The invention discloses a production method for non-oil instant
edible fungus chips and belongs to the technical field of agricultural product
deep processing. The production method for the
edible fungus chips comprises the following steps: selecting, cleaning, precisely
cutting, ironing, bleaching, deactivating
enzyme and cooling the
edible fungus raw materials, and then performing ultrasonic auxiliary dipping, leachating, quick-freezing, vacuum
freeze drying, vacuum
microwave puffing
drying,
seasoning and packaging on the pretreated edible
fungus raw materials. In the production method, a new process of ultrasonic auxiliary dipping, vacuum
freeze drying and follow-up vacuum
microwave staged combination
drying is adopted, thereby reserving the thermal sensitivity nutritive components andbiological activity functional components of the edible
fungus to the largest extent, obviously shortening the
drying time and saving the production cost. The product has the characteristics of non-frying property, high puffing rate, attractive color, crisp
mouthfeel, and the like, and is natural and environmentally-friendly as well as healthy. Compared with the vacuum
freeze drying, the process has the advantages that the production period of the finished product can be greatly shortened, the production cost is saved, the puffing effect of the product is good, the
mouthfeel of the product iscrisp and the drying quality of the product is improved. A new practical and feasible way for
deep processing of the edible
fungus is provided.