Preparation method of non-oil-fried fruit and vegetable crisp chips

A non-fried, fruit and vegetable technology, applied in the field of food processing, can solve problems such as difficult preservation, increased cost, and adverse health effects, and achieve the effect of improving economic value and good rehydration

Inactive Publication Date: 2016-08-10
BINYANG XINHAI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the vacuum fried fruit and vegetable crisps are still more than 10% oil, which not only increases the cost, is not easy to store, and long-term eating is not good for human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for preparing non-fried fruit and vegetable chips, comprising the following steps:

[0024] Fruit and vegetable selection: select fresh, pest-free apples and carrots, and remove dirt or impurities on the surface of apples and carrots;

[0025] Cleaning of fruits and vegetables: Put apples and carrots into the pool for 30-40 minutes, soak them for 30-40 minutes, wash them, and rinse them with water in time. After cleaning, peel and remove the roots of carrots;

[0026] Vegetable steaming: steam the cleaned and peeled carrots in a sandwich pot with 1%-5% salt water for 5-10 minutes, then remove, rinse, cool, and soak in clean water for 5-10 minutes;

[0027] Centrifugal dehydration: Put the steamed carrots into the centrifuge for 1-3 minutes;

[0028] Fruit and vegetable mixing: Put the carrots that have been centrifuged and dehydrated into a masher to mash the pulp; peel and core the apples and slice them, soak them in salt water with a mass concentration of 1%...

Embodiment 2

[0032] A method for preparing non-fried fruit and vegetable chips, comprising the following steps:

[0033] Fruit and vegetable selection: select fresh pears and pumpkins without pests and diseases, and remove dirt or impurities on the surface of pears and pumpkins;

[0034] Cleaning of fruits and vegetables: Soak pears and pumpkins in a pool for 30-40 minutes, wash them, and rinse them with water in time. After cleaning, peel and remove the roots of the pumpkins;

[0035] Vegetable steaming: steam the cleaned and peeled pumpkin in a sandwich pot with salt water with a mass concentration of 1%-5% for 5-10 minutes, then remove, rinse, cool, and soak in clean water for 5-10 minutes;

[0036] Centrifugal dehydration: Put the steamed pumpkin in a centrifuge for 1-3 minutes;

[0037] Fruit and vegetable mixing: Put the pumpkin after centrifugal dehydration into a masher to mash the pulp; peel the pears, remove the core and slice them, soak them in salt water with a mass concentrat...

Embodiment 3

[0041] A method for preparing non-fried fruit and vegetable chips, comprising the following steps:

[0042] Fruit and vegetable selection: select fresh, pest-free bananas, pineapples, taro, and konjac to remove dirt or impurities on the surface of bananas, pineapples, taro, and konjac;

[0043]Cleaning of fruits and vegetables: Soak bananas, pineapple, taro and konjac in the pool for 30-40 minutes, wash them, and rinse them with water in time. After cleaning, peel and remove the roots of taro and konjac;

[0044] Vegetable steaming: steam the cleaned and peeled taro and konjac in a sandwich pot with a mass concentration of 1%-5% salt water for 5-10 minutes, then remove, rinse, cool, and then soak in clean water for 5-10 minutes minute;

[0045] Centrifugal dehydration: Put the steamed taro and konjac into the centrifuge for centrifugal dehydration for 1-3 minutes;

[0046] Fruit and vegetable mixing: Put the centrifuged dehydrated taro and konjac into a masher to mash the pu...

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PUM

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Abstract

The present invention discloses a preparation method of non-oil-fried fruit and vegetable crisp chips. The preparation method is characterized in that the fruit and vegetable crisp chips consist of fruits and vegetables; and the preparation method comprises the following steps: fruit and vegetable selecting, fruit and vegetable washing, vegetable boiling, centrifuging and dehydrating, fruit and vegetable mixing, extruding and shaping, and drying. The prepared fruit and vegetable crisp chips have advantages of being low in fat, high in fiber, and rich in vitamins and minerals. The preparation method eases the passive situation of "difficult fruit selling and difficult vegetable selling" in agriculture, helps promote the development of agricultural industrialization in our country, improves the economic value of agricultural products, and realize an agriculture development road of being high-efficient and high-quality and earning foreign exchanges.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing non-fried fruit and vegetable crisps by using fruits and vegetables as raw materials. Background technique [0002] Fruits and vegetables are the main sources of vitamins, minerals, and dietary fiber for the human body. Obtaining health through nutrition is the goal of many people. Some people call vegetarian food "beauty food", and vegetables are called "skin food" and "hair beauty food". Vegetables can fight cancer, reduce excess cholesterol, remove bile salts, reduce blood lipids, purify blood, prevent constipation, hemorrhoids and other diseases, and make hair black and shiny, skin smooth and tender, healthy and beautiful, and energetic . It can be seen that vegetables occupy an important position in the diet. It can enrich the dining table, adjust the diet, prevent diseases, and improve health. [0003] my country's diet is characterized by ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00
Inventor 张金海
Owner BINYANG XINHAI FOOD CO LTD
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