| 摘要 |
1,248,629. Frying. ROTO CORP. 18 April, 1969 [24 May, 1968], No. 19944/69. Heading A2E. [Also in Division A4] A method of pressure frying food in heated cooking oil comprises immersing the food in the oil to a depth at which the pressure is at least 7 p.s.i.g. The food is continuously conveyed downwardly through the oil to said depth and then upwardly so that its total immersion time is sufficient for complete frying of the food. The oil temperature is maintained at between 250‹ and 400‹F. The oil is continuously recirculated through a filter. The oil may be contained in a U-shaped container and the food, which may be breaded or batter-coated chicken, conveyed through the oil down one limb and up the other limb of the U-shaped container. |
