PRODUCTION OF DRIED BANNANA PRODUCT

摘要

A process for producing a dried banana product having a crisp texture and good storage stability comprising: frying slices of fully ripe raw banana flesh in an edible oil as rapidly as possible after slicing while substantially maintaining a pressure of about 30 to about 60 Torr and a frying temperature of about 75 DEG to about 85 DEG C.; removing the banana flesh slices from the frying oil while still maintaining a pressure of about 30 to about 60 Torr; removing the excess frying oil adhering to the banana slices while still maintaining a pressure of about 30 to about 60 Torr; and thereafter restoring the pressure to atmospheric pressure. No anti-browning treatment is required.