Method for improving and conditioning quality of edible podded pea fried leisure food through combined processing of ultrasonic waves

Abstract

The invention relates to a method for improving the quality of conditioning edible podded pea fried leisure food through combined processing of ultrasonic waves, belonging to the technical field of fruit and vegetable processing. According to the method, fresh edible podded pea used as a raw material is subjected to ultrasonic wave combined pretreatment (ultrasonic wave cleaning, ultrasonic wave hot ironing enzyme deactivation, ultrasonic wave assisted permo-treatment and ultrasonic wave assisted quick-freezing), ultrasonic wave assisted vacuum oil frying, vacuum deoiling, seasoning, packaging and storing. The conditioning edible podded pea is subjected to ultrasonic wave combined pretreatment, thus the pretreatment time and the vacuum oil frying time are shortened, the comprehensive quality of the conditioning edible podded pea is improved, and the brittleness of the conditioning edible podded pea is improved. The conditioning edible podded pea prepared by adopting the method is low in oil content, rich in nutrients, and good in color, fragrance and taste, an is a healthy nutritive leisure food which is suitable for people of all ages. The invention aims at developing a novel vacuum oil frying process of the conditioning edible podded pea, provides a new thought for the development of the pea leisure food, and is expected to bring large economic benefit in future.

Description

technical field [0001] The invention discloses a method for improving the quality of food pod pea microwave vacuum fried leisure food by combined ultrasonic treatment, relates to fruit and vegetable fried dehydration and ultrasonic treatment, and belongs to the technical field of fruit and vegetable processing. Background technique [0002] pod peas ( Pisum. Sativum L. ) is an annual or perennial climbing herb, also known as wheat pea, snow pea, and cold bean. The edible pod peas are fat, tender and juicy, with a crisp taste, delicious and sweet, and are favored by consumers. At present, pod-eating pea is in great demand in developed countries such as the United States, Japan, and Europe, and it is also one of the important vegetable varieties that my country exports to earn foreign exchange. However, pod-eating peas are prone to aging and deterioration after harvest, mainly manifested as pod yellowing, dehydration shrinkage and lignification, and it is also susceptible to...

AI Technical Summary

Problems solved by technology

Hu Qiuhui and others disclosed a method for producing ready-to-eat straw mushroom crisps by vacuum low-temperature dehydration technology (patent application number: 201110383435.5). The invention uses non-sulfur color protection, ultrasonic assisted impregnation, sodium alginate coating, hot air drying and vacuum frying The new process of combined dehydration can significantly reduce the oil content of the product while improving the sensory quality of the product and increasing the impregnation rate. However, the sample of this invention does not use freezing pretreatment, which affects the smoothness of the appearance of the product