Method for improving the efficiency of microwave-assisted vacuum frying for conditioned sliced fruits and vegetables with the assistance of an ultrasonic wave

摘要

A method for improving the efficiency of microwave-assisted vacuum frying for conditioned sliced fruits and vegetables with the assistance of an ultrasonic wave belongs to the field of fruit and vegetable chip processing. In the present invention, using conditioned fruits and vegetables as raw material, the efficiency of microwave-assisted vacuum frying is finally improved by the steps of washing, cutting, blanching, microwave assisted vacuum frying involving low frequency ultrasonic wave, vacuum deoiling, seasoning, packaging and storage and increasing the crispness and color of crisp chip products by increasing the frying dehydration rate under the influence of an ultrasonic wave in a microwave assisted vacuum frying operation to produce conditioned high quality fried fruits and vegetables. The process of the present invention realizes high efficiency in the processing of conditioned fruits and vegetables, a crisper texture of the resulting product, and improved overall product quality.