Processing method of vacuum low-temperature fried okra

A technology of vacuum low-temperature frying and processing methods, which is applied in the fields of application, food preparation, and food science. It can solve the problems of lack of okra, etc., and achieve the effects of fast freezing, enhancing product taste, and preventing browning.

Inactive Publication Date: 2013-07-24
LAIYANG HENGRUN FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the foods that can be seen in the market and hotels are quick-frozen, fried or cooked, and there is no ready-to-eat okra food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] The present invention will be described in further detail below in conjunction with the examples.

[0013] Embodiment, the processing method of vacuum low-temperature fried okra is to put the cleaned okra in hot water above 98°C for 2 minutes, and place it in cold water below 20°C for about 2-5 minutes; put the cooled okra into Quick-freezing machine, the temperature in the quick-freezing machine reaches below -25°C; the frozen okra is vacuum-immersed in a maltose solution with a sugar content of 35° for 1.5 hours, and then the drained okra is put into the quick-freezing machine, and the temperature in the quick-freezing machine reaches -25°C The following; put the frozen okra into a low-temperature vacuum fryer with an oil temperature of 75°C-95°C and fry for 120-180 minutes; use a rotary centrifugal deoiler with a rotating speed of 325 rpm for centrifugal deoiling treatment, and the deoiling time is 2-5 minutes.

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PUM

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Abstract

The invention discloses a processing method of vacuum low-temperature fried okra. The processing method comprises the following steps of: blanching okra after being cleaned in hot water; after cooling, quickly freezing in an instant freezer; placing the frozen okra in maltose solution for vacuum impregnation; after leaching, putting the mixture in the instant freezer for quick freezing; placing the frozen okra in a vacuum fryer for frying; and rotating a centrifugal deoiling machine for deoiling. The processing method has the characteristics that vacuum low-temperature frying technique is adopted for processing, the original color, flavor, taste and nutritional ingredients of okra are kept, the okra is crispy in mouthfeel, and secondary cooking is not required.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable food processing, and in particular relates to a processing method of vacuum low-temperature frying okra. Background technique [0002] Okra is one of the vegetables that people in Africa, America and Southeast Asia like to eat. It has a unique flavor and high nutritional value, comparable to ginseng, but more suitable for daily consumption than ginseng. What can be seen mostly in the market and in the hotel is quick-frozen, stir-fried food or cooking processing now, and there is no ready-to-eat okra food. Contents of the invention [0003] The purpose of the present invention is to improve the deficiencies of the prior art and provide a vacuum low-temperature fried okra that uses the vacuum low-temperature frying process to process, retains the original color, aroma, taste and nutritional components of okra, has a crisp mouthfeel, and does not need to be cooked again. The processing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 卢永刚孔德峰宋建波方文山
Owner LAIYANG HENGRUN FOODSTUFF
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