FIELD: food industry.
SUBSTANCE: method for food products deep frying envisages supply of food products to be deep-fried into hot oil or fat and removal from such oil or fat upon expiry of a certain period of treatment. Over the free oil surface a steam-saturated zone is created containing superheated steam that protects oil from ambient air; a flow of steam corresponding to the quantity of water evaporated from the products being deep-fried is withdrawn from the zone; a border area is maintained between the steam-saturated zone and ambient air within the boundaries of a certain vertical area which results in almost complete exclusion of ambient air penetration into the steam-saturated zone with contact of the free surface of hot with ambient air prevented.
EFFECT: method improvement.
15 cl, 1 dwg
Title | Year | Author | Number |
---|---|---|---|
METHOD AND DEVICE FOR EXTRUDED MATERIAL DRYING | 2008 |
|
RU2453137C2 |
INSTANT NOODLES AND NOODLES PRODUCTION METHOD | 2010 |
|
RU2482701C1 |
PROCESS FOR MANUFACTURE OF FAST-COOKING MACARONI PRODUCTS | 1994 |
|
RU2041652C1 |
METHOD FOR PRODUCING PACKED FOOD PRODUCT | 2014 |
|
RU2764013C2 |
METHOD OF PRODUCING PACKED FOOD PRODUCT | 2014 |
|
RU2650400C2 |
METHOD AND DEVICE FOR SEALING MATERIAL IN PACKING CONTAINER | 2008 |
|
RU2456219C2 |
DEVICE FOR PROCESSING RUBBER WASTES | 2013 |
|
RU2543619C1 |
INSTALLATION FOR PROCESSING VEGETABLE STOCK | 1993 |
|
RU2088644C1 |
METHOD AND DEVICE FOR DRYING MATERIALS | 2008 |
|
RU2474775C2 |
METHOD AND FACILITIES TO REALIZE COAL STRATUMS UNDERGROUND DEVELOPMENT | 1992 |
|
RU2046949C1 |
Authors
Dates
2014-08-27—Published
2010-03-22—Filed