Combined processing method for processing crisp peas by using dry peas

A technology for combined processing and drying of peas, applied in the fields of fried food processing and fruit and vegetable dehydration, can solve the problems of inconvenient travel, excessive pigment content, and insufficient crispness, and achieves low fat content, complete granules, and improved crispness. Effect

Active Publication Date: 2012-06-13
JIANGNAN UNIV
View PDF11 Cites 21 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0037] Example 1: Production and processing method of vacuum fried peas-garlic green beans

[0038] Remove the impurities in 20Kg peas and wash them, soak them in clean water until the peas particles fully absorb water (the moisture content is between 51%-60%), and then put them in a mass concentration of 2% Na 2 CO 3 In the solution, the mass ratio of water to material is 4:1, soak for 30 minutes, blanch in hot water for 4-6 minutes, then quickly cool with flowing water, and then soak the peas in NaHCO with a mass concentration of 5% 3 In solution for 2 hours. Then put the picked peas into maltodextrin with a concentration of 15% to soak for 3 hours, then take out the maltodextrin to clean the surface of the peas, and drain the surface water. Put the drained peas at -20℃ for complete freezing, transfer the frozen peas to the feeder of the negative pressure microwave spout device, control the vacuum degree at 0.03MPa, and the microwave power at 6W / g spout 5min, until the peas vol...

Example Embodiment

[0039] Example 2: Production and processing method of vacuum fried peas and mustard green peas

[0040] Remove the impurities in 20Kg peas and wash them, soak them in clean water until the peas particles fully absorb water (the moisture content is between 51%-60%), and then put them in a mass concentration of 2% Na 2 CO 3 In the solution, the mass ratio of water to material is 4:1, soak for 30 minutes, blanch in hot water for 4-6 minutes, then quickly cool with flowing water, and then soak the peas in NaHCO with a mass concentration of 5% 3 In solution for 2 hours. Then put the picked peas into maltodextrin with a concentration of 15% to soak for 3 hours, then take out the maltodextrin to clean the surface of the peas, and drain the surface water. Place the drained peas at -20℃ for complete freezing, transfer the frozen peas to the feeder of the negative pressure microwave spray device, control the vacuum degree at 0.02MPa and the microwave power at 4W / g spray 8min, until the pea...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/20A23L11/00
Inventor 张慜祝银银徐聚黄卫宁
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap