SU457458A1 - The method of roasting food - Google Patents

Description

(54) FOOD FIRING METHOD

1 There is a known method of roasting food products, such as fish, by alternately exposing the product to hot oil and infrared radiation.

The aim of the invention is to intensify the process and improve the quality of the product.

For this, roasting is performed first with short-wave IR radiation with a wavelength of no more than 1 µm, and then long-wave with a wavelength of no more than 4 µm with a short-term descent of the product into the oil before each IR-radiation treatment.

The product is immersed in oil for 10-32 seconds at an oil temperature of 160-180 ° C.

During infrared heating of the product by shortwave radiation, the movement of oil under the influence of thermal conduction occurs in the direction of heat flow, i.e., inside the material and is accompanied by the transfer of water-soluble nutrients, as well as thermal diffusion of the adsorbed oil. The penetration of infrared radiation flux to different depths contributes to the deepening of the evaporation zone. When the fish is heated in hot oil, there is an intense dehydration of the surface layers of the fish. Moisture in the contacting layers turns into steam, vaporization exceeds the rate of resorption (relaxation) of steam inside the fish, a high pressure and humidity gradient occurs, which causes the evaporation process. Both of these processes, combined in a single combination method of frying, allow to achieve the goal - to intensify the process of frying fish and get a high-quality product for cooking and canning. This reduces the oil consumption, improves the sanitary and hygienic conditions of the serving personnel and achieves mechanization and automation of the technolpical frying process. Small volumes of oil, high coefficient of its change of capacity and short duration of roasting

oil reduces the possibility of substances with toxic, carcinogenic and carcinogenic properties entering the finished product. The following is the frying mode for

The proposed method for an infrared roaster but the production of fish cooking with a capacity of 150 kg / hour for raw materials. The frying process is as follows.

sequence: dipping for 28- 32 sec. in oil temperature 175-180 ° С; processing for 56-64 sec with short-wave infrared radiation (radiators of type KG-220/1000); dipping for 28-32 sec

oil temperature 175-180 ° C; treatment

for 161-184 seconds fljiHHHOBOvTHOBbiM IR radiation (cast iron plate-emitters); dipping for 28-32 seconds into oil at a temperature of 175-180 ° C and treatment for 56-64 seconds with long-wave infrared radiation (cast-iron plate radiators).

The total frying time is 375-408 seconds, depending on the method of cutting, the breed and fat content of the fish, the energy intensity of the processed product.

Subject invention

Claims (2)

1. A method of frying food products, such as fish, by alternately exposing the product to hot oil and infrared radiation, characterized in that, in order to intensify the process and improve the quality of the product, frying is first performed with shortwave IR radiation with a wavelength not more than 1 micron, and then - long wavelength with a wavelength of no more than 1 micron with a short-term lowering of the product into the oil before each treatment IR radiation. 2. The method according to p. 1, from lich yu yschi ys so that the product is lowered into the oil for 10-32 seconds at an oil temperature of 160-180 ° C.