Method for improving and conditioning quality of edible podded pea fried leisure food through combined processing of ultrasonic waves

The invention relates to a method for improving the quality of conditioning edible podded pea fried leisure food through combined processing of ultrasonic waves, belonging to the technical field of fruit and vegetable processing. According to the method, fresh edible podded pea used as a raw material is subjected to ultrasonic wave combined pretreatment (ultrasonic wave cleaning, ultrasonic wave hot ironing enzyme deactivation, ultrasonic wave assisted permo-treatment and ultrasonic wave assisted quick-freezing), ultrasonic wave assisted vacuum oil frying, vacuum deoiling, seasoning, packaging and storing. The conditioning edible podded pea is subjected to ultrasonic wave combined pretreatment, thus the pretreatment time and the vacuum oil frying time are shortened, the comprehensive quality of the conditioning edible podded pea is improved, and the brittleness of the conditioning edible podded pea is improved. The conditioning edible podded pea prepared by adopting the method is low in oil content, rich in nutrients, and good in color, fragrance and taste, an is a healthy nutritive leisure food which is suitable for people of all ages. The invention aims at developing a novel vacuum oil frying process of the conditioning edible podded pea, provides a new thought for the development of the pea leisure food, and is expected to bring large economic benefit in future.