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Fried carrot products

A technology for frying carrots and carrots, which is applied in the food field, can solve the problems of oil-soluble nutrients that are not easily absorbed, inconvenient to eat, and high production costs, and achieve the effects of good sensory indicators, less loss of raw materials, and less loss of nutrients

Inactive Publication Date: 2005-01-26
娄二峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its technological process is: raw material→cleaning→peeling→chopping→softening→beating→homogenizing→concentrating→ingredients→spray drying→cooling→packaging→finished product. And oil-soluble nutrients are not easily absorbed by the human body So ​​far, no fried carrot products have been seen in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The high-quality carrots are washed and sliced, the thickness of the slices is 3mm, and then put into the pot and steamed with steam for 8 minutes, then take it out and put it in cold water to cool down, spread the cooled carrot slices evenly on the drying sieve, put them in the drying room for drying, The temperature of the room is controlled at 60°C, and when the moisture content of the carrot slices is 6%, it can be fried in a batch type fryer. The oil used for frying is refined peanut oil, and the temperature of the oil is controlled at 170°C ℃ When frying, use a stainless steel net to cover the carrot slices below the oil surface. The frying time is 13 seconds, until the color of the carrot slices is golden yellow and the texture is crisp. After frying, take it out quickly and put it into a centrifuge at 1200 revolutions per minute for 6 minutes while it is hot. It can be packed with nitrogen when the air parameter is 20°C and the relative humidity is 60°C.

Embodiment 2

[0021] High-quality carrots are washed and sliced ​​into slices with a thickness of 4 mm, then put into boiling water and blanched for 5 minutes. The pot used for blanching is a stainless steel pot. After blanching, put in cold water to cool down. Sieve it into the drying room for drying. The drying temperature is 65°C. When the moisture content of the carrot slices is 6%, it can be taken out. The dried carrot slices are fried in a batch fryer, and the oil used is cottonseed Oil, when frying, the oil temperature is 175°C. When frying, use a stainless steel net to cover the carrot slices below the oil surface. The frying time is 11 seconds. Fry until the color of the carrot slices is reddish-yellow and crispy. Take it out quickly and put it into a centrifuge at 1200 rpm for 6 minutes. After centrifugation, take it out and evenly sprinkle the salt that has been crushed through an 80-mesh sieve. The addition amount is 2.0%. The seasoned fried carrot product can be Nitrogen-filled...

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Abstract

The invention provides a fried carrot product which is prepared through the steps of rinsing carrot, slicing, heating 5 minutes in boiling water, or steaming 8 minutes, cooling down in cold water, drying the refrigerated carrot, frying in oil, de-oiling 6 minutes in centrifugal machine, filling nitrogen and packaging.

Description

technical field [0001] The invention relates to a food, in particular to a carrot fried food. Background technique [0002] "Vegetable Juice Processing Technology and Formula" Book Science and Technology Literature Publishing House, the first printing of the first edition in January, 2001 The 14th and 15th pages disclose the nutritional characteristics and functions of carrots. Carrots contain a variety of nutrients needed by the human body. It has the effects of regulating the physiological functions of the human body, preventing and curing various diseases, improving immune function, and anti-aging. [0003] "Solid Beverage Processing Technology and Formula" Book Science and Technology Literature Publishing House, in November, 2000, the 1st edition of the 1st printing page 172, 173, 174, discloses the production method of carrot powder. Its technological process is: raw material→cleaning→peeling→chopping→softening→beating→homogenizing→concentrating→ingredients→spray dryin...

Claims

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Application Information

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IPC IPC(8): A23L5/10
Inventor 娄二峰
Owner 娄二峰
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