Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing technique of fried codonopsis lanceolata at vacuum and low temperature

A technology of vacuum low-temperature frying, Codonopsis rotundus, applied in medical preparations containing active ingredients, plant/algae/fungus/moss ingredients, plant raw materials, etc., can solve the loss of nutrients in products, oil oxidation, and high fat content problem, to achieve the effect of low fat moisture content, unique flavor and crisp taste

Inactive Publication Date: 2008-10-22
JILIN AGRICULTURAL UNIV
View PDF2 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a process for deep-frying Codonopsis pilosula in vacuum and low temperature, which solves the defects of high fat content, serious oil oxidation and excessive loss of nutritional components in the traditional frying process.

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing technique of fried codonopsis lanceolata at vacuum and low temperature
  • Processing technique of fried codonopsis lanceolata at vacuum and low temperature
  • Processing technique of fried codonopsis lanceolata at vacuum and low temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take the raw material fresh Codonopsis pilosula with clear water and remove mud, soak in lye and heat at a temperature not exceeding 90°C, heat for 3 minutes, take out clean water to wash away the lye, peel off the salted skin for later use; select the raw materials, and divide them into different groups according to their size and color Graded to facilitate subsequent processing and slicing; cut the graded Codonopsis verticillum slices into slices with a thickness of 1 mm; put the cut Codonopsis verticillum slices into clean water for desalination, the desalination time is 10 hours, and the mass ratio of water to raw materials is 4: 1. Change the water once every 2 hours; prepare a mixed filling solution with maltose and maltodextrin at a ratio of 2:1, and the concentration is 30%; take the cut Codonopsis pilosula slices and put them into the filling solution, and fill it in a vacuum Filling, vacuum degree 0.08MPa, filling time 45 minutes, take out and drain water after...

Embodiment 2

[0021] 1. Take the raw material fresh Codonopsis pilosula and remove the mud, soak it in lye and heat it at a temperature not exceeding 90°C, heat it for 5 minutes, take out the water to wash off the lye, peel off the salted skin for later use; select the raw material according to the size and color Divided into different grades to facilitate later processing and slicing; cut the graded Codonopsis pilosula into slices with a thickness of 2 mm; put the sliced ​​Codonopsis pilosula into clear water for desalting, the desalination time is 10 hours, and the mass ratio of water to raw materials is 4:1, change the water every 2 hours or so; prepare a mixed filling solution with maltose and maltodextrin in a ratio of 2:1, the concentration of which is 30%; put the cut Codonopsis pilosula into the filling solution, fill For vacuum filling, the vacuum degree is 0.09MPa, and the filling time is 60 minutes. After 45 minutes, take out and drain the water; store the drained Codonopsis slice...

Embodiment 3

[0023] Take the raw material fresh Codonopsis pilosula and remove the mud, soak in lye and heat the temperature not to exceed 90°C, heat for 4 minutes, take out the clean water to rinse off the lye, peel off the salted skin for later use; select the raw materials, and divide them into different groups according to their size and color. Graded to facilitate subsequent processing and slicing; cut the graded Codonopsis verticillum into slices with a thickness of 1.5 mm; put the cut Codonopsis verticillum slices into clear water for desalination, the desalination time is 10 hours, and the mass ratio of water to raw materials is 4: 1. Change the water once every 2 hours; prepare a mixed filling solution with maltose and maltodextrin at a ratio of 2:1, and the concentration is 30%; take the cut Codonopsis pilosula slices and put them into the filling solution, and fill it in a vacuum Filling, vacuum degree 0.08MPa, filling time 50 minutes, take out and drain water after 45 minutes; p...

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 relates to a processing technique of frying codonopsis lanceolata under lower temperature and vacuum condition, belonging to the field of food processing; the processing technique can effectively retain the specific flavor and nutritive components of codonopsis lanceolata and is characterized in that: the processing technique of codonopsis lanceolata includes the following steps: codonopsis lanceolata (salting), selecting, desalting, slicing, filling, draining, freezing, frying, oil removing, seasoning and packaging; the product has relatively low oil content and water content, the oil content is not higher than 25%, and the water content is less than 5%; the appearance of the product does not contract, and the taste is crisp; the product has the advantages of low oil content and water content, effectively retaining the nutritive components, excellent appearance and specific flavor.

Description

Technical field: [0001] The invention relates to a processing technique for deep-frying Codonopsis spinach at low temperature in vacuum, which belongs to the field of food processing and can effectively retain its unique flavor and nutritional components. Background technique: [0002] Vacuum frying is to use the condition of reduced pressure, the vaporization temperature of the water in the food is lowered, and it can be dehydrated rapidly in a short time, so as to realize the frying of food under low temperature conditions. The earliest patent literature on vacuum frying technology is the U.S. Patent (US3635722) in 1972, which proposed the original closed frying mode. In 1977, Japanese patent (No.28865) proposed fried banana equipment and technology, but the fat content of fried products was too high, and the product quality was relatively poor. In 1983 and 1985, the vacuum frying equipment introduced by Japanese patents (No. 183048 / 1983 and 92718 / 1985) has been greatly i...

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
IPC IPC(8): A23L1/29A23L1/01A61K36/344A23L33/00A23L5/10
Inventor 文连奎张荣军张俊艳
Owner JILIN AGRICULTURAL UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com