Wok structure and principle

Wok structure and principle:

The drum frying pan is mainly composed of a rack hopper, a cylinder, a fire shield, etc. The motor drives the gear shaft through the V-belt, and the gear on the gear shaft drives the large gear on the cylinder to rotate; so the cylinder rotates continuously and evenly, and the material flows from The hopper is fed into the cylinder for steaming and frying. Can fully destroy oilseed cells. When adding water for steaming and frying, the protein absorbs water and swells, which can completely "break" the unbroken cells from the inside of the cells, so that the dispersed fine oil droplets can be further aggregated. Thereby increasing the oil yield. The protein is fully coagulated and denatured and hardened, and the ability to withstand pressure is improved, which is also conducive to the aggregation of oil. Practice has proved that the more thorough the protein denaturation, the higher the oil extraction rate. Moisture and heat effect: phospholipids swell with water, the solubility in oil decreases after protein denaturation, and oil Clear; there is water vapor protection, the oil is not pasty, and the processed oil is lighter in color and does not turn black.