CN108323725A - A kind of preparation method of vacuum low-temperature frying okra - Google Patents
A kind of preparation method of vacuum low-temperature frying okra Download PDFInfo
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- CN108323725A CN108323725A CN201810182268.XA CN201810182268A CN108323725A CN 108323725 A CN108323725 A CN 108323725A CN 201810182268 A CN201810182268 A CN 201810182268A CN 108323725 A CN108323725 A CN 108323725A
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- okra
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- temperature frying
- maceration extract
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- 241001075517 Abelmoschus Species 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000005470 impregnation Methods 0.000 claims abstract description 17
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 7
- 239000000284 extract Substances 0.000 claims description 32
- 238000002803 maceration Methods 0.000 claims description 32
- 229920002148 Gellan gum Polymers 0.000 claims description 11
- 235000010492 gellan gum Nutrition 0.000 claims description 11
- 239000000216 gellan gum Substances 0.000 claims description 11
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 10
- 239000001110 calcium chloride Substances 0.000 claims description 10
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 235000010413 sodium alginate Nutrition 0.000 claims description 10
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 9
- 238000005119 centrifugation Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000015927 pasta Nutrition 0.000 claims description 5
- 238000002604 ultrasonography Methods 0.000 claims description 4
- 240000004507 Abelmoschus esculentus Species 0.000 claims 1
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 15
- 238000005516 engineering process Methods 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 206010033546 Pallor Diseases 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 description 10
- 230000008859 change Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000003912 environmental pollution Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 235000017168 chlorine Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000004224 protection Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000008542 thermal sensitivity Effects 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Preparation And Processing Of Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of preparation methods of vacuum low-temperature frying okra, belong to snack food processing technique field.It is by okra prior to, through ultrasonic wave light wave Combined Treatment, then the multistage through ultrasonic vacuum ultrasonic wave impregnates, then the okra crisp chip of oil content only 4 6% is made through the step of quick-frozen, vacuum low-temperature frying, de-oiling in saline solution.The present invention finishes without traditional hot water blanching, can be maximally maintained the nutritional ingredient of material；And multistage impregnation technology is used, product oil content can be significantly reduced while improving pickling efficiency, and the method for the present invention manufacturing cost is low, product expansion rate is high, organoleptic quality is good.
Description
Technical field
The invention belongs to snack food processing technique fields, and in particular to a kind of preparation side of vacuum low-temperature frying okra
Method.
Background technology
Okra category Malvaceae Abelmoschus annual herb plant, meat is tender, unique flavor, and full fruit is edible
With, culinary art is very convenient, is delicious vegetables full of nutrition, meanwhile, okra also has antifatigue, promoting digestion and protecting liver, can reduce
Injury of lungs improves the healthcare functions such as immunity of organisms, antitumaous effect, diuresis, enhancing blood vessel dilatation power, cardioprotection.
The processing method of fruit and vegetable crisp chip mainly has constant-pressure and high-temperature frying method, vacuum low-temperature frying method, vacuum pneumatic swollen at present
Change method, vacuum freeze-drying method.Wherein, vacuum low-temperature frying method due to be suitble to processing raw material type it is more, the fruit produced
Vegetable crisp chip product remains the nutritional ingredient of most of raw material, and crispy in taste, flavor is fragrant and sweet, and mouthfeel and taste ratio vacuum pneumatic are swollen
It is superior to change product, is most widely used technology to be factory produced at present, but its major defect is the processing of vacuum low-temperature frying method
Drying time of the fruit and vegetable crisp chip in grease it is long, cause the oil content of product all 20% or more, some is even as high as
40%, do not meet the diet theory of modern；On the other hand, it is impregnated using 30-35% maltose in dipping process, dipping a batch
Because maltose concentration reduces after raw material, it is necessary to all abandon, cause the wasting of resources and pollution environment.
Invention content
In view of the above-mentioned deficiencies in the prior art, it is an object of the present invention to provide a kind of preparation side of vacuum low-temperature frying okra
Method.This method is simple for process, at low cost, and products obtained therefrom expansion rate is high, organoleptic quality is good, oil content is low.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of preparation method of vacuum low-temperature frying okra comprising following steps：
（1）Pretreatment of raw material：It will select, stalk, the okra after cleaning are put into the saline solution of 2.2-3.2wt%, ultrasonic wave-
Light wave Combined Treatment 22-26min；The technological parameter of ultrasonic wave-light wave synergy is ultrasonic power 600-800W, frequency
20-25kW, light wave power 700-900W, wavelength 700-800nm；
（2）Multistage impregnation：The okra pre-processed is first immersed in maceration extract A, under 500-580 W ul-trasonic irradiations
Impregnate 14-19min；It is subsequently placed in maceration extract B, vacuum impregnation 23-28min under the conditions of 0.07-0.08MPa, then in 300-360
Continue to impregnate 8-13min under W ul-trasonic irradiations；Gellan gum containing 0.3-0.6wt%, 0.15-0.35wt% seaweed in the maceration extract A
Sour sodium, 0.2-0.4wt% calcium chloride；Gellan gum containing 0.2-0.4wt% in the maceration extract B, 0.1-0.25wt% sodium alginates,
0.1-0.3wt% calcium chloride, 43-49wt% maltose；
（3）Fast frozen：The okra impregnated is put into quick-frozen 8-11h in instant freezer；
（4）Vacuum low-temperature frying：Okra after will be quick-frozen is put into Fryer, 72-78 DEG C, true under the conditions of 0.08-0.09MPa
Empty low-temperature frying 18-23min；
（5）De-oiling：Fry basket is set to be detached from pasta, under vacuum with the rotating speed centrifugation de-oiling 3.5- of 380-500 r/min
5min obtains finished product；Oil content is 4-6% in gained finished product.
Step 2）The mass ratio of middle okra and maceration extract B are 1.5-2:1.Per kilogram maceration extract B can soak in the present invention
The material that stain is 4-6 batches.
The remarkable advantage of the present invention is：
（1）The hot water blanching of abandoning tradition of the present invention finishes, and the method for selecting saline solution-ultrasonic wave-light wave Combined Treatment, and one
Aspect can have the function that the enzyme deactivation that finishes, and be maximally maintained the nutritional ingredient of material, especially avoid thermal sensitivity nutrition
The loss of ingredient；On the other hand can effectively broken material cell wall, make it is subsequent dipping faster, more effective fruit.
（2）The present invention uses multistage impregnation technology in impregnation stage, i.e. the first stage is in gellan gum, sodium alginate, chlorine
Change and carry out ultrasonic wave dipping in the maceration extract A of calcium composition, maceration extract can be made rapidly and uniformly to penetrate into the cell of material,
Achieve the purpose that and increase expansion effect and reduces oil absorbency；By material in the leaching of maltose content 43-49% in second stage
Vacuum impregnation is carried out in stain liquid B, maceration extract B can be made to be repeatedly used for 4-6 batches of raw materials of dipping, to can avoid being impregnated in tradition dipping
Liquid（Maltose content 30-35%）It is simply possible to use in the problem of just need to all being abandoned after the dipping of a collection of raw material, greatlys save and is produced into
This, environmental protection；Third time is impregnated using ultrasonic wave, maceration extract can be made to be distributed more evenly across inside material, follow-up to make
The ice crystal generated when quick-frozen evenly, promotes product mouthfeel finer and smoother.
（3）It is prepared using the technology of the present invention, the oil content of product can be made to be down to 4-6% by existing 20-25%, substantially reduced
The oil absorbency of product.
Specific implementation mode
In order to make content of the present invention easily facilitate understanding, With reference to embodiment to of the present invention
Technical solution is described further, but the present invention is not limited only to this.
Embodiment 1
A kind of preparation method of vacuum low-temperature frying okra comprising following steps：
（1）Pretreatment of raw material：To select, stalk, the 170kg okras after cleaning are put into the saline solution of 2.2wt%, in ultrasound
Wave power 800W, frequency 20kW, ultrasonic wave-light wave Combined Treatment 26min under conditions of light wave power 700W, wavelength 800nm；
（2）Multistage impregnation：The okra pre-processed is first immersed in maceration extract A, is impregnated under 500 W ul-trasonic irradiations
19min；It is subsequently placed in 100kg maceration extracts B, vacuum impregnation 23min under the conditions of 0.08MPa, then under 320 W ul-trasonic irradiations
Continue to impregnate 12min；Gellan gum containing 0.3wt%, 0.35wt% sodium alginates, 0.4wt% calcium chloride in the maceration extract A；The leaching
Gellan gum containing 0.4wt%, 0.1wt% sodium alginates, 0.3wt% calcium chloride, 43wt% maltose in stain liquid B；
（3）Fast frozen：The okra impregnated is put into quick-frozen 11h in instant freezer；
（4）Vacuum low-temperature frying：Okra after will be quick-frozen is put into Fryer, 75 DEG C, vacuum and low temperature oil under the conditions of 0.09MPa
Fried 20min；
（5）De-oiling：Make fry basket be detached from pasta to obtain under vacuum with the rotating speed centrifugation de-oiling 3.5min of 500 r/min
Product；Oil content is 4.8% in gained finished product.
Wherein, step（2）In 100kg maceration extracts B used can be repeatedly used for 4 batches of okras（Every batch of 170kg）Dipping.
Production cost can be made to be down to 70-80 members/kg from 90-105 members/kg using multistage impregnation technology, more preferably
Maintain the original color and luster of okra and fragrance, and maceration extract is available all of free from environmental pollution.
Embodiment 2
A kind of preparation method of vacuum low-temperature frying okra comprising following steps：
（1）Pretreatment of raw material：To select, stalk, the 170kg okras after cleaning are put into the saline solution of 3.2wt%, in ultrasound
Wave power 600W, frequency 25kW, ultrasonic wave-light wave Combined Treatment 22min under conditions of light wave power 900W, wavelength 700nm；
（2）Multistage impregnation：The okra pre-processed is first immersed in maceration extract A, is impregnated under 580 W ul-trasonic irradiations
14min；It is subsequently placed in maceration extract B, vacuum impregnation 26min under the conditions of 0.07MPa, then continues under 360 W ul-trasonic irradiations
Impregnate 8min；Gellan gum containing 0.6wt%, 0.15wt% sodium alginates, 0.3wt% calcium chloride in the maceration extract A；The maceration extract B
In gellan gum containing 0.2wt%, 0.25wt% sodium alginates, 0.1wt% calcium chloride, 49wt% maltose；
（3）Fast frozen：The okra impregnated is put into quick-frozen 8h in instant freezer；
（4）Vacuum low-temperature frying：Okra after will be quick-frozen is put into Fryer, 72 DEG C, vacuum and low temperature oil under the conditions of 0.08MPa
Fried 23min；
（5）De-oiling：Make fry basket be detached from pasta to obtain under vacuum with the rotating speed centrifugation de-oiling 5min of 380 r/min
Product；Oil content is 5.5% in gained finished product.
Wherein, step（2）In 100kg maceration extracts B used can be repeatedly used for 6 batches of okras（Every batch of 170kg）Dipping.
Production cost can be made to be down to 70-80 members/kg from 90-105 members/kg using multistage impregnation technology, more preferably
Maintain the original color and luster of okra and fragrance, and maceration extract is available all of free from environmental pollution.
Embodiment 3
A kind of preparation method of vacuum low-temperature frying okra comprising following steps：
（1）Pretreatment of raw material：To select, stalk, the 170kg okras after cleaning are put into the saline solution of 2.8wt%, in ultrasound
Wave power 700W, frequency 23kW, ultrasonic wave-light wave Combined Treatment 24min under conditions of light wave power 800W, wavelength 700nm；
（2）Multistage impregnation：The okra pre-processed is first immersed in maceration extract A, is impregnated under 550 W ul-trasonic irradiations
17min；It is subsequently placed in maceration extract B, vacuum impregnation 28min under the conditions of 0.08MPa, then continues under 300 W ul-trasonic irradiations
Impregnate 13min；Gellan gum containing 0.5wt%, 0.2wt% sodium alginates, 0.2wt% calcium chloride in the maceration extract A；The maceration extract B
In gellan gum containing 0.3wt%, 0.2wt% sodium alginates, 0.2wt% calcium chloride, 45wt% maltose；
（3）Fast frozen：The okra impregnated is put into quick-frozen 10h in instant freezer；
（4）Vacuum low-temperature frying：Okra after will be quick-frozen is put into Fryer, 78 DEG C, vacuum and low temperature oil under the conditions of 0.09MPa
Fried 18min；
（5）De-oiling：Make fry basket be detached from pasta to obtain under vacuum with the rotating speed centrifugation de-oiling 4min of 420 r/min
Product；Oil content is 5.2% in gained finished product.
Wherein, step（2）In 100kg maceration extracts B used can be repeatedly used for 5 batches of okras（Every batch of 170kg）Dipping.
Production cost can be made to be down to 70-80 members/kg from 90-105 members/kg using multistage impregnation technology, more preferably
Maintain the original color and luster of okra and fragrance, and maceration extract is available all of free from environmental pollution.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification should all belong to the covering scope of the present invention.
Claims (5)
1. a kind of preparation method of vacuum low-temperature frying okra, which is characterized in that include the following steps：
（1）Pretreatment of raw material：It will select, stalk, the okra after cleaning are put into the saline solution of 2.2-3.2wt%, ultrasonic wave-
Light wave Combined Treatment 22-26min；
（2）Multistage impregnation：The okra pre-processed is first immersed in maceration extract A, under 500-580 W ul-trasonic irradiations
Impregnate 14-19min；It is subsequently placed in maceration extract B, vacuum impregnation 23-28min under the conditions of 0.07-0.08MPa, then in 300-360
Continue to impregnate 8-13min under W ul-trasonic irradiations；
（3）Fast frozen：The okra impregnated is put into quick-frozen 8-11h in instant freezer；
（4）Vacuum low-temperature frying：Okra after will be quick-frozen is put into Fryer, 72-78 DEG C, 0.08-0.09MPa vacuum and low temperatures
Fried 18-23min；
（5）De-oiling：Fry basket is set to be detached from pasta, under vacuum with the rotating speed centrifugation de-oiling 3.5- of 380-500 r/min
5min obtains finished product.
2. a kind of preparation method of vacuum low-temperature frying okra according to claim 1, it is characterised in that：The ultrasound
The technological parameter of wave-light wave synergy is ultrasonic power 600-800W, frequency 20-25kW, light wave power 700-900W, wave
Long 700-800nm.
3. a kind of preparation method of vacuum low-temperature frying okra according to claim 1, it is characterised in that：Step 2）Institute
State gellan gum containing 0.3-0.6wt% in maceration extract A, 0.15-0.35wt% sodium alginates, 0.2-0.4wt% calcium chloride.
4. a kind of preparation method of vacuum low-temperature frying okra according to claim 1, it is characterised in that：Rapid 2）Middle Huang
The mass ratio of gumbo and maceration extract B are 1.5-2:1；
Gellan gum containing 0.2-0.4wt%, 0.1-0.25wt% sodium alginates, 0.1-0.3wt% calcium chloride, 43- in the maceration extract B
49wt% maltose.
5. a kind of preparation method of vacuum low-temperature frying okra according to claim 1, it is characterised in that：Gained finished product
Middle oil content is 4-6%.
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