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A kind of preparation method of okra instant crispy slices

A production method and technology of crispy slices, which are applied in the production field of okra instant crispy slices, can solve the problems of easy oxidation of fat, low oil content of puffed food, affecting product quality, etc., and achieve the possibility of less fat content, low oil content, and reduction sexual effect

Active Publication Date: 2015-12-02
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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  • A kind of preparation method of okra instant crispy slices
  • A kind of preparation method of okra instant crispy slices
  • A kind of preparation method of okra instant crispy slices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) selection: select no pests and diseases, mechanical damage, and 20 kg of okra tender fruit with a length of 10 to 15 cm is used as raw material;

[0035] (2) Blanching: put the tender okra fruit in clear water at 80°C for 10 minutes, then take out and drain the surface water;

[0036] (3) Slicing: Excise 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 be 1-2cm;

[0037] (4) Quick-freezing: the sliced ​​okra was placed in -18°C for quick-freezing for 24 hours;

[0038] (5) Vacuum fried pre-puffing: deep-fry the quick-frozen okra fruit slices at a vacuum degree of 90-96kPa and a temperature of 70°C for 8 minutes;

[0039] (6) Vacuum deoiling: in the same vacuum frying equipment, under the constant vacuum condition, the okra fruit slices after frying were deoiled for 10min under the condition of rotating speed 100r / min, to obtain 2.4kg of okra fruit slices;

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Embodiment 2

[0044] (1) selection: select no pests and diseases, mechanical damage, and 20 kg of okra tender fruit with a length of 10 to 15 cm is used as raw material;

[0045] (2) Blanching: put the tender okra fruit in clear water at 100°C for 2 minutes, then take out and drain the surface water;

[0046] (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 thickness of the slices to be 1-2cm;

[0047] (4) Quick-freezing: place the sliced ​​okra under the condition of -50°C for quick-freezing for 10 hours;

[0048] (5) Vacuum fried pre-puffing: deep-fry the quick-frozen okra fruit slices at a vacuum degree of 90-96kPa and a temperature of 85°C for 5 minutes;

[0049](6) Vacuum deoiling: in the same vacuum frying equipment, under the constant vacuum condition, the okra fruit slices after frying were deoiled for 5min under the condition of rotating speed 300r / min, to obtain 2.5kg of o...

Embodiment 3

[0054] (1) selection: select no pests and diseases, mechanical damage, and 20 kg of okra tender fruit with a length of 10 to 15 cm is used as raw material;

[0055] (2) Blanching: put the tender okra fruit in steam at 100°C for 2 minutes, then remove and drain the surface water;

[0056] (3) Slicing: Excise 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 be 1-2cm;

[0057] (4) Quick-freezing: place the sliced ​​okra under the condition of -30°C for quick-freezing for 16 hours;

[0058] (5) Vacuum fried pre-puffing: deep-fry the quick-frozen okra fruit slices at a vacuum degree of 90-96kPa and a temperature of 75°C for 7 minutes;

[0059] (6) Vacuum deoiling: in the same vacuum frying equipment, under the constant vacuum condition, the fried okra fruit slices were deoiled for 7min under the condition of a rotating speed of 200r / min to obtain 2.2kg of okra fruit slices; ...

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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

technical field [0001] 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 [0002] Okra (AbelmoschusesculentusL.Moench) belongs to Malvaceae (Malvaceae) genus AbelmoschusMedic (AbelmoschusMedic) annual herb, has another name called 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 C44mg, vitamin E1.03mg, vitamin PP1.0mg, vitamin A 6 60 international units, mineral nutrition potas...

Claims

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Application Information

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Patent Type & Authority Patents(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