41results about How to "Low frying temperature" patented technology

The invention discloses a method for producing friend peanut kernels with low peroxide number for fried peanuts with strong oxidation resistance and long quality guarantee period. The method comprises the following steps of: (1). selecting peanut kernels; (2). charging nitrogen: continuously supplementing nitrogen for a frying pan through a nitrogen making machine, wherein the nitrogen charging time is 20-25 minutes, and the nitrogen charging purity is 98.5-99.5%; (3). frying with mixed water and oil, wherein the temperature of oil at the upper layer is within 130-200 DEG C, the temperature of oil at the lower layer is within 55-130 DEG C, and the temperature of the oil water demarcation face is controlled to be below 55 DEG C; (4) processing the fried peanut kernels; (5). coating a film:a film solution is prepared by a pea starch solution with the concentration of 5%, during preparation, the film solution needs to be gelatinized in a boiling water bath for 20 minutes, the temperature of the film solution is maintained to be within 30-40 DEG C, and then the film solution is coated on the surfaces of the fried peanut kernels; and (6). drying the fried peanut kernels subjected to film coating in a vacuum-freezing drying machine, wherein the freezing temperature is minus 35 DEG C, and the vacuum degree is 0.05 MPa.

The invention discloses a fried minced fillet product. The fried minced fillet product is characterized by comprising the following components: frozen minced fillet, silver carp meat, rice, ice water, cornstarch, salad oil, fresh egg white and seasonings. The invention further discloses a preparation method of the fried minced fillet product. The fresh silver carp meat is added, thus the layering sense of the product is improved, the fish smell is stronger, and the meat quality is more tender; after adding the selenium-enriched rice, on one hand, the selenium content in the product is increased, and the product is more nutrient; on the other hand, the cereals and the minced fillet are reasonably matched, and dietary nutrition is balanced; the used fat is soybean oil, and the unsaturated fatty acid content is increased compared with the way of adding fats in the traditional minced fillet product; low-temperature drying frying is adopted, white granulated sugar is replaced by glucose and xylose, and the frying time is shortened and the frying temperature is lowered under the condition of high vacuum degree, thus the product is easier to colour.

The invention provides a preparation method of breaded shrimps. The preparation method comprises the following steps: uniformly wrapping the surfaces of shrimp meat with a layer of wrapping paste and treating the shrimp meat wrapped with breadcrumbs by adopting a low-temperature and low-pressure frying technology; preparing the wrapping paste: adding 1.2 weight times of water into the wrapping paste powder, wherein the temperature of the water is 3 to 5 DEG C, uniformly stirring to obtain dilute wrapping paste, wherein the wrapping paste powder is prepared from the following main raw materials in parts by weight: 20 to 30 parts of cassava starch, 20 to 30 parts of gluten powder, 2 to 4 parts of edible salt, 5 to 10 parts of spice, 1 to 5 parts of white granulated sugar, 2 to 6 parts of acetylated distarch phosphate, and 1 to 5 parts of a leavening agent; the low-temperature and low-pressure frying technology is that the pressure is 2 to 5 kPa, the temperature is 60 to 80 DEG C and the frying time is 2.5 to 3 minutes. According to the preparation method provided by the invention, the oil absorption amount of the fried breaded shrimps can be reduced, the quality of a product is improved, and the shelf life of the product is prolonged.

The invention relates to aquatic product processing technology, and aims to provide a processing method for vacuum packaging of freshwater fish heads. The method sequentially comprises the following processing steps of: cutting the fish heads; salting; cleaning; bisecting; wrapping powder; frying in vacuum; bagging and adding seasoning solution; sealing bags; and sterilizing to obtain the vacuum-packaged fish head finished products. The vacuum-packaged freshwater fish head products have the quality guarantee period of over 6 months and can be eaten after the bags are opened, and the method has the advantages of improving the comprehensive utilization level for processing freshwater fish and having obvious economic benefit.

The invention discloses a method for preparing diced chicken with composite taste through high-pressure permeation combined low-temperature aroma fixation. The method comprises the following steps: (1) mixing diced chicken, water, sweet potato starch, corn starch, papain, ginger protease, kiwi fruit protease and a pickling material, tenderizing at 8.5-12.5 DEG C, and pickling to be tasty; (2) performing vacuum tumbling on the tenderized and pickled diced chicken; (3) carrying out vacuum packaging, and carrying out high-pressure permeation flavoring and pre-cooking treatment; (4) performing vacuum multi-stage deep-frying, wherein the vacuum degree of the whole vacuum multi-stage deep-frying process is -0.088 MPa to -0.096 MPa; (5) carrying out multi-stage low-temperature treatment to lock and fix fragrance; (6) performing vacuum packaging on the diced chicken meat subjected to fragrance locking and fragrance fixing; and (7) carrying out liquid nitrogen quick-freezing on the diced chicken packaged in vacuum to obtain the diced chicken with the composite taste. According to the method, industrial production of diced chicken is achieved through the technological process, the efficiencyis high, and the taste and mouthfeel of the diced chicken are guaranteed through various technologies.

The invention discloses a method for making purple yam chips through a microwave vacuum low-temperature oil bath dehydration technology (VODT). The method includes the steps that fresh purple yam is cleaned, peeled and cut into chips, the chips are blanched for 30-120 s in water at the temperature of 95 DEG C-100 DEG C, spray cooling is carried out, and the chips are contained on a plate and frozen quickly for 24 h at the temperature of minus 35 DEG C; the thoroughly frozen purple yam chips are contained in a polytetrafluoroethylene material frame, the material frame is moved into a microwave vacuum low-temperature oil bath dehydration integrated machine, vacuumizing is carried out until the pressure is 0.095-0.098 Mpa, microwave heating is started until oil temperature rises to 80-105 DEG C, the material frame is soaked in hot oil to be heated, and water contained in the purple yam chips is greatly sublimated and evaporated for 20-25 min; after oil boiling becomes weaker, oil temperature rises again, the vacuum degree is stabilized at 0.095-0.097 Mpa, the hot oil in a kettle is pumped by an oil pump to a storage tank for use, and the material frame is centrifuged at the speed of 100-300 rpm for 2-5 min to remove oil on the surfaces of the purple yam chips; after centrifugation is stopped, the purple yam chips are taken out, seasoning is mixed while the purple yam chips are hot to obtain needed flavor through blending, and finished products are obtained after cooling and packaging. The produced purple yam chips can keep the color, the fragrance and nutrient ingredients of purple yam well, is fragrant, crispy, tasty and good in mouthfeel, and is leisure food having good market prospects.

The invention discloses deep-fried fish tofu and a preparation method thereof. The deep-fried fish tofu is prepared from the following raw materials in part by weight: 10-20 parts of fish meat, 50-60 parts of water, 10-20 parts of soy isolate protein, 10-20 parts of salad oil, 1-5 parts of salt, 2-5 parts of sugar, 5-8 parts of seasoning and 5-8 parts of flavoring oil; the deep-fried fish tofu has the beneficial effects that the color and the luster of the skin of tofu is golden yellow, the tofu contains a great amount of water, and the deep-fried fish tofu has tendered and crispy mouthfeel; the fish meat is matched with the soy isolate protein, the nutrition of the soybeans is kept, and inorganic salt, vitamin A, vitamin D, vitamin B1, vitamin B2, vitamin B12, magnesium element, folic acid and other low-fat mineral substances are added, so that the deep-fried fish tofu has rich nutrition; salad oil at 130 DEG C is adopted for frying, the frying temperature is low, and the nutritional ingredients such as protein can be fully kept; and compared with the other salad oils, the adopted salad oil does not contain cancerogenic substances (aflatoxin and cholesterol), thereby facilitating the human health.

The invention discloses a method for processing wine red sage root slices, which comprises the following steps: 1) taking the red sage root medicinal material, removing impurities and residual stems, and washing; 3h; 3), cutting the infiltrated Danshen medicinal material into slices with a thickness of 2-4 mm, and then drying to obtain Danshen tablets; 4), adding the Danshen slices into an aqueous solution of rice wine, the amount of the rice wine solution being 8-12% of the mass of Salvia miltiorrhiza, The mass concentration of the rice wine aqueous solution is 8-15%, mix well, and simmer for 2-3 hours; 5), pour the Danshen slices that have been simmered in step 4) into a frying container, and fry at 120-150°C for 6 ‑9min, take it out, let cool to obtain the product. Through the precise control of temperature, time and the amount of yellow rice wine, the present invention makes the quality of the produced product stable and has strong operability. The present invention has low frying temperature and short frying time, and the present invention also screens the thickness of the Danshen slices to obtain a suitable thickness, so that finally the content of salvianolic acid B in the product is high. The salvianolic acid B content of the prepared product can reach up to 18.92mg / g.

The invention relates to a stuffed fried dough twist being capable of lowering fasting blood-glucose and increasing glucose tolerance and having a glycose metabolism regulating function as well as a production method thereof. The fried dough twist comprises a wrapper and stuffing in the mass ratio of 9:(1-8). According to the fried dough twist, wheat flour is partially replaced by wheat fibers, the content of protein in ingredients is decreased, the content of amino acid is further decreased, the Maillard reaction during production is weakened, and the fried dough twist is light in color and attractive in appearance and can promote the appetite of people; compared with common fried dough twists, the fried dough twist can lower the fasting blood-glucose and increase the glucose tolerance, the formula and the production method of the fried dough twist are proper, and effective components are well protected; compared with the common fried dough twists, the fried dough twist can lower the fasting blood-glucose and increase the glucose tolerance and is more suitable for diabetes and health-conscious people, the fried dough twist is suitable for more people, the market blank is filled up, and the relation between healthy diets and high-sucrose food is promoted to a new level.

The present invention discloses a fragrant and crisp Chinese yam slice and a processing method thereof, and relates to the field of food processing. The fragrant and crisp Chinese yam slice comprisesChinese yams, fingerleaf rodgersflower rhizome and citric acid. A layer of fingerleaf rodgersflower rhizome micro-powder is evenly spread on the surfaces of the Chinese yam slice to prevent the browning of the Chinese yam slice. Secondly, the Chinese yams and fingerleaf rodgersflower rhizome are combined; and the fragrant and crisp Chinese yam slice removes greasiness, relieves toxins by frying and roasting, improves digestion, and reduces or even eliminates dyspepsia symptoms possibly happening after eating the oil-fried Chinese yam slice.

The invention discloses a method for producing friend peanut kernels with low peroxide number for fried peanuts with strong oxidation resistance and long quality guarantee period. The method comprises the following steps of: (1). selecting peanut kernels; (2). charging nitrogen: continuously supplementing nitrogen for a frying pan through a nitrogen making machine, wherein the nitrogen charging time is 20-25 minutes, and the nitrogen charging purity is 98.5-99.5%; (3). frying with mixed water and oil, wherein the temperature of oil at the upper layer is within 130-200 DEG C, the temperature of oil at the lower layer is within 55-130 DEG C, and the temperature of the oil water demarcation face is controlled to be below 55 DEG C; (4) processing the fried peanut kernels; (5). coating a film: a film solution is prepared by a pea starch solution with the concentration of 5%, during preparation, the film solution needs to be gelatinized in a boiling water bath for 20 minutes, the temperature of the film solution is maintained to be within 30-40 DEG C, and then the film solution is coated on the surfaces of the fried peanut kernels; and (6). drying the fried peanut kernels subjected to film coating in a vacuum-freezing drying machine, wherein the freezing temperature is minus 35 DEG C, and the vacuum degree is 0.05 MPa.

The invention discloses a preparation method of seasoning burdock crisp chips through microwave-assisted efficient vacuum frying, belonging to the technical field of fruit and vegetable crisp chip processing. The preparation method comprises the steps of: by taking fresh burdock as a raw material, cleaning the burdock, peeling and slicing the burdock in water, soaking the burdock in a color-protecting solution, blanching, dipping, slowly freezing, carrying out microwave-assisted vacuum frying, carrying out vacuum deoiling, seasoning, baking, cooling, packaging, sterilizing a finished product and preserving. The color-protecting agent is used for treating to keep the color and luster of the product; the efficient heating is carried out by using microwave and the puffing under the condition of low temperature is realized; and the brittleness of the product is improved by slow freezing, and a low-temperature vacuum frying technology has the characteristics that the color and luster, unique flavor substances and nutritional ingredients of burdock crisp chips can be maintained, oil content is low, fried grease can not be oxidized easily, the shelf life of the product is long, and the like. The seasoning burdock crisp chips are high in cellulose content, crisp and delicious, not greasy, convenient and hygienic, thus being a leisure food appropriate for both the old and the young. The preparation method adopts the combination of vacuum frying and microwave for dehydration, so that the vacuum frying efficiency is improved by 20%-30%, the types of the burdock processing products are enriched, and great economic benefits are expected to be produced.

The invention belongs to the technical field of food processing, and particularly relates to a low-oil content crispy surimi-based product and a production method thereof. The finished product with an oil content of less than 13% is prepared through the following steps of: adopting fresh surimi or frozen surimi as the main raw material; chopping for 1-2 minutes; adding starch and water and continuously chopping for 1-2 minutes, then adding gingerade, powdered sugar, gourmet powder and onion sections and chopping for 1-2 minutes, and finally adding salt and chopping for 3-5 minutes; shaping, heating for curing and freezing; and then vacuum frying, deoiling and seasoning the product after freezing. Through the invention, the problems of single variety, poor convenience and edibility and the like of deeply-processed aquatic products in the prior art are solved, and a vacuum frying technology is applied to the development of low-oil content crispy surimi-based products. The crispy surimi-based product obtained by the invention is crispy in taste, nutritional, healthy, convenient to eat and easy to store and is suitable for industrial production.

Frying equipment used for food comprises a first container, an air extracting device, a second container and a first valve, by opening and closing the air extracting device and the first valve, an annular loop can be formed by the first container, the air extracting device, the second container and the first valve, the food placed in the first container can be fried for multiple times through the loop, and the degree of automation is high. Through the opening and closing of the first valve and the operation of the air extracting device, oil can be cycled repeatedly between the first container and the second container, the oil can be used repeatedly, the food can be fried for multiple times in a negative pressure and low temperature condition, the intelligence, safety and health are achieved, and the energy and time are saved.