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Processing method of leisure food
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A processing method and technology of snack food, which is applied in the field of food processing, can solve the problems of high oil content and unfavorable health, and achieve the effects of crisp taste, cost saving and good ductility
Inactive Publication Date: 2012-10-10
FUJIAN AGRI & FORESTRY UNIV
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Summary
Abstract
Description
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Application Information
AI Technical Summary
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Problems solved by technology
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Problems solved by technology
The products obtained by these methods have high oil content and additives, and long-term consumption is harmful to health
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0023] (1) Mixing: use gelatinized whole potato flour and concentrated tomato pulp (ratio 1:3) as raw materials, and mix them to form a slurry mixture.
[0024] (2) Forming: Extrude the slurry mixture into slices, the thickness of the slices is 5-8mm, the length is 4-5cm, and the width is 3-4cm.
[0025] (3) Packing;
[0026] (4) Pre-freezing: place in a quick-freezing cabin after loading, and pre-freeze at -25°C for 4 hours.
[0027] (5) Vacuum drying: vacuum degree 40Pa; sublimation drying stage temperature 50°C, time 4 hours.
[0028] (6) Packaging: The cooled snack food is packaged with a vacuum packaging machine.
Embodiment 2
[0030] (1) Mixing: use gelatinized taro whole powder and concentrated tomato pulp (ratio: 1:4) as raw materials, and mix to form a slurry mixture.
[0031] (2) Forming: Extrude the slurry mixture into slices, the thickness of the slices is 5-8mm, the length is 4-5cm, and the width is 3-4cm.
[0032] (3) Packing;
[0033] (4) Pre-freezing: place in a quick-freezing cabin after loading, and pre-freeze at -30°C for 3.5 hours.
[0034] (5) Vacuum drying: vacuum degree 55Pa; sublimation drying stage temperature 50°C, time 3 hours.
[0035] (6) Packaging: The cooled snack food is packaged with a vacuum packaging machine.
Embodiment 3
[0037] (1) Mixing: Use gelatinized black rice whole powder and red bean whole powder and the mixed slurry of concentrated strawberry pulp and concentrated apple pulp (the mass ratio of the whole powder to the slurry is 1:3) as raw materials to make a slurry shape mixture.
[0038] (2) Forming: Extrude the slurry mixture into slices, the thickness of the slices is 5-8mm, the length is 4-5cm, and the width is 3-4cm.
[0039] (3) Packing;
[0040] (4) Pre-freezing: put it in the quick-freezing cabin after loading, and pre-freeze at -40°C, so that the core temperature of the material reaches -30°C, and keep it for 4 hours.
[0041] (5) Vacuum drying: vacuum degree 70Pa; sublimation drying stage temperature 55°C, time 2 hours.
[0042] (6) Packaging: The cooled snack food is packaged with a vacuum packaging machine.
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Abstract
The invention relates to a processing method of a leisure food, which comprises the following steps: 1) mixing: mixing alpha starch and concentrated fruit / vegetable pulp serving as raw materials to obtain a pulp mixture containing 40-60% of water; and 2) performing extrusion forming of the pulp mixture, then slicing, quick-freezing and vacuum-drying to obtain the leisure food. According to the invention, the alpha starch is used as a raw material, and the leisure food does not need to be cooked in advance and is convenient to eat; the obtained pulp mixture has uniform and delicate texture as well as good expandability; as the concentrated fruit / vegetable pulp is used as a raw material, the product has the color and flavor of fresh fruit / vegetable and is rich in dietary fibers, and any additive is not needed; and due to the vacuum drying process, the flavor, color and nutrition of fruit / vegetable are maintained to the greatest degree, the problems of high oil content and the like of the traditional fried fruit / vegetable slices are solved, the cost is saved, and the economic benefits are high.
Description
Technical field [0001] The present invention is a food processing field, and it also involves a processing method of leisure food. Background technique [0002] At present, most of the casual foods use oil as heat exchange substances to make starch paste, protein degeneration, and water in the form of steam, forming a type of traditional casual food with special fragrance, which is loved by consumers at home and abroad.However, there are two major problems in this product. One is that the fat content is as high as 30 % to 50 %; the second is that foods with high fat content are prone to oxidation and deterioration during storage, so developing a new type of casual food has become necessary. [0003] The invention patent with the application number 01127893.5 "a vegetable and leisure food and its production method", which introduces a kind of sugar solution such as vegetables as the main body, adding maltinoltanosaccharides, citric acid, pigmentation or stabilizer, preservatives a...
Claims
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Application Information
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