Taro crisp slice without oil and the processing method

A processing method and the technology of fragrant taro chips are applied in the directions of heating and preserving fruits/vegetables, food preservation, and fruit and vegetable preservation. Process time, energy consumption reduction effect

Inactive Publication Date: 2007-09-26
SOUTH CHINA AGRI UNIV
View PDF0 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of snack food, it is mainly fried sweet taro chips. The product has a high oil content, and the nutrition and flavor are damaged to a large extent. Browning and oil spoilage are prone to occur during the storage period, which seriously affects the sales of the product.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Raw material selection: select fresh, undamaged, and non-rotten taro as raw materials for processing.

[0021] (2) Peeling: Put the selected taro on the skinning machine and peel it, or manually peel it

[0022] (3) Slicing: cut into a size of 5cm×5cm×0.5cm.

[0023] (4) Color protection treatment: immerse the raw taro chips in a solution containing 0.2% citric acid and 3.5% sucrose for 2 minutes to protect the color, scald in boiling water for 40 sec to wash off the surface acid, and cool in supercooled water.

[0024] (5) Aging treatment: microwave heating for 3 minutes.

[0025] (6) Pre-cooling: The steamed taro chips are cooled to 15°C in a sterile cooling room.

[0026] (7) Quick freezing: Pre-freezing below -26°C, the speed of pre-freezing should be controlled at a rate of 4°C per minute.

[0027] (8) Vacuum freeze-drying: heat sublimation at 60°C for 286min, then raise the temperature to 75°C, and analyze at this temperature for 105min; the vacuum degree i...

Embodiment 2

[0030] (1) Raw material selection: select fresh, undamaged, and non-rotten taro as raw materials for processing.

[0031] (2) Peeling: Put the selected taro on the skinning machine and peel it, or manually peel it

[0032] (3) Slicing: cut into a size of 5cm×5cm×0.5cm.

[0033] (4) Color protection treatment: immerse the raw taro chips in a solution containing 1.0% citric acid and 9% sucrose for 3 minutes to protect the color, scald in boiling water for 60 sec to wash off the surface acid, and cool in supercooled water.

[0034] (5) Aging treatment: Microwave heating for 5 minutes.

[0035] (6) Pre-cooling: The steamed taro chips are cooled to 15°C in a sterile cooling room.

[0036] (7) Quick freezing: Pre-freezing below -26°C, the speed of pre-freezing should be controlled at a rate of 4°C per minute.

[0037] (8) Vacuum freeze-drying: heat sublimation at 60°C for 286min, then raise the temperature to 75°C, and analyze at this temperature for 105min; the vacuum degree in ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for producing non-oil taro crisp sheet, which combines vacuum refrigerating drying and microwave techniques, and uses special composite color protector to produce taro crisp sheet, resolving the problems of traditional technique as high oil content, abnormal color, thin taste, non-uniform taste or the like. The produce does not contain fatty, with stable quality and high safety.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an oil-free taro crisp and a processing method thereof. Background technique [0002] Vacuum freeze-drying technology is a technology with high technical content, wide application range and great difficulty in the field of drying technology. The entire vacuum freeze-drying process is completed at low temperature and vacuum, so the original color, flavor, shape and nutritional content of food can be almost completely maintained. . Vacuum freeze-dried food has developed rapidly abroad. In 1985, only 25 companies in Japan produced vacuum freeze-dried food, with a total sales of 170 billion yen. Now it has been widely used in the drying of fruit milk, meat, modified starch, protein and vegetables. my country's economy developed rapidly in the 1990s, and dozens of domestic food factories began to produce vacuum freeze-dried meat, fruits, and edible fungi. [0003] Microwaves are elec...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L1/272A23B7/024A23B7/01A23B7/04A23L19/18A23L5/41
Inventor 林捷李远志郑华钟武杰
Owner SOUTH CHINA AGRI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap