| 摘要 |
<p>PURPOSE:To obtain a dried food having the flavor, color and appearance of raw material and giving crispy and soft feeling to the palate, by subjecting a raw material to be dried to various treatments such as trimming, shaping, blanching, etc., slowly freezing the treated material and frying in oil under reduced pressure after thawing. CONSTITUTION:A raw material to be dried (e.g. raw sweet potato) is subjected to various treatments such as trimming, shaping, blanching, etc., at need and slowly frozen in a freezer at -20 deg.C for 15hr. The frozen material is thawed by leaving in a room temperature atmosphere, immersed in a solution of sugar, starch, protein, etc., at need, put into a vacuum frier furnished with a basket- type centrifugal deoiling apparatus, evacuated to <=20Torr with a vacuum pump and fried in an oil under reduced pressure by supplying the frier with an oil or fat of 70-90 deg.C. The objective dried food having a water-content of <=5% can be produced by this process.</p> |
