CN102100343A - Fried coconut meat food and preparation method thereof - Google Patents
Fried coconut meat food and preparation method thereof Download PDFInfo
- Publication number
- CN102100343A CN102100343A CN2010106056676A CN201010605667A CN102100343A CN 102100343 A CN102100343 A CN 102100343A CN 2010106056676 A CN2010106056676 A CN 2010106056676A CN 201010605667 A CN201010605667 A CN 201010605667A CN 102100343 A CN102100343 A CN 102100343A
- Authority
- CN
- China
- Prior art keywords
- coconut meat
- fried
- minutes
- sugar
- coconut
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses fried coconut meat food and a preparation method thereof. The preparation method comprises the following frying step of frying the coconut meat at the temperature of between 100 and 110 DEG C and vacuum degree of 0.08 to 0.096 MPa for 10 to 20 minutes to obtain fried coconut meat, namely obtain the fried coconut meat food. The fried coconut meat food has rich nutrients, crispy mouthfeel and long quality guarantee period, is convenient to carry and is an ideal healthy food. The preparation method is simple and convenient in operation, low in cost and great in economic and social benefits.
Description
Technical field
The present invention relates to a kind of fried coconut meat food and preparation method thereof.
Background technology
Coconut (Coconut palm, formal name used at school Cocos nucifera L.) is the perennial tropical woody oleiferous plants crop of Palmae cocoanut.The general economic life reaches 60-70.Coconut palm really is the fruit of coco, and part that can be edible is coconut meat and coconut water, and the bright coconut meat of ripe coconut palm fruit is fatty about 33%, and protein is about 4%, and is rich in various trace elements.In recent years, utilize the coconut food such as coconut milk, coconut candy, cocoa-nut cake of coconut meat exploitation to enjoy consumer's favor with its strong coconut palm fragrant breeze flavor.Yet still there is not the crisp flake products of coconut in the market.
Summary of the invention
An object of the present invention is to provide a kind of method for preparing fried coconut meat food.
The method of the fried coconut meat food of preparation provided by the present invention, comprise following fried step: is that 100 ℃-110 ℃ and vacuum are under the condition of 0.08Mpa-0.096Mpa fried 10 minutes-20 minutes with coconut meat in temperature, obtain the coconut meat after fried, promptly obtain fried coconut meat food.
In the said method, after described fried step, comprise following de-oiling step: is that 0.07Mpa-0.08Mpa, centrifugal rotational speed are under the condition of 300r/min-500r/min centrifugal 10 minutes-15 minutes with described coconut meat after fried in vacuum, obtains the coconut meat after the de-oiling.
In the said method, in the described fried step, described temperature is 100 ℃, 105 ℃ or 110 ℃, and described vacuum is 0.08Mpa, 0.09Mpa or 0.096Mpa, and the described fried time is 20 minutes, 15 minutes or 10 minutes.
In the said method, in the described de-oiling step, described vacuum is 0.07Mpa, 0.075Mpa or 0.08Mpa, and described centrifugal rotational speed is 300r/min, 400r/min or 500r/min, and the described centrifugal time is 15 minutes, 12 minutes or 10 minutes.
In the said method, before described fried step, comprise the following sugared step of boiling: coconut meat, water and sugar are mixed, boiled 10 minutes-20 minutes., obtain boiling the coconut meat after the sugar; The described time of boiling was specially 10 minutes, 15 minutes or 20 minutes.
In the said method, described boiling in the sugared step, the quality proportioning of described coconut meat, clear water and sugar is a coconut meat: water: sugar=40-45: 45-50: 10, be specially coconut meat: water: white granulated sugar=40: 50: 10, coconut meat: water: white granulated sugar=42: 48: 10 or coconut meat: water: white granulated sugar=45: 45: 10.
In the said method, described boil sugared step after, before described fried step, comprise following freezing step: will boil coconut meat after the sugar at-18 ℃--placed 2 hours-3 hours under 25 ℃ the temperature, obtain the coconut meat after freezing.
In the said method, described temperature is-18 ℃ ,-22 ℃ or-25 ℃, and the time of described placement is 3 hours, 2.5 hours or 2 hours.
In the said method, described sugar is the food-grade white granulated sugar.
In the said method, described coconut meat is coconut meat sheet or coconut meat silk.
Another object of the present invention provides a kind of fried coconut meat food.
Fried coconut meat food provided by the present invention, for having the following fried coconut meat of following feature: moisture is 6.0%, acid value with buttermeter is 4mg/g, peroxide value with buttermeter is 15.0meq/kg, sulfur dioxide residual quantity is 0.20g/kg, and arsenic content is 0.3mg/kg, and lead content is 0.5mg/kg, benzoic acid content is 0.3g/kg, and saccharin sodium content is 3.0g/kg.
Above-mentioned fried coconut meat food prepares according to above-mentioned arbitrary described method.
The fried coconut meat that the inventive method obtains is nutritious, mouthfeel is crisp, long shelf-life, is easy to carry, and is a kind of desirable healthy food.The present invention prepares that the method for fried coconut meat is easy and simple to handle, cost is low, has bigger economic benefit and social benefit.
The specific embodiment
Employed experimental technique is conventional method if no special instructions among the following embodiment.
Used material, reagent etc. if no special instructions, all can obtain from commercial channels among the following embodiment.
Following white granulated sugar is the food-grade white granulated sugar.
The preparation of embodiment 1, fried coconut meat sheet
One, the preparation of fried coconut meat sheet
(1) coconut meat sheet preparation: get coconut, go the coconut palm palm fibre and remove coconut husk, get coconut meat, the coconut meat after the peeling is cut into slices, obtain the coconut meat sheet.
(2) boil sugar: coconut meat sheet, clear water and white granulated sugar are mixed, and wherein the proportioning of coconut meat sheet, clear water and white granulated sugar is 40 kilograms of coconut meat sheets, 50 kilograms in clear water, 10 kilograms of white granulated sugars, boils 10 minutes, and well-done coconut meat sheet was sieved the drop syrup 10 minutes with drop.
(3) freezing: as the coconut meat sheet behind the drop syrup to be placed 3 hours in-18 ℃ of freezers, obtained the coconut flakes after freezing.Not freezing crisp inadequately, after freezing, can play crisp effect.
(4) vacuum frying: the coconut meat sheet after freezing is put into Vacuum frying machine, and promoting oil temperature is 100 ℃, and makes vacuum reach 0.08Mpa simultaneously, fried 20 minutes, obtains the coconut meat sheet after fried.
(5) centrifugation de-oiling: the dress coconut meat sheet material basket after fried is promoted to pasta, is 0.07Mpa in vacuum, opens the centrifugation de-oiling motor, make coconut meat sheet material basket rotating speed rise to 300r/min, centrifugation de-oiling 15 minutes so that the coconut meat sheet de-oiling after fried, obtains the coconut meat sheet after the de-oiling.
(6) pack: the coconut meat sheet after the de-oiling is poured into sprayed auxiliary materials such as salt, ground pepper, chilli powder in the flavoring machine at once, cooling back inflated with nitrogen seal package is finished product.
Two, the Quality Detection of fried coconut sliced meat
1, organoleptic examination: sample is divided in white enamel tray, in the environment of bright and clear, free from extraneous odour, with the naked eye directly observed color and luster, form and impurity, smell its smell, taste flavour.
The result is as shown in table 1.
Table 1, organoleptic detection
| Color and luster | Yellow or light yellow |
| Flavour and mouthfeel | Coconut palm is obviously fragrant, and little peppery, salty, sweet, mouthfeel is crisp |
| Impurity | The visible exogenous impurity of no naked eyes |
2, physical and chemical index detects
The physical and chemical index detection method is as follows:
Moisture: press the GB/T14769 regulation and carry out.
Acid value: press the GB/T5009.56 regulation and carry out.
Peroxide value: press the GB/T5009.56 regulation and carry out.
Sulfur dioxide: the regulation of pressing GB/T5009.34 is carried out.
Arsenic: the regulation of pressing GB/T5009.11 is carried out.
Plumbous: the regulation of pressing GB/T5009.12 is carried out.
Benzoic acid: the regulation of pressing GB/T5009.29 is carried out.
Saccharin sodium: the regulation of pressing GB/T5009.28 is carried out.
The result is as shown in table 2.
Table 2, physical and chemical index
| Project | The result |
| Moisture % (quality percentage composition) | 6.0 |
| Acid value (with buttermeter) is mg/g (KOH) | 4 |
| Peroxide value (with buttermeter) meq/kg | 15.0 |
| Sulfur dioxide residual quantity g/kg | 0.20 |
| Total arsenic (in As) mg/kg | 0.3 |
| Plumbous (Pb) mg/kg | 0.5 |
| Benzoic acid g/kg | 0.3 |
| Saccharin sodium g/kg | 3.0 |
3, microbiological indicator:
Detection method is as follows:
Total plate count: press the GB/T4789.2 regulation and carry out.
Coliform: press the GB/T4789.3 regulation and carry out.
Pathogenic bacteria: press GB/T4789.4, GB/T4789.5, GB/T4789.10, GB/T4789.15 and stipulate to carry out.The result is as shown in table 3.
Table 3, microorganism detection result
The preparation of embodiment 2, fried coconut meat sheet
Basic identical described in preparation method and the embodiment 1, different is as follows:
1) boil in the sugared step, boiling time is 15 minutes; The raw material proportioning is the coconut meat sheet: clear water: white granulated sugar=42: 48: 10.
2) in the freezing step, freezing temperature is-22 ℃, and the freezing time is 2.5 hours.
3) in the vacuum frying step, frying temperature is that 105 ℃, vacuum are that 0.09Mpa, fried time are 15 minutes.
4) in the centrifugation de-oiling step, vacuum is that 0.075Mpa, centrifugation time are that 12 minutes, material basket centrifugal rotational speed are 400r/min.
There is not significant difference described in the quality of the fried coconut meat sheet that obtains in the present embodiment 2 and the embodiment 1.
The preparation of embodiment 3, fried coconut meat sheet
Basic identical described in preparation method and the embodiment 1, different is as follows:
1) boil in the sugared step, boiling time is 20 minutes; The raw material proportioning is the coconut meat sheet: clear water: white granulated sugar=45: 45: 10.
2) in the freezing step, freezing temperature is-25 ℃, and the freezing time is 2 hours.
3) in the vacuum frying step, frying temperature is that 110 ℃, vacuum are that 0.096Mpa, fried time are 10 minutes
4) in the centrifugation de-oiling step, vacuum is that 0.08Mpa, centrifugation time are that 10 minutes, material basket centrifugal rotational speed are 500r/min.
There is not significant difference described in the quality of the fried coconut meat sheet that obtains in the present embodiment 3 and the embodiment 1.
Also coconut meat can be cut into difformities such as thread, bulk, and make the fried coconut meat food of various trait.
Claims (9)
1. method for preparing fried coconut meat food, comprise following fried step: is that 100 ℃-110 ℃ and vacuum are under the condition of 0.08Mpa-0.096Mpa fried 10 minutes-20 minutes with coconut meat in oily temperature, obtain the coconut meat after fried, promptly obtain fried coconut meat food.
2. method according to claim 1, it is characterized in that: after described fried step, comprise following de-oiling step: is that 0.07Mpa-0.08Mpa, centrifugal rotational speed are under the condition of 300r/min-500r/min centrifugal 10 minutes-15 minutes with described coconut meat after fried in vacuum, obtains the coconut meat after the de-oiling;
In the described fried step, described oily temperature is 100 ℃, 105 ℃ or 110 ℃, and described vacuum is 0.08Mpa, 0.09Mpa or 0.096Mpa, and the described fried time is 20 minutes, 15 minutes or 10 minutes;
In the described de-oiling step, described vacuum is 0.07Mpa, 0.075Mpa or 0.08Mpa, and described centrifugal rotational speed is 300r/min, 400r/min or 500r/min, and the described centrifugal time is 15 minutes, 12 minutes or 10 minutes.
3. method according to claim 1 and 2 is characterized in that: before described fried step, comprise the following sugared step of boiling: described coconut meat, water and sugar are mixed, boiled 10 minutes-20 minutes, obtain boiling the coconut meat after the sugar; The described time of boiling was specially 10 minutes, 15 minutes or 20 minutes.
4. according to arbitrary described method among the claim 1-3, it is characterized in that: described boiling in the sugared step, the quality proportioning of described coconut meat, water and sugar is a coconut meat: water: sugar=40-45: 45-50: 10, be specially coconut meat: water: sugar=40: 50: 10, coconut meat: water: sugar=42: 48: 10 or coconut meat: water: sugar=45: 45: 10.
5. according to arbitrary described method among the claim 1-4, it is characterized in that: described boil sugared step after, before described fried step, comprise following freezing step: the described coconut meat that boils after the sugar was placed 2 hours-3 hours, obtained the coconut meat after freezing under-18 ℃～-25 ℃ temperature;
Described temperature is-18 ℃ ,-22 ℃ or-25 ℃, and the time of described placement is 3 hours, 2.5 hours or 2 hours.
6. according to arbitrary described method among the claim 1-5, it is characterized in that: described sugar is the food-grade white granulated sugar.
7. according to arbitrary described method among the claim 1-6, it is characterized in that: described coconut meat is coconut meat sheet or coconut meat silk.
8. fried coconut meat food, for having the fried coconut meat food of following feature: moisture is 6.0% (quality percentage composition), acid value with buttermeter is 4mg/g, peroxide value with buttermeter is 15.0meq/kg, sulfur dioxide residual quantity is 0.20g/kg, arsenic content is 0.3mg/kg, and lead content is 0.5mg/kg, and benzoic acid content is that 0.3g/kg and saccharin sodium content are 3.0g/kg.
9. fried coconut meat food according to claim 8 is characterized in that: described fried coconut meat food prepares according to arbitrary described method among the claim 1-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010106056676A CN102100343A (en) | 2010-12-24 | 2010-12-24 | Fried coconut meat food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010106056676A CN102100343A (en) | 2010-12-24 | 2010-12-24 | Fried coconut meat food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102100343A true CN102100343A (en) | 2011-06-22 |
Family
ID=44153582
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010106056676A Pending CN102100343A (en) | 2010-12-24 | 2010-12-24 | Fried coconut meat food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102100343A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103702571A (en) * | 2011-07-22 | 2014-04-02 | 福瑞托-雷北美有限公司 | Low pressure deoiling of fried food product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087479A (en) * | 1993-10-13 | 1994-06-08 | 徐辉 | A kind of method for preparing fresh and crisp vegetables and fruits |
| CN1196898A (en) * | 1997-04-22 | 1998-10-28 | 承德市侨源贸易公司 | Tech. for prodn. of puffed fruit and vegetable crisp and its products |
| CN1582745A (en) * | 2004-06-16 | 2005-02-23 | 云南省供销合作社科学研究所 | Instant bagged edible fungus and its making method |
-
2010
- 2010-12-24 CN CN2010106056676A patent/CN102100343A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087479A (en) * | 1993-10-13 | 1994-06-08 | 徐辉 | A kind of method for preparing fresh and crisp vegetables and fruits |
| CN1196898A (en) * | 1997-04-22 | 1998-10-28 | 承德市侨源贸易公司 | Tech. for prodn. of puffed fruit and vegetable crisp and its products |
| CN1582745A (en) * | 2004-06-16 | 2005-02-23 | 云南省供销合作社科学研究所 | Instant bagged edible fungus and its making method |
Non-Patent Citations (1)
| Title |
|---|
| 《海南大学学报自然科学版》 20030630 肖红等 椰子的开发利用 183-189 1-9 第21卷, 第2期 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103702571A (en) * | 2011-07-22 | 2014-04-02 | 福瑞托-雷北美有限公司 | Low pressure deoiling of fried food product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100569104C (en) | A kind of round-shaped glutinous rice cake and manufacture method thereof | |
| CN102293359B (en) | Pineapple jam and preparation method thereof | |
| CN103548960A (en) | Making method of nostoc sphaeroids kutz nutritional crisps | |
| CN103229796A (en) | Green bonnie flower liver protection biscuit and preparation method thereof | |
| CN102919693B (en) | Preparation method for waxy rice tea cake | |
| RU2492691C1 (en) | Poppy seed filler | |
| CN104255860A (en) | Preparation method of red-core pitaya and mochi bread | |
| CN103120241A (en) | Method for manufacturing preserved dragon fruits | |
| CN103766854A (en) | Osmanthus fragrans and carambola jam and preparation method thereof | |
| CN101507490B (en) | Pickled pepper edible fungus and preparation method thereof | |
| KR101421186B1 (en) | Preparation method for korean traditional cookie using apple grain syrup | |
| CN103689193A (en) | Method for preparing sweet potato preserved fruit | |
| CN102100343A (en) | Fried coconut meat food and preparation method thereof | |
| JP2011500064A (en) | Natural food supplement Toro Aoi Food | |
| KR102145337B1 (en) | Method for making bread using sweet persimmon filling | |
| CN103504250A (en) | Fruity lotus powder granules | |
| KR101921031B1 (en) | Preparing Method for Sweet Jelly of Mulberry And Sweet Jelly of Mulberry Prepared Thereby | |
| CN102726587A (en) | Sweet potato flour candy and preparation method thereof | |
| CN103005535A (en) | Safe production process of high quality baked macadamia nut | |
| Sujatha et al. | Optimization of ingredients in papaya fruit bar | |
| KR101628347B1 (en) | Corni fructus jam made from corni fructus pulp puree | |
| KR20100000544A (en) | Sweet pumpkin bread and method for manufacture thereof | |
| CN105285296A (en) | Almond hard candy and preparation method | |
| KR100865527B1 (en) | Composition for confectionary using pear-slurry and method thereof | |
| CN105475938A (en) | Cheery and Lycium chinensis jam |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| AD01 | Patent right deemed abandoned |
Effective date of abandoning: 20110622 |
|
| C20 | Patent right or utility model deemed to be abandoned or is abandoned |