专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明申请

WO2015173595A3 APPARATUS THAT WILL INSURE A HEALTHY COOKING OF A WIDE RANGE OF PRODUCE USING A MINIMUM AMOUNT OF OIL, OR IN SOME CASES NO OIL AT ALL 审中-公开
标题翻译：设备将使用最少量的油，或在某些情况下，不会产生任何生产的宽范围的健康烹饪
公开(公告)号：WO2015173595A3
公开(公告)日：2016-03-24
申请号：PCT/GR2015000024
申请日：2015-04-24
申请人： MPITZIOS SPYRIDON
发明人： MPITZIOS SPYRIDON
IPC分类号： A47J37/12
CPC分类号： A47J37/1219 , A47J37/1214 , A47J37/1295
摘要： The invention in question is an appliance for either cooking or frying all kinds of vegetables, potatoes as well as poultry and red meat. The advantage of this construction is that the minimum oil or in some cases no oil at all can fry potatoes healthy, crunchy and flavorful. The apparatus comprises a cooking chamber (3) having at its center the heat source ( 1 ), the specially made perforated drum (15) that rotates around the heat, source (1) so that the pieces of the product are very close to the heat source (1). The perforated drum ( 15) is divided into four areas (20) or more depending on the design and size. The advantage of the perforated drum ( 15) is that when is rotated the pieces product collected from each sector in the center where it is the heat source (1) and have quick-fried without loss of power as the other devices.
摘要翻译：所涉及的发明是用于烹饪或煎炸各种蔬菜，土豆以及家禽和红肉的器具。这种建设的优点是，最低限度的油或在某些情况下，根本没有油可以炸土豆健康，脆脆和美味。该设备包括在其中心具有热源（1）的烹饪室（3），围绕热源（1）旋转的专门制成的多孔滚筒（15），使得产品的碎片非常接近热源（1）。多孔滚筒（15）根据设计和尺寸分为四个区域（20）或更多。多孔滚筒（15）的优点在于，当将作为热源（1）的中心的每个扇区收集的碎片产品旋转并且作为其它装置而快速油炸而不损失动力。

2. 发明申请

WO2015048258A1 FRYER CABINET THERMAL OIL HEAT EXCHANGE 审中-公开
标题翻译： FRYER CABINET热油换热器
公开(公告)号：WO2015048258A1
公开(公告)日：2015-04-02
申请号：PCT/US2014/057412
申请日：2014-09-25
申请人： NOTHUM, Robert, G.
发明人： NOTHUM, Robert, G.
IPC分类号： A47J37/12
CPC分类号： A47J37/1214 , A47J37/1223 , A47J37/1233 , A47J37/1242 , A47J37/1247
摘要： A hot oil fryer for continuous frying duty in continuous food process lines has a frame, a cooking channel carried by the frame, a conveyor through the cooking channel having an upper food product carrying-run and a lower return runs, a bed of elongated heat exchanger tubes inside the cooking channel for circulating a thermal fluid, and a combustion-fired thermal oil heater supported by the frame off the floor for heating the thermal fluid which is circulated through the bed of elongated heat exchanger tubes. Preferably the cooking channel is elongated, as also preferably is the combustion- fired thermal oil heater carried, which is laid down to extend along a horizontal axis underneath the cooking channel. The combustion-fired thermal oil heater is fed either fuel-oil or a fuel-gas for combusting therein.
摘要翻译：用于在连续食品加工线中连续煎炸的热油炸锅具有框架，由框架承载的烹饪通道，通过烹饪通道的输送机具有上部食品运输和较低返回运行，细长的热床用于使热流体循环的烹饪通道内的热交换器管，以及由框架支撑的燃烧式燃油热油加热器，用于加热通过细长的热交换器管的床循环的热流体。优选地，烹饪通道是细长的，还优选地，燃烧的燃烧的热油加热器被携带，其被放置成沿烹饪通道下方的水平轴线延伸。燃烧式热油加热器供给燃料油或燃料气体，用于燃烧。

3. 发明申请

WO2014150047A1 FRIED FOOD PRODUCT WITH REDUCED OIL CONTENT 审中-公开
标题翻译：具有减少油含量的熟食产品
公开(公告)号：WO2014150047A1
公开(公告)日：2014-09-25
申请号：PCT/US2014/021992
申请日：2014-03-07
申请人： FRITO-LAY NORTH AMERICA, INC.
发明人： BARBER, Keith, Alan , FRENCH, Justin , GANJYAL, Girish , KOH, Christopher, James , SULLIVAN, Scott, L.
IPC分类号： A23L1/01
CPC分类号： A47J37/1214 , A23L5/11 , A23L19/18
摘要： A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content. The present invention relates to an improved method and system for the production of a fried snack food with reduced oil content.
摘要翻译：公开了一种用于生产油含量降低的油炸食品的方法和系统。将食物在第一温度的热油中浸泡到中等水分含量，并在第二较高油温下完成油炸以达到最终含水量。本发明涉及用于生产具有降低的油含量的油炸小吃食品的改进方法和系统。

4. 发明申请

WO2012040055A4 CONVEYOR-BASED FRYING APPARATUS AND METHODS OF USE 审中-公开
标题翻译：基于传送装置的煎炸设备和使用方法
公开(公告)号：WO2012040055A4
公开(公告)日：2012-05-31
申请号：PCT/US2011051969
申请日：2011-09-16
申请人： CONAGRA FOODS LAMB WESTON INC , HOCKETT WILLIAM THOMAS , WEBB FREDERICK D , PIKL BRIAN J , IMDIEKE CHRISTOPHER M
发明人： HOCKETT WILLIAM THOMAS , WEBB FREDERICK D , PIKL BRIAN J , IMDIEKE CHRISTOPHER M
IPC分类号： A47J37/12
CPC分类号： A47J37/1214 , A23L5/11 , B65G17/063
摘要： A fryer can include a base having a reservoir for receiving oil for frying a food product and a hood coupled to the base. The fryer can have an inlet at an upstream section and an outlet at a downstream section. At least one conveyor can move food product from the inlet to the outlet. A first baffle member and second baffle member can be positioned over the conveyor to define a frying chamber therebetween. The first and second baffle members can restrict air from flowing into the frying chamber from outside of the frying chamber.
摘要翻译：油炸锅可以包括具有用于接收用于油炸食品的油的储存器的底座和联接到底座的罩。炸锅可以在上游部分具有入口并在下游部分具有出口。至少有一个传送带可以将食品从入口移动到出口。第一挡板构件和第二挡板构件可定位在传送器上方以在其间限定煎炸室。第一挡板构件和第二挡板构件可以限制空气从煎锅外部流入煎炸室。

5. 发明申请

WO2012009642A4 CONTROLLED COOLING OF FOOD EXITING A FRYER 审中-公开
标题翻译：受控制冷却食用油炸锅
公开(公告)号：WO2012009642A4
公开(公告)日：2012-05-03
申请号：PCT/US2011044195
申请日：2011-07-15
申请人： FRITO LAY NORTH AMERICA INC
发明人： ASSAAD KIMBERLY , BOURG WILFRED M JR , GRZEDA AMANDA , KOH CHRISTOPHER , MEYER BRIAN ROBERT
IPC分类号： A23L5/10
CPC分类号： A47J37/1214 , A23L5/11 , A23L19/18 , A23L33/20 , A47J37/1271
摘要： A method, system and apparatus for controlling the variability in acrylamide formation, reducing acrylamide formation, and reducing oil uptake in fried food pieces. The invention uses an extended hood over a takeout conveyor from a hot oil fryer to reduce the temperature gradient between the top and bottom of a product bed. Custom cooling and drying profiles can be designed using different configurations of the extended hood. Insulation and/or heaters can be provided above the product bed to slow the cooling rate of the top of the product bed. A cooler can be used to increase the cooling rate of the bottom of the product bed.
摘要翻译：一种控制油炸食品块中丙烯酰胺形成的可变性，减少丙烯酰胺形成和减少油吸收的方法，系统和设备。本发明在热油炸锅的取出输送机上使用延长罩以减少产品床的顶部和底部之间的温度梯度。定制冷却和干燥型材可以使用加长罩的不同配置进行设计。产品床上方可以设置隔热和/或加热器，以减缓产品床顶部的冷却速度。可以使用冷却器来提高产品床底部的冷却速率。

6. 发明申请

WO2010027708A1 SYSTEM, METHOD AND APPARATUS FOR LOWERING THE VARIABILITY OF TEMPERATURE, MOISTURE CONTENT, AND ACRYLAMIDE LEVEL IN A FOOD PRODUCT 审中-公开
标题翻译：用于降低食品中温度，水分含量和丙烯酰胺水平的变化的系统，方法和装置
公开(公告)号：WO2010027708A1
公开(公告)日：2010-03-11
申请号：PCT/US2009/054648
申请日：2009-08-21
申请人： FRITO-LAY NORTH AMERICA, INC. , DESAI, Pravin, Maganlal , HENSON, James, Keith , KOH, Christopher, James
发明人： DESAI, Pravin, Maganlal , HENSON, James, Keith , KOH, Christopher, James
IPC分类号： A47J37/12
CPC分类号： A47J37/1214 , B65G47/252 , B65G47/66
摘要： Disclosed is an improved system, method and apparatus for turning a bedded product to enhance the temperature uniformity of the product. In one aspect, the system is directed towards using a flow wheel to turn over a bed of hot product exiting a dehydrator. The improved system, method, and apparatus lowers the variability of temperature, moisture content, oil content and acrylamide levels in a bedded food product.
摘要翻译：公开了一种用于转动床上产品以提高产品的温度均匀性的改进的系统，方法和装置。在一个方面，该系统旨在使用流动轮来翻转离开脱水器的热产品床。改进的系统，方法和装置降低了床上食品中的温度，含水量，油含量和丙烯酰胺水平的变化。

7. 发明申请

WO2005041687A1 天ぷら製造方法および天ぷら製造装置审中-公开
标题翻译：制造食品的方法和装置
公开(公告)号：WO2005041687A1
公开(公告)日：2005-05-12
申请号：PCT/JP2004/015607
申请日：2004-10-21
申请人：株式会社ニチレイ , 高橋繁
发明人：高橋繁
IPC分类号： A23L1/01
CPC分类号： A47J37/1214 , A23L5/11 , A23P20/18
摘要：【課題】　油中において具材をバラバラにすることなく所望の形状に成形することができ、衣の食感にさくさく感を有し、かつ衣の重量感がある天ぷらを製造する。【解決手段】　受け皿５内の具材４４に低粘度の衣液１９を噴霧し、この具材４４に５００～５０００ｃＰの粘度の衣液１０を滴下した後、受け皿５の上縁が油面より若干上方に位置するように受け皿５を油中に浸漬させて具材４４上から高温の油２６を注油し、次に受け皿５内に収容された具材４４の上端が油面より若干下方に位置するように受け皿５を油中に浸漬させた状態において、さらにこの具材４４上に５００～５０００ｃＰの粘度の衣液５６を滴下し、続いて高温の油２６を再度注油し、具材４４を所定時間油で揚げ、具材４４の浮力を利用して受け皿５から具材４４を剥がし、具材４４を油中に放出させる。
摘要翻译：本发明提供一种制造能够形成特定形状的成分材料的油炸食品的方法和装置，而不会在油中分解并且提供清爽的感觉和较厚的感觉。 [解决问题的手段]将低粘度的液体涂料（19）喷洒在锅（5）中的成分材料（44）上，并将粘度为500至5000cP的液体涂料（10）滴在成分材料（44）。将锅（5）浸入油中，使得锅（5）的上边缘位于稍高于油位的位置，从成分材料（44）的上侧填充热油（26），并且将锅（5）进一步浸入油中，使得储存在锅（5）中的成分材料（44）的上端位于稍低于油面的位置。在成分材料（44）上滴下粘度为500〜5000cP的液体涂料（56），从成分材料的上侧再次填充热油（26），成分材料（44）被油炸在油中规定时间，并且成分材料（44）通过使用成分材料（44）的浮力从盘（5）剥离并排出到油中。

8. 发明申请

WO2004066797A3 SINGLE MOLD FORM FRYER WITH ENHANCED PRODUCT CONTROL 审中-公开
标题翻译：单一形式的弗里弗与增强产品控制
公开(公告)号：WO2004066797A3
公开(公告)日：2005-01-13
申请号：PCT/US2004000735
申请日：2004-01-13
申请人： FRITO LAY NORTH AMERICA INC , DOVE KATHRYN MELISSA , HENSON WILLIAM DOUGLAS , JOSEPH PONNATTU KURIAN , TATSCH DONALD JOE
发明人： DOVE KATHRYN MELISSA , HENSON WILLIAM DOUGLAS , JOSEPH PONNATTU KURIAN , TATSCH DONALD JOE
IPC分类号： A47J37/12 , A23L1/01
CPC分类号： A47J37/1214
摘要： A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. Snack pieces, once in oil within the fryer, meet with molding surfaces on the top conveyor. At the exit portion of the fryer, a bottom exit conveyor receives the cooked snack pieces from the top conveyor. As no continuous bottom conveyor is utilized, the fryer oil pan may be provided with a reduced volume segment situated between the bottom entrance and exit conveyors. Additionally, the molding surfaces may be selected to produce uniformly shaped snack pieces that are either convexly or concavely shaped when viewed upon the bottom exit conveyor.
摘要翻译：一种使用顶部输送机的模具式油炸锅，其将零食片通过恒速油流输送，而不需要底部配合的模具或输送机。这里，形式油炸锅设置有顶部输送机，其设置在纵向穿过油炸锅的油炸锅的上方。未煮熟的零食通过底部进口输送机提供给油炸锅。零食，一旦在油炸锅内的油中，与顶部输送机上的成型表面相遇。在炸炉的出口部分，底部出口输送机从顶部输送机接收烹饪的零食零件。由于没有使用连续的底部输送机，油炸锅油盘可以设置有位于底部入口和出口输送机之间的减小体积的段。此外，可以选择成型表面以产生均匀形状的零食片，当从底部出口输送机上观察时，它们是凸形或凹形的。

9. 发明申请

WO01091580A1 DEVICE AND METHOD FOR FRYING PRODUCTS 审中-公开
标题翻译：用于冷冻产品的装置和方法
公开(公告)号：WO01091580A1
公开(公告)日：2001-12-06
申请号：PCT/NL2001/000396
申请日：2001-05-23
IPC分类号： A23L1/00 , A23L1/01 , A23L1/217 , A47J27/04 , A47J27/08 , A47J36/38 , A47J37/04 , A47J37/12
CPC分类号： A47J27/04 , A23L5/11 , A23L19/18 , A47J27/0817 , A47J36/38 , A47J37/047 , A47J37/1214 , A47J37/1228
摘要： Method and device for frying products such as crisps in fat. The frying operation is carried out under vacuum conditions. After frying the crisps are centrifuged under vacuum as well. Centrifuging is realised by introducing the crisps from above in a rotating vacuum chamber. After centrifuging the crisps are directly discharged to a valve in the bottom of the vacuum charge to a sluice structure and are subsequently subjected to atmospheric pressure.
摘要翻译：用于油炸产品的方法和装置，如脂肪中的薯片。油炸操作在真空条件下进行。炸后，将薯片在真空下离心。通过在旋转的真空室中从上方引入薯片来实现离心。离心后，将碎屑直接排放到真空装料底部的阀门到闸门结构，随后经受大气压力。

10. 发明申请

WO1996019934A1 A DEEP-FRYER STRUCTURE 审中-公开
标题翻译：深渊结构
公开(公告)号：WO1996019934A1
公开(公告)日：1996-07-04
申请号：PCT/IT1995000219
申请日：1995-12-13
申请人： HIFOOD DISTRIBUTION LIMITED , GIACOMINI, Cristano
发明人： HIFOOD DISTRIBUTION LIMITED
IPC分类号： A47J37/12
CPC分类号： A47J37/047 , A47J37/1214 , A47J37/1219 , A47J37/1228
摘要： The present invention relates to a deep-frying pan structure comprising a container (12) for oil and food to be fried, which is superiorly closeable by means of a lid possibly exhibiting means for aspiration and filtration of fumes, said container exhibiting a lateral aperture (13) for expulsion of cooked foods. The container is partially contained in and removably associated with a body (8) containing heatable liquid. A conical disc element (23) is situated internally of the container, provided with radial separators (24) and cooperates with means for rotating same and means for vertically moving same.
摘要翻译：本发明涉及一种煎炸锅结构，其包括用于油和油炸食物的容器（12），其通过可能显示用于抽吸和过滤烟雾的装置的盖子可靠地封闭，所述容器呈现横向孔（13）驱逐熟食。容器部分地容纳在包含可加热液体的主体（8）中并且可拆卸地关联。锥形盘元件（23）位于容器的内部，设置有径向分隔件（24），并与用于旋转的装置配合，以及用于垂直移动的装置。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式