Puffing production process of crispy apple slices

A production process and technology for apple chips, applied in the field of apple chip puffing production technology, can solve the problems of affecting the taste, destroying the taste of fruits and vegetables, unhealthy eating, etc., and achieving the effect of maintaining the original quality and maintaining the taste and flavor

Inactive Publication Date: 2019-12-20
李江
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method used in the prior art destroys the taste of fruits and vegetables, and the use of deep-frying affects the taste even more, and it is unhealthy to eat. Therefore, there is room for improvement.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] The present invention will be further described below:

[0022] The present invention comprises the following steps:

[0023] (9) Use a fruit sorting machine to select fruit, select rotten fruit and bad fruit, and keep the fruit that meets the production requirements;

[0024] (10) Use clean mountain spring water for cleaning;

[0025] (11) adopt peeling machine to carry out dehulling;

[0026] (12) Manually carry out secondary peeling and nuclear inspection;

[0027] (13) adopt slicer to slice;

[0028] (14) Mountain spring water for secondary cleaning;

[0029] (15) adopt non-fried oven to bake;

[0030] (16) Vacuum bags are packed.

[0031] Preferably, in the step (1), a fruit sorting machine is used for screening and then manually for secondary selection.

[0032] Preferably, the thickness of the slices in the step (5) is 5mm.

[0033] Preferably, the baking time in the step (7) is 150° C.-180° C. for 1 hour, and then the temperature is adjusted to 80° C.-10...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a puffing production process of crispy apple slices. The puffing production process comprises the steps as follows: selecting fruits by a fruit selecting machine, picking out rotten fruits and bad fruits, and retaining fruits in line with production; cleaning the fruits with clean mountain spring water; removing peel and pits by a peeling machine; carrying out secondary peel and pit removal inspection manually; performing slicing by a slicing machine; performing secondary cleaning with the mountain spring water; performing baking by a non-frying oven; and performing packaging by vacuum bags. Compared with the prior art, the puffing production process has the advantages that the mountain spring water is used for cleaning and the original quality of the fruits is maintained; and baking dewatering is realized by the non-frying oven, so that the original taste flavor and original nutrient values of the fruits are kept.

Description

technical field [0001] The invention relates to a food processing technology, in particular to an apple chip puffing production technology. Background technique [0002] Vegetable crisps are a kind of fruit and vegetable flavor food researched and developed in recent years. Because it maintains the color, aroma and taste of the original vegetables and fruits and has a crisp taste, low fat, low calorie, high fiber, rich in vitamins and various Minerals, no artificial synthetic additives, easy to carry, long shelf life, etc., are welcomed by consumers in foreign markets. Fruit and vegetable crisps are a kind of fruit and vegetable instant food made by frying a variety of fresh fruits and vegetables as raw materials in a vacuum and low temperature state. Due to the operation under low temperature conditions, the loss of natural pigments and aromatic substances can be greatly reduced, the harmful effects of microorganisms and enzymes can be inhibited, and the original color and...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00
CPCA23L19/03
Inventor 李江李轩逸
Owner 李江
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap