Preparation method of low-spicy fried fresh ginger crisp chips and prepared fresh ginger crisp chips

Abstract

The invention relates to a preparation method of low-spicy fried fresh ginger crisp chips and the prepared fresh ginger crisp chips, and belongs to the technical field of food processing. The invention relates to a preparation method of low-spicy fried fresh ginger crisp chips. The preparation method comprises the following steps: (1) pretreating and soaking raw materials: slicing fresh ginger, blanching and soaking; (2) low-temperature quick-freezing: quickly freezing the ginger slices to form large ice crystals which are beneficial to subsequent frying and water removal; (3) vacuum low-temperature frying: frying at low temperature in a vacuum environment, fully removing moisture and reducing fragrance loss; (4) high-temperature re-frying: improving the crispness and taste of the product through high-temperature re-frying; and (5) deoiling and cooling: adopting a roller deoiling process, and then cooling to room temperature. By optimizing the production process, the spicy components of the fresh ginger are effectively reduced, the unique fragrance of the fresh ginger is reserved, and the spicy irritation of the fresh ginger is relieved; low-temperature quick-freezing, vacuum low-temperature immersion frying and high-temperature re-frying processes are combined, so that balanced distribution of moisture and improvement of crispness are realized; a multi-stage frying process is adopted, grease is compounded, and a Maillard reaction is promoted, so that the aroma level and the richness of the crisp chips are enhanced; meanwhile, through roller deoiling and nitrogen-filled aluminum-plastic packaging processes, the shelf life of the product is remarkably prolonged, and standardized production of the low-spicy-degree fresh ginger chips is realized.

Description

Technical Field

[0001] The invention relates to a method for preparing low-spicy fried ginger crisps and the prepared ginger crisps, and belongs to the technical field of food processing. Background Art

[0002] Ginger has attracted widespread attention due to its health benefits and health functions, especially in traditional Chinese medicine and food seasoning. Ginger is the rhizome of the perennial herb Zingiber officinale. Shennong's Herbal Classic records that it "tastes spicy and warm, and can expel wind and dampness, treat intestinal problems and diarrhea, and fresh ginger is especially good." As the saying goes, "Eat radish in winter and ginger in summer, and you won't need a doctor to prescribe medicine." Modern research shows that ginger has beneficial effects such as promoting digestion, anti-inflammatory and immune regulation in biological experiments and clinical applications.

[0003] Shandong Province is the main ginger producing area in my country, with varieties such as Laiwu Big Ginger, Shannong No. 1 and Lujiang No. 1 widely planted. Laiwu District of Jinan City not only has a long history of ginger planting, but also has suitable planting conditions and mature cultivation techniques. It is an important base for ginger planting and processing in the country. Local residents innovated according to local conditions and formed the local specialty food Laiwu Fried Chicken (dry-fried chicken with ginger slices). The crispy ginger slices are made by frying with chicken and then seasoning, which has a unique crispy flavor. However, there are still problems such as ginger products with strong spicy taste, uneven crispness, easy moisture absorption and deterioration, and difficulty in long-term storage. It cannot fully meet consumers' needs for taste, texture and storage. Therefore, it is urgent to improve the production process to achieve standardized production.

[0004] At present, ginger products are still mainly candied ginger slices, pickled crisp ginger and seasoned ginger powder. In recent years, emerging products such as gingerbread, ginger beer, ginger tea and ginger cola have gradually attracted attention. However, the survey found that there are currently no mature commercial ginger crisp products on the market. The development of fried ginger crisps not only helps to standardize the production of this traditional food, but also meets the diverse needs of consumers. For example, Chinese patent CN110810609A discloses a method for preparing low-oil instant ginger crisps. This solution focuses on the manufacture of integrated frying equipment and the retention of gingerol, but fails to significantly improve the stimulating taste of ginger. This solution increases the content of gingerol through special equipment, further enhancing the spicy taste. In addition, the solution uses liquid nitrogen spraying for 5 to 20 minutes of quick freezing technology, which results in high costs and easy breakage of ginger slices, limiting its application in industrial production. Summary of the invention

[0005] In response to the technical problems existing in the preparation of ginger chips at this stage, the present application proposes a low-spiciness fried ginger chip, which effectively removes the spicy components in ginger by optimizing the production process, retains its aroma and reduces the spicy stimulation of ginger itself.

[0006] The technical solution of this application is as follows:

[0007] The first aspect of the present application is to protect a method for preparing low-spicy fried ginger chips, comprising the following steps:

[0008] (1) Slice ginger, blanch and soak;

[0009] (2) Low temperature quick freezing;

[0010] (3) Vacuum low temperature frying;

[0011] (4) high temperature re-frying;

[0012] (5) Deoiling and cooling.

[0013] By combining low-temperature quick freezing, vacuum low-temperature immersion frying and high-temperature re-frying processes, the moisture distribution is balanced and the crispness is improved; the multi-stage frying process, compound oils and measures to promote the Maillard reaction are adopted to enhance the aroma richness and intensity of the product; combined with drum degreasing and nitrogen-filled aluminum-plastic packaging, the shelf life is effectively extended, thus realizing the standardized production of low-spiciness ginger chips.

[0014] According to some embodiments of the present application, step (1) pre-treats the raw materials before slicing, including selecting fresh, intact ginger, removing wilted, rotten or chilled ginger, and thoroughly cleaning it.

[0015] According to some embodiments of the present application, the blanching process includes blanching in 70-90° C. hot water for 3-8 minutes; preferably, the blanching time is 5-6 minutes to ensure the best treatment effect.

[0016] Blanching softens the cell walls of ginger, making it easier to dehydrate it during subsequent frying and effectively reducing its spicy taste.

[0017] According to some embodiments of the present application, the soaking solution consists of glucose, baking soda and drinking water; preferably, the amount of glucose added is 0.5-2w.t.% of the mass of the soaking water, the amount of baking soda added is 0.5-2w.t.% of the mass of the soaking water, and the amount of the soaking solution should be sufficient to completely immerse the ginger;

[0018] And / or, the soaking time is 15-25 minutes; preferably, 15-20 minutes.

[0019] Soak in drinking water containing glucose and baking soda to prevent overheating, while providing a suitable substrate (glucose) and reaction environment (slightly alkaline) for the Maillard reaction, enhancing flavor and color. The soaking time is controlled to 15-20 minutes to ensure sufficient cooling and soaking.

[0020] According to some embodiments of the present application, the temperature of the low-temperature quick freezing in step (2) includes below -18°C, and freezing for 10-16 hours; preferably, 12-13 minutes.

[0021] The ginger slices are quickly transferred to the freezing equipment for quick freezing, forming ice crystals and physically destroying the cell wall structure, making it loose and porous, which is convenient for subsequent frying and dehydration. At the same time, quick-frozen ginger slices can be stored for a long time to meet production needs.

[0022] According to some embodiments of the present application, the conditions for vacuum low-temperature frying in step (3) include: vacuum degree of -0.05--0.10 MPa, temperature of 80-100°C; time of 20-26 minutes; preferably, time of 22-23 minutes.

[0023] Lowering the frying temperature and preventing excessive oxidation, and low-temperature frying can further remove the fat-soluble active ingredients in the ginger slices that give it a spicy taste.

[0024] Place the quick-frozen ginger slices evenly into the frying basket, completely immerse them in hot oil and fry them at low temperature. The frying time should be controlled at 22-23 minutes. When there is no water vapor or bubbles coming out near the ginger slices, release the vacuum and remove them from the basket to drain.

[0025] According to some embodiments of the present application, the conditions for high temperature re-frying in step (4) include: temperature 150-200° C.; time 2-6 minutes; a mixed oil of chicken oil: palm oil = 1:4.

[0026] The re-frying process can further remove the moisture in the ginger slices, making them crispy and allowing the Maillard reaction to form a fragrant flavor and golden color. When the ginger slices are golden and curled, with a crispy texture and brown color, remove them immediately and drain.

[0027] According to some embodiments of the present application, the deoiling process in step (5) includes: 300 to 400 rpm, 2-6 minutes; a mixed oil of chicken oil: palm oil = 1:4.

[0028] The fried ginger slices are de-oiled and rotated at high speed in a basket centrifugal de-oiling machine to remove excess oil, which has a better protective effect on the crispy slices, to enhance the crisp taste and extend the shelf life. After de-oiling, the ginger slices are naturally cooled to room temperature to further stabilize their taste and prevent changes in taste caused by high temperature moisture absorption or condensation of water vapor in the package.

[0029] According to some embodiments of the present application, after cooling, step (5) further includes adding seasoning for seasoning, wherein the seasoning comprises 30-50 grams of edible salt, 5-15 grams of beef powder, 5-15 grams of chicken powder, 5-15 grams of garlic powder, 5-15 grams of onion powder, 5-15 grams of chive powder, 3-7 grams of white sugar, and 3-7 grams of black pepper powder per 100 grams of seasoning salt.

[0030] The first aspect of the present application is to protect the ginger chips prepared by the above-mentioned preparation method.

[0031] Beneficial effects of the present invention

[0032] (1) In terms of reducing the spicy taste of ginger chips and improving the aroma and flavor, the present invention combines blanching, soaking, low-temperature quick freezing, vacuum low-temperature frying and high-temperature re-frying processes to effectively remove the spicy components in ginger and significantly reduce the irritation of the chips. Soaking and frying promote the Maillard reaction (glucose substrate, weak alkaline environment and high temperature) and promote the formation of aroma. By using a composite oil of chicken oil and palm oil, the aroma and flavor fusion of ginger chips are significantly enhanced.

[0033] (2) In terms of removing moisture from ginger chips and improving crispness, the present invention combines low-temperature quick freezing, vacuum low-temperature frying and high-temperature re-frying processes to effectively balance the moisture distribution inside and outside the chips, significantly improving the taste. After soaking, the ginger slices are quick-frozen at low temperatures, and the ice crystals formed physically destroy the cell wall structure, making it loose and porous, which is convenient for water to be discharged during subsequent frying. Low-temperature vacuum frying removes most of the moisture, and finally high-temperature re-frying further improves the crispness of the chips.

[0034] (3) In terms of extending the shelf life of ginger chips, the present invention reduces the oil content through drum degreasing, reducing the deterioration problem caused by oil oxidation. The nitrogen-filled aluminum-plastic packaging effectively isolates light, air and moisture, significantly extending the shelf life and best tasting period of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 The actual picture of ginger raw material and ginger chips made by frying;

[0036] Figure 2 The production process of ginger fried crisps;

[0037] Figure 3 Effects of freezing on the crispness and moisture content of ginger crisps;

[0038] Figure 4 Optimization of processing technology of ginger chips by response surface analysis. DETAILED DESCRIPTION

[0039] The following embodiments are provided for a better understanding of the present invention and are not limited to the best implementation mode. Other embodiments obtained without creative work based on the embodiments of the present invention and without creative work belong to the scope of protection of the present invention.

[0040] Example 1: Effect of quick freezing on the texture of ginger chips

[0041] Experimental method: Ginger was sliced ​​and divided into a quick-frozen treatment group (-18℃ treatment for 12 hours) and a non-quick-frozen control group (4℃ soaked for 12 hours as a control), and then low-temperature fried (90℃, 20 minutes) but not re-fried. Five samples were selected from each group after low-temperature frying for analysis. The crispness of the crisps was measured by a texture analyzer, and the moisture content of the crisps was measured by a halogen moisture meter to evaluate the effect of quick freezing on the texture (crispness and moisture content) of ginger crisps.

[0042] Experimental results: Analysis Figure 3 The results show that compared with the control group, the brittleness and moisture content of the ginger chips were significantly reduced after quick freezing. Brittleness is the maximum compression force required from the time the probe touches the biscuit until the biscuit breaks. The smaller the brittleness (compression force required for breaking), the crispier the ginger chips. Analysis may be that the quick freezing process forms a porous structure containing tiny ice crystals in the ginger slices, which helps to increase the crispness of the chips and reduce the moisture content during frying. In summary, quick freezing can improve the texture of chips.

[0043] Example 2: Effect of re-frying on the texture and flavor of ginger chips

[0044] Experimental method: Ginger was sliced ​​and divided into a re-frying treatment group (quick freezing and low-temperature deep-frying for 20 minutes, and high-temperature deep-frying for 2 minutes after deep-frying) and a non-re-frying control group (quick freezing and low-temperature deep-frying for 22 minutes, but not re-frying). Five samples were selected from each group after low-temperature deep-frying for analysis. The crispness of the crisps was measured by a texture analyzer, and the moisture content of the crisps was measured by a halogen moisture meter to evaluate the effect of re-frying on the texture (crispness and moisture content) of ginger crisps.

[0045] Experimental results: Analysis Figure 4 It can be seen that compared with the control group, the crispness and moisture content of the ginger chips after re-frying were significantly reduced, suggesting that re-frying is an effective means to improve the crispness of the product. Lower crispness indicates that the ginger chips are crisper. The possible reason is that during the slow-down drying stage of low-temperature immersion frying, after the ingredients are taken out, the internal moisture will migrate back to the surface, and the re-frying will accelerate the evaporation of surface moisture, further extracting the internal moisture, making the shell more crispy and firm, thereby improving the crispness. In addition, re-frying promotes the Maillard reaction, and the reaction products formed also contribute to improving the crispness of the chips. It is determined that re-frying is a necessary step to form good flavor and crispy texture.

[0046] Example 3: Effects of blanching and soaking on the spicy flavor of ginger chips

[0047] Experimental method: Spicy flavor is a key factor that limits the development of ginger products. Reducing the spicy flavor of ginger products is an effective way to expand their consumer base. In this experiment, ginger slices were divided into a blanching treatment group (blanching and soaking, quick freezing, then deep-frying and re-frying) and a non-blanching control group (slicing and direct deep-frying and re-frying). After re-frying, 10 professional sensory assessors were invited to evaluate the spicy taste of ginger crisps.

[0048] Table 1 Rating criteria for spicy flavor of ginger chips

[0049]

[0050] Experimental results: Analysis of Table 2 shows that compared with the unblanched control group, the spiciness of the ginger chips after blanching is significantly reduced, indicating that blanching can effectively reduce the content of spicy components in ginger chips. The spiciness of the blanching group is lower in intensity and shorter in duration (<10 seconds), and the fusion of different flavors is better and coordinated with other flavors. The unblanched control group is moderate to strong spicy, the spiciness lasts longer (>10 seconds), and the fusion with other flavors is poor. The above results show that blanching and soaking treatments can effectively remove some spicy components and significantly improve the spiciness and flavor fusion of ginger chips.

[0051] Table 2 Rating results of spicy flavor of ginger chips

[0052]

[0053] Note: Data size n=10, results are presented as mean±standard deviation, different superscript letters indicate significant differences (P<0.05).

[0054] Example 4: Effects of different oil ratios on sensory scores of ginger crisps

[0055] Experimental method: Palm oil is widely used in fried foods due to its high smoke point and stability. Inspired by the traditional Shandong cuisine of ginger fried chicken, it was found that chicken oil has unique advantages in enhancing the flavor level of ginger slices, and can blend with the spicy taste of ginger slices to enrich the overall flavor. However, chicken oil has a low smoke point, high cost and is easy to be greasy. Therefore, this experiment aims to explore the optimal ratio of palm oil to chicken oil to retain the flavor enhancement effect of chicken oil and improve the stability of the frying process. Different oil ratios were set: 1:9, 2:8, 3:7, 4:6 and 5:5, combined with quick freezing, soaking, deep-frying, and re-frying processes. Ten sensory assessors with professional backgrounds were invited to conduct sensory evaluations to evaluate the effects of different oil ratios on the flavor of ginger slices.

[0056] Table 3 Sensory scoring criteria for ginger crisps

[0057]

[0058] The analysis in Table 4 shows that the oil ratio has no significant effect on the moisture content of fried crisps, but there is a significant difference in the sensory score. When the ratio of chicken fat to palm oil is 2:8 (i.e. 1:4), the sensory score is the highest, indicating that this ratio is conducive to the coordination of flavor. When the chicken fat ratio is too low (such as 1:9), the flavor of the crisps is single and the aroma of chicken fat is weak; when the chicken fat ratio is too high (such as 3:7), the hardness of the crisps increases, the chicken fat flavor is too strong, and it is not coordinated enough with the ginger flavor. Therefore, the sensory evaluation results show that the oil ratio of 2:8 is most helpful in balancing the flavor and stabilizing the texture.

[0059] Table 4 Effect of different oil ratios on sensory scores of ginger crisps

[0060]

[0061] Note: Data size n=10, results are presented as mean±standard deviation, different superscript letters indicate significant differences (P<0.05).

[0062] Example 5: Response surface experiment to optimize the optimal processing time of ginger processing

[0063] Experimental method: This experiment adopted the parameter settings commonly used by enterprises in the processing process, such as blanching temperature of 80℃, quick freezing temperature of -18℃, vacuum frying temperature of 90℃, and high temperature re-frying temperature of 180℃, and flexibly adjusted the processing time according to the texture of the food. In order to further optimize the process parameters, the experiment used Design-Expert software to design a Box-Behnken response surface to optimize the processing time. The blanching time (A), quick freezing time (B), frying time (C) and re-frying time (D) that have a greater impact on the flavor and texture of ginger crisps were selected as factors, and a four-factor three-level experimental plan was established. The time level range was set according to the applicable time length in the food industry: blanching 1-10 minutes, freezing 1-20 hours, frying 1-40 minutes, and re-frying 1-5 minutes, aiming to determine the processing time parameters for obtaining the best sensory scores.

[0064] Experimental results: The results are as follows Figure 4 The response surface analysis showed that each process parameter had a significant effect on the flavor and texture of ginger crisps. The response surface analysis revealed the relationship between different factors and sensory scores. The results showed that C immersion and frying time (F value was 31.34) and B quick freezing time (F value was 14.97) had a more significant (P < 0.01) and dominant effect on the flavor and sensory of the product, while A blanching time (F value was 1.29) and D re-frying time (F value was 2.0) had relatively small effects. The higher the F value, the more significant the effect of the process parameter on the quality of the ginger crisp product, and it needs to be focused on in production. The response surface experiment results showed that the determination coefficient R of the model was 0.01. 2=0.9691, and the model significance (P < 0.0001) is significant, while the lack of fit error (Lack offit) is non-significant (P > 0.005), indicating that the model can well explain the experimental data and has a good fitting effect. 2 is 0.9382, and the predicted R 2 The difference between the two is less than 0.02, indicating that the model has high predictive ability and accuracy. The precision of Adeq is 17.4095, which is much higher than 4, indicating that the model has good signal strength and applicability, can effectively distinguish real signals from noise, and is suitable for the optimization of ginger crisp processing technology. The formula for the sensory score of ginger calculated by response surface experiment is: sensory evaluation = +9.36 + 0.0833A + 0.2833B + 0.4083C + 0.1083D + 0.0000AB - 0.2000AC + 0.0000AD + 0.2000BC + 0.3000BD - 0.2750CD - 0.3175A2 - 0.7425B2 - 1.88C2 - 0.5050D2. The analysis results show that the processing conditions for ginger chips with the best sensory score are: blanching time 5.944 minutes, quick freezing time 12.73 hours, vacuum low-temperature immersion frying time 22.55 minutes, high-temperature immersion frying time 3.289 minutes. Combined with the actual industrial situation, the processing time corresponding to the best sensory score is determined as: blanching time 5-6 minutes, quick freezing time 12-13 hours, vacuum immersion frying 22-23 minutes, and re-frying 3-4 seconds.

[0065] Example 6: Nutritional analysis and texture evaluation of ginger chips

[0066] Experimental method: Clarify the composition, texture and nutrient reference value (NRV%) of ginger crisps to provide consumers with accurate nutritional assessment and scientific information, which will help enhance the market competitiveness of products and patents.

[0067] According to GB 5009.5-2016 standard, the protein content was determined by Kjeldahl method;

[0068] According to GB 5009.88-2023, the total dietary fiber content was tested by enzymatic hydrolysis;

[0069] According to GB / Z 21922—2008 standard, the total fat content was tested by Soxhlet extraction method;

[0070] According to GB / Z 21922-2008 standard, carbohydrate content was tested by difference method;

[0071] According to GB / Z 21922-2008 standard, combined with the content of known nutrients, the total energy of food is converted;

[0072] According to GB 5009.91-2017, the sodium content of crisps was tested by flame atomic absorption spectrometry;

[0073] Calculate the nutrient reference value of the product according to GB / T 29602-2013 standard.

[0074] At the same time, the texture properties of ginger crisps were tested by combining a texture analyzer, a halogen moisture meter and a colorimeter.

[0075] Experimental results: The nutritional analysis results are shown in Table 5, which have high nutritional value. The texture analysis results are shown in Table 6, which have good crispness and color. These data show that the average and standard deviation of the crispness of ginger chips are very low (the lower the crisper) and low in moisture content, with a stable crisp texture. Color analysis shows that the sample has a stable red and yellow hue, which is consistent with the natural color characteristics of ginger. Overall, the product texture and appearance are consistent, reflecting the stability of the production process and the reliability of quality control.

[0076] Table 5 Nutritional composition of ginger crisps

[0077]

[0078] Table 6 Evaluation results of texture and color of ginger crisps

[0079]

[0080] Example 7: Study on the storage stability of ginger chips under different packaging conditions

[0081] Experimental method: Vacuum packaging is not suitable for the packaging of crispy products. Aluminum-plastic packaging combined with nitrogen-filled packaging may be a more ideal storage method. The packaged ginger crisps (ordinary transparent plastic air-filled packaging and aluminum-plastic light-proof nitrogen-filled packaging) were aged at 40℃±2℃ and 70%±5% relative humidity using the principle of accelerated destruction. Freshly made crisps and two groups of crisps stored for 30 days were sampled for oil peroxide value and acid value testing. According to GB5009.227-2016 standard, the peroxide value was tested; according to GB5009.229-2016 standard, the acid value was tested.

[0082] Experimental results: The storage stability results of different packages are shown in Table 7. The peroxide value and acid value of the crisps just out of the pot are low, indicating that the oxidation and decomposition of the fat in the fresh product are relatively light. After 30 days of accelerated aging, the peroxide value of the samples in ordinary packaging (filled with air) increased significantly to 15-20mmol / kg, and the acid value also increased to 3.5-5.0mg KOH / g, reflecting that the fat quickly oxidized and rancid in ordinary packaging. In contrast, the peroxide value of the samples in aluminum-plastic packaging (filled with nitrogen) after 30 days was only 5-8mmol / kg, and the acid value was 1.5-2.2mg KOH / g, indicating that nitrogen filling and aluminum-plastic packaging effectively slowed down the oxidation and decomposition of fat, thereby helping to maintain the quality of the product.

[0083] Table 7 Storage stability results of ginger crisps

[0084]

[0085] Note: Data size n=5, results are presented as mean±SD, different superscript letters indicate significant differences (P<0.05), capital letters are compared with each other, and lowercase letters are compared with each other.

[0086] In summary, the ginger crisps prepared by the production method provided by the present invention have the characteristics of low spiciness, crispy and delicious, rich oil aroma and strong layering. At the same time, the application of nitrogen filling and aluminum-plastic packaging technology significantly extends the shelf life of the product. The method solves the problems existing in the promotion of ginger fried crisps, such as excessive spiciness, uneven crispness inside and outside, single aroma and easy greasy, and unsuitable for long-term storage, and fills the product gap of low spiciness ginger crisps in the market.

[0087] The above description is only a preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A method for preparing low-spicy fried ginger chips, characterized in that: The following steps are involved: (1) Ginger pretreatment and soaking; (2) Low temperature quick freezing; (3) Vacuum low temperature frying; (4) high temperature re-frying; (5) Deoiling and cooling.

2. The preparation method according to claim 1, characterized in that: Step (1) pre-treats the raw materials before slicing, including selecting fresh and intact ginger, removing wilted, rotten or chilled ginger, and cleaning.

3. The preparation method according to claim 1, characterized in that: The blanching process includes blanching in hot water at 70-90°C for 3-8 minutes; preferably blanching for 5-6 minutes.

4. The preparation method according to claim 1, characterized in that: The soaking solution includes glucose and baking soda; preferably, the amount of glucose added is 0.5-2wt% of the weight of the ginger, and the amount of baking soda added is 0.5-2wt% of the weight of the ginger; And / or, the soaking time is 15-25 minutes; preferably, 15-20 minutes.

5. The preparation method according to claim 1, characterized in that: The low-temperature quick freezing temperature of step (2) includes below -18°C and freezing for 10-16 hours; preferably, 12-13 minutes.

6. The preparation method according to claim 1, characterized in that: The conditions for vacuum low-temperature frying in step (3) include: vacuum degree of -0.05--0.10 MPa, temperature of 80-100° C., and time of 20-26 minutes; preferably, the time is 22-23 minutes.

7. The preparation method according to claim 1, characterized in that: The conditions for high temperature re-frying in step (4) include: Temperature 150-200°C; time 2-6 minutes; chicken oil: palm oil = 1:4 mixed oil.

8. The preparation method according to claim 1, characterized in that: The deoiling process in step (5) includes: 300 to 400 rpm, 2-6 minutes; chicken oil: palm oil = 1:4 mixed oil.

9. The preparation method according to any one of claims 1 to 8, characterized in that: After cooling in step (5), seasoning is added for seasoning, wherein the seasoning comprises the following formula range per 100 grams: 30-50 grams of edible salt; 5-15 grams of beef powder, 5-15 grams of chicken powder, 5-15 grams of garlic powder, 5-15 grams of onion powder, 5-15 grams of shallot powder, 3-7 grams of white sugar, and 3-7 grams of black pepper powder.

10. A ginger crisp prepared by the preparation method according to any one of claims 1 to 9.

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