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Method for producing primary-color low-fat crisp mushroom chips

A production method and technology for shiitake mushrooms, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of difficult to maintain color and shape, high technical oil content, and achieve the effects of improving product taste, reducing investment, and increasing unit output.

Inactive Publication Date: 2012-07-25
LISHUI YONGLIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The invention aims to solve the problems of high oil content and difficulty in maintaining the color and shape of the traditional vacuum frying technology, and provides a production method of low-fat shiitake mushroom chips in original color, adopting a new combined dehydration process and filling process, and the produced shiitake mushroom chips are crispy and delicious , Present the original color of fresh shiitake mushroom slices, the oil content is less than 10%, the production cost is reduced by more than 1 / 4 compared with traditional vacuum frying, and the production efficiency is increased by more than 1.5 times

Method used

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  • Method for producing primary-color low-fat crisp mushroom chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1: The production method of primary color low-fat shiitake mushroom crisps in the form of hot air drying after non-fried dehydration

[0039] 50kg of fresh shiitake mushrooms (moisture content on a wet basis is about 82%) are selected, removed, sliced ​​(5mm-10mm), washed, color-protected for 10min-50min (0.5%NaCl+0.1%citric acid), blanched in the filling solution ( The mass fraction is 10% to 30% mixed filling liquid, maltodextrin mass: maltose mass = 2:1, 100°C, 3min to 6min), vacuum frying until the moisture content is about 30%, and the frying conditions are: vacuum degree 0.085 Mpa~0.098Mpa, the temperature in the fryer is 85℃~95℃, fry for 10min~20min (the specific situation is to observe the change of foaming in the fryer according to the glass window, take it out when there is less foaming), vacuum centrifuge Oil (speed 350rpm ~ 450rpm, time 2min ~ 4min). After deoiling, take it out and dry it with hot air. The specific conditions are: 40°C-70°C, 3h-5...

Embodiment 2

[0040] Embodiment 2: The production method of the original color low-fat shiitake mushroom chips in the form of vacuum drying after non-fried dehydration

[0041] 50kg of fresh shiitake mushrooms (moisture content on a wet basis is about 82%) are selected, removed, sliced ​​(5mm-10mm), washed, color-protected for 10min-50min (0.5%NaCl+0.1%citric acid), blanched in the filling solution ( The mass fraction is 10% ~ 30% mixed filling liquid, maltodextrin mass: maltose mass = 3:2, 100 ° C, 3min ~ 6min), vacuum frying until the moisture content is about 30%, frying, deoiling conditions and implementation Example 1 is the same. After deoiling, take it out for vacuum drying, vacuum drying conditions: drying temperature 40°C-70°C, vacuum degree 0.080Mpa-0.090Mpa, drying time 2h-3h. Re-seasoning (salt 0.5%, sugar 2%, I+G 0.01%, monosodium glutamate 0.2%) and packaging.

Embodiment 3

[0042] Embodiment 3: The production method of primary color low-fat shiitake mushroom crisps with non-fried dehydration as the heat pump drying method in the later stage

[0043] 50kg of fresh shiitake mushrooms (moisture content on a wet basis is about 82%) are selected, removed, sliced ​​(5mm-10mm), washed, color-protected for 10min-50min (0.5%NaCl+0.1%citric acid), blanched in the filling solution ( The mass fraction is 10% ~ 30% mixed filling liquid, maltodextrin mass: glucose = 3:1, 100 ° C, 3min ~ 6min), vacuum frying until the moisture content is about 30%, frying, deoiling conditions and examples 1 is the same. After deoiling, take it out for heat pump drying, heat pump drying conditions: drying temperature 30 ℃ ~ 60 ℃, drying time 4h ~ 8h. Re-seasoning (salt 0.5%, sugar 2%, I+G 0.01%, monosodium glutamate 0.2%) and packaging.

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Abstract

The invention relates to a method for producing primary-color low-fat crisp mushroom chips, which belongs to the technical field of fruit and vegetable food processing. The method for producing the crisp mushroom chips comprises the following main steps of: carrying out conventional selection, root removal, slicing, washing, color protection and blanching treatment in filling liquid on a mushroomraw material; then carrying out vacuum frying dehydration and vacuum centrifugal deoiling; and finally carrying out non-fried dehydration, flavoring and packaging. In the invention, a combined treatment method for sequentially carrying out filling liquid blanching treatment, vacuum frying dehydration and non-fried dehydration is adopted. The produced crisp mushroom chips have attractive appearance and crisp taste with the maintained color, aroma and taste of mushrooms, and the oil content of a final product is below 10 percent; and compared with the traditional vacuum frying method, the invention reduces the production cost by more than a quarter and improves the production efficiency by more than 1.5 times.

Description

technical field [0001] The invention relates to a production method of low-fat shiitake mushroom chips in primary colors, and the invention belongs to the technical field of fruit and vegetable food processing. Background technique [0002] Vacuum low-temperature frying is a new food processing technology developed in the late 1960s and early 1970s. This technology mainly uses the principle that the boiling point of water in food decreases under vacuum to achieve low temperature frying. The nutrients in fruits and vegetables are mostly water-soluble when fried and dehydrated under high conditions, and they do not overflow in the oil, and after the dehydration process, these ingredients are further concentrated, so the nutrition and flavor of fruits and vegetables can be well preserved, and at the same time Avoid oil oxidation and deterioration and produce carcinogens. [0003] Vacuum frying has the incomparable advantages of normal pressure frying: ① safe. VF dehydration o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/28A23L31/00
Inventor 任爱清陈国宝李伟荣
Owner LISHUI YONGLIN FOOD
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