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Production method of instant crisp okra chips

A production method and a technology for crisp chips, which are applied in the production field of ready-to-eat okra chips, can solve the problems of high oil content of okra chips, unfavorable health, and threat to shelf life, etc., so as to improve product quality and added value, and are not easy to be oxidized. Deteriorating, less destructive effects

Inactive Publication Date: 2018-05-18
厦门市花果山食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, the vacuum low-temperature frying and puffing technology is mainly used to produce okra chips. The produced okra chips have the advantages of good color, strong aroma, and crisp taste. However, the vacuum low-temperature frying and puffing technology is used. The okra crisps still have shortcomings such as high oil content, which is not conducive to health.
At the same time, due to the rancidity caused by the oil content, it also seriously threatens its shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Step 1 raw material processing: select fresh okra fruit, clean and remove the stalks;

[0025] Step 2 blanching to protect the color: place the okra treated in step 1 in boiling water for 10 seconds, blanching to protect the color and then cooling to 2-5°C;

[0026] Step 3 freezing: place the okra soaked and seasoned in step 2 in a cold storage at a temperature of -18°C~-15°C for freezing for 3 hours;

[0027] Step 4 Microwave vacuum freeze-drying: take the frozen okra out of the freezer, put it into microwave vacuum freeze-drying equipment for drying, and the drying process is: freeze-drying for 2 hours under the conditions of pressure 15Pa and temperature -25°C, During this process, the microwave power is controlled at 200w / kg; then nitrogen gas is introduced, the pressure is controlled at 60Pa, and the freeze-drying is continued for 4 hours. In the process, the microwave power is controlled at 400w / kg for the first 2 hours; The power is controlled at 100w / kg; out of...

Embodiment 2

[0030] Step 1 raw material processing: select fresh okra fruit, clean and remove the stalks;

[0031] Step 2 blanching to protect the color: place the okra treated in step 1 in boiling water for 10 seconds, blanching to protect the color and then cooling to 2-5°C;

[0032] Step 3 freezing: place the okra soaked and seasoned in step 2 in a cold storage at a temperature of -18°C~-15°C for freezing for 4 hours;

[0033] Step 4 Microwave vacuum freeze-drying: take the frozen okra out of the freezer and put it into a microwave vacuum freeze-drying device for drying. The drying process is as follows: freeze-drying for 2.5 hours at a pressure of 10 Pa and a temperature of -30°C. During this process, the microwave power is controlled at 180w / kg; then nitrogen gas is introduced, the pressure is controlled at 60Pa, and the freeze-drying is continued for 3 hours. In the process, the microwave power is controlled at 400w / kg for the first 1 hour; The power is controlled at 150w / kg; out of...

Embodiment 3

[0035] Step 1 raw material processing: select fresh okra fruit, clean and remove the stalks;

[0036] Step 2 blanching to protect the color: place the okra treated in step 1 in boiling water for 10 seconds, blanching to protect the color and then cooling to 2-5°C;

[0037] Step 3 freezing: place the okra soaked and seasoned in step 2 in a cold storage at a temperature of -18°C~-15°C for freezing for 2 hours;

[0038] Step 4 Microwave vacuum freeze-drying: take the frozen okra out of the freezer and put it into a microwave vacuum freeze-drying device for drying. The drying process is: freeze-drying for 1.5 hours at a pressure of 20Pa and a temperature of -20°C. During this process, the microwave power is controlled at 150w / kg; then nitrogen gas is introduced, the pressure is controlled at 60Pa, and the freeze-drying is continued for 5 hours. In the process, the microwave power is controlled at 400w / kg for the first 2 hours; The power is controlled at 200w / kg; out of the wareho...

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Abstract

The invention discloses a production method of instant crisp okra chips. The production method is characterized by comprising the following steps: step 1, treatment of raw materials: selecting fresh okra fruits, performing thorough cleaning and removing pedicles; step 2, color protection by blanching: putting the okra treated in the step 1 into boiled water for 10s, and cooling the okras to 2-5 DEG C after color protection by blanching; step 3, freezing: putting the okra soaked and flavored in the step 2 into a refrigerated warehouse with the temperature of -18 to -15 DEG C for performing freezing for 2-4h; and step 4, microwave vacuum freeze drying: taking out the okra subjected to freezing treatment from the refrigerated warehouse, putting the okra into microwave vacuum freeze drying equipment and performing drying to obtain freeze-dried crisp okra chips with the moisture content of 5% and below by mass. Compared with the prior art, the crisp okra chips produced by the production method of the instant crisp okra chips disclosed by the invention have the advantages of integral appearance, smooth surface, crisp mouthfeel, good sensory quality, longer storage life and the like, andavoid the defects of high oil content and the like in a traditional frying process.

Description

technical field [0001] The invention relates to the field of deep processing of okra, in particular to a production method of instant okra chips. Background technique [0002] Okra, also known as kidney-tonifying grass, okra, okra, etc., is an annual herb of the Malvaceae okra family. It is native to the tropical regions of Africa. It was introduced into my country in the 1990s and is now cultivated everywhere. Okra is eaten with tender fruit, which is rich in protein, free amino acids and minerals. The fruit also contains viscous substances composed of pectin and polysaccharides. It is determined that every 100 grams of tender fruit contains 2.5 grams of protein, 0.1 grams of fat, Sugar 2.7 grams, cellulose A660 international units. 10.2 mg of vitamin B, 20.06 mg of vitamin B, 44 mg of vitamin, 81 mg of calcium, 63 mg of phosphorus, and 0.8 mg of iron are ideal high-grade green nutrition and health vegetables in the new century. In recent years, it has become a popular ve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00
CPCA23L19/03A23L33/00
Inventor 李海珍罗珊珊
Owner 厦门市花果山食品有限公司
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