A kind of preparation method of vacuum low temperature fried okra

Abstract

The invention discloses a preparation method of vacuum low-temperature fried okra, which belongs to the technical field of leisure food processing. It is made of okra with ultrasonic-light wave combined treatment in salt water, then ultrasonic-vacuum-ultrasonic multi-stage impregnation, and then quick-freezing, vacuum low-temperature frying, and deoiling steps to make okra with an oil content of only 4-6%. Okra crisps. The present invention does not go through the traditional hot water blanching and finishing, and can maintain the nutrient content of the material to the greatest extent; and adopts a multi-stage impregnation process, which can significantly reduce the oil content of the product while improving the impregnation efficiency, and the preparation method of the present invention is low. The product has high expansion rate and good sensory quality.

Description

technical field [0001] The invention belongs to the technical field of leisure food processing, and in particular relates to a preparation method of vacuum low-temperature fried okra. Background technique [0002] Okra belongs to Malvaceae. Okra is an annual herbaceous plant. Its meat is tender and unique, and the whole fruit is edible. It is very convenient to cook. It is a delicious vegetable with rich nutrition. It can reduce lung damage, improve the body's immunity, anti-cancer effect, diuresis, enhance vasodilation, and protect the heart and other health functions. [0003] At present, the processing methods of fruit and vegetable chips mainly include atmospheric pressure high-temperature frying method, vacuum low-temperature frying method, vacuum airflow puffing method, and vacuum freeze-drying method. Among them, due to the wide variety of raw materials suitable for processing, the vacuum low-temperature frying method produces fruit and vegetable crisps that retain m...

AI Technical Summary

Problems solved by technology

Among them, the vacuum low-temperature frying method has many types of raw materials suitable for processing, and the produced fruit and vegetable crisps retain most of the nutritional components of the raw materials. The taste is crisp, the flavor is sweet, and the taste and taste are superior to those of vacuum air puffed products. It is the current factory The most widely used technology in chemical production, but its main disadvantage is that the drying time of the fruit and vegetable chips processed by the vacuum low-temperature frying method in the oil is relatively long, resulting in the oil content of the product being above 20%, and some even as high as 40%. It does not conform to the diet concept of modern people; on the other hand, 30-35% maltose is used for impregnation during the impregnation process. After impregnating a batch of raw materials, the concentration of maltose decreases, so all must be discarded, resulting in waste of resources and pollution of the environment.