CN107568659A - A kind of instant water chestnut leisure food and its processing method - Google Patents
A kind of instant water chestnut leisure food and its processing method Download PDFInfo
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- CN107568659A CN107568659A CN201710818053.8A CN201710818053A CN107568659A CN 107568659 A CN107568659 A CN 107568659A CN 201710818053 A CN201710818053 A CN 201710818053A CN 107568659 A CN107568659 A CN 107568659A
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Abstract
The invention discloses a kind of instant water chestnut leisure food and its processing method, the processing method to include：Pretreatment of raw material：The water chestnut selected is obtained into Slices of Chinese Water Chestnut after over cleaning, section；Color protection：Slices of Chinese Water Chestnut is put into colour protecting liquid and soaked, is then heat-treated in boiling water；Draining cools down：Slices of Chinese Water Chestnut Jing Guo color protection is subjected to draining cooling；Vacuum impregnation：Under vacuum, the Slices of Chinese Water Chestnut after draining cooling is put into maceration extract and impregnated；It is quick-frozen：Slices of Chinese Water Chestnut after vacuum impregnation is carried out quick-frozen；Vacuum low-temperature frying：Slices of Chinese Water Chestnut after will be quick-frozen carries out fry operations under vacuum, obtains water chestnut crisp chip；De-oiling：Deoiling treatment is carried out to water chestnut crisp chip；Non-fried dehydration：Water chestnut crisp chip after de-oiling is subjected to non-fried dehydration；Seasoning, is seasoned to the water chestnut crisp chip of non-fried dehydration.The water chestnut leisure food palatable crisp of the present invention, nutrition holding is more good, oil content is relatively low.
Description
Technical field
The invention belongs to food processing field, more particularly, to a kind of instant water chestnut leisure food and its processing method.
Background technology
Vacuum low-temperature frying is a kind of new foods processing technique to grow up 60~seventies of last century, technology master
The principle that moisture boiling point reduces in food under vacuum conditions is utilized, realizes the fried dehydration under cryogenic conditions, in fruits and vegetables
Nutritional ingredient is mostly water miscible, in grease and is not spilt over, and after dehydration, these compositions further obtain
Concentration, therefore nutrition and the flavor of fruits and vegetables can be preferably preserved, while avoid quality oxide deterioration and produce carcinogen.
Water chestnut (Eleocharis tuberosa) also known as horseshoe, it is the special product aquatic vegetable in China, its nature and flavor is sweet, be slightly cold,
It is nontoxic, there is middle benefit gas QI invigorating, clearing heat and eliminating phlegm, appetizing of promoting the production of body fluid, improving eyesight voiceless sound, help digestion and sober up and other effects.It can be clinically used for pyreticosis
Polydipsia, phlegm-heat cough, have sore throat, difficult urination, have blood in stool, the disease such as wart.Therefore, water chestnut is that a kind of nutrition and health care are costly
Fruits and vegetables.With the improvement of people ' s living standards with the quickening of rhythm of life, it is desirable to easily edible nutritional value guarantor
Intact, palatable crisp water chestnut is held, therefore, instant class water chestnut leisure food-water chestnut crisp chip is just arisen at the historic moment.But so far,
Research about vacuum frying water chestnut crisp chip is also in blank, and there is presently no the water chestnut processed using vacuum frying mode production
Product.
The content of the invention
It is an object of the invention to provide a kind of method using vacuum low-temperature frying technique productions water chestnut food, fill up existing
The blank of technology.
To achieve these goals, an aspect of of the present present invention provides a kind of processing method of instant water chestnut leisure food, should
Processing method includes：
(1) pretreatment of raw material：The water chestnut selected is obtained into Slices of Chinese Water Chestnut after over cleaning, section；
(2) color protection：The Slices of Chinese Water Chestnut is put into colour protecting liquid and soaked, is then heat-treated in boiling water；
(3) draining cools down：Slices of Chinese Water Chestnut Jing Guo color protection is subjected to draining cooling；
(4) vacuum impregnation：Under vacuum, the Slices of Chinese Water Chestnut after draining cooling is put into maceration extract and impregnated；
(5) it is quick-frozen：Slices of Chinese Water Chestnut after the vacuum impregnation is carried out quick-frozen；
(6) vacuum low-temperature frying：Slices of Chinese Water Chestnut after will be quick-frozen carries out fry operations under vacuum, and it is crisp to obtain water chestnut
Piece；
(7) de-oiling：Deoiling treatment is carried out to the water chestnut crisp chip；
(8) non-fried dehydration：Water chestnut crisp chip after the de-oiling is subjected to non-fried dehydration；
(9) season, the water chestnut crisp chip of the non-fried dehydration is seasoned.
Another aspect of the present invention provides instant water chestnut prepared by a kind of processing method of described instant water chestnut leisure food
Shepherd's purse leisure food.
Technical scheme has the advantage that：
(1) small investment, output is big, and vacuum frying technological process is relatively simple, and cost of investment is smaller, return rate compared with
It is high；
(2) nutritive value is high, and vacuum frying temperature is generally 70~95 DEG C, avoids the factors such as high-temperature oxydation and water chestnut is sought
The destruction formed point, the nutritive value of holding water chestnut itself that can be preferable；
(3) good colour, low temperature can reduce the browning reaction of water chestnut in vacuum frying, keep its original to greatest extent
Color, while fried water chestnut can make its surface produce a kind of tempting coke yellow epidermis, further increase consumer to water chestnut
The acceptance level of crisp chip；
(4) crispy in taste, due to water chestnut its space between cells during vacuum frying moisture under vacuum drastically
Vaporization, tissue is set to produce loose porous structure, so as to assign the taste that product is crisp, tasty.
Other features and advantages of the present invention will be described in detail in subsequent specific embodiment part.
Embodiment
The preferred embodiment of the present invention is described in more detail below.Although the following describe being preferable to carry out for the present invention
Mode, however, it is to be appreciated that may be realized in various forms the present invention without should be limited by embodiments set forth herein.Phase
Instead, there is provided these embodiments be in order that the present invention is more thorough and complete, and can be by the scope of the present invention intactly
It is communicated to those skilled in the art.
An aspect of of the present present invention provides a kind of processing method of instant water chestnut leisure food, and the processing method includes：
(1) pretreatment of raw material：The water chestnut selected is obtained into Slices of Chinese Water Chestnut after over cleaning, section；
(2) color protection：The Slices of Chinese Water Chestnut is put into colour protecting liquid and soaked, is then heat-treated in boiling water；
(3) draining cools down：Slices of Chinese Water Chestnut Jing Guo color protection is subjected to draining cooling；
(4) vacuum impregnation：Under vacuum, the Slices of Chinese Water Chestnut after draining cooling is put into maceration extract and impregnated；
(5) it is quick-frozen：Slices of Chinese Water Chestnut after the vacuum impregnation is carried out quick-frozen；
(6) vacuum low-temperature frying：Slices of Chinese Water Chestnut after will be quick-frozen carries out fry operations under vacuum, and it is crisp to obtain water chestnut
Piece；
(7) de-oiling：Deoiling treatment is carried out to the water chestnut crisp chip；
(8) non-fried dehydration：Water chestnut crisp chip after the de-oiling is subjected to non-fried dehydration；
(9) season, the water chestnut crisp chip of the non-fried dehydration is seasoned.
Preferably, good colour, the fresh water chestnut of no insect pest are selected；The cleaning and section of water chestnut are being cleaned respectively
Carried out in machine and slicer.
Preferably, processing method of the invention also includes (10) class wrapping：By seasoned water chestnut crisp chip point
Class is packed.Specifically, by inner wrapping in the progress of seasoned water chestnut crisp chip, nitrogen charging or common mounted box packaging, outer packing can be carried out
Using ordinary packing, built-in drier.
In accordance with the present invention it is preferred that the condition of the step (2) includes：Colour protecting liquid is that concentration is 0.01-0.2mol/L's
Citric acid, the time of the immersion is 1-5h；The time of the heat treatment is 0.5-10min.
In accordance with the present invention it is preferred that in terms of the weight of the maceration extract, the maceration extract includes：Gluconolactone 0.1-
5wt%, maltodextrin 7-16wt%, sucrose 3-8wt%, surplus are water.
In accordance with the present invention it is preferred that the condition of the step (4) includes：Vacuum 1-1000Pa, dip time 20-
120min.Wherein, vacuum is more preferably 5-60Pa.
On the one hand the vacuum impregnation of the present invention has larger advantage for the space structure and brittleness of Slices of Chinese Water Chestnut, simultaneously
Vacuum impregnation is alternatively arranged as a kind of seasoning mode of Slices of Chinese Water Chestnut.
In accordance with the present invention it is preferred that the quick-frozen temperature is -18 to -40 DEG C.Fast frozen treats that Slices of Chinese Water Chestnut is frozen into
Type, quality are hard.The reduction of the fast frozen of plasticity and oil content in being processed by to(for) Slices of Chinese Water Chestnut has and can not ignored
Effect.
In accordance with the present invention it is preferred that the vacuum low-temperature frying includes：After fried kettle temperature is 80-95 DEG C, by institute
State quick-frozen Slices of Chinese Water Chestnut to be put into deep fryer, vacuumize, after vacuum is 0.085MPa-0.098MPa, carry out fry operations,
Deep-fat frying time 10-40min.
Preferably, the 1h before vacuum low-temperature frying, first vacuum frying apparatus is set for heating up, the temperature in deep fryer
Vacuum low-temperature frying processing is carried out after reaching setting value.
In accordance with the present invention it is preferred that the deoiling treatment is traditional vacuum de-oiling, the condition of the traditional vacuum de-oiling
For：Rotating speed is 350rpm-450rpm, time 1-8min.
In accordance with the present invention it is preferred that the non-fried dehydration uses heated-air drying, it is dried in vacuo, heat pump drying, vacuum is cold
Freeze dry, at least one of dewatering type of far-infrared ray drying and vacuum microwave drying；
Wherein, the temperature of the heated-air drying is 40~70 DEG C, and wind speed be 0.5~2.5m/s, the time for 120~
300min；The vacuum drying temperature is 45~80 DEG C, and pressure is 0~0.02MPa, and the time is 60~600min；The heat
The temperature that pump is dried is 30~60 DEG C, and drying time is 4~8h；The drying pressure of the vacuum freeze drying is 0~10Pa, cold
Well temperature is -20~-60 DEG C, and the time is 120min~600min；The range of the far-infrared ray drying is 10~30min, temperature
For 200~300 DEG C, the time is 3~10min；The microwave energy of the vacuum microwave drying is 200~3000W, and microwave intensity is
1.0~3.0w/g, vacuum pressure are 0~500Pa, and useful load is 10~1000g, and drying time is 3~10min.
In accordance with the present invention it is preferred that the seasoning is any one in following three kinds of seasoning modes；
Seasoning mode one, water chestnut crisp chip and the first flavoring are mixed thoroughly, are placed in oven for baking 1-3min, oven temperature is
100-110℃；Wherein, palm oil and toppings is are well mixed by the collocation method of first flavoring, with water chestnut crisp chip
Weight meter, the palm oil is 1-10wt%, and the toppings are 1-10wt%, the toppings be tomato toppings,
Spicy beef taste toppings, spiced salt taste toppings, spicy chicken wings taste toppings, Fried Shrimps in Hot Spicy Sauce taste toppings or the seasoning of Sautéed Crab in Hot Spicy Sauce taste
Powder；
Seasoning mode two, hot palm oil and the second flavoring is sprayed successively on water chestnut crisp chip surface, with the weight of water chestnut crisp chip
Gauge, the hot palm oil are 1-10wt%, and second flavoring is 1-10wt%, and the oil temperature of the hot palm oil is 50-
60℃；In terms of mass fraction, second flavoring includes edible salt 0.5-1.5 parts, monosodium glutamate 1-2 parts, disodium 5 '-ribonucleotide I+
G0.02-0.08 parts, yeast extract 0.5-1.5 parts, hydrolyzed vegetable protein 0.5-1 parts, powdered soy 0.1-0.5 parts, tertiary butyl pair
Benzenediol 0.0005-0.0015 parts, chilli powder 0.5-1.5 parts and condiment powder 0.1-0.3 parts；
Seasoning mode three, hot palm oil and the 3rd flavoring is sprayed successively on water chestnut crisp chip surface, with the weight of water chestnut crisp chip
Gauge, the hot palm oil are 1-10wt%, and the 3rd flavoring is 1-10wt%, and the oil temperature of the hot palm oil is 50-
60 DEG C, the 3rd flavoring is tomato toppings, spicy beef taste toppings, spiced salt taste toppings, spicy chicken wings taste tune
Taste powder, Fried Shrimps in Hot Spicy Sauce taste toppings or Sautéed Crab in Hot Spicy Sauce taste toppings.
Preferably, sprayed using HM-600 Pneumatic type airless sprayers.
Another aspect of the present invention provides instant water chestnut prepared by a kind of processing method of described instant water chestnut leisure food
Shepherd's purse leisure food.
The instant water chestnut leisure food palatable crisp of gained of the invention, nutrition holding is more good, oil content is relatively low.
The present invention is further illustrated by the following examples：
Embodiment 1
The present embodiment provides a kind of processing method of instant water chestnut leisure food, and the processing method includes：
(1) pretreatment of raw material：Good colour is selected, the fresh water chestnut of no insect pest, is cleaned by water chestnut cleaning machine, slicer
Slices of Chinese Water Chestnut is obtained after section；
(2) color protection：The Slices of Chinese Water Chestnut is put into colour protecting liquid and soaked, is then heat-treated in boiling water；Wherein, color protection
Liquid is the citric acid that concentration is 0.05mol/L, and the time of the immersion is 1.5h；The time of the heat treatment is 1min；
(3) draining cools down：Slices of Chinese Water Chestnut Jing Guo color protection is subjected to draining cooling；
(4) vacuum impregnation：Under vacuum, the Slices of Chinese Water Chestnut after draining cooling is put into maceration extract and impregnated；
Wherein, in terms of the weight of the maceration extract, the maceration extract includes：Gluconolactone 3wt%, maltodextrin 12wt%, sucrose
5wt%, surplus are water；Vacuum 10Pa, dip time 30min；
(5) it is quick-frozen：Slices of Chinese Water Chestnut after the vacuum impregnation is carried out quick-frozen；Quick-frozen temperature is -20 DEG C；
(6) vacuum low-temperature frying：The 1h before vacuum low-temperature frying, first vacuum frying apparatus is set for heating up, works as oil
After fried kettle temperature is 85 DEG C, the quick-frozen Slices of Chinese Water Chestnut is put into deep fryer, vacuumized, it is 0.088MPa to treat vacuum
Afterwards, fry operations are carried out, deep-fat frying time 15min, obtain water chestnut crisp chip；
(7) de-oiling：Deoiling treatment is carried out to the water chestnut crisp chip；The deoiling treatment is traditional vacuum de-oiling, described true
The condition of empty centrifugation de-oiling is：Rotating speed is 360rpm, time 2min；
(8) non-fried dehydration：Water chestnut crisp chip after the de-oiling is subjected to non-fried dehydration；The non-fried dehydration is adopted
With heated-air drying, the temperature of the heated-air drying is 60 DEG C, wind speed 1.5m/s, time 200min；
(9) season, the water chestnut crisp chip of the non-fried dehydration is seasoned；The seasoning is by water chestnut crisp chip and first
Flavoring is mixed thoroughly, is placed in oven for baking 2min, and oven temperature is 105 DEG C；Wherein, the collocation method of first flavoring is
Palm oil and toppings are well mixed, in terms of the weight of water chestnut crisp chip, the palm oil is 3wt%, and the toppings are
7wt%, the toppings are spiced salt taste toppings；
(10) class wrapping：By seasoned water chestnut crisp chip carry out in inner wrapping, interior inner wrapping is nitrogen-filled packaging, outer packing
Using ordinary packing, built-in drier.
Embodiment 2
The present embodiment provides a kind of processing method of instant water chestnut leisure food, and the processing method includes：
(1) pretreatment of raw material：Good colour is selected, the fresh water chestnut of no insect pest, is cleaned by water chestnut cleaning machine, slicer
Slices of Chinese Water Chestnut is obtained after section；
(2) color protection：The Slices of Chinese Water Chestnut is put into colour protecting liquid and soaked, is then heat-treated in boiling water；Wherein, color protection
Liquid is the citric acid that concentration is 0.05mol/L, and the time of the immersion is 3h；The time of the heat treatment is 3min；
(3) draining cools down：Slices of Chinese Water Chestnut Jing Guo color protection is subjected to draining cooling；
(4) vacuum impregnation：Under vacuum, the Slices of Chinese Water Chestnut after draining cooling is put into maceration extract and impregnated；
Wherein, in terms of the weight of the maceration extract, the maceration extract includes：Gluconolactone 3wt%, maltodextrin 12wt%, sucrose
5wt%, surplus are water；Vacuum 30Pa, dip time 70min；
(5) it is quick-frozen：Slices of Chinese Water Chestnut after the vacuum impregnation is carried out quick-frozen；Quick-frozen temperature is -30 DEG C；
(6) vacuum low-temperature frying：The 1h before vacuum low-temperature frying, first vacuum frying apparatus is set for heating up, works as oil
After fried kettle temperature is 90 DEG C, the quick-frozen Slices of Chinese Water Chestnut is put into deep fryer, vacuumized, it is 0.092MPa to treat vacuum
Afterwards, fry operations are carried out, deep-fat frying time 30min, obtain water chestnut crisp chip；
(7) de-oiling：Deoiling treatment is carried out to the water chestnut crisp chip；The deoiling treatment is traditional vacuum de-oiling, described true
The condition of empty centrifugation de-oiling is：Rotating speed is 400rpm, time 5min；
(8) non-fried dehydration：Water chestnut crisp chip after the de-oiling is subjected to non-fried dehydration；The non-fried dehydration is adopted
With vacuum drying, the vacuum drying temperature is 60 DEG C, pressure position 0.01MPa, time 350min；
(9) season, the water chestnut crisp chip of the non-fried dehydration is seasoned；It is described seasoning be water chestnut crisp chip surface according to
Secondary to spray hot palm oil and the second flavoring, in terms of the weight of water chestnut crisp chip, the hot palm oil is 3wt%, and described second adjusts
Taste substance is 7wt%, and the oil temperature of the hot palm oil is 55 DEG C；In terms of mass fraction, second flavoring includes edible salt 1
Part, 1.5 parts of monosodium glutamate, disodium 5 '-ribonucleotide I+G0.05 parts, 1 part of yeast extract, 0.8 part of hydrolyzed vegetable protein, 0.3 part of powdered soy,
0.2 part of 0.001 part of tert-butylhydroquinone, 1 part of chilli powder and condiment powder；Carried out using HM-600 Pneumatic type airless sprayers
Spraying；
(10) class wrapping：By seasoned water chestnut crisp chip carry out in inner wrapping, interior inner wrapping is nitrogen-filled packaging, outer packing
Using ordinary packing, built-in drier.
Embodiment 3
The present embodiment is distinguished as with embodiment 1：
The present embodiment provides a kind of processing method of instant water chestnut leisure food, and the processing method includes：
(1) pretreatment of raw material：Good colour is selected, the fresh water chestnut of no insect pest, is cleaned by water chestnut cleaning machine, slicer
Slices of Chinese Water Chestnut is obtained after section；
(2) color protection：The Slices of Chinese Water Chestnut is put into colour protecting liquid and soaked, is then heat-treated in boiling water；Wherein, color protection
Liquid is the citric acid that concentration is 0.05mol/L, and the time of the immersion is 4.5h；The time of the heat treatment is 5min；
(3) draining cools down：Slices of Chinese Water Chestnut Jing Guo color protection is subjected to draining cooling；
(4) vacuum impregnation：Under vacuum, the Slices of Chinese Water Chestnut after draining cooling is put into maceration extract and impregnated；
Wherein, in terms of the weight of the maceration extract, the maceration extract includes：Gluconolactone 3wt%, maltodextrin 12wt%, sucrose
5wt%, surplus are water；Vacuum 50Pa, dip time 110min；
(5) it is quick-frozen：Slices of Chinese Water Chestnut after the vacuum impregnation is carried out quick-frozen；Quick-frozen temperature is -39 DEG C；
(6) vacuum low-temperature frying：The 1h before vacuum low-temperature frying, first vacuum frying apparatus is set for heating up, works as oil
After fried kettle temperature is 94 DEG C, the quick-frozen Slices of Chinese Water Chestnut is put into deep fryer, vacuumized, it is 0.097MPa to treat vacuum
Afterwards, fry operations are carried out, deep-fat frying time 39min, obtain water chestnut crisp chip；
(7) de-oiling：Deoiling treatment is carried out to the water chestnut crisp chip；The deoiling treatment is traditional vacuum de-oiling, described true
The condition of empty centrifugation de-oiling is：Rotating speed is 440rpm, time 7min；
(8) non-fried dehydration：Water chestnut crisp chip after the de-oiling is subjected to non-fried dehydration；The non-fried dehydration is adopted
With vacuum freeze drying, the drying pressure of the vacuum freeze drying is 5Pa, and cold well temperature is -40 DEG C, time 360min；
(9) season, the water chestnut crisp chip of the non-fried dehydration is seasoned；It is described seasoning be water chestnut crisp chip surface according to
Secondary to spray hot palm oil and the 3rd flavoring, in terms of the weight of water chestnut crisp chip, the hot palm oil is 3wt%, and the described 3rd adjusts
Taste substance is 7wt%, and the oil temperature of the hot palm oil is 55 DEG C, and the 3rd flavoring is tomato toppings；Using HM-600
Pneumatic type airless sprayer is sprayed；
(10) class wrapping：By seasoned water chestnut crisp chip carry out in inner wrapping, interior inner wrapping is nitrogen-filled packaging, outer packing
Using ordinary packing, built-in drier.
Comparative example 1
This comparative example is distinguished as with embodiment 1：Step (6) is handled to be fried：, will after fried kettle temperature is 85 DEG C
The quick-frozen Slices of Chinese Water Chestnut is put into deep fryer, is carried out fry operations, deep-fat frying time 15min, is obtained water chestnut crisp chip；Other each works
Skill step and technological parameter all same.
Comparative example 2
This comparative example is distinguished as with embodiment 1：Step (6) is microwave drying：Slices of Chinese Water Chestnut after will be quick-frozen carries out microwave
Drying process, obtain water chestnut crisp chip；Wherein, microwave energy 450W, microwave intensity 2w/g, drying time 2min；And
There is no step (7) de-oiling and step (8) non-fried dehydration；Other each processing steps and technological parameter all same.
Comparative example 3
This comparative example is distinguished as no step (8) non-fried dehydration with embodiment 1；Other each processing steps and technique ginseng
Number all same.
Test case 1
The measure of puffed degree：The measure of puffed degree is carried out using the method for row's millet (quartz), excluded with graduated cylinder measurement small
Rice volume be exactly water chestnut crisp chip it is expanded after volume.Specific test result is shown in Table 1.
Test case 2
The measure of brittleness：Using the brittleness and firmness change of instrumental test water chestnut crisp chip, brittleness and hardness are with power (g)
To characterize.Concretely comprise the following steps：Using TA-XT2i physical property measurement instrument, to be tested with P25 probes, speed is 5.0mm/s before survey,
Test speed is 0.5mm/s, and return speed 10.0mm/s after test, test compression is than 30%, in test process, peak-peak
For the hardness of sample, first obvious peak value is brittleness.Specific test result is shown in Table 1.
Table 1：Puffed degree, brittleness and the hardness of each embodiment and comparative example
Test case 3
Subjective appreciation：Using the profile of water chestnut crisp chip, color and luster, fragrance and mouthfeel as evaluation index, subjective appreciation is carried out to it,
Sense organ evaluating meter is as shown in table 2.Specific test result is shown in Table 3.
Table 2：Sense organ evaluating meter
Table 3:The sensory evaluation scores of water chestnut crisp chip
It is described above various embodiments of the present invention, described above is exemplary, and non-exclusive, and
It is not limited to disclosed each embodiment.In the case of without departing from the scope and spirit of illustrated each embodiment, for this skill
Many modifications and changes will be apparent from for the those of ordinary skill in art field.
Claims (10)
1. a kind of processing method of instant water chestnut leisure food, it is characterised in that the processing method includes：
(1) pretreatment of raw material：The water chestnut selected is obtained into Slices of Chinese Water Chestnut after over cleaning, section；
(2) color protection：The Slices of Chinese Water Chestnut is put into colour protecting liquid and soaked, is then heat-treated in boiling water；
(3) draining cools down：Slices of Chinese Water Chestnut Jing Guo color protection is subjected to draining cooling；
(4) vacuum impregnation：Under vacuum, the Slices of Chinese Water Chestnut after draining cooling is put into maceration extract and impregnated；
(5) it is quick-frozen：Slices of Chinese Water Chestnut after the vacuum impregnation is carried out quick-frozen；
(6) vacuum low-temperature frying：Slices of Chinese Water Chestnut after will be quick-frozen carries out fry operations under vacuum, obtains water chestnut crisp chip；
(7) de-oiling：Deoiling treatment is carried out to the water chestnut crisp chip；
(8) non-fried dehydration：Water chestnut crisp chip after the de-oiling is subjected to non-fried dehydration；
(9) season, the water chestnut crisp chip of the non-fried dehydration is seasoned.
2. the processing method of instant water chestnut leisure food according to claim 1, wherein, the condition bag of the step (2)
Include：Colour protecting liquid is the citric acid that concentration is 0.01-0.2mol/L, and the time of the immersion is 1-5h；The time of the heat treatment
For 0.5-10min.
3. the processing method of instant water chestnut leisure food according to claim 1, wherein, with the weight of the maceration extract
Meter, the maceration extract include：Gluconolactone 0.1-5wt%, maltodextrin 7-16wt%, sucrose 3-8wt%, surplus are water.
4. the processing method of instant water chestnut leisure food according to claim 1, wherein, the condition bag of the step (4)
Include：Vacuum 1-1000Pa, dip time 20-120min.
5. the processing method of instant water chestnut leisure food according to claim 1, wherein, the quick-frozen temperature is -18
To -40 DEG C.
6. the processing method of instant water chestnut leisure food according to claim 1, wherein, the vacuum low-temperature frying bag
Include：After fried kettle temperature is 80-95 DEG C, the quick-frozen Slices of Chinese Water Chestnut is put into deep fryer, vacuumized, treats that vacuum is
After 0.085MPa-0.098MPa, fry operations, deep-fat frying time 10-40min are carried out.
7. the processing method of instant water chestnut leisure food according to claim 1, wherein, the deoiling treatment be vacuum from
Heart de-oiling, the condition of the traditional vacuum de-oiling are：Rotating speed is 350rpm-450rpm, time 1-8min.
8. the processing method of instant water chestnut leisure food according to claim 1, wherein, the non-fried dehydration is using heat
It is air-dried dry, it is dried in vacuo, heat pump drying, vacuum freeze drying, in the dewatering type of far-infrared ray drying and vacuum microwave drying
It is at least one；
Wherein, the temperature of the heated-air drying is 40~70 DEG C, and wind speed is 0.5~2.5m/s, and the time is 120~300min；Institute
Vacuum drying temperature is stated as 45~80 DEG C, pressure is 0~0.02MPa, and the time is 60~600min；The temperature of the heat pump drying
Spend for 30~60 DEG C, drying time is 4~8h；The drying pressure of the vacuum freeze drying is 0~10Pa, cold well temperature for-
20~-60 DEG C, the time is 120min~600min；The range of the far-infrared ray drying is 10~30min, and temperature is 200~300
DEG C, the time is 3~10min；The microwave energy of the vacuum microwave drying is 200~3000W, and microwave intensity is 1.0~3.0w/
G, vacuum pressure are 0~500Pa, and useful load is 10~1000g, and drying time is 3~10min.
9. the processing method of instant water chestnut leisure food according to claim 1, wherein, the seasoning is following three kinds tune
Any one in taste mode；
Seasoning mode one, water chestnut crisp chip and the first flavoring are mixed thoroughly, are placed in 1~3min of oven for baking, oven temperature is
100-110℃；Wherein, palm oil and toppings is are well mixed by the collocation method of first flavoring, with water chestnut crisp chip
Weight meter, the dosage of the palm oil is 1-10wt%, and the dosages of the toppings is 1-10wt%, the toppings for kind
Eggplant taste toppings, spicy beef taste toppings, spiced salt taste toppings, spicy chicken wings taste toppings, Fried Shrimps in Hot Spicy Sauce taste toppings or perfume (or spice)
Peppery crab taste toppings；
Seasoning mode two, hot palm oil and the second flavoring are sprayed successively on water chestnut crisp chip surface, in terms of the weight of water chestnut crisp chip,
The hot palm oil is 1-10wt%, and second flavoring is 1-10wt%, and the oil temperature of the hot palm oil is 50-60 DEG C；
In terms of mass fraction, second flavoring includes edible salt 0.5-1.5 parts, monosodium glutamate 1-2 parts, disodium 5 '-ribonucleotide I+G0.02-
0.08 part, yeast extract 0.5-1.5 parts, hydrolyzed vegetable protein 0.5-1 parts, powdered soy 0.1-0.5 parts, tert-butylhydroquinone
0.0005-0.0015 parts, chilli powder 0.5-1.5 parts and condiment powder 0.1-0.3 parts；
Seasoning mode three, hot palm oil and the 3rd flavoring are sprayed successively on water chestnut crisp chip surface, in terms of the weight of water chestnut crisp chip,
The hot palm oil is 1-10wt%, and the 3rd flavoring is 1-10wt%, and the oil temperature of the hot palm oil is 50-60 DEG C,
3rd flavoring be tomato toppings, spicy beef taste toppings, spiced salt taste toppings, spicy chicken wings taste toppings,
Fried Shrimps in Hot Spicy Sauce taste toppings or Sautéed Crab in Hot Spicy Sauce taste toppings.
10. instant water chestnut prepared by the processing method of the instant water chestnut leisure food according to any one in claim 1-9
Shepherd's purse leisure food.
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| CN108391796A (en) * | 2018-01-18 | 2018-08-14 | 广西味之坊食品科技有限公司 | A kind of preparation method of non-fried water chestnut crisp chip |
| CN108713586A (en) * | 2018-05-07 | 2018-10-30 | 王爱明 | A kind of production method of quick-frozen horseshoe fourth |
| CN110447809A (en) * | 2018-05-08 | 2019-11-15 | 陈雅琼 | A kind of preparation method of instant sea tangle food |
| CN111387428A (en) * | 2020-03-27 | 2020-07-10 | 山东天博食品配料有限公司 | Preparation method of leisure instant crisp meat |
| CN111772135A (en) * | 2020-06-18 | 2020-10-16 | 北京红螺食品有限公司 | Instant water chestnut product and preparation method thereof |
| 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 |
| CN112841578A (en) * | 2021-02-22 | 2021-05-28 | 扬州天成食品有限公司 | Preparation method of fragrant and crisp lotus root slices |
| CN115428933A (en) * | 2022-10-31 | 2022-12-06 | 四川川娃子食品有限公司 | Pepper sauce and preparation method thereof |
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