Method and device used for reducing oil content of fried food

A technology of fried food and oil content, which is applied in baked food, application, food science, etc. It can solve the problems of reducing oil content and the effect is not very good, and achieve the effect of reducing oil content

Inactive Publication Date: 2011-02-02
SUZHOU LANSHUI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

After the frying is over, the fried products are processed by centrifugation, hot air (steam) drying and other techn

Method used

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  • Method and device used for reducing oil content of fried food
  • Method and device used for reducing oil content of fried food
  • Method and device used for reducing oil content of fried food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Obtain 4 samples of potato sticks of the Dutch variety with a length of 5 cm and a diameter of 1 cm through a cutter, and the quality of potato products is controlled at 4.4 grams + 0.05 grams;

[0029] (2) Pretreat the potato stick sample with NaCl hot brine to remove the potato surface starch, etc.;

[0030] (3) Heat 5L oil with an induction cooker and control it at 170°C+1°C;

[0031] (4) Put the potato products into the oil pan and control it below the oil level;

[0032] (5) The frying time is controlled at 240s, and then quickly put into (within 3s) the material tray of the vacuum box, and the material tray is tiled with an oil-absorbing material (Shanghai Qili Paper Co., Ltd. Provided), start the vacuum device at the same time, and control the vacuum degree at 0.015Mpa, and maintain it in this environment for 15 minutes;

[0033] (6) Open the vacuum box, put two of them into the toluene solution quickly for 10 seconds, then test their oil content according ...

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PUM

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Abstract

The invention discloses a method and a device used for reducing the oil content of a fried food. A deep-fried product is placed in an environment with specific stable or fluctuant vacuum rapidly in the process of leaving an oil surface, and the boiling point of free water in the deep-fried product is reduced by a vacuum method so that water in the deep-fried product is transferred to the environment continuously in a stream form. Therefore, oil adhered to the surface of the deep-fried product is prevented from permeating through a food structure from the outer surface of the deep-fried product, and finally the oil content of the deep-fried product is reduced greatly.

Description

technical field [0001] The invention relates to a method and device for food preparation, especially a method and device for reducing the oil content of fried food. Background technique [0002] Frying is an important traditional food processing and drying process, which endows food with special aroma and crispy taste, and is deeply loved by consumers. The frying process is a process of simultaneous heat transfer and mass transfer, which causes obvious microstructural changes on the surface and interior of food products. Heat transfer leads to denaturation of protein components in food, gelatinization of starch, vaporization of water, and formation of shell and color; the typical characteristics of the mass transfer process are that water and soluble components in food leave food, and oil used for heating enters In the organizational structure of food, the general phenomenon of dehydration and oil content of food being greater than 40% is finally caused. [0003] Due to th...

Claims

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Application Information

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IPC IPC(8): A21D13/00A23L5/20
Inventor 何定兵张慧君叶威禹建忠陈其伟
Owner SUZHOU LANSHUI TECH
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