| The wild vegetable which grows in Chang Bai Mountain is abundant. It is free from population without agrochemical or fertilizer remaining and is rich in nourishment. Currently, as far as wild vegetable concerned, the problem is that technique of vegetable is outdated and the production is single. Taking the wild vegetables as the raw material adopts the advanced processing technique vacuum deep-frying. The production and the technique will develop the new realm for the exploitation of my province countryside vegetables resources necessarily, thus bringing considerable economic performance, arousing the development of the economy . In this research ,choosing four kinds of wild vegetable which has the representative of Mountain Changbai to carry on the vacuum deep-frying technique. Through this experiment ,we get the vacuum deep-frying parameter.then we study the technique course and analyse the hazard analysis critical contral point(HACCP). All above will direct the processing of vacuum deep-frying. The result of this experiment as follows:1. Pteridium aguilinum experiment parameter: deep-frying time is 25 minutes, tle loading is 1.75 kg, oil temperature is 95℃, centrifugal separating rate is 450r/min, separating time is 8 min.2. Pteridium aguilinum experiment parameter: deep-frying time is 20 minutes, the loading is 1.5 kg, oil temperature is 95℃, centrifugal separating rate is 450r/min, separating time is 8 min.3. Pteridium aguilinum experiment parameter: deep-frying time is 25 minutes, the loading is 2.5 kg, oil temperature is 105℃, centrifugal separating rate is 550r/min, separating time is 8 min.4. Pteridium aguilinum experiment parameter: deep-frying time is 25 minutes, the loading is 2.0 kg, oil temperature is 105℃, centrifugal separating rate is 550r/min, separating time is 11 min.5. The control points of HACCP in the course of wild vegetable deep-frying are material quality control point, pretreatment control point, vacuum deep-frying control point and oil separating control point.
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