Method for producing fruit and vegetable dilated crisp slices
A technology of puffed crisps and production methods, applied in the fields of application, food preparation, food science, etc., can solve the problems of low nutritional value, complicated storage process, high storage cost, etc., and achieve improved nutritional loss, high nutritional value, save handy effects
Inactive Publication Date: 2008-04-30
TIANJIN CHINESE & BRITISH NANOMETER TECH DEV
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- Abstract
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- Application Information
AI Technical Summary
Problems solved by technology
[0002] There are many puffed foods on the market, but most of them use grains as the main raw material. The puffing of these grains is relatively difficult, and the nutritional value after puffing is relatively low.
It is not conducive to providing various nutrients needed by people's body
Moreover, people now have a higher cost for storing fruits and vegetables, and the storage process is complicated, and the nutrients in fruits and vegetables are easily lost.
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0009] A method for producing fruit and vegetable puffed crisps, the production steps of which are: 1) selecting fresh apples; 2) washing, killing enzymes, slicing, and drying the apples, putting them into a low-temperature vacuum fryer, and raising the temperature to 85-90°C; 3) puffing; 4) cooling down the puffed apple slices to room temperature, bagging and vacuum preservation.
Embodiment 2
[0011] A method for producing fruit and vegetable puffed chips, the production steps of which are: 1) selecting fresh carrots; 2) washing, killing enzymes, slicing, and drying pineapple, putting it into a low-temperature vacuum fryer, and raising the temperature to 85-90°C; 3) puffing; 4) cooling the puffed pineapple slices to room temperature, packing them into bags, and storing them in a vacuum.
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The invention aims to provide a process for preparing fruit and vegetable expanding crisps which use the fruits and the vegetables as raw materials according to the above problems, and is characterized in that the steps for preparation are that: (1) Fresh fruits or vegetables are selected. (2) The fruits or vegetables are cleaned, enzyme-killed, sliced, dried and are loaded in a low temperature vacuum deep fryer, and the temperature is up to 85-90 DEG C. (3) The fruits or vegetables are puffed. (4) The temperature of materials which are puffed is reduced to the room temperature, and the materials are loaded into a bag and are vacuously storied. The invention has the beneficial effects that the nutrient contents of the fruits and the vegetables are retained, the eating is convenient, and the nutrient value is high, the losing of the nutrient contents of the foods after being puffed is reduced, and the preservation of the fruits and the vegetables is more convenient and effective. .
Description
technical field [0001] The invention relates to a production method of puffed food, in particular to a production method of fruit and vegetable puffed chips. Background technique [0002] There are many puffed foods on the market, but most of them use grains as the main raw material. The puffing of these grains is relatively difficult, and the nutritional value after puffing is relatively low. It is not conducive to providing various nutrients needed by people's bodies. Moreover, people now have a higher cost for storing fruits and vegetables, and the storage process is complicated, and the nutrients in fruits and vegetables are easily lost. Contents of the invention [0003] The object of the present invention is to solve the above problems, and to provide a production method of fruit and vegetable puffed crisp chips using fruits and vegetables as raw materials. [0004] Technical scheme of the present invention [0005] A method for producing fruit and vegetable puffe...
Claims
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IPC IPC(8): A23L1/217A23L19/18
Inventor 赵发
Owner TIANJIN CHINESE & BRITISH NANOMETER TECH DEV