The invention discloses a
processing method of ready-to-eat
stropharia rugosoannulata chips. The
processing method comprises the following steps of step I, preparing raw materials; step II, performingprecooking and fixation; step III, performing
centrifugation draining; step IV, performing vacuum impregnation; step V, performing low-temperature
quick freezing; step VI, performing vacuum
deep frying; step VII, performing vacuum oil removing; step VIII, performing cooling and
seasoning; and step IX, performing inspection and
package. The
processing method is low in deep-frying temperature, lowin
nutrient loss, and short in dehydrating time, original color and original properties of food materials can be maintained to the maximum extent, self fragrance and
flavor of the food materials can be reserved, the ready-to-eat
stropharia rugosoannulata chips have certain puffing effects, are low in
oil consumption, and are not liable to oxidate, besides, the problems that
stropharia rugosoannulata inferior goods are backward in processing manner and low in added value, are solved, besides, the defects that foods made by a conventional deep-frying method are poor in taste, are high in
oil content, high in loss of
nutrient substances and the like, are overcome, shape, color,
flavor and
nutrient value of the
stropharia rugosoannulata are reserved, and the added value of products is increased.