With the improvement of living standards, people's food has also begun to diversify. Although popular vegetables have also been active in the market, many new varieties of vegetables have appeared, such as sweet peppers, space peppers, and some hybrid fruits. Methods are also diverse. Yellow okra, also known as coffee okra, is a variety of okra. It is indeed a new type of vegetable for the mass vegetable that has been bred for many years in our country. The introduction of okra has attracted the attention of a lot of consumers, most of them like it very much. The nutritional value of okra is also very high. There are many Prominent place.
The yellow okra is warm and warm. It is native to Africa and is widely cultivated in tropical and subtropical areas. China's Hunan, Hubei, Guangdong and other provinces also have extensive cultivation areas. Yellow okra is known as the King of Vegetables, and has very high economic uses and edible values. In many countries, it has become the preferred vegetable for athletes. CCTV agricultural channels, financial channels, and local TVs have all reported on it! In recent years, health vegetables with huge market development potential in Japan, Taiwan, Hong Kong, Shanghai and other places have broad development markets.
Yellow okra's tender fruit has a short fresh-keeping period. The tender fruit can be stored for 7 days in a cold storage at 0 to 5 ° C, and can only be stored at room temperature for 2 to 3 days. The growth and harvest period of the okra is just because the temperature is high in the hot summer season, the water evaporates quickly, and the fruit surface is easy to leathery and aging. In addition, after the fruit is abraded, it is easy to darken and become corrupt. To meet the annual supply market needs can only be solved through fresh sales combined with quick freezing, drying and other means.
In recent years, the public has become increasingly demanding on the nutritional content, fat content, and oil content of foods, and okra has become one of the healthy green foods that meet the public's requirements. Okra crispy is a healthy fruit and vegetable crisp (fried yellow okra) made from fresh yellow okra and fried in a frying process. The product maintains the shape, color and most of the nutrition of the okra, and its crunchy texture, low calorie and high fiber make it an essential snack for home travel and office work.
Processing of okra crisps includes the following steps:
(1) Selection: Select yellow okra fruit with no pests and mechanical damage, with a length of 10 ~ 15cm as raw material.
(2) Hot bleaching: Put the young okra fruit in hot water or steam at 80 ~ 100 ℃ for 2 ~ 10min, and then remove and drain the surface water.
(3) Slicing: The root pedicles and tips of both ends of the yellow okra pod after blanching are cut away, and the section in the middle is retained for sectioning, and the thickness of the slice is controlled to 1 to 2 cm. If you want to make the whole fruit okra crunchy, you don't need to slice it.
(4) Quick freezing: The sliced okra is frozen at 18-50 ° C for 10-24 hours.
(5) Vacuum frying: Deep-frozen okra fruit pieces are fried for 90minutes around at a vacuum of 200-500Pa and a temperature of 80-95 ° C by Tindo VF250 vacuum frying machine or VF400 vacuum frying machine.
(6) Vacuum degreasing: The fried okra fruit pieces are degreased at a speed of 100 to 300 r / min for 2 to 3 minutes.
(7) Separation of fruit seeds: The degreased okra fruit pieces are placed in a 4-6 mesh sieve, which is continuously rolled and sieved repeatedly until no fruit seeds are sieved out, and then the sieve is collected and used. If you want to make the whole fruit yellow okra crisp, you can ignore this step.
(8) Packaging: After the puffed okra fruit pieces are cooled again, they are packed with nitrogen in aluminum foil bags to obtain the ready-to-eat crispy okra chips.
Using modern technology and vacuum vacuum low-temperature food frying equipment to fry the yellow okra fruit, reducing the water content of the okra fruit to less than 3%, which not only greatly prolongs the storage period but also increases the storage capacity and can be used as refreshment 5. Snacks and snacks have increased the added value of the product and provided a new technical approach for the intensive processing and development of okra.
