Method for preparing fried snack food at low temperature

A low-temperature frying and low-temperature vacuum frying technology, applied in the field of fried food, can solve problems such as carcinogenicity, achieve the effects of wide application, eliminating carcinogenic defects, and improving freezing efficiency
CN102648741AInactive Publication Date: 2012-08-29张镰斧
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
张镰斧
Publication Date
2012-08-29
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention relates to a method for preparing fried snack food at low temperature. The method comprises the following steps: cleaning the food raw material; cutting the cleaned food raw material into slices or strips; steaming and cooking the sliced or stripped food raw material to obtain the semi-finished product with 80 percent cooked; cooling the semi-finished product to the room temperature, and freezing the semi-finished product at the temperature of minus 17 DEG C to minus 20 DEG C for 24 to 48 hours to obtain the frozen semi-finished product; frying the frozen semi-finished product, which is not unfrozen, for 25 to 45 minutes at low temperature of between 78 and 98 DEG C and under the vacuum condition to obtain deoiled food; and packaging the deoiled food to obtain the finished product, namely, the fried snack food. By the method for preparing fried snack food at low temperature, the carcinogenic defect in the traditional process is eliminated, the application range is wide, and the process flow processing efficiency is high.
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Description

technical field

[0001] The invention relates to a method for frying food, in particular to a method for frying snacks at low temperature. Background technique

[0002] Fried snacks have been widely favored by food consumers. However, fried snacks produced by ordinary techniques have always been unable to get rid of carcinogenic defects. Studies have shown that fried snacks are prone to carcinogens when cooked at a high temperature exceeding 120°C People who often eat fried food have a much higher incidence of cancer than those who do not eat or seldom eat fried food, so many people who love fried food are worried. With the advancement of science and technology, in order to To change this status quo, fried small food can be fried at a temperature lower than 120°C, and food vacuum frying equipment has appeared, which has effectively changed the current situation of high-temperature fried small food. However, although the existing technology With food vacuum frying equipment, ...

Claims

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