CN1376406A - Method for preparing vacuum oil-field food - Google Patents
Method for preparing vacuum oil-field food Download PDFInfo
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- CN1376406A CN1376406A CN01111046A CN01111046A CN1376406A CN 1376406 A CN1376406 A CN 1376406A CN 01111046 A CN01111046 A CN 01111046A CN 01111046 A CN01111046 A CN 01111046A CN 1376406 A CN1376406 A CN 1376406A
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- vacuum
- production method
- field food
- vacuum oil
- oil
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Abstract
A food fried in oil in vacuum is made up through choosing raw material, washing, peeling, removing stone, slicing, protecting colour, deactivating enzyme, vacuum frying in oil, vacuum deoiling and adding flavouring.
Description
The present invention relates to food processing field, particularly a kind of production method of fruit tasty and crisp flake, existing fruit crisp slices sumptuous meal adopts the constant-pressure and high-temperature frying method to make, and the de-oiling mode generally adopts normal pressure and temperature (under the natural conditions) de-oiling, commonly exist de-oiling not thorough, product meeting oil mass height, mutability, original nutrient contents is destroyed serious.
The production method that the purpose of this invention is to provide a kind of vacuum oil-field food.
Purpose of the present invention realizes by following scheme:
A kind of production method of vacuum oil-field food, its technical process comprise that raw material is chosen cleaning, peeling, stoning, cut into slices, protects look, the enzyme that goes out, vacuum frying, vacuum de-oiling, condiment, weigh, pack.
Protecting the look process is the color stabilizer that adds combination formula, and the prescription of color stabilizer is (weight %) citric acid 0.1-0.2%, sodium isoascorbate 0.05-0.1%, sodium chloride 1-2%.
The enzyme process that goes out is to add thermal material, and making the material central temperature is 60～80 ℃.
The vacuum frying process is to carry out 60～90 ℃ of vacuum 0.06～0.08Mpa of frying temperature, centrifugal rotational speed 20-60r/min, time 20-30 minute, charging tray material thickness 2-5cm in the fried jar of traditional vacuum;
The vacuum de-oiling process is to carry out 50-60 ℃ of de-oiling temperature of charge, vacuum 0.06-0.08Mpa, time 10-15 minute, centrifugal rotational speed 600-1500r/min in the fried jar of traditional vacuum;
The condiment process is to carry out in Flavouring jar, and it adds combination formula (weight %) sodium chloride 0.3-0.5% monosodium glutamate 0.3-0.6%, white sugar 5-7%.
It is thorough that the production method of vacuum oil-field food of the present invention has de-oiling, and the material color and luster is even, easily preserves.
A kind of production method of vacuum oil-field food, 100 kilograms of carambola are through choosing cleaning, remove the peel, cut into slices, protect look, the enzyme that goes out, vacuum frying, vacuum de-oiling, condiment, weighing, pack.
Protecting the look process is the color stabilizer that adds combination formula, and the prescription of color stabilizer is 0.1 kilogram of (weight %) citric acid, 0.05 kilogram of sodium isoascorbate, 2 kilograms in sodium chloride.
The enzyme process that goes out is to add thermal material, and making the material central temperature is 60 ℃.
The vacuum frying process is to carry out 90 ℃ of frying temperatures, vacuum 0.06Mpa, centrifugal rotational speed 40r/min, time 20 minutes charging tray material thickness 2cm in the fried jar of traditional vacuum.
The vacuum de-oiling process is to carry out 50 ℃ of de-oiling temperature of charge, vacuum 0.06Mpa, 10 minutes time, centrifugal rotational speed 600r/min in the fried jar of traditional vacuum.
The condiment process is to carry out in Flavouring jar, and it adds 0.3 kilogram in combination formula (weight %) sodium chloride, 0.3 kilogram of monosodium glutamate, 5 kilograms of white sugar.
Claims (6)
1, a kind of production method of vacuum oil-field food, its technology are that raw material is chosen, cleaned, peeling, stoning, section, it is characterized in that carrying out after section, protect look, the enzyme that goes out, vacuum frying, vacuum de-oiling, condiment.
2, the production method of vacuum oil-field food according to claim 1 is characterized in that it protects the look process is to add color stabilizer, and it is given and closes prescription (weight %) citric acid 0.1-0.2%, sodium isoascorbate 0.05-0.19%, common salt 1-29%.
3, the production method of vacuum oil-field food according to claim 1 is characterized in that its enzyme process that goes out is a heating thing liter, and making the material central temperature is 60-80 ℃.
4, the production method of vacuum oil-field food according to claim 1, the frying temperature that it is characterized in that vacuum frying are that 60-90 ℃, vacuum are 0.06-0.08Mpa, centrifugal rotational speed 20-60r/min, and time 20-30 minute, the raw material biscuit was deposited 2-5cm.
5, the production method of vacuum oil-field food according to claim 1 is characterized in that the temperature of taking off of vacuum de-oiling is 50-60 ℃, vacuum 0.06-0.08Mpa, and the time is 10-15 minute centrifugal rotational speed 600-1500r/min.
6, the production method of vacuum oil-field food according to claim 1 is characterized in that the condiment process is to use flavoring, and its combination formula is: the sugared 5-7% of sodium chloride 0.05%, monosodium glutamate 0.3-0.6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01111046A CN1376406A (en) | 2001-03-24 | 2001-03-24 | Method for preparing vacuum oil-field food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01111046A CN1376406A (en) | 2001-03-24 | 2001-03-24 | Method for preparing vacuum oil-field food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1376406A true CN1376406A (en) | 2002-10-30 |
Family
ID=4658902
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01111046A Pending CN1376406A (en) | 2001-03-24 | 2001-03-24 | Method for preparing vacuum oil-field food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1376406A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797032A (en) * | 2010-02-10 | 2010-08-11 | 浙江大学 | Method for frying purple yam under vacuum condition |
| CN102178188A (en) * | 2011-04-04 | 2011-09-14 | 福建省亿山农业科技发展有限公司 | Method for processing lettuce crisps |
| CN101480244B (en) * | 2009-02-09 | 2011-11-23 | 程汉友 | Method for producing crisp slices of vegetable |
| CN102613508A (en) * | 2012-04-17 | 2012-08-01 | 福建省好口福食品有限公司 | Fried lotus seed processing process |
| CN102669582A (en) * | 2012-05-28 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Processing method of fried broad bean |
| CN103070422A (en) * | 2012-11-02 | 2013-05-01 | 浙江省海洋开发研究院 | Frying process of tuna |
| CN105146423A (en) * | 2015-11-01 | 2015-12-16 | 长沙星达知识产权服务有限公司 | Preparation method for vacuum-fried puffing potato chips |
-
2001
- 2001-03-24 CN CN01111046A patent/CN1376406A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101480244B (en) * | 2009-02-09 | 2011-11-23 | 程汉友 | Method for producing crisp slices of vegetable |
| CN101797032A (en) * | 2010-02-10 | 2010-08-11 | 浙江大学 | Method for frying purple yam under vacuum condition |
| CN101797032B (en) * | 2010-02-10 | 2012-07-25 | 浙江大学 | Method for frying purple yam under vacuum condition |
| CN102178188A (en) * | 2011-04-04 | 2011-09-14 | 福建省亿山农业科技发展有限公司 | Method for processing lettuce crisps |
| CN102613508A (en) * | 2012-04-17 | 2012-08-01 | 福建省好口福食品有限公司 | Fried lotus seed processing process |
| CN102669582A (en) * | 2012-05-28 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Processing method of fried broad bean |
| CN103070422A (en) * | 2012-11-02 | 2013-05-01 | 浙江省海洋开发研究院 | Frying process of tuna |
| CN103070422B (en) * | 2012-11-02 | 2013-12-25 | 浙江省海洋开发研究院 | Frying process of tuna |
| CN105146423A (en) * | 2015-11-01 | 2015-12-16 | 长沙星达知识产权服务有限公司 | Preparation method for vacuum-fried puffing potato chips |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |