Combined processing method for processing crisp peas by using dry peas

Abstract

The invention discloses a combined processing method for processing crisp peas by using dry peas, and belongs to the technical field of fruit and vegetable food processing. The dry peas are taken as raw materials and the leisure crisp peas are prepared by the following steps of: cleaning, soaking and selecting peas; blanching, protecting color, steeping, draining, freezing, performing negative-pressure microwave spouted drying, frying in vacuum, removing oil in vacuum, seasoning, cooling and packaging, and storing finished products. The dry peas are puffed at low temperature, the processing range is wide, the crispness of the products is improved by a pre-freezing method, and the vacuum frying technology has the characteristics that the original color and shape and nutrients of the peas are maintained, the oil content is low, the frying time is short, the fried fat is not easy to oxidize, the shelf life of the products is long and the like. The products are crispy, delicious, aromatic, not greasy, convenient and sanitary, and are a leisure food suitable for young and old.

Description

technical field [0001] A combined processing method for processing crunchy peas by using dried peas, the invention belongs to the technical field of fruit and vegetable processing, and relates to fruit and vegetable dehydration and fried food processing. Background technique [0002] Pea is a leguminous plant, originating from western Asia, the Mediterranean region, Ethiopia, and western Asia Minor. Because of its strong adaptability, it has a wide geographical distribution in the world. Peas have been cultivated in my country for more than 2,000 years, and are now cultivated in various places. The main production areas are Sichuan, Henan, Hubei, Jiangsu, Qinghai and other more than ten provinces. [0003] Peas are different from ordinary vegetables. The substances contained in peas, such as bifurcated acid, gibberellin and phytolectin, have the functions of antibacterial, anti-inflammatory and enhancing metabolism; they are rich in dietary fiber, which can promote the peris...

AI Technical Summary

Problems solved by technology

[0017] Zhu Chengpei, Zhang Min, Wang Lingyu, and Shao Zhenglin disclosed a negative pressure microwave spraying method for salt-tolerant vegetables and sea fish to recombine leisure crispy grains (patent application number: 201110252707.8), using frozen sea fish and freshwater fish and selected salt-tolerant vegetables as raw materials , the fish is thawed, cleaned, removed three times (head, viscera, scales), cleaned, skinned and thorn-picked, meat removed, fishy, ​​chopped, chopped with seasoning, chopped with salt, and then the salt-tolerant vegetables are selected, Cleaning, color protection, desalination, draining, chopping, and then mixing according to the proportion, first vacuum microwave and then negative pressure microwave spray drying, although the product is crisp, but due to excessive puffing, it is not very convenient to carry when traveling

[0018] At present, leisure pea products on the market have shortcomings such as excessive pigment content, greasy taste, not crisp enough, short shelf life, etc., so the negative pressure microwave jet drying and vacuum frying technology can solve the above problems