METHOD FOR OBTAINING HEALTHY FOOD SNACK FOR HEALTH

摘要

1. A method of preparing a food product in a non-oil medium in which the final product mimics the organoleptic characteristics of a product prepared by frying, this method includes the steps of:! a) determining a dehydration profile corresponding to the desired final food product; ! b) preparing a food product for cooking; ! c) preparing the food product in a non-oil medium at a controlled speed, wherein said controlled speed is adjusted to simulate the dehydration profile of step a) for the food product from step b). ! 2. The method according to claim 1, characterized in that the cooking in stage b) includes cooking in a microwave. ! 3. The method according to claim 1, characterized in that the food product from stage b) comprises food material selected from the group consisting of potato, sweet potato, beetroot, carrot, parsnip, sweet potato, turnip, pumpkin, zucchini, asparagus, mushrooms , broccoli, cauliflower, sweet pepper, Chilean pepper, peas, sweet corn, celery, tomatoes, olives, eggplant, table beets, fennel, onions, spinach, leaf beets, cabbage, almonds, peanuts, walnuts, pecans, Brazilian, pumpkin, sunflower, sesame, poppy, squash, peas, turkish peas, lentils, beans, Turkish beans, fodder beans, oil beans, soybeans, green beans, black-eyed beans, oats, wheat, sorghum, rice, millet, rye, barley, basil, bay leaves, coriander, mint, cumin, garlic, lemongrass, oregano, capsicum, ginger, parsley, pepper and mixtures thereof. ! 4. The method according to claim 1, characterized in that the fried product contains a dough before frying