Process for freezing and frying fruit slices in vacuum

Abstract

The invention discloses a process for freezing and frying fruit slices in vacuum, which is characterized in that the process flow comprises the following steps: selecting raw material, cleaning and removing impurities, slicing precisely, protecting color, dipping, draining, placing into a basket, quick-freezing in a tunnel or a refrigerator, freezing and frying in vacuum, deoiling in vacuum, relishing, packaging, inspecting and putting in storage. The process effectively prevents fruit slices from being easily oxidized and browned; the shape of the fried fruit slice is smooth as original; thecolor is close to the natural color of the raw material; the mouth feel is fragrant and crisp; the thickness is even, the oil content is extra-low ranging from 17% to 20%; and the oil content is lowerby at least 25% than that of the same type of fruit crisp chips. Meanwhile, the vacuum freezing and frying technology effectively prevents generation of harmful substances, such as acrylamide and trans fatty acid and the like, and the traditional constant pressure high temperature frying method and the routine vacuum low temperature frying method can not match with the technology.

Description

technical field [0001] The invention relates to a technology for vacuum freezing and frying fruit slices, which is mainly used for frying apple crisps, peach crisps, kiwifruit crisps, persimmon crisps and other fruit snack foods. Background technique [0002] At present, the basic process of vacuum frying technology at home and abroad: cleaning and peeling of raw materials—extensive slicing—high temperature blanching to kill enzymes—vacuum frying, deoiling—smell packaging—storage; or use : Cleaning and peeling of raw materials - rough slices - high temperature blanching to kill enzymes - freezing - thawing and dipping - vacuum frying, deoiling - seasoning packaging - storage. [0003] Oxidative browning is very easy to occur if the process of fruit raw materials is not well grasped in the four important links of cutting, color protection, freezing and vacuum frying, the process technology requirements are very high. At present, domestic and foreign market research shows tha...

AI Technical Summary

Problems solved by technology

If the raw fruit slices are subjected to high-temperature blanching and blanching, the temperature is generally 85-95 degrees Celsius, and the time is mostly 3-5 minutes, which will cause oxidative browning of the fruit slices at high temperatures; and the blanched raw fruit slices are directly When sent to the frying system for frying, the shape of the slices is relatively uneven, the color is dull, the surface is warped but not puffy, and the taste is hard and not crisp; Frying after thawing will lead to secondary oxidative browning after thawing for too long, seriously affecting the sensory indicators of fruit chips