device 4, a fourth tube pass inlet 401, a fourth tube pass outlet 402, a vacuum pump 5, a water storage tank 6, a first motor 7, a first oil pump 8, a heat conduction oil tank 9, an oil filling port 901, a temperature detection device 902, a third oil inlet 903, a third oil outlet 904, a second branch 906, a first branch 905 and a second oil pump 10.
Detailed Description
The invention will be further explained with reference to the following figures and examples:
as shown in fig. 1 to 4, a low-temperature vacuum frying apparatus easy to control temperature is characterized in that: the oil-gas heating device comprises a frying chamber 1, a heat-conducting oil tank 9, an oil storage tank 3, a heating oil tank 2 and a condensing device 4 for vacuumizing, wherein an oil overflow port 102 is formed in the side wall of the upper end of the frying chamber 1, a first oil inlet 106 is formed in the bottom of the frying chamber, a tray 107 is arranged at the bottom of the frying chamber, and the oil inlets are sequentially communicated with the heating oil tank 2, the oil storage tank 3 and the oil overflow port 102; the frying chamber forms a closed loop with the heating oil tank and the oil storage tank in sequence, the height of the oil overflow port 102 is higher than that of the material cage, and the fruit and vegetable slices are completely immersed in the frying oil.
The top of the frying chamber 1 is provided with an exhaust port 101, and the exhaust port 101 is connected with a condensing device 4 for vacuumizing; a discharge hole is formed in the side wall of the frying chamber 1, and a discharge door for closing and opening the discharge hole is further arranged; and a locking device for locking the discharging door is arranged on the side wall of the frying chamber.
In order to realize better sealing performance, the discharging door is provided with a sealing strip, so that the vacuum degree of the whole frying chamber 1 is ensured. In order to ensure the operation safety, the upper end of the discharging door is provided with a positioning sheet, and a detection device 103 is arranged at the discharge hole of the side wall of the frying chamber and at the height position corresponding to the positioning sheet. The detection device is used for detecting whether the bin gate is closed or not, and when the bin gate is detected to be closed, the first oil pump can be started next step to inject oil into the frying chamber, so that the operation safety is guaranteed.
An electromagnetic heating device is arranged in the heat-conducting oil tank, and after the electromagnetic heating device is electrified, heat-conducting oil is heated. The mode that the heat conduction oil is heated firstly and then the frying oil is heated through the heat conduction oil is utilized, the oil temperature is controlled more stably, and the frying effect of the whole slice is ensured. The heat conducting oil tank 9 is provided with a third oil outlet 904 and a third oil inlet 903, the heat conducting oil flows out of the third oil outlet and then enters a main pipeline, and the main pipeline is divided into a first branch 905 and a second branch 906. The conduction oil of first branch road heats heating tank, and the conduction oil of second branch road heats the fried oil of oil storage tank, and the mode of the heating of two parallelly connected heats rather than series heating of two branches is the oil temperature unanimous for guaranteeing to flow through two jar bodies, and the series heating exists calorific loss, and the conduction oil temperature who so flows through two jar bodies is inconsistent, and the fried oil that so is heated must have the difference in temperature, and is very big to sliced fried effect of fruit vegetables.
The heating oil tank 2 is of a heat exchanger structure and is provided with a first tube pass and a first shell pass; the first tube side is provided with a first tube side oil inlet 204 and a first tube side oil outlet 201; the first shell pass is provided with a first shell pass oil inlet 203 and a first shell pass oil outlet 202;
the oil storage tank 3 is also of a heat exchanger structure and is provided with a second tube pass and a second shell pass; the second tube side is provided with a second tube side oil inlet 303 and a second tube side oil outlet 301; the second shell side is provided with a second shell side oil inlet 302 and a second shell side oil outlet 304;
when the heat transfer oil flows through the heating tank, two options are available, namely, the heat transfer oil flows through the tube pass, and the heat transfer oil flows through the shell pass. If the heat transfer oil flows through the tube side, the frying oil flows through the shell side, and if the heat transfer oil flows through the shell side, the frying oil flows through the tube side.
When the heat conducting oil flows through the oil storage tank, two options are available, namely, the heat conducting oil flows through the tube side, and the heat conducting oil flows through the shell side. If the heat transfer oil flows through the tube side, the frying oil flows through the shell side, and if the heat transfer oil flows through the shell side, the frying oil flows through the tube side.
For better heating effect, because the shell side volume is large, the frying oil required by frying can be stored, and preferably, the second branch 906 is connected with the second tube side oil inlet 303. The heat conducting oil heats the frying oil in the shell pass of the oil storage tank,
for better stabilizing the oil temperature and ensuring the heating effect, it is preferable that the first branch 905 connecting pipe is connected with the first pipe side oil inlet 204. The heat conducting oil flows through the shell pass of the heating oil tank 2, the volume of the shell pass is large, and energy output is guaranteed, so that heat output is stable, and heat exchange is more sufficient. The frying oil after twice heating is pumped into the frying chamber 1, so that the frying temperature of the frying chamber is uniform and stable, the condition that the oil temperature suddenly fluctuates greatly is avoided, the stable control and output of the oil temperature are realized, and the uniform frying effect is ensured.
The frying equipment further comprises a first oil pump 8 and a second oil pump 10, the first oil pump 8 is arranged on a pipeline between the heating oil tank 2 and the oil storage tank 3, the oil pump is connected with a motor, the motor is selected to be a two-way motor, when the motor rotates forwards, the frying oil in the heating oil tank 2 is pumped into the frying chamber 1 by the oil pump, the motor rotates backwards, the oil pump quickly pumps the frying oil in the frying chamber 1 back into the heating oil tank 2, the fruit and vegetable slices can be subjected to high-speed centrifugal deoiling under a vacuum state, the deoiled slices need to be separated from the frying oil, the fruit and vegetable frying oil can be quickly recovered by the aid of the two-way motor, and the function of the slices can be subjected to high-speed centrifugal deoiling without any operation in the frying chamber. The fried fruit and vegetable slices are fished out of the oil pan after being fried, and are separated from the vacuum environment, and the product subjected to vacuum centrifugal de-oiling again has good taste.
The second oil pump 10 is arranged on an oil outlet pipe of the heat-conducting oil tank 9 and provides power for heat-conducting oil.
Preferably, the tray 107 is provided with a limiting groove 105, which is clamped with a limiting protrusion arranged at the bottom end of the material cage.
The position of the first oil inlet 106 plays a key role in controlling the oil temperature of the frying chamber and the frying effect of the fruit and vegetable slices, the first oil inlet is arranged at the bottom of the frying chamber and can impact the fruit and vegetable slices, and in order to obtain the maximum rolling effect, the position of the first oil inlet 106 is 1/4-3/4 away from the axis of a rotating shaft of the tray 107 by the rotating radius length of the material cage. Guaranteed maximum activity space, it is better to break up the effect, and the in-process of rotating at a slow speed in the material cage, the fruit vegetables of each position all have the chance to be strikeed in the material cage, and each fruit vegetables section is abundant with the fried oil contact, and the frying is heated evenly moreover, prevents effectively that it is even to glue, and the whole oil temperature of having guaranteed the frying room is even, avoids the high burnt phenomenon of appearing of local temperature of oil inlet.
Preferably, the condensing device 4 comprises a vacuum pump 5, a condensing tank; the condensing tank is provided with a fourth tube pass inlet 401, a fourth tube pass outlet 402, a fourth shell pass inlet and a fourth shell pass outlet; the fourth tube side inlet 401 is connected with the exhaust port 101, the fourth shell side inlet is connected with the cold source, the fourth tube side outlet 402 is connected with the water storage tank 6, water vapor is condensed into water and then stored in the water storage tank 6, and after the frying is finished, the water storage tank 6 is opened for emptying.
A temperature detection device 902 is arranged in the heat-conducting oil tank 9 to monitor the oil temperature of the heat-conducting oil tank 9 in real time, and an oil filling port 901 is formed in the top of the heat-conducting oil tank 9. In order to monitor the frying condition, a temperature detection device and a vacuum degree detection device are arranged in the frying chamber 1, and data of the frying process are monitored, fed back and mastered.
Because the frying oil has the characteristic of low boiling point, the frying oil is preferably palm oil, and the heat conduction oil is used as a stable heat source, so that no special requirement is imposed on the oil quality.
The present invention has been described above by way of example, but the present invention is not limited to the above-mentioned embodiments, and any modification or variation based on the present invention is within the scope of the present invention.

Claims (7)

1. The utility model provides an easy temperature control's deep-fry equipment in low temperature vacuum which characterized in that: the oil-gas heating device comprises a frying chamber, a heat-conducting oil tank, an oil storage tank, a heating oil tank and a condensing device for vacuumizing, wherein an oil overflow port is formed in the side wall of the upper end of the frying chamber, and an oil inlet is formed in the bottom of the frying chamber; the frying chamber forms a closed loop with the heating oil tank and the oil storage tank in sequence; a tray is arranged at the bottom of the frying chamber; the side wall of the frying chamber is provided with a discharge hole, and the frying chamber is also provided with a discharge door for closing and opening the discharge hole; the top of the frying chamber is provided with an exhaust port which is connected with a condensing device for vacuumizing; the oil outlet of the heat-conducting oil tank is communicated with the heat-conducting oil flow path of the heating oil tank, the oil outlet is also communicated with the heat-conducting oil flow path of the oil storage tank, and the other ends of the two heat-conducting oil flow paths are also communicated with the oil inlet of the heat-conducting oil tank; the heat conduction oil flow path is a tube pass, and the heating oil flow path is a shell pass; when the heat conduction oil flow path is a shell pass, the heating oil flow path is a tube pass; the frying equipment further comprises a first oil pump and a second oil pump, the first oil pump is arranged on a pipeline between the heating oil tank and the oil storage tank, and the second oil pump is arranged on an oil outlet pipe of the heat-conducting oil tank.
2. A low temperature vacuum frying apparatus easy to control temperature according to claim 1, wherein: the first motor is positioned at the lower part of the frying chamber, is connected with the tray and drives the tray to rotate.
3. A low temperature vacuum frying apparatus easy to control temperature according to claim 2, wherein: the tray is provided with a limiting groove, and the limiting groove is connected with a limiting bulge arranged at the bottom end of the material cage in a clamping manner.
4. A low temperature vacuum frying apparatus easy to control temperature according to claim 1, wherein: the condensing device comprises a vacuum pump and a condensing tank; the condensing tank is communicated with the frying chamber and the water storage tank; the condensing tank is connected with a cold source, and the cold source cools and liquefies the water vapor flowing through the condensing tank.
5. A low temperature vacuum frying apparatus easy to control temperature according to claim 1, wherein: a temperature detection device and a vacuum degree detection device are arranged in the frying chamber; the discharging door is provided with a sealing strip, the upper end of the discharging door is provided with a positioning sheet, and a detection device is fixedly arranged at the height position of the discharging opening corresponding to the positioning sheet; and a locking device for locking the discharge door is arranged on the discharge port.
6. A low temperature vacuum frying apparatus easy to control temperature according to claim 1, wherein: the first oil pump is connected with a first pump motor, when the first pump motor rotates forwards, the first oil pump pumps the frying oil in the heating oil tank into the frying chamber, the first pump motor rotates backwards, and the oil pump pumps the frying oil in the frying chamber back into the heating oil tank.
7. A low temperature vacuum frying apparatus easy to control temperature according to claim 1, wherein: the oil inlet position of the frying chamber is 1/4 ~ 3/4 tray radius length away from the axle center of the tray rotating shaft.
CN201922433606.5U 2019-12-29 2019-12-29 Low-temperature vacuum frying equipment easy to control temperature Active CN211861639U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201922433606.5U CN211861639U (en) 2019-12-29 2019-12-29 Low-temperature vacuum frying equipment easy to control temperature

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201922433606.5U CN211861639U (en) 2019-12-29 2019-12-29 Low-temperature vacuum frying equipment easy to control temperature

Publications (1)

Publication Number Publication Date
CN211861639U true CN211861639U (en) 2020-11-06

Family

ID=73262566

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201922433606.5U Active CN211861639U (en) 2019-12-29 2019-12-29 Low-temperature vacuum frying equipment easy to control temperature

Country Status (1)

Country Link
CN (1) CN211861639U (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111066834A (en) * 2019-12-29 2020-04-28 青岛六一机械有限公司 Low-temperature vacuum frying equipment easy to control temperature and processing method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111066834A (en) * 2019-12-29 2020-04-28 青岛六一机械有限公司 Low-temperature vacuum frying equipment easy to control temperature and processing method
CN111066834B (en) * 2019-12-29 2022-01-07 青岛六一机械有限公司 Low-temperature vacuum frying equipment easy to control temperature and processing method

Similar Documents

Publication Publication Date Title
CN101147603B (en) Vacuum frying processing method for low salt content sea water vegetable
CN102987515A (en) Retort sterilization device, heating device, heat sterilization method and heat treatment method
CN102986756A (en) Microwave and vacuum frying integrating device for food processing, and efficient frying method
CN211861639U (en) Low-temperature vacuum frying equipment easy to control temperature
CN211960732U (en) Low-temperature vacuum frying equipment
CN104305161A (en) Method for preventing banana pulp from browning
CN102125258B (en) Preparation method of crisp mushroom food and processing equipment thereof
CN111066834B (en) Low-temperature vacuum frying equipment easy to control temperature and processing method
CN111053092B (en) Low-temperature vacuum frying equipment and processing method
CN204120065U (en) Full-automatic continuous oil-removing type vacuum frying apparatus
CN104222260A (en) Processing method of dehydrated vegetables
CN103141858B (en) Processing method for vacuum frozen puffed beef cube
CN211861638U (en) Low-temperature vacuum frying machine heating device convenient for temperature control
CN205813504U (en) A kind of food high-pressure retorts
CN204090870U (en) A kind of continuous type vacuum frying-deoiling machine
CN101513209A (en) Superheated steam blanching method for improving quality of quick freezing edible fungi
CN1644099A (en) Production of local flavour dried meat
CN208658828U (en) A kind of multi-functional food cooking stove
CN214156005U (en) Continuous tunnel type vacuum low-temperature frying machine
CN112715587A (en) Continuous tunnel type vacuum low-temperature frying machine
CN2105851U (en) Decompress oil-fried dehydrated device
CN1192335A (en) Method and equipment for making instant fish piece
CN203629936U (en) Device for automatically extracting sulphur dioxide from food
CN202514554U (en) Peanut cooking apparatus
CN201640365U (en) Infrared/far-infrared continuous bread stick frying machine

Legal Events

Date Code Title Description
GR01 Patent grant
GR01 Patent grant