Preparation method of vacuum low-temperature fried allium victorialis crisp chips

Abstract

The invention relates to a preparation method of vacuum low-temperature fried allium victorialis crisp chips. The preparation method comprises the following steps of: selecting raw materials, protecting color and salting, desalting, smashing, mixing slurry and blending, tabletting, baking and shaping, quick-freezing, demolding, mixing slurry, sizing, freezing, vacuum low-temperature frying, deoiling, sorting, removing impurities, weighing and packaging. According to the preparation method, salting treatment is used for replacing the hot ironing (enzyme deactivation and fixation) link of the traditional frying process, so that the situation that the allium victorialis with relatively thin leaves becomes thinner after being hot-ironed and is easy to break after being sized and fried is prevented. Quick-freezing is carried out after baking and shaping, so that demolding is facilitated, and the demolding integrity rate is kept. Sizing is carried out after demolding, so that a protective film is formed and the product is seasoned. Frying is carried out after freezing, so that the integrity and the shape stability of the crisp chips can be ensured, and the crisp chips are relatively flat. Low-temperature vacuum frying can prevent the crisp chips from being burnt and the taste and the nutrition from being seriously damaged. Vacuum centrifugal deoiling can improve the deoiling rate, reduce the grease content of the product and improve the palatability.

Description

technical field [0001] The invention relates to a method for preparing crispy shallot chips fried in vacuum and low temperature. Background technique [0002] Allium Victorialis L. is a perennial herbaceous plant of the genus Allium in the family Liliaceae. It is also known as mountain onion, sepal onion, and deer ear onion. It is a rare wild vegetable and is a medicinal and edible plant. The stems and leaves of shallots are edible. According to the records of "Qian Jin Shi Zhi", it is slightly warm in nature, pungent in taste, and non-toxic. Return lung meridian, tool pungent dissipating temperature is dredged, fragrance wards off dirty, can be used for anemofrigid cold, the disease of nausea and fullness. Its main pharmacological components are mainly sulfur-containing compounds, flavonoids, steroids and sugars. In recent years, scholars at home and abroad have conducted pharmacological analysis on the chemical components contained in shallots, and it has been verified ...

AI Technical Summary

Problems solved by technology

With the increase in the artificial planting area of ​​shallots year by year, a single product form can no longer meet the needs of the shallot planting industry, and the market conditions are affected by foreign countries, and the market risk is relatively high, which has gradually become the bottleneck restricting the development of the shallot industry. Products with market prospects, develop new product forms, broaden new sales channels and develop new consumer groups, open up the domestic market

[0004] When traditionally preparing and processing leafy foods, blanching is used to kill enzymes and greens, but the leaves of shallots are thin, and after blanching, the leaves become soft and easy to break in subsequent processing

In addition, due to the pungent taste of scallions, some consumers may not be able to accept this taste. Therefore, to develop new products and develop new consumer groups, it is necessary to remove its pungent taste

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