Food preparation includes utilizing food immersion into low temperature cooking fluids, high temperature cooking fluids, or a combination of applications thereof. Foods are generally closely wrapped in vented, pliable, formidable outer skins. An example construction of such an outer skin is provided, as are examples of food preparation processes.

The present invention relates to a method for preparing a potato product for finish-frying, a processing line therefor and a potato product for finish-frying. The method according to the invention includes the steps of: —supplying a quantity of potatoes of a potato variety with an underwater weight equal to or lower than 300 g/5 kg; —washing, peeling and cutting the supplied potatoes to form a basic potato product; —blanching the basic potato product to form a blanched potato product; —drying the blanched potato product; —applying a coating to the blanched and dried potato product to form a coated potato product; and —pre-frying the coated potato product to form a pre-fried potato product, wherein the steps provide a potato product, the energetic value of which is lower than 190 kCal/100 g after finish-frying.

A deep fryer and related methods of frying a whole turkey in a reduced cooking oil volume. A frying basin can have a rounded profile avoiding dead spaces within the frying basin. The frying basin can include a recessed channel at a bottommost portion of the frying basin to accommodate a heating element, such that the heating element does not project above a floor of the frying basin. The deep fryer can have a rotisserie assembly for mounting and rotating the whole turkey such that only a lower half of the whole turkey is submerged within the cooking oil at any one time. The deep fryer can include a kick-stand feature that allows a user to lower and raise the rotisserie assembly including the whole turkey using only one hand such that a user need not lean over or otherwise put their hands or body above the frying basin.

The invention relates to instant rice and a preparation process thereof. The components comprise sticky-free glutinous rice, milk powder, multigrain powder, fruit and vegetable powder, nut powder. The preparation process comprises following steps: 1) making sticky-free glutinous rice; 2) adding auxiliary materials; 3) packaging. The invention has the following advantages: simple components, convenient preparation, convenience, feeling full, nutrition, delicious taste and other advantages, and is more suitable for large-scale centralized production, and has a high hygienic index, the industrial standards of its production can be customized to avoid the disadvantages of poor hygienic conditions in snack bars that fail to meet hygienic requirements, it is suitable for single packaging, transportation and long-term storage, and is conducive to the rapid development of the food culture and customs of powder food brewing. It has a wide range of application scenarios, high market commercial value, and benefits the country and people.

[Problem] To provide: a method for improving the stability of an oil or fat composition for frying use by preventing the coloration of the oil or fat composition and also preventing the increase in an anisidine value and the decrease in the content of a tocopherol compound in the oil or fat composition when a food material is fried with the oil or fat composition; and a stabilizer for an oil or fat composition for frying use.

[Solution] A method for stabilizing an oil or fat composition for frying use according to the present invention is characterized in that a chlorophyll compound is added at a concentration of 0.05 to 2 ppm by mass inclusive to an edible oil or fat. It is preferred that the chlorophyll compound is added in the form of a chlorophyll compound-rich solution having a chlorophyll compound concentration of 1 to 1,000 ppm by mass inclusive. A stabilizer for an oil or fat composition for frying use according to the present invention contains a chlorophyll compound as an active ingredient.

A fryer apparatus and method of frying food products includes a cooking chamber, a heater disposed external to the cooking chamber, a fuel system disposed external to the cooking chamber, a blower configured to propel an airflow toward a heater, and a fuel injector configured to inject fuel into the airflow to create an air-fuel mixture. The fuel system is configured to deliver an air-fuel mixture to the heater. The heater is configured to ignite the air-fuel mixture to provide an external heating source for the cooking medium within cooking chamber. The temperature of the cooking medium is controlled by varying the speed of the airflow.

A composition facilitates smooth and efficient intake of a food containing abundant insoluble dietary fibers, including non-edible part, through improvement in its texture and taste. The composition includes a fine particle composite having insoluble dietary fibers and fat/oil. The composition includes edible and inedible parts of a food material. A dry weight ratio of inedible part to edible and inedible part is 1% to 80%. The composition has 0.1 mass % or more of insoluble dietary fibers, a fine particle content of 2 to 98 mass %, a total fat/oil content of 10 to 98 mass %, and less than 20 mass % water. A modal diameter after ultrasonication is 0.3 to 200 m, a ratio of specific surface area per unit volume after ultrasonication to minimum particle size after ultrasonication is 0.1 or more, a ratio of specific surface area per unit volume before and after ultrasonication is 0.01 to 0.99.

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

In order to suppress the deterioration of frying oil and fat, there are provided: a fry cooking method that uses a silicone-oil containing oil and fat as the frying oil and fat and forcibly cools the surface of the frying oil and fat; a method for suppressing the deterioration of a silicone oil-containing oil and fat, the method including forcibly cooling the surface of the silicone oil-containing oil and fat during the heating of the silicone oil-containing oil and fat; and a fry cooking device provided with a fryer into which the silicone oil-containing oil and fat is placed as the frying oil and fat, and a forced cooling device (blower) for forcibly cooling the oil surface of the silicone oil-containing oil and fat placed in the fryer.

A method of preparing frozen breaded poultry meat in which the poultry meat is compressed into a solid form, frozen, formed into portions, batter-breaded while frozen, and par-fried. The par-fried breaded poultry meat portions may then be cooked for consuming. The method enables the control of portion size independent of the shape, and provides a frozen breaded poultry meat portion that when cooked, has the appearance and the texture of whole muscle meat, independent of trimmings content.