A method of combining microwave vacuum pre-frying followed by negative pressure microwave spray drying to produce low oil content French fries

A negative pressure microwave and microwave vacuum technology, applied in food science and other directions, can solve the problems of poor color, taste variation, surface bubbles, etc. Effect

Inactive Publication Date: 2017-04-05
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if you want to get French fries with low oil content, excessive pretreatment will have adverse effects on French fries. For example, too much dipping will cause taste changes due to solute infiltration into French fries, and excessive pre-drying will lead to color deterioration of French fries and also reduce the oil content of French fries. bubbles on the surface

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1: The processing method of producing French fries (milk flavor) by combined process of microwave vacuum frying and negative pressure microwave spray drying

[0038] Wash the potatoes, peel them, cut them into strips (10×10×40mm) with a strip cutter, then put them in hot water at 90°C for 3-5 minutes, take them out immediately, rinse them with running tap water, and drain them. Put the drained French fries into an ultra-low temperature (-68°C) refrigerator for quick freezing for 30 minutes, and then immediately transfer them to a -18°C refrigerator for slow freezing for 12 hours. A new type of microwave vacuum frying equipment is adopted, with 2450MHz microwave as the heating source, and the maximum microwave power of 1200W is used to rapidly raise the palm oil temperature to the target temperature of 95±1°C. Put the slow-frozen French fries into the built-in Teflon basket, close the hatch and turn on the vacuum pump to keep the vacuum degree of frying at 0.09MP...

Embodiment 2

[0039] Example 2: The processing method of vacuum frying and negative pressure microwave spraying combined process to produce French fries (barbecue flavor)

[0040]Wash the potatoes, peel them, cut them into strips (10×10×40mm) with a strip cutter, then put them in hot water at 90°C for 3-5 minutes, take them out immediately, rinse them with running tap water, and drain them. Put the drained French fries into an ultra-low temperature (-68°C) refrigerator for quick freezing for 30 minutes, and then immediately transfer them to a -18°C refrigerator for slow freezing for 12 hours. A new type of microwave vacuum frying equipment is adopted, with 2450MHz microwave as the heating source, and the maximum microwave power of 1200W is used to rapidly raise the palm oil temperature to the target temperature of 95±1°C. Put the slow-frozen French fries into the built-in Teflon basket, close the hatch and turn on the vacuum pump to keep the vacuum degree of frying at 0.09MPa. The frying t...

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PUM

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Abstract

The invention discloses a method for jointly producing low-oil-content chips by microwave vacuum pre-frying and then subsequent negative microwave spouting drying, belonging to the field of fruit and vegetable food processing. The method comprises the following steps: with fresh potatoes as a raw material, alternative freezing by adopting ultralow temperature and slow freezing, microwave vacuum frying, vacuum deoiling, negative pressure microwave spouting drying, seasoning, packaging and preserving of a finished product. Enzymatic browning is prevented by using high-temperature short-time blanching to keep color of the product, alterative freezing is performed by using slow freezing and ultralow temperature to keep the product shape and control the oil content. The 2450MHz high-frequency microwave is utilized while 95-DEG C vacuum pre-frying is performed, wherein the high-frequency microwave is used for improving the frying efficiency, the microwave vacuum frying can be used for keeping the color and special flavor substances and nutritional ingredients of the chips, so that the low-oil-content chips are low in oil content; meanwhile, the frying oil is not easily oxidized; remained water of the pre-fried chips and partial surface fat are removed by adopting the negative pressure 915MHz low-frequency microwave spouting drying, the crispness of the chips is kept, and the non-uniformity of microwave heating is improved. According to the method, the oil content of the chips is reduced to 23-25 percent from 41 percent.

Description

technical field [0001] The invention discloses a method for combined production of French fries with low oil content by microwave vacuum pre-frying followed by negative pressure microwave spray drying, which belongs to the technical field of fruit and vegetable food processing. Background technique [0002] Potatoes belong to the Solanaceae Solanum family and are annual herbaceous plants. They are generally called "potatoes". Potatoes are native to Chile in South America and the Andes in Peru, and Indians have long regarded them as their main food. In 1536, Spanish sailors introduced potatoes from Peru to Europe. At the end of the Ming Dynasty, Dutch ships transported potatoes to China and Japan, and they spread rapidly. [0003] Potatoes have high nutritional value and are known as "underground apples". According to the US Food and Drug Administration report, potatoes are rich in dietary fiber and minerals necessary for human survival, such as potassium, phosphorus, calc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/18A23L33/00
Inventor 张慜全晓健沈巧生范东翠
Owner JIANGNAN UNIV
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