Preparation method of instant crisp okra slices

A production method and a technology for crispy chips, which are applied to the production field of okra ready-to-eat crispy chips, can solve the problems of low oil content of puffed food, affect product quality, easy fat oxidation, etc., and achieve less fat content, possibility of reduction, and oil content. low effect

Active Publication Date: 2014-06-11
HUNAN AMAZING GRACE BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Low-temperature vacuum frying technology is a new method of producing deep-fried puffed food. The puffed food produced by this method has the advantages of low oil content and can better preserve the original shape, color, aroma and taste of fruits and vegetables; but In the process of long-term frying, fat is still easy to oxidize, thus affecting product quality

Method used

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  • Preparation method of instant crisp okra slices
  • Preparation method of instant crisp okra slices
  • Preparation method of instant crisp okra slices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Selection: select 20 kg of tender okra fruits with a length of 10 to 15 cm without pests and diseases and mechanical damage as raw materials;

[0033] (2) Blanching: Blanch the tender okra fruit in 80°C water for 10 minutes, then remove and drain the surface water;

[0034] (3) Slicing: Cut off the pedicles and tips of the two ends of the blanched okra tender pods, keep the uniform part in the middle for slicing, and control the slice thickness to 1-2cm;

[0035] (4) Quick-freezing: place the sliced ​​okra at -18°C for 24 hours;

[0036] (5) Pre-puffing by vacuum frying: deep-fry the quick-frozen okra fruit slices at a vacuum degree of -90 to -96 kPa and a temperature of 70°C for 8 minutes;

[0037] (6) Vacuum deoiling: In the same vacuum frying equipment, under the condition of keeping the vacuum constant, deoil the fried okra slices for 10 minutes at a rotating speed of 100r / min to obtain 2.4kg of okra slices;

[0038] (7) Separation of fruit seeds and spraying ...

Embodiment 2

[0042] (1) Selection: select 20 kg of tender okra fruits with a length of 10 to 15 cm without pests and diseases and mechanical damage as raw materials;

[0043] (2) Blanching: Blanch the tender okra fruit in clean water at 100°C for 2 minutes, then remove and drain the surface water;

[0044] (3) Slicing: Cut off the pedicles and tips of the two ends of the blanched okra tender pods, keep the uniform part in the middle for slicing, and control the slice thickness to 1-2cm;

[0045] (4) Quick freezing: place the sliced ​​okra at -50°C for quick freezing for 10 hours;

[0046] (5) Pre-puffing by vacuum frying: deep-fry the quick-frozen okra fruit slices at a vacuum degree of -90 to -96 kPa and a temperature of 85°C for 5 minutes;

[0047] (6) Vacuum deoiling: In the same vacuum frying equipment, under the condition of keeping the vacuum constant, deoil the fried okra fruit slices at a speed of 300r / min for 5min to obtain 2.5kg of okra fruit slices;

[0048](7) Separation of f...

Embodiment 3

[0052] (1) Selection: select 20 kg of tender okra fruits with a length of 10 to 15 cm without pests and diseases and mechanical damage as raw materials;

[0053] (2) Blanching: Blanch the tender okra fruit in steam at 100°C for 2 minutes, then remove and drain the surface water;

[0054] (3) Slicing: Cut off the pedicles and tips of the two ends of the blanched okra tender pods, keep the uniform part in the middle for slicing, and control the slice thickness to 1-2cm;

[0055] (4) Quick-freezing: place the sliced ​​okra at -30°C for 16 hours;

[0056] (5) Pre-puffing by vacuum frying: deep-fry the quick-frozen okra fruit slices at a vacuum degree of -90 to -96 kPa and a temperature of 75°C for 7 minutes;

[0057] (6) Vacuum deoiling: In the same vacuum frying equipment, under the condition of keeping the vacuum constant, deoil the fried okra fruit slices at a speed of 200r / min for 7 minutes to obtain 2.2kg of okra fruit slices;

[0058] (7) Separation of fruit seeds and spra...

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PUM

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Abstract

The invention relates to a preparation method of instant crisp okra slices. The preparation method mainly comprises the following steps: selecting; blanching; slicing; quick-freezing; vacuum frying and pre-puffing; vacuum deoiling; separating fruits from seeds; spraying; puffing again; and packaging. The instant crisp okra slices prepared by the method provided by the invention are low in oil ratio, crisp rather than greasy and stable in quality, and the original shape, flavor and nutritional quality of okra are maintained.

Description

[0001] technical field [0002] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing instant crispy okra slices. technical background [0003] Okra ( Abelmoschus esculentus L. Moench ) belongs to Malvaceae (Malvaceae) okra (Abelmoschus Medic) annual herbaceous plant, also known as okra, kidney tonifying grass, and it is known as "plant Viagra" and "green ginseng" abroad. Okra is native to Africa and is mainly planted in subtropical regions. It is also introduced and planted in my country, and the planting area continues to expand. As its main edible part, okra tender fruit is rich in protein, vitamins, minerals and other nutrients. Research shows that every 100g of okra tender fruit contains 2.5g of protein, 0.1g of fat, 2.7g of carbohydrate, 3.9g of crude fiber, vitamin B 1 0.2mg, vitamin B 2 0.06mg, Vitamin C 44mg, Vitamin E 1.03mg, Vitamin PP 1.0mg, Vitamin A 6 60 international units, mineral nutrition...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/03A23L1/30A23L1/00A23P1/02A23P1/14A23L5/10A23L5/30A23L33/10A23P10/28A23P30/32A23P30/38
CPCA23L5/11A23L5/15A23L5/17A23L19/03A23L29/035A23P20/18
Inventor 周炎辉刘玲玲吴越陈选涂媛
Owner HUNAN AMAZING GRACE BIOTECH
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