CN105325953A - Making method of crispy okra food - Google Patents
Making method of crispy okra food Download PDFInfo
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- CN105325953A CN105325953A CN201510716969.3A CN201510716969A CN105325953A CN 105325953 A CN105325953 A CN 105325953A CN 201510716969 A CN201510716969 A CN 201510716969A CN 105325953 A CN105325953 A CN 105325953A
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Abstract
The invention relates to a processing method of okra food, in particular to a making method of the crispy okra food. A pressure-difference puffing technology is adopted, cleaning, subdividing, pre-drying and samming are sequentially conducted on high-quality okra, after samming is conducted, the raw materials are put into a pressure-difference puffing device to be processed through pressure-difference puffing, drying and cooling are conducted, and the crispy okra food is made. The crispy okra food made through the method is crispy and delicious, bright in color and lustre, green and healthy; in addition, the whole making process is simpler, and the nutrient content loss is less.
Description
Technical field
The present invention relates to a kind of processing method of okra based food, is the preparation method of crisp okra food specifically.
Background technology
As everyone knows, okra is hypoglycemic good medicine, and okra is edible after generally needing processing.Existing mode of processing okra has four kinds: the first, freeze drying technology is utilized to process okra, okra hypoglycemic freeze-dried powder disclosed in Chinese patent " a kind of compound okra hypoglycemic freeze-dried powder and preparation method " (application number is 2015102097877), but powdered food does not have the characteristic of palatable crisp, and color and luster is darker.The second, vacuum impregnation and vacuum frying technology is utilized to process okra, okra food as obtained in Chinese patent " production method of the crisp okra of a kind of chocolate coating " (application number is 2015101204119), but this okra food is containing Chuck Steak, inadequate green health.The third, utilize Hot Air Drying to process okra, okra sheet disclosed in Chinese patent " a kind of okra sheet and preparation technology " (application number is 201510067443), but the inadequate palatable crisp of this kind of okra food.4th kind, Hot Air Drying is utilized to process okra in conjunction with spray drying technology, processing method disclosed in Chinese patent " a kind of preparation method of okra fruit powder " (application number is 2015100103892), containing making beating and enzymolysis process in this method, whole process is more complicated, and nutrient component damages is serious.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method of crisp okra food, uses yellow okra food palatable crisp, bright, green health that the method makes, and whole preparation process is comparatively simple, and nutrient component damages is less.
For solving the problem, provide following technical scheme:
The preparation method of a kind of crisp okra food of the present invention, is characterized in that comprising the following steps:
The first step, pretreatment of raw material
Get the okra of high-quality as raw material, subdivision after cleaning.
Then, carry out predrying to okra.
Then, in closed environment, carry out sam to the okra after predrying is cold, the time of sam is 20 ~ 40h, makes the moisture distribution in okra even.
Second step, expanding treatment
Bulking tank is preheated to 80 ~ 110 DEG C, being evacuated to vacuum meter to vacuum tank is-0.08 ~-0.1MPa.
Then, pretreated okra is placed in Bulking tank, and is forced into 0.5 ~ 1.2MPa, keep 8 ~ 18min.
Then, open the relief valve connected between Bulking tank and vacuum tank and carry out expanded, swelling temperature is 85 ~ 115 DEG C, and the expanded time is 10 ~ 35min, after expanded end, closes relief valve, and interval 5 ~ 20min, opens relief valve again.
3rd step, vacuum drying
Adopt the mode of cyclic drying to carry out drying to the okra after expanded, dry number of times is 4 times, and total drying time is 215 ~ 245min, and baking temperature successively successively decreases, and the intermittent time of adjacent twice drying room is 8 ~ 15min.
4th step, cooling
By the temperature in the Bulking tank after vacuum drying crisp okra food can be obtained for being cooled to 15 ~ 25 DEG C in 30 ~ 70min.
Wherein, adopt blowing-type drying mode to carry out drying in pre-drying step when carrying out pretreatment of raw material, dry number of times is twice, and temperature dry is for the first time 75 ~ 85 DEG C, and the time is 40 ~ 100min.The temperature of second time drying is 55 ~ 65 DEG C, and the time is 3 ~ 8h.The temperature that in vacuum drying step, first time is dry is 90 ~ 100 DEG C, and the time is 40 ~ 70min; The temperature of second time drying is 80 ~ 95 DEG C, and the time is 40 ~ 70min; Third time, the temperature of drying was 75 ~ 80 DEG C, and the time is 40 ~ 70min; 4th time dry temperature is 70 ~ 80 DEG C, and the time is 25 ~ 40min.Adopt the type of cooling of recirculated water to cool the okra after vacuum drying in cooling step, wherein the temperature of cooling water is 10 ~ 15 DEG C.
Take above scheme, have the following advantages:
Because the preparation method of crisp okra food of the present invention adopts pressure-difference and puffing technology, successively through cleaning, subdivision, predrying, sam, expanded, vacuum drying, cooling and obtain crisp okra food.Whole preparation technology is simple, owing to being the pressure-difference and puffing technology adopted, so obtained food palatable crisp, bright, green health, and whole preparation process does not need to pull an oar and enzymolysis to okra, thus destroys less to the original nutritional labeling of okra.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1
By the okra of high-quality successively through cleaning, subdivision, predrying and sam, after sam, raw material is placed into after carrying out pressure-difference and puffing in pressure-difference and puffing equipment, drier cooling can obtain crisp okra food.
Concrete operation step is as follows:
(1) pretreatment of raw material: get the okra of high-quality as raw material, subdivision after cleaning.Then, adopt blowing-type drying mode to carry out predrying to the okra after subdivision, dry number of times is twice, and temperature dry is for the first time 75 DEG C, and the time is 40min.The temperature of second time drying is 55 DEG C, and the time is 3h.Then, in closed environment, carry out sam to the okra after predrying is cold, the time of sam is 20h, makes the moisture distribution in okra even.
(2) expanding treatment: Bulking tank is preheated to 80 DEG C, being evacuated to vacuum meter to vacuum tank is-0.08MPa.Then, pretreated okra is placed in Bulking tank, and is forced into 0.5MPa, keep 8min.Then, open the relief valve connected between Bulking tank and vacuum tank and carry out expanded, swelling temperature is 85 DEG C, and the expanded time is 10min, after expanded end, closes relief valve, and interval 5min, opens relief valve again.
(3) vacuum drying: adopt the mode of cyclic drying to carry out drying to the okra after expanded, dry number of times is 4 times, and the intermittent time is 8min, and total drying time is 215min, first time, dry temperature was 90 DEG C, and the time is 70min; The temperature of second time drying is 80 DEG C, and the time is 70min; Third time, the temperature of drying was 75 DEG C, and the time is 40min; 4th time dry temperature is 70 DEG C, and the time is 35min.Adopt the type of cooling of recirculated water to cool the okra after vacuum drying in cooling step, wherein the temperature of cooling water is 10 DEG C.
(4) cool: adopt the type of cooling of recirculated water the okra after vacuum drying to be carried out being cooled to 25 DEG C in 30min and can obtain crisp okra food, wherein the temperature of cooling water is 15 DEG C.
Embodiment 2
The okra of high-quality is done, successively through cleaning, subdivision, predrying and sam, after sam, raw material is placed into after carrying out pressure-difference and puffing in pressure-difference and puffing equipment, drier cooling can obtain crisp okra food.
Concrete operation step is as follows:
(1) pretreatment of raw material: get the okra of high-quality as raw material, subdivision after cleaning.Then, adopt blowing-type drying mode to carry out predrying to the okra after subdivision, dry number of times is twice, and temperature dry is for the first time 85 DEG C, and the time is 100min.The temperature of second time drying is 65 DEG C, and the time is 8h.Then, in closed environment, carry out sam to the okra after predrying is cold, the time of sam is 40h, makes the moisture distribution in okra even.
(2) expanding treatment: Bulking tank is preheated to 110 DEG C, being evacuated to vacuum meter to vacuum tank is-0.1MPa.Then, pretreated okra is placed in Bulking tank, and is forced into 1.2MPa, keep 8min.Then, open the relief valve connected between Bulking tank and vacuum tank and carry out expanded, swelling temperature is 115 DEG C, and the expanded time is 35min, after expanded end, closes relief valve, and interval 20min, opens relief valve again.
(3) vacuum drying: adopt the mode of cyclic drying to carry out drying to the okra after expanded, dry number of times is 4 times, and the intermittent time is 8min, and total drying time is 220min, first time, dry temperature was 100 DEG C, and the time is 40min; The temperature of second time drying is 95 DEG C, and the time is 70min; Third time, the temperature of drying was 80 DEG C, and the time is 70min; 4th time dry temperature is 80 DEG C, and the time is 40min.
(4) cool: adopt the type of cooling of recirculated water the okra after vacuum drying to be carried out being cooled to 15 ~ 25 DEG C in 70min and can obtain crisp okra food, wherein the temperature of cooling water is 15 DEG C.
Embodiment 3
The okra of high-quality is done, successively through cleaning, subdivision, predrying and sam, after sam, raw material is placed into after carrying out pressure-difference and puffing in pressure-difference and puffing equipment, drier cooling can obtain crisp okra food.
Concrete operation step is as follows:
(1) pretreatment of raw material: get the okra of high-quality as raw material, subdivision after cleaning.Then, adopt blowing-type drying mode to carry out predrying to the okra after subdivision, dry number of times is twice, and temperature dry is for the first time 80 DEG C, and the time is 70min.The temperature of second time drying is 60 DEG C, and the time is 6h.Then, in closed environment, carry out sam to the okra after predrying is cold, the time of sam is 30h, makes the moisture distribution in okra even.
(2) expanding treatment: Bulking tank is preheated to 100 DEG C, being evacuated to vacuum meter to vacuum tank is-0.1MPa.Then, pretreated okra is placed in Bulking tank, and is forced into 0.9MPa, keep 14min.Then, open the relief valve connected between Bulking tank and vacuum tank and carry out expanded, swelling temperature is 100 DEG C, and the expanded time is 25min, after expanded end, closes relief valve, and interval 15min, opens relief valve again.
(3) vacuum drying: adopt the mode of cyclic drying to carry out drying to the okra after expanded, dry number of times is 4 times, and the intermittent time is 15min, and total drying time is 218min, first time, dry temperature was 100 DEG C, and the time is 70min; The temperature of second time drying is 90 DEG C, and the time is 40min; Third time, the temperature of drying was 78 DEG C, and the time is 70min; 4th time dry temperature is 75 DEG C, and the time is 38min.
(4) cool: adopt the type of cooling of recirculated water the okra after vacuum drying to be carried out being cooled to 20 DEG C in 60min and can obtain crisp okra food, wherein the temperature of cooling water is 12 DEG C.
Embodiment 4
The okra of high-quality is done successively through cleaning, subdivision, predrying and sam, raw material is placed in pressure-difference and puffing equipment after sam after carrying out pressure-difference and puffing drying cooling and can obtains crisp okra food.
Concrete operation step is as follows:
(1) pretreatment of raw material: get the okra of high-quality as raw material, subdivision after cleaning.Then, adopt blowing-type drying mode to carry out predrying to the okra after subdivision, dry number of times is twice, and temperature dry is for the first time 78 DEG C, and the time is 80min.The temperature of second time drying is 61 DEG C, and the time is 4h.Then, in closed environment, carry out sam to the okra after predrying is cold, the time of sam is 25h, makes the moisture distribution in okra even.
(2) expanding treatment: Bulking tank is preheated to 100 DEG C, being evacuated to vacuum meter to vacuum tank is-0.09MPa.Then, pretreated okra is placed in Bulking tank, and is forced into 0.7MPa, keep 15min.Then, open the relief valve connected between Bulking tank and vacuum tank and carry out expanded, swelling temperature is 90 DEG C, and the expanded time is 20min, after expanded end, closes relief valve, and interval 10min, opens relief valve again.
(3) vacuum drying: adopt the mode of cyclic drying to carry out drying to the okra after expanded, dry number of times is 4 times, and the intermittent time is 10min, and total drying time is 245min, first time, dry temperature was 95 DEG C, and the time is 70min; The temperature of second time drying is 83 DEG C, and the time is 70min; Third time, the temperature of drying was 77 DEG C, and the time is 70min; 4th time dry temperature is 73 DEG C, and the time is 35min.
(4) cool: adopt the type of cooling of recirculated water the okra after vacuum drying to be carried out being cooled to 20 DEG C in 40min and can obtain crisp okra food, wherein the temperature of cooling water is 12 DEG C.
Embodiment 5
The okra of high-quality is done successively through cleaning, subdivision, predrying and sam, raw material is placed in pressure-difference and puffing equipment after sam after carrying out pressure-difference and puffing drying cooling and can obtains crisp okra food.
Concrete operation step is as follows:
(1) pretreatment of raw material: get the okra of high-quality as raw material, subdivision after cleaning.Then, adopt blowing-type drying mode to carry out predrying to the okra after subdivision, dry number of times is twice, and temperature dry is for the first time 82 DEG C, and the time is 55min.The temperature of second time drying is 59 DEG C, and the time is 7h.Then, in closed environment, carry out sam to the okra after predrying is cold, the time of sam is 28h, makes the moisture distribution in okra even.
(2) expanding treatment: Bulking tank is preheated to 88 DEG C, being evacuated to vacuum meter to vacuum tank is-0.08MPa.Then, pretreated okra is placed in Bulking tank, and is forced into 0.8MPa, keep 12min.Then, open the relief valve connected between Bulking tank and vacuum tank and carry out expanded, swelling temperature is 90 DEG C, and the expanded time is 23min, after expanded end, closes relief valve, and interval 18min, opens relief valve again.
(3) vacuum drying: adopt the mode of cyclic drying to carry out drying to the okra after expanded, dry number of times is 4 times, and the intermittent time is 11min, and total drying time is 217min, first time, dry temperature was 93 DEG C, and the time is 64min; The temperature of second time drying is 88 DEG C, and the time is 64min; Third time, the temperature of drying was 77 DEG C, and the time is 64min; 4th time dry temperature is 73 DEG C, and the time is 25min.
(4) cool: adopt the type of cooling of recirculated water the okra after vacuum drying to be carried out being cooled to 25 DEG C in 55min and can obtain crisp okra food, wherein the temperature of cooling water is 13 DEG C.
Claims (4)
1. a preparation method for crisp okra food, is characterized in that comprising the following steps:
The first step, pretreatment of raw material
Get the okra of high-quality as raw material, subdivision after cleaning;
Then, carry out predrying to okra;
Then, in closed environment, carry out sam to the okra after predrying is cold, the time of sam is 20 ~ 40h, makes the moisture distribution in okra even;
Second step, expanding treatment
Bulking tank is preheated to 80 ~ 110 DEG C, being evacuated to vacuum meter to vacuum tank is-0.08 ~-0.1MPa;
Then, pretreated okra is placed in Bulking tank, and is forced into 0.5 ~ 1.2MPa, keep 8 ~ 18min;
Then, open the relief valve connected between Bulking tank and vacuum tank and carry out expanded, swelling temperature is 85 ~ 115 DEG C, and the expanded time is 10 ~ 35min, after expanded end, closes relief valve, and interval 5 ~ 20min, opens relief valve again;
3rd step, vacuum drying
Adopt the mode of cyclic drying to carry out drying to the okra after expanded, dry number of times is 4 times, and total drying time is 215 ~ 245min, and baking temperature successively successively decreases, and the intermittent time of adjacent twice drying room is 8 ~ 15min;
4th step, cooling
By the temperature in the Bulking tank after vacuum drying crisp okra food can be obtained for being cooled to 15 ~ 25 DEG C in 30 ~ 70min.
2. the preparation method of crisp okra food as claimed in claim 1, it is characterized in that in pre-drying step, adopting blowing-type drying mode to carry out drying when carrying out pretreatment of raw material, dry number of times is twice, and temperature dry is for the first time 75 ~ 85 DEG C, and the time is 40 ~ 100min; The temperature of second time drying is 55 ~ 65 DEG C, and the time is 3 ~ 8h.
3. the preparation method of crisp okra food as claimed in claim 1, it is characterized in that the temperature that in vacuum drying step, first time is dry is 90 ~ 100 DEG C, the time is 40 ~ 70min; The temperature of second time drying is 80 ~ 95 DEG C, and the time is 40 ~ 70min; Third time, the temperature of drying was 75 ~ 80 DEG C, and the time is 40 ~ 70min; 4th time dry temperature is 70 ~ 80 DEG C, and the time is 25 ~ 40min.
4. the preparation method of crisp okra food as claimed in claim 1, it is characterized in that adopting the type of cooling of recirculated water to cool the okra after vacuum drying in cooling step, wherein the temperature of cooling water is 10 ~ 15 DEG C.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901272A (en) * | 2016-05-14 | 2016-08-31 | 朱彩凤 | Manufacturing process of puffed food with effects of invigorating kidney and strengthening Yang |
| CN107319420A (en) * | 2017-07-26 | 2017-11-07 | 湖南源绿科技有限公司 | Instant hollow crisp rod of okra and preparation method thereof |
| CN110393275A (en) * | 2018-04-25 | 2019-11-01 | 江苏省农业科学院 | A kind of combined drying method improving the crisp fruit integrity degree of okra |
| CN113812616A (en) * | 2021-09-16 | 2021-12-21 | 江苏楷益智能科技有限公司 | Processing method of dried lily leisure food |
| CN113826748A (en) * | 2021-09-18 | 2021-12-24 | 江苏楷益智能科技有限公司 | Processing method of crisp mango strip leisure food |
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| CN104621509A (en) * | 2015-02-16 | 2015-05-20 | 江苏楷益智能科技有限公司 | Processing method of puffed pachyrhizus food |
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| CN104621509A (en) * | 2015-02-16 | 2015-05-20 | 江苏楷益智能科技有限公司 | Processing method of puffed pachyrhizus food |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901272A (en) * | 2016-05-14 | 2016-08-31 | 朱彩凤 | Manufacturing process of puffed food with effects of invigorating kidney and strengthening Yang |
| CN107319420A (en) * | 2017-07-26 | 2017-11-07 | 湖南源绿科技有限公司 | Instant hollow crisp rod of okra and preparation method thereof |
| CN110393275A (en) * | 2018-04-25 | 2019-11-01 | 江苏省农业科学院 | A kind of combined drying method improving the crisp fruit integrity degree of okra |
| CN113812616A (en) * | 2021-09-16 | 2021-12-21 | 江苏楷益智能科技有限公司 | Processing method of dried lily leisure food |
| CN113826748A (en) * | 2021-09-18 | 2021-12-24 | 江苏楷益智能科技有限公司 | Processing method of crisp mango strip leisure food |
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Application publication date: 20160217 |