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Making method for carrot fries

A technique for frying carrots and a production method, which is applied in the production of instant food and the production of fried carrot sticks, which can solve the problems of inconvenient carrying, inconvenient production, and failure to see, etc., and achieve the effect of light and elegant color and crisp taste

Inactive Publication Date: 2012-02-01
陶瑞平
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

Most of these foods are ground and mixed with other materials. Many products are inconvenient to carry and produce. However, strip-shaped fried foods are common foods in people's lives, such as French fries, etc., but they have not been seen. Products similar to fried carrot sticks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] For material selection, 10KG of fresh, insect-free, and scar-free carrots are selected as raw materials.

[0008] processing method:

[0009] 1. Wash and peel the carrots, cut the carrots into 0.2*0.2*10cm carrot sticks according to certain specifications; soak them in water with 0.5% saline solution for color protection for 8 minutes; 2. Carry out color protection After processing, put it in boiling water at about 100°C for 5 minutes, and then put it in cold water at 0°C for 5 minutes to cool it down; Take it out when the temperature in the storage reaches -18°C;

[0010] 4. Put the carrot sticks taken out after quick freezing into the thawing box, and thaw with hot air at 60°C;

[0011] 5. Fry the thawed carrot sticks in a closed tank with palm oil at 100°C for 1 hour under vacuum;

[0012] 6. Vacuum deoil the fried carrot sticks for 20 minutes;

[0013] 7. Pack the fried carrot sticks in a pre-sterilized packaging bag, remove the air therein and fill it with nitr...

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PUM

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Abstract

The invention discloses a making method for carrot fries, which belongs to the field of food making. The process flow of the making method is as follows: material choice, quick freezing, thawing, frying, deoiling and vacuum packaging. The making method has the beneficial effects that: the snack food produced by the method not only keeps the unique taste and nutrition of carrots, but also can be conveniently and instantly eaten by people as soon as the bag is opened, moreover, the taste is crispy, the carrot fries can be broken into pieces as soon as the carrot fries are put into the mouth, the color is light, the appetite of people can be invited, the shelf life of the carrot fries is as long as twelve months under the condition of normal temperature, and the carrot fries are convenient, distinctive green food for consumers.

Description

technical field [0001] The invention relates to a method for making instant food, in particular to a method for making fried carrot sticks, and belongs to the field of food production. Background technique [0002] Carrots, because their underground roots are rich in carotene, are nutritious and can be used as vegetables and food, and are very popular among people. In recent years, with the improvement of people's living standards, carrots are loved by more and more people. However, there are not many snack foods made from carrots. There are carrot puree and carrot cakes that have been seen in the market. Most of these foods are ground and mixed with other materials. Many products are inconvenient to carry and produce. However, strip-shaped fried foods are common foods in people’s lives, such as French fries, etc., but they have not been seen. Products similar to fried carrot sticks. Contents of the invention [0003] The purpose of this invention is to provide a kind o...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 陶瑞平
Owner 陶瑞平
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