Vacuum frying processing method for low salt content sea water vegetable

A technology for vacuum frying and seawater vegetables, applied in application, food preparation, food science and other directions, can solve problems such as impact and poor nutritional components, achieve good desalination effect, maintain seawater vegetable chlorophyll, and the effect of bright green color

Inactive Publication Date: 2008-03-26
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Shortening the vacuum frying time is mainly achieved by increasing the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: Production of vacuum fried products of desalted sea asparagus

[0027] 20Kg of fresh sea asparagus (moisture content about 88%, initial salt content of 35% on a dry basis) is first selected and washed, blanched in 90°C water for 5-10min, then drained, and placed in a freezer at -20°C Freeze in the middle for 12-24h, take it out and add it into the vacuum kettle according to a certain water-to-material ratio (8-16), and carry out vacuum infiltration desalination under the condition of vacuum degree of -0.09Mpa, the desalination time is 4-8h, After the desalination is completed, the raw materials are taken out and drained, dried with hot air until the moisture content of the raw materials drops to 80%, and then placed in a freezer at -20°C until completely frozen. Then start vacuum frying, the conditions are that the vacuum degree is 0.09-0.095Mpa, the temperature in the fryer is 95-100°C, and the frying time is 10-15 minutes. After observing through the observ...

Embodiment 2

[0028] Embodiment 2: the production of the vacuum-fried product of desalted sea lychee

[0029] 20Kg of fresh Haiying vegetables are selected and cleaned, then taken out for vacuum frying, blanched in 90°C water for 6-8 minutes, then drained, placed in a freezer at -20°C for 6-12 hours, taken out According to a certain ratio of water to material (8-16), add it into the vacuum kettle, and then add Zn(CH 3 COO) 2 Make the concentration 200mg / kg, and carry out vacuum infiltration desalination under the condition of vacuum degree of -0.09Mpa. The desalination time is 2-4h. After desalination, take out the raw materials and drain them, and put them in the freezer at -20°C again to freeze until completely frozen. Frying condition and technology are identical with embodiment 1, seasoning (sugar 5%-6%) after discharging, the final salt content rate of product is 1.5%-2.5%, and oil content rate is 25%, after using various specifications as required High-density polyethylene bag, the...

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PUM

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Abstract

The present invention relates to a vacuum deep-frying processing method of sea-water vegetable with low salt-content, belonging to the field of fruit and vegetable processing technology. Said invention adopts a new process for reducing salt content in sea-water vegetable raw material by simultaneously utilizing refrigeration and vacuum penetration pretreatment processes. The main process for producing fruit and vegetable chips includes the following steps: selecting sea-water vegetable, cleaning, scalding, desalting, freezing, vacuum deep-frying, deoiling, flavouring, cooling, packaging and finished product storage.

Description

technical field [0001] The invention relates to a low-salt-content seawater vegetable vacuum frying processing method, which belongs to the technical field of fruit and vegetable food processing and relates to fruit and vegetable dehydration processing. Background technique [0002] Sea asparagus belongs to the Salicornia genus of Chenopodiaceae. In the classification of halophytes, it belongs to the stem succulent euhalophytes. There are more than 50 species of this genus in the world. Salt sea asparagus is native to the salt marshes of America. It can be irrigated with sea water or fresh water and sea water alternately, and it is suitable for growing in saline-alkali land and salt marshes. Its comprehensive utilization value is high, and the seeds can be squeezed for oil. It is a new type of health-care edible oil, and it is also a high-quality raw material for medicine and health products; the oil cake can be used as a food additive; its twigs can be used as fresh vegetab...

Claims

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Application Information

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IPC IPC(8): A23L1/337A23L17/60
Inventor 张慜蔡金龙阮宏伟周祥朱铖培
Owner JIANGNAN UNIV
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