Method for frying purple yam under vacuum condition

A technology of vacuum frying and vacuum frying machine, which is applied in the fields of application, food preparation, food science, etc., can solve the problems that have not been seen in relevant reports, and achieve the effects of preventing oxidation, reducing oxidation and reducing losses.

Inactive Publication Date: 2012-07-25
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far about adopting vacuum frying technique purple yam is processed into the technology of leisure food, but do not see relevant report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Wash and peel the fresh purple yam, cut into strips with a thickness of 2mm to 3mm, immediately put it in the color protection solution for 5 minutes, take it out, and blanch it in the color protection solution of the same composition at 100°C 2 minutes, the amount of color protection solution is enough to ensure that the purple yam is completely soaked.

[0025] Based on 1L, the composition of the color protection solution is: 20g of sodium chloride (NaCl), 10g of citric acid, and the balance is water.

[0026] (2) Take out the blanched purple yam, dry it with a cold fan and cool it to room temperature (about 25°C), and freeze it at -20°C for about 5 hours until the center temperature of the purple yam is -2 ℃.

[0027] (3) Fry the frozen purple yam in a vacuum fryer with a hot oil temperature of 95±2° C. and a vacuum degree of 0.090±0.005 MPa for 20 minutes.

[0028] (4) Centrifuge deoiling the fried purple yam in the basket of the vacuum fryer, the radius of th...

Embodiment 2

[0032] (1) Wash and peel the fresh purple yam, cut it into 2mm~3mm thick slices, immediately put it in the color protection solution for 5 minutes, take it out, and blanch it in the color protection solution of the same composition at 95°C 3 minutes, the amount of color protection solution is enough to ensure that the purple yam is completely soaked.

[0033] Based on 1L, the composition of the color protection solution is: 20g of sodium chloride (NaCl), 10g of citric acid, and the balance is water.

[0034] (2) Take out the blanched purple yam, dry it with a cold fan and cool it to room temperature (about 25°C), and freeze it at -18°C for about 8 hours until the center temperature of the purple yam is -2 ℃.

[0035] (3) Fry the frozen purple yam in a vacuum fryer with a hot oil temperature of 95±2° C. and a vacuum degree of 0.090±0.005 MPa for 20 minutes.

[0036] (4) Centrifuge deoiling the fried purple yam in the basket of the vacuum fryer, the radius of the basket is 40c...

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PUM

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Abstract

The invention discloses a method for frying purple yam under a vacuum condition, which comprises the following steps that: (1) fresh purple yam is cleaned, peeled and cut into strips or pieces, immediately put into color protection solution to protect the color for 5min, fished out and blanched in the color protection solution with the same components for 2 to 3min at 95 to 100DEG C; (2) the blanched purple yam is fished out, and fried for 20min at the vacuum conditions of 93 to 97DEG C of hot oil temperature and 0.085MPa to 0.095MPa of vacuum degree; (3) the fried purple yam is centrifuged and de-oiled for 3 to 5min in the vacuum state; and (4) is centrifuged and de-oiled purple yam is taken out, cooled to room temperature by cold air, packaged under the vacuum condition or after being filled with nitrogen, and the purple yam strip or piece products are prepared. The method is convenient to operate, and the products have violet red color, above 80 percent of retention rate of anthocyanin, attractive color and above 6 months of product warranty period, and are applicable to industrial production.

Description

technical field [0001] The invention relates to a processing method of purple yam, belongs to the field of food processing, in particular to a method for vacuum-frying purple yam. Background technique [0002] Yam, also known as yam, belongs to Dioscoreaceae (Dioscoreaceae) and belongs to the genus Dioscorea (Dioscorea L.). It is an annual or perennial twining vine, which can form hypertrophic underground fleshy tubers for food or medicine. It is a medicinal food announced by the Ministry of Health of my country. Dual-purpose vegetables. Purple yam belongs to the purple red meat variety group of yam, and it is cultivated in Zhejiang, Jiangxi, Yunnan and other provinces in southern my country. [0003] As a traditional Chinese medicine in my country, yam is generally processed into yam tablets by drying. At present, it is mainly processed by sun drying or hot air drying, and some are processed into yam cakes or yam tablets by microwave drying (Xu Li et al. Microwave Discussio...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/217A23L19/18
Inventor 方忠祥叶兴乾陈健初刘东红
Owner ZHEJIANG UNIV
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