УСТРОЙСТВО ДЛЯ ПРИГОТОВЛЕНИЯ ПИЩИ И СПОСОБ УПРАВЛЕНИЯ УСТРОЙСТВОМ

Изобретение относится к устройству для приготовления пищи и способу управления. Содержит камеру для приготовления пищи, чтобы вмещать продукты, которые должны быть приготовлены в ней, модуль микроволнового нагрева, чтобы излучать микроволны в камеру для приготовления пищи, модуль конвекционного нагрева, чтобы подавать горячий воздух в камеру для приготовления пищи, модуль гриль-нагрева, чтобы подавать излучаемое тепло в камеру для приготовления пищи, имеющую специальное покрытие тарелку, сконфигурированную, чтобы нагреваться посредством микроволн, модуль ввода, чтобы принимать пользовательскую команду обжаривания, и модуль управления. Когда пользовательская команда обжаривания вводится, модуль управления выполняет стадию микроволнового нагрева, на которой активируется, по меньшей мере, один из модулей конвекционного нагрева и модуля гриль-нагрева и активируется модуль микроволнового нагрева, и выполняет стадию обжаривания тонким слоем, на котором активируется модуль гриль-нагрева и модуль ...

СРЕДСТВО ДЛЯ КУЛИНАРНОЙ ОБРАБОТКИ ДЛЯ ПОКРЫТИЯ И ОБЖАРИВАНИЯ ПИЩЕВОГО ПРОДУКТА И СПОСОБ ПРИГОТОВЛЕНИЯ УКАЗАННОГО СРЕДСТВА ДЛЯ КУЛИНАРНОЙ ОБРАБОТКИ

Изобретение относится к пищевой промышленности, а именно к средству для кулинарной обработки длительного хранения для покрытия и обжаривания пищевого продукта в одну стадию. Средство для кулинарной обработки содержит 25–40 мас.% масла, 35–65 мас.% воды, 10–25 мас.% муки и/или крахмала и эмульгатор, при этом масло и вода находятся в форме эмульсии, масло находится в жидком состоянии при комнатной температуре при 25°С. Изобретение относится способу приготовления средства для кулинарной обработки длительного хранения, включающий стадии: a) растворение эмульгатора в масле и смешивание с водой для образования эмульсии; b) смешивание муки и/или крахмала с водой; c) примешивание масла и эмульгатора в смесь из стадии b) для образования смеси; d) пастеризация смеси из стадии c) при температуре по меньшей мере 65°C, предпочтительно по меньшей мере 75°C, более предпочтительно по меньшей мере 80°C; e) смешивание эмульсии из стадии a) с пастеризованной смесью из стадии d) и наполнение полученным средством для кулинарной обработки упаковочной тары. Изобретение относится к способу покрытия и обжаривания пищевого продукта в одно действие, а также к применению вышеупомянутого средства для кулинарной обработки, при этом пищевой продукт приводят в контакт со средством для кулинарной обработки и нагревают вместе с ним на сковороде или на нагретой поверхности. Изобретение обеспечивает хорошее связывание средства с поверхностью продукта питания после непосредственного обжаривания продукта на сковороде или на нагретой поверхности, придает им привлекательное хрустящее покрытие. К пищевому продукту не нужно добавлять дополнительное масло или жир для обжаривания. Во время процесса обжаривания уменьшается дымообразование и разбрызгивание масла. 4 н. и 11 з.п. ф-лы, 3 ил., 6 табл., 8 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 694 039 C2 (51) МПК A21D 10/00 (2006.01) A23D 7/005 (2006.01) A23D 7/01 (2006.01) A23L 5/10 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ...

НЕЖАРЕНЫЕ КАРТОФЕЛЬНЫЕ ЧИПСЫ И СПОСОБ ИХ ПРОИЗВОДСТВА

FIELD: food industry. SUBSTANCE: invention relates to food industry, specifically to a method for production of non-fried potato chips. Potato slices are subjected to thermal treatment with superheated steam at temperature of 120 °C or higher, but not higher than 300 °C, during a period from 10 seconds to 2 minutes. Oil is applied on potato slices. Slices are treated with an air stream at temperature 150 °C or higher, but not more than 250 °C, and flow rate of 40 m/s or higher. Potato slices are subjected to final drying with hot air at temperature of 80 °C or higher, but not higher than 100 °C, to reduce moisture content in potato slices to approximately 3 % or less. Invention relates to non-fried potato chips that have oil content of 15 wt% or less. Potato chips are not swollen, have low content of oil and level of acrylamide formation, but taste and crispy texture, comparable with potato chips produced by frying in oil. EFFECT: method enables to avoid formation of amyloid film on chips, obtaining chips uniformly dried on depth, avoiding burning of potato chips. 3 cl, 5 tbl, 4 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 607 097 C1 (51) МПК A23L 19/12 (2016.01) A23B 7/03 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2015125278, 26.11.2013 (24) Дата начала отсчета срока действия патента: 26.11.2013 Дата регистрации: (72) Автор(ы): ОНИСИ Ацуси (JP), МИЯДЗАКИ Йосифуми (JP), ТАНАКА Мицуру (JP) Приоритет(ы): (30) Конвенционный приоритет: (56) Список документов, цитированных в отчете о поиске: US 2006/0177544 A1, 10.08.2006. WO 27.11.2012 JP 2012-258352 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 29.06.2015 (86) Заявка PCT: JP 2013/006939 (26.11.2013) (87) Публикация заявки PCT: Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр. 3, ООО "Юридическая фирма Городисский и Партнеры" 2 6 0 7 0 9 7 (54) НЕЖАРЕНЫЕ КАРТОФЕЛЬНЫЕ ЧИПСЫ И СПОСОБ ИХ ПРОИЗВОДСТВА ( ...

КОРИЧНЕВОЕ ОКРАШИВАНИЕ ПОВЕРХНОСТИ ПИЩЕВОГО ПРОДУКТА ДЛЯ ПРИМЕНЕНИЯ В МИКРОВОЛНОВОЙ ПЕЧИ

1. Способ коричневого окрашивания поверхности пищевого продукта при нагревании в микроволновой печи, предусматривающий стадии:i) покрытия поверхности композицией, содержащей съедобное масло;ii) нанесения на покрытие со стадии i) второго покрытия, содержащего съедобную химическую основу; иiii) нагревания этого пищевого продукта в микроволновой печи с использованием сусцептора в течение периода времени, достаточного для коричневого окрашивания поверхности указанного пищевого продукта.2. Способ по п. 1, в котором съедобное масло выбрано из группы, состоящей из соевого масла, оливкового масла, рапсового масла, подсолнечного масла, арахисового масла, орехового масла и масла грецкого ореха.3. Способ по пп. 1 или 2, в котором покрытие поверхности содержит от 3 до 50 мг/смсъедобного масла.4. Способ по п. 1, в котором съедобная химическая основа выбрана из группы, состоящей из бикарбоната натрия, гидроксида натрия, гидроксида калия, гидроксида магния и карбоната кальция или их комбинации.5. Способ по п. 1, в котором покрытие поверхности содержит от 1 до 50 мг/см, этой химической основы.6. Способ по п. 1, в котором второе покрытие дополнительно содержит редуцирующий сахар.7. Способ по п. 6, в котором редуцирующий сахар выбран из группы, состоящей из декстрозы, мальтозы, фруктозы, сахарозы и лактозы или их комбинации.8. Способ по п. 1, в котором сусцептор изготовлен из листа металлической фольги или металлизированной пленки, такой как, например, металлизированная сложноэфирная пленка или металлизированный бумажный картон.9. Способ по п. 8, в котором металлом является алюминий.10. Способ по п. 1, в котором пищевой продукт нагревают в микроволновой печи от 250 до 1500 Вт, предпочтительно от 800 до 1300 Вт и от 1 до 8 мин, РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2015 118 323 A (51) МПК A23L 5/10 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2015118323, 11.10.2013 (71) Заявитель(и): НЕСТЕК С.А. (CH) Приоритет(ы): (30) ...

Foodstuff prepn. with reduced danger of fire - by heating in drum with helically-shaped drum wall, etc.

Foodstuff is prepd. by heating, pref. by radiation, in a drum with helically-shaped drum wall. Radiators are directed towards the drum and nozzles are provided in the area of the axis of rotation to spray oil on the heated, e.g., pommes frites, which are pre-cooked, after heating is interrupted. ADVANTAGE - Danger of fire is reduced.

VERFAHREN ZUR BEHANDLUNG VON LEBENSMITTELN

foam fryin comestibles

A method of frying comestibles comprises frying the comestible in a frying medium containing an oil or fat and an amount of an emulsifier effective to foam the oil or fat during frying. The emulsifier can be added to the frying medium as part of a dry coating mix which is coated onto the comestible prior to frying.

COOK DEVICE.

COOK EQUIPMENT

CONTINUOUS MIXTURE OR RUEHRFRITTIERKOCHER

Roast chicken preparation method

The present invention relates to a roast chicken preparation method, and more specifically relates to a roast chicken preparation method in which an uncooked chicken is pre-seasoned by rubbing in, putting on pre-seasoning ingredients such as garlic and red pepper powder salt, then the smell of chicken meat is removed by carrying out a meat-tenderisation process via low-temperature refrigerated maturation, then a batter coating is put on with a batter flour obtained by mixing wheat flour and corn starch with salt, pepper, garlic powder, whole peppers, ginger powder, chili powder or the like and frying is carried out in a mixed oil, and then the oil is taken off and roasting is carried out using a grill briquette direct flame fire, such that the roast chicken is one wherein greasiness has been removed by subjecting a chicken from a fried chicken step to a briquette direct flame roasting step; and the invention is useful in that greasiness is removed and clings less than with common fried ...

METHOD FOR BRINING NUTS

The disclosed method describes a process for creating brined peanuts that have improved crunch and flavor characteristics compared with conventional peanuts. The nuts are soaked in a brine solution comprising at least 10% salt by weight and water for 6-16 hours. In some embodiments, the brine solution includes other heat tolerant flavors, such as cayenne pepper, hot sauce and capsicum extract. The nuts are drained for at least one hour to a moisture level of 21- 24% water by weight. The nuts are then oil roasted at 305 °F for 11 minutes via a technique that fully enrobes the nuts in hot oil, such as a full submersion fry.

BARRIER SUBMERSION COOKING POUCH AND BASKET

A system and method for barrier submersion cooking comp.pi.sing a thin walled plastic cooking pouch for receiving a food item effectively dimensioned such that when placed into a hot liquid cooking medium a vent remains above a top surface of the liquid cooking medium and a rack for lowering the vessel into the liquid cooking medium to an effective depth such that the food item received by the pouch is below the top surface of the liquid cooking medium and the vent is above the top surface of the liquid cooking medium. The pouch is formed of food grade pliable polymer film with a melting point above that conventionally used in hot oil frying processes, a heat transfer rate to effectively fry the food item, and a pliability such that the pouch will collapse on itself when exposed to hydrostatic pressures within the cooking medium.

METHOD FOR PREPARING FROZEN FRIED EGGS

Method for preparing frozen fried eggs in which fresh eggs are cracked into corresponding molds impregnated with oil and inserted into a convection oven at a temperature of between 232 and 252°C for between 130 and 150 seconds to be fried, before being inserted into a blast chiller at a temperature of between -23°C and -13°C for between 15 and 25 minutes to be frozen, before finally being individually bagged such that, when defrosted, a fried egg having a texture similar to that of a freshly prepared fried egg is obtained.

METHOD FOR PREPARING FROZEN OR REFRIGERATED FRIED EGGS

A method for preparing frozen or refrigerated fried eggs from whole, fresh eggs, the method comprising: breaking whole, fresh eggs (1) into a support (3) impregnated with edible fat; introducing the support (3) carrying the broken whole fresh eggs (2) into an oven (4) comprising ventilation means; heating the oven until the inner part of the yolk of the broken whole fresh eggs reaches a temperature of 65 to 73 °C; taking said support carrying the eggs out of the oven, wherein said eggs are fried eggs; cooling the fried eggs for reducing their residual heat in order to prevent the inner part of the yolk to exceed 73°C; freezing or refrigerating the cooled fried eggs.

FOOD SURFACE BROWNING FOR MW APPLICATIONS

The present invention relates to a method for browning a surface of a food product when heated in a microwave oven comprising the steps of i) coating the surface with a composition comprising an edible oil; ii) overlaying the coating of step i) with a second coating comprising an edible chemical base; and iii) heating the food product in a microwave oven with the use of a susceptor for a time period sufficient to brown the surface of said food product. Further aspects of the invention are food products obtainable by the present method either before or after the heating step.

METHOD FOR PRODUCTION OF AERATED WATER-IN-OIL EMULSIONS AND AERATED EMULSIONS

The present invention relates to a method for the production of aerated water-in-oil emulsions containing sucrose fatty acid esters. The invention further relates to aerated water-in-oil emulsions containing sucrose fatty acid esters, and to use of the composition for shallow frying and baking of food products. The method comprises a step wherein an oil is mixed with sucrose fatty acid ester, followed by aeration of this mixture. The obtained foamed oil is mixed with a water-in-oil emulsion.

METHOD FOR PRODUCTION OF AERATED WATER-IN-OIL EMULSIONS AND AERATED EMULSIONS

The present invention relates to a method for the production of aerated water-in-oil emulsions containing sucrose fatty acid esters. The invention further relates to aerated water-in-oil emulsions containing sucrose fatty acid esters, and to use of the composition for shallow frying and baking of food products. The method comprises a step wherein an oil is mixed with sucrose fatty acid ester, followed by aeration of this mixture. The obtained foamed oil is mixed with a water-in-oil emulsion.

VERFAHREN ZUM KONTINUIERLICHEN BRATEN EINES AUS TEILCHEN BESTEHENDEN PRODUKTES, SOWIE EINE VORRICHTUNG ZUR DURCHFUEHRUNG DES VERFAHRENS.

PROCEDURE AND DEVICE FOR COOKING FOOD.

COOKING-AID FOR COATING AND FRYING A FOOD PRODUCT AND METHOD FOR MAKING SAID COOKING-AID

METHOD OF PRODUCTION FROZEN SCRAMBLED

Quantitative feeding mechanism of semi-automatic oyster omelette production apparatus

METHOD FOR THE CONTINUOUS MANUFACTURE OF VEGETABLES AND FROZEN INDIVIDUALLY [...]

PREPARATION OF FOOD PRODUCTS

ON STERILISE DES PRODUITS ALIMENTAIRES SOLIDES, TELS QUE CHIPS 92, POUR EMBALLAGE ASEPTIQUE ULTERIEUR ET EMMAGASINAGE SANS REFRIGERATION, EN LEUR FAISANT SUBIR UNE CUISSON OU UNE CUISSON PARTIELLE DANS UN AGENT FLUIDE CHAUD A L'INTERIEUR D'UN RECIPIENT DE REACTION FERME 52, SOUS UNE PRESSION APPLIQUEE DE NATURE A PORTER LE POINT D'EBULLITION DE L'EAU PRESENTE DANS LE PRODUIT AU MOINS A LA TEMPERATURE MINIMALE DE DESTRUCTION DES MICRO-ORGANISMES ET SPORES LES PLUS NUISIBLES QUI PEUVENT ETRE PRESENTS. SOLID FOOD PRODUCTS, SUCH AS CHIPS 92, ARE STERILIZED FOR FUTURE ASEPTIC PACKAGING AND STORAGE WITHOUT REFRIGERATION, BAKING OR PARTIALLY COOKING THEM IN A HOT FLUID AGENT WITHIN A CLOSED CONTAINER 52 AN APPLIED PRESSURE OF A NATURE TO BRING THE BOILING POINT OF THE WATER PRESENT IN THE PRODUCT AT LEAST AT THE MINIMUM TEMPERATURE OF DESTRUCTION OF THE MOST HARMFUL MICROORGANISMS AND SPORES WHICH MAY BE PRESENT.

METHOD FOR DETERMINING A PERFORMANCE INDEX FOR A COOKING UTENSIL FOR A PREDETERMINED COOKING TEMPERATURE FOR THE PURPOSE OF EVALUATING A NUTRITIONAL GAIN

L'invention concerne un procédé de détermination d'un indice de performance d'un ustensile culinaire (1a, 1b, 11) pour une température de cuisson prédéterminée dans le but d'évaluer un gain nutritionnel, ledit ustensile culinaire comprenant un fond (2a, 2b, 10) présentant une surface de cuisson (3a, 3b, 10a). Le procédé selon l'invention comprend les étapes suivantes : a) porter la surface de cuisson (3a, 3b, 10a) à ladite température de cuisson prédéterminée en utilisant des moyens de chauffe (4), l'échauffement de la surface entrainant une déformation du fond (2a, 2b, 10) b) détermination d'une quantité de matière grasse (9, 9a, 9b) minimale nécessaire pour recouvrir l'intégralité de la surface de cuisson (3a, 3b, 10a) du fond (2a, 2b, 10) ainsi déformé à ladite température de cuisson prédéterminée en versant la quantité de matière grasse (9, 9a, 9b) minimale necessaire pour recouvrir l'intégralité de la surface de cuisson (3a, 3b, 10a) ou en calculant ladite quantité de matière grasse ...

고추부각 제조방법 및 이에 의해 제조된 고추부각

... 본 발명은 부각 재료인 고추와 더불어 풍부한 영양성분을 가지고 있고 약리작용 및 생리활성작용이 우수한 고추잎도 함께 사용하고, 찹쌀풀과 함께 고추도 함께 발효처리함으로써 고추 고유의 맛과 향을 그대로 보존하면서도 영양 및 효능을 증대시켜 건강식품으로 취식할 수 있는 고추부각을 제조하는 방법에 관한 것이다. 본 발명에 따른 고추부각 제조방법은 고추를 세척하고 건조한 후 절단하는 고추 절단단계, 75~90 중량%의 물에 10~25 중량%의 고추잎 추출액이 첨가된 혼합액에 찹쌀가루를 혼합한 후, 교반 및 가열하여 찹쌀풀을 준비하는 찹쌀풀 제조단계, 절단된 고추 표면에 제조된 찹쌀풀을 도포한 후, 100~120℃에서 5~10분 동안 고추를 증숙하는 단계, 상기 증숙된 고추에 발효균주를 접종한 후 3~40℃에서 2~4일 동안 발효시키는 고추 발효단계, 및 발효된 상기 고추를 기름에 튀기는 튀김단계를 포함한다.

ORGANIC MULBERRY LEAF PASTRY HOG DOG PRODUCT AND PREPARING METHOD THEREOF

The present invention relates to an organic mulberry (Morus alba) leaf pastry hot dog product and a preparing method thereof. According to the present invention, the organic mulberry leaf pastry hot dog product can provide the nutrients of mulberry leaves to consumers. The organic mulberry leaf pastry hot dog product includes: a sausage; and a batter layer covering the sausage and fried. With respect to 100 parts by weight of organic high strength flour powder, the batter layer includes: 4 to 10 parts by weight of organic mulberry leaf powder; 20 to 30 parts by weight of organic excipient flour powder; 3 to 8 parts by weight of baking powder; 1 to 4 parts by weight of salt; 15 to 25 parts by weight of organic sugar; 10 to 15 parts by weight of organic butter; 2 to 5 parts by weight of organic milk; 15 to 25 parts by weight of organic fertilized eggs; 8 to 15 parts by weight of organic palm oil; and 20 to 30 parts by weight of distilled water. COPYRIGHT KIPO 2017 ...

NOODLES WITH HOLES

The present invention relates to a cup ramen of which noodles have holes. More specifically, as noodles have holes, the present invention is capable of preventing ramen seasoning from becoming a hunk when the seasoning is not well-melted. A ramen making procedure includes: a first step of boiling ramen; a second step of putting the boiled ramen into a cooking tool; a third step of frying the ramen; and a fourth step of drying the ramen. COPYRIGHT KIPO 2017 ...

COOKING-AID FOR COATING AND FRYING A FOOD PRODUCT AND METHOD FOR MAKING SAID COOKING-AID

Patent RU2018121143A3

ВУ” 2018121143`” АЗ Дата публикации: 05.03.2020 Форма № 18 ИЗ,ПМ-2011 Федеральная служба по интеллектуальной собственности Федеральное государственное бюджетное учреждение ж 5 «Федеральный институт промышленной собственности» (ФИПС) ОТЧЕТ О ПОИСКЕ 1. . ИДЕНТИФИКАЦИЯ ЗАЯВКИ Регистрационный номер Дата подачи 2018121143/10(033317) 15.11.2016 РСТ/ЕР2016/077700 15.11.2016 Приоритет установлен по дате: [ ] подачи заявки [ ] поступления дополнительных материалов от к ранее поданной заявке № [ ] приоритета по первоначальной заявке № из которой данная заявка выделена [ ] подачи первоначальной заявки № из которой данная заявка выделена [ ] подачи ранее поданной заявки № [Х] подачи первой(ых) заявки(ок) в государстве-участнике Парижской конвенции (31) Номер первой(ых) заявки(ок) (32) Дата подачи первой(ых) заявки(ок) (33) Код страны 1. 15196502.7 26.11.2015 ЕР Название изобретения (полезной модели): [Х] - как заявлено; [ ] - уточненное (см. Примечания) СРЕДСТВО ДЛЯ КУЛИНАРНОЙ ОБРАБОТКИ ДЛЯ ПОКРЫТИЯ И ОБЖАРИВАНИЯ ПИЩЕВОГО ПРОДУКТА И СПОСОБ ПРИГОТОВЛЕНИЯ УКАЗАННОГО СРЕДСТВА ДЛЯ КУЛИНАРНОЙ ОБРАБОТКИ Заявитель: СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А., СН 2. ЕДИНСТВО ИЗОБРЕТЕНИЯ [Х] соблюдено [ ] не соблюдено. Пояснения: см. Примечания 3. ФОРМУЛА ИЗОБРЕТЕНИЯ: [Х] приняты во внимание все пункты (см. Примечания) [ ] приняты во внимание следующие пункты: [ ] принята во внимание измененная формула изобретения (см. Примечания) 4. КЛАССИФИКАЦИЯ ОБЪЕКТА ИЗОБРЕТЕНИЯ (ПОЛЕЗНОЙ МОДЕЛИ) (Указываются индексы МПК и индикатор текущей версии) А23О 7/005 (2006.01) 5. ОБЛАСТЬ ПОИСКА 5.1 Проверенный минимум документации РСТ (указывается индексами МПК) А23О 7/005 А23О 7/01 А?3ГТ, 5/10 5.2 Другая проверенная документация в той мере, в какой она включена в поисковые подборки: 5.3 Электронные базы данных, использованные при поиске (название базы, и если, возможно, поисковые термины): СТРО, О\УИРТ, Езрасепеё, боозе, ]-Р1а Рав К-РТОМ, РАТЕМТЗСОРЕ, Рабеагсв, КУРТО, ОЗРТО 6. ДОКУМЕНТЫ, ОТНОСЯЩИЕСЯ К ПРЕДМЕТУ ПОИСКА ...

УСТРОЙСТВО ДЛЯ ПРИГОТОВЛЕНИЯ ПИЩИ И СПОСОБ УПРАВЛЕНИЯ УСТРОЙСТВОМ

... 1. Способ управления устройством для приготовления пищи, содержащим камеру для приготовления пищи, модуль микроволнового нагрева, чтобы излучать микроволны в камеру для приготовления пищи, модуль конвекционного нагрева, чтобы подавать горячий воздух в камеру для приготовления пищи, и модуль гриль-нагрева, чтобы подавать излучаемое тепло в камеру для приготовления пищи, способ управления содержит этапы, на которых:принимают пользовательскую команду обжаривания;выполняют стадию микроволнового нагрева, на которой активируют, по меньшей мере, один из модуля конвекционного нагрева и модуля гриль-нагрева и активируют модуль микроволнового нагрева; ивыполняют стадию незначительного обжаривания, на которой активируют модуль гриль-нагрева и модуль конвекционного нагрева без активирования модуля микроволнового нагрева,при этом стадия микроволнового нагрева и стадия незначительного обжаривания выполняются в ответ на прием пользовательской команды обжаривания.2. Способ управления по п. 1, при этом ...

СРЕДСТВО ДЛЯ КУЛИНАРНОЙ ОБРАБОТКИ ДЛЯ ПОКРЫТИЯ И ОБЖАРИВАНИЯ ПИЩЕВОГО ПРОДУКТА И СПОСОБ ПРИГОТОВЛЕНИЯ УКАЗАННОГО СРЕДСТВА ДЛЯ КУЛИНАРНОЙ ОБРАБОТКИ

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2017 105 795 A (51) МПК A23D 7/005 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2017105795, 10.07.2015 (71) Заявитель(и): НЕСТЕК С.А. (CH) Приоритет(ы): (30) Конвенционный приоритет: 24.07.2014 EP 14178343.1 24 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 27.02.2017 EP 2015/065786 (10.07.2015) (87) Публикация заявки PCT: WO 2016/012263 (28.01.2016) R U (54) СРЕДСТВО ДЛЯ КУЛИНАРНОЙ ОБРАБОТКИ ДЛЯ ПОКРЫТИЯ И ОБЖАРИВАНИЯ ПИЩЕВОГО ПРОДУКТА И СПОСОБ ПРИГОТОВЛЕНИЯ УКАЗАННОГО СРЕДСТВА ДЛЯ КУЛИНАРНОЙ ОБРАБОТКИ (57) Формула изобретения 1. Средство для кулинарной обработки длительного хранения для покрытия и обжаривания пищевого продукта, содержащее: 25-40 мас.% масла, 35-65 мас.% воды, 10-25 мас.% муки и/или крахмала и эмульгатор; и где масло и вода находятся в форме эмульсии. 2. Средство для кулинарной обработки по п. 1, которое находится в форме пасты. 3. Средство для кулинарной обработки по п. 1 или 2, в котором мука и/или крахмал находятся в клейстеризованной форме. 4. Средство для кулинарной обработки по одному из пп. 1-3, в котором масло представляет собой растительное масло, которое предпочтительно выбирают из группы, состоящей из пальмового масла, пальмового олеина, оливкового масла, кукурузного масла, подсолнечного масла, рисового масла, соевого масла и масла канолы или их комбинации. 5. Средство для кулинарной обработки по одному из пп. 1-4, в котором муку выбирают из группы, состоящей из рисовой муки, пшеничной муки, кукурузной муки или их комбинации. 6. Средство для кулинарной обработки по одному из пп. 1-5, в котором крахмал выбирают из группы, состоящей из тапиокового крахмала, картофельного крахмала, Стр.: 1 A 2 0 1 7 1 0 5 7 9 5 A Адрес для переписки: 109012, Москва, ул. Ильинка, 5/2, ООО "Союзпатент" 2 0 1 7 1 0 5 7 9 5 (86) Заявка PCT: R U (43) Дата публикации заявки: 27.08.2018 Бюл. № (72) Автор(ы): ВОН Синь Юй (SG), НГ Юн Тин Шеррилин (SG ...

METHOD AND APPARATUS FOR CONVECTION HEATING FOOD

Potato chip manufacture

Forming and frying with controlled oil curtain

Sheeted or relatively thin uncooked food products 18 are arrayed for reception upon a procession of curved molds 20 being conveyed on conveyor 21 along a process path. Once received on the molds and moving therewith, the products are deluged from above with curtains of hot cooking oil from reservoirs 39 and thereby take the shape of the molds while cooking. The food products are dismounted from the molds at the end of the process path and are moved to a subsequent treatment station.

Forming and cooking with controlled curtain spillage

Improvements in or relating to the cooking of food

... 621,821. Cooking apparatus; basting &c. appliances. CRITTALL KITCHEN EQUIPMENT CO., Ltd., and BODGER, J. Nov. 8, 1946, No. 33225. [Class 28(i)] Food arranged in layers on trays or grids is cooked by the action of jets of heated liquid. The food carried on a tray 20, Fig. 3, within a casing 9 is sprayed from above and below by spray roses 2, 3 with heated liquid (water or cooking oil) which is pumped from an external calorifier by a pump 7. The used liquid drains through a filter 8 and pipe 10 back to the calorifier. The spray roses may be moved across the food or rotate about an axis at right angles to the plane of the food layer. In an alternative embodiment, Figs. 5 (not shown) and 6 trays of food are carried on a variable speed chain conveyor 25 through a casing 91 built of pre-formed sections, and sprayed with hot liquid from above by spray roses 21, and from further roses below supplied through control valves 41, 44 from a longitudinal pipe 33, and another below the ...

Snack food chips

Forming and cooking with controlled curtain spillage

Vorrichtung zum Backen und Portionieren von Nahrungsmitteln sowie Verfahren hierfür

Bei einer Vorrichtung (1) zum Backen und Portionieren von im Wesentlichen kugelförmigen zumindest einen Teigmantel aufweisenden Nahrungsmitteln (2), umfassend wenigstens eine Gefrier- und Aufbewahrungskammer (3) , wenigstens eine Auftaukammer (5), eine Backkammer (8) und eine Austragseinrichtung (10), wobei wenigstens zwei Gefrier- und Aufbewahrungskammern (3) vorgesehen sind, dass jeder Gefrier- und Aufbewahrungskammer (3) eine Auftaukammer (5) zugeordnet ist, dass am Ausgang jeder Auftaukammer (5) eine Steuer- bzw. Regelvorrichtung (10) zum portionsweisen Einbringen der im Wesentlichen kugelförmigen zumindest einen Teigmantel aufweisenden Nahrungsmitteln (2) in die Backkammer (8) angeordnet ist, dass in der Backkammer (8) eine Wendevorrichtung sowie eine Vorrichtung zum Beaufschlagen mit Heißluft vorgesehen ist und dass eine mit einem Steuer- bzw. Regelimpuls öffen- und schließbare Austragsvorrichtung (15) vorgesehen ist, sowie Verfahren hierfür.

PROCEDURE FOR THE FRITIEREN OF FRITIERGUT AND DEVICE FOR ITS EXECUTION

APPARATUS FOR COOKING FOOD ARTICLES

Method and apparatus for making bowl-shaped snack food products

Method for deep-frying products to be deep-fried and device for carrying out this method

Continuous mixer or stir fry cooker

Method for preparing frozen fried eggs

Method for preparing frozen fried eggs in which fresh eggs are cracked into corresponding molds impregnated with oil and inserted into a convection oven at a temperature of between 232 and 252°C for between 130 and 150 seconds to be fried, before being inserted into a blast chiller at a temperature of between -23°C and -13°C for between 15 and 25 minutes to be frozen, before finally being individually bagged such that, when defrosted, a fried egg having a texture similar to that of a freshly prepared fried egg is obtained.

Method for preparing frozen fried eggs

Method for preparing frozen fried eggs in which fresh eggs are cracked into corresponding molds impregnated with oil and inserted into a convection oven at a temperature of between 232 and 252°C for between 130 and 150 seconds to be fried, before being inserted into a blast chiller at a temperature of between -23°C and -13°C for between 15 and 25 minutes to be frozen, before finally being individually bagged such that, when defrosted, a fried egg having a texture similar to that of a freshly prepared fried egg is obtained.

CONVECTION FOOD HEATING

CONVECTION FOOD HEATING Disclosed are an improved method and apparatus for convection heating which enables rapid heating of foods to obtain a fried taste, texture and appearance without using large amounts of oil or encountering the other disadvantages of frying. According to a preferred embodiment of the apparatus which performs the disclosed method, a cooking chamber is provided having a reservoir at the bottom capable of holding cooking oil or other liquid heat exchange medium. The oil is continuously dispersed into the heating chamber which is preferably closed and sealed as a convective air flow is established within the heating chamber by either rotating a foraminous support which holds the food or by causing a positive flow of air within the chamber by means of air circulating means. Because the heat transfer capability of the convective heating is improved by maintaining a dispersion of liquid heat exchange medium within the air, the heating capability of the apparatus is improved ...

METHOD FOR PREPARING FROZEN FRIED EGGS

Method for preparing frozen fried eggs in which fresh eggs are cracked into corresponding molds impregnated with oil and inserted into a convection oven at a temperature of between 232 and 252°C for between 130 and 150 seconds to be fried, before being inserted into a blast chiller at a temperature of between -23°C and -13°C for between 15 and 25 minutes to be frozen, before finally being individually bagged such that, when defrosted, a fried egg having a texture similar to that of a freshly prepared fried egg is obtained.

APPARATUS FOR MANUFACTURING GRILLED SEAWEED AND METHOD FOR MANUFACTURING GRILLED SEAWEED

The present invention relates to an apparatus for manufacturing grilled seaweed and a method for manufacturing grilled seaweed, the apparatus including a grilling part comprising: a first housing having a first inlet and a first outlet formed such that communication is allowed therebetween; a first conveyor provided inside the first housing and transferring dried seaweed from the first inlet toward the first outlet; a first heating source provided at the upper part of the first conveyor and discharging flames toward the upper surface of the dried seaweed on the first conveyor; and second heating sources respectively provided at both sides of the lower part of the first conveyor and discharging flames toward the lower surface of the dried seaweed on the first conveyor.

Method for manufacturing selenium-rich healthcare stir-fried millet

BONELESS POLLACK GANGJEONG CONTAINING DENDROPANAX MORBIFERA AND PREPARATION METHOD THEREOF

The present invention relates to boneless pollack gangjeong (fried glutinous rice crackers with sesame or beans) containing Dendropanax morbifera, and to a preparation method thereof. The preparation method of boneless pollack gangjeong comprises: a first step of cutting pollack into a prescribed size; a second step of marinating the cut pollack; a third step of frying the marinated pollack; and a fourth step of adding Dendropanax morbifera, and mixing the pollack fried from the third step with a Dendropanax morbifera sauce prepared by mixing at least one ingredient selected from the group of red chili pepper paste, starch syrup, sugar, red chili powder, garlic, and pepper. COPYRIGHT KIPO 2017 (S100) Step of cutting pollack (S110) Step of marinating the cut pollack (S120) Step of frying the marinated pollack (S130) Step of producing a Dendropanax morbifera sauce (S132) Mixing Dendropanax morbifera and sugar (S134) Forming in granular (S136) Coating ...

반가공 냉장식품 및 그 제조방법

... 본 발명은 건강에 유익하면서도 육류에 포함된 수분 및 육즙을 유지시켜 육류의 풍미 및 향기를 증대시킬 수 있도록 한 반가공 냉장식품 및 그 제조방법에 관한 것으로, 한약재를 물과 혼합한 후 가열하여 한방액을 제조하는 한방액제조단계; 무와 생강, 배를 믹서기로 갈아 낸 후 여과한 후 청주와 혼합하여 약선즙을 제조하는 약선즙제조단계; 팽이버섯 0.4~0.7중량부, 목이버섯 0.1~0.3중량부, 표고버섯 0.2~0.4중량부, 다시마 0.1~0.3중량부를 물 500ml(9~12중량부)에 넣고 3~24시간 냉장 숙성하여 버섯추출액을 제조하는 단계; 그리고 강황, 청양초, 후추, 간마늘, 액상염지, 가루염지와, 상기 한방액과 상기 약선즙과 상기 버섯추출액을 준비된 물에 넣고 혼합하는 염지액제조단계; 를 통해 염지액을 제조하고, 육류를 상기 염지액에 염지한 후 저온 숙성하고, 상기 저온 숙성된 육류에서 염지액을 제거한 후 튀김용 분말을 이용하여 육류에 튀김옷을 입혀 튀김용 육류를 준비하며, 상기 튀김용 육류를 압력튀김기를 이용하여 상기 튀김용 육류를 9~13 psi 및 170~180℃에서 4~6분 동안 튀겨 반가공 육류를 제조한 후 상기 반가공 육류를 진공 포장한다.

Método e aparelho para a confecção de produtos alimentìcios de lache em formato de taça

FOOD FRYER

Implementations of a food fryer are provided. In some implementations, the food fryer comprises a body portion, a stand, burners, and a drain. In some implementations, the body portion of the food fryer may be a curved hollow tube having an opening on each end. The body portion is configured to hold liquids therein for the purpose of frying or cooking food. In some implementations, the food fryer may include a storage container comprised of a body portion, a lid, and two extension members. In some implementations, the two extension members of the storage container may be configured to individually or collectively secure about the openings of the food fryers body portion such that the storage container is positioned above the food fryer. In some implementations, the storage container comprises openings from which the extension members extend.

СРЕДСТВО ДЛЯ КУЛИНАРНОЙ ОБРАБОТКИ ДЛЯ ПОКРЫТИЯ И ОБЖАРИВАНИЯ ПИЩЕВОГО ПРОДУКТА И СПОСОБ ПРИГОТОВЛЕНИЯ УКАЗАННОГО СРЕДСТВА ДЛЯ КУЛИНАРНОЙ ОБРАБОТКИ

Изобретение относится к пищевой промышленности, в частности к средствам для приготовления пищевых продуктов. Средство для кулинарной обработки длительного хранения для покрытия и обжаривания пищевого продукта в одно действие в сковороде или нагретой поверхности содержит 2–28 мас.% масла, 20–60 мас.% воды, 2,3–5,5 мас.% модифицированного крахмала, 3–15 мас.% соли, 0,5–30 мас.% сахара и 0,5–30 мас.% вкусоароматических добавок, и при этом средство для кулинарной обработки имеет вязкость в диапазоне от 8 до 60 Па·с со скоростью сдвига 1 спри 25°C, а масло и вода находятся в форме эмульсии. Дополнительные аспекты изобретения включают способ приготовления указанного средства для кулинарной обработки, а также способ покрытия и обжаривания пищевого продукта в нагретой сковороде или на нагретой поверхности. Предлагаемое средство для кулинарной обработки длительного хранения для покрытия и обжаривания пищевого продукта упрощает процесс приготовления продукта питания, не требует дополнительного использования ...

ОБЖАРЕННЫЙ ПИЩЕВОЙ ПРОДУКТ СО СНИЖЕННЫМ СОДЕРЖАНИЕМ МАСЛА

FIELD: food industry. SUBSTANCE: method for manufacturing roasted food products comprising the stages of: providing a plurality of food pieces, partial roasting of the food pieces by immersion in hot oil, the hot oil having the initial and final oil temperatures for partial roasting, to obtain the pieces of the partially roasted food product, extracting the pieces of the partially roasted food product from the hot oil and the final roasting of the pieces of the partly fried food product by bringing into contact with hot oil at the initial oil temperature for final frying, and the initial oil temperature for the final roasting higher than the final oil temperature for partial roasting, with obtaining the roasted food product pieces, wherein the pieces of the partially roasted food product are maintained at a temperature above 270°F during the extraction stage and until the stage of final roasting. Wherein the stage of partial roasting includes the partial roasting of the food product pieces to an intermediate moisture content between 1.5% to about 15% by weight, and the stage of final roasting involves the final roastng of the partially roasted food product pieces to the final moisture content of less than 2% by weight and less than the intermediate moisture content, and the stage of final roasting is a stage of submersible roasting with the duration of less than 10 seconds. According to the second version, after the stage of partial roastng the food product pieces are not extracted from the hot oil. The system of manufacturing roasted food products, comprising: a submersible roasting unit using hot oil, the hot oil having the initial oil temperature for partial roasting and the final oil temperature for partial roasting, in which the food product pieces are placed and the pieces of the partly fried food product with the intermediate moisture content from 1.5% to 15% by weight is obtained, the unloading means for extracting the pieces of the partially roasted food ...

Устройство для приготовления обжаренных морских водорослей и способ их приготовления

FIELD: food industry. SUBSTANCE: device includes a grill-block containing the first housing, which has the first inlet hole and the first outlet hole, which communicate with each other. First conveyor comprises first conveyor to move seaweed formation from first inlet to first outlet. Above the first conveyor there installed is the first heating source intended for flame release to the upper surface of seaweed moved by the first conveyor. There is a lifting element arranged to move the first heating source up and down. One from each side of lower part of first conveyor in transverse direction there installed are second heating sources intended for flame action on lower surface of sea weeds moved by first conveyor. Each of the second heating sources is deviated in the lateral direction from the vertical line to algae moved by the first conveyor. First heating source is configured to move up or down with the help of a lifting member to adjust the distance between the first heating source and algae, thereby controlling the temperature of the thermal action exerted on these algae, and the time of exposure to the flame depending on the type and parameters of the seaweed. Each of the second heating sources is installed at an inclination to the first conveyor relative to the vertical position, and the first conveyor is configured to move the algae so that they pass between the second heating sources installed one on each side of the lower part of the first conveyor in the transverse direction. Using the device one performs a fried seaweed cooking method. EFFECT: invention provides high level of microbiological safety of the product. 13 cl, 10 dwg, 2 tbl, 3 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 717 489 C1 (51) МПК A23L 17/60 (2016.01) A23L 5/10 (2016.01) A23L 27/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 17/60 (2019.08); A23L 5/10 (2019.08); A23L 27/00 (2019.08) (21)(22) Заявка: 2019102835, 18.07 ...

УСТРОЙСТВО И СПОСОБ ДЛЯ КУЛИНАРНОЙ ОБРАБОТКИ КАРТОФЕЛЬНЫХ ЧИПСОВ

СРЕДСТВО ДЛЯ КУЛИНАРНОЙ ОБРАБОТКИ ДЛЯ ПОКРЫТИЯ И ОБЖАРИВАНИЯ ПИЩЕВОГО ПРОДУКТА И СПОСОБ ПРИГОТОВЛЕНИЯ УКАЗАННОГО СРЕДСТВА ДЛЯ КУЛИНАРНОЙ ОБРАБОТКИ

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2018 121 143 A (51) МПК A23D 7/005 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2018121143, 15.11.2016 (71) Заявитель(и): СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А. (CH) Приоритет(ы): (30) Конвенционный приоритет: 26.11.2015 EP 15196502.7 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 26.06.2018 R U (43) Дата публикации заявки: 30.12.2019 Бюл. № 1 (72) Автор(ы): ФЕЦЕР Рамона Ясмин (DE), ХАНЛЕ Кристоф (DE), ГЭДДИПАТИ Саняси (DE), МАРИЦ Дирк Якобус (DE) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2017/089174 (01.06.2017) R U (54) СРЕДСТВО ДЛЯ КУЛИНАРНОЙ ОБРАБОТКИ ДЛЯ ПОКРЫТИЯ И ОБЖАРИВАНИЯ ПИЩЕВОГО ПРОДУКТА И СПОСОБ ПРИГОТОВЛЕНИЯ УКАЗАННОГО СРЕДСТВА ДЛЯ КУЛИНАРНОЙ ОБРАБОТКИ (57) Формула изобретения 1. Средство для кулинарной обработки длительного хранения для покрытия и обжаривания пищевого продукта, содержащее: i) масло в количестве 2-28% (от общей массы композиции); ii) воду в количестве 20-60% (от общей массы композиции); iii) модифицированный крахмал в количестве 2,3-5,5% (от общей массы композиции); iv) соль в количестве 3-15% (от общей массы композиции); v) сахар в количестве 0,5-30% (от общей массы композиции); vi) вкусоароматические добавки в количестве 0,5-30% (от общей массы композиции); и при этом средство для кулинарной обработки имеет вязкость в диапазоне от 8 до 60 Па·с со скоростью сдвига 1 с-1 при 25°C, а масло и вода находятся в форме эмульсии. 2. Средство для кулинарной обработки по п. 1, в котором модифицированный крахмал представляет собой химически и/или физически модифицированный крахмал. 3. Средство для кулинарной обработки по п. 1, в котором модифицированный крахмал представляет собой физически модифицированный крахмал. 4. Средство для кулинарной обработки по любому из пп. 1-3, в котором модифицированный крахмал находится в клейстеризованной форме. 5. Средство для кулинарной обработки по любому из пп. 1-4, имеющее вязкость в Стр.: 1 A 2 ...

Process of treating food

... 1,002,837. Treating food. INTERNATIONAL MILLING CO., Inc. May 17, 1963 [May 17, 1962], No. 19808/63. Heading A2E. To food products that have been prepared by cooking in a fluidized bed of hot, solid, discrete particles (as is described and claimed in Specification 888,649) an edible oil such as corn oil, hydrogenated cottonseed oil, sunflower oil or peanut oil, is added with or without a reheating of the food product sufficiently to diffuse the oil into the food product, provided that such reheating is always effected when the amount of oil added is more than 10%. Normally the oil is added in amounts up to about 30% and the reheating is then carried out at a temperature in the range of from 125‹F. to 250‹F. for from 5 to 20 minutes. The food product may be dipped in the oil, or the oil may be sprayed or dripped on to the food product. The oil may be pre-heated. Examples are directed to the treatment with oil of potato chips cooked in a fluidized bed as described in Specification 888,649 ...

Low surface oil potato chip and manufacture thereof

PROCESS FOR DEHYDRATING HEAT SENSITIVE SOLID MATERIALS

... 1,270,976. Treating proteinaceous materials. INTERNATIONAL BASIC ECONOMY CORP. 24 April, 1969, No. 21083/69. Heading A2D. A process for removing moisture from particles of heat sensitive solid proteinaceous material of about 1/4 inch particle size comprises mixing said particles with liquid oil or fat having a boiling point higher than water to form a first fluidized material, mixing this with 2-20 times its weight of a second fluidized material heated to a first temperature of not above 250‹F, said second material being a dehydrated form of the first, to form a mixture, and lowering the temperature of the dehydrated material 2-10‹F to a second temperature and after a dwell time of 3-7 secs applying a reduced pressure of 1-10 mm Hg wts to the mixture of 0-50 secs to provide a pressure differential between the normal boiling point of water at said reduced pressure and the second temperature of at least 20‹F, whereby moisture within the particles is explosively rebased to form an expanded ...

Snack food chips

A processing method to make low oil content noodles and other foods produced by the same

A process for producing food having fried organoleptic properties with low oil content such as instant noodles with good aroma, taste, mouthfeel, colour and other characteristics by incorporating an antioxidant into the dough and cooking it in a stream of circulated air at a temperature of 100°C or above.

CONVECTION FOOD HEATING

Snack food chips

A method of manufacturing snack food chips, the method comprising the steps of: i. providing a first starch-containing component which comprises a cold water swelling starch, a second starch-containing component which comprises substantially ungelatinized starch, and a third starch-containing component which comprises corn masa flour; ii. forming a dough from a mixture of the first, second and third starch-containing components and water, the cold water swelling starch forming a gel matrix in the dough; iii. forming a dough sheet from the dough; iv. cutting a plurality of dough pieces from the dough sheet; and v. cooking the dough pieces to form a plurality of snack food chips, the cooking step being carried out to cause the substantially ungelatinized starch in the second starch-containing component to gelatinize, the snack food chips comprising a starch matrix formed from the first and second starch-containing components, and corn masa particles dispersed in the starch matrix.

APPARATUS FOR COOKING FOOD ARTICLES

METHODS AND SYSTEMS OF FOOD PREPARATION

A food sheet is disclosed for use in connection with the preparation of a food product. One example food sheet is disclosed to include a base material that is dissolvable at a predetermined environmental condition and a grease agent contained within the base material. The grease agent is released from the base material when the base material dissolves and then provides a baking or cooking lubrication for the food product.

COOKING-AID FOR COATING AND FRYING A FOOD PRODUCT AND METHOD FOR MAKING SAID COOKING-AID

The present invention relates to a shelf-stable cooking-aid for coating and frying a food product in one step for example in a heating pan, the cooking aid comprising 3-28 wt% oil, 20- 60 wt% water, 2.3-5.5 wt% modified starch, 3-15 wt% salt,0.5- 30 wt% sugar and 0.5-30 wt% flavorings and wherein the cooking aid has a viscosity in the range of 8 to 60 Pa.s at a shear rate of 1s-1 at 25°C, and the oil and water are in form of an emulsion. Further aspects of the invention are the method for making said cooking-aid as well as a method for coating and frying a food product in a heated pan or heated surface.

BARRIER SUBMERSION COOKING POUCH AND BASKET

A system and method for barrier submersion cooking comp.pi.sing a thin wa lled plastic cooking pouch for receiving a food item effectively dimensioned such that when placed into a hot liquid cooking medium a vent remains above a top surface of the liquid cooking medium and a rack for lowering the vess el into the liquid cooking medium to an effective depth such that the food i tem received by the pouch is below the top surface of the liquid cooking med ium and the vent is above the top surface of the liquid cooking medium. The pouch is formed of food grade pliable polymer film with a melting point abov e that conventionally used in hot oil frying processes, a heat transfer rate to effectively fry the food item, and a pliability such that the pouch will collapse on itself when exposed to hydrostatic pressures within the cooking medium.

METHOD FOR DETERMINING A PERFORMANCE INDEX FOR A FOOD UTENSIL FOR A PREDETERMINED COOKING TEMPERATURE FOR THE PURPOSE OF EVALUATING A GAIN NUTRITIONAL

Preparing frozen browned vegetables - by coating them in oil, browning them in tunnel oven, and individually freezing them in rotary freezer

Frozen browned vegetables are made by coating them in fat, browning them in a continuous tunnel oven, and individually freezing them in a rotary freezer. Vegetables browned by the process are also claimed. The vegetables are pref. potatoes, carrots, celery, parsnips, aubergines, onions, peppers, cauliflowers, Brussels sprouts, shallots, Japanese artichokes or turnips, cut into slices, cubes or sticks. ADVANTAGE - Vegetables can be browned on an industrial scale with controlled amts. of oil. (8pp Dwg.No.1/1)

어묵 및 그의 제조방법

A process for the production of fish cakes in accordance with the present invention comprises: 60 to 70% by weight of fish meat, 9 to 12% by weight of starch, 1 to 2% by weight of salt, and 15 to 25% A blending step (S100) of preparing a blend; A molding step (S200) of molding the formulation; And a completion step (S200) of preparing the molded mixture to complete the fish paste.

Cooking of food with oil - applied as fine droplets

In a process for cooking food, esp. for roasting meat, oil is projected in fine droplets onto the surface of the food to be cooked. - Specifically, the oil is dispensed from an aerosol can as an emulsion contg. 1-10% (esp. 1-4%), EtOH. The EtOH may contain 3-15% (esp. 4-8%) H2O. The oil is a vegetable oil, esp. soya, sunflower or ''cathane'' oil.

APPARATUS FOR MANUFACTURING GRILLED SEAWEED AND METHOD FOR MANUFACTURING GRILLED SEAWEED

Disclosed is an apparatus and method for manufacturing a grilled seaweed. The apparatus includes a grilling unit having a first housing with a first inlet opening and a first outlet opening which communicate with each other; a first conveyor for transferring a sheet of seaweed from the first inlet opening to the first outlet opening; a first heating source installed over the first conveyor to discharge a flame onto a top surface of the seaweed being transferred by the first conveyor; and a second heating source installed on both sides of a lower 10 portion of the first conveyor to apply a flame onto a bottom surface of the seaweed being transferred by the first conveyor. Fig. 1 15 ...

Method and apparatus for making flame-grilled patties

A method for flame-grilling patties, including the steps of cooking the patties, coating the patties, and branding the patties. The invention also includes apparatus for performing the method.

СПОСОБ ПРИГОТОВЛЕНИЯ ЗАМОРОЖЕННЫХ ИЛИ ОХЛАЖДЕННЫХ ЖАРЕНЫХ ЯИЦ

УДАЛЕНИЕ МАСЛА ПРИ НИЗКОМ ДАВЛЕНИИ ИЗ ОБЖАРЕННОГО ПИЩЕВОГО ПРОДУКТА

FIELD: food industry. SUBSTANCE: one fries a food product in hot oil under the first pressure, isolates the fried food product from hot oil, replaces the said product from the frying apparatus into a centrifuge containing a basket with a perforated outer wall, removes oil from the fried food product by way of the food product exposure to a centripetal force under the second pressure that is lower than the first one. The oil removal stage involves at least two steps of centrifugation with the fried food products stirred in between. At the oil removal stage and during replacement the fried food product is heated. EFFECT: method allows to manufacture a food product with lower oil content than that in traditional fried food products but with preservation of organoleptic properties similar to those of the said products. 10 cl, 3 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 539 142 C1 (51) МПК A23L 1/01 (2006.01) A23L 1/217 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2014104505/13, 20.07.2012 (24) Дата начала отсчета срока действия патента: 20.07.2012 Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): БАРБЕР Кейт Алан (US), КОХ Кристофер Джеймс (US), ПЭНДИТ Рэм (US), САЛЛИВАН Скотт Л. (US) (45) Опубликовано: 10.01.2015 Бюл. № 1 4933199 A, 12.06.1990. RU 2269904 C2, 20.02.2006. SU 980675 A1, 15.12.1982 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 24.02.2014 (86) Заявка PCT: US 2012/047682 (20.07.2012) 2 5 3 9 1 4 2 (56) Список документов, цитированных в отчете о поиске: US 20070240702 A1, 18.10.2007. US R U (73) Патентообладатель(и): Фрито-Лэй Норт Америка, Инк. (US) 22.07.2011 US 13/189,170 (87) Публикация заявки PCT: 2 5 3 9 1 4 2 R U Адрес для переписки: 125047, Москва, улица Лесная, 9, Белые Сады, 10 этаж, фирма "Бейкер и Макензи", Патентному поверенному Пыльневу Ю.А. (54) УДАЛЕНИЕ МАСЛА ПРИ НИЗКОМ ДАВЛЕНИИ ИЗ ОБЖАРЕННОГО ПИЩЕВОГО ПРОДУКТА (57) Реферат: Изобретение ...

ОБРАБОТАННЫЙ МЯСНОЙ ПРОДУКТ БЫСТРОГО ПРИГОТОВЛЕНИЯ И СПОСОБ ЕГО ПОЛУЧЕНИЯ

Группа изобретений относится к пищевой промышленности, а именно к получению мясного продукта быстрого приготовления. Высушенный обжаркой обработанный мясной продукт быстрого приготовления включает 7,4-30 мас. % клейстеризованного крахмала относительно массы высушенного обжаркой обработанного мясного продукта быстрого приготовления. Способ включает подготовку материала для обработанного мясного продукта быстрого приготовления, прежелатинизированного крахмала и воды, их перемешивание, формование перемешанного продукта, его обжарку и сушку. Полученный мясной продукт быстрого приготовления имеет превосходные свойства восстановления в горячей воде, низкую стоимость. 3 н. и 4 з.п. ф-лы, 2 ил., 9 табл., 19 пр.

Snack food chips

A method of manufacturing snack food chips 20 comprises (i) providing a first cold water swelling starch component, a second substantially ungelatinized starch component, and a third starch component which comprises corn masa flour, (ii) forming a dough mixture from the first, second and third components and water, the cold water swelling starch forming a gel matrix in the dough, (iii) sheeting the dough, (iv) cutting pieces from the dough, and (v) cooking the dough pieces to form snack food chips. The cooking step causes the second, ungelatinized starch component to gelatinize, with the snack food chips comprising a starch matrix 22 formed from the first and second starch components with corn masa particles 24 dispersed in the matrix. The first starch component preferably comprises pregelatinized corn flour. The second starch component preferably comprises tapioca and/or waxy corn cook-up starch. The first, second and third components preferably comprise 5-20%, 15-30% and 35-75% respectively ...

Method of manufacturing low surface oil potato chip using zonal microwave heating

AÂ method of manufacturing potato chips comprises the steps of: a) conveying potato slices through a reservoir of oil (106, figure 8), b) using an oil jet (140, figure 8) to agitate the potato slices in the oil; c) removing the potato slices from the oil; d) removing surface oil from the potato slices (figure 13); e) conveying the potato slices through a a plurality of successive independent microwave zones; f) preheating the potato slices in a first preheating zone 418; g) explosively dehydrating the products in a second explosive dehydration zone 420, 422, the second zone having a microwave power value higher than that of the first zone; and h) drying the potato slices in a third drying microwave zone 424.

FOODSTUFF PREPARATION

PROCEDURE FOR THE PRODUCTION OF DISH-SHAPED SNACK PRODUCTS

Vorrichtung zum Backen und Portionieren von Nahrungsmitteln sowie Verfahren hierfür

Device (1) for baking and portioning of spherical foodstuffs (2) comprising at least one pastry crust, comprises at least one freezing- and storage chamber (3), at least one thawing chamber (5), a baking chamber (8), and a discharge device, preferably the device comprises at least two freezing- and storage chambers, each connected with a thawing chamber, and the outlet of the thawing chambers comprises a control- or regulating device for portion-wise introduction of spherical foodstuffs into the baking chamber. A rotating device and a device are arranged in the baking chamber. Device (1) for baking and portioning of spherical foodstuffs (2) comprising at least one pastry crust, comprises at least one freezing- and storage chamber (3), at least one thawing chamber (5), a baking chamber (8), and a discharge device, preferably the device comprises at least two freezing- and storage chambers, each associated with a thawing chamber, and the outlet of the thawing chambers comprises a control- ...

Vorrichtung zum Backen und Portionieren von Nahrungsmitteln sowie Verfahren hierfür

Device (1) for baking and portioning of spherical foodstuffs (2) comprising at least one pastry crust, comprises at least one freezing- and storage chamber (3), at least one thawing chamber (5), a baking chamber (8), and a discharge device, preferably the device comprises at least two freezing- and storage chambers, each connected with a thawing chamber, and the outlet of the thawing chambers comprises a control- or regulating device for portion-wise introduction of spherical foodstuffs into the baking chamber. A rotating device and a device are arranged in the baking chamber. Device (1) for baking and portioning of spherical foodstuffs (2) comprising at least one pastry crust, comprises at least one freezing- and storage chamber (3), at least one thawing chamber (5), a baking chamber (8), and a discharge device, preferably the device comprises at least two freezing- and storage chambers, each associated with a thawing chamber, and the outlet of the thawing chambers comprises a control- ...

System and method for cooking a food product

A system for cooking a food product, in particular pieces of protein, includes an optional first station that receives uncooked pieces and applies an effective amount of a spoilage inhibitor to the pieces to delay growth of toxigenic bacteria; a batter applicator that receives the pieces of uncooked protein, optionally with the inhibitor from the first station, and applies a high-gluten batter to the outer surfaces of the pieces of uncooked protein; a packaging machine that receives the pieces of uncooked protein coated with the batter from the batter applicator and seals the pieces of protein in plastic pouches; and a heating unit that receives the sealed plastic pouches containing the uncooked protein coated with the batter from the packaging machine and cooks the battered protein pieces in the plastic pouches at a time and temperature below which the batter hardens.

Apparatus for manufacturing grilled seaweed and method for manufacturing grilled seaweed

The present invention relates to an apparatus for manufacturing grilled seaweed and a method for manufacturing grilled seaweed, the apparatus including a grilling part comprising: a first housing having a first inlet and a first outlet formed such that communication is allowed therebetween; a first conveyor provided inside the first housing and transferring dried seaweed from the first inlet toward the first outlet; a first heating source provided at the upper part of the first conveyor and discharging flames toward the upper surface of the dried seaweed on the first conveyor; and second heating sources respectively provided at both sides of the lower part of the first conveyor and discharging flames toward the lower surface of the dried seaweed on the first conveyor.

METHOD AND APPARATUS FOR IMPROVED PREPARATION OF FRIED FOODS

The present invention provides a method and apparatus for the preparation of what is commonly known as "fast foods" such as french fried potatoes. These foods are generally cooked in a vat of heated oil and, as a result of such preparation, include a high concentration of polyunsaturates and cholesterol in levels which may be detrimental to the health of the consumer over long periods of time. The method of the present invention pre-cooks food in a non-fat environment such as a microwave oven. Thereafter, the food is transported by a conveyor system through different cooking stations, at least one of which sprays the pre-cooked food with closely monitored quantities and concentrations of heated oil. The sprayed oil may be mixed with water or air and sprayed under pressure at elevated temperatures. In this manner, the prepared food has the appearance, taste and texture as though it were cooked in the traditional way, but is not saturated with oil as it would be ii it were immersed in a heated ...

LOW PRESSURE DEOILING OF FRIED FOOD PRODUCT

Disclosed is an improved process and system for producing low oil fried food products. The process discloses frying food products at atmospheric pressure, and deoiling the fried food products using a centrifuge under vacuum pressure.

Making method of black bean flavored foods

Firewood grandmother dish and production method thereof

MEANS FOR CONTINUOUS AND AUTOMATED FRYING OF CUT OR SLICED PRODUCTS ON A FRYING SURFACE

찹쌀콩 제조방법

... 본 발명은 찹쌀콩 제조방법에 관한 것으로서 더욱 상세하게는, 콩을 선별 및 세척한 후 미온수에 침윤시켜 콩을 불리고, 상기 불린 콩에 찹쌀가루 및 소금물을 이용하여 1차 코팅한 후, 상기 1차 코팅한 콩 표면에 찹쌀가루로 2차 코팅하여 유탕기에 튀긴 후 설탕, 볶은 참깨 및 다시마로 이루어지는 고명 및 소스를 상기 튀긴 콩과 함께 혼합하여 찹쌀콩을 제조하는 것을 특징으로 하는 찹쌀콩 제조방법에 관한 것이다. 또한 본 발명은 찹쌀가루를 이용하여 찹쌀콩을 제조한 것으로 콩에 함유되어 있는 단백질, 비타민 및 무기질과 같은 영양성분을 소비자가 간편하게 섭취가 가능하며, 또한 콩을 잘 섭취하지 않는 어린이들이나 치아가 약해 딱딱한 음식을 섭취하기에 어려움을 느끼는 소비자들도 밑반찬 또는 간식으로 다양하게 섭취할 수 있다는 장점이 있다. 또한 상기 찹쌀콩은 찹쌀풀을 발라서 볕에 말렸다가 사용하는 전통식품인 부각형태로 제조한 콩부각과 같은 효과를 나타내어 장기간 보관하며 섭취할 수 있는 장점이 있다.

Cooking apparatus and control method thereof

A cooking apparatus has a cooking chamber, a microwave unit to radiate microwaves to the cooking chamber, a convection unit to supply hot air to the cooking chamber, a grill unit to supply radiant heat to the cooking chamber, an input unit to receive a cooking command and a control unit to perform a cooking corresponding to the received cooking command by performing one of a first heating stage and a second heating stage, and after performing the one of the first heating stage and the second heating stage, performing the other one of the first heating stage and the second heating stage. In the first heating stage, the control unit operates the microwave unit and at least one of the convection unit and the grill unit, and in the second heating stage, the control unit operates the grill unit and the convection unit while not operating the microwave unit.

Apparatus and Method for Barrier Submersion Cooking

A method and apparatus for placing an item of food into a cooking vessel capable of quickly achieving an effective frying temperature after placement into the hot cooking oil of a deep fryer is disclosed. The vessel includes a food containment area where food is placed in intimate contact with an interior wall of the vessel. Using a rack, the vessel is submerged into the oil to an effective depth such that the food item containment area remains below the surface of the cooking oil in the deep fryer while a vent of the cooking vessel remains above the cooking oil surface. Heat is substantially instantaneously transferred from the oil through the cooking vessel to the food item contained therein, causing the food to fry. Steam emitted from the food during cooking escapes through the vent.

Food containing heat-treated vegetable, process of producing the same, and method for reducing unpleasant taste of vegetable

A food product includes a heat-treated vegetable. A content of 3,4-dimethylthiophene (x) in the food product ranges from 0.00035 mg/kg to 3 mg/kg. A content of 2,4-dimethylthiophene (y) in the food product ranges from 0.00015 mg/kg to 3 mg/kg. A content of furfural (z) in the food product ranges from 0.1 mg/kg to 10 mg/kg.

METHOD FOR PREPARING FROZEN OR REFRIGERATED FRIED EGGS

A method for preparing frozen or refrigerated fried eggs from whole, fresh eggs, the method comprising: breaking whole, fresh eggs () into a support () impregnated with edible fat; introducing the support () carrying the broken whole fresh eggs () into an oven () comprising ventilation means; heating the oven until the inner part of the yolk of the broken whole fresh eggs reaches a temperature of 65 to 73° C.; taking said support carrying the eggs out of the oven, wherein said eggs are fried eggs; cooling the fried eggs for reducing their residual heat in order to prevent the inner part of the yolk to exceed 73° C.; freezing or refrigerating the cooled fried eggs. 1. A method for preparing frozen or refrigerated fried eggs from whole , fresh eggs , the method comprising:{'b': 1', '3, 'breaking whole, fresh eggs () into a support () impregnated with edible fat;'}{'b': 3', '2', '4, 'introducing the support () carrying the broken whole fresh eggs () into an oven () comprising ventilation means;'}heating the oven until the inner part of the yolk of the broken whole fresh eggs reaches a temperature of 65 to 73° C.;taking said support carrying the eggs out of the oven, wherein said eggs are fried eggs;cooling the fried eggs for reducing their residual heat in order to prevent the inner part of the yolk from exceeding 73° C.;freezing or refrigerating the cooled fried eggs.23. The method of claim 1 , wherein the oven is heated until the inner part of the yolk of the broken whole fresh eggs placed on the support () introduced in the oven reaches a temperature of 67 to 72° C.;33. The method of claim 2 , wherein the oven is heated until the inner part of the yolk of the broken whole fresh eggs placed on the support () introduced in the oven reaches a temperature of 69 to 71° C.;4. The method of claim 1 , wherein said step of cooling the fried eggs for reducing their residual heat is done by quickly forcing a reduction in the temperature of the fried eggs.5. The method of claim ...

PLANT PROTEIN-BASED WHOLE-CUT FRIED CHICKEN NUGGET AND PREPARATION METHOD THEREOF

A plant protein-based whole-cut fried chicken nugget is prepared from raw materials including peanut protein, wheat protein, seasonings, water-retaining agent, and coating flour in proportions measured in parts by weight. The preparation method of the plant protein-based whole-cut fried chicken nugget includes mixing the raw materials uniformly according to the proportions, subjecting to high-moisture extrusion treatment, boiling the resulted extrudate with water for an appropriate period, then coating with flour, placing in a frying pan at an appropriate temperature, and frying for an appropriate period. The plant protein-based whole-cut fried chicken nugget has a golden surface, a strong aroma, a crispy outside and tender inside, good elasticity and chewiness, no beany taste, high protein content, and rich nutrition. 1. A plant protein-based whole-cut fried chicken nugget , wherein the plant protein-based whole-cut fried chicken nugget is prepared from raw materials including the following ingredients in parts by weight: 20 to 50 parts of peanut protein , 30 to 60 parts of wheat protein , 0.1 to 0.5 parts of seasonings , 0.1 to 0.5 parts of water-retaining agent , and 0.5 to 1.5 parts of coating flour.2. The plant protein-based whole-cut fried chicken nugget according to claim 1 , wherein the plant protein-based whole-cut fried chicken nugget is prepared from raw materials including the following ingredients in parts by weight: 35 to 48 parts of peanut protein claim 1 , 40 to 60 parts of wheat protein claim 1 , 0.3 to 0.4 parts of seasonings claim 1 , 0.2 to 0.4 parts of water-retaining agent claim 1 , and 0.9 to 1.3 parts of coating flour.3. The plant protein-based whole-cut fried chicken nugget according to claim 1 , wherein the peanut protein has a content of protein of not less than 55% claim 1 , and a content of fat of not more than 7.5%; and/orthe wheat protein has a content of protein of not less than 70%, and a content of fat of not more than 1.5%.4. The ...

Cooking, soldering, and/or heating systems, and associated methods

Embodiments include systems and methods for heating materials, including heating materials for cooking and soldering. A representative system and method for cooking food includes passing electric current through the food, sensing a characteristic of the food, and modulating the electric current in response to the characteristic of the food to achieve a selected internal temperature of the food. The system and method can include searing the food with hot oil or photons directed at the surface of the food. A representative system and method for heating a material includes modulating a plurality of semiconductor light sources to emit photons toward the material, measuring a temperature of the material, and modulating the plurality of semiconductor light sources in response to the temperature of the material. The material can include solder and the method can include heating solder in a reflow soldering process.

BATTER FOR FRIED FOOD

Provided are a fried food having a favorable appearance and an improved coating texture, and a batter for producing the same. The batter for fried foods contains a flaky starch lump. The starch lump contains a pregelatinized starch, and the flaky starch lump has a thickness of 100 μm to 1000 μm. 1. A batter , comprising a flaky starch lump , whereinthe flaky starch lump comprises a pregelatinized starch,the flaky starch lump has a thickness of 100 μm to 1000 μm, andthe flaky starch lump has a liquid component of less than 20%.2. The batter according to claim 1 , wherein the flaky starch lump has a degree of pregelatinization of 50% or more.3. The batter according to claim 1 , comprising 5 to 100% by mass of the flaky starch lump.4. The batter according to claim 1 , wherein the flaky starch lump contains a fraction that does not pass through a sieve having an opening of 400 μm and passes through a sieve having an opening of 2000 μm in an amount of 50% by mass or more in the total mass of the flaky starch lump.5. The batter according to claim 1 , wherein the starch is an above-ground starch.6. The batter according to claim 1 , which is in a powder form.7. (canceled)8. A method for producing a fried food claim 1 , the method comprising:attaching a batter comprising a flaky starch lump to a food ingredient, anddeep-firing the food ingredient to which the batter is attached,wherein the flaky starch lump comprises a pregelatinized starch,the flaky starch lump has a thickness of 100 μm to 1000 μm, andthe flaky starch lump has a liquid component of less than 20%.9. The method according to claim 8 , wherein the flaky starch lump has a degree of pregelatinization of 50% or more.10. The method according to claim 8 , wherein the batter comprising 5 to 100% by mass of the flaky starch lump.11. The method according to claim 8 , wherein the flaky starch lump contains a fraction that does not pass through a sieve having an opening of 400 μm and passes through a sieve having an ...

APPLIANCE AND METHOD FOR COOKING POTATO CHIPS

A cooking appliance and method for cooking potato chips are provided. The appliance has a humidity control system, an air flow generation system and a heating system. The cooking process has a relatively low temperature and high humidity cooking cycle, a low humidity dehydration process and a relatively high temperature low humidity browning process. These three cycles enable good crisp crust formation for fresh non-frozen chips which are cooked using an air/steam based cooking process rather than a deep fat frying process. 1. A cooking appliance for cooking potato chips , comprising:a chamber for receiving raw potato chips;a humidity control system;an air flow generation system;a heating system; anda controller for controlling the humidity control system, the air flow generation system, and the heating system, a cooking cycle at a first temperature in a first temperature range which is above 100 degrees Celsius and in a cooking environment at a first controlled humidity such that the potatoes are cooked through to their centers;', 'a dehydration process at a second temperature in a second temperature range, wherein the dehydration process is carried out in air at a second humidity below the first controlled humidity with an air flow; and', 'a browning process at a third temperature in a third temperature range, wherein the third temperature is higher than the first and second temperatures, wherein the browning process is carried out in air at a third humidity also below the first controlled humidity and with an air flow., 'wherein the controller is adapted to implement a cooking process which comprises2. An appliance as claimed in claim 1 , wherein the controller is adapted to implement the cooking cycle as steam cooking in the first temperature range of 100 to 130 degrees Celsius.3. An appliance as claimed in claim 2 , wherein the first temperature range is 110 to 130 degrees Celsius.4. An appliance as claimed in claim 1 , wherein the controller is adapted to ...

POPCORN POT DESIGNED TO GRAVITATE OIL AND KERNELS TO THE CENTER OF HEAT SOURCE

A popcorn pot having a curvilinear body providing a paraboloid-shaped cavity for gravitationally concentrating a quantity of un-popped kernels and a depth of oil over a bottom center of the popcorn pot. The curvilinear body provides volumetric containment inside the paraboloid cavity. Integral footing along a lower portion of the popcorn pot stabilizes the curvilinear body over a flat-top heat source so that the bottom center is disposed centrally thereover. The popcorn pot may include a domed lid for covering the opening communicating to the paraboloid-shaped cavity, wherein the lid is adapted to effectuate convection heating within the cavity, thereby providing natural efficiency and universal accessibility with more predictable results than a flat-bottomed pot, while using less oil for healthier results. 1. A popcorn pot , comprising:a body defining a paraboloid shaped cavity communicating to a cavity opening defined by an upper rim of the body;a domed lid dimensioned to align the upper rim so as to close over the cavity opening; anda stabilizing footing extending away from, but integral to, a lower portion of the body, wherein the diameter of the footing is no less than 50 to 70 percent of the diameter of the cavity opening, the footing providing a planar surface for engaging level surfaces, so that a bottom center portion of the body is disposed over a heat source.2. The popcorn pot of claim 1 , further comprising:a lower rim provided along an inner portion of the upper rim for fitting cookware accessories; andcondensation gutter circumscribing the lower rim, wherein the lower rim is slanted away from the cavity opening and toward the condensation gutter.3. The popcorn pot of claim 1 , further comprising:a drip edge provided along a periphery of the domed lid.4. The popcorn pot of claim 1 , further comprising:a drip edge provided along a periphery of the domed lid;wherein the condensation gutter is vertically aligned with the drip edge when the domed lid is ...

AIR FRYER

Disclosed is an air fryer, including: an air fryer body; a carrier and/or a stirring paddle; a driving mechanism, which is detachably mounted outside the air fryer body, can be detachably connected with the carrier and/or the stirring paddle and can drive the carrier and/or the stirring paddle to rotate. 1. An air fryer , comprising:an air fryer body with an inner cavity for heating food;a carrier for carrying food to be cooked so as to drive the food to rotate relative to the air fryer body and/or a stirring paddle for stirring the food in the cavity, which are/is rotatably mounted inside the cavity;a driving mechanism detachably mounted outside the air fryer body and detachably connected with the carrier and/or the stirring paddle so as to drive the carrier and/or the stirring paddle to rotate.2. The air fryer of claim 1 , further comprising a rotating shaft movably arranged in the cavity claim 1 , and the carrier and/or the stirring paddle are/is arranged on the rotating shaft to rotate synchronously with the rotating shaft.3. The air fryer of claim 2 , wherein the driving mechanism is a handle detachably mounted outside the air fryer body claim 2 , and the handle is capable of being detachably connected with the rotating shaft to drive the rotating shaft which in turn brings the carrier and/or the stirring paddle to rotate synchronously.4. The air fryer of claim 3 , wherein a driving joint for connecting the handle and the rotating shaft is arranged between the handle and the rotating shaft.5. The air fryer of claim 4 , wherein the driving joint is movably mounted at a side wall of the air fryer body claim 4 , the driving joint is connected with the rotating shaft at one end and provided with a clamping groove at the other end away from the rotating shaft claim 4 , and the handle is provided with an insertion portion which is capable of inserting into and connecting with the clamping groove.6. The air fryer of claim 4 , wherein the driving joint is fixedly ...

Methods and systems of food preparation

A food sheet is disclosed for use in connection with the preparation of a food product. One example food sheet is disclosed to include a base material that is dissolvable at a predetermined environmental condition and a grease agent contained within the base material. The grease agent is released from the base material when the base material dissolves and then provides a baking or cooking lubrication for the food product.

Compositions and methods of producing de-flavored peppercorn

Disclosed herein are compositions and methods for de-flavoring a peppercorn, whole or ground, that minimize piperine, a naturally occurring alkaloid imparting pungency, that minimize volatile oils imparting aroma, and that retain most of the naturally occurring metabolic micronutrients. A method is also disclosed that includes contacting a peppercorn with one or more oils thereby producing a de-flavored peppercorn.

SLOW COOKER CAPABLE OF FRYING FOOD

The present invention discloses a slow cooker capable of frying food. The slow cooker includes a main body assembly, a ceramic inner container, a glass lid assembly and an airfryer head assembly, where the ceramic inner container is located inside the main body assembly, the glass lid assembly and the main body assembly are fitted to each other, the airfryer head assembly is fitted with the main body assembly, the glass lid assembly is used when the food is slowly stewed, and the airfryer head assembly used when the food is fried. By using the slow cooker of the present invention, it not only can realize slow stewing of food, but also can incorporate the function of food frying, thus realizing multi-purpose use of one machine. 1. A slow cooker capable of frying food , comprising a main body assembly , a ceramic inner container , a glass lid assembly and an airfryer head assembly , wherein the ceramic inner container is located inside the main body assembly , the glass lid assembly and the main body assembly are fitted to each other , the airfryer head assembly is fitted with the main body assembly , the glass lid assembly is used when the food is slowly stewed , and the airfryer head assembly used when the food is fried.2. The slow cooker capable of frying food according to claim 1 , wherein the airfryer head assembly comprises a first socket claim 1 , a sensor claim 1 , a timing switch claim 1 , a temperature controller claim 1 , an electric motor claim 1 , a heating tube claim 1 , an upper fan blade and a lower fan blade therein claim 1 , wherein an input end of the sensor is connected to a power source through the first socket claim 1 , an output end of the sensor is connected to an input end of the timing switch claim 1 , and an output end of the timing switch is connected to the temperature controller and the electric motor respectively claim 1 , the temperature controller is connected to the heating tube claim 1 , the heating tube is connected to the power ...

Method for Brining Nuts

The disclosed method describes a process for creating brined peanuts that have improved crunch and flavor characteristics compared with conventional peanuts. The nuts are soaked in a brine solution comprising at least 10% salt by weight and water for 6-16 hours. In some embodiments, the brine solution includes other heat tolerant flavors, such as cayenne pepper, hot sauce and capsicum extract. The nuts are drained for at least one hour to a moisture level of 21-24% water by weight. The nuts are then oil roasted at 305° F. for 11 minutes via a technique that fully enrobes the nuts in hot oil, such as a full submersion fry. 1. A method for preparing crunchy nuts comprising:preparing a brine solution;soaking nuts in the brine solution;draining the brine solution from the nuts; andoil roasting the nuts.2. The method of claim 1 , wherein the nuts are peanuts.3. The method of claim 2 , wherein the nuts are Virginia peanuts.4. The method of claim 1 , wherein the brine solution comprises 9.5-10% salt by weight and water.5. The method of claim 4 , wherein the brine solution comprises 90% water by weight.6. The method of claim 5 , wherein said soaking has a duration of 5-6 hours.7. The method of claim 5 , wherein the brine solution comprises 9.5% salt by weight and additionally comprises one or more of cayenne pepper claim 5 , hot sauce claim 5 , and a capsicum extract.8. The method of claim 7 , wherein said soaking has a duration of 6-7 hours.9. The method of claim 1 , wherein said soaking has a duration of 5-16 hours.10. The method of claim 1 , wherein said soaking is continued until the nuts have 24-35% moisture content.11. The method of claim 10 , wherein said soaking is continued until the nuts have 24-26% moisture content.12. The method of claim 1 , wherein said draining continues for at least 1 hour.13. The method of claim 12 , wherein said draining continues for 1-2 hours.14. The method of claim 1 , wherein said draining continues until the nuts have 21-24% moisture ...

Cruciferous vegetable seasoning and method for manufacturing same, food or beverage containing cruciferous vegetable, and method for enhancing rich taste of food or beverage containing cruciferous vegetable

A method for producing a cruciferous vegetable seasoning, the method including: at least an odor-reducing heat treatment and an odor-imparting heat treatment, wherein: the odor-reducing heat treatment includes heating a cruciferous vegetable so as to reduce an odor thereof; the odor-imparting heat treatment includes subjecting a liquid of the cruciferous vegetable to odor-imparting heating, thereby imparting a heated odor thereto; and the odor-imparting heat treatment is performed after the odor-reducing heat treatment.

SYSTEM AND METHOD FOR COOKING PIECES OF PROTEIN

A system for cooking pieces of protein may include a flour applicator that receives the pieces of protein in an uncooked state and applies a coating of flour to outer surfaces thereof; a batter applicator that receives the pieces of uncooked protein coated with the flour from the flour applicator and applies a batter made from high-gluten flour to the coated outer surfaces thereof; a packaging machine that receives the pieces of uncooked protein coated with the batter made from the high-gluten flour from the batter applicator and seals the pieces of protein in plastic pouches; and a heating unit that receives the sealed plastic pouches containing the uncooked protein coated with the batter from the packaging machine and cooks the battered protein pieces in the plastic pouches. 116.-. (canceled)17. A method for cooking pieces of protein , the method comprising:applying a coating of flour to outer surfaces of the protein pieces in an uncooked state;applying a batter made from high-gluten flour to the coated outer surfaces of the uncooked protein pieces;sealing in plastic pouches the uncooked protein pieces coated with the batter made from the high-gluten flour; andcooking in the sealed plastic pouches the protein pieces coated with the batter.18. The method of claim 17 , wherein applying the coating of flour includes applying a coating of flour mixed with spices.19. The method of claim 17 , further comprising applying a layer of liquid to the outer surfaces of the uncooked protein pieces after applying the coating of flour and prior to applying the batter.20. The method of claim 19 , further comprising applying a second coating of flour to the outer surfaces of the uncooked protein pieces after applying the layer of liquid and prior to applying the batter.21. The method of claim 19 , wherein applying a layer of liquid includes applying a layer of liquid selected from egg wash claim 19 , egg wash substitute claim 19 , milk claim 19 , oil claim 19 , liquid flavor claim ...

COOKING-AID FOR COATING AND FRYING A FOOD PRODUCT AND METHOD FOR MAKING SAID COOKING-AID

The present invention relates to a shelf-stable cooking-aid for coating and frying a food product in one step for example in a heating pan, the cooking aid comprising 25-40 wt % oil, 35-65 wt % water, 10-25 wt % flour and/or starch, and emulsifier, and wherein the oil and water are in the form of an emulsion. Further aspects of the invention are the method for making said cooking-aid as well as a method for coating and flying a food product in a pan or heated surface. 1. A shelf-stable cooking aid for coating and frying a food product , the cooking aid comprising: 25-40 wt % oil 35-65 wt % water; 10-25 wt % flour and/or starch; an emulsifier; and the oil and water are in the form of an emulsion.2. The cooking aid according to claim 1 , wherein the cooking aid is in the form of a paste.3. The cooking aid according to claim 1 , wherein the flour and/or starch are in gelatinized form.4. The cooking aid according to claim 1 , wherein the oil is a vegetable oil.5. The cooking aid according to claim 1 , wherein the flour is selected from the group consisting of rice flour claim 1 , wheat flour claim 1 , corn flour claim 1 , and combinations thereof.6. The cooking aid according to claim 1 , wherein the starch is selected from the group consisting of tapioca starch claim 1 , potato starch claim 1 , corn starch claim 1 , waxy maize starch claim 1 , rice starch claim 1 , and combinations thereof.7. The cooking aid according to claim 1 , wherein the cooking aid has a pH of from 5.4 to 3.5.8. The cooking aid according to claim 1 , wherein the emulsifier is selected from the group consisting of lecithin claim 1 , polyglycerol-polyricinoleate (PGPR) claim 1 , monoglyceride and mono-diglyceride claim 1 , and combinations thereof.9. Method for making a shelf-stable cooking aid comprising the steps of:a) dissolving an emulsifier in oil and mixing with water to form an emulsion;b) mixing flour and/or starch with water;c) admixing oil and emulsifier to the mixture of step b) to form a ...

SYSTEM AND METHOD FOR SOUS VIDE COOKING

Food preparation includes utilizing food immersion into low temperature cooking fluids, high temperature cooking fluids, or a combination of applications thereof. Foods are generally closely wrapped in vented, pliable, formidable outer skins. An example construction of such an outer skin is provided, as are examples of food preparation processes. 1. A device to assist in sous vide cooking , comprising:a food wrapper, fabricated from malleable, thermally transmissive, sheet material, formed under pressure to conformal face-to-face contact with exterior surfaces of a food being cooked, the food wrapper having a self-supporting structure containing the food being cooked,a fluid filled cooking chamber configured to contain the food wrapper and the food being cooked in the food wrapper, the fluid filled cooking chamber including a heat source configured to provide heat to fluid within the fluid filled cooking chamber at a directed sous vide cooking temperature for a corresponding sous vide cooking time,whereby pliable, plastic, vacuum sealed, bags, used in other methods of sous vide cooking, and which require bulky and expensive vacuum equipment, are replaced by the above-described food wrappers, which do not require such vacuum equipment.2. The device of claim 1 , further including the heat source being configured to heat fluid within the fluid filled cooking chamber to temperature above a boiling temperature of water.3. The device of claim 2 , further including a user input configured to receive a user specified degree of thermal coloring to be applied to outer food surfaces of the food being cooked in the food wrapper.4. The device of claim 1 , wherein the device includes a user input configured to receive a specific time of day at which the food is to be fully cooked.5. The device of claim 1 , wherein the food wrapper is coated on an interior surface with a direct-food-contact-safe coating.6. The device of claim 1 , wherein the food wrapper is coated on an interior ...

Apparatus for manufacturing grilled seaweed and method for manufacturing grilled seaweed

Disclosed is an apparatus and method for manufacturing a grilled seaweed. The apparatus includes a grilling unit having a first housing with a first inlet opening and a first outlet opening which communicate with each other; a first conveyor for transferring a sheet of seaweed from the first inlet opening to the first outlet opening; a first heating source installed over the first conveyor to discharge a flame onto a top surface of the seaweed being transferred by the first conveyor; and a second heating source installed on both sides of a lower portion of the first conveyor to apply a flame onto a bottom surface of the seaweed being transferred by the first conveyor.

Crispy-Crunchy Fruit and Vegetable Products

The present specification provides fruit and vegetable products. Also described are methods for producing the fruit and vegetable products.

METHOD FOR PRODUCTION OF AERATED WATER-IN-OIL EMULSIONS AND AERATED EMULSIONS

The present invention relates to a method for the production of aerated water-in-oil emulsions containing sucrose fatty acid esters. The invention further relates to aerated water-in-oil emulsions containing sucrose fatty acid esters, and to use of the composition for shallow flying and baking of food products. The method comprises a step wherein an oil is mixed with sucrose fatty acid ester, followed by aeration of this mixture. The obtained foamed oil is mixed with a water-in-oil emulsion. 1. A method for preparation of a composition in the form of an aerated water-in-oil emulsion , having an overrun ranging from 1% to 200% , comprising the steps: a) preparing a water-in-oil emulsion; b) providing a liquid mixture of a sucrose fatty acid ester having a HLB value ranging from 1 to 7 and an oil and aerating this mixture ; and c) mixing the aerated mixture from step b) with the emulsion from step a).2. A method according to claim 1 , wherein in step a) the emulsion is in the form of a spread.3. A method according to claim 1 , wherein in step b) the sucrose fatty acid ester has a HLB value ranging from 1 to 6 claim 1 , preferably from 1 to 5 claim 1 , preferably from 2 to 4.4. A method according to claim 1 , wherein in step b) the concentration of sucrose fatty acid ester ranges from 1% to 25% by weight of the mixture of step b) claim 1 , preferably from 1% to 20% by weight claim 1 , preferably from 2% to 15% by weight of the mixture of step b) claim 1 , preferably from 4% to 12% by weight of the mixture of step b).5. A method according to claim 1 , wherein the sucrose fatty acid ester comprises one or more compounds chosen from the group consisting of sucrose tristearate claim 1 , sucrose tetrastearate claim 1 , sucrose pentastearate claim 1 , sucrose tripalmitate claim 1 , sucrose tetrapalmitate claim 1 , and sucrose pentapalmitate.6. A method according to claim 1 , wherein the sucrose fatty acid ester has an ester composition wherein the amount of mono-ester is ...

Oil immersion cooker

Food preparation includes utilizing food immersion into low temperature cooking fluids, high temperature cooking fluids, or a combination of applications thereof. Foods are generally closely wrapped in vented, pliable, formidable outer skins. An example construction of such an outer skin is provided, as are examples of food preparation processes.

TURMERIC HEALTH ADDITIVES AND METHODS FOR MAKING SAME

Described herein is a method of making an edible turmeric additive comprising the step of cooking a mixture of turmeric and pepper in a neutral oil. 1. A method of making an edible turmeric additive comprising the step of:cooking a mixture of turmeric and pepper in a neutral oil.2. The method of wherein the turmeric is a turmeric powder.3. The method of wherein the turmeric is turmeric root or an edible part of the curcumin longa plant.4. The method of wherein the turmeric:pepper (wt:wt) ratio in the mixture is between 1:5 and 5:1.5. The method of wherein the turmeric:pepper ratio is about 2:1.6. The method of wherein the mixture further comprises honey.7. The method of wherein the honey:turmeric (wt:wt) ratio in the mixture is between 1:1 and 5:1.8. The method of wherein the honey:turmeric ratio is about 3:1.9. The method of wherein the neutral oil is selected from the group consisting of canola oil claim 1 , coconut oil claim 1 , grapeseed oil claim 1 , sunflower oil claim 1 , vegetable oil and peanut oil.10. The method of wherein the cooking step is performed at a temperature of between 90 and 230° C.11. The method of wherein the cooking step is performed over a stove at medium low to medium high heat.12. The method of wherein the cooking step is performed for between 10 and 45 seconds.13. The method of where the cooking step is performed for about 12-15 seconds.14. The method of wherein the mixture:oil ratio is between 1:1 and 3:1 (wt:wt).15. The method of wherein the mixture:oil ratio is about 2:1.16. An edible turmeric additive made by the method of .17. A method of improving the nutritional health properties of a food or beverage claim 1 , the method comprising the step of adding the edible turmeric additive of to the food or beverage.18. The method of wherein the food or beverage is a dairy or juice product.19. The method of wherein the food or beverage is a yogurt or smoothie.20. The method of wherein the additive:(food or beverage) ratio (wt:wt) is between ...

COOKING-AID FOR COATING AND FRYING A FOOD PRODUCT AND METHOD FOR MAKING SAID COOKING-AID

The present invention relates to a shelf-stable cooking-aid for coating and flying a food product in one step for example in a heating pan, the cooking aid comprising 3-28 wt % oil, 20-60 wt % water, 2.3-5.5 wt % modified starch, 3-15 wt % salt, 0.5-30 wt % sugar and 0.5-30 wt % flavorings and wherein the cooking aid has a viscosity in the range of 8 to 60 Pa·s at a shear rate of 1 sat 25° C., and the oil and water are in form of an emulsion. Further aspects of the invention are the method for making said cooking-aid as well as a method for coating and flying a food product in a heated pan or heated surface. 1. A shelf-stable cooking aid for coating and frying a food product , the cooking aid comprising:oil in an amount of 2-28% (by weight of the total composition);water in an amount of 20-60% (by weight of the total composition);modified starch in an amount of 2.3-5.5% (by weight of the total composition);salt in an amount of 3-15% (by weight of the total composition);sugar in an amount of 0.5-30% (by weight of the total composition);flavourings in an amount of 0.5-30% (by weight of the total composition; and{'sup': '−1', 'and wherein the cooking aid has a viscosity in the range of 8 to 60 Pa·s at a shear rate of 1 sat 25° C., and the oil and water are in form of an emulsion.'}2. The cooking aid according to claim 1 , wherein the modified starch is modified by a process selected from the group consisting of chemically and physically modified.3. The cooking aid according to claim 1 , wherein the modified starch is a physically modified starch.4. The cooking aid according to claim 1 , wherein the modified starch is in gelatinized form.5. The cooking aid according to claim 1 , wherein the cooking aid has a viscosity in the range of 8 to 50 Pa·s at a shear rate of 1 sat 25° C.6. The cooking aid according to claim 1 , wherein the cooking aid comprises oil in an amount of 3-18% claim 1 , water in an amount of 40-58% claim 1 , starch in an amount of 3-5% claim 1 , salt in ...

Spice tempering appliance

A spice tempering device. In one version, the spice tempering device includes a truncated conical container, a support member, a fitted strainer basket, and a lid. The container has an open top and a closed base, the closed base having a diameter smaller than a diameter of the open top. The fitted strainer basket is insertable through the open top of the container and holds the spices to be tempered. Oil is added to the container and the closed base is heated to temper the spices. In one version, the lid includes a spice divider with multiple slotted compartments on top of a spice tray. A slot in the spice tray can be positioned under a desired slotted compartment to add the desired spices.

一种火锅底料及其制备方法

本发明提供了一种火锅底料及其制备方法，本发明所需要的原料包括：牛油 800‑1200份，植物油150‑250份，辣椒600‑1000份，豆瓣酱70‑120份，食用盐7‑12份，花椒150‑230份，老姜20‑40份，大蒜30‑50份，豆豉15‑25份，鸡精15‑25份，冰糖2‑5份，料酒15‑25份，豌豆20‑40份，黄姜15‑25份，白蔻20‑40份，大葱白70‑120份；本发明自动化程度高，利用炒制装置、冷却装置、封盖机、第一电磁阀、第二电磁阀之间的相互配合实现炒制过程的自动化生产包装，搅拌炒制效率高，在保障火锅底料质量的同时大幅度减轻了炒制工人的劳动强度。

Enclosures for food processing

Food recipients or enclosures are described, such as pouches or bags useful for the preparation of food products at elevated temperatures, such as frying or cooking as well as methods of cooking using the recipients or enclosures. Food containers are described for use in radiant or other heating devices such as all types of toasters or grills or conventional ovens or combination ovens or microwave ovens as well as methods of using such food containers for radiant heat food processing.

A kind of preparation method of fast food low fat pork braised in brown sauce

本发明属于肉制品加工领域，涉及一种速食低脂红烧肉的制作方法，通过特有的烤制程序，减少原料肉的脂肪含量，并控制原料肉发生美拉德反应而产生香气，使得红烧肉产品块形完整，口味香醇松软。

A chicken cooking method

본 발명은 닭강정 조리방법에 관한 것으로서, 강정베터믹스의 배합 성분 및 닭강정 소스의 개발을 통해 닭강정의 식감 및 색감이 오랫동안 지속될 수 있도록 하여 소비자 만족도를 향상시키기 위한 것이다. 이를 실현하기 위한 본 발명은, 염지가 이루어진 닭고기 계육을 일정 크기로 절단하는 절단단계와;(ST 1) 쌀가루, 박력분, 옥수수전분, 타피오카전분, 옥수수가루, 빵가루, 중조, 정백당을 물과 함께 혼합하는 강정베터믹스 배합단계와;(ST 2) 계육과 튀김옷의 분리 방지를 위해 강정베터를 계육에 묻혀주는 프리더스팅 단계와;(ST 3) 상기 강정베터믹스 배합단계(ST 2)에서 배합되어진 강정베터믹스에 절단된 계육을 투입하여 베터믹스 튀김옷이 계육 표면에 묻혀지도록 하는 베터딥 단계와;(ST 4) 상기 베터딥을 통해 튀김옷이 입혀진 계육을 후라이어를 사용하여 160~190℃에서 튀기는 후라잉 단계와;(ST 5) 이온물엿, 맥아물엿, 이소말토올리고당, 쌀엿, 정백당, 진간장, 양파, 마늘, 생강, 고추장, 케찹, 사과농축액, 고추기름, 고춧가루, 계피분말을 혼합하는 닭강정소스 배합단계와;(ST 6) 상기 배합이 이루어진 닭강정소스에 계육을 투입하여 고르게 섞어주는 닭강정소스 믹싱단계;(ST 7)를 포함하는 것을 특징으로 한다. The present invention relates to a method for cooking chicken meat, and it is intended to improve the customer satisfaction by enabling the texture and color feeling of the chicken steak to be maintained for a long time through the development of the ingredients of the gangjeong betamics and the source of the chicken liver sauce. The present invention for achieving the above object is attained by a method for producing a chicken broth comprising the steps of: cutting a poultry broiler chicken stock to a predetermined size; (ST 1) mixing rice flour, ground rice, cornstarch, tapioca starch, corn meal, bread crumbs, (ST 2) a fermenting step of putting a gangjeong better into chicken meat to prevent separation of chicken meat and frying clothes; (ST 3) a fermenting step of putting gangjeong better in chicken meat mixed with the gangjeong betamix preparation step (ST 2) (ST 4) a step of dipping the batter coated with the batter into the fryer at a temperature of 160 to 190 ° C using a fryer, (ST 5) chicken stew mixed with ionic syrup, malt syrup, isomaltooligosaccharide, rice syrup, pearl white sugar, onion, garlic, ginger, kochujang, ketchup, apple concentrate, chili oil, red pepper powder and cinnamon powder Source and blending step; (ST 6) dalgangjeong sauce mixing step to mix evenly put into the chicken meat in dalgangjeong source is the ...

Novel jerky and processing method thereof

本发明公开了一种新型肉干及其加工方法，该方法通过将畜禽肉切条、调味后进行滚揉腌制、低温风干以及液(油)相超高压处理等工艺，将畜禽肉制作成具有特殊风味的肉干产品，与传统肉干通过预煮、冷却、切条、调味、卤煮、烘烤或油炸制的工艺相比，不仅大大简化了成品的加工工序，提高了加工效率，而且将两阶段冷风干燥与液(油)相超高压杀菌结合，可使肉香风味得到很好的保持，且避免了较长时间较高温度煮制和干燥导致的脂肪氧化，并使污染菌被完全杀灭，保障了产品的安全性和可贮藏性，改善了肉干的感官品质和保存性。

Chicken Power and Method of preparing fried chicken using thereof

본 발명은 치킨 파우더 및 이를 이용한 치킨의 제조방법에 관한 것으로, 더욱 상세하게는 쌀가루, 콩가루, 견과류 분말, 변성전분을 포함하는 치킨 파우더를 제조하고, 이를 이용하여 닭을 베터링 및 브레딩함으로써 치킨을 제조하는 것을 특징으로 한다. 발명에 의하면, 식감, 관능성은 물론 영양가가 높은 치킨을 제공할 수 있는 장점이 있다. 또한, 수입에 의존하고 있는 밀가루를 쌀가루와 콩가루로 대체함으로써, 쌀과 콩의 소비를 촉진할 수 있는 장점이 있다.

Manufacturing method of crunchable doughnut

PURPOSE: A production method for doughnuts is provided to reduce the content of flour, and to use various kinds of grains for improving nutrition and palatability. CONSTITUTION: Doughnut paste is filled with red bean paste, and the surface is coated with garnish before molding into a doughnut shape and aging. The aged doughnut is fried in a mixture of shortening and cooking oil in a ratio of 1:5-7. The doughnut paste is obtained by: mixing 1,000 parts by weight of strong flour, 900-1,100 parts by weight of grain powder, 100-120 parts by weight of rye powder, 200-220 parts by weight of sugar, 15-25 parts by weight of salt, 25-35 parts by weight of yeast, 150-170 parts by weight of milk butter, 10-12 parts by weight of expanding agent, 20-25 parts by weight of emulsifier, 90-120 parts by weight of eggs, 1,200-1,400 parts by weight of milk, 100-150 parts by weight of natural fermentation microorganisms, and 200-250 parts by weight of grain aged paste; and fermenting the mixture after kneading. The grain powder includes rye powder, malt powder, sunflower seed powder, flaxseed powder, and sorghum powder.

Processing method for making low oil content noodles and other food products produced thereby

通过在面团中掺入抗氧化剂并在温度为100℃以上的循环空气流中烹饪而生产具有低油含量的具有油炸感官特性的食品的方法，如具有良好的香味、味道、口感、颜色和其他特性的方便面。

Tasty chicken processing technology

本发明公开了爽口鸡加工工艺，包括以下步骤：A：选用健康无病的鸡屠宰、去毛、净膛后，放入水中浸泡，适度揉搓，去除血水，将清洗后的鸡切成鸡块或肉丁；B：准备配料，鲜生姜末、生大蒜末、香油、食用盐、辣椒粉或者干椒碎、酱油和味精。本发明鸡肉含有维生素C、E等，蛋白质的含量比例较高，而且消化率高，很容易被人体吸收利用鸡肉，有增强体力、强壮身体的作用，另外含有对人体生发育有重要作用的磷脂类，是人们膳食结构中脂肪和磷脂的重要来源之一，解决了现有的鸡肉做法比较单一，同时口感风味不尽人意，不能够满足更多喜欢鸡肉的消费者，如何提升鸡肉的口感风味和质量越来越引起消费者关注的问题。

A kind of Poria cocos rabbit meat sauce preparation process of shelf-stable

本发明公开了一种耐储存的茯苓兔肉酱制备工艺，涉及兔肉加工技术领域，其提供了一种采用天然食材、无需添加防腐剂的耐储存的茯苓兔肉酱制备工艺。将兔肉中加入清水、果蔬酵素粉、茯苓粉、秋葵汁液混合搅拌均匀并腌制2～3小时备用；将腌制好的兔肉裹上茯苓粉放入油锅炸3～4min后捞出备用；将香油加热后加入初炸后的兔肉继续翻炒至肉丁并加入辅料搅拌混合均匀，小火炒制25～30min形成肉酱；采用的腌料原材料均为天然食材，未添加对人体有害的防腐剂和添加剂等，制作完成后的肉酱相较于自制的肉酱来说保质期能够大大延长，基本上能够达到防腐剂的保存标准。

Yakgwa comprising red ginseng and Preparation method thereof

The present invention relates to a traditional yakgwa comprising red ginseng, and a preparation method thereof, and more specifically, to a red ginseng yakgwa in which a basic dough plate prepared by mixing flour, corn powder, dry milk, yeast, salt, soju, eggs, rice kernel oil, and dough, and kneading the mixture, and a red ginseng dough plate prepared by mixing flour, dry milk, sodium bicarbonate, salt, soju, eggs, rice kernel oil, red ginseng, and dough, and kneading the mixture are crossed and arranged. The yakgwa of the present invention prepares dough layers containing a red ginseng component separately, and arranges the same to lie one upon another, maintains unique color sense of the yakgaw, forms dough in layers, and solves a problem that texture declines in spite of increase of red ginseng content.

The way to make yaksun food, the food good for health

본 발명의 약선음식의 제조방법은 허약체질 개선, 비위개선에 좋은 효과가 있으나, 육질이 뭉컹거려 씹는 맛이 불쾌감을 주며 개구리 특유의 불쾌한 냄새(양서류에서 나는 냄새로 일반적으로‘묵은내’또는 ‘비린내’라고 불리는 냄새)가 났으나, 향신료와 한약재를 이용하여 불쾌한 냄새를 제거하였으며, 육질이 쫀득한 씹는 맛을 내게 하였다. 또한, 개구리를 통째로 사용할 경우 맛의 문제를 떠나 혐오감 때문에 음식으로 꺼려지는 문제점을 해결한 약선음식에 관한 발명이다. 개구리, 지초, 마가목, 약선음식, 옥수수수염

A kind of canned frying millet porridge making method of no food additives

本发明公开了一种无食品添加剂的罐装炒小米粥制作方法，包括以下步骤：1）、将小米中火炒制至出现焦香味，转小火继续炒至刚开花后断火；2）、将蒸汽夹层锅注水，放入炒小米及适量辅料，开启火力至沸腾后转小火加热25～35分钟至固形物含量在55%以上，灌装、封盖；杀菌，装箱。本发明所达到的有益效果是：本发明将主料小米炒制后，单一熬制或配以糯小米、燕麦、薏米、红小豆、芸豆等杂粮或配以山药、黄精等葯食两用材料熬制成粥，将北方地区的家庭炒小米粥制作改进为保质期较长的罐装粥类即食食品，对脾胃虚寒的人们有较好的食疗保健作，并且不添加食品添加剂，生产工艺上为熟制工艺，有别于目前市场上的八宝粥类产品。

Making process of braised big yellow river carp in brown sauce

一种红烧黄河大鲤鱼的制作工艺，由下列重量的原料制备，包括主料:黄河大鲤鱼750g‑1000g，去腥料包：酱油5g‑15g，盐3g‑6g，胡椒粉2g‑3g,料酒30g‑50g混合，调配料：生姜10g‑15g，葱5g‑10g，蒜瓣10g‑17g，食用油10ml‑20ml，八角2g‑10g，香叶4g‑7g,桂皮2g‑5g，老抽5g‑15g，盐5g‑7g，白糖2g‑5g，水淀粉30g‑50g，香葱3g‑8g，香菜3g‑8g，辣椒10‑15g。其制作步骤包括：主料处理、调配料处理、原料腌制、炒糖色、主料先炸后煮和出锅。本发明的有益效果为：减少制备的步骤，口感更美味。

A kind of preparation method of vacuum low-temperature frying edible mushroom

本发明公开了一种真空低温油炸食用菌的制备方法，属于休闲食品加工技术领域。其是将食用菌先于食盐水中经超声波‑光波联合处理，然后经超声波‑真空‑超声波的多阶段浸渍，再经速冻、真空低温油炸、脱油的步骤制成含油率仅为5‑7%的食用菌脆片。本发明不经传统的热水漂烫杀青，可最大程度的保持物料的营养成分；而采用多阶段浸渍工艺，在提高浸渍效率的同时可显著降低产品含油率，且本发明方法制备成本低、产品膨化率高、感官品质好。

Method for frozen or cooled fried eggs preparation

FIELD: food industry. SUBSTANCE: invention relates to food industry, in particular, to a method for preparation of frozen or cooled fried eggs. Method comprises: breaking whole fresh eggs (1) into mould (3) impregnated with edible fat; placing mould (3) with broken whole fresh eggs (2) into oven (4), comprising means of ventilation; heating the oven until inside of the yolk of the broken whole fresh eggs reaches temperature pf 65–73 °C; removing mould with eggs from furnace, wherein said eggs are fried; roasted eggs cooling to reduce their residual heat so that temperature of yolk inner part does not exceed 73 °C; freezing roasted eggs freezing or cooling. EFFECT: higher quality of finished product. 12 cl, 4 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 716 437 C2 (51) МПК A23L 15/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 15/00 (2020.02) (21)(22) Заявка: 2018127723, 30.12.2015 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): Инновэйшн Фудс 360 С.Л. (ES) Дата регистрации: 11.03.2020 Приоритет(ы): (22) Дата подачи заявки: 30.12.2015 (43) Дата публикации заявки: 27.01.2020 Бюл. № 3 (45) Опубликовано: 11.03.2020 Бюл. № 8 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 27.07.2018 (86) Заявка PCT: 2 7 1 6 4 3 7 (56) Список документов, цитированных в отчете о поиске: US 2015272193 A1, 01.10.2015. GB 2109670 А, 08.06.1983. US 2010203201 A1, 12.08.2010. SU 1286144 A1, 30.01.1987. R U 30.12.2015 (72) Автор(ы): ИСУЭЛЬ САНС Франсиско Хавьер (ES) 2 7 1 6 4 3 7 R U (87) Публикация заявки PCT: C 2 C 2 ES 2015/070967 (30.12.2015) WO 2017/114983 (06.07.2017) Адрес для переписки: 129090, Москва, пр-кт Мира, 6, ООО "Патентно-правовая фирма "ЮС" (54) СПОСОБ ПРИГОТОВЛЕНИЯ ЗАМОРОЖЕННЫХ ИЛИ ОХЛАЖДЕННЫХ ЖАРЕНЫХ ЯИЦ (57) Реферат: Изобретение относится к пищевой 73°С; удаление формы с яйцами из печи, причем промышленности, а именно к способу упомянутые яйца являются жареными; ...

Low pressure deoiling of fried food product

낮은 기름 함량의 튀긴 식품을 제조하기 위해 개선된 방법 및 시스템이 개시되어 있다. 방법은 대기압에서 식품을 튀기고, 진공 압력 하에서 원심분리기를 사용하여 튀긴 식품을 탈유하는 것을 개시한다. Improved methods and systems for producing low fat content fried foods are disclosed. The method begins by frying the food at atmospheric pressure and defecating the fried food using a centrifuge under vacuum pressure.

Plant meat paste and preparation method thereof

本发明涉及一种植物肉酱及其制备方法，该植物肉酱包括如下重量份的各组分：植物肉肉碎8～15份、辣椒4～10份、调味料0.1～3份、蒜头1.5～3.5份、蒜白0.5～1.5份、葱白0.2～0.8份、食用油7～16份；其中，所述植物肉肉碎包含火麻仁蛋白。本发明实施例的植物肉酱中，通过设置植物肉肉碎、辣椒、调味料、蒜头、蒜白、葱白和食用油的特定比例，使各组分相互配合，生产出来的植物肉酱具有媲美真肉酱的风味、鲜味、回味和浓厚味等特点。该组分配比下的植物肉酱无传统豆类酱制品的豆腥味等异味，并且该组分配比下的植物肉酱也无传统肉类酱制品具有高含量的胆固醇，具有该组分配比的植物肉酱营养丰富，具有接近真肉的肉质外观，并且其口感和滋气味也更接近真肉酱。

Use of a cocoa butter e.g. to replace the dairy butter and oils in culinary preparations

Use of a cocoa butter to replace the dairy butter and oils in culinary preparations. Independent claims are included for: (1) a process of cooking of a food comprising contacting the food with a heat source through the intermediary of a fat content such as cocoa butter; (2) cocoa butter aromatized by transfer of taste; (3) composition comprising the cocoa butter powder with spices; (4) dehydrated broth containing cocoa butter; (5) process for the preservation of a food comprising coating the food with cocoa butter before preservation; (6) process for the preparation of cream using a siphon comprising introducing the preparation having 1-10% cocoa butter; and (7) a hot drink comprising a cream in a cover, where the cream is able to be surmounted by ice.

Oil-based coating for baked food products

Method and apparatus for producing sauteed vegetables and roasted flavor

Cooking device and cooking method

A kind of mushroom bean dreg sauce and preparation method thereof

一种香菇豆渣酱及其制备方法，其中该豆渣酱配料时的组分及各组分的质量份为：食用植物油44~46份、发酵豆渣26~28份、香菇丁17~21份、食用盐1.8~2.2份、黄豆酱1.5~1.7份、熟芝麻仁1.3~1.5份、姜末1.0~1.2份、海藻糖0.8~1.0份、鸡精调味料0.6~1.0份、白砂糖0.4~0.6份、辣椒粉0.4~0.6份、五香粉0.1~0.3份、花椒粉0.1~0.3份，主要加工工艺步骤包括发酵豆渣和香菇丁的制备、炒制、灌装和杀菌。本发明所述香菇豆渣酱营养丰富，滋味鲜美，香菇风味浓郁，色泽诱人，保质期长。

A kind of preparation method of sauce hodgepodge

本发明公开一种酱杂菜的制备方法，涉及食品制备技术领域。所述酱杂菜的原料包括有黄瓜、青年萝卜、地瓜梗、蒜、苏子叶和青辣椒，采用炒制、冷却、包装及灭菌等多个制作步骤。所得到的酱杂菜原料多样，富含维生素C、粗纤维、抗氧化活性物质等营养物质，具有补充维生素、降脂稳压、预防糖尿病、增强免疫力、通便和排毒的作用；此外，在制备过程中添加的辅料丰富多样，且采用了铁锅炒制、真空冷却、巴氏灭菌等工艺，使酱杂菜更加爽脆，口感更佳，且无需添加防腐剂、易于保存，在常温下能够保存270天，且分带包装，易于携带，具有优良的市场前景。

Old chafing dish residue-free red oil and preparation method thereof

本发明涉及一种老火锅无渣红油及制备方法。主要成分为纯牛腰油、黄口老姜、小香葱、发酵黑豆豉、火锅豆瓣、香辣酱、冰糖、青花椒、红花椒、辣椒节、满天星辣椒、白酒、八角、香叶、排草、沙仁、草果、桂皮、灵草、丁香、白扣、香果、小茴香、白芷、千里香、老扣、三奈、香茅草、香草。本发明选用多种基础调味料，按照相应的制作步骤完成加工，其能激发出辣椒与花椒的纯正麻香香味，并能锁住香料与豆瓣的香味，味型复合麻辣鲜香，从而方便使用者制作美味的火锅，整体制作成本较低、便于推广。

The Fish with Chinese Sauerkraut packet and preparation method thereof

一种酸菜鱼包及其制备方法，本发明属于酸菜鱼包技术领域，其原料按重量份数计包括：鱼片150－300份以及酸菜包150－450份；酸菜包配方包括：酸菜、辣椒、花椒、泡椒、食用油、调味油、饮用水以及芝麻。一种上述的酸菜鱼包的制备方法，其将鱼片腌渍以及将酸菜包原料炒熟。将酸菜包煮熟使得消费者可自主加工制备酸菜鱼，避免消费者需要自主调配酸菜鱼调料以及自主炒制酸菜包的麻烦。

A method of controlling the operation of cooking apparatus

Disclosed is a method of at least partially cooking food items by exposing them to a heated liquid cooking medium supplied by cooking medium delivery means to a cooking zone of a cooker including a control unit which, during a cooking process: (a) controls the temperature of the cooking medium delivered to the cooking zone to a pre-determined setpoint specific for the food items by controlling heat output from a heat exchanger for heating cooking medium throughout the cooking process; (b) controls the rate of convective heat transfer to the food items by directly controlling a sensed condition of cooking medium delivered to the cooking zone, other than temperature which is controlled in step (a), related to the rate of convective heat transfer; and, optionally, (c) controls the rate of convective heat transfer to the food items by controlling a sensed condition of the cooking zone related to the rate of convective heat transfer. Cookers which implement the method are also described.

Air Fryer

An accelerated cooking air fryer is disclosed comprising a cavity, controller, thermal heating source, blower assembly, gas directing means and a vent assembly. Hot gas is circulated by the blower motor assembly into the air fryer cavity where the hot air is directed in a manner wherein a conflicting, colliding turbulent gas flow is directed at a food product providing for the accelerated cooking of the food product.

Cooking apparatus and control method thereof

公开了一种烹饪装置，包括：烹饪室，以在其中接收待烹饪的材料；微波加热单元，其将微波辐射到烹饪室；对流加热单元，其将热空气提供到烹饪室；烧烤加热单元，其提供辐射热到烹饪室；硬壳盘，其被配置为由微波加热；输入单元，用于接收用户的煎炸烹饪命令；以及控制单元。当用户的煎炸烹饪命令被输入时，控制单元执行激活对流加热单元和烧烤加热单元中的至少一个并且激活微波加热单元的微波加热阶段，以及执行激活烧烤加热单元和对流加热单元并且不激活微波加热单元的气炸阶段。因此，烹饪装置实现了在没有将待烹饪的材料浸到油中的情况下，使用微波、辐射热、以及对流热的煎炸烹饪过程。

Preparation method of clothing food

Method and device for cooking sardines and other fish

Food surface browning for mw applications

Foodstuff preparation

Fish paste including Bamboo shoot and its manufacturing method

The present invention relates to fish cake which provides a flavor of a bamboo shoot while providing a novel texture of crunchy and chewy, differentiated from conventional fish cake which is soft and friable; and a method for preparing the same. The astringency of a bamboo shoot or a solid texture is relieved, but an active ingredient contained in the bamboo shoot is included in the fish cake. Therefore, consumers may easily take a bamboo shoot having excellent functionality in their daily lives. The fish cake includes: fish meat; and 0.1-70 parts by weight of a bamboo shoot on the basis of 100 parts by weight of the fish meat.

METHOD AND DEVICE FOR BAKING, IN A CONTINUOUS PROCESS, A PARTICULATE PRODUCT WITH OIL OR FAT ON A HEATED NON-MOVING SURFACE.

Method for producing frozen fried egg

Other food for manufacturing the processing method of low oil content noodles and being generated by it

通过在面团中掺入抗氧化剂并在温度为100℃以上的循环空气流中烹饪而生产具有低油含量的具有油炸感官特性的食品的方法，如具有良好的香味、味道、口感、颜色和其他特性的方便面。

Manufacturing method of fried onion or sofrit

Corn dog and the manufacturing method thereof

개시된 콘도그의 제조방법 및 상기 제조방법에 따라 제조된 콘도그는, 막대기에 과일 조각들을 꽂은 튀김용 꼬지와, 치즈와 버터 및 우유로 형성된 과일피착액을 준비하는 단계, 과일피착액을 가열하여 혼합 형성한 후, 튀김용 꼬지를 과일피착액에 담궈 피착시키는 단계, 과일피착액이 피착된 튀김용 꼬지를 냉각 건조시키는 단계, 냉각 건조된 튀김용 꼬지에 밀가루 반죽이나 빵을 피착시키는 단계, 밀가루 반죽이나 빵이 피착된 튀김용 꼬지를 튀김기름에 튀기거나 오븐에 넣어 가열하는 단계를 포함한다. The method of manufacturing the disclosed corn dog and the corn dog prepared according to the manufacturing method, preparing a fruit sticking liquid formed of cheese, butter and milk with a frying skewer sticking pieces of fruit on a stick, heating the fruit sticking liquid to form a mixture Then, the frying skewers are immersed in the fruit coating liquid to be deposited, the drying of the frying skewers having the fruit coating liquid thereon is carried out, and the dough or bread is deposited on the cold dried frying skewers, the dough or And frying the breaded frying skewers into frying oil or by heating them in an oven. 이와 같은, 콘도그의 제조방법 및 상기 제조방법에 따라 제조된 콘도그는, 튀김용 꼬지에 꽂혀 있는 과일 조각들에 치즈와 버터 및 우유로 형성된 과일피착액을 피착시킨 후, 과일들을 감싸도록 밀가루 반죽이나 빵을 피착하고 튀기거나 구어냄으로써, 튀김용 꼬지에 꽂힌 과일의 맛과 모양을 그대로 유지되게 하여 시식자에게 식욕 및 구매의욕을 자극하는 형상 및 맛을 제공할 수 있다. Such a method of manufacturing a corn dog and the corn dog manufactured according to the manufacturing method, after depositing a fruit coating liquid formed of cheese, butter and milk on the pieces of fruit plugged into the frying pan, and then wrap the dough to wrap the fruits By depositing and frying or baking the bread, it is possible to maintain the taste and shape of the fruit sandwiched in the fried skewers to provide the taster with a shape and taste that stimulates appetite and willingness to purchase.

A kind of cooking methods of dish braised in soy sauce

一种红烧菜的烹饪方法，将肉类食材和调料一并放进压力容器中，先加热压力容器使肉类食材和调料析出水份，继续加热使肉类食材析出油，然后利用压力容器内的蒸气和油对肉类食材和调料进行焖烧和爆香，直至肉类食材和调料达到所需的熟度。采用本发明的技术方案，通过控制加热温度来控制成品含水量，可以将多余水分排出的同时去腥排除异味，水分排出后，锅内温度升高，更易于肉类析出油的同时爆香调料，做出更好品质的红烧菜，并且大大缩短烹饪时间，节约烹饪能源，制作程序简单，节约人力。

Potato chip

A potato chip that has more oil near its outer surfaces than in its interior and a unique RVA profile is disclosed. The organoleptic properties of the inventive potato chips compare favorably to known and commercially available potato chips.

Manufacturing method of fruit seasoned chicken

The present invention relates to a method for manufacturing fruit seasoned chicken, which includes: a raw chicken cutting step of cutting raw chicken; a salting step of salting the raw chicken with a fruit salting agent after the cutting in the raw chicken cutting step; a frying dough application step of applying frying dough to the raw chicken after the salting in the salting step; a frying step of frying the raw chicken after the frying dough application in the frying dough application step; and a seasoning application step of applying fruit seasoning to the surface of the fried chicken resulting from the frying step. The fruit seasoned chicken prepared by the above method is nutrient-rich, provides natural taste and excellent palatability without being pungent or artificial, and suppresses cholesterol.

Production method for Western style fried boneless pork chop and product thereof

本发明涉及肉食品加工生产技术领域，提供一种西式油煎无骨猪排的制作方法及用该种方法制作的油煎无骨猪排。该西式油煎无骨猪排的制作过程包括：包括如下步骤：（1）原料准备（2）腌制液配制（3）滚揉腌制（5）静腌（6）油煎（7）成型包装。本发明通过改良制作方法，降低了制作时间，提高了猪排的出品率，生产成本大大降低。并且，由于低温成熟，猪排不仅更加鲜嫩，而且营养破坏较少，满足大众对快餐类食品健康美味的要求。因此，本发明提供的西式油煎猪排很有市场前景，其制作方法适合大规模推广应用。

Dipping sauce with tomato, fruit, and vegetable flavor, and preparation method thereof

本发明公开了一种番茄果蔬风味的蘸酱，由以下组份和质量份数组成，番茄酱25-30质量份数；辣椒泥8-12质量份数；水40-50质量份数；白砂糖0.5-1.2质量份数；食盐0.8-1.5质量份数；藤椒油2-4质量份数；植物油2-5质量份数；料酒0.5-0.9质量份数；香辛料2-4质量份数；变性淀粉0.8-2.2质量份数；鲜味剂0.8-2质量份数；柠檬酸0.2-0.5质量份数，本发明体现了番茄、辣椒与藤椒味道的完美结合。生产上辣椒的腌制控制技术制作出风味特别的辣椒原料，用炒锅代替了传统的调配罐，有效控制最终产品中的水分，提高产品口感和质感。

The roast chicken manufacture method

PURPOSE: A manufacturing method is provided to make a roast chicken by marinating, aging, dipping in the batter, and flying. CONSTITUTION: A chicken is cut into 650-750g strips and marinated by hand-rubbing with 4 teaspoons of crushed garlic, 4 teaspoons of red pepper powder, and 1 teaspoon of salt per a strip. The marinated chicken strip is aged in the refrigerated at a low temperature range from 0 to 5°C for 12 hours. The batter is prepared by mixing 70wt% of weak flour, 27wt% of corn starch, 0.5wt% of salt, 0.5wt% of black pepper powder, 0.5wt% of crushed garlic, 0.5wt% of whole black pepper, 0.5wt% of ginger powder, and 0.5wt% of red pepper powder. The aged chicken strip is dipped in the batter. The frying oil is prepared by mixing 20wt% of soybean oil, 10wt% of rapeseed oil, and 70wt% of palm oil. The dredged chicken strip is fried at 160-170°C for 11-15 minutes. The fried chicken strip is grilled on a gridiron using briquettes for 5-7 minutes after draining the oil. [Reference numerals] (S100) Pre-seasoning step; (S200) Low temperature aging step; (S300) Batter coating step; (S400) Mixed frying oil producing step; (S500) Frying step; (S600) Grilling step on a gridiron using briquettes

Method of controlling the operation of cooking apparatus

Disclosed is a method of at least partially cooking food items by exposing them to a heated liquid cooking medium supplied by a cooking medium delivery pump and piping to a cooking zone of a cooker including a control unit which, during a cooking process; (a) controls the temperature of the cooking medium delivered to the cooking zone to a pre-determined setpoint specific for the food items by controlling heat output from a heat exchanger for heating cooking medium throughout the cooking process; (b) controls the rate of convective heat transfer to the food items by directly controlling a sensed condition of cooking medium delivered to the cooking zone, other than temperature which is controlled in step (a), related to the rate of convective heat transfer; and, optionally, (c) controls the rate of convective heat transfer to the food items by controlling a sensed condition of the cooking zone related to the rate of convective heat transfer. Cookers which implement the method are also described.

Method and apparatus for frying articles of food

Preparing method of barbecued horse mackerel fillet food

本发明涉及一种烧烤竹荚鱼片食品的制作方法，在优选竹荚鱼原料的基础上，对原料鱼进行去背刺、去头、去椎骨、去内脏、去腹骨及鱼刺处理，取鱼体切制成鱼片；鱼片清洗后放入调味液中浸泡入味；控液、摆盘后控温进行一次烘烤；取出趁热在鱼片表面刷涂一层调配油后，高温条件下进行二次烧烤，快速冷却，包装，杀菌，即成成品；其中，调味液是由苹果醋、食盐、味精、果葡糖浆、山梨醇、酱油、味醂、生姜汁、鲣鱼提取物、柠檬汁、醪糟汁和水按比例调配而成；调配油是由色拉油、葱油、花生油按比例调配而成。本发明的制作方法工序合理、配料恰当、操作性强；采用该方法制作的烧烤竹荚鱼片食品营养丰富、外焦里嫩、味道鲜香、食用方便。

Manufacturing method of doughnut

본 발명은 도넛의 제조방법에 관한 것으로, 본 발명의 도넛은 다양한 곡물 및 차(茶)가 반죽에 첨가되어 풍미, 식감 및 맛 우수하여 남녀노소에게 기호도가 매우 좋다.

Noodle hot dog, noodle steak and method of manufacturing thereof

The present invention relates to a method of manufacturing noodle corn dog which comprises the following steps: kneading corn dog skin material powder containing flour with water; producing noodles using the obtained dough; preparing sausage; and wrapping the outside of the sausage with the noodles to obtain corn dog skin. By producing the corn dog skin using the noodles a new texture is offered to the corn dog, and the tough texture is removed from the corn dog by not using bread crumbs while maintaining the crunchy texture. The thickness of the corn dog skin is each to control. [Reference numerals] (AA) Start;(BB) End;(S1) Knead corn dog skin;(S2) Produce noodle;(S3) Prepare sausage;(S4) Mold corn dog skin by winding noodle;(S5) Produce fried corn dog

Cooking apparatus

PCT No. PCT/AU87/00119 Sec. 371 Date Oct. 24, 1988 Sec. 102(e) Date Oct. 24, 1988 PCT Filed Apr. 23, 1987 PCT Pub. No. WO87/06445 PCT Pub. Date Nov. 5, 1987.Cooking apparatus characterized in that it comprises reservoir means (66) for cooking fluid, cooking fluid spray means (76), means (78, 80, 82) for transferring cooking fluid from said reservoir means (66) to said spray means (76) wherein said spray means (76) is positioned such that food to be cooked is contacted by cooking fluid sprayed from said spray means (76). The food to be cooked may be held on tray means (144), in container means (140) in an annular space (214) defined by concentric wall means (184) or may be fed to the apparatus along conveyor means (14).

Non-fried potato chips and its manufacture method

本发明的目的在于提供一种获得借由非油炸地制造而降低油脂含量，且相对于通过油炸而制造的薯片在口味及口感方面毫无逊色的非油炸薯片的制造方法。本发明的薯片的制造方法，其特征为包含：对切片马铃薯施以过热蒸汽的加热处理后，喷吹100℃以上的高温高速气流而进行加热处理的工序。

Use of cocoa butter in culinary preparations

The present invention relates to the use of cocoa butter as a replacement for dairy butter and oils in culinary preparations, in particular in the following applications: cooking, seasoning, preparation of emulsions and of doughs (tart dough, fritter dough and the like), preservation of foods, etc.

Foodstuff preparation

ABSTRACT FOODSTUFF PREPARATION Solid foodstuff, such as chips (92), are sterilised for subsequent aseptic packaging and non-refrigerated storage, by cooking or part-cooking in a hot fluid medium within a closed reaction vessel (52), under an applied pressure such as to elevate the boiling point of water in the product to at least the minimum lethal temperature for the most harmful micro-organisms and spores that may be present.

Cooking-aid for coating and frying a food product and method for making said cooking-aid

The present invention relates to a shelf-stable cooking-aid for coating and frying a food product in one step for example in a heating pan, the cooking aid comprising 25-40 wt% oil, 35-65 wt% water, 10-25 wt% flour and/or starch, and emulsifier, and wherein the oil and water are in the form of an emulsion. Further aspects of the invention are the method for making said cooking-aid as well as a method for coating and frying a food product in a pan or heated surface.

Food surface browning for mw applications

The present invention relates to a method for browning a surface of a food product when heated in a microwave oven comprising the steps of i) coating the surface with a composition comprising an edible oil; ii) overlaying the coating of step i) with a second coating comprising an edible chemical base; and iii) heating the food product in a microwave oven with the use of a susceptor for a time period sufficient to brown the surface of said food product. Further aspects of the invention are food products obtainable by the present method either before or after the heating step.

Cooking apparatus and control method thereof

Disclosed is a cooking apparatus including a cooking chamber to receive materials to be cooked therein, a microwave-heating unit to radiate microwaves to the cooking chamber, a convection-heating unit to supply hot air to the cooking chamber, a grill-heating unit to supply radiant heat to the cooking chamber, a crusty plate configured to be heated by the microwaves, an input unit to receive a user fry-cooking command, and a control unit. When the user fry cooking command is input, the control unit performs a microwave-heating stage of activating at least one of the convection-heating unit and the grill-heating unit and activating the microwave heating unit, and performs a slim fry stage of activating the grill-heating unit and the convection heating unit without activating the microwave-heating unit. Accordingly, the cooking apparatus achieves the fry-cooking process using the microwaves, radiant heat and convection heat without dipping the materials to be cooked in oil. FIG. lc

Configurable air fryer and method of operating same

提供了一种空气炸锅(200)，包括位于烹饪腔室内的内烹饪腔室(204)。烹饪腔室由第一壁(202)界定。内烹饪腔室在内烹饪腔室两端具有第一开口(206)和与第一开口隔开的第二开口(208)。内烹饪腔室由在第一开口和第二开口之间延伸的第二壁(210)部分地界定。管道(212)由第一壁与第二壁之间的空间限定。管道在第一开口与第二开口之间提供流体连接，该流体连接在内烹饪腔室的外部。空气炸锅还包括用于加热内烹饪腔室的加热器(214)以及风扇(216)。风扇从轴向接收空气并且径向移动空气。风扇可相对于内烹饪腔室轴向移动，使得空气炸锅可在第一配置与第二配置之间切换，反之亦然。在第一配置下，风扇定位在管道中并且被布置为经由第一开口轴向接收来自内烹饪腔室的空气并且朝向第一壁径向移动空气。在第一配置下，由风扇径向喷射的空气经由管道被引导到第二开口。在第二配置下，风扇被定位在内烹饪腔室中并且被布置为经由第一开口轴向接收来自管道的空气，并且将空气朝向第二壁径向移动。在第二配置下，空气经由第二开口被引导到管道中。因此，气流的方向在从第一配置切换到第二配置时反转，反之亦然。还提供了一种空气炸锅的操作方法。

Stove.

Composition for fried chicken and method for preparing the same

본 발명은 쌀가루에 전분 및 단백질을 첨가하여 점착성이 우수하면서 바삭한 식감을 가질 수 있는 치킨 튀김용 조성물 및 이의 제조방법에 관한 것이다. The present invention relates to a composition for frying chicken that can have a crispy texture while having excellent adhesion by adding starch and protein to rice flour and a method for producing the same.

Instant meat processed product and its manufacturing method