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Processing method of bamboo shoot crisp chips with high quality and low fat

A low-fat, high-quality technology, applied in the direction of fat-containing food ingredients, food preservation, food ingredients, etc., can solve the problems of high fat content, reduce product oxidation degree, etc., to reduce oxidation degree, reduce fat content, reduce oxidation effect of possibility

Inactive Publication Date: 2018-10-23
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention uses fresh bamboo shoots as raw materials, adopts a segmented frying method to gradually fill in nitrogen to change the nitrogen-to-air volume ratio, which can solve the problem of high oil content in traditional methods, reduce the oxidation degree of products, and maintain the original flavor of bamboo shoots. Brings a taste similar to potato chips

Method used

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  • Processing method of bamboo shoot crisp chips with high quality and low fat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Raw material pretreatment: remove the outer skin of fresh bamboo shoots, wash them with clean water, and cut them into 1.5cm slices;

[0018] (2) scalding and rinsing: after the bamboo shoot slices were rinsed 5 times with tap water, put into the NaCl solution with a mass percentage concentration of 5% and scald them for boiling. After the water boiled, continue to boil for 8 minutes, then pull out and rinse with clear water;

[0019] (3) Soaking: 1kg of bamboo shoots is put into 3L of 0.4% NaCl solution by mass percentage and soaked for 12h;

[0020] (4) Drain: Rinse the soaked bamboo shoots 4 times with tap water, remove and drain;

[0021] (5) Over-oiling: Pour 100ml of edible oil into the pot to preheat, put the drained bamboo shoots into the pot and stir-fry for 1 minute;

[0022] (6) Segmented frying: Put the oiled bamboo shoots into a 100°C air fryer and fry for 10 minutes, and the frying environment is air; pick up the bamboo shoots and immediately put them...

Embodiment 2

[0025] (1) Raw material pretreatment: remove the outer skin of fresh bamboo shoots, wash them with clean water, and cut them into 1.5cm slices;

[0026] (2) scalding and rinsing: after the bamboo shoot slices were rinsed 5 times with tap water, put into the NaCl solution with a mass percentage concentration of 5% and scald them for boiling. After the water boiled, continue to boil for 8 minutes, then pull out and rinse with clear water;

[0027] (3) Soaking: 1kg of bamboo shoots is put into 3L of 0.4% NaCl solution by mass percentage and soaked for 12h;

[0028] (4) Drain: Rinse the soaked bamboo shoots 4 times with tap water, remove and drain;

[0029] (5) Over-oiling: Pour 100ml of edible oil into the pot to preheat, put the drained bamboo shoots into the pot and stir-fry for 1 minute;

[0030] (6) Segmented frying: Put the oiled bamboo shoots into a 100°C air fryer and fry for 10 minutes, and the frying environment is air; pick up the bamboo shoots and immediately put them...

Embodiment 3

[0033] (1) Raw material pretreatment: remove the outer skin of fresh bamboo shoots, wash them with clean water, and cut them into 1.5cm slices;

[0034] (2) scalding and rinsing: after the bamboo shoot slices were rinsed 5 times with tap water, put into the NaCl solution with a mass percentage concentration of 5% and scald them for boiling. After the water boiled, continue to boil for 8 minutes, then pull out and rinse with clear water;

[0035] (3) Soaking: 1kg of bamboo shoots is put into 3L of 0.4% NaCl solution by mass percentage and soaked for 12h;

[0036] (4) Drain: Rinse the soaked bamboo shoots 4 times with tap water, remove and drain;

[0037] (5) Over-oiling: Pour 100ml of edible oil into the pot to preheat, put the drained bamboo shoots into the pot and stir-fry for 1 minute;

[0038] (6) Segmented frying: Put the oiled bamboo shoots into a 100°C air fryer and fry for 10 minutes, and the frying environment is air; pick up the bamboo shoots and immediately put them...

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Abstract

The invention provides a processing method of bamboo shoot crisp chips with high quality and low fat. Fresh bamboo shoots are taken as raw material, after the raw material is pretreated, the bamboo shoots are soaked in a NaCl solution to remove bitter and astringent taste for improving the quality of the bamboo shoots, and then the soaked bamboo shoots are subjected to staged nitrogen-filled frying. The processing method of the bamboo shoot crisp chips with high quality and low fat provided by the invention has the following advantages that: (1) compared with the chemical debittering method and the like, the method using the NaCl solution to soak to reduce bitter and astringent tastegreatly reduces the intake of additives, and improves the product quality; (2) the staged nitrogen-filled frying method is utilized to enable the fat content to be lower than 3g / 100g and meet the standard of low-fat food; and (3) the mixture of air and nitrogen is taken as the frying environment, so that the product oxidation degree is reduced and the bamboo shoot crisp chips are more environmentally friendly and healthier.

Description

technical field [0001] The invention relates to a processing method of high-quality low-fat bamboo shoot chips, which belongs to the field of agricultural and sideline product processing. Background technique [0002] Bamboo shoots contain more lignin, which harden during frying and are difficult to chew, so it is difficult to make fried food. Although there are some ways of frying bamboo shoots, they all adopt the method of wrapping starch and then frying them in an oil pan. The products produced by this method have high oil content, which does not meet the modern concept of healthy diet. In recent years, some people have also applied air frying to the processing of fruit and vegetable chips, but it mainly uses high-speed air circulation to reduce the amount of added oil, but it will cause product oxidation and reduce product quality. How to make a product that not only has the crispness of fried bamboo shoots but also conforms to the concept of modern healthy meals is an ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/20A23L5/10A23B7/148
CPCA23B7/148A23V2002/00A23L5/11A23L5/21A23L5/27A23L19/03A23V2250/1614A23V2250/1582A23V2250/18A23V2300/24A23V2250/101A23V2250/124
Inventor 涂宗财王淑好王辉叶云花
Owner NANCHANG UNIV
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