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Method for making arrowhead crisps

A production method and a technology for mushroom chips, which are applied in the field of production of mushroom chips, can solve the problems of affecting the enthusiasm of the mushrooms and the low added value of the product, and achieve the effects of increasing the added value, improving the enthusiasm, and being convenient to eat.

Inactive Publication Date: 2011-03-02
扬州裕源食品有限公司
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

Farmers’ income from planting citrus mushrooms is only 400-500 yuan per mu, and the added value of the products is very low, which affects farmers’ enthusiasm for planting citrus mushrooms

Method used

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Embodiment Construction

[0015] The variety uses round Shiitake mushrooms with a diameter of more than 3cm as raw materials. Select first, remove mildew, abnormal shape, and insects, and use a spiral sorter to process them separately and divide them into two grades of 3-4.5cm and 4.5-6cm. Soak the raw materials in the pool for 30-40 minutes, wash them, and remove them. Rinse the root hairs on the raw materials with water, and remove the mushrooms. Cut the shiitake mushrooms into 2.5-3.5 mm thick slices with a slicer. Put the citrus mushroom slices into the water, and fish out the qualified citrus mushroom slices with a sieve with a mesh diameter of 3.5-4cm and a mesh diameter of 2.2-2.5cm. Pre-boil the raw materials with hot water at 90-95°C for 3-5 minutes to kill biological activity and remove the bitter taste, remove and cool to room temperature in time, then dry the floating water with a dehydrator and put it into the raw material basket. Preheat the low-temperature vacuum fryer equipment to 90-...

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Abstract

The invention discloses a method for making arrowhead crisps, belonging to the technical field of food processing. The method is characterized by comprising the steps of sorting, washing, slicing, enzyme killing, frying, deoiling, seasoning and packaging. The method is scientific and environment-friendly, any synthetic additive such as preservative, artificial color and the like is not added in the whole making process, the method of low temperature vacuum frying is adopted, the oil temperature is controlled between 90 DEG C and 110 DEG C, the quality of the oil is not damaged, and the made arrowhead crisps are fragrant, crisp and delicious, not only preserve the original nutrients of the arrowhead, but also improve the color, fragrance and taste of the arrowhead, are convenient to eat, increase the added value of the arrowhead and improve the enthusiasm of farmers to plant the arrowhead.

Description

technical field [0001] The invention relates to a method for preparing crisp mushroom chips, belonging to the technical field of food processing. Background technique [0002] Shiitake mushrooms are low-fat, low-calorie, rich in vitamins and a variety of minerals, a popular food. However, most of the currently cultivated Ziji mushrooms are consumed as common vegetables, except for some exports. Farmers' income from planting citrus mushrooms is only 400-500 yuan per mu, and the added value of the products is very low, which affects farmers' enthusiasm for planting citrus mushrooms. It has always been the eager expectation of the citrus mushroom growers to further process the citrus citrus into convenience food, further improve the nutritional value and flavor of citrus citrus, increase the added value of citrus citrus products, and increase the enthusiasm of farmers to plant citrus citrus. Contents of the invention [0003] The purpose of the present invention is to provi...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L31/00
Inventor 汪泽海王瑞珍周劲松王芳
Owner 扬州裕源食品有限公司
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