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Method for producing atmosphere heat drying and vacuum oil frying combined dewatered fruit and vegetable crisp chip

A manufacturing method and a technology for fruit and vegetable chips, which are applied in the fields of fruit and vegetable dehydration and fried food processing, can solve the problems of poor removal of internal oil, prolonged processing time, poor nutritional components, etc., so as to overcome the poor effect and improve the Effect of solids content and vacuum frying time reduction

Inactive Publication Date: 2004-12-15
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the disadvantage of this method is that the coating film prevents the oil from penetrating and also hinders the evaporation of water. Therefore, the processing time of the more dehydrated fruit and vegetable crisp products will be significantly prolonged by the surface coating technology.
2) The deoiling effect of vacuum centrifugation (0.08-0.098MPa) is firstly limited by the centrifugal speed, and secondly, only the oil near the surface of the product can be removed, but it has no effect on the internal oil removal accounting for more than 80%. good
[0006] Shortening the vacuum frying time is mainly achieved by increasing the frying temperature, but this method has a bad effect on the nutritional content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: the pre-drying mode is the production of vacuum-fried carrot crisps dried by hot air

[0020] 30Kg of fresh carrots (moisture content on a wet basis is about 87%) are first selected, peeled, cleaned, sliced ​​(1.5mm), blanched (100°C, 2 minutes, 2% sodium chloride solution), then drained and processed. Hot air convection pre-drying (specific conditions: 95-100°C, drying time 7-15 minutes), dehydration to about 24Kg. Then take it out and carry out vacuum frying. The frying conditions are: vacuum degree 0.090-0.098Mpa, temperature 90-95°C, frying time 8-10 minutes, observe through the observation hole, when there are no more bubbles in the oil, it means oil The frying is over. Centrifugal deoiling (centrifugal speed 300rpm) then discharges after 5 minutes under vacuum state, and this moment finished product is about 5 kilograms, and wherein water content is about 3%, and oil content is about 25%. After seasoning (sodium chloride 0.1%, monosodium glutamate ...

Embodiment 2

[0021] Embodiment 2: the pre-drying mode is the production of the vacuum-fried mushroom chips of microwave drying

[0022] 30Kg of fresh shiitake mushrooms (moisture content on a wet basis is about 90%) are selected, cleaned, sliced ​​(3mm), color-protected (0.2‰ sodium sulfite, 0.5% malic acid), blanched (90°C, 2 minutes), and microwave pre-dried for about About 24Kg, the conditions are: power 700W, 2450MHz, drying time 1-3 minutes. Take out again and carry out vacuum frying, frying condition and technology are identical with embodiment 1, seasoning (sodium chloride 0.1%, monosodium glutamate 0.2-0.4%, sugar 5-6%, pepper powder 0.05%) after discharging, then as required Pack with nitrogen (99.99% purity) in composite aluminum foil bags of various specifications.

Embodiment 3

[0023] Embodiment 3: the pre-drying mode is the production of the vacuum-fried apple chips of far-infrared drying

[0024] 30Kg of fresh apples (moisture content on a wet basis is about 88%) are selected, cleaned, sliced ​​(1.5mm), color-protected (0.2‰ sodium sulfite, 0.5% malic acid), blanched (100°C, 2 minutes), and far-infrared drying conditions It is: the distance from the light is 14-30cm, the temperature of the heating plate is 200-250°C, and the drying time is 3-5 minutes. Far-infrared pre-drying is about to about 24Kg, then takes out and carries out vacuum frying, and frying condition and technology are identical with embodiment 1, seasoning (monosodium glutamate 0.2-0.4%, sugar 5-6%) after discharging, because apple chips are easy For moisture absorption, the packaging should be packaged in metal cans, and conventional oxygen absorbers should be added to the packaging.

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Abstract

The present invention belongs to the field of fruit and vegetable food producing technology. The production process of crisp fruit and vegetable chip includes the steps of: selecting fruit, vegetable material, edible mushroom and other food material; pre-treatment including washing, peeling, slicing, scalding to kill enzyme, etc; heating to dry at normal pressure; oil frying to dewater, centrifuging to eliminate oil, seasoning and packing. Owing to the combined dewatering process of normal pressure hot drying and vacuum frying, the present invention has low oil content in crisp fruit and vegetable chip, short frying time and well maintained food shape.

Description

technical field [0001] The invention relates to a method for producing fruit and vegetable crisps combined with normal pressure heat drying and vacuum frying, which belongs to the technical field of fruit and vegetable food processing, and relates to fruit and vegetable dehydration and fried food processing. Background technique [0002] Atmospheric pressure frying technology is carried out at a relatively high oil temperature (160-220°C). Although the processing time is short, the product is prone to discoloration and coking, the original flavor and nutrients will be destroyed in large quantities, and the frying oil will deteriorate rapidly, seriously affect the quality of the product. [0003] Vacuum frying technology is to process food at a lower temperature (80-100°C) and a higher vacuum degree (0.08-0.098MPa). This process can reduce or even avoid the oxidation of food during high-temperature processing and maintain the original It has the color, flavor and nutritional...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/40A23L19/00A23L19/18
Inventor 张慜孙金才肖功年杜卫华罗镇江
Owner JIANGNAN UNIV
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