| 摘要 |
PURPOSE: A production method of vacuum low-temperature fried snacks is provided to easily remove the excessive amount of water from a product, and to reduce the content of oil from the product. CONSTITUTION: Snack ingredients are steamed at a high temperature of 95-110°C in the high pressure of 0.3-0.5 Kgf/cm^2, and mixed. The mixture is molded, and the molded pellets are dried. The dried pellets containing 29-38% of moisture are fried at 125-135°C for 10-12 minutes in the vacuum degree of 0-150 mmHg. The snack ingredients contain 30-98 wt% of grain powder and 2-45 wt% of starch. The grain powder is obtained by using ingredients selected from wheat, rice, barley, corn, sorghum, adlay, bean, red bean, mung bean, peanut, sweet potato, potato, pumpkin, and other ingredients. [Reference numerals] (AA) Mixing; (BB) Shaping; (CC) Pre-drying; (DD) Frying |
