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Method for processing fruit and vegetable chips by vacuum low-temperature oil bath and dehydration

A technology of vacuum low-temperature oil bath, fruit and vegetable chips, applied in the field of food processing, can solve the problems of fading, incapable of continuous large-scale production, hard taste, etc., and achieve the effect of crisp taste, bright color and full state

Inactive Publication Date: 2011-04-27
PENGLAI JINGLU FISHERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But now the domestic VF processing technology is still immature, and there are disadvantages such as high processing cost, low production efficiency, inability to continue large-scale production, hard taste, poor state, serious fading, etc. Compared with foreign products, the product quality still has certain gaps. gap

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for vacuum low-temperature oil bath dehydration processing potato sticks, comprising the following steps:

[0034] 1. Raw material processing:

[0035] (1) Material selection: choose fruits and vegetables with plump appearance and no rot;

[0036] (2) Cleaning: Wash fruits and vegetables until the surface is clean and free of impurities;

[0037] (3) Peeling: mechanical peeling, manual inspection.

[0038] 2. Slicing or stripping: French fries are cut into strips with a length of 4-10cm and a width and thickness of about 0.8cm.

[0039] 3. Precooking and sugar dipping and dehydration by dehydrating enzymes: using the same amount of supplementary continuous heating and boiling sugar dipping method, precooking and sugar dipping are combined into one process to complete, and fruits and vegetables are dehydrated by dehydrating enzymes while precooking sugar dipping.

[0040] The specific operation steps are:

[0041] Use maltose solution with a sugar content of...

Embodiment 2

[0051] A method for vacuum low-temperature oil bath dehydration processing hawthorn brittle fruit, comprising the following steps:

[0052] 1. Raw material processing:

[0053] (1) Material selection: choose fruits and vegetables with plump appearance and no rot;

[0054] (2) Cleaning: Wash fruits and vegetables until the surface is clean and free of impurities;

[0055] (3) Peeling: Mechanical peeling and core removal, manual inspection.

[0056] 2. Puncture: use machinery to puncture the hawthorn raw material, the aperture is 0.3-0.5mm, and each hawthorn has 8-20 holes.

[0057] 3. Biological enzyme wall breaking and vacuum displacement soaking:

[0058] In the vacuum equipment, soak the fruits and vegetables in the soaking solution at 20°C~45°C. The soaking liquid uses maltose solution with a sugar content of 20%~30%, citric acid solution with a concentration of 0.1%~0.6%, and a citric acid solution with a concentration of 0.05%~ 0.1% iso-VC sodium solution, add corresp...

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PUM

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Abstract

The invention discloses a method for processing fruit and vegetable chips by vacuum low-temperature oil bath and dehydration, comprising the following steps of: selecting fruit and vegetable raw materials, cleaning, cutting into slices or strips or puncturing, and carrying out oil bath in vacuum. The method for processing fruit and vegetable chips by vacuum low-temperature oil bath and dehydration, provided by the invention, ensures that the product of the fruit and vegetable chips is far ahead of the domestic same industry on both production efficiency and product quality and reaches the advanced world level, and the fruit and vegetable chips have the advantages of crisp taste, full shape, brightness in color and low oil content.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing fruit and vegetable crisps by vacuum low-temperature oil bath dehydration. Background technique [0002] Vacuum low-temperature oil bath dehydration processing technology, referred to as VF technology, was first invented by Japan in 1976 and is mainly used in the processing of various fruits and vegetables. Because the products processed by VF technology have many characteristics such as low processing temperature, no oxidation process, highly concentrated nutrients, natural color, crisp taste, low oil content, etc., and there is no oxidative decomposition of oil, no harmful substances are produced, and the product has a long shelf life. It is favored by consumers in developed countries such as Europe, America and Japan. Our country began to introduce this technology in the 1990s. Because its processed products have excellent performance and taste, it has b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 牟伟丽杨应进李宁曹建峰柯昌松张道旭
Owner PENGLAI JINGLU FISHERY
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