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Production process for frying abelmoschus esculentus with different tastes at low temperature in vacuum

A technology of vacuum low-temperature frying and production process, which is applied in food preparation, food coating, food science and other directions, can solve the problem of far different taste and color, and achieve the preservation of nutrients and natural color and taste, convenient at any time. Use, the effect of small deformation

Active Publication Date: 2014-07-16
LAIYANG HENGRUN FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The okra that can be seen in the market and hotels are mostly fresh vegetables, quick-frozen, stir-fried or cooked. Some manufacturers cook the okra and dry it into ready-to-eat food, but the taste and color are far different from fresh okra. Other instant Huang Qiu reports

Method used

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  • Production process for frying abelmoschus esculentus with different tastes at low temperature in vacuum
  • Production process for frying abelmoschus esculentus with different tastes at low temperature in vacuum
  • Production process for frying abelmoschus esculentus with different tastes at low temperature in vacuum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] (1) Raw material pretreatment: put the cleaned okra in hot water at 90°C for 5 minutes, and place it in cold water at 5°C for 1 minute;

[0047] (2) Freezing treatment: put the cooled okra into a quick freezer, and the temperature in the quick freezer is -30°C;

[0048] (3) Impregnation treatment: the okra after freezing is put into 20% maltose solution for ultrasonic-assisted vacuum impregnation for 35min, the ultrasonic power is 300W, the okra after the draining is put into a quick-freezing machine, and the temperature in the quick-freezing machine reaches-20°C;

[0049] (4) Vacuum frying: putting the okra after freezing into an oil temperature of 96°C in a low-temperature vacuum fryer and frying for 109 minutes;

[0050] (5) Deoiling: adopt a rotary centrifugal deoiler at 415 rpm, and perform centrifugal deoiling for 6 minutes to obtain the product.

[0051] The indexes of the prepared products are shown in Table 1.

Embodiment 2

[0053] (1) Raw material pretreatment: put the washed okra in hot water at 80°C for 10 minutes, then put it in cold water at 10°C for about 1 minute;

[0054] (2) Freezing treatment: put the cooled okra into the quick-freezing machine, and the temperature in the quick-freezing machine reaches below -20°C;

[0055] The temperature inside the medium quick freezer is -23°C.

[0056] (3) Dipping treatment: the frozen okra is put into 20% (sugar content 20°) maltose and vacuum-impregnated for 0.5 hour, the okra after the draining is put into a quick freezer, and the temperature in the quick freezer reaches -20°C;

[0057] (4) Vacuum frying: put the frozen okra into a low-temperature vacuum fryer at 76°C and fry for 30 minutes;

[0058] (5) Deoiling: adopt a 330 rpm rotary centrifugal deoiler, and centrifugally deoil for 8 minutes to obtain the product.

Embodiment 3

[0060] (1) Raw material pretreatment: put the washed okra in hot water at 95° C. for 3 minutes, and put it in cold water at 0° C. for about 2 minutes.

[0061] (2) Freezing treatment: put the cooled okra into the quick-freezing machine, and the temperature in the quick-freezing machine reaches below -20°C;

[0062] (3) Dipping treatment: Put frozen okra into 30% concentration of maltose mixed with fructose and maltodextrin (maltose: maltodextrin = 1:2) and vacuum soak for 1.4 hours in the seasoning solution, put the drained okra into into the quick-freezer, and the temperature inside the quick-freezer reaches -30°C;

[0063] (4) Vacuum frying: Put the frozen okra into a low-temperature vacuum fryer with an oil temperature of 90° C. and fry for 90 minutes.

[0064] (5) Deoiling: adopt a 380 rpm rotary centrifugal deoiler, and centrifugally deoil for 7 minutes to obtain the product.

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Abstract

The invention discloses a production process for frying abelmoschus esculentus with different tastes at low temperature in vacuum. The production process comprises the following steps: blanching washed abelmoschus esculentus in hot water; cooling and putting the abelmoschus esculentus into an instant freezer to be instantly frozen; putting the frozen abelmoschus esculentus into a seasoning solution to be immersed in vacuum; leaching and putting the abelmoschus esculentus into the instant freezer to be instantly frozen; carrying out vacuum low-temperature frying on the frozen abelmoschus esculentus; centrifuging and removing oil to obtain a product. The instant abelmoschus esculentus food prepared by the invention keeps the color, aroma, taste and nutritional components of the abelmoschus esculentus; meanwhile, the fried abelmoschus esculentus with different tastes are prepared and are suitable for different crowds including children, youngsters, middle-aged and aged people, diabetes mellitus patients and the like.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable food processing, and in particular relates to a processing method for preparing okra with different flavors by vacuum low-temperature frying. Background technique [0002] Okra (Okra, Hibiscus esculentus L.), also known as okra, is vividly called okra because of its horn-like fruit shape. It belongs to the Malvaceae okra and is an annual herb. For food, it is not only a nutritious and delicious vegetable, but also has medicinal and health care effects. [0003] Okra meat is soft and lubricated, with high nutritional value and unique flavor. It does not need to be peeled, nor does it need to take out the seeds. The whole fruit is edible, and it is very convenient to cook. It can be fried, boiled, cold, soup, and rinsed Hot pot, barbecue, etc., can also be used as pickles and cans. According to the characteristics of high viscosity of okra extract in foreign countries, its extract is us...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
CPCA23L5/11A23L5/15A23L5/17A23L19/03A23L33/00A23P20/10A23V2002/00A23V2250/616A23V2300/20A23V2300/24A23V2250/606A23V2250/5114
Inventor 吕忠华
Owner LAIYANG HENGRUN FOODSTUFF
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