METHOD OF FRYING DOUGH PRODUCTS, IN PARTICULAR, DUMPLINGS Russian patent published in 1999 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves feeding dough product to lower part of fryer and placing it within heated deep fat, with dough product being retained in lower part of fryer by increased density of dough product as compared to that of deep fat; bringing dough product into engagement with guides and frying it within deep fat; providing directed vertical floating of dough product to fat surface due to its reduced density. When dough product is in its upper position, it is disposed above deep fat surface in foam layer. EFFECT: reduced labor intensity by eliminating dough product overturning process and improved quality of fried dough product. 1 dwg