(1) Process flow

Raw materials → pretreatment → hardening and color protection → blanching → vacuum infiltration edible filler → vacuum low temperature frying, deoiling → cooling → shaping → packaging.

(2) Operation points

raw material

There are many types of Hami melon in Xinjiang, and it is better to use the Jiashi melon, Fortress red or 86 series varieties with seven or eight ripe green flesh as the processing requirements.

Pretreatment and hardened color protection

The fresh cantaloupe is peeled, seeded and chopped, cut into pieces of 4 to 5 cm thick and 3 to 4 mm thick, then put into the salt solution containing Ca~(2+) for hardening and color protection for 2 to 3 hours. Take it lightly to reduce damage.

Blanching

The hardened and color-protected melon pieces are placed in a 1% NaCl solution and blanched at a temperature of about 90° C. for 5-6 minutes to inactivate the enzyme activity, prevent the enzymes from being browned, and remove the air in the raw materials and remove them in time. . Avoid oxidation, blanching the melon slices in time to remove and cool.

Vacuum infiltration edible filler

Since fresh Hami melon generally has a moisture content of more than 85% and dry matter accounts for only 15% or less, most of them exist in the form of glucose, fruits and vegetables, etc. When the melon slices are vacuum fried and dehydrated, a lot of water evaporates and the raw materials shrink and deform, in order to increase raw materials. The solid, which reduces the shrinkage, immersed the raw melons in a vacuum tank with colloid milled milk having a high osmotic pressure and a suitable concentration of edible dextrins and CMC mixed fillers, and vacuum-handled it. The general vacuum degree is about 0.08 MPa. It is 15 to 20 minutes.

Vacuum low temperature frying

The treated melon slices were placed in a frying basket and vacuum deep fried. The two stainless steel vacuum tanks are steam-heated in the sandwich, with stainless steel tubes and valves interposed in the middle. One is a preheated standby transfer tank, and the other is a frying and deoiling tank. The vacuum reserve tank pre-heats the oil temperature to 110°C, the vacuum degree is 0.095 MPa, and the intermediate connecting valve is opened to pump into the vacuum frying tank. When the frying begins, the oil temperature drops to about 90°C and the vacuum degree reaches 0.085 MPa, along with the oil The explosion time is prolonged. The vacuum degree and the oil temperature are gradually increased. When the temperature rises to 98 to 100°C and the vacuum degree is about 0.90 MPa, the moisture in the melon pieces is basically evaporated, and the frying process needs to be completed in about 15 minutes. .

Vacuum deoiling

The size of the fat content is one of the important indicators for judging the quality of crisps. If vacuum-low-temperature fried melon pieces are returned to normal pressure, the pressure difference will cause the oil to suck in the pores of human melons and greatly increase the oil content of the product. Therefore, the vacuum In the state, the pieces must be separated from the oil layer after frying. Take the principle that the liquid with low vacuum in one side of the vacuum tank will flow to the higher side, and by controlling the degree of vacuum, open the middle valve to make the oil flow from the frying tank to the standby preheating tank, so that the melon slices are in the vacuum frying tank By rotary centrifugal deoiling, the oil in the melon pieces is thrown out to achieve vacuum deoiling.

Cooling, shaping, packaging

The melon pieces, which were vacuum-fried at low temperature and deoiled under vacuum, were taken out of the frying jar and cooled, while partially curled pieces of the melon were developed. After the product to be cooled is crispy, it is then vacuum filled with nitrogen.

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