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Fried bitter gourd and production method thereof

A bitter gourd, low-temperature vacuum frying technology, which is applied in food preparation, application, food science, etc., can solve the problems of difficult removal, hard retention, and affecting the consumption of bitter gourd, and achieve the effect of refreshing taste, crisp taste and product safety

Inactive Publication Date: 2014-04-23
KUNMING JIADE AGRI PROD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems in the existing processing of bitter gourd, it is difficult to retain its nutrients and the special effect ingredient for weight loss - Momordica charantin, and it is difficult to remove the bitter glycosides of bitter gourd, which affects the consumption of bitter gourd and makes it difficult to exert the effects of weight loss and health care of bitter gourd, etc., the present invention Provided is a kind of fried bitter gourd and its preparation method, in order to obtain the bitter gourd which can not only maintain the original nutrients of the bitter gourd, but also remove the bitter taste as much as possible, so that it becomes a nutritious, health-care and weight-loss bitter gourd which is convenient to eat, crisp in taste, natural in color and moderate in bitterness food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Choose fresh bitter gourd with good shape, large body, no softening and no damage, after cleaning, cut into 6mm thick bitter gourd rings with a slicer;

[0025] 2) Under the condition that the feed temperature is 15°C, the evaporation temperature is 30°C, and the discharge temperature is -18°C, place the bitter gourd rings in step 1) in a fluidized quick-freezing device for quick freezing for 120 minutes;

[0026] 3) Thaw the quick-frozen bitter gourd in step 2) in a hot air environment with a hot air temperature of 60°C;

[0027] 4) Place the thawed bitter gourd rings in step 3) in an edible alcohol solution with a mass concentration of 10%, and soak for 6 hours to remove the bitterness and fix its active ingredients;

[0028] 5) Put the bitter gourd rings soaked in step 3) into the vacuum low-temperature fryer under the conditions of oil temperature of 40°C and vacuum degree of 1.00Mpa, and take them out after low-temperature vacuum frying for 3 minutes;

[002...

Embodiment 2

[0031] 1) Choose fresh bitter gourd with good shape, large body, no softening and no damage, after cleaning, cut into 6mm thick bitter gourd rings with a slicer;

[0032] 2) Under the condition that the feed temperature is 25°C, the evaporation temperature is 40°C, and the discharge temperature is -18°C, put the bitter gourd rings in step 1) into a fluidized quick-freezing device for quick freezing for 5 minutes;

[0033] 3) Thaw the quick-frozen bitter gourd rings in step 2) in a hot air environment with a hot air temperature of 20°C;

[0034] 4) Put the thawed bitter gourd rings in step 3) in an edible alcohol solution with a mass concentration of 70%, and soak for 1 hour to remove the bitterness and fix its active ingredients;

[0035] 5) Put the bitter gourd rings soaked in step 3) into the vacuum low-temperature fryer under the conditions of oil temperature of 70°C and vacuum degree of 0.08Mpa, and take them out after low-temperature vacuum frying for 10 minutes;

[0...

Embodiment 3

[0038] 1) Choose fresh bitter gourd with good shape, large body, no softening and no damage, after cleaning, cut into 6mm thick bitter gourd strips with a slicer;

[0039] 2) Under the condition that the feed temperature is 18°C, the evaporation temperature is 35°C, and the discharge temperature is -18°C, place the bitter gourd strips in step 1) in a fluidized quick-freezing device for quick freezing for 60 minutes;

[0040] 3) Thaw the quick-frozen bitter gourd strips in step 2) in a hot air environment with a hot air temperature of 40°C;

[0041] 4) Put the thawed bitter gourd strips in step 3) in an edible alcohol solution with a mass concentration of 40%, and soak for 3 hours to remove the bitterness and fix its active ingredients;

[0042] 5) Put the bitter gourd strips soaked in step 3) into the vacuum low-temperature fryer under the conditions of oil temperature of 50°C and vacuum degree of 0.09Mpa, and take them out after low-temperature vacuum frying for 25 minutes; ...

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Abstract

The invention provides fried bitter gourd and a production method thereof. The production method includes cleaning and cutting bitter gourd, soaking the cut gourd in 10-70% edible alcoholic solution for 0.5-6 hours to remove bitterness, freezing fast for 5-120 minutes, frying for 3-40 minutes, at oil temperature of 40-70 DEG C and under vacuity of 0.08-1.00MPa, and removing oil to obtain the gourd fried at low temperature under vacuum. Effective biological active substances in the bitter gourd cannot be damaged by high temperature, original nutrients of the fried bitter gourd are retained, and the fried bitter gourd is crispy. Especially, bitter substances, mainly charantin, are dissolved in alcohol, and accordingly the bitterness is removed greatly, the problem that the bitter gourd is unpleasant to eat is solved, and the fried bitter gourd is cooler. The fried bitter gourd can be produced mechanically and automatically on a large scale, is safe and sanitary and completely meets the processing requirements of modern agricultural products.

Description

technical field [0001] The invention relates to a fried bitter gourd and a preparation method thereof, belonging to the technical field of vacuum low-temperature fried food processing. technical background [0002] Vacuum low-temperature fried food processing technology is to organically combine the food frying and dehydration process through vacuum technology, so that the food is in a negative pressure state, and food processing is carried out under relatively hypoxic conditions, which can reduce or even avoid it. Food spoilage caused by oxidation such as fatty acid spoilage and enzymatic browning. Under the condition of a vacuum of 700mmHg, the boiling point of pure water is calculated by the Clausius-Clapeyron equation, which is about 40°C. Therefore, this principle can be used to treat food in vacuum and low temperature to avoid The problem of food nutrient loss caused by high temperature frying. In addition, under the negative pressure state, the heat transfer speed o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 李映波孙笠雯吕少珠黄嘉程
Owner KUNMING JIADE AGRI PROD DEV
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