Method for preparing fried snack food at low temperature

Abstract

The invention relates to a method for preparing fried snack food at low temperature. The method comprises the following steps: cleaning the food raw material; cutting the cleaned food raw material into slices or strips; steaming and cooking the sliced or stripped food raw material to obtain the semi-finished product with 80 percent cooked; cooling the semi-finished product to the room temperature, and freezing the semi-finished product at the temperature of minus 17 DEG C to minus 20 DEG C for 24 to 48 hours to obtain the frozen semi-finished product; frying the frozen semi-finished product, which is not unfrozen, for 25 to 45 minutes at low temperature of between 78 and 98 DEG C and under the vacuum condition to obtain deoiled food; and packaging the deoiled food to obtain the finished product, namely, the fried snack food. By the method for preparing fried snack food at low temperature, the carcinogenic defect in the traditional process is eliminated, the application range is wide, and the process flow processing efficiency is high.

Description

technical field [0001] The invention relates to a method for frying food, in particular to a method for frying snacks at low temperature. Background technique [0002] Fried snacks have been widely favored by food consumers. However, fried snacks produced by ordinary techniques have always been unable to get rid of carcinogenic defects. Studies have shown that fried snacks are prone to carcinogens when cooked at a high temperature exceeding 120°C People who often eat fried food have a much higher incidence of cancer than those who do not eat or seldom eat fried food, so many people who love fried food are worried. With the advancement of science and technology, in order to To change this status quo, fried small food can be fried at a temperature lower than 120°C, and food vacuum frying equipment has appeared, which has effectively changed the current situation of high-temperature fried small food. However, although the existing technology With food vacuum frying equipment, ...

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Problems solved by technology

[0002] Fried snacks have been widely favored by food consumers. However, fried snacks produced by ordinary techniques have always been unable to get rid of carcinogenic defects. Studies have shown that fried snacks are prone to carcinogens when cooked at a high temperature exceeding 120°C People who often eat fried food have a much higher incidence of cancer than those who do not eat or seldom eat fried food, so many people who love fried food are worried. With the advancement of science and technology, in order to To change this status quo, fried small food can be fried at a temperature lower than 120°C, and food vacuum frying equipment has appeared, which has effectively changed the current situation of high-temperature fried small food. However, although the existing technology With food vacuum frying equipment, it has always been a major problem in the fried snacks processing industry to make the food vacuum frying equipment exert the best technical effect; secondly, in the fried snacks processing industry, in order to obtain the taste For more delicious and crispy fried snacks, the baking process is added to the traditional process. By pre-baking the fried snacks before frying, the surface of the fried snacks will form fine pores. When the stomata naturally expand to form bubbling, the bubbling makes the taste of fried snacks more delicious and crispy, but this kind of baking process is usually carried out at a temperature above 140°C, and the baking process is carried out at a temperature above 140°C. Baking inevitably has the risk of carcinogenesis, so this baking process can’t help but touch the nerves of fried snack lovers again, however, this traditional baking process has not been changed with the advancement of science and technology At present, solving the defects caused by the baking process is still the goal pursued by those skilled in the art for a long time; again, in the fried snacks processing industry, there is still such a phenomenon: in order to make fried snacks more delicious, quality-preserved The time is longer, and the fried snacks in traditional crafts are usually added with a large amount of food additives. Food additives have always been the invisible killer of people's health. If the human body eats food containing food additives for a long time, it will definitely affect the health of the body; in summary As mentioned above, although the processing method of fried snacks has been improved to some extent with the progress of science and technology, there are still many deficiencies, especially the application of new technologies is not mature enough, and the current method of fried snacks still has the hidden danger of carcinogenesis , and people's long-term consumption of food additives will seriously affect human health

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