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

Inactive Publication Date: 2012-08-29
张镰斧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[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, it has always been a major problem in the fried snacks processing industry to make the food vacuum frying equipment exert the best technical effect; secondly, in the fried snacks processing industry, in order to obtain the taste For more delicious and crispy fried snacks, the baking process is added to the traditional process. By pre-baking the fried snacks before frying, the surface of the fried snacks will form fine pores. When the stomata naturally expand to form bubbling, the bubbling makes the taste of fried snacks more delicious and crispy, but this kind of baki

Method used

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  • Method for preparing fried snack food at low temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Such as figure 1As shown, a method for frying snacks at low temperature, the method comprises: washing carrots or pumpkins as food raw materials to obtain washed food raw materials; slicing or cutting the washed food raw materials to obtain Flake or strip-shaped food raw materials; steam and boil the flake or strip-shaped food raw materials, because carrots or pumpkins have high moisture content and are easy to steam and boil, so the steaming and boiling time is kept between 5 minutes and 6 minutes. Get eight mature semi-finished products, that is, semi-finished products; after the semi-finished products are cooled, the semi-finished products are divided into small bags. Because carrots or pumpkins have a high moisture content and are not easy to freeze through, so the weight of each bag is kept at 35 grams, and then divided into small bags The semi-finished product is frozen for 48 hours, and the temperature during freezing is kept between -19°C and -20°C to obtain a f...

Embodiment 2

[0034] Such as figure 1 Shown is a method for frying snacks at low temperature, the method comprising: washing potatoes or sweet potatoes or purple potatoes or lotus roots as food raw materials to obtain washed food raw materials; slicing or slicing the washed food raw materials Cut into strips to obtain sheet or strip food raw materials; steam and boil the sheet or strip food raw materials, because sweet potatoes or purple potatoes or lotus roots are easier to steam and boil, so the steaming and boiling time is kept at 7 minutes to 8 minutes. Within minutes, eight mature semi-finished products are obtained, that is, semi-finished products; after the semi-finished products are cooled, the semi-finished products are divided into small bags, because sweet potatoes, purple potatoes or lotus roots have moderate moisture content and are easier to freeze through, and the weight of each bag is kept at 50 grams , and then freeze the semi-finished products that are divided into small b...

Embodiment 3

[0036] Such as figure 1 Shown is a method for frying snacks at low temperature, the method comprising: washing beans or white beans or peas or walnuts as food raw materials to obtain washed food raw materials; slicing or Cut into strips to obtain food raw materials in flake or strip shape; steam and boil the food raw materials in flake or strip shape, because peas or white beans or peas or walnuts are not easy to steam and boil, so the steaming and boiling time is kept at 9 minutes Between 10 and 10 minutes, eight mature semi-finished products are obtained, that is, semi-finished products; after the semi-finished products are cooled, the semi-finished products are divided into small bags, because the moisture content of soybeans or white beans or peas or walnuts is low, and they are easy to freeze through, and the weight of each bag remains In 70 grams, the semi-finished product packed into small bags is frozen for 24 hours, and the temperature during freezing is kept between ...

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PUM

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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.

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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Application Information

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IPC IPC(8): A23L1/01A23L5/10
Inventor 张镰斧
Owner 张镰斧
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