CN111213856A - Hami melon crispy thin pancake - Google Patents
Hami melon crispy thin pancake Download PDFInfo
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- CN111213856A CN111213856A CN201811410542.0A CN201811410542A CN111213856A CN 111213856 A CN111213856 A CN 111213856A CN 201811410542 A CN201811410542 A CN 201811410542A CN 111213856 A CN111213856 A CN 111213856A
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- hami
- hami melon
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- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
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- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
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- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a Hami melon crispy wafer which is prepared by the following steps: (1) selecting and cleaning materials, and cutting the Hami melons into slices or strips according to the processing characteristics of the Hami melons; (2) cooling step by step, and draining the cooled Hami melons for later use; (3) reducing the central temperature of the Hami melon to-18 to-20 ℃ within 15 minutes; (4) soaking the diluted maltose solution for 12 hours, vacuumizing the vacuum frying equipment, filling nitrogen, and heating the palm oil to 85-88 ℃; (5) and (3) transferring the obtained Hami melon away from the oil surface while the Hami melon is hot, continuously vacuumizing, keeping deoiling treatment, and seasoning after discharging to obtain the fragrant and crisp Hami melon pancake. The product obtained by the method has crisp mouthfeel, maintains the pure natural color, nutrition and flavor of the fresh Hami melon, has no greasy feeling, and does not generate carcinogens.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a Hami melon crispy wafer.
Background
The fruit and vegetable crisp thin pancake is produced by using fruits and vegetables as main raw materials and carrying out processes of vacuum frying, dehydration and the like. The application of vacuum dehydration technology in food is common, that is, under the condition of negative pressure, the speed of water evaporation is increased along with the reduction of the boiling point of water, and the change of the drying process to the food properties is reduced due to the reduction of the temperature. The application of the vacuum dehydration technology to the food starts in the forties of the last century, and is mainly used for producing astronauts food after a period of development from the end of the fifties to the beginning of the seventies. Until 1976, Yamazaki, Tatsuo et al, a japanese scholaree, disclosed a process for preparing fried dehydrated apples under vacuum at low temperature, which was the beginning of the technology for producing fruit and vegetable crackers.
The quality of the fruit and vegetable crisp thin pancakes directly influences the physical health and satisfaction of consumers, and products with low oil content and long shelf life and original flavor are gradually the mainstream, so a new process for producing real healthy green fruit and vegetable crisp thin pancakes is urgently needed to be developed.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provide the Hami melon crispy cake with low oil content and long shelf life.
The invention provides a Hami melon crispy wafer, which is prepared by the following steps:
(1) selecting Hami melon without rot, mildew or worm damage, cleaning with purified water, and cutting into slices or strips according to its processing characteristics;
(2) carrying out enzyme deactivation treatment for 5-8 min; immersing the Hami melon in 0-5 ℃ purified water for rapid cooling, transferring the Hami melon to the purified water at normal temperature for cooling after 8-51 min, and draining the cooled Hami melon after 8-15 min;
(3) placing the drained Hami melons in a quick freezer, and reducing the central temperature of the Hami melons to-18 to-20 ℃ within 15 minutes;
(4) soaking the quick-frozen Hami melons in maltose diluent for 12 hours, then adding the soaked Hami melons into palm oil of vacuum frying equipment, vacuumizing, filling nitrogen gas till the vacuum degree is 0.06-0.07 Mpa, heating the palm oil to 85-88 ℃, and keeping the temperature for 200-220 min;
(5) and (3) transferring the obtained Hami melons away from the oil surface while the Hami melons are hot, continuously vacuumizing until the vacuum degree is 0.08-0.09 Mpa, keeping deoiling treatment for 10-15 min, discharging, and then seasoning to obtain the fragrant and crisp Hami melon pancake.
Preferably, in the step (1), the thickness of the sheet is 1.5-2.5 mm, the diameter of the strip is 5mm, and the length of the strip is 5-8 cm.
Preferably, the maltose diluent in the step (3) is a maltose water solution with the concentration of 5-6 wt%.
Preferably, the flow ratio of the evacuation to the nitrogen filling in the step (4) in unit time is 1: 0.5 to 0.6.
Preferably, the ultrasonic treatment is carried out while deoiling in step (5).
Preferably, the frequency of the ultrasonic wave is 30-40 KHz.
Compared with the prior art, the invention has the following beneficial effects:
the preparation method disclosed by the invention can isolate the contact between oxygen and the fried Hami melon as far as possible, effectively avoids the occurrence of oxidative rancidity of the obtained Hami melon product, avoids oxidative deterioration of oil, can be used for multiple times, and does not generate carcinogens. So that the Hami melon crisp thin pancake is dehydrated thoroughly, and the internal infiltration and residue of oil materials are obviously reduced. The frying temperature is low, the oxidation degree is low, and the pure natural color, nutrition and flavor of the fresh Hami melons can be kept as far as possible.
Detailed Description
The present invention is explained and illustrated in detail below with reference to specific examples so that those skilled in the art can better understand the present invention and can practice it.
Example 1
(1) Selecting Hami melon without rot, mildew and worm damage, cleaning with purified water, and peeling; according to the processing characteristics, the Hami melons are cut into slices with the thickness of 2 mm;
(2) firstly, immersing the Hami melon in 0-5 ℃ purified water for rapid cooling, transferring the Hami melon to the purified water at normal temperature for cooling after 30min, and draining the cooled Hami melon for later use after 12 min;
(3) placing the Hami melon in a quick freezer, and reducing the central temperature of the Hami melon to-18 ℃ within 15 minutes;
(4) soaking the obtained quick-frozen Hami melon in maltose diluent (5 wt%) for 12h, then adding the obtained Hami melon into palm oil of vacuum frying equipment, vacuumizing, simultaneously introducing nitrogen until the vacuum degree is 0.065Mpa, then heating the palm oil to 85-88 ℃, and keeping the temperature for 200 min; the contact between oxygen and the fried Hami melon is isolated as far as possible, so that the occurrence of oxidative rancidity of the obtained Hami melon product is effectively avoided, meanwhile, the oxidative deterioration of oil is avoided, the Hami melon product can be used for multiple times, and carcinogens cannot appear; the flow ratio of the vacuumization to the nitrogen filling in unit time is 1: 0.5;
(5) transferring the Hami melon from oil surface, vacuumizing to 0.085Mpa, deoiling for 12min, discharging, and flavoring to obtain fragrant and crisp Hami melon pancake. Ultrasonic treatment (35KHz) is preferably carried out while deoiling is carried out, so that the evaporation of water can be remarkably accelerated, the deoiling efficiency can be improved, and particularly, the mouthfeel of the product is more crisp due to proper cavitation.
Example 2
(1) Selecting Hami melon without rot, mildew and worm damage, cleaning with purified water, and peeling; according to the processing characteristics, the Hami melons are cut into slices with the thickness of 2 mm;
(2) firstly, immersing the Hami melon in 0-5 ℃ purified water for rapid cooling, transferring the Hami melon to the purified water at normal temperature for cooling after 8min, and draining the cooled Hami melon for later use after 8 min;
(3) placing the Hami melon in a quick freezer, and reducing the central temperature of the Hami melon to-20 ℃ within 15 minutes;
(4) soaking the obtained quick-frozen Hami melon in maltose diluent (6 wt%) for 12h, then adding the obtained Hami melon into palm oil of vacuum frying equipment, vacuumizing, simultaneously introducing nitrogen until the vacuum degree is 0.06Mpa, then heating the palm oil to 85-88 ℃, and keeping the temperature for 200 min; the contact between oxygen and the fried Hami melon is isolated as far as possible, so that the occurrence of oxidative rancidity of the obtained Hami melon product is effectively avoided, meanwhile, the oxidative deterioration of oil is avoided, the Hami melon product can be used for multiple times, and carcinogens cannot appear; the flow ratio of the vacuumization to the nitrogen filling in unit time is 1: 0.6;
(5) transferring the obtained Hami melon away from oil surface, continuously vacuumizing until the vacuum degree is 0.08Mpa, maintaining deoiling for 10min, discharging, and flavoring to obtain fragrant and crisp Hami melon pancake. Ultrasonic treatment (30KHz) is preferably carried out while deoiling is carried out, so that the evaporation of water can be remarkably accelerated, the deoiling efficiency can be improved, and particularly, the mouthfeel of the product is more crisp due to proper cavitation.
Example 3
(1) Selecting Hami melon without rot, mildew and worm damage, cleaning with purified water, and peeling; according to the processing characteristics, the Hami melons are cut into slices with the thickness of 2 mm;
(2) firstly, immersing the Hami melon in purified water at the temperature of 0-5 ℃ for rapid cooling, transferring the Hami melon to the purified water at the normal temperature for cooling after 51min, and draining the cooled Hami melon for later use after 15 min;
(3) placing the Hami melon in a quick freezer, and reducing the central temperature of the Hami melon to-18 ℃ within 15 minutes;
(4) soaking the obtained quick-frozen Hami melon in maltose diluent (5 wt%) for 12h, then adding the obtained Hami melon into palm oil of vacuum frying equipment, vacuumizing, simultaneously introducing nitrogen until the vacuum degree is 0.07Mpa, then heating the palm oil to 85-88 ℃, and keeping the temperature for 220 min; the contact between oxygen and the fried Hami melon is isolated as far as possible, so that the occurrence of oxidative rancidity of the obtained Hami melon product is effectively avoided, meanwhile, the oxidative deterioration of oil is avoided, the Hami melon product can be used for multiple times, and carcinogens cannot appear; the flow ratio of the vacuumization to the nitrogen filling in unit time is 1: 0.6;
(5) transferring the Hami melon from oil surface, vacuumizing to 0.09Mpa, deoiling for 15min, discharging, and flavoring to obtain fragrant and crisp Hami melon pancake. Ultrasonic treatment (40KHz) is preferably carried out while deoiling, so that the evaporation of water can be remarkably accelerated, the deoiling efficiency can be improved, and particularly, the mouthfeel of the product is more crisp due to proper cavitation.
Example 4
(1) Selecting Hami melon without rot, mildew and worm damage, cleaning with purified water, and peeling; according to the processing characteristics, the Hami melons are cut into slices with the thickness of 2 mm;
(2) firstly, immersing the Hami melon in 0-5 ℃ purified water for rapid cooling, transferring the Hami melon to the purified water at normal temperature for cooling after 30min, and draining the cooled Hami melon for later use after 12 min;
(3) placing the Hami melon in a quick freezer, and reducing the central temperature of the Hami melon to-18 ℃ within 15 minutes;
(4) soaking the obtained quick-frozen Hami melon in maltose diluent (5 wt%) for 12h, then adding the obtained Hami melon into palm oil of vacuum frying equipment, vacuumizing, simultaneously introducing nitrogen until the vacuum degree is 0.065Mpa, then heating the palm oil to 85-88 ℃, and keeping the temperature for 200 min; the contact between oxygen and the fried Hami melon is isolated as far as possible, so that the occurrence of oxidative rancidity of the obtained Hami melon product is effectively avoided, meanwhile, the oxidative deterioration of oil is avoided, the Hami melon product can be used for multiple times, and carcinogens cannot appear; the flow ratio of the vacuumization to the nitrogen filling in unit time is 1: 0.5;
(5) transferring the Hami melon from oil surface, vacuumizing to 0.085Mpa, deoiling for 12min, discharging, and flavoring to obtain fragrant and crisp Hami melon pancake.
The above embodiments are only for the purpose of promoting an understanding of the core concepts of the invention, and any obvious modifications, equivalents or other improvements made without departing from the spirit of the invention are intended to be included within the scope of the invention.
Claims (6)
1. The Hami melon crispy wafer is characterized in that the preparation method comprises the following steps:
(1) selecting Hami melon without rot, mildew or worm damage, cleaning with purified water, and cutting into slices or strips according to its processing characteristics;
(2) carrying out enzyme deactivation treatment for 5-8 min; immersing the Hami melon in 0-5 ℃ purified water for rapid cooling, transferring the Hami melon to the purified water at normal temperature for cooling after 8-51 min, and draining the cooled Hami melon after 8-15 min;
(3) placing the drained Hami melons in a quick freezer, and reducing the central temperature of the Hami melons to-18 to-20 ℃ within 15 minutes;
(4) soaking the quick-frozen Hami melons in maltose diluent for 12 hours, then adding the soaked Hami melons into palm oil of vacuum frying equipment, vacuumizing, filling nitrogen gas till the vacuum degree is 0.06-0.07 Mpa, heating the palm oil to 85-88 ℃, and keeping the temperature for 200-220 min;
(5) and (3) transferring the obtained Hami melons away from the oil surface while the Hami melons are hot, continuously vacuumizing until the vacuum degree is 0.08-0.09 Mpa, keeping deoiling treatment for 10-15 min, discharging, and then seasoning to obtain the fragrant and crisp Hami melon pancake.
2. The cantaloupe crispy wafer according to claim 1, characterized in that: in the step (1), the thickness of the slice is 1.5-2.5 mm, the diameter of the strip is 5mm, and the length of the strip is 5-8 cm.
3. The cantaloupe crispy wafer according to claim 1, characterized in that: the maltose diluent in the step (3) is a maltose water solution with the concentration of 5-6 wt%.
4. The cantaloupe crispy wafer according to claim 1, characterized in that: in the step (4), the flow ratio of the vacuuming to the nitrogen filling in the unit time is 1: 0.5 to 0.6.
5. The cantaloupe crispy wafer according to claim 1, characterized in that: and (5) deoiling and ultrasonic treatment.
6. The cantaloupe crispy wafer according to claim 1, characterized in that: the frequency of the ultrasonic wave is 30-40 KHz.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811410542.0A CN111213856A (en) | 2018-11-23 | 2018-11-23 | Hami melon crispy thin pancake |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811410542.0A CN111213856A (en) | 2018-11-23 | 2018-11-23 | Hami melon crispy thin pancake |
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| Publication Number | Publication Date |
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| CN111213856A true CN111213856A (en) | 2020-06-02 |
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| CN201811410542.0A Pending CN111213856A (en) | 2018-11-23 | 2018-11-23 | Hami melon crispy thin pancake |
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- 2018-11-23 CN CN201811410542.0A patent/CN111213856A/en active Pending
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