CN102648741B - Method for preparing fried snack food at low temperature - Google Patents
Method for preparing fried snack food at low temperature Download PDFInfo
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- CN102648741B CN102648741B CN2012101446379A CN201210144637A CN102648741B CN 102648741 B CN102648741 B CN 102648741B CN 2012101446379 A CN2012101446379 A CN 2012101446379A CN 201210144637 A CN201210144637 A CN 201210144637A CN 102648741 B CN102648741 B CN 102648741B
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Abstract
The invention relates to a method for preparing fried snack food at low temperature. The method comprises the following steps: cleaning the food raw material; cutting the cleaned food raw material into slices or strips; steaming and cooking the sliced or stripped food raw material to obtain the semi-finished product with 80 percent cooked; cooling the semi-finished product to the room temperature, and freezing the semi-finished product at the temperature of minus 17 DEG C to minus 20 DEG C for 24 to 48 hours to obtain the frozen semi-finished product; frying the frozen semi-finished product, which is not unfrozen, for 25 to 45 minutes at low temperature of between 78 and 98 DEG C and under the vacuum condition to obtain deoiled food; and packaging the deoiled food to obtain the finished product, namely, the fried snack food. By the method for preparing fried snack food at low temperature, the carcinogenic defect in the traditional process is eliminated, the application range is wide, and the process flow processing efficiency is high.
Description
Technical field
The present invention relates to a kind of method of fried food, particularly a kind of method of low-temperature frying pot foods.
Background technology
Fried pot foods extensively are subjected to the food consumption always, and the person favors, yet the fried pot foods that common process is produced can't be broken away from carcinogenic defective all the time, there are some researches show, fried pot foods are being easy to generate carcinogenic substance above under the cooking of 120 ℃ of high temperature, often consume oil and explode the people of food, the incidence of disease of its cancer is higher than the crowd who does not eat or seldom take food fry far away, so cause many fried pot foods favor person worries, along with progress of science and technology, in order to change this present situation, make fried pot foods can be lower than carry out under 120 ℃ the temperature fried, frying food in vacuum equipment has appearred, effectively changed the present situation of the fried pot foods of high temperature, yet, though frying food in vacuum equipment has been arranged in the prior art, make the best technique effect of frying food in vacuum equipment performance also is a great problem of fried pot foods processing industry always; Secondly, in fried pot foods processing industry, better to eat in order to obtain taste, crisp fried pot foods, in traditional handicraft, also increased the technology of baking and banking up with earth, form trickle pore by baking and banking up with earth the surface that makes fried pot foods in advance before fried to fried pot foods, pore expands naturally and forms bubbling when fried, this bubbling makes the taste of fried pot foods better to eat, crisp, but this technology of baking and banking up with earth all is to carry out under the temperature more than 140 ℃ usually, and bake and bank up with earth the unavoidable carcinogenic danger that also has in temperature more than 140 ℃, so, this technology of baking and banking up with earth be can't help the nerve that has touched fried pot foods favor person again, yet, this traditional technology of baking and banking up with earth but fails to obtain changing with progress of science and technology, and solving at present and baking and banking up with earth the defective that technology brings still is the long-term targets of chasing of those skilled in the art; Again, in fried pot foods processing industry, also exist such phenomenon: in order to make fried pot foods more delicious, the time of guaranteeing the quality is longer, fried pot foods in the traditional handicraft add usually a large amount of food additives, food additives all are the healthy stealthy killers of people all the time, and human body is if the long-term edible food that contains food additives will inevitably influence healthy; In sum, though the processing method of fried pot foods is certain improvement along with progress of science and technology has had, but a lot of deficiencies are arranged still, particularly application of new technology is ripe not enough, the method of present fried pot foods still has the carcinogenic hidden danger of possibility, and the long-term edible food additive of people will have a strong impact on health.
Summary of the invention
In view of this, the purpose of this invention is to provide a kind of method that can carcinogenic and not contain the low-temperature frying pot foods of any food additives.
U for achieving the above object, the technical solution used in the present invention is: a kind of method of low-temperature frying pot foods, this method comprises:
Described raw-food material is cleaned the raw-food material after obtaining cleaning;
Raw-food material after described the cleaning is cut into slices or the slitting processing, obtain sheet or strip food raw material;
Described sheet or strip food raw material are steamed, boiled, obtain medium well semi-finished product, i.e. semi-finished product;
Described semi-finished product after being cooled to room temperature, are carried out lower temperature vacuum frying again, obtain fried prepared food;
Described fried prepared food is carried out centrifugal treating, obtain de-oiling food;
Described de-oiling food is encapsulated, obtain finished product, be i.e. fried pot foods;
With described semi-finished product after being cooled to room temperature, carry out again also need carrying out freezing processing before the lower temperature vacuum frying, namely earlier described semi-finished product are carried out between freezing 24 hours to 48 hours, described cryogenic temperature remains between-17 ℃ to-20 ℃, obtains freezing semi-finished product; Freezing semi-finished product are being carried out under the situation of not thawing between the lower temperature vacuum frying 25 minutes to 45 minutes, the temperature of described lower temperature vacuum frying remains between 78 ℃ to 98 ℃ again.
Further, described semi-finished product carry out freezing before, earlier semi-finished product are distributed into pouch, its every bag weight remains on 35 grams between 70 grams, the semi-finished product that will be distributed into pouch again carry out freezing.
Further, described raw-food material is potato or carrot or pumpkin or lima bean or white peas or beans or pea or Ipomoea batatas or purple potato or walnut or lotus rhizome.
Further, the vacuum of described lower temperature vacuum frying remains on 0.9MPa between the 0.99MPa.
Further, described steaming, the time of boiling remain between 5 minutes to 10 minutes.
Beneficial effect of the present invention is: the method for a kind of low-temperature frying pot foods of the present invention was carried out freezing before carrying out low-temperature frying earlier, half-finished structural constituent is sharply shunk, after carrying out low-temperature frying again, half-finished structural constituent sharply expands, thereby obtain crisp fried pot foods, so the method by low-temperature frying pot foods of the present invention can obtain crisp, good to eat fried pot foods equally without baking and banking up with earth in advance, thereby eliminated the carcinogenic defective of baking process completely, solved a great problem in the fried pot foods processing industry; Secondly, in the production and processing of fried pot foods, cooling time is unsuitable long and too short, the long nutritive issue that will have a strong impact on the working (machining) efficiency of fried pot foods and destroy fried pot foods of cooling time, and the too short meeting of cooling time causes the not deep colling of fried pot foods, influence the crisp mouthfeel of fried pot foods, so the method by low-temperature frying pot foods of the present invention is selected rational temperature and cooling time, effectively guaranteed the deep colling in advance of fried pot foods, do not influence the crisp mouthfeel of fried pot foods, can not destroy the nutritive issue of fried pot foods simultaneously; Again, before freezing, earlier semi-finished product are distributed into pouch, have further improved refrigerating effect and the freezing efficiency of fried pot foods; The method of low-temperature frying pot foods of the present invention goes for the less various fruits and vegetables of water content, and its range of application is wider; The method of low-temperature frying pot foods of the present invention has reasonable vacuum in force, make the best technique effect of frying food in vacuum equipment performance, simultaneously, reasonably steam, boil the time, obtain medium well semi-finished product, for the follow-up fried suitable semi-finished product that provide, for following process has stayed suitable processing space; In a word, the method of low-temperature frying pot foods of the present invention changes traditional handicraft, cancelled baking process that may be carcinogenic, adopt freezing replacement to cure, the carcinogenic hidden danger of effectively having avoided baking process to bring, and also the fried pot foods that the fried pot foods of producing by freezing processing technology are produced than baking process are more crisp, mouthfeel is better, simultaneously, the method for low-temperature frying pot foods of the present invention does not add any food additives, human body for a long time edible can not influence yet healthy; And, by rational layout machined parameters, make the whole process flow working (machining) efficiency higher, the equipment that applies in the whole processing method has been given play to best result of use.
Description of drawings
Fig. 1 is the process flow diagram of the method for low-temperature frying pot foods of the present invention.
The specific embodiment
U Fig. 1 is the process flow diagram of the method for low-temperature frying pot foods of the present invention, and as seen from the figure, the technical solution used in the present invention is: a kind of method of low-temperature frying pot foods, and this method comprises:
Described raw-food material is cleaned the raw-food material after obtaining cleaning;
Raw-food material after described the cleaning is cut into slices or the slitting processing, obtain sheet or strip food raw material;
Described sheet or strip food raw material are steamed, boiled, obtain medium well semi-finished product, i.e. semi-finished product;
Described semi-finished product after being cooled to room temperature, are carried out lower temperature vacuum frying again, obtain fried prepared food;
Described fried prepared food is carried out centrifugal treating, obtain de-oiling food;
Described de-oiling food is encapsulated, obtain finished product, be i.e. fried pot foods;
With described semi-finished product after being cooled to room temperature, carry out again also need carrying out freezing processing before the lower temperature vacuum frying, namely earlier described semi-finished product are carried out between freezing 24 hours to 48 hours, described cryogenic temperature remains between-17 ℃ to-20 ℃, obtains freezing semi-finished product; Freezing semi-finished product are being carried out under the situation of not thawing between the lower temperature vacuum frying 25 minutes to 45 minutes, the temperature of described lower temperature vacuum frying remains between 78 ℃ to 98 ℃ again.
The method of a kind of low-temperature frying pot foods of the present invention was carried out freezing before carrying out low-temperature frying earlier, half-finished structural constituent is sharply shunk, after carrying out low-temperature frying again, half-finished structural constituent sharply expands, thereby obtain crisp fried pot foods, so the method by low-temperature frying pot foods of the present invention can obtain crisp, good to eat fried pot foods equally without baking and banking up with earth in advance, thereby eliminated the carcinogenic defective of baking process completely, solved a great problem in the fried pot foods processing industry; Secondly, in the production and processing of fried pot foods, cooling time will suit, the long nutritive issue that will have a strong impact on the working (machining) efficiency of fried pot foods and destroy fried pot foods of cooling time, and the too short meeting of cooling time causes the not deep colling of fried pot foods, influence the crisp mouthfeel of fried pot foods, so the method by low-temperature frying pot foods of the present invention is selected rational temperature and cooling time, effectively guaranteed the deep colling in advance of fried pot foods, do not influence the crisp mouthfeel of fried pot foods, can not destroy the nutritive issue of fried pot foods simultaneously; Again, when carrying out lower temperature vacuum frying, select suitable fried time and frying temperature according to different raw-food material kinds, the common fried time remains between 25 minutes to 45 minutes, frying temperature remains between 78 ℃ to 98 ℃, if the raw-food material moisture is more, is difficult for fried ripe, the general fried time is longer, frying temperature is higher, and is for the less raw-food material of moisture, easily fried ripe, the general fried time is shorter, and frying temperature is lower.
Described semi-finished product carry out freezing before, earlier semi-finished product are distributed into pouch, its every bag weight remains on 35 grams between 70 grams, the semi-finished product that will be distributed into pouch again carry out freezing; Semi-finished product are distributed into pouch carry out again that freezing to be conducive to semi-finished product freezing rapider, semi-finished product are deep colling easily in the short period of time, refrigerating effect is better, and according to the different weight of determining every pouch packing of semi-finished product moisture, general moisture is more many, and the weight of packing is more light, and moisture is more many, the weight of packing is more heavy, and is better by mode packing refrigerating effect like this.
Described raw-food material is potato or carrot or pumpkin or lima bean or white peas or beans or pea or Ipomoea batatas or purple potato or walnut or lotus rhizome; The method usage range of low-temperature frying pot foods of the present invention is wide, is fit to less most of fruit, the vegetables of moisture.
The vacuum of described lower temperature vacuum frying remains on 0.9MPa between the 0.99MPa; This vacuum mainly boiling point (being frying temperature) with oil is relevant, selects according to the kind of fried pot foods, and general frying temperature should be lower for the less raw-food material of moisture, and vacuum is selected higher limit; Otherwise vacuum is selected lower limit.
Described steaming, the time of boiling remain between 5 minutes to 10 minutes; Select suitable steaming, boil the time according to different types of fried pot foods, up to sheet or strip food raw material being steamed, boil till medium well.
Embodiment 1
As shown in Figure 1, a kind of method of low-temperature frying pot foods, this method comprises: carrot or pumpkin are cleaned the raw-food material after obtaining cleaning as raw-food material; Raw-food material after cleaning is cut into slices or the slitting processing, obtain sheet or strip food raw material; Sheet or strip food raw material are steamed, boiled, more because of carrot or pumpkin moisture, be easy to steam, boil, so steam, the time of boiling remains between 5 minutes to 6 minutes, obtains medium well semi-finished product, i.e. semi-finished product; After the semi-finished product cooling, again semi-finished product are distributed into pouch, because of carrot or pumpkin moisture more, be difficult for deep colling, so every bag of weight remains on 35 grams, the semi-finished product that will be distributed into pouch again carried out freezing 48 hours, temperature when freezing remains between-19 ℃ to-20 ℃, obtains freezing semi-finished product; Again freezing semi-finished product were carried out lower temperature vacuum frying 45 minutes under the situation of not thawing, because the lower temperature vacuum frying main purpose is dehydration, and carrot or pumpkin moisture are more, the temperature of lower temperature vacuum frying remains between 93 ℃ to 98 ℃, the vacuum of lower temperature vacuum frying remains on 0.96MPa between the 0.99MPa, obtains fried prepared food; Fried prepared food is carried out centrifugal treating, obtain de-oiling food; De-oiling food is encapsulated, obtain finished product, be i.e. fried pot foods.
Embodiment 2
As shown in Figure 1, a kind of method of low-temperature frying pot foods, this method comprises: potato or Ipomoea batatas or purple potato or lotus rhizome are cleaned the raw-food material after obtaining cleaning as raw-food material; Raw-food material after cleaning is cut into slices or the slitting processing, obtain sheet or strip food raw material; Sheet or strip food raw material are steamed, boiled, because Ipomoea batatas or purple potato or lotus rhizome are easier to steam, boil, so steam, the time of boiling remains between 7 minutes to 8 minutes, obtains medium well semi-finished product, i.e. semi-finished product; After the semi-finished product cooling, again semi-finished product are distributed into pouch, because Ipomoea batatas or purple potato or lotus rhizome moisture are moderate, be easier to deep colling, its every bag weight remains on 50 grams, the semi-finished product that will be distributed into pouch again carried out freezing 35 hours, temperature when freezing remains between-19 ℃ to-20 ℃, obtains freezing semi-finished product; Again freezing semi-finished product were carried out lower temperature vacuum frying 35 minutes under the situation of not thawing, because the lower temperature vacuum frying main purpose is dehydration, and Ipomoea batatas or purple potato or lotus rhizome moisture are moderate, so the temperature of lower temperature vacuum frying remains between 85 ℃ to 92 ℃, the vacuum of lower temperature vacuum frying remains on 0.92MPa between the 0.95MPa, obtains fried prepared food; Fried prepared food is carried out centrifugal treating, obtain de-oiling food; De-oiling food is encapsulated, obtain finished product, be i.e. fried pot foods.
Embodiment 3
As shown in Figure 1, a kind of method of low-temperature frying pot foods, this method comprises: lima bean or white peas or beans or pea or walnut are cleaned the raw-food material after obtaining cleaning as raw-food material; Raw-food material after cleaning is cut into slices or the slitting processing, obtain sheet or strip food raw material; Sheet or strip food raw material are steamed, boiled, because lima bean or white peas or beans or pea or walnut are not easy to steam, boil, so steam, the time of boiling remains between 9 minutes to 10 minutes, obtains medium well semi-finished product, i.e. semi-finished product; After the semi-finished product cooling, again semi-finished product are distributed into pouch, because lima bean or white peas or beans or pea or walnut moisture are few, be easy to deep colling, its every bag weight remains on 70 grams, the semi-finished product that will be distributed into pouch again carried out freezing 24 hours, temperature when freezing remains between-17 ℃ to-18 ℃, obtains freezing semi-finished product; Again freezing semi-finished product were carried out lower temperature vacuum frying 25 minutes under the situation of not thawing, because the lower temperature vacuum frying main purpose is dehydration, and lima bean or white peas or beans or pea or walnut moisture are few, so the temperature of lower temperature vacuum frying remains between 78 ℃ to 85 ℃, the vacuum of lower temperature vacuum frying remains on 0.9MPa between the 0.92MPa, obtains fried prepared food; Fried prepared food is carried out centrifugal treating, obtain de-oiling food; De-oiling food is encapsulated, obtain finished product, be i.e. fried pot foods.
Explanation is at last, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although with reference to preferred embodiment the present invention is had been described in detail, those of ordinary skill in the art is to be understood that, can make amendment or be equal to replacement technical scheme of the present invention, and not breaking away from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of the claim scope of the present invention.
Claims (3)
1. the method for low-temperature frying pot foods, this method comprises:
Described raw-food material is cleaned the raw-food material after obtaining cleaning;
Raw-food material after described the cleaning is cut into slices or the slitting processing, obtain sheet or strip food raw material;
Described sheet or strip food raw material are steamed, boiled, obtain medium well semi-finished product, i.e. semi-finished product;
Described semi-finished product after being cooled to room temperature, are carried out lower temperature vacuum frying again, obtain fried prepared food;
Described fried prepared food is carried out centrifugal treating, obtain de-oiling food;
Described de-oiling food is encapsulated, obtain finished product, be i.e. fried pot foods;
It is characterized in that: with described semi-finished product after being cooled to room temperature, carry out again also need carrying out freezing processing before the lower temperature vacuum frying, namely earlier described semi-finished product are carried out between freezing 24 hours to 48 hours, described cryogenic temperature remains between-17 ℃ to-20 ℃, obtains freezing semi-finished product; Freezing semi-finished product are being carried out under the situation of not thawing between the lower temperature vacuum frying 25 minutes to 45 minutes, the temperature of described lower temperature vacuum frying remains between 78 ℃ to 98 ℃ again; Described semi-finished product carry out freezing before, earlier semi-finished product are distributed into pouch, its every bag weight remains on 35 grams between 70 grams, the semi-finished product that will be distributed into pouch again carry out freezing, and described raw-food material is potato or carrot or pumpkin or lima bean or white peas or beans or pea or Ipomoea batatas or purple potato or walnut or lotus rhizome.
2. the method for a kind of low-temperature frying pot foods according to claim 1, it is characterized in that: the vacuum of described lower temperature vacuum frying remains on 0.9MPa between the 0.99MPa.
3. the method for a kind of low-temperature frying pot foods according to claim 1, it is characterized in that: described steaming, the time of boiling remain between 5 minutes to 10 minutes.
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103271312B (en) * | 2013-06-09 | 2015-04-08 | 上海圣济国际贸易有限公司 | Production method of sweet potato slices |
| CN103548945A (en) * | 2013-11-06 | 2014-02-05 | 雷浩 | Croquettes containing sweet potato pulp and production method thereof |
| CN103621943A (en) * | 2013-12-23 | 2014-03-12 | 万彬 | Processing process of convenient potato food |
| CN103919146A (en) * | 2014-04-25 | 2014-07-16 | 马国丰 | Vacuum low-temperature fried beef jerk and processing technology thereof |
| CN104366336B (en) * | 2014-11-19 | 2017-08-25 | 华中农业大学 | A kind of preparation method of fried crisp lotus root bar |
| CN105533536A (en) * | 2015-12-21 | 2016-05-04 | 安徽富尔达食品有限公司 | Processing and treating method of crisp lotus root slices |
| CN105614763A (en) * | 2015-12-29 | 2016-06-01 | 吴任平 | Method for making fried lotus root chips |
| CN109329802A (en) * | 2018-10-30 | 2019-02-15 | 伽师县西域果业有限公司 | A kind of preparation method of Jiashi's melon crisp chip |
| CN109329801A (en) * | 2018-10-30 | 2019-02-15 | 伽师县西域果业有限公司 | A kind of preparation method of fructus lycii shortcake |
| CN110250398A (en) * | 2019-06-05 | 2019-09-20 | 山东恒宝食品集团有限公司 | A kind of method of low-temperature frying product ideal moulding |
| CN115812891A (en) * | 2022-12-14 | 2023-03-21 | 东营森特瑞食品科技有限公司 | Vacuum low-temperature frying method |
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| CN1132531C (en) * | 2000-03-20 | 2003-12-31 | 李东涛 | Production process of low-temperature vacuum potato chips |
| CN101711562B (en) * | 2009-11-19 | 2011-09-28 | 洽洽食品股份有限公司 | Method for processing green beans |
| CN102334654A (en) * | 2010-07-23 | 2012-02-01 | 陶瑞平 | Making method for carrot fries |
| CN102178188A (en) * | 2011-04-04 | 2011-09-14 | 福建省亿山农业科技发展有限公司 | Method for processing lettuce crisps |
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