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→packag

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example 1:

[0019] The high-quality carrots are cleaned and sliced. The slice thickness is 3mm. Then put it in a pot and steam for 8 minutes, then take it out and put it in cold water to cool down. Spread the cooled carrot slices evenly on a drying sieve and put them in the drying room for drying. The temperature of the room is controlled at 60℃, and when the water content of the carrot slices is 6%, it can be fried in a batch fryer. The oil used for frying is refined peanut oil, and the temperature of the oil is controlled at 170 When frying at ℃, use a stainless steel mesh to cover the carrot slices under the oil surface. The frying time is 13 seconds until the carrot slices are golden in color and crispy. After frying, it is quickly taken out while it is hot and placed in a centrifuge at 1200 rpm for 6 minutes. It can be packed with nitrogen when the air parameter is 20°C and the relative humidity is 60°C.

Example Embodiment

[0020] Example 2:

[0021] The high-quality carrots are cleaned and sliced. The slice thickness is 4mm. Then, they are blanched in boiling water for 5 minutes. The pot used for blanching is a stainless steel pot. After blanching, put in cold water to cool down. Spread the cooled carrot slices evenly. Put it on the sieve and put it into the drying room for drying. The drying temperature is 65°C. It can be taken out when the water content of the carrot slices is 6%. The dried carrot slices are fried in a batch fryer. The oil used is cottonseed. Oil. When frying, the temperature of the oil is 175℃. When frying, the carrot slices should be covered under the oil surface with a stainless steel mesh. The frying time is 11 seconds. Fry until the carrot slices are red and yellow in color and crisp in texture. After frying Quickly remove it and place it in a centrifuge at 1200 revolutions per minute and centrifuge for 6 minutes. After centrifugation, take out and sprinkle evenly crushed sal...

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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

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Claims

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Application Information

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Owner 娄二峰
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