CN1088338C - Method for producing instant dishes steeped with boiled water before eating - Google Patents
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- CN1088338C CN1088338C CN99113039A CN99113039A CN1088338C CN 1088338 C CN1088338 C CN 1088338C CN 99113039 A CN99113039 A CN 99113039A CN 99113039 A CN99113039 A CN 99113039A CN 1088338 C CN1088338 C CN 1088338C
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Abstract
The present invention discloses a method for producing instant dishes immersed with boiled water before eating, which belongs to a preparing method of food or foodstuff. The method is mainly characterized in that instant dish materials are selected according to certain selecting conditions; a vacuum oil frying technology is quickly used for dehydration after the instant dish materials are preprocessed; the produced instant dishes maintain nutrition, color, zest and easy water-soluble properties by controlling the vacuum degrees and temperature while in oil frying, particularly the start vacuum degrees and oil temperature. The present invention is the same as instant noodles to be eaten after being immersed with boiled water for 5 to 10 minutes. The instant dishes are suitable for flowing crowds, such as army travel, etc., or are suitable for conditions which are difficult to cook.
Description
The invention belongs to the A23L1/00 class, the preparation method of instant food or foodstuff.
At present both at home and abroad vacuum technique be applied in the conventional oil deep-fried food, claim low-temperature frying or vacuum frying.Its general technical conditions are: when food exploded system, oily temperature was 60 ℃～150 ℃, and vacuum is 60kpa～98.6kpa, and the time is tens minutes to several hours.Chinese patent discloses a kind of method of producing dried foods with deep fat, publication number CN86104169A, also be vacuum condition with animal oil or vegetable oil as heat medium, the kind of processing has poultry meat, the flesh of fish, interior stolen goods, skin, bone etc., and another kind of is to handle vegetables, fruit etc.Boil before the processing.The former in 3 hours processing times.The latter is more than 1 hour.Treating capacity 3000kg, the vacuum during processing is divided into two-stage: 1.3kpa～2.7kpa, 88kpa～98.7kpa.Products such as the poultry meat after the processing are pulverized the back as fillers such as food, medicine, and fruits and vegetables are directly edible.
By above-mentioned prior art as can be known, the use target of institute's product processed is directly edible or pulverizes the back as food filling.If bring simply with hot water bubble, have still can, the bubble that has is not opened, and has lost local flavor after the immersion that has, and is not very good eating, and has promptly lost use value.Yet the existing snack of China mainly is staple foods such as instant noodles, lacks the greengrocery non-staple foodstuff, if can resemble to steep a box the instant noodles, local flavor have as if homely stew the same make things convenient for dish, make things convenient for vegetable food problem balanced in nutrition with regard to having solved.
Goal of the invention of the present invention is, a kind of technical conditions productions such as vacuum frying that utilize are provided, and steeped with boiled water before eating is ready-to-serve, and keep original local flavor make things convenient for the dish material.
For realizing above-mentioned goal of the invention, in the present invention, make things convenient for the production method of dish to comprise:
Preliminary election, from vegetables, fruit, poultry meat, poultry, marine product, rice or Flour product, choose and make things convenient for the dish material, preselected conditions is: the moisture of its material is 30～93%, fat content is not more than 30%, crude fiber content and its quality ratio in the material total amount are not more than 15%, any two position cross-sectional area ratios are not more than 2 in the material, and any two position dry distribution density ratios are not more than 2 on each material cross section, handle;
Vacuum frying:
Tempered oil is put into deep fryer, and most 90～99 ℃ of preheatings;
Pretreated material is put into the fried system of deep fryer, enter the deep fat from material, in 1 minute, the vacuum in the deep fryer is risen to by normal pressure and is not less than 60kpa (same under the vacuum relative value), and vacuum rises to and is not less than 80kpa in 2 minutes;
Fried system is after 2 minutes, and the vacuum degree control scope is: 80kpa～98.6kpa, and 80 ℃～120 ℃ of oily temperature control scopes, fried system overall process is not controlled the violent boiling of pasta, remains and can offset the tissue contracts that a part causes because of dehydration in the material.Make the dish material of producing that makes things convenient for keep the nutrition, color and luster, local flavor of material, the easy characteristics of rehydration.Making things convenient for after the dish rehydration can be as instant noodles, with steeped with boiled water before eating (being not less than 80 ℃), and after 5～10 minutes, i.e. edible, local flavor is as stew.
2, this makes things convenient for the production method of dish, it takes to set up rapidly initial vacuum when fried system, keep certain starting oil temperature, and vacuum requires to have certain climbing during the fried system, it is 5～20 times of fried food with oil mass, and frying temperature is controlled at methods such as 80～120 ℃.The fried duration of material shortens 3～4 times than existing.
3, this makes things convenient for dish not only can soak to eat, and some material also is suitable under the dry state ediblely, and such material has carrot, jujube, sweet potato, pumpkin, avocado, chicken, squid, deep-fried twisted dough sticks or oil cake.
Description of drawings:
Fig. 1 is a vacuum frying equipment schematic diagram.
In conjunction with above-mentioned accompanying drawing preferred forms of the present invention is further described:
Embodiment 1
Select chicken water content 74.4%, fat 1.2%, chicken is by about 30 minutes (maceration extract is by maltodextrin 15%～25%, sucrose 10%～15%, salt 5%～10%, all the other water) of dipping in the maceration extract, restrains to be placed in and waits in the charging basket to explode through water dumping, freezing, the about 2mm of section, quality 495.
Referring to Fig. 1, at first valve 1,2,3,5,7,10 to cut out, open valve 4,6,8,9 starts vavuum pump oil is extracted in the deep fryer in oil tank.When pasta in the pot rises to 30 liters of left and right sides, shut off valve 8 open valves 5, close vavuum pump.With 10kw trimmable resistance stove heating tempered oil, after 40 minutes oily temperature rise to 90～98 ℃.Charging basket is put into deep fat, rapidly sealed pot cover.Close valve 4,5,6,7,10, drive valve 1,2,3, will start vavuum pump in cold-trap (making steam be condensed into water) and drier (absorbing moisture in the air-flow) the access vacuum system; Pasta comes to life when the indication of the last vacuum meter on pot cover 55k～60kpa, and (violent boiling-bumping takes place in pasta when water saturation vapour pressure in the fried food is more much higher than deep fryer internal gas pressure.If do not take measures, fried system will be taken away in a large number with oil causes waste.The present invention does not generally reduce vacuum, but adds a filter on deep-frying pan lid top, filters the frying oil of carrying secretly in a large number in the air-flow and it is got back in the pot).Vacuum rises to and is not less than 80kpa in 1 minute; In fried system after a few minutes, the a large amount of globules of dewfall on viewing glass, reflect that the speed of exhaust is far below the speed of steaming in the pot at this moment, vacuum, oily temperature all descend to some extent and (in the fried system phase, produce a large amount of water vapours in deep fryer, the speed of exhaust is because the vacuum system capacity limit, when steaming speed, can incorporate vacuum tank in the vacuum system into this moment, at this moment vacuum pot valve 10 can be opened, incorporate in the vacuum line, to replenish the deficiency of the vavuum pump speed of exhaust).This phase is lasted 15 minutes.The globule has the formula that becomes of minimizing on sight glass, and vacuum, temperature all begin to rise, and the speed of steaming in the pot around here begins to be lower than the speed of exhaust of vavuum pump.At this moment moisture is few in the chicken, because top layer volatilization moisture vaporizes rapidly, the fried system duration is no more than 40 minutes;
Get rid of oil, packing, after the fried system of above-mentioned material stops, send oil back to oil tank rapidly; Be not less than in vacuum under the condition of 60kpa, material is carried out the centrifugal oil that gets rid of, the centrifugal oil that gets rid of, maximum speed is 120r/min～300r/min, gets rid of the oil beginning, is not the impact centrifugal load, condition is at 1 minute revolution evenly to be increased to maximum number of revolutions by zero, get rid of 3～4 minutes duration of oil, after material gets rid of oil, nitrogen-filled seal packing in 1 hour.
Feature of the present invention also is: making things convenient for the dish material is carrot, black radiss, garden pea, sword bean, kidney bean, French beans, goa bean, eggplant, potato, sweet potato, taro, Chinese yam, green pepper, green pepper, mushroom, Kidney bean, scarlet runner bean, lotus rhizome, potato, turnip, kohlrabi, arrowhead, pumpkin, stir melon, chocho, lily, asparagus, spring bamboo, winter bamboo shoot, the shoot of mao bamboo, cashew nut, peach, bright jujube, dateplum persimmon, muskmelon, avocado, corn, sea-tangle, squid, pork, mutton, pork liver, pigskin, chicken, crow meat, the ground rice rice cake, deep-fried twisted dough sticks or oil cake; The fried used tempered oil of preliminary election material comprises 70%～80% peanut oil and 20%～30% sesame oil, and presses the additional 200mg vitamin E of per kilogram tempered oil; The quality ratio of tempered oil consumption and fried food material amount is 5: 1～20: 1; Pretreating process is material dipping, water dumping, freezing and geomery change or cleaning, the material shapes size changes and fry in shallow oil or poach, dipping, water dumping and geomery change or clean, bubble is opened and steam.
Above-mentioned material selection principle: its moisture should not be too high, otherwise after the vacuum frying dehydration, dry remains little, and the serious atrophy of cell tissue is difficult to rehydration.Also should not be too low, moisture is equivalent to leavening agent, and moisture is vaporized rapidly when vacuum frying, and the pair cell tissue has expanded effect, helps infiltration in cell tissue, diffusion during rehydration, helps organized renewing; The coarse-fibred relative amount of its material should not be too high, otherwise rehydration, mouthfeel are not good.If its crude fibre relative amount of certain material exceeds standard, adjusted with the dry matter content ratio that increases non-fibrous type by dipping; Its fat content is high unsuitable too high, and reason is, is difficult to degreasing in the vacuum low-temperature frying process, and mouthfeel is bad, and nutrition arrangement is unbalance, not anti-storage.Therefore not electing as that fat content exceeds standard makes things convenient for the dish material; Beans, leaf vegetables are not generally selected for use in addition.
Condition stub: material requires to remain the moisture high speed carburetion in fried system process, is that the acquisition distortion is little, the necessary condition of loose product.Be and avoid or reduce cell tissue atrophy requirement moisture in dehydration and vaporize rapidly, from cell tissue, go out rapidly, certain expanded effect is arranged, the atrophy of the low cell tissue that disappears of part with its pair cell tissue.So, must set up the vacuum and the oil temperature of afore mentioned rules rapidly once material enters in the deep fat.
The present invention compared with prior art beneficial effect is as follows:
1, makes things convenient for the production method of dish, main feature is from from vegetables, fruit, poultry meat, poultry, marine product, rice or Flour product, with standards such as specified moisture content, fat, fiber content choose be fit to vacuum frying, easily rehydration makes things convenient for the dish material, utilize the vacuum frying technology characteristics rapidly of dewatering then, impel cell tissue expanded, dewater one step ahead atrophy sclerosis of cell tissue, stop that moisture deviates from from the sliced meat central core, open valve 4, pass valve 1,2 need further to improve the vacuum in the pot this moment, so can be eliminated the resistance of cold-trap to taking out.When the special viewing glass central area globule disappeared, open valve 6 closed valve 3 and can eliminate the resistance of drier to bleeding.The remaining globule all disappears on glass pane, and pasta has only microwave and do not have when boiling fried system and entered coda.
Close valve 4,6,9, open valve 7,8, (at this moment manual modulation valve 5 under gravity and vacuum double action to make in the pot oil, put into some nitrogen slightly and go into pot, so that vacuum descends in the pot, but be not less than 60kpa) oil in pot, flow back to oil tank, after treating that charging basket is all deviate from pasta, close valve 8,7, open valve 4,6, start the dc motor on the pot cover, in pot, get rid of oil after 3～4 minutes, open valve 5, import nitrogen, close vavuum pump, shut off valve 4,6, when dropping to zero, the vacuum meter indication stops for nitrogen, open pot cover and take out charging basket, with chicken (this moment is crisp firmly) nitrogen-filled packaging.
Fried system period average vacuum 86kpa, 100 ℃ of average oil temperature, the fried 25 minutes system time, dehydration rate 62%, fried system back chicken is crisp, and is good with 5 minutes rehydration mouthfeels of 80 ℃ of steeped with boiled water before eating.
Embodiment 2
Carrot, water content 90%, fat 0.2%, crude fibre amount and its dry gross weight quality ratio are 8%, at first carrot is cleaned up, the about 2-3mm of slice thick, fry in shallow oil eight minutes ripe, weight 395 restrains, the vacuum frying process is identical with said process.Vacuum 86kpa, 94 ℃ of oil temperature, 17 minutes time, dehydration rate 79%.The carrot mouthfeel of steeped with boiled water before eating after 5 minutes is than being fond of eating that the daily life of a family is stewed more than 80 ℃.
Embodiment 3
Fried system kidney bean, water content 92%, fat 0.3%, crude fibre amount and its dry substance mixture quality ratio are 8%, clean up, along pod both sides crude fibre place strip off beanpod, remove wherein beans, with pod boil eight minutes ripe after, water dumping, quality 355 grams, the vacuum frying operating process is with embodiment 1.Vacuum 84kpa, 100 ℃ of oil temperature, 15 minutes time, dehydration rate 45%, soaking after 5 minutes is edible.
Embodiment 4
Fried bright mushroom water content 92%, fat 0.3%, the quality ratio of crude fibre amount and its dry substance mixture is 9%, bright mushroom is boiled, be processed into the strip of 10mm, with maceration extract dipping after 30～40 minutes (the maceration extract composition is with embodiment 1), drying, quality 445 grams, the vacuum frying process is with embodiment 1, its vacuum 82kpa, 92 ℃ of oil temperature, 17 minutes time, dehydration rate 57%.Behind the steeped with boiled water before eating 5 minutes, i.e. edible.
Embodiment 5
Sea-tangle water content 13%, fat 0.1%, the quality ratio of crude fibre amount and its dry substance mixture is 11.2%, wherein moisture crosses that hang down can be by following pretreating process adjustment.After dried sea-tangle water for cleaning bubble opened, steams 40 minutes, cold naturally back slitting 10mm, quality 445 restrained.The vacuum frying operating process is the same, its vacuum 84kpa, 95 ℃ of oil temperature, 22 minutes time, dehydration rate 57%.Behind the steeped with boiled water before eating 3 minutes, i.e. edible.
Material after the fried system can eat separately, also can be used to prepare the dish that makes things convenient for of several tastes.Commonly used as only getting wherein as 18 kinds in carrot, eggplant, potato, bright mushroom, green pepper, sea-tangle, pumpkin, angle melon, kidney bean, sword bean, Kidney bean, lotus rhizome, pork, mutton, chicken, pork liver, red date and cashew nut.Get wherein six kinds at every turn and be made into a kind of dish that makes things convenient for, can allot 36,000,000,000 kinds in theory and make things convenient for dish.But actual garnishes are subjected to conditionalities such as custom, hobby, taboo, make things convenient for dish but adopt above-mentioned all materials still can allot several thousand kinds.
The composition material formula is dish for example 1 just, and chicken sheet 10 grams, carrot 10 grams, bright mushroom bar 10 grams, potato ball 10 grams, condiment 1 gram are synthetic a kind of to make things convenient for nitrogen-filled packaging after the dish.
Example 2, the material after the fried system, pork 20 grams, chocho 20 grams, red date 8 grams, cashew nut 8 grams, condiment make up a kind of dish that makes things convenient for, nitrogen-filled packaging in right amount.
The above-mentioned dish that makes things convenient for for preparing was an edible in 3～10 minutes with the boiling water immersion.
Claims (7)
1, the production method of instant dishes steeped with boiled water before eating is characterized in that this method comprises:
1.1 preliminary election, from vegetables, fruit, poultry meat, poultry, marine product, rice or Flour product, choose and make things convenient for the dish material, preselected conditions is: the moisture of its material is 30～93%, and fat content is not more than 30%, and crude fiber content and its dry substance mixture quality ratio are not more than 15%; The material of choosing is carried out preliminary treatment;
1.2 vacuum frying:
1.2.1 tempered oil is put into deep fryer, and is preheated to 90～99 ℃;
1.2.2 pretreated material is put into the fried system of deep fryer, enter the deep fat from material, in 1 minute, the vacuum in the deep fryer is risen to by normal pressure and is not less than 60kpa, and vacuum rises to and is not less than 80kpa in 2 minutes;
1.2.3 fried system is after 2 minutes, the vacuum degree control scope is: 80kpa～98.6kpa, 80 ℃～120 ℃ of oily temperature control scopes, fried system overall process, do not control the violent boiling of pasta, remain in the material volatilizable moisture rapidly vaporization deviate from, the fried system duration is no more than 40 minutes;
1.3 get rid of oil, packing, after the fried system of above-mentioned material stops, send oil back to oil tank rapidly; Be not less than in vacuum under the condition of 60kpa, material is carried out the centrifugal oil that gets rid of, the centrifugal maximum speed that gets rid of oil is 120r/min～300r/min, gets rid of 3～4 minutes duration of oil, after material gets rid of oil, and nitrogen-filled seal packing in 1 hour.
2, instant dishes steeped with boiled water before eating according to claim 1 production method, it is characterized in that: the selection material is a carrot, black radiss, garden pea, sword bean, kidney bean, French beans, goa bean, eggplant, potato, sweet potato, taro, Chinese yam, green pepper, green pepper, mushroom, Kidney bean, scarlet runner bean, lotus rhizome, turnip, kohlrabi, arrowhead, pumpkin, stir melon, chocho, lily, spring bamboo, winter bamboo shoot, the shoot of mao bamboo, asparagus, cashew nut, peach, bright jujube, dateplum persimmon, red date, muskmelon, avocado, corn, sea-tangle, squid, pork, mutton, pork liver, pigskin, chicken, duck, the ground rice rice cake, deep-fried twisted dough sticks or oil cake.
3, steeped with boiled water before eating according to claim 1 and 2 makes things convenient for the production method of dish, it is characterized in that: pretreating process be material dipping, water dumping, freezing and geomery change or cleaning, the change of material shapes size and fry or poach, dipping, water dumping and geomery change or clean, bubble is opened and steam.
4, steeped with boiled water before eating according to claim 3 makes things convenient for the production method of dish, it is characterized in that: described tempered oil comprises 70%～80% peanut oil, 20%～30% sesame oil.
5, steeped with boiled water before eating according to claim 4 makes things convenient for the production method of dish, it is characterized in that: the per kilogram tempered oil adds the 200mg vitamin E.
6, the production method of steeped with boiled water before eating instant food according to claim 5 is characterized in that: tempered oil consumption and fried food material amount quality ratio are 5: 1～20: 1
7, steeped with boiled water before eating according to claim 1 makes things convenient for the production method of dish, it is characterized in that: any two position cross-sectional area ratios are not more than 2 in each material of selection; Any two position dry distribution density ratios are not more than 2 on each material cross section.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99113039A CN1088338C (en) | 1999-06-22 | 1999-06-22 | Method for producing instant dishes steeped with boiled water before eating |
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| Application Number | Priority Date | Filing Date | Title |
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| CN99113039A CN1088338C (en) | 1999-06-22 | 1999-06-22 | Method for producing instant dishes steeped with boiled water before eating |
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| CN1277814A CN1277814A (en) | 2000-12-27 |
| CN1088338C true CN1088338C (en) | 2002-07-31 |
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| CN99113039A Expired - Fee Related CN1088338C (en) | 1999-06-22 | 1999-06-22 | Method for producing instant dishes steeped with boiled water before eating |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100521947C (en) * | 2007-03-23 | 2009-08-05 | 臧乘誉 | Vacuum frying equipment for making vacuum fried instant noodles |
| CN101797032B (en) * | 2010-02-10 | 2012-07-25 | 浙江大学 | Method for frying purple yam under vacuum condition |
| CN101816446A (en) * | 2010-05-21 | 2010-09-01 | 靖维陆 | Instant dish |
| CN102771724A (en) * | 2012-05-31 | 2012-11-14 | 杭州姚生记食品有限公司 | Instant chickpeas and processing method thereof |
| CN102715412A (en) * | 2012-05-31 | 2012-10-10 | 杭州姚生记食品有限公司 | Processing method for ready-to-eat sweet corn kernels and ready-to-eat sweet corn kernels processed by method |
| CN102934773A (en) * | 2012-11-23 | 2013-02-20 | 杨大伟 | Processing technology of crisp, fragrant and sweet zea mays kernels |
| CN103461889A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Production method of spicy and hot garlic clove |
| CN103689481B (en) * | 2013-11-22 | 2016-03-02 | 张立杰 | A kind of fragrant and sweet instant dewatered lotus root sheet and preparation method thereof |
| CN105558916A (en) * | 2015-12-14 | 2016-05-11 | 胡健强 | Radish, potato, sweet potato and onion food for outdoor travel and preparation method thereof |
| CN106722498A (en) * | 2017-01-16 | 2017-05-31 | 李明东 | A kind of instant deep-fried twisted dough sticks food and preparation method thereof |
| CN106665754A (en) * | 2017-01-16 | 2017-05-17 | 李明东 | Portable brew-and-eat fried bread stick food and preparing method thereof |
| CN107373522A (en) * | 2017-07-28 | 2017-11-24 | 内蒙古薯都凯达食品有限公司 | A kind of method of vacuum and low temperature oil bath dehydration processing potato bar |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1095560A (en) * | 1993-05-25 | 1994-11-30 | 刘炜 | The condiment for instant noodles of producing with fresh vegetable |
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1999
- 1999-06-22 CN CN99113039A patent/CN1088338C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1095560A (en) * | 1993-05-25 | 1994-11-30 | 刘炜 | The condiment for instant noodles of producing with fresh vegetable |
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| CN1277814A (en) | 2000-12-27 |
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