DESC:FRIED SNACK, A METHOD OF PREPARING THE FRIED SNACK AND A SYSTEM FOR PREPARTION THEREOF CLAIMS:1.A dehydrated fried snack of pulse comprising at least one pulse characterized in that the dehydrated fried snack having moisture content of less than 5% w/w, water activity value of less than 0.5 and shelf life upto 6 months.
2.The dehydrated fried snack as claimed in claim 1, wherein the snack of pulse is uradvada or dal vada.
3. A dehydrated fried snack as claimed in claim 1 wherein the at least one pulse is selected from black-gram,yellow pigeon peas black chickpeas,yellow split-peas, and split-mung beans or a combination thereof.
4.A method of preparing a dehydrated fried snack as claimed in any one of claims 1 - 3, said method comprises of:
a.preparing a dough batter of at least one pulse with required quantity of water, the dough having bulk density value between 0.80 and 0.97 g/ml,
b.loading the dough batter into hopper,
c.dropping the batter, in form of predetermined shapes into a pre-heated oil kept at a temperature ranging between 155 and 175oC in a tray and frying it for 1 to 10 minutes or until the snack turns to golden yellow color, wherein the pre-determined shapes of batter forms an edible snack on frying,
d.soaking the edible snack in 0.2 to 0.3 percent weight salted hot water mixed with 0.05 to 0.065 percent weight of malic acid for 10 to 60 minutes, and squeezing the soaked snack for removing water, followed by freezing at a temperature in the range of -25 to -5oC for 8 to 24 hours, to obtain frozen snack, and
e. vacuum drying the frozen snack for a period between 5 and 15 hours, at a temperature in the range of 30oC to 50oC, and cooling to room temperature to obtain dehydrated fried snack having moisture content of less than 5% w/w and water activity value of less than 0.5.
5.The method as claimed in claim 4, wherein the preparing of the batter of at least one pulse comprising soaking and grinding of the at least one pulse to obtain batter having a bulk density in the range of 0.80 to 0.97 g/ml.
6.The method as claimed in claim 5, wherein the preparation of the better further comprises the step of the addition of at least 1 to 10 w/w % of soaked rice or rice flour .
7.The method as claimed in claim 4, wherein the preparing of the batter of at least one pulse further comprises adding finely cut vegetables and additives selected from cumin seed, ginger extract, Asafoetida, or combinations thereof.
8.The method as claimed in claim 4, wherein the edible snack on frying is consumable as such without soaking, freezing, and vacuum drying.
9.A system for preparing a fried snack, the system comprising:
a die;
a hopper mounted above the die, wherein the hopper is adapted to receive to batter and supply it to the die;
at least two rollers mounted on the die to rotate about its respective longitudinal axis, wherein the batter supplied by the hopper is homogenized by the at least two rollers; and
wherein the die comprises a plurality of holes, and wherein the homogenized batter enters the plurality of holes to form a pre-defined shaped batter for preparing a fried snack.
10. The system as claimed in claim 10, wherein the system further comprises at least one cutter (i.e. wire) coupled to the die, wherein the at least one cutter is adapted to cut the pre-defined shaped batter at regular intervals.
11.The system as claimed in claim 10, wherein the shaped batter is discharged into an oil pan for frying, wherein the frying of the dough shaped batter forms the fried snack.
12.The system as claimed in claim 11, wherein the oil pan comprises edible oil which is heated to a predetermined temperature for frying.
13.The system as claimed in claim 12, wherein the predetermined temperature is in a range of about 155 degrees Celsius to about 175 degrees Celsius.
14.The system as claimed in claim 9, the system further comprises one or more paddle rotatably mounted on the oil pan, wherein the paddle is adapted to rotate about its longitudinal axis to maintain a uniform temperature of oil in the oil pan.
15.The system as claimed in claim 12, wherein the oil is heated to the predetermined temperature by application of burner, and wherein the burner is mounted below the oil pan.
16.The system as claimed in claim 12, wherein one or more temperature sensors are coupled to the oil burner for sensing the temperature of the oil, and the burner is switched-off when the temperature of the oil, sensed by the one or more sensors, is greater than the predetermined temperature.
17.The system as claimed in claim 9, further comprising a freezing unit for freezing the water soaked fried snack and vacuum drying unit for drying the frozen fried snack to obtain a dehydrated vada having moisture content of less than 5% and water activity of less than 0.5.
18.A method of preparing of a dish selected from dahivada or sambarvada or rasamvada comprises re-hydrating the dehydrated vada for 2- 15 minutes by immersing in the said rehydrated vada in the respective dish.
19.The method as claimed in claim 18, wherein the dehydrated Vada is dipped in water for about 1 to 10 minutes followed by squeezing it to remove excess water and immersing into dahi or sambar or rasam.
20.A method of preparing ready to eat rasamvada comprises, adding the dehydrated vada of claim 1 and a rasam mix powder to a container and pouring required amount of hot-water to the above container, keeping the container for about 5 to 10 minutes under closed condition, mixing the contents by shaking the closed-container to obtain ready to eat rasamvada.