| 摘要 |
PURPOSE:To produce efficiently a dried food having improved quality without requiring the change in oil temperature, by heat-treating a food in oil while adjusting the vacuum degree in the atmosphere of a fryer, draining the oil, and releasing the vacuum. CONSTITUTION:A food is heat-treated in a fryer to produce a dried food. In the process, the vacuum conditions are changed to control freely and rapidly the evaporation conditions of water in the food though the oil temperature is kept at a relatively low constant value, and the aimed dried food having improved appearance, hue and taste is produced. For example, raw material noodles are (i) fried in oil at about 110-120 deg.C oil temperature under about 760-300Torr pressure for about 15-30sec, (ii) fried in oil under about 10-80Torr pressure for about 30sec and (iii) drained of the oil. The pressure is then returned to ordinary value to give the aimed noodles. |
