| 摘要 |
Apparatus and method for preparing hot food products in portions of predetermined size by rehydrating a dehydrated food product to provide a dough that can be shaped and heated. The apparatus includes means for storing bags of dehydrated product and for opening individual bags as needed to maintain a desired level of dehydrated product in a hopper. Rehydration means are provided, including a metering chamber to meter a portion of the dehydrated food product, and a rehydration head to uniformly wet the dehydrated food product to form a coherent dough. The dough is passed through a forming means to form it into predetermined pieces that are extruded from a forming chamber, and a wire knife passes linearly across the forming chamber to separate the extruded product therefrom. A product transfer conveyor is provided to convey the shaped dough pieces to a fryer vessel in which heated frying oil is provided. The fryer vessel includes two perforated baskets for sequentially receiving the product to be fried in a two-step frying operation. The resulting product has a desirable texture, taste, and appearance. |
