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Method for preparing vacuum-fried puffed food with low oil content by using micronized vegetable oil

A technology of vacuum frying and puffing food, which is applied in the direction of food science, etc., which can solve the problems of high oil content and destruction of nutritional components, and achieve the effects of low oil content, reduced viscosity, and improved puffing effect

Inactive Publication Date: 2017-11-28
河北地持通农产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The puffed food produced by the traditional frying method is fried under normal pressure, and the oil temperature is as high as 160°C. In this state, most of the nutritional components of the food will be destroyed; Polymerization reaction will produce carcinogens; at the same time, the oil content of normal pressure fried puffed products is too high, so it is not suitable for special groups such as high blood pressure and high blood fat
With the continuous improvement of living standards, puffed food produced by traditional frying methods can no longer meet people's requirements for natural, green and healthy diets, and vacuum frying technology is used to produce

Method used

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  • Method for preparing vacuum-fried puffed food with low oil content by using micronized vegetable oil

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Effect test

Embodiment 1

[0023] The method for preparing vacuum-fried puffed food with low oil content by using micronized vegetable oil comprises raw material pretreatment, quick freezing, micronized frying oil treatment, vacuum frying, vacuum deoiling, seasoning, and packaging.

Embodiment 2

[0025] The method for preparing vacuum-fried puffed food with low oil content by using micronized vegetable oil, the specific operation steps are as follows:

[0026] (1) Raw material pretreatment: clean and cut the food raw materials for later use;

[0027] (2) quick freezing: quick freezing the pretreated food raw materials;

[0028] (3) Micronization treatment of frying oil: the frying oil is subjected to micronization treatment with ultra-micronization equipment to obtain micronization frying oil, which is set aside;

[0029] (4) Vacuum frying: first add the miniaturized frying oil into the vacuum fryer, then put the quick-frozen food raw materials into the vacuum fryer before thawing, and carry out low-temperature vacuum frying;

[0030] (5) Vacuum deoiling: after vacuum frying, vacuum deoiling is carried out without breaking the vacuum;

[0031] (6) Seasoning: seasoning the food raw materials after vacuum deoiling;

[0032] (7) Packing: packing the seasoned product. ...

Embodiment 3

[0034] The method for preparing vacuum-fried puffed food with low oil content by using micronized vegetable oil, the specific operation steps are as follows:

[0035] (1) Raw material pretreatment: clean and cut the food raw materials for later use;

[0036] (2) quick freezing: quick freezing the pretreated food raw materials;

[0037] (3) Micronization treatment of frying oil: the frying oil is micronized using ultra-micronization equipment, so that the average particle size of oil droplets is less than 120nm, and micronized frying oil is obtained, which is ready for use;

[0038] (4) Vacuum frying: first add the miniaturized frying oil into the vacuum fryer, then put the quick-frozen food raw materials into the vacuum fryer before thawing, and carry out low-temperature vacuum frying;

[0039] (5) Vacuum deoiling: after vacuum frying, vacuum deoiling is carried out without breaking the vacuum;

[0040] (6) Seasoning: seasoning the food raw materials after vacuum deoiling; ...

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Abstract

The invention discloses a method for preparing vacuum fried puffed food with low oil content by using micronized vegetable oil, which comprises the steps of raw material pretreatment, quick freezing, micronization treatment of frying oil, vacuum frying, vacuum deoiling, seasoning and packaging; The vacuum fried puffed food prepared by the invention is nutritious and healthy, and has low oil content.

Description

technical field [0001] The invention belongs to the technical field of puffed food processing, and in particular relates to a method for preparing vacuum-fried puffed food with low oil content by using micronized vegetable oil. Background technique [0002] Fried puffed food has always been loved by people because of its unique taste. The puffed food produced by the traditional frying method is fried under normal pressure, and the oil temperature is as high as 160°C. In this state, most of the nutritional components of the food will be destroyed; Polymerization will produce carcinogens; at the same time, the oil content of normal pressure fried puffed products is too high, so it is not suitable for special groups such as high blood pressure and high blood fat. With the continuous improvement of living standards, puffed food produced by traditional frying methods can no longer meet people's requirements for natural, green and healthy diets, and vacuum frying technology has b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/10
Inventor 吴越车丽
Owner 河北地持通农产品有限公司