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Preparation method of seasoning burdock crisp chips through microwave-assisted efficient vacuum frying

A vacuum frying and microwave-assisted technology, which is applied in the field of fruit and vegetable crisp processing, can solve the problems of lack of seasoning products, achieve low frying temperature, solve the effects of poor storage resistance and low fat content

Inactive Publication Date: 2013-08-14
宁波素子园八味食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many vacuum-fried fruit and vegetable crisps on the market, but there are basically no seasoning products that use microwave-assisted high-efficiency vacuum frying.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1: Production and processing method of microwave-assisted vacuum frying conditioning burdock slices (soy sauce flavor)

[0041] After cleaning the burdock, put it in water, peel and slice it, and then soak it in color-protecting solution (0.5% ascorbic acid + 0.5% NaCl) at room temperature for 30 minutes. Blanch in VC sodium solution for 3-5 minutes, take it out immediately and cool it with cooling water. Then put it into the soaking solution (5% glucose + 20% maltodextrin) for 3 hours, take it out, wash the soaking solution on the surface of the burdock slices, drain the water on the surface, and slow freeze at -20°C for 12 hours. Vacuum microwave fry the frozen burdock slices, turn on the microwave source of the vacuum microwave frying equipment, and control the microwave power to 2000 W, so that the oil temperature rises to about 95±2°C in a short period of time, and the vacuum The temperature is 0.095 MPa. Immerse the basket filled with burdock slices in...

Embodiment 2

[0042] Example 2: Production and processing method of microwave-assisted vacuum frying conditioning burdock slices (butter flavor)

[0043] After cleaning the burdock, put it in water, peel and slice it, then put it in the color protection solution (0.5% ascorbic acid + 0.5% NaCl), soak it at room temperature for 30 minutes, and put the burdock slices in 0.5% D at 95℃ after color protection. - Blanch in iso-VC sodium solution for 3-5 minutes, take it out immediately and cool it with cooling water. Then put it into the soaking solution (5% glucose + 20% maltodextrin) for 3 hours, take it out, wash the soaking solution on the surface of the burdock slices, drain the water on the surface, and slow freeze at -20°C for 12 hours. Vacuum microwave fry the frozen burdock slices, turn on the microwave source of the vacuum microwave frying equipment, and control the microwave power to 2000 W, so that the oil temperature rises to about 95±2°C in a short period of time, and the vacuum Th...

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PUM

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Abstract

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.

Description

technical field [0001] A method for preparing seasoned burdock crisps by microwave-assisted high-efficiency vacuum frying relates to a microwave-assisted vacuum frying dehydration processing technology with high thermal efficiency, and belongs to the technical field of fruit and vegetable crisps processing. Background technique [0002] Burdock, the Latin scientific name is Arctium lappal, and it is also called beef vegetable, vigorous seed, evil real, burdock seed, bat thorn, oriental radish, American ginseng, and bullwhip. Burdock is a biennial herbaceous plant of Compositae, the wild species is a perennial root plant, and the cultivated species is a biennial or triennial large herbaceous plant. The main producing areas are Xuzhou, Hebei, Xinjiang and other places. The tender leaves and fleshy roots of burdock are edible. It is a health-care vegetable with high nutritional value. It is known as the "King of Vegetables". Its nutritional value can be compared with ginseng. ...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23L1/01A23L19/10A23L5/10
Inventor 张慜祝银银郑正足石永文张卫明段新红
Owner 宁波素子园八味食品有限公司
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