CN105559629B

Movatterモバイル変換

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Publication number: CN105559629B
Application number: CN201511033430.4A
Authority: CN
Inventors: 胡子聪
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-12-31
Filing date: 2015-12-31
Publication date: 2020-08-25
Anticipated expiration: 2035-12-31
Also published as: CN105559629A

Abstract

The invention discloses a semi-frying pan, which comprises a main body, wherein a heating device and a stirring device are arranged in the main body, and a containing device for containing food to be fried is arranged in the main body; the bottom surface of the stirring device and the bottom surface of the containing device are designed to have a certain distance H between them, the distance H can make part of the grease collect at the bottom of the containing device to form an oil pool, the containing device and the stirring device are designed to rotate relatively to each other, thereby mixing the food and the grease, and turning part of the food to be in direct contact with the oil pool. Compared with the prior art, the semi-frying pan can switch at least part of food to be cooked between two cooking environments of dry frying and frying in the cooking process, so that the cooked food has the advantages of dry frying and frying, mouthfeel and color, the cooking time can be shortened, and the cooking efficiency can be improved.

Description

Semi-frying pan

Technical Field

The invention belongs to the technical field of deep fryer, and particularly relates to a semi-deep fryer.

Background

Frying and deep-frying are common cooking methods used by people on a daily basis. Decocting: the origin of the material is in the period of Beiwei (Chinese treatise), which is a cooking technique that after a pot is heated by small fire, proper oil which is fully distributed on the bottom of the pot is added and heated, and the processed raw materials are added and heated. The preparation method comprises decocting one side, and decocting the other side, or alternately decocting the two sides repeatedly, wherein the oil is suitable for the raw materials not to be immersed, and the raw materials are stirred or turned with a hand shovel during decocting to make the two sides uniformly heated and golden yellow or crisp. Frying: the raw materials which are shaped or shaped by knife treatment are put into a large amount of hot oil to be heated and cooked, so that the finished product can achieve different textures such as crisp, soft and tender, crisp and fragrant and the like.

Although a large amount of oil is not needed in the cooking process by simple frying, the taste of the cooked food is not greasy, the food frying step is more complicated, multiple sides of the food need to be added independently, and the cooking time is long. Although the food can be cooked quickly by simple frying, a large amount of oil is needed in the cooking process, and the fried food tastes oily.

In order to provide a cooking device with frying effect, researchers and developers have invented a dry frying pan, which is characterized in that food is not immersed in grease at all, but only the surface of the food is coated with a layer of oil film, and the food coated with the oil film is heated at the same time, so that the cooking effect is achieved. However, the dry frying pan has the advantages that the bottom of the pan body does not store grease, and in the cooking process, food cannot absorb heat through the high-temperature grease stored at the bottom of the pan body, so that the cooking speed of the food is low, and the cooked food is lack of frying effect no matter in shape or taste.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides a dry frying pan which can realize the effects of dry frying and frying, so that fried food has the advantages of dry frying and frying, and tastes and has color.

In order to achieve the above object, the semi-fryer of the present invention comprises a main body, a heating device, a stirring device and a containing device for containing food to be fried are arranged in the main body, the heating device at least comprises a main heating device, and the main heating device at least provides main cooking heat for the food; the stirring device comprises a stirring blade arranged at the bottom of the containing device, the bottom surface of the stirring blade and the bottom surface of the containing device are designed to have a certain distance H, the distance H enables part of grease to be gathered at the bottom of the containing device to form an oil pool, the containing device and the stirring device are designed to rotate relative to each other, so that the food is mixed with the grease, and part of the food is stirred to be in direct contact with the oil pool.

Compared with the prior art, the semi-frying pan forms the oil pool at the bottom of the accommodating device, at least part of food to be cooked can be switched between two cooking environments of dry frying and frying in the cooking process, and the cooked food has the advantages, the mouthfeel and the color of the dry frying and the frying. And the food contacted with the oil pool can absorb heat from the high-temperature grease, the food can be cooked more quickly, and more food can absorb heat from the oil pool by stirring of the stirring device, so that the cooking time is shortened, and the cooking efficiency is improved.

Preferably, the distance H is selected from the range of 0.75mm-14.25mm, so that the food can be optimally cooked in dry frying and deep frying, and the requirements of people for cooking different foods are met.

Preferably, the distance H is 0.75mm-5.25mm, which is suitable for cooking the cooking modes needing to keep more dry frying effect, and the distance H is 5.25mm-8.75mm, which is suitable for cooking the cooking modes needing to keep moderate dry frying effect; the distance H is 8.75mm-14.25mm, which is suitable for cooking in a cooking mode needing more frying effect.

Preferably, the bottom surface of the stirring blade is obliquely arranged relative to the bottom surface of the containing device, and the maximum distance between the bottom surface of the stirring blade and the bottom surface of the containing device is in the range of 0.75mm-14.25 mm.

Preferably, the bottom surface of the agitating blade is an inclined surface W in the rotation direction, the inclined surface W being inclined upward from one side of the automatically agitating the food along the other side.

Preferably, the main heating means are designed to generate a heat flow which impinges directly on at least a part of the food to be cooked, providing at least a major part of the cooking heat to the food.

Drawings

FIG. 1 is a cross-sectional view of a first embodiment of the present invention;

FIG. 2 is an enlarged view of portion A of FIG. 1;

FIG. 3 is a schematic view of an oil sump formed at the bottom of a container according to an embodiment of the present invention;

FIG. 4 is a cross-sectional view of a second embodiment of the present invention;

FIG. 5 is an enlarged view of portion B of FIG. 4;

FIG. 6 is a schematic view of an oil sump formed at the bottom of a second container according to an embodiment of the present invention;

FIG. 7 is a cross-sectional view of a third embodiment of the present invention;

FIG. 8 is an enlarged view of portion B of FIG. 7;

FIG. 9 is a schematic view of an oil sump formed at the bottom of a third container according to an embodiment of the present invention;

FIG. 10 is a schematic view of the bottom surface of a stirring vane according to the fourth embodiment.

Detailed Description

The technical scheme of the invention is described in the following by combining the drawings and specific embodiments:

the fryer of the present invention is a semi-fryer, "semi-frying" meaning a cooking mode in which only a portion of the food is (partially and/or temporarily) immersed in the cooking medium during the cooking cycle, i.e., the food is wetted by the cooking medium and partially immersed in the cooking medium. Thus, the working principle of the semi-frying pan of the invention is different from that of the traditional dry frying pan and deep fryer, and the semi-frying pan of the invention can switch at least part of food to be cooked in two cooking environments of dry frying and deep frying, so that the cooked food has the advantages, taste and color of dry frying and deep frying.

The first embodiment is as follows:

referring to fig. 1 to 3, the semi-fryer of the present embodiment comprises a main body 1, amain heating device 2, astirring device 3 and a containingdevice 4 for containing food to be fried are arranged in the main body 1, and the main heating device 1 at least provides main cooking heat for the food; stirringdevice 3 comprises stirringblade 301 arranged at the bottom of receivingdevice 4,bottom surface 3011 of stirringblade 301 andbottom surface 401 of receivingdevice 4 are designed to have a distance H between them, which distance H allows part of the grease to collect at the bottom of receivingdevice 4 to formoil pool 6, receivingdevice 4 and stirringdevice 3 are designed to rotate relative to each other, thereby mixing the food with the grease and stirring part of the food to make it directly contact withoil pool 6.

Compared with the prior art, the semi-frying pan of the invention forms theoil pool 6 at the bottom of theaccommodating device 4 in the cooking process, at least part of food to be cooked can be switched between two cooking environments of dry frying and deep frying in the cooking process, so that the cooked food has the advantages of dry frying and deep frying, mouthfeel and color formation, the food contacted with theoil pool 6 can absorb heat from high-temperature grease, the part of food is cooked more quickly, and more food can absorb heat from theoil pool 6 by stirring of the stirringdevice 3, thereby shortening the cooking time and improving the cooking efficiency.

The height of the spacing H is a key parameter, influences the effects of dry frying and deep frying, and the spacing H is too small, the depth of theoil pool 6 is not enough, and the deep frying effect is not obvious; the spacing H is too large, and the dry frying effect is not obvious; therefore, theoil pool 6 formed in the range of 0.75mm-14.25mm can realize the best cooking effect of dry frying and deep frying on the food, and meet the requirements of people for cooking different foods.

The main heating means 2 are designed to generate a heat flow which impinges directly on at least a part of the food to be cooked, providing at least a major part of the cooking heat to the food. The "heat flow" herein means a directional flow of heat, which may occur from an infrared heater, or may be a flow of hot air. The use of a heat flow as at least a major part of the cooking heat has an effectively controlled dynamic characteristic compared to the use of cooking heat obtained entirely by static heating.

The body 1 is provided with alid 5 having a closed position, in which thelid 5 forms together with said containing means 4 a sealed cavity for the food to be fried, and an open position, in which the food can be placed in or taken out of the containingmeans 5.

Preferably, thecover 5 of the present embodiment is connected to the body 1 by a hinge mechanism, so that thecover 5 can open or close the receiving means 4 conveniently.

In this embodiment, theaccommodating means 4 is installed at a fixed position with respect to the main body 1, while thestirring means 3 is rotatable with respect to theaccommodating means 4, and thestirring means 3 is rotationally driven by a driving motor.

As another embodiment, thestirring means 3 is mounted in a fixed position with respect to the body 1, while the containingmeans 4 is rotatable with respect to said body 1, and the containingmeans 4 is driven in rotation by a drive motor.

In this embodiment, themain heating device 2 is provided on thelid 5, themain heating device 2 has an infrared heater, and when thelid 5 is in the closed position, the infrared heater that is energized irradiates far infrared rays toward theaccommodating device 4. Of course, in other embodiments, themain heating device 2 may be disposed at other positions of the main body, and it is within the scope of the present invention that far infrared rays can be irradiated to theaccommodating device 4.

As another embodiment, the heat flow is a hot air flow, and the main heating means comprises a centrifugal fan forming an air flow by sucking air in through at least one air inlet provided on the main body and then discharging the air from an exhaust passage provided on the main body to the accommodating means; a heating element is arranged in the exhaust passage and heats the air flow to form a hot air flow directly blowing to the accommodating device. In order to ensure the heating effect, the heating element is arranged at a position close to the outlet of the exhaust passage, so that the temperature loss of the hot air flow blown to the accommodating device is smaller.

Example two:

referring to fig. 4 to 6, the present embodiment is different from the first embodiment in that: the distance between thebottom surface 3011 of thestirring vanes 301 and thebottom surface 401 of thecontainer 4 is varied, thebottom surface 3011 of thestirring vanes 301 is obliquely arranged with respect to thebottom surface 401 of thecontainer 4, and thebottom surface 3011 of thestirring vanes 301 is obliquely inclined upward from the middle portion along the side portions, and the maximum small distance Hmin and the maximum distance Hmax between the bottom surface of the stirring means and the bottom surface of the container are in the range of 0.75mm to 14.25 mm. By arranging thebottom surface 3011 of the stirringblade 301 obliquely with respect to thebottom surface 401 of the accommodating means 4, mainly frying is performed at a portion with a small H, and more frying effect is maintained at a portion with a large H, while the general stirring means 3 can stir food from a portion with a small H to a portion with a large H by turning over the food, so that the two cooking modes can be combined and switched better. Meanwhile, thestirring blade 301 stirs the grease in theoil pool 6 from the part with small H to the part with large H in the stirring process, so that theoil pool 6 flows to contact with more food, the temperature of the food can be increased rapidly, and the cooking efficiency is improved.

Other technical features are the same as those of the first embodiment and will not be described in detail herein.

Example three:

referring to fig. 7 to 9, the present embodiment is different from the second embodiment in that: thebottom surface 3011 of the stirringblade 301 is inclined upward from the side portion along the middle portion,

other technical features are the same as those of the embodiment and will not be described in detail.

Example four:

referring to fig. 1, 2 and 10, the present embodiment differs from the first embodiment in that: in order to solve the problem that thebottom surface 3011 of thestirring blade 301 is an inclined surface W in the rotation direction (the arrow in fig. 10 is the rotation direction), and a gap H exists between thebottom surface 3011 of thestirring blade 301 and thebottom surface 401 of theaccommodating device 4, which may cause some food to pass through the gap H during cooking, thebottom surface 3011 of thestirring blade 301 is the inclined surface W in the rotation direction, the inclined surface W inclines upward from one side of thestirring blade 301 to the other side, and the gap H 'exists between thebottom surface 3011 of thestirring blade 301 and thebottom surface 401 of theaccommodating device 4, so that when food is stuck between thebottom surface 3011 of thestirring blade 301 and thebottom surface 401 of theaccommodating device 4, due to the action of the inclined surface W, H' increases from one side of the stirring blade to the other side, and the stuck food is quickly released along the inclined surface W. Preferably, the distance H' min between the lower side Wmin of the inclined surface W and thebottom surface 401 of the accommodating means 4 is in the range of 0.75mm-14.25mm, and Wmax in fig. 10 is the upper side of the inclined surface W, because theoil bath 6 formed in the range of 0.75mm-14.25mm can achieve the best cooking effect of dry frying and deep frying for food, satisfying the needs of people for cooking different foods. Preferably, the inclined plane W has an inclination angle of 2 to 15 degrees, and the stirring effect is best within this angle range.

In addition, the scheme of the present embodiment can also be applied to the second embodiment and the third embodiment.

Variations and modifications to the above-described embodiments may occur to those skilled in the art, which fall within the scope and spirit of the above description. Therefore, the present invention is not limited to the specific embodiments disclosed and described above, and some modifications and variations of the present invention should fall within the scope of the claims of the present invention. Furthermore, although specific terms are employed herein, they are used in a generic and descriptive sense only and not for purposes of limitation.

Claims

1. A semi-fryer, comprising a body provided with heating means, stirring means and containing means for containing food to be fried, the heating means comprising at least a main heating means providing at least for the food a main cooking heat, the stirring means comprising stirring blades arranged at the bottom of the containing means, characterized in that: the bottom surface of the stirring blade and the bottom surface of the containing device are designed to have a certain distance H, the distance H is 0.75mm-14.25mm, part of grease can be gathered at the bottom of the containing device to form an oil pool, the containing device and the stirring device are designed to rotate relative to each other, so that the food is mixed with the grease, and part of the food is stirred to be in direct contact with the oil pool; the bottom surface of the stirring blade is obliquely arranged relative to the bottom surface of the containing device; the frying cooking is mainly carried out on the part with the small H, the frying effect is more kept on the part with the large H, and the stirring device can stir the food from the part with the small H to the part with the large H in a turnover mode, so that the two cooking modes are better combined and switched.

2. The semi-fryer of claim 1, wherein: the minimum distance and the maximum distance between the bottom surface of the stirring blade and the bottom surface of the containing device are in the range of 0.75mm-14.25 mm.

3. The semi-fryer of claim 1, wherein: the bottom surface of the stirring blade is an inclined surface W in the rotating direction, and the inclined surface W is inclined upward from one side of the main body which automatically stirs the food along the other side.

4. A semi-fryer according to claim 3, wherein: the spacing H' min between the lower side of the inclined surface W and the bottom surface of the receiving means is in the range of 0.75mm-14.25 mm.

5. Semi-fryer according to claim 3 or 4, characterised in that: the inclined angle of the inclined plane W is 2-15 degrees.

6. The semi-fryer of claim 1, wherein: the body is provided with a lid having a closed position, in which it forms, together with said containing means, a sealed cavity for the food to be fried, and an open position, in which the food can be placed in or taken out of the containing means.

7. The semi-fryer of claim 1, wherein: the containing device is installed at a fixed position with respect to the main body, and the stirring device is rotatable with respect to the containing device, and the stirring device is rotationally driven by a driving motor.

8. The semi-fryer of claim 1, wherein: the stirring device is mounted in a fixed position relative to the body, while the containing device is rotatable relative to said body and is driven in rotation by a drive motor.

9. The semi-fryer of claim 1, wherein: the main heating means are designed to generate a heat flow which impinges directly on at least a portion of the food to be cooked, providing at least a major portion of the cooking heat to the food.

10. The semi-fryer of claim 6, wherein: the main heating device is arranged on the cover, the main heating device is provided with an infrared heater, and when the cover is located at the closed position, the electrified infrared heater irradiates far infrared rays to the accommodating device.