Title:
【発明の名称】油揚げ麺塊の製造方法
Document Type and Number:
Japanese Patent JP2559911
Kind Code:
B2
Abstract:
A method and system of making lumps of Chinese vermicelli characterized in that strips of steamed Chinese vermicelli obtained through the ordinary process are each cut into a fixed quantity and strips of cut vermicelli are packed in boxes having liquid-permeable small holes, fry-retainers are each closed with a lid, and oil and fat contained in fried vermicelli are forcedly sucked and extracted to be removed in a short period of time after completion of frying process through the bottom of said fry-retainer lifted above oil level. Simple and efficient oil extraction from fried vermicelli is possible and applicable to continuous processing, whereby a method of effectively reducing oil and fat content is ensured without impairing lumps of vermicelli.
Inventors:
MORISHITA KENKICHI
YAMAYA TATSUO
HIRATA TOSHINARI
YAMAYA TATSUO
HIRATA TOSHINARI
Application Number:
JP3624091A
Publication Date:
December 04, 1996
Filing Date:
March 01, 1991
Export Citation:
Assignee:
NISSIN FOOD PRODUCTS LTD
International Classes:
A21B5/08; A23L7/109; A23L7/113; A47J37/12; (IPC1-7): A23L1/16
Domestic Patent References:
| JP488951A | ||||
| JP401962A | ||||
| JP62127248U |
Attorney, Agent or Firm:
Yoshihiro Tsunoda