CN103238801B - Preparation method of seasoning burdock crisp chips through microwave-assisted efficient vacuum frying - Google Patents
Preparation method of seasoning burdock crisp chips through microwave-assisted efficient vacuum frying Download PDFInfo
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Abstract
The invention discloses a preparation method of seasoning burdock crisp chips through microwave-assisted efficient vacuum frying, belonging to the technical field of fruit and vegetable crisp chip processing. The preparation method comprises the steps of: by taking fresh burdock as a raw material, cleaning the burdock, peeling and slicing the burdock in water, soaking the burdock in a color-protecting solution, blanching, dipping, slowly freezing, carrying out microwave-assisted vacuum frying, carrying out vacuum deoiling, seasoning, baking, cooling, packaging, sterilizing a finished product and preserving. The color-protecting agent is used for treating to keep the color and luster of the product; the efficient heating is carried out by using microwave and the puffing under the condition of low temperature is realized; and the brittleness of the product is improved by slow freezing, and a low-temperature vacuum frying technology has the characteristics that the color and luster, unique flavor substances and nutritional ingredients of burdock crisp chips can be maintained, oil content is low, fried grease can not be oxidized easily, the shelf life of the product is long, and the like. The seasoning burdock crisp chips are high in cellulose content, crisp and delicious, not greasy, convenient and hygienic, thus being a leisure food appropriate for both the old and the young. The preparation method adopts the combination of vacuum frying and microwave for dehydration, so that the vacuum frying efficiency is improved by 20%-30%, the types of the burdock processing products are enriched, and great economic benefits are expected to be produced.
Description
Technical field
Microwave is assisted the fried method of preparing seasoning burdock crisps of high-efficiency vacuum, relates to a kind of microwave assisted vacuum fried dehydration process technology that thermal efficiency is high of utilizing, and belongs to fruit and vegetable crisp chip processing technique field.
Background technology
Burdock, Latin formal name used at school is Arctium lappal, another name ox dish, Great Burdock Achene, evil reality, great burdock achene, bat thorn, Japan radish, Fructus Arctii, pizzle dish etc.Arctium composite family biennial herb plant, wild species are perennial root plants, cultigen is two, three years large-scale herbaceous plant of life.The main place of production is the ground such as Xuzhou, Hebei, Xinjiang.Burdock tender leaf and fleshy root edible, be the high health vegetables of a kind of nutritive value, has the title of " kings of vegetables ", and its nutritive value can, compared with ginseng, have the good reputation of " Fructus Arctii " in Japan.The root of burdock is subject to liking of people from the whole world, and it is a kind of gentle nutrition medicinal herbs that can help health to maintain good working state.Burdock is can every day edible and without any side effects, and the balance of each system in body is had to return function, and the nationality that the whole world is the most long-lived---Japanese is the root of edible burdock throughout the year.
Trophic analysis shows, radix bardanae is containing arctiin, protein, alkaloid and Cobastab
1, B
2, and each seed amino acid of needed by human etc., the amino acid content especially with special pharmacological effect is high, as the asparatate with brain strengthening function accounts for the 25%-28 % of total amino acid, arginine accounts for 18%-20 %.Moisture content approximately 87 g in every 100 g burdock fresh vegetables, protein 4.1-4.7 g, carbohydrate 3.0-3.5 g, fatty 0.1 g, cellulose 1.3-1.5 g, carrotene is up to 390 mg, higher 280 times than carrot, vitamin C 1.9 mg.Calcic 240 mg in mineral matter element, phosphorus 106 mg, iron 7.6 mg, and contain other various nutrients, the delicate delicious and crisp of burdock fleshy root, can stir-fry and eat, cooks, eats raw or be processed into beverage.
Burdock content of cellulose is higher, can promote intestinal peristalsis, helps defecation, and less toxin, refuse accumulate in vivo, reaches prevention of stroke and the effect of preventing and treating cancer of the stomach, the cancer of the uterus.Doctor trained in Western medicine think it except thering is diuresis, disappear long-pending, eliminate the phlegm the pharmacological actions such as stopping leak, also for the dietotherapy of constipation, hypertension, high-cholesterol disease, can be used for anemopyretic cold, coughing with a lot of sputum, measles rubella, abscess of throat.Research shows, burdock has significantly hypoglycemic, reducing blood lipid, hypotensive, tonifying kidney and strengthening yang, relax bowel and inhibition cancer cell grows, spreads and moves the effect of abandoning heavy metal in water, is ideal natural health care.Within 2002, health ministry is listed burdock in the article list that can be used for health food.
Microwave assisted vacuum is fried is that vacuum frying and two technology of heating using microwave combine, in the time of pressure decreased, can reduce the steam partial pressure in gas phase, the boiling temperature of material reduces, thereby can make material be under low-temperature condition to dewater, moisture diffusion speed is accelerated.Along with the reduction of deep fryer internal pressure, the boiling temperature of water reduces, and the moisture evaporation rate on material surface is accelerated, and has accelerated the migration velocity of internal moisture; Because the rapid evaporation of surface moisture will absorb a large amount of heat, the temperature on material surface is reduced rapidly, thereby increase internal and external temperature gradient, more accelerate the migration of internal moisture, form higher internal vapor pressure poor, the gas of material internal package is discharged rapidly, impel material expanded fast, improve expansion effect.Vacuum frying is carried out food processing under lower temperature (80-120 DEG C) and higher vacuum (0.07-0.098 MPa), because material is in low-oxygen environment, this process can alleviate even avoids the oxidation of food in high temperature process, keep color and luster, local flavor and the nutrition of existing product, be therefore applicable to the processing of leisure food.Vacuum system, for atmospheric pressure, is in negative pressure state, and its absolute pressure is lower than atmospheric pressure.Under the state of this relatively hypoxia, carry out food processing, can alleviate the harm of even avoiding oxidation to bring, such as fat rancidity, enzymatic browning or other oxidation deterioration etc.
It is fast that microwave high-efficiency heating has heat transmission, the short outstanding advantages that waits of heat time.Meanwhile, microwave penetration food material inside directly acts on hydrone, and inner moment of material is heated, cause rapid vaporization and the migration of material internal moisture, and form countless micro channels, produce porous structure, and stop the drying shrinkage of product, thereby improve greatly the fragility of product.Vacuum environment can reduce in the pressure of microwave drying system, utilizes microwave energy to carry out the dry and expanded of material simultaneously.Employing vacuum microwave is fried can realize material high-efficiency, even, low cost dehydration, retains material color and luster originally simultaneously, and local flavor and nutritional labeling and product oil content are low, and products taste is crisp.
Far infrared sterilization technology does not need medium, heat is directly penetrated into inside by body surface, therefore not only can be for the sterilization of general powdery and block food, but also can be used for nut fruits food as the sterilization of coffee bean, peanut and cereal and the sterilization of go out enzyme and packed food.
Outlet burdock product quality requires very high, and in actual production process, often there is the problem of burdock peeling variable color, therefore, Li Jiansong analyzes mechanism and the control method of having explored the variable color of peeling burdock work in-process, solved the problem of burdock variable color, it is good that result shows to adopt 1% citric acid and 2% common salt aqueous solution to protect chromatic effect, and product quality is fine.
Weng Jun etc. disclose a kind of production technology (patent No.: 201010234436.9) of freeze-dried burdock, taking fresh burdock as raw material, clean the rear sterilization treatment of section, after cooling, pack in refrigerator tray and after precooling 12-24 h, freeze to process, again the section burdock after freezing is carried out to vacuum drying: lyophilization stage vacuum is 80-120 Pa, parsing-desiccation stage vacuum is 1-10 Pa, after dry end, obtains freeze-dried burdock.This technique fully retains food tissue structure, nutritional labeling and the flavor substance of burdock, and the rehydration of product is good, and quality is light.But this product, not as the local flavor foot of fried product, can not produce a kind of special fragrance.
The grace of fourth etc. discloses a kind of method (patent No.: 201110104778.3), adopt colour protecting liquid to soak after blanching, colour protecting liquid is the CaCl by the common salt aqueous solution of 0.2%-0.5 %, 0.2%-0.5 % of burdock keeping fresh and protecting color
2the aqueous solution, 0.2%-0.5 % aqueous citric acid solution, 0.2%-0.5%VC aqueous solution equal-volume mix.
Huang Xue pine is waited the impact of some processing methods of research on the variable color of burdock sheet, and result shows that the ascorbic acid solution of 40 mg/kg is processed or more than 90 DEG C blanching 10 min all can prevent the variable color of burdock sheet.Under 0.093 MPa vacuum, vacuumize 30 min, can prevent the cambial flavescence of burdock sheet after blanching.
The people such as Xu Fei study the processing technology of delicious and crisp burdock bar, adopt softening, freezing, the vacuum frying of high pressure, parcel sugar-coat and drying lamp technology means, develop all good delicious and crisp burdock bars of color, shape.
Han Qinghua etc. compare energy consumption and the attributional analysis of heated-air drying and the expanded apple flakes of micro-wave vacuum, result shows that the expanded drying capacity of micro-wave vacuum increases by 48.46% than heated-air drying, specific energy consumption saving reaches 32.32%, and product quality, local flavor and nutritional labeling are all better.
The people such as Song Xian is poly-, a Min adopt three stage of vacuum microwave-vacuum frying-vacuum microwave dewatering process, and three stage combined dehydration techniques are optimized, obtain the best turning point of three stage combined dehydration techniques, thereby obtain the potato crispy chip of gratifying low-fat content.
In Agricultural University Of Hunan's master thesis " utilizing the technical study of the fried Techniques For Reducing potato block of microwave oil content ", for making the potato block of microwave processing possess the local flavor of fried food, before baking with quantitative grease spraying on potato chips surface, in microwave processing process, can produce " fried " environment, and by the control that is coated with oil mass being reduced to the oil content of finished product, the aging problem thereby the low fat chemical combination of solution saratoga chip extracts oil.Though adopt and can solve in this way the high problem of oil content, but the oiling to potato slices and wrap up in material process and adopt manually and be uniformly mixed before microwave baking, can increasing working strength in reality is produced, be unfavorable for enhancing productivity.
Isil Barutcu (2009) the fried and variety classes flour of research microwave on the impact of pasty state film microstructure in, the frying apparatus using is micro-wave oven equipment, the method is not suitable for suitability for industrialized production, and the fat content of frying at normal atmospheric pressure product is high, usually do not liked by consumer, and a large number of nutrients of product is by a large amount of losses.
The impact of M.O.Ngadi etc. (2009) research microwave treatment on deep-seated oil chicken nugget, result shows that Microwave Pretreatment can affect the percentage of water loss of product and the absorption of grease significantly.
Min, Sun Jincai etc. disclose the fruit and vegetable crisp chip manufacture method (patent No.: 200310112745.9) of a kind of normal pressure heated drying and vacuum frying combined dehydration, in this invention, the main process of fruit and vegetable crisp chip manufacture is: the raw materials such as vegetables, fruit, edible mushroom are first carried out to (core), section are chosen, wash, removed the peel to routine, blanching is gone out after the pretreatment such as enzyme, carry out normal pressure heated drying, fried dehydration, centrifugation de-oiling, seasoning, packaging.This patent of invention adopts the new technology of normal pressure heated drying and vacuum frying combined dehydration in advance, has increased predrainage in early stage, makes product have oil content low, and the fried time is short, the feature that original shape is good.It is longer that this patent weak point is exactly the pre-dried time in early stage, and production efficiency is lower slightly.
Hou Yonghong discloses a kind of processing method (patent No.: 200910183029.7) of fruit and vegetable chips with rich organic selenium and low oil content, this patent is chosen the fruits and vegetables that total selenium amount is 0.5-1.0 mg/kg, before vacuum low-temperature frying, adopt vacuum microwave drying, vacuum microwave drying temperature is controlled at 70-75 DEG C, time is 4-6 min, vacuum is 104-103 Pa, adopt this patent can reduce the oil content of product, increase storage period, because the health-care effect that is rich in Organic Selenium increases the scope that is suitable for consumer groups.
Open the people such as Min, Cai Jinlong and disclose a kind of vacuum frying processing method for low salt content sea water vegetable (patent No.: 200710134748.0), adopt the pretreatment simultaneously of freezing and vacuum infiltration to carry out the new technology of desalination, reduce the salt content in raw material, and adopted the method for precooling to improve the puffed degree of product.The main process of fruit and vegetable crisp chip manufacture is: sea water vegetable raw material is cleaned select, blanching, desalination, freezing, vacuum frying, de-oiling, seasoning, cooling packing, finished product preservation.This patented product fat content is low, and the fried time is short, and change color is few.But the vacuum infiltration time is longer.
Open Min, Zhu Yinyin etc. and disclose a kind of combined processing method that utilizes dry pea to process crisp pea (patent No.: 201110413451.4) taking dry pea as raw material, after pea cleaning and dipping is selected, carry out blanching, protect look, flood, drain, spouted dry, the vacuum frying of freezing, negative-pressure microwave, vacuum de-oiling, seasoning, cooling packing, finished product preservation.This invention is used the spouted dry realization of negative-pressure microwave being dried before low-temperature frying, makes product have good crispness and lower oil content.
Tianjin Sino-British Development of Nano-technology company discloses a kind of production method (patent No.: 200610016370.X) of fruit and vegetable dilated crisp slices, a kind of production method of the fruit and vegetable dilated crisp slices taking fruits and vegetables as raw material is provided, it is characterized in that making step is: 1) choose fresh fruit or vegetables; 2) by fruit or vegetable cleaning, the enzyme that goes out, section, dry, pack in lower temperature vacuum frying pot, be warming up to 85-90 DEG C; 3) expanded; 4) material after expanded is cooled to room temperature, pack, vacuum is preserved.This patent retains the nutritional labeling of fruits and vegetables, and instant, is of high nutritive value.This invention weak point is exactly not pass through vacuum de-oiling, and product fat content is higher.
In the market the processing processing of burdock is confined to frozen dried or makes pickles etc., most researchers both at home and abroad more lay particular emphasis on the research of functional components in burdock, and seldom study the processing technology of burdock.The fruit and vegetable crisp chip of vacuum frying is in the market many, but utilizes the fried flavoring products of the auxiliary high-efficiency vacuum of microwave substantially not have.Therefore, the present invention can realize material high-efficiency, even, low cost dehydration, and product fat content is low, mouthfeel is crisp, have peat-reek, is convenient for carrying.
Summary of the invention
The object of this invention is to provide a kind of auxiliary fried method of preparing seasoning burdock crisps of high-efficiency vacuum of microwave, relate to dehydrated fruits and vegetables, the processing of vacuum microwave fried food, expanded the kind of burdock leisure food.
Technical scheme of the present invention:
Microwave is assisted the fried method of preparing seasoning burdock crisps of high-efficiency vacuum, taking fresh burdock as raw material, by peeling after burdock cleaning, in water, section, adopting colour protecting liquid to soak protects after look, the blanching enzyme that goes out, drained after dipping a period of time, slow freezing, microwave assisted vacuum is fried, vacuum de-oiling, seasoning, baking, cooling packing, finished product sterilization and preservation.Concrete steps are as follows:
(1) pretreatment of raw material: be placed on peeling in water, section after burdock is cleaned up;
(2) colour protecting liquid soaks: the burdock sheet after cutting is put into 95 DEG C of colour protecting liquids (mass concentration 0.5 % ascorbic acid+0.5 % NaCl), soak at room temperature 30 min;
(3) the blanching enzyme that goes out: by the D-sodium iso-vc solution blanching 3-5 min that protects burdock sheet after look and put into the mass concentration 0.5% of the 95 DEG C enzyme that goes out, after taking out immediately by water quench;
(4) dipping: the burdock sheet after blanching is put into maceration extract (mass concentration 5% glucose+20% maltodextrin) dipping 3 h, clean the maceration extract on burdock sheet surface after taking out, and drain its surperficial moisture;
(5) slow freezing: the burdock sheet after draining is placed on to slow 12 h that freeze at-20 DEG C;
(6) microwave assisted vacuum is fried: the microwave source of opening microwave assisted vacuum frying apparatus, controlling microwave power is 2000 W, make oil temperature rise in a short period of time 95 ± 2 DEG C of left and right, fried vacuum is 0.095 MPa, fried the interior beginning of interior filter basket immersion palm oil that packs burdock sheet into, how much relevant the fried time is with raw material, the general fried time is 15-25 min, fried terminal can judge by observing the peephole of Fryer, is fried terminal when no longer including in grease when bubble outwards overflows;
(7) vacuum de-oiling: open the spouted pump of oily pulse after fried end, palm oil is drawn back to oil groove, open centrifugation de-oiling and stirring motor, under vacuum condition, carrying out centrifugation de-oiling adjusting rotary speed is 300 r/min, centrifugation time is 5-8 min, and de-oiling finishes rear unlatching atmosphere controlled valve, recovers atmospheric pressure, then open movable vacuum hatchcover, take out fried product;
(8) seasoning: add fried rear burdock sheet weighing scale 2%-2.5 % white sugar, 1%-1.5 % edible salt, 0.01% I+G, 0.2 % monosodium glutamate and 2%-3 % powdered soy or 4%-6% dry cream, mix thoroughly, obtain the burdock sheet of soy sauce taste or creamy taste;
(9) baking: burdock sheet good seasoning is put into 110 DEG C of oven for baking 30-45 min, make the local flavor of product thick and heavy and even;
(10) cooling, packaging: be cooled to room temperature after baking, then pack, adopt high density polyethylene (HDPE) bag to carry out nitrogen-filled packaging;
(11) sterilization and preservation: adopt far infrared sterilization after packaging, selecting wavelength is 6.0 μ m, and after sterilization 0.5-1.0 min, lucifuge preservation under normal temperature, is seasoning burdock crisps product.
Beneficial effect of the present invention:
With traditional fried comparing of normal temperature, adopt the auxiliary fried mode of high-efficiency vacuum of microwave, can under the state of hypoxemia, realize the fried of burdock, and adopt vacuum de-oiling, avoid the oil content that normal temperature is fried brought high, the various drawbacks such as product color is more yellow, be easily charred.Utilize microwave source as heating source, on the one hand can reach instantaneous heat temperature raising, the power output of microwave is adjustable at any time, and the change thereupon that oil temperature can inertialess, does not exist residual activity phenomenon, is highly advantageous to and automatically controls and the needs of serialization production; Microwave penetration burdock inside directly acts on hydrone on the other hand, and inner moment of burdock is heated, and causes rapid vaporization and the migration of internal moisture, and form countless micro channels, produce porous structure, and stop the drying shrinkage of product, thereby greatly improve the fragility of product.Therefore adopt vacuum microwave fried, process time is short, frying temperature is low, preserve greatly the original nutritional labeling of burdock, color is all good, and crispness is good, fat content is low, the product shelf phase is long, for the processing of burdock provides a kind of method, solves the poor problem of fresh burdock keeping quality, enrich the kind of burdock product, estimate to produce larger economic benefit.
Detailed description of the invention
Embodiment 1: the production and processing method of the fried conditioning burdock of microwave assisted vacuum sheet (soy sauce taste)
After being cleaned up, burdock is placed on peeling in water, section, then put into colour protecting liquid (0.5 % ascorbic acid+0.5 % NaCl) soak at room temperature 30 min, protect burdock sheet after look and put into 0.5% the D-sodium iso-vc solution blanching 3-5 min of 95 DEG C, after taking out immediately, use water quench.Then put into maceration extract (5% glucose+20% maltodextrin) dipping 3 h, after taking out, clean the maceration extract on burdock sheet surface, and at-20 DEG C, delay and freeze 12 h after draining its surperficial moisture.The burdock sheet of freeze forming is carried out to vacuum microwave fried, open the microwave source of vacuum microwave frying apparatus, controlling microwave power is 2000 W, make oil temperature rise in a short period of time 95 ± 2 DEG C of left and right, fried vacuum is 0.095 MPa, fried the interior beginning of interior worry basket immersion palm oil that packs burdock sheet into, how much relevant the fried time is with raw material, the general fried time is 15-25 min, fried terminal can judge by observing the peephole of Fryer, is fried terminal when no longer including in grease when bubble outwards overflows.After fried end, open the spouted pump of oily pulse, palm oil is drawn back to oil groove, open centrifugation de-oiling and stirring motor, under vacuum condition, carrying out centrifugation de-oiling adjusting rotary speed is 300 r/min, centrifugation time is 5-8 min, and de-oiling finishes rear unlatching atmosphere controlled valve, recovers atmospheric pressure, then open movable vacuum hatchcover, take out fried product.Seasoning is (with fried rear burdock sheet weighing scale: add 2%-2.5 % white sugar, 1%-1.5 % edible salt, 0.01% I+G, 0.2 % monosodium glutamate and 2%-3 % powdered soy, mix thoroughly, obtain soy sauce taste burdock sheet) after put into 110 DEG C of baking ovens and toast 30-45 min, after cooling, fill nitrogen (99.99% purity), pack as required far infrared sterilization storage with all size high density polyethylene (HDPE) bag.
Embodiment 2: the production and processing method of the fried conditioning burdock of microwave assisted vacuum sheet (creamy taste)
After being cleaned up, burdock is placed on peeling in water, section, then put into colour protecting liquid (0.5 % ascorbic acid+0.5 % NaCl), soak at room temperature 30 min, protect burdock sheet after look and put into 0.5% the D-sodium iso-vc solution blanching 3-5 min of 95 DEG C, after taking out immediately, use water quench.Then put into maceration extract (5% glucose+20% maltodextrin) dipping 3 h, after taking out, clean the maceration extract on burdock sheet surface, and at-20 DEG C, delay and freeze 12 h after draining its surperficial moisture.The burdock sheet of freeze forming is carried out to vacuum microwave fried, open the microwave source of vacuum microwave frying apparatus, controlling microwave power is 2000 W, make oil temperature rise in a short period of time 95 ± 2 DEG C of left and right, fried vacuum is 0.095 MPa, fried the interior beginning of interior worry basket immersion palm oil that packs burdock sheet into, how much relevant the fried time is with raw material, the general fried time is 15-25 min, fried terminal can judge by observing the peephole of Fryer, is fried terminal when no longer including in grease when bubble outwards overflows.After fried end, open the spouted pump of oily pulse, palm oil is drawn back to oil groove, open centrifugation de-oiling and stirring motor, under vacuum condition, carrying out centrifugation de-oiling adjusting rotary speed is 300 r/min, centrifugation time is 5-8 min, and de-oiling finishes rear unlatching atmosphere controlled valve, recovers atmospheric pressure, then open movable vacuum hatchcover, take out fried product.Seasoning is (with fried rear burdock sheet weighing scale: add 2%-2.5% white sugar, 1%-1.5 % edible salt, 0.01% I+G, 0.2% monosodium glutamate and 4%-6% dry cream, mix thoroughly, obtain creamy taste burdock sheet) after put into 110 DEG C of baking ovens and toast 30-45 min, after cooling, fill nitrogen (99.99% purity), pack as required far infrared sterilization storage with all size high density polyethylene (HDPE) bag.
Claims (1)
1. the auxiliary fried method of preparing seasoning burdock crisps of high-efficiency vacuum of microwave, is characterized in that taking fresh burdock as raw material, by peeling after burdock cleaning, in water, section, adopt colour protecting liquid to soak and protect look, the blanching enzyme that goes out, drained after dipping a period of time, slow freezing, microwave assisted vacuum is fried, vacuum de-oiling, seasoning, baking, cooling packing, finished product sterilization and preservation; Step is as follows:
(1) pretreatment of raw material: be placed on peeling in water, section after burdock is cleaned up;
(2) colour protecting liquid soaks: the burdock sheet after cutting is put into the colour protecting liquid of mass concentration 0.5 % ascorbic acid and 0.5 % NaCl, soak at room temperature 30 min;
(3) the blanching enzyme that goes out: by the D-sodium iso-vc solution blanching 3-5 min that protects burdock sheet after look and put into the mass concentration 0.5% of the 95 DEG C enzyme that goes out, after taking out immediately by water quench;
(4) dipping: the maceration extract of the burdock sheet after blanching being put into mass concentration 5% glucose and 20% maltodextrin floods 3 h, cleans the maceration extract on burdock sheet surface after taking out, and drains its surperficial moisture;
(5) slow freezing: the burdock sheet after draining is placed on to slow 12 h that freeze at-20 DEG C;
(6) microwave assisted vacuum is fried: the microwave source of opening microwave assisted vacuum frying apparatus, controlling microwave power is 2000 W, make oil temperature rise in a short period of time 95 ± 2 DEG C, fried vacuum is 0.095 MPa, fried the interior beginning of interior filter basket immersion palm oil that packs burdock sheet into, the fried time is definite according to material quantity, and the fried time is 15-25 min, fried terminal judges by the peephole of observing Fryer, is fried terminal when no longer including in grease when bubble outwards overflows;
(7) vacuum de-oiling: open the spouted pump of oily pulse after fried end, palm oil is drawn back to oil groove, open centrifugation de-oiling and stirring motor, under vacuum condition, carrying out centrifugation de-oiling adjusting rotary speed is 300 r/min, centrifugation time is 5-8 min, and de-oiling finishes rear unlatching atmosphere controlled valve, recovers atmospheric pressure, then open movable vacuum hatchcover, take out fried product;
(8) seasoning: add fried rear burdock sheet weighing scale 2%-2.5 % white sugar, 1%-1.5 % edible salt, 0.01% I+G, 0.2% monosodium glutamate, 2%-3% powdered soy or 4%-6% dry cream, mix thoroughly, obtain the burdock sheet of soy sauce taste or creamy taste;
(9) baking: burdock sheet good seasoning is put into 110 DEG C of oven for baking 30-45 min, make the local flavor of product thick and heavy and even;
(10) cooling, packaging: be cooled to room temperature after baking, then pack, adopt high density polyethylene (HDPE) bag to carry out nitrogen-filled packaging;
(11) sterilization and preservation: adopt far infrared sterilization after packaging, selecting wavelength is 6.0 μ m, and after sterilization 0.5-1.0 min, lucifuge preservation under normal temperature, is seasoning burdock crisps product.
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| CN112704203A (en) * | 2020-12-24 | 2021-04-27 | 黑龙江省林业科学院伊春分院 | A method for preparing Bulbus Allii Victorialis crisp slice by vacuum low temperature frying |
| CN114403438A (en) * | 2022-02-23 | 2022-04-29 | 湖北中坪葛业开发有限公司 | Kudzu vine root leisure food and preparation method thereof |
| CN115500487B (en) * | 2022-09-29 | 2024-01-30 | 攀枝花学院 | Preparation method of storage and transportation-resistant defatted avocado puree |
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| CN1225200C (en) * | 2003-12-22 | 2005-11-02 | 江南大学 | Method for producing atmosphere heat drying and vacuum oil frying combined dewatered fruit and vegetable crisp chip |
| CN101617802A (en) * | 2009-08-05 | 2010-01-06 | 侯永宏 | Processing method of fruit and vegetable chips with rich organic selenium and low oil content |
| CN102871081A (en) * | 2012-11-02 | 2013-01-16 | 张琳 | Preparation method of health care burdock crisp chips |
| CN102488149B (en) * | 2011-12-13 | 2013-04-03 | 江南大学 | Combined processing method for processing crisp peas by using dry peas |
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| CN102986756B (en) * | 2012-12-06 | 2015-04-22 | 江南大学 | Microwave and vacuum frying integrating device for food processing, and efficient frying method |
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|---|---|---|---|---|
| CN1225200C (en) * | 2003-12-22 | 2005-11-02 | 江南大学 | Method for producing atmosphere heat drying and vacuum oil frying combined dewatered fruit and vegetable crisp chip |
| CN101617802A (en) * | 2009-08-05 | 2010-01-06 | 侯永宏 | Processing method of fruit and vegetable chips with rich organic selenium and low oil content |
| CN102488149B (en) * | 2011-12-13 | 2013-04-03 | 江南大学 | Combined processing method for processing crisp peas by using dry peas |
| CN102871081A (en) * | 2012-11-02 | 2013-01-16 | 张琳 | Preparation method of health care burdock crisp chips |
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