Method for producing vacuum-fried snack with improved quality and reduced oil content

摘要

The present invention relates to a method for manufacturing vacuum-fried snacks with a reduced oil content and excellent quality. According to the present invention, the method comprises: a step (1) of adding water to a petal of Calendula officinalis and performing extraction and filtration to prepare an extract of Calendula officinalis; a step (2) of mixing a calcium lactate solution and salt water with the extract of Calendula officinalis prepared in the step (1) to prepare an immersion solution; a step (3) of cutting and preparing one or more materials selected from a group consisting of vegetables, fruits, and mushrooms; a step (4) of immersing the cut materials prepared in the step (3) in a dilute kalamansi solution, putting the cut materials therefrom, and dehydrating the same; a step (5) of immersing the dehydrated materials prepared in the step (4) in the immersion solution prepared in the step (2), putting the cut materials therefrom, and dehydrating the same; a step (6) of quickly freezing the dehydrated cut materials of the step (5); a step (7) of frying the quickly-frozen cut materials of the step (6) in a vacuum state; and a step (8) of removing oil from the fried cut material of the step (7).