| 摘要 |
PURPOSE:To prepare fried food such as potato chip, etc., having low acid value and peroxide value, without using synthetic antioxidant, by frying the raw material at or below a specific temperature if necessary under reduced pressure. CONSTITUTION:The vegetable to be fried is subjected to the treatments such as washing with water, boiling in water, steaming, etc. according to its kind, degree of ripening, etc., and sliced to thickness of 1-5mm.. The sliced raw material is treated with an antioxidant such as vitamin C, vitamin E, erythorbic acid, etc., and an organic acid such as citric acid, etc. After draining the excessive water and drying in air, the raw material is dipped in an oil preheated at <=140 deg.C, preferably 110-90 deg.C, if necessary under reduced pressure of about 100-30mm.Hg. A fried food having low acid value and peroxide value can be prepared by this method without using synthetic antioxidant. |
