Pea deep-frying system and method

Abstract

The invention discloses a pea deep-frying system and method. The pea deep-frying system comprises a pretreatment device, a deep-frying device and a packaging device, the pretreatment device comprises a color protection assembly, a blanching assembly and a freezing assembly, a discharging port of the color protection assembly is connected with a feeding port of the blanching assembly, and a discharging port of the blanching assembly is connected with a feeding port of the freezing assembly; the frying device comprises an oil temperature control assembly, a first-stage frying assembly and a second-stage frying assembly, the oil temperature control assembly is electrically connected with the first-stage frying assembly, a feeding port of the first-stage frying assembly is connected with a discharging port of the freezing assembly, and a discharging port of the first-stage frying assembly is connected with a feeding port of the second-stage frying assembly; the packaging device comprises a deoiling assembly and a packaging assembly. Through cooperation of the oil temperature control assembly and the first-stage frying assembly, the problem that the fried peas are poor in taste due to fluctuation of the frying temperature is solved, the peas are subjected to low-temperature oil soaking after high-temperature frying, and the problem that the peas absorb less oil or are burnt due to excessive frying due to long-time frying is solved.

Description

Technical Field

[0001] The invention belongs to the technical field of pea food, and in particular relates to a pea frying system and method. Background Art

[0002] Peas are sweet and neutral in nature. They belong to the spleen and stomach meridians. They have the effects of replenishing the middle qi, stopping diarrhea, regulating the body's defense system, promoting urination, eliminating carbuncle and relieving lacteal poison. They have a certain therapeutic effect on athlete's foot, carbuncle, milk obstruction, spleen and stomach discomfort, hiccups and vomiting, abdominal distension and pain, thirst and diarrhea.

[0003] In the current production process of fried crispy pea food, the production process is complicated, the product is not beautiful in appearance, has a poor taste, and has a single taste. For example, the Chinese invention patent with publication number CN102488149A discloses a combined processing method for processing crispy peas using dry peas, and specifically discloses that the casual crispy peas use dry peas as raw materials, wash, soak and select the peas, and then perform blanching, color protection, immersion, draining, freezing, negative pressure microwave jet drying, vacuum frying, vacuum deoiling, seasoning, cooling packaging, and finished product preservation. The present invention realizes puffing under low temperature conditions, has a wide processing range, and adopts a pre-freezing method to improve the crispness of the product. Its vacuum frying technology has the characteristics of maintaining the original color and shape of the peas, low nutritional content, low oil content, short frying time, and the fried oil is not easy to oxidize, and the product has a long shelf life. However, if the peas are directly de-oiled and seasoned after being fried at high temperature, some peas will absorb less oil and have a bad taste. Similarly, if the peas are saturated with oil through long-term frying, it is easy for them to be over-fried and burnt, resulting in poor color and taste. Summary of the invention

[0004] Based on this, it is necessary to provide a pea frying system and method to address the problem that some peas absorb less oil and have a poor taste due to direct de-oiling after high-temperature frying, or the peas are saturated with oil due to long-term frying, which easily leads to excessive frying and burning of the peas, resulting in poor color and taste.

[0005] To achieve the above object, the present invention adopts the following scheme:

[0006] A pea frying system, comprising:

[0007] A pretreatment device, a frying device and a packaging device, wherein the pretreatment device comprises a color protection component, a blanching component and a freezing component, wherein the discharge port of the color protection component is connected to the feed port of the blanching component, and the discharge port of the blanching component is connected to the feed port of the freezing component, wherein: the color protection component is used to soak peas with a color protection liquid, the blanching component is used to blanch the peas at a low temperature, and the freezing component is used to reduce the temperature of the peas; the frying device comprises an oil temperature control component, a primary frying component and a secondary frying component, wherein the oil temperature control component is electrically connected to the primary frying component, the feed port of the primary frying component is connected to the discharge port of the freezing component, and the discharge port of the primary frying component is connected to the feed port of the secondary frying component; the packaging device comprises a de-oiling component and a packaging component, wherein the feed port of the de-oiling component is connected to the discharge port of the secondary frying component, and the discharge port of the de-oiling component is connected to the feed port of the packaging component; wherein: the de-oiling component is used to remove excess oil on the surface of the peas, and the packaging component is used to bag and package the finished products.

[0008] Preferably, the oil temperature control component includes a fuzzy controller, a PID controller, a heater and an oil temperature detector. The oil temperature detector is arranged in the first-level frying component to detect the oil temperature; the heater is arranged on one side of the first-level frying component to increase the oil temperature in the first-level frying component; the input end of the fuzzy controller and the input end of the PID controller are both connected to the output end of the oil temperature detector, and the output end of the fuzzy controller and the output end of the PID controller are both connected to the input end of the heater.

[0009] Preferably, the packaging device further comprises a cooling component, the feed inlet of the cooling component is connected to the discharge port of the de-oiling component, and the feed inlet of the cooling component is connected to the feed inlet of the packaging component.

[0010] Preferably, the packaging device further comprises a suction shell assembly, one end of which cooperates with the material discharge port of the cooling assembly for feeding, and the other end cooperates with the material feed port of the packaging assembly for feeding.

[0011] Preferably, it also includes a by-product processing device, which includes a crushing component, an elution component and a puffing component, the feed port of the crushing component is connected to the discharge port of the freezing component, the discharge port of the crushing component is connected to the feed port of the elution component, the discharge port of the elution component is connected to the feed port of the puffing component, and the discharge port of the puffing component is connected to the feed port of the first-level frying component.

[0012] Preferably, the by-product processing device comprises a vacuum drying component and a pulverizing component, the feed port of the vacuum drying component is connected to the discharge port of the freezing component, and the discharge port of the vacuum drying component is connected to the feed port of the pulverizing component.

[0013] Preferably, the by-product processing device comprises a freeze drying component, the feed port of the freeze drying component is connected to the discharge port of the elution component, and the discharge port of the freeze drying component is connected to the feed port of the puffing component.

[0014] A pea frying method, the pea frying system also includes a by-product processing device, and the pea frying method includes the following steps:

[0015] Step S10, pretreatment: washing the peas and soaking them in a color protection component for 10 to 20 minutes, then putting them into a blanching component, blanching for 3 to 8 minutes, and then cooling them in a freezing component to obtain raw peas and by-products, and putting the by-products into a by-product processing device for processing to obtain puffed crisps;

[0016] Step S20, frying: putting the raw peas and the puffed crisps into a primary frying component, and controlling the oil temperature by an oil temperature control component to obtain the initial frying of the peas, wherein the oil temperature of the primary frying component is 140° C. to 200° C., and the frying time is 5 minutes to 25 minutes;

[0017] Step S30, soaking in oil: putting the fried peas into the secondary frying assembly for soaking in oil to obtain a semi-finished fried peas; wherein the soaking temperature is 40° C. to 60° C., and the soaking time is 3 minutes to 10 minutes;

[0018] Step S40, bagging: placing the semi-finished fried peas into a de-oiling component for de-oiling to obtain finished peas, and finally transporting the finished peas to a packaging component to complete the production of the fried peas.

[0019] Preferably, the pre-processing step S10 includes the following steps:

[0020] Step S11, color protection: putting the washed peas into a color protection component, soaking them for 10 to 20 minutes, and placing a color protection liquid in the color protection component to obtain color-protected peas;

[0021] Step S12, blanching: putting the color-protected peas into a blanching component, the blanching temperature is 80° C., the blanching time is 3 minutes to 8 minutes, and pretreated peas are obtained;

[0022] Step S13, freezing: placing the pretreated peas into a freezing assembly for cooling to obtain raw peas and by-products;

[0023] Step S14, by-product processing, placing the by-product into a by-product processing device for processing to obtain puffed crisps.

[0024] The technical solution adopted in this application can achieve the following beneficial effects:

[0025] 1. Through the cooperation of the oil temperature control component and the first-level frying component, when frying the peas in the first-level frying component, the oil temperature is adjusted according to different frying time periods to make it more suitable for the frying temperature, thereby solving the problem that the frying temperature fluctuates with the frying time, resulting in a poor taste of the fried peas.

[0026] 2. By setting a primary frying component and a secondary frying component, the peas are fried at high temperature and then soaked in low-temperature oil, so as to solve the problem that the peas are directly de-oiled after high-temperature frying, some peas absorb less oil and have a bad taste, or the peas are saturated with oil due to long-term frying, which easily leads to excessive frying and burning of the peas, resulting in poor color and taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 The figure is an overall schematic diagram of the pea frying system disclosed in the embodiment of the present application.

[0028] Figure 2 The present invention is a flow chart of the method for frying peas disclosed in the embodiment of the present application.

[0029] Among them: color protection component 110, blanching component 120, freezing component 130, oil temperature control component 210, first-level frying component 220, second-level frying component 230, cooling component 310, suction shell component 320, deoiling component 330, packaging component 340, vacuum drying component 410, crushing component 420, elution component 430, freeze-drying component 440, and puffing component 450. DETAILED DESCRIPTION

[0030] In order to facilitate the understanding of the present application, the present application will be described more fully below with reference to the relevant drawings. The preferred embodiments of the present application are given in the drawings. However, the present application can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the disclosure of the present application more thoroughly and comprehensively understood.

[0031] It should be noted that when a device is considered to be "connected" to another device, it may be directly connected to the other device or there may be an intermediate device at the same time. The terms "inside", "top", "upper", "lower", "upper", "lower" and similar expressions used herein are for illustrative purposes only and do not represent the only implementation method.

[0032] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those generally understood by those skilled in the art to which this application belongs. The terms used herein in the specification of this application are only for the purpose of describing specific embodiments and are not intended to limit this application. The term "and / or" used herein includes any and all combinations of one or more related listed items.

[0033] See also Figure 1 The present application provides a pea frying system, comprising: a pre-treatment device, a frying device and a packaging device, wherein the pre-treatment device comprises a color protection component 110, a blanching component 120 and a freezing component 130, wherein the discharge port of the color protection component 110 is connected to the feed port of the blanching component 120, and the discharge port of the blanching component 120 is connected to the feed port of the freezing component 130, wherein: the color protection component 110 is used to soak peas with a color protection liquid, the blanching component 120 is used to blanch the peas at a low temperature, and the freezing component 130 is used to reduce the temperature of the peas; the frying device comprises an oil temperature control component 210, a primary frying component 220 and a secondary frying component 230, The oil temperature control component 210 is electrically connected to the primary frying component 220, the feed port of the primary frying component 220 is connected to the discharge port of the freezing component 130, and the discharge port of the primary frying component 220 is connected to the feed port of the secondary frying component 230; and the packaging device includes a de-oiling component 330 and a packaging component 340, the feed port of the de-oiling component 330 is connected to the discharge port of the secondary frying component 230, and the discharge port of the de-oiling component 330 is connected to the feed port of the packaging component 340; wherein: the de-oiling component 330 is used to remove excess oil on the surface of peas, and the packaging component 340 is used to bag and package the finished products.

[0034] Specifically, before the color protection component 110, a cleaning, screening and other devices may be provided, but not limited to, by placing all peas into the screening device for selection, placing them into the cleaning device for cleaning after selection, and placing them into the color protection component 110 for color protection treatment after cleaning; the color protection component 110 adopts, but is not limited to, existing color protectors, sealed tanks, etc., by using C6H807 (citric acid), NaHSO3 (sodium sulfite hydroxide) and C6H806 (Vc) in a certain proportion, mixing them, placing them into the color protector or sealed tank, and placing the washed peas into the color protector or sealed tank for soaking to complete the color protection of the peas; the blanching component 120 and the freezing component 130 both adopt existing equipment, and the blanching component 120 adopts a temperature-adjustable holding device, and the freezing component 130 adopts a temperature-adjustable cooling device; the peas after color protection are placed in the blanching component 120 for low-temperature blanching, and then cooled by the freezing component 130, thereby completing the pretreatment of the peas.

[0035] The primary frying component 220 is electrically connected to the oil temperature control component 210. The oil temperature control component 210 adopts but is not limited to an IPC controller, a fuzzy controller, or similar controllers. The oil temperature control component 210 accurately controls the frying temperature of the primary frying component 220 and adjusts the temperature of the secondary frying component 230 so that the temperature of the peas during frying meets the temperature conditions of the peas at different stages, thereby better controlling the oil temperature and avoiding the problem of poor taste caused by excessively high or low oil temperature during frying. At the same time, high-temperature frying and low-temperature soaking in oil allow the peas to store abundant edible oil after frying, resulting in a better taste.

[0036] The de-oiling component 330 uses but is not limited to vacuum de-oiling, filter plate de-oiling and other equipment with de-oiling effect. The peas in the secondary frying component 230 are transported to the de-oiling component 330 for de-oiling, thereby reducing the oil on the surface of the peas, filtering and recovering the peas, and the packaging component 340 weighs, classifies and packages the peas. During this period, the configured seasonings can be placed on the primary peas to give them different flavors.

[0037] The present application adopts a technical solution of a pea frying system to achieve the following beneficial effects:

[0038] 1. Through the cooperation of the oil temperature control component 210 and the primary frying component 220, when frying the peas in the primary frying component 220, the oil temperature is adjusted according to different frying time periods to make it more suitable for the frying temperature, thereby solving the problem that the frying temperature fluctuates with the frying time, resulting in a poor taste of the fried peas.

[0039] 2. By providing the primary frying component 220 and the secondary frying component 230, the peas are fried at high temperature and then soaked in low temperature oil, so as to solve the problem that the peas are directly de-oiled after high temperature frying, some peas absorb less oil and have a bad taste, or the peas are saturated with oil due to long-term frying, which easily leads to excessive frying and burning of the peas, thereby making them have a bad color and taste.

[0040] Based on the above scheme, the oil temperature control component 210 includes a fuzzy controller, a PID controller, a heater and an oil temperature detector. The oil temperature detector is arranged in the first-level frying component 220 to detect the oil temperature; the heater is arranged on one side of the first-level frying component 220 to increase the oil temperature in the first-level frying component 220; the input end of the fuzzy controller and the input end of the PID controller are both connected to the output end of the oil temperature detector, and the output end of the fuzzy controller and the output end of the PID controller are both connected to the input end of the heater.

[0041] The heater uses a conventional heating rod, heating wire or other heating device, and the oil temperature detector uses but is not limited to an oil temperature sensor, an oil temperature detector and other devices. The heater heats or lowers the first-level frying component 220, and the oil temperature detector detects it.

[0042] A PID controller is a common feedback loop component in industrial control applications that compares collected data to a reference value and uses the difference to calculate a new input value that is intended to keep the system data at or at the reference value. The PID controller can adjust the input value based on historical data and the rate of occurrence of the difference, which can make the system more accurate and more stable. It can be mathematically proven that a PID feedback loop can maintain system stability in situations where other control methods result in system stability errors or process repetitions.

[0043] Fuzzy control is essentially a nonlinear control, which belongs to the category of intelligent control. One of the major characteristics of fuzzy control is that it has a systematic theory. For complex systems, it is often difficult to correctly describe the dynamics of the system due to too many variables. Therefore, engineers use various methods to simplify the system dynamics to achieve the purpose of control, but it is not ideal. In other words, traditional control theory has a strong control ability for clear systems, but it is powerless for systems that are too complex or difficult to describe accurately. Therefore, fuzzy mathematics is used to try to deal with these control problems.

[0044] Generally, the understanding of temperature control is that its technology is mature and will not change much. There are some industrial applications (such as the injection molding industry) that not only accurately control the time, but also form the minimum overshoot and undershoot for the rapid heating stage and the rapid response to disturbances when the set value changes. The commonly used PID control technology is difficult to meet these special occasions. The controller consists of two parts: the traditional PID controller and the fuzzy module. The important task of PID fuzzy control is to find out the fuzzy relationship between the three parameters of PID and the error e and the error change rate ec, continuously detect e and ec during operation, and adjust the three parameters online according to the determined fuzzy control rules to meet the different requirements of the three parameters at different e and ec. Through the combination of PID control and fuzzy control, the accuracy of temperature control is improved, so that the fried peas are more accurate, ensuring that the peas can be fried continuously and persistently, and the taste is in the best state.

[0045] In the above scheme, in order to facilitate packaging, the packaging device also includes a cooling component 310, the feed port of the cooling component 310 is connected to the discharge port of the deoiling component 330, and the feed port of the cooling component 310 is connected to the feed port of the packaging component 340.

[0046] Specifically, the cooling component 310 adopts but is not limited to vacuum cooling, fan cooling and the like. The peas enter the de-oiling component 330 from the secondary frying component 230 and are then cooled by the cooling component 310. Further, for example, in the first embodiment, the de-oiling component 330 is an inclined conveyor belt, a plurality of oil holes are arranged on the conveyor belt, a collecting tank is arranged below the conveyor belt for collecting edible oil, the cooling component 310 is a fan, the fan is arranged on the conveyor belt, and the blowing direction is toward the conveyor belt. The conveyor belt moves slowly downward with the peas, and the edible oil on the surface of the peas falls into the collecting tank from the oil holes under the action of gravity. The fan blows out cold air to cool the peas, and at the same time blows the edible oil on the surface of the peas downward, thereby realizing secondary de-oiling and cooling of the peas. For example, in the second embodiment, centrifugal de-oiling is adopted, the peas enter the centrifugal separator from the secondary frying component 230, the edible oil on the surface of the peas is separated from the peas by high-speed rotation, and then the peas are placed in the cooling box to complete the cooling.

[0047] Based on the above scheme, in order to achieve the purpose of removing the adulterated pea shells, the packaging device also includes a shell suction component 320, one end of the shell suction component 320 cooperates with the discharge port of the cooling component 310 for feeding, and the other end cooperates with the feed port of the packaging component 340 for feeding.

[0048] Specifically, the shell sucking assembly 320 includes a shell sucking machine and a stepped conveyor belt. The shell sucking machine is arranged above the conveyor belt. The peas enter the conveyor belt from the cooling assembly 310 and move along the conveyor belt. When the peas reach the step, they fall down by their own weight (when falling, they turn over due to the different gravity at both ends of the peas and the initial velocity given by the conveyor belt). The shell sucking machine sucks the pea shells mixed in the peas from above. The problem that the tiny pea shells pressed under the peas or stuck on the conveyor belt cannot be sucked out is solved by setting a stepped conveyor belt.

[0049] In the implementation scheme, in order to achieve the purpose of by-product recycling, a by-product processing device is also included, and the by-product processing device includes a crushing component 420, an elution component 430 and a puffing component 450. The feed port of the crushing component 420 is connected to the discharge port of the freezing component 130, the discharge port of the crushing component 420 is connected to the feed port of the elution component 430, the discharge port of the elution component 430 is connected to the feed port of the puffing component 450, and the discharge port of the puffing component 450 is connected to the feed port of the first-level frying component 220.

[0050] After the peas are frozen and cooled by the freezing component 130, the peas are screened, the scattered pea shells are screened out, and put into the grinding component 420, and they are ultrafinely ground by a liquid method or a dry method, and then eluted in the elution component 430 using a gradient elution method. The product is puffed using a new airflow or extrusion puffing technology to prepare a new puffed food with flavor, taste and functional characteristics. In addition, high-tech purification treatment can also be used to prepare high-purity functional ingredients such as polysaccharides and flavonoids by selecting preparation columns, elution conditions, etc.

[0051] In the above scheme, the by-product processing device includes a vacuum drying component 410 and a crushing component 420. The feed port of the vacuum drying component 410 is connected to the discharge port of the freezing component 130, and the discharge port of the vacuum drying component 410 is connected to the feed port of the crushing component 420. The vacuum drying component 410 uses a vacuum drying oven to take the by-product out of the freezing component 130, put it into the vacuum drying oven, and vacuum dry it to reduce its moisture content, so that it is easier to crush after entering the crushing component 420.

[0052] Furthermore, the by-product processing device includes a freeze drying component 440, the feed port of the freeze drying component 440 is connected to the discharge port of the elution component 430, and the discharge port of the freeze drying component 440 is connected to the feed port of the expansion component 450. The freeze drying component 440 adopts a freeze dryer, and the by-product enters the freeze drying component 440 from the elution component 430 (gradient elution is the ratio of each solvent component in the continuous phase change mobile phase to continuously change the polarity of the mobile phase, so that each analytical component has a suitable capacity factor k, and all components in the sample can be optimally separated in the shortest time) to cool and dry, reduce the temperature and water content, and make its expansion simpler and more convenient.

[0053] See also Figure 2 A pea frying method, the pea frying system also includes a by-product processing device, and the pea frying method includes the following steps:

[0054] Step S10, pretreatment: washing the peas and soaking them in a color protection component for 10 to 20 minutes, then putting them into a blanching component, blanching for 3 to 8 minutes, and then cooling them in a freezing component to obtain raw peas and by-products, and putting the by-products into a by-product processing device for processing to obtain puffed crisps;

[0055] Step S20, frying: putting the raw peas and the puffed crisps into a primary frying component, and controlling the oil temperature by an oil temperature control component to obtain the initial frying of the peas, wherein the oil temperature of the primary frying component is 140° C. to 200° C., and the frying time is 5 minutes to 25 minutes;

[0056] Step S30, soaking in oil: putting the fried peas into the secondary frying assembly for soaking in oil to obtain a semi-finished fried peas; wherein the soaking temperature is 40° C. to 60° C., and the soaking time is 3 minutes to 10 minutes;

[0057] Step S40, bagging: placing the semi-finished fried peas into a de-oiling component for de-oiling to obtain finished peas, and finally transporting the finished peas to a packaging component to complete the production of the fried peas.

[0058] The peas are pretreated to complete color protection and blanching, and the temperature is lowered by a freezing component to obtain raw peas and by-products. The by-products are ultra-finely ground by a liquid method or a dry method, and the functional components in the by-products are efficiently extracted, and activated components are embedded; the formula is optimized based on component analysis and combined with efficacy verification; a new airflow or extrusion puffing technology is adopted to puff the product; the raw peas and the puffed by-products are placed in a primary frying component for the first high-temperature frying, the frying temperature is 160°C, the frying time is 8 minutes, after frying, they are taken out and placed in a secondary frying component for low-temperature oil soaking, the oil soaking temperature is 50°C, the oil soaking time is 5 minutes, and the oil soaking allows the peas to fully absorb edible oil for a better taste, thereby obtaining a fried pea semi-finished product; the fried pea semi-finished product is placed in a de-oiling component, excess food oil on the fried pea semi-finished product is separated by the de-oiling component, and the production of the fried peas is completed by cooling and packaging.

[0059] The first-stage frying component and the second-stage frying component are provided so that the peas are fried at high temperature and then soaked in low-temperature oil, thereby solving the problem that the peas are directly de-oiled after high-temperature frying, some peas absorb less oil and have a bad taste, or the peas are saturated with oil due to long-term frying, which easily leads to excessive frying and burning of the peas, thereby causing the peas to have a bad color and taste.

[0060] Based on the above scheme, step S10 pre-processing includes the following steps:

[0061] Step S11, color protection: putting the washed peas into a color protection component, soaking them for 10 to 20 minutes, and placing a color protection liquid in the color protection component to obtain color-protected peas;

[0062] Step S12, blanching: putting the color-protected peas into a blanching component, the blanching temperature is 80° C., the blanching time is 3 minutes to 8 minutes, and pretreated peas are obtained;

[0063] Step S13, freezing: placing the pretreated peas into a freezing assembly for cooling to obtain raw peas and by-products;

[0064] Step S14, by-product processing, placing the by-product into a by-product processing device for processing to obtain puffed crisps.

[0065] High-quality peas are selected by manual screening, put into a cleaning pool for cleaning, and after cleaning, they are immersed in a color protection solution formed by mixing C6H807 (citric acid), NaHSO3 (sodium sulfite hydroxide), C6H806 (Vc) and water in a weight ratio of 1:1:1:4. After soaking for 15 minutes, they are blanched in hot water at 80°C for 5 minutes. The blanching treatment can passivate enzymes that have an adverse effect on product quality, reduce the number of microorganisms, and remove oxygen in the tissue; after blanching, the peas are frozen and cooled to a temperature close to the atmospheric temperature, thereby completing the pretreatment of the peas to obtain raw peas and by-products. The by-products are processed by a by-product processing device through processes such as crushing, elution, and puffing to obtain puffed crisps.

[0066] In order to enable those skilled in the art to better understand the scheme of the present invention, the present invention is further described in detail below in conjunction with embodiments.

[0067] Comparative Example 1:

[0068] Step 1. Pretreatment of peas: screen the peas and wash them, and after washing, soak them in a color protection solution of the same concentration (the color protection solution is prepared by citric acid, sodium sulfite hydroxide and Vc in proportion), and the soaking time is 15 minutes; after soaking, scald them in 80°C hot water for 5 minutes; after blanching, cool them down to obtain raw peas and by-products such as bean skins and scraps;

[0069] Step 2. Frying peas: randomly weigh 1000 g of the raw peas, fry them in oil at 160° C. for 8 minutes;

[0070] Step 3. The fried peas were directly centrifuged at a speed of 350 rpm for 5 minutes. After de-oiling, they were cooled and 100 fried peas were randomly selected for sensory evaluation and colorimeter evaluation.

[0071] Embodiment 1:

[0072] Step 1. Pretreatment of peas: screen the peas and wash them, and after washing, soak them in a color protection solution of the same concentration (the color protection solution is prepared by citric acid, sodium sulfite hydroxide and Vc in proportion), and the soaking time is 15 minutes; after soaking, scald them in 80°C hot water for 5 minutes; after blanching, cool them down to obtain raw peas and by-products such as bean skins and scraps;

[0073] Step 2. Frying peas: randomly weigh 1000 g of the raw peas, fry them in oil at 160° C. for 8 minutes;

[0074] Step 3. After the first frying, put the peas into the secondary frying component at an oil temperature of 50°C for low-temperature soaking in oil for 5 minutes;

[0075] Step 4. The peas soaked in oil are centrifuged at a speed of 350 rpm for 5 minutes. After de-oiling, they are cooled and 100 fried peas are randomly selected for sensory evaluation and colorimeter evaluation.

[0076] Embodiment 2:

[0077] Step 1. Pretreatment of peas: screen the peas and wash them, and after washing, soak them in a color protection solution of the same concentration (the color protection solution is prepared by citric acid, sodium sulfite hydroxide and Vc in proportion), and the soaking time is 15 minutes; after soaking, scald them in 80°C hot water for 5 minutes; after blanching, cool them down to obtain raw peas and by-products such as bean skins and scraps;

[0078] Step 2. The bean skin, broken residue and other by-products are vacuum dried with a vacuum degree of 0.08Mpa to 0.09Mpa, and then ultrafinely crushed. The crushed by-products are gradient eluted, and then freeze-dried to a temperature close to that of the raw peas to obtain puffed crispy skin;

[0079] Step 3. Fried peas: randomly weigh 1000 g of the raw peas and puffed crisps respectively, fry them in oil at 160° C. for 8 minutes;

[0080] Step 4. After the first frying, put the peas into the secondary frying component at an oil temperature of 50°C for low-temperature soaking in oil for 5 minutes;

[0081] Step 5. The peas soaked in oil are centrifuged at a speed of 350 rpm for 5 minutes. After de-oiling, they are cooled and 100 fried peas are randomly selected for sensory evaluation and colorimeter evaluation.

[0082] Comparative Example 1 Embodiment 1 Embodiment 2 Skin color Medium Yellow Earthy Yellow golden Skin taste Crispy skin Crispy skin Crisp Epidermal oil content 40％ 45％ 75％ Flesh surface color Light yellow Medium Yellow Medium Yellow Fruit pulp taste Feeling of hardness Crisp Crisp Oil content of pulp 30％ 60％ 60％ Internal color of the flesh Light yellow Medium Yellow Medium Yellow

[0083] By comparing the comparative example 1, the embodiment 1 and the embodiment 2, the embodiment 1 is soaked in oil at low temperature to make the skin color darker, the taste is similar, and the oil content of the skin is increased; the surface color of the internal flesh becomes darker and more crisp, without a sense of hardness, and the flesh has an oily fragrance, the oil content is doubled, and the inside of the flesh is still medium yellow after soaking in oil. Compared with the embodiment 1, the embodiment 2 fries the puffed by-products with the pea raw materials and soaks them in oil. The skin is wrapped with the puffed by-products, which is more crispy, and the oil content in the skin is also increased, the taste is better, and the color and taste of the flesh and the inside of the flesh are the same; therefore, the embodiment 2 in which the puffed by-products are fried with the pea raw materials and soaked in oil is more preferred.

[0084] Embodiment three:

[0085] Step 1. Pretreatment of peas: screen the peas and wash them, and after washing, soak them in a color protection solution of the same concentration (the color protection solution is prepared by citric acid, sodium sulfite hydroxide and Vc in proportion), and the soaking time is 15 minutes; after soaking, scald them in 80°C hot water for 5 minutes; after blanching, cool them down to obtain raw peas and by-products such as bean skins and scraps;

[0086] Step 2. The bean skin, broken residue and other by-products are vacuum dried with a vacuum degree of 0.08Mpa to 0.09Mpa, and then ultrafinely crushed. The crushed by-products are gradient eluted, and then freeze-dried to a temperature close to that of the raw peas to obtain puffed crispy skin;

[0087] Step 3. Fried peas: randomly weigh 1000 g of the raw peas and puffed crisps, fry them in oil at 160° C. for 5 minutes;

[0088] Step 4. After the first frying, put the peas into the secondary frying component at an oil temperature of 50°C for low-temperature soaking in oil for 5 minutes;

[0089] Step 5. The peas soaked in oil are centrifuged at a speed of 350 rpm for 5 minutes. After de-oiling, they are cooled and 100 fried peas are randomly selected for sensory evaluation and colorimeter evaluation.

[0090] Embodiment 4:

[0091] Step 1. Pretreatment of peas: screen the peas and wash them, and after washing, soak them in a color protection solution of the same concentration (the color protection solution is prepared by citric acid, sodium sulfite hydroxide and Vc in proportion), and the soaking time is 15 minutes; after soaking, scald them in 80°C hot water for 5 minutes; after blanching, cool them down to obtain raw peas and by-products such as bean skins and scraps;

[0092] Step 2. The bean skin, broken residue and other by-products are vacuum dried with a vacuum degree of 0.08Mpa to 0.09Mpa, and then ultrafinely crushed. The crushed by-products are gradient eluted, and then freeze-dried to a temperature close to that of the raw peas to obtain puffed crispy skin;

[0093] Step 3. Fried peas: randomly weigh 1000 g of the raw peas and puffed crisps, fry them in oil at 160° C. for 15 minutes;

[0094] Step 4. After the first frying, put the peas into the secondary frying component at an oil temperature of 50°C for low-temperature soaking in oil for 5 minutes;

[0095] Step 5. The peas soaked in oil are centrifuged at a speed of 350 rpm for 5 minutes. After de-oiling, they are cooled and 100 fried peas are randomly selected for sensory evaluation and colorimeter evaluation.

[0096] Embodiment five:

[0097] Step 1. Pretreatment of peas: screen the peas and wash them, and after washing, soak them in a color protection solution of the same concentration (the color protection solution is prepared by citric acid, sodium sulfite hydroxide and Vc in proportion), and the soaking time is 15 minutes; after soaking, scald them in 80°C hot water for 5 minutes; after blanching, cool them down to obtain raw peas and by-products such as bean skins and scraps;

[0098] Step 2. The bean skin, broken residue and other by-products are vacuum dried with a vacuum degree of 0.08Mpa to 0.09Mpa, and then ultrafinely crushed. The crushed by-products are gradient eluted, and then freeze-dried to a temperature close to that of the raw peas to obtain puffed crispy skin;

[0099] Step 3. Fried peas: randomly weigh 1000 g of the raw peas and puffed crisps respectively, fry them in oil at 160° C. for 25 minutes;

[0100] Step 4. After the first frying, put the peas into the secondary frying component at an oil temperature of 50°C for low-temperature soaking in oil for 5 minutes;

[0101] Step 5. The peas soaked in oil are centrifuged at a speed of 350 rpm for 5 minutes. After de-oiling, they are cooled and 100 fried peas are randomly selected for sensory evaluation and colorimeter evaluation.

[0102]

[0103] Comparing Example 2, Example 3, Example 4 and Example 5, by adjusting the frying time, the frying time of 5 minutes in Example 3 is shorter, the skin color is light yellow, and the oil content of the skin is lower than that in Example 2, the skin color is darker and burnt after frying for 25 minutes in Example 5, and the color of the skin slowly changes from golden yellow to khaki when the frying time is 15 minutes; the color and taste of the same flesh are also different. In comparison, the overall parameters of the peas are more prominent when fried for 8 minutes, so Example 2 is the preferred solution.

[0104] Embodiment six:

[0105] Step 1. Pretreatment of peas: screen the peas and wash them, and after washing, soak them in a color protection solution of the same concentration (the color protection solution is prepared by citric acid, sodium sulfite hydroxide and Vc in proportion), and the soaking time is 15 minutes; after soaking, scald them in 80°C hot water for 5 minutes; after blanching, cool them down to obtain raw peas and by-products such as bean skins and scraps;

[0106] Step 2. The bean skin, broken residue and other by-products are vacuum dried with a vacuum degree of 0.08Mpa to 0.09Mpa, and then ultrafinely crushed. The crushed by-products are gradient eluted, and then freeze-dried to a temperature close to that of the raw peas to obtain puffed crispy skin;

[0107] Step 3. Fried peas: randomly weigh 1000 g of the raw peas and puffed crisps respectively, fry them in oil at 160° C. for 8 minutes;

[0108] Step 4. After the first frying, put the peas into the secondary frying component at an oil temperature of 50°C for low-temperature soaking in oil for 3 minutes;

[0109] Step 5. The peas soaked in oil are centrifuged at a speed of 350 rpm for 5 minutes. After de-oiling, they are cooled and 100 fried peas are randomly selected for sensory evaluation and colorimeter evaluation.

[0110] Embodiment seven:

[0111] Step 1. Pretreatment of peas: screen the peas and wash them, and after washing, soak them in a color protection solution of the same concentration (the color protection solution is prepared by citric acid, sodium sulfite hydroxide and Vc in proportion), and the soaking time is 15 minutes; after soaking, scald them in 80°C hot water for 5 minutes; after blanching, cool them down to obtain raw peas and by-products such as bean skins and scraps;

[0112] Step 2. The bean skin, broken residue and other by-products are vacuum dried with a vacuum degree of 0.08Mpa to 0.09Mpa, and then ultrafinely crushed. The crushed by-products are gradient eluted, and then freeze-dried to a temperature close to that of the raw peas to obtain puffed crispy skin;

[0113] Step 3. Fried peas: randomly weigh 1000 g of the raw peas and puffed crisps respectively, fry them in oil at 160° C. for 10 minutes;

[0114] Step 4. After the first frying, put the peas into the secondary frying component at an oil temperature of 50°C for low-temperature soaking in oil for 5 minutes;

[0115] Step 5. The peas soaked in oil are centrifuged at a speed of 350 rpm for 5 minutes. After de-oiling, they are cooled and 100 fried peas are randomly selected for sensory evaluation and colorimeter evaluation.

[0116]

[0117] Comparing Example 2, Example 6 and Example 7, by comparison, the soaking time of Example 6 is 3 minutes, the oil content of the skin at this time is lower than that of Example 2, the surface color of the pulp is not soaked by edible oil, the pulp is slightly insufficient, and the oil content is low, the taste is crispy but the oil aroma is low; compared with Example 2, Example 7 has the same skin color, taste and oil content when soaked in oil for 10 minutes, the oil content and color of the pulp are also the same, but after soaking in oil for 10 minutes, the color of the pulp surface and the color of the pulp inside are transformed to a darker color direction; in summary, the optimal solution is to fry the puffed by-products and the raw peas at high temperature for 8 minutes and then soak them at low temperature for 5 minutes.

[0118] The above-described embodiments only express the way of equipment layout of the present application, and the description is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent application; it should be pointed out that for ordinary technicians in this field, several adjustments and improvements can be made without departing from the concept of the present application, which all belong to the scope of protection of the present application; therefore, the scope of protection of the patent of this application shall be based on the attached claims.

Claims

1. A pea frying system, characterized in that: include: A pretreatment device, the pretreatment device comprising a color protection component, a blanching component and a freezing component, the discharge port of the color protection component is connected to the feed port of the blanching component, the discharge port of the blanching component is connected to the feed port of the freezing component, wherein: the color protection component is used to soak peas with color protection liquid, the blanching component is used to blanch peas at low temperature, and the freezing component is used to reduce the temperature of the peas; A frying device, the frying device comprising an oil temperature control component, a primary frying component and a secondary frying component, the oil temperature control component is electrically connected to the primary frying component, the feed inlet of the primary frying component is connected to the discharge port of the freezing component, and the discharge port of the primary frying component is connected to the feed inlet of the secondary frying component; and The packaging device comprises a de-oiling component and a packaging component, wherein the feed port of the de-oiling component is connected to the discharge port of the secondary frying component, and the discharge port of the de-oiling component is connected to the feed port of the packaging component; wherein: the de-oiling component is used to remove excess oil from the surface of peas, and the packaging component is used to bag and package the finished products.

2. The pea frying system according to claim 1, characterized in that: The oil temperature control component includes a fuzzy controller, a PID controller, a heater and an oil temperature detector. The oil temperature detector is arranged in the first-level frying component and is used to detect the oil temperature; the heater is arranged on one side of the first-level frying component and is used to increase the oil temperature in the first-level frying component; the input end of the fuzzy controller and the input end of the PID controller are both connected to the output end of the oil temperature detector, and the output end of the fuzzy controller and the output end of the PID controller are both connected to the input end of the heater.

3. The pea frying system according to claim 1, characterized in that: The packaging device also includes a cooling component, the feed inlet of the cooling component is connected to the discharge port of the de-oiling component, and the feed inlet of the cooling component is connected to the feed inlet of the packaging component.

4. The pea frying system according to claim 3, characterized in that: The packaging device also includes a suction shell component, one end of which cooperates with the discharge port of the cooling component for feeding materials, and the other end cooperates with the feed port of the packaging component for feeding materials.

5. The pea frying system according to claim 1, characterized in that: It also includes a by-product processing device, which includes a crushing component, an elution component and a puffing component. The feed port of the crushing component is connected to the discharge port of the freezing component, the discharge port of the crushing component is connected to the feed port of the elution component, the discharge port of the elution component is connected to the feed port of the puffing component, and the discharge port of the puffing component is connected to the feed port of the first-level frying component.

6. The pea frying system according to claim 5, characterized in that: The by-product processing device comprises a vacuum drying component and a crushing component. The feed port of the vacuum drying component is connected to the discharge port of the freezing component, and the discharge port of the vacuum drying component is connected to the feed port of the crushing component.

7. The pea frying system according to claim 5, characterized in that: The by-product processing device comprises a freeze drying component, the feed port of the freeze drying component is connected to the discharge port of the elution component, and the discharge port of the freeze drying component is connected to the feed port of the expansion component.

8. A method for frying peas, characterized in that: Applicable to the pea frying system according to any one of claims 1 to 7, the pea frying system further comprising a by-product processing device, and the pea frying method comprising the following steps: Step S10, pretreatment: washing the peas and soaking them in a color protection component for 10 to 20 minutes, then putting them into a blanching component, blanching for 3 to 8 minutes, and then cooling them in a freezing component to obtain raw peas and by-products, and putting the by-products into a by-product processing device for processing to obtain puffed crisps; Step S20, frying: putting the raw peas and the puffed crisps into a primary frying component, and controlling the oil temperature by an oil temperature control component to obtain the initial frying of the peas, wherein the oil temperature of the primary frying component is 140° C. to 200° C., and the frying time is 5 minutes to 25 minutes; Step S30, soaking in oil: putting the fried peas into the secondary frying assembly for soaking in oil to obtain a semi-finished fried peas; wherein the soaking temperature is 40° C. to 60° C., and the soaking time is 3 minutes to 10 minutes; Step S40, bagging: placing the semi-finished fried peas into a de-oiling component for de-oiling to obtain finished peas, and finally transporting the finished peas to a packaging component to complete the production of the fried peas.

9. The pea frying method according to claim 8, characterized in that: Step S10 pre-processing includes the following steps: Step S11, color protection: putting the washed peas into a color protection component, soaking them for 10 to 20 minutes, and placing a color protection liquid in the color protection component to obtain color-protected peas; Step S12, blanching: putting the color-protected peas into a blanching component, the blanching temperature is 80° C., the blanching time is 3 minutes to 8 minutes, and pretreated peas are obtained; Step S13, freezing: placing the pretreated peas into a freezing assembly for cooling to obtain raw peas and by-products; Step S14, by-product processing, placing the by-product into a by-product processing device for processing to obtain puffed crisps.

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