41results about How to "Low frying temperature" patented technology

The invention discloses a method for processing wine red sage root slices, which comprises the following steps: 1) taking the red sage root medicinal material, removing impurities and residual stems, and washing; 3h; 3), cutting the infiltrated Danshen medicinal material into slices with a thickness of 2-4 mm, and then drying to obtain Danshen tablets; 4), adding the Danshen slices into an aqueous solution of rice wine, the amount of the rice wine solution being 8-12% of the mass of Salvia miltiorrhiza, The mass concentration of the rice wine aqueous solution is 8-15%, mix well, and simmer for 2-3 hours; 5), pour the Danshen slices that have been simmered in step 4) into a frying container, and fry at 120-150°C for 6 ‑9min, take it out, let cool to obtain the product. Through the precise control of temperature, time and the amount of yellow rice wine, the present invention makes the quality of the produced product stable and has strong operability. The present invention has low frying temperature and short frying time, and the present invention also screens the thickness of the Danshen slices to obtain a suitable thickness, so that finally the content of salvianolic acid B in the product is high. The salvianolic acid B content of the prepared product can reach up to 18.92mg / g.

The invention relates to a stuffed fried dough twist being capable of lowering fasting blood-glucose and increasing glucose tolerance and having a glycose metabolism regulating function as well as a production method thereof. The fried dough twist comprises a wrapper and stuffing in the mass ratio of 9:(1-8). According to the fried dough twist, wheat flour is partially replaced by wheat fibers, the content of protein in ingredients is decreased, the content of amino acid is further decreased, the Maillard reaction during production is weakened, and the fried dough twist is light in color and attractive in appearance and can promote the appetite of people; compared with common fried dough twists, the fried dough twist can lower the fasting blood-glucose and increase the glucose tolerance, the formula and the production method of the fried dough twist are proper, and effective components are well protected; compared with the common fried dough twists, the fried dough twist can lower the fasting blood-glucose and increase the glucose tolerance and is more suitable for diabetes and health-conscious people, the fried dough twist is suitable for more people, the market blank is filled up, and the relation between healthy diets and high-sucrose food is promoted to a new level.

The invention discloses a method for producing friend peanut kernels with low peroxide number for fried peanuts with strong oxidation resistance and long quality guarantee period. The method comprises the following steps of: (1). selecting peanut kernels; (2). charging nitrogen: continuously supplementing nitrogen for a frying pan through a nitrogen making machine, wherein the nitrogen charging time is 20-25 minutes, and the nitrogen charging purity is 98.5-99.5%; (3). frying with mixed water and oil, wherein the temperature of oil at the upper layer is within 130-200 DEG C, the temperature of oil at the lower layer is within 55-130 DEG C, and the temperature of the oil water demarcation face is controlled to be below 55 DEG C; (4) processing the fried peanut kernels; (5). coating a film: a film solution is prepared by a pea starch solution with the concentration of 5%, during preparation, the film solution needs to be gelatinized in a boiling water bath for 20 minutes, the temperature of the film solution is maintained to be within 30-40 DEG C, and then the film solution is coated on the surfaces of the fried peanut kernels; and (6). drying the fried peanut kernels subjected to film coating in a vacuum-freezing drying machine, wherein the freezing temperature is minus 35 DEG C, and the vacuum degree is 0.05 MPa.

The invention discloses a preparation method of seasoning burdock crisp chips through microwave-assisted efficient vacuum frying, belonging to the technical field of fruit and vegetable crisp chip processing. The preparation method comprises the steps of: by taking fresh burdock as a raw material, cleaning the burdock, peeling and slicing the burdock in water, soaking the burdock in a color-protecting solution, blanching, dipping, slowly freezing, carrying out microwave-assisted vacuum frying, carrying out vacuum deoiling, seasoning, baking, cooling, packaging, sterilizing a finished product and preserving. The color-protecting agent is used for treating to keep the color and luster of the product; the efficient heating is carried out by using microwave and the puffing under the condition of low temperature is realized; and the brittleness of the product is improved by slow freezing, and a low-temperature vacuum frying technology has the characteristics that the color and luster, unique flavor substances and nutritional ingredients of burdock crisp chips can be maintained, oil content is low, fried grease can not be oxidized easily, the shelf life of the product is long, and the like. The seasoning burdock crisp chips are high in cellulose content, crisp and delicious, not greasy, convenient and hygienic, thus being a leisure food appropriate for both the old and the young. The preparation method adopts the combination of vacuum frying and microwave for dehydration, so that the vacuum frying efficiency is improved by 20%-30%, the types of the burdock processing products are enriched, and great economic benefits are expected to be produced.

The invention belongs to the technical field of food processing, and particularly relates to a low-oil content crispy surimi-based product and a production method thereof. The finished product with an oil content of less than 13% is prepared through the following steps of: adopting fresh surimi or frozen surimi as the main raw material; chopping for 1-2 minutes; adding starch and water and continuously chopping for 1-2 minutes, then adding gingerade, powdered sugar, gourmet powder and onion sections and chopping for 1-2 minutes, and finally adding salt and chopping for 3-5 minutes; shaping, heating for curing and freezing; and then vacuum frying, deoiling and seasoning the product after freezing. Through the invention, the problems of single variety, poor convenience and edibility and the like of deeply-processed aquatic products in the prior art are solved, and a vacuum frying technology is applied to the development of low-oil content crispy surimi-based products. The crispy surimi-based product obtained by the invention is crispy in taste, nutritional, healthy, convenient to eat and easy to store and is suitable for industrial production.

Frying equipment used for food comprises a first container, an air extracting device, a second container and a first valve, by opening and closing the air extracting device and the first valve, an annular loop can be formed by the first container, the air extracting device, the second container and the first valve, the food placed in the first container can be fried for multiple times through the loop, and the degree of automation is high. Through the opening and closing of the first valve and the operation of the air extracting device, oil can be cycled repeatedly between the first container and the second container, the oil can be used repeatedly, the food can be fried for multiple times in a negative pressure and low temperature condition, the intelligence, safety and health are achieved, and the energy and time are saved.