Ajinomoto Co., Ltd.

Morihiro Sada

Takeshi Nishinomiya

Eri Hoshikawa

Hirofumi Terazaki

Tomoyuki Hirota

Masata Mitsuiki

Chiaki Nosaka

Makoto Wakabayashi

Shundo Harada

Hiroshi Takahashi

Makoto Tanabe

Teijirou Nakamura

Sachiyo Yoshida

Takashi Futatsugi

A method and apparatus for manufacturing charcoal grilled foods including a forge conveyer loading and transferring charcoals burning after firing, a temperature sensor detecting the heating power on the forge, a continuous type forge of a charcoal fire consisting of an air blower to keep heating power constant by means of adjusting air-capacity on the basis of the heating power detected by the temperature sensor, an ingredients transportation conveyer arranged over the forge and appropriately turning over the ingredients while transferring them.

Method and apparatus for manufacturing charcoal grilled foods

A heating apparatus includes a steel belt conveyer having a steel belt with a top part that transports and heats, and induction heating coils having an elliptical or a rectangular shape disposed under or over the top part of the steel belt such that the longitudinal direction of each of the induction heating coils forms an angle of 45&#xb0; to 135&#xb0; inclusive with the moving direction of the steel belt. A heating stabilization device can be used in such an apparatus. The heating stabilization device has one or a plurality of rollers that are brought into contact with the top surface of the top part of the steel belt so that the top part of the steel belt is prevented from rising during a heating operation.

Heating apparatus and heating stabilization device in thereof

A production method of Chinese fried meat dumplings includes loading meat dumplings on a conveyer, steaming the meat dumplings on the conveyer, and frying the meat dumplings by increasing a temperature of the conveyer from 50&deg; C. to 200-280&deg; C. in 1-8 minutes as the conveyer moves the meat dumplings toward downstream.

Production method of Chinese fried meat dumplings

The present invention relates to a method for manufacturing saut&eacute;ed onion or sofrit. The method includes the steps of saut&eacute;ing onion or sofrit ingredients in a rotary saut&eacute;ing machine, and heating the machine with an auxiliary heater concurrently with the saut&eacute;ing step, whereby the temperature at a center of the onion or sofrit ingredients in a rotary pot of the rotary saut&eacute;ing machine is increased to 85-950&deg; C. within 10 minutes; and after the temperature at the center of the onion or sofrit ingredients reaches 95&deg; C., deglazing is continuously carried out by spraying water, as required, while maintaining the surface temperature of the onion or sofrit ingredients at 95-120&deg; C. for 15 to 120 minutes, thereby effecting saut&eacute;ing processing. The method also includes the step of oscillating the rotary saut&eacute;ing machine concurrently with the saut&eacute;ing step. According to the present invention, it is possible to easily manufacture saut&eacute;ed onion and sofrit which has a less pungent taste, is superior in the sweet taste and the caramel flavor and in the shape retention property, and can greatly improve the flavor of hamburger, soup, pasta sauce and the like.

Method for manufacturing saut&eacute;ed onion or sofrit in a rotary saut&eacute;ing machine

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Kawasaki, Japan

Morihiro Sada